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The 33^rd annual music awards celebrated the top pop music of the last 12 months, with performances from One Direction, Justin Timberlake and Emeli Sandé, who was the night's biggest winner, picking up the gongs for best album and best British female artist.

Payne and Gunter has catered at the Brits for nine years, and teamed up with its sister company Levy to construct three temporary kitchens for the night.

The starter featured a trio of woodland mushrooms: morel terrine, girolle tart with tarragon cream and wild mushroom à la grecque salad. It was followed by seared fillet of English beef with slow cooked beef hot pot, butter braised fondant potato, caramelised cauliflower puree, horseradish dumpling and a rich red wine sauce. Dessert was blackberry and apple macaron with apple and blackberry salad and blackberry sorbet.

Bethan James, operations director of Payne and Gunter, said: "We’ve been providing the catering at the Brit Awards for nine years now, so we are always working on ways to keep our menu concepts fresh and contemporary. It was brilliant to see all our hard work come to fruition last night, and I want to thank every member of the team – from the chefs in the kitchens to the service staff on the floor – for all their hard work."

In numbers: The Brits dinner 2013

4,000 VIP dining guests

60 chefs

600 waiting staff

40 management staff

2,000 food preparation hours

1.5 tonnes of potatoes and 100kg of wild mushrooms for the main course

400 trays of macarons and 75kg of blackberries for dessert

5,500kg of ice cubes

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