28 June 13
Throughout the year we host a select number of invitation-only events where clients can experience interesting and contemporary food and drink experiences.
The events are hosted by Anton Manganaro, our Head Chef at BAFTA 195 Piccadilly and guests are guaranteed an informative tasting experience with BAFTA Partners such as Champagne Taittinger, Villa Maria and Hotel Chocolat, amongst others.
For information about these invitation only events contact email@example.com
This year we are planning a number of interesting classes including cheese and wine tasting courtesy of Paxton and Whitfield, renowned Jermyn Street cheesemongers, a traditional tea ceremony, champagne tasting with our partners Champagne Taittinger and we will be rounding off the year with seasonal cooking with game!
On 23rd October, BAFTA 195 Piccadilly hosted a stunning evening of foraged foods with Head Chef Anton Managaro. He prepared an original five course tasting menu including Cornish hake, wild mushroom and chestnut custard, wooded and squab pigeon followed by a delicious buttermilk pudding with crab apple jelly and rose hip syrup. Each dish was carefully matched to a wine chosen by Graham, our expert Bar Manager.
The event was a huge success and left guest inspired by the originality and accessibility of the fresh and seasonable ingredient foraged by Anton himself.
With the help of Lavender Green Flowers, 195 also looked the part with beautiful table displays and plinths featuring rustic flowers and even mushrooms!
In June we hosted a Sushi Masterclass with Kim Yukawa of the Japan Centre’s Sushi Academy and Naoyuki Torisawa of renown sake makers, Geikkeikan. Guests were able to make their own sushi with a prize of special Geikkeikan sake being awarded to the most artistic presentation. During the evening we showcased the unique sake ceremony and guests sampled a delicious sake cocktail prepared by Graham Lloyd Bennett of BAFTA 195 Piccadilly.
In February we hosted a delightful evening of food pairing with a flight of Taittinger Champagnes. Guests were guided through an array of Champagnes, which were perfectly matched by Anton's food selections.
Chapel Down Bacchus, Tenterden - Paired with A smoked trout, salmon and halibut from the Severn and Wye Smokery with pickled cucumber
Nicolas Maillart Brut Platin - Paired with Chestnut custard, wild mushrooms and mushroom foam
Nicolas Maillart Millesieme - Paired with Braised pig cheeks, pomme mousseline and greens
Taittinger Rose - Paired with Blood orange jelly with lemon posset and lemongrass sorbet
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