The backstage catering specialists created a pop up kitchen and dining area in the loading bay of the Royal Albert Hall to feed 1,100 participants who took part in the festival.
The menu included traditional comfort food including shepherd’s pie, vegetarian shepherd’s pie, Thai chicken curry and rice.
Mary Shelley Smith, global operations director of Eat to the Beat, said: “We are honoured once again to have been selected to cater the Festival of Remembrance. It was a wonderfully moving occasion with many poignant moments.
“It was quite a challenge to feed so many people in such a short space of time but our team are very experienced to deal with this sort of occasion, and the kitchen and dining facility we created at the Royal Albert Hall worked really well.”
Eat to the Beat has serviced the event since 2008. The company had a crew of 26 on site on the Saturday including six chefs and front and back of house staff.