Sustainability was a key priority for the organisers of the British Academy Film Awards (BAFTA) this year. The menu produced by BAFTA’s head chef Anton Manganaro and Paul Bates, the executive head chef of Mayfair’s Grosvenor House Hotel, used seasonal and locally sourced ingredients, and included two vegan courses. Our truffles were part of the main course, thyme-basted Shropshire chicken served with chestnut mushroom barley with a ballotine of Potash Farm walnuts, Dorset truffle-creamed parsnips and roasted beets.
