Bethan Jones, operations director at Payne and Gunter, said: “We are delighted to have reached the 10-year milestone of being the official caterer to the BRIT Awards.
“We have built a fantastic partnership with BPI [BRIT awards organiser] during this time and we work together seamlessly to create elegant menus that reflect both Payne and Gunter’s and the BRIT Award’s ethos of showcasing the best of Britain.”
Maggie Crowe, BRIT Awards event director said: “The BRIT Awards remain in awe of how Payne & Gunter deliver such a magnificent service to our 4,000 dining guests on the night along with over 6,000 guests enjoying the excitement at our after show party.
“No matter how obscure the ask – they embrace our often quirky requests. Their professionalism is outstanding and magic to watch it being implemented.”
Following a successful tender in 2004, Payne and Gunter has worked closely with the organisers BPI to develop the ceremony into the prestigious event it is today.
Jones said: “Catering for the BRITs is a role that comes with high-demands and specific time constraints – all three courses have to be served within 70 minutes to 4,000 guests – but with 10 years of experience and meticulous planning, we have the task down to a fine art.
“The planning process starts in September with several tastings taking place to design the final menu.
“During the development phase, more than 50 highly-skilled chefs work over 2,300 man-hours to produce the menu which showcases the best of British produce with a contemporary twist.
“On the night, over 550 front-of-house employees, 60 chefs, a 40-strong management team and seven lorries of catering equipment, will ensure the food is served without a hitch.”
This year’s menu will use 132kg of Jerusalem artichokes, 2,500 rumps and 160kg of shoulder of the finest British lamb and 120litres of English double cream. Also, 4,000 bespoke tiny dark chocolate cups and teaspoons will be handmade for the dessert.