London Restaurant Festival
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  • Eat Film
  • Eat Film
  • Eat Film
  • Eat Film
  • Eat Film

BAFTA 195Peroni ItalyParma HamParmigiano

Eat Film
at BAFTA 195 Piccadilly with RANKIN

Exclusive screening of Cinema Paradiso.
Hosted by celebrated photographer, Rankin.

For the second year London Restaurant Festival has collaborated with BAFTA 195 Piccadilly, the iconic headquarters of the famous awards. London Restaurant Festival has invited one of world's most celebrated photographers, Rankin, to curate a three-course dinner inspired by the Italian cinematic masterpiece, Cinema Paradiso. This event represents a unique marriage of London's great cultural pillars: food, film, fashion and photography.

  • Complimentary cocktail or bottle of Peroni Nastro Azzuro on arrival.
  • Introductions from Rankin and Amanda Berry, CEO of BAFTA.
  • Screening of the film in the Princess Anne Theatre with a box of gourmet popcorn.
  • After the movie, Rankin will host the three-course dinner, curated by himself and BAFTA 195 Piccadilly's Head Chef, Anton Manganaro.

Date: Friday 17 October 2014

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Peroni Italy

About Peroni Nastro Azzurro

Peroni Nastro Azzurro has been brewed to the same unique recipe since 1963. Created by blending a proprietary variety of Italian maize ‘Nostrano Peroni’ grown near Bergamo in northern Italy, with 2-row spring barley and delicate hops, to create the unmistakably crisp, refreshing taste of Peroni Nastro Azzurro that we still enjoy today.

Peroni Italy

About Peroni Nastro Azzurro Piccola

Piccola is the very first new bottle innovation from Peroni Nastro Azzurro. Created for those special nights where style, taste and enjoyment are paramount, Piccola provides the perfect bottle to stand out in a crowd or as the perfect accompaniment for aperitivo. Piccola is exclusively available to enjoy at the best bars and restaurants in London and key cities across the UK.

Parma Ham

About Parma Ham

Parma Ham is a Protected Designation of Origin (PDO) product, meaning that it can only be produced and cured in the traditional production area near Parma, a northern town in the Emilia Romagna region of Italy. The drying process that Parma Ham goes through creates a ham that is 100% natural, low in fat content, with many mineral salts, vitamins, antioxidants and easily digestible proteins. Parma Ham is also highly versatile and makes a great addition to appetisers, pasta dishes, salads, sandwiches and entrées.

The unique, sweet taste of Parma Ham is dependent on this traditional production process passed down from Roman times, carefully controlled by the Consorzio del Prosciutto di Parma. There are over 150 Parma Ham producers in Italy who continue to practice these methods.

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Parmigiano Reggiano

About Parmigiano Reggiano

Parmigiano Reggiano cheese, the only Parmesan, is one of the world’s oldest and richest cheeses - still produced today as it was nine centuries ago. Totally natural - it’s the only cheese that has such an extensive maturation which improves the nutrition, aroma and taste. As well as having fantastic nutritional qualities, Parmigiano Reggiano is easy to digest and is high in calcium. It takes 16 litres of milk to produce one kilogram of cheese!

Parmigiano Reggiano cheese is a PDO (Protected Designation of Origin) product which is carefully controlled by the Consorzio del Formaggio Parmigiano Reggiano. This mark ensures that Parmigiano Reggiano can only be produced in designated areas of Parma, Reggio Emilia, Modena, Bologna to the west of the Reno River and Mantua to the east of the Po River.

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