Amadeus amazes at BBC Good Food Show

In June, at one of the biggest events in the NEC’s calendar, Amadeus stepped onto the grand stage of the BBC Good Food Show, one of the most prestigious culinary events of the year.

The team were armed with two delectable menus to deliver to 1,600 attendees over the four-day show. At the BBC Good Food Restaurant, the menu was designed and curated by BBC Good Food skills and shows editor, Barney Desmazery.

At the Takumi Lunch Club by Lexus, the team delivered a three-course menu inspired by Lexus Takumi Ambassadors Emily Toux and Michelin Star chefs Angela Hartnett and Michael Roux.

This year's BBC Good Food Show provided an extraordinary showcase of culinary prowess, and at the heart of it all was Amadeus, the expert food caters. Armed with a passion for exceptional dining experiences and an unwavering commitment to culinary excellence, they embarked on a mission to tantalize the palates of discerning food lovers.

We were lucky enough to be given the opportunity to dine at the BBC Good Food Restaurant and try the menu for ourselves.

From the moment you stepped into the vibrant show, the air was filled with mouthwatering scents and a contagious sense of excitement. The anticipation was palpable as Amadeus, known for their innovation and artistry, delivered a menu crafted with meticulous attention to detail.

The culinary journey began with a symphony of starters that delighted both the eyes and the taste buds. Containing a classic prawn cocktail, chicken satay salad and sweetcorn fritters with avocado and herb chilli oil (ve). We chose the sweetcorn fritters, crispy, golden delights with bursts of sweetcorn that provided a satisfying crunch.

Paired with the creamy avocado, it created a harmonious balance of textures, with a subtle kick of heat from the herb chili oil. The dish is a perfect fusion of freshness and zest, leaving us craving more with each bite.

Sweetcorn fritters with avocado and herb chilli oil (ve)

Classic prawn cocktail

Chicken satay salad

The mastery of Amadeus’ chefs was evident in the harmonious blend of textures and the playfulness of unexpected ingredients.

As the main course graced the tables, guests found themselves transported to a realm where classics dishes were elevated to the next level. The menu boasted next level fish & triple cooked chips with tartar sauce, asparagus, feta & dill quiche with beetroot & baby spinach salad, and pink harissa lamb cutlet with baby aubergine and date sauce.

We opted for the next level fish and triple cooked chips. The fish was expertly cooked to perfection, boasting a crisp and golden exterior that gave way to moist and flaky flesh inside. The triple cooked chips were a revelation, offering a heavenly crunch while maintaining a fluffy interior.

Accompanied by a tangy tartar sauce, this dish hits all the right notes. It was a classic combination taken to new heights, making it a must-try for any fish and chips enthusiast.

Next level fish & triple cooked chips

Pink harissa lamb cutlet with baby aubergine and date sauce

Of course, no culinary journey is complete without a sweet finale. With a choice of lemon pavlova, chocolate & salted caramel praline slice, raspberry cheesecake trigle (gf) and a selection of British cheeses, the desserts were a testament to the culinary genius behind each creation.

The final courses served by Amadeus were true works of art, pushing the boundaries of creativity and indulgence. For our final course, we chose the raspberry cheesecake trifle. Layers of velvety chocolate cheesecake were intermingled with bursts of vibrant raspberry goodness.

Each spoonful unveiled an array of flavors, with the richness of the chocolate harmonizing perfectly with the tartness of the raspberries. The combination of textures, from the smooth cheesecake to the crunchy biscuit base, added a welcome contrast.

Raspberry cheesecake trifle (gf)

Lemon pavlova

Chocolate & salted caramel praline slice

Beyond the exceptional menu, Amadeus’ attention to detail was evident in every aspect of the dining experience. Impeccable service, flawless presentation, and a genuine passion for their craft elevated the BBC Good Food Show to new heights.

This was evident in even the smaller details, including the restaurant, table settings and collaborative spirit from the Amadeus team.

Image for Amadeus amazes at BBC Good Food Show
L-R Neil Hubbard, Chris Russell, Clayton James, Simone Maxwell, Nigel Johnston-Smith.

Kane Bridgman, NEC General Manager at Amadeus said: “Our team have worked in collaboration with BBC Good Food Show and Lexus for over 15 years, and we pride ourselves on delivering excellent food and events year on year. This collaborative approach demonstrates the positive impact of longstanding partnerships for mutual benefit in both the catering and events sectors."

The team's dedication and commitment to providing a memorable experience for every guest shone through, leaving an indelible mark on the event.

So, if you find yourself seeking a caterer that can bring delicious menus to life at scale, look no further than Amadeus.

To find out how Amadeus can bring your event menu to life, please get in touch with [email protected].