Scots salmon on BAFTA shortlist
Salmon produced by Loch Duart featured on the menu of the BAFTA awards ceremony at the Royal Opera House in Covent Garden yesterday.
The banquet, which featured ‘the best of British food’, was masterminded by Head Chef of the British Academy of Film and Television Arts awards, Anton Manganaro, in a huge operation that involved 24 chefs and four kitchens to deliver food to 2,000 guests, including many stars of stage and screen.
Ahead of the dinner, the guests were served Tattinger champagne and a choice of four different canapés, including Loch Duart beetroot-cured salmon on a rye cracker with bergamot and dill mayonnaise.
At the dinner, the guests sat down to beetroot marinated salmon followed by slow braised shoulder of lamb and a dark chocolate brownie with mousse, lavender cremeux and berry compote.
