This year’s event marked the 40th anniversary of punk music and the menu was designed to reflect the influence of the genre.
Guests enjoyed roasted Wight Isle tomato mousse with Scottish forest mushrooms and shaved truffle to start, followed by a Lake District trio of lamb, including roast best end, pressed salt baked belly and slow cooked rolled shoulder, served with Lincolnshire butternut puree, Berkswell ewe’s cheese, lamb jus and marsh herbs.
The vegetarian option included crushed ratte and sweet potato with chermoula, served with baba ganoush rotolo, parslied polenta cake and Lincolnshire butternut squash.
This year’s dessert saw an Eton Mess reinterpreted using poached Yorkshire rhubarb, vanilla custard, Chantilly cream and meringues, whilst topped with a selection of nostalgic British sweets and a chocolate themed punk Mohican.
Bethan James, head of operations at Payne + Gunter, said: “The BRIT Awards are the pinnacle of the UK’s music scene and it’s a great opportunity for us to use our creativity to reflect the punk theme, whilst delivering an exceptional dining experience for guests.
“We pride ourselves on using British, seasonal ingredients which have a slight twist, making for a fun and quirky menu befitting for the occasion.”
Last night's event saw performances from the likes of Rihanna, Adele (right) who also picked up four awards, and a David Bowie tribute performed by Lorde.
Payne + Gunter is a business of Levy Restaurants UK the sports, leisure and hospitality division of Compass Group UK & Ireland. The BRIT Awards with MasterCard catering operation is a collaboration between Payne + Gunter and the onsite Levy Restaurants UK team.