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Pamela Raith/ Olivier Awards
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Pamela Raith/ Olivier Awards
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Pamela Raith/ Olivier Awards
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Pamela Raith/ Olivier Awards
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Pamela Raith/ Olivier Awards
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Pamela Raith/ Olivier Awards
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Pamela Raith/ Olivier Awards
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Pamela Raith/ Olivier Awards
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Pamela Raith/ Olivier Awards
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Pamela Raith/ Olivier Awards
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Pamela Raith/ Olivier Awards
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Approximately 2,000 guests were served a variety of bowl food, including beetroot-cured Severn and Wye salmon, cannon of lamb with herb breadcrumbs and twice-baked herb soufflé.
Dessert was served in the form of sweet canapés. White chocolate and passion fruit macaroons, mocha éclairs and mixed fruit tartlets were all served to the theatre community while they drank their way through 550 bottles of Laurent-Perrier champagne.
This was the third year Company of Cooks worked with the Society of London Theatre to produce the event.
Catheine Faulkner, senior events manager at Company of Cooks at the Royal Opera House, told Event: "It is always rewarding to see such hard work and planning cumulate in something as glamorous as the Oliviers. We had so many positive comments about the food on the night and were asked for our recipes several times."
At this year's awards ceremony, which celebrates the best in British theatre, Broadway singer Bernadette Peters and opera star Joseph Calleja performed, as well as ABBA’s Benny and Björn who joined the cast of Mamma Mia! on stage.
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