London, 6 February 2015: The British Academy of Film and Television Arts is delighted to announce that over £250,000 was raised at last night’s inaugural BAFTA Film Gala Dinner at BAFTA 195 Piccadilly, in support of its ‘Give Something Back’ campaign.
‘Give Something Back’ is a BAFTA campaign supporting young people from all backgrounds to enter the moving image industries, connecting them with some of the best film, television and game makers to help inspire and guide their careers.
The event was supported by the attendance of Andy Serkis, Alice Temperley, Emilia Fox, Freddie Fox, Henry Cavill, Imelda Staunton, Julie Walters, Jim Carter, Joe Dempsie, Joanna Lumley, Kit Harrington, Art Malik, Lesley Manville, Twiggy, Stephen Mangan, Louise Delamere, Edith Bowman, Natalie Dormer, Olivia Colman, Olivia Grant, Sanjeev Bhaskar, Meera Syal and Tom Hiddleston.
Guests enjoyed a dinner followed by silent and live auction with prizes of film- and television-related lots including tickets to attend Sunday’s EE British Academy Film Awards, a set visit to watch Downton Abbey being filmed and a number of lunches and dinners with well-known actors. A private screening later this year of the new Bond film, SPECTRE, fetched £20,000.
The auction was followed by entertainment from The London Cabaret Club and a party at BAFTA 195 Piccadilly.
The inaugural BAFTA Film Gala Dinner was sponsored by Cushman & Wakefield and the Emicapital Foundation and supported by Champagne Taittinger, Fisher Productions, The London Cabaret Club, Mad Dog Casting, Smythson and Villa Maria Wines.
Notes to editors
BAFTA Film Gala Dinner menu, as created by BAFTA 195 Piccadilly’s Head Chef, Anton Manganaro:
Reception
Champagne Taittinger Brut Réserve NV
Canapés
Rare roasted fillet of 30 day Aberdeen Angus beef from Brechin on crispy potato with onion marmalade, watercress and horseradish cream
Smoked Severn and Wye salmon tartar, granary croute, cucumber pickle, fennel fronds and beetroot caviar
Cotswold quails egg with dill mayonnaise and tomato pickle served in a crispy Berkswell cheese cup (V)
Wood-roasted red pepper tart with basil mayonnaise and crispy shallots (v)
Starter
Var Scottish smoked salmon from the Severn and Wye smokery with a garnish of capers, shallots, gherkins, chopped egg and lemon served with toasted sourdough and wholemeal toast
Vegetarian Starter
Winter garden salad
Main course
Cumin and coriander rubbed rump of Romney Marsh lamb with a crostilliant of slow cooked lamb shoulder on olive and preserved lemon crushed potatoes, with a pine nut, red pepper and saffron jus
Vegetarian Main
Crispy pumpkin and spinach cannelloni with roasted celeriac, pumpkin puree and lemon butter foam
Dessert
Apple tart fine with toffee and cinnamon ripple ice cream
Valrhona 70% bitter chocolate tart with peanut butter ice
A selection of Fortnum & Mason teas, Fairtrade filter coffee and herbal infusions with homemade petits fours
Wine
Villa Maria Cellar Selection Riesling 2008
Villa Maria Cellar Selection Merlot Cabernet Sauvignon 2012
Cocktails
Pisco Sour
50ml 1615 Pisco
25ml Sugar Syrup
25ml Fresh Lime
Godfather
50/50 Amaretto and J&B Rare Whiskey
Served on the rocks
For further information on this event, please contact freuds:
Nichola Jewitt
020 3003 6543
For further information on the awards campaign, please contact freuds:
Kerry Porter Emma Micklewright
020 3003 6648 020 3003 6353
