It's time to start planning your BAFTA night party - here's how to recreate the glamour of the Awards at home.
So what will the stars be eating and drinking throughout the evening's celebrations? After walking the red carpet on London's sunny Southbank, nominees, guests and presenters will be invited to a VIP champagne reception. Drinks are provided by BAFTA's Official Drinks Partners
, Villa Maria
as well as delicious mocktails for any detoxing celebs, created by our Official Water Partners Evian
Make Your Own BAFTA Mocktail
BAFTA's very own barman Grahham demonstrates how to concoct a tasty lychee, raspberry and apple mocktail, topped off with Badoit for a sparkling finish.
This is how the stars will stay refreshed on Awards night >
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A selection of canapés will also be served at the reception, created by the talented chefs at “rhubarb”, our Awards evening caterers.
Scottish scallop with creamed truffled cabbage on an elegant white teardrop spoon
Wild mushroom tarts with enoki and chervil
Compressed galia melon with Parma ham powder x 1/2
Carpaccio of beef with rocket and mascarpone served on a croûte drizzled with truffle dressing and parmesan shavings
The ceremony begins at 7pm, hosted by Dara O'Briain with an array of celebrity presenters handing out BAFTA masks to worthy winners. Once the evening's formalities are over, it's time for dinner. “rhubarb”'s chefs have been hard at work perfecting a menu suitable for the occasion.
Talking about the menu, “rhubarb” Managing Director, PB Jacobse explains, "We are delighted to be catering at this prestigious event and have designed a sumptuous menu based on seasonal ingredients and the finest produce. The excitement and passion will be felt as hotly in the kitchens as it is during the ceremony!"
The Awards Night Menu
New season's asparagus, toasted hazelnuts, honey and mustard dressing with a parmesan creme caramel.
Served cold, this light starter is perfect for a hot summer's evening
Roasted breast of free range chicken, potato gnocchi, baby broad beans, summer chanterelles and English pea velouté.
Salt baked celeriac creamed spinach, courgette flower with pea purèe, roasted tomato and cep jus.