The caterer, part of Chesham-based Global Infusion Group, was appointed to supply catering services to participants and backstage crew for the event, coordinated by HPower Group and broadcast live on ITV.
Mary Shelley-Smith, ETTB’s global operations director, said: “We were immensely honoured to be selected to cater such a prestigious occasion. It was a massive job for us which required being on site at Windsor Castle for six weeks.
“Our 50 strong ETTB crew under the direction of event manager Lyn Smith produced 35,000 meals during the build-up and for the event itself.”
ETTB’s chefs, led by head chef Blaise Vasseur, worked in a 400 square metre temporary kitchen and served meals in two dedicated temporary dining areas for event crew and officials. They also produced food for all the stars and participants of the show.
Nick Brooks-Ward of HPower said: “Mary Shelley-Smith and the entire Eat to the Beat and Global Infusion Group team were simply amazing. They produced 1,900 meals every day and met every challenge that we threw at them. They went far and beyond what we expected from them, and everyone has commented on how excellent their food and service was.”
The Queen's birthday was on 21 April, and more celebrations will take place next month on her official birthday.
The Queen was joined at the event by The Duke of Edinburgh, The Prince of Wales and Duchess of Cornwall, The Duke and Duchess of Cambridge and Prince Harry. The show included 900 horses, a dancing Shetland pony, a pantomime horse and a pantomime corgi as well as 1500 performers.