Yes, you still require a licence. Definitely. Any screening taking place outside of the home or cinema requires a licence under UK copyright law. In this instance, you will book under non-commercial terms (free for audiences to view) instead of commercial (charge audiences a ticket price)

If you wish to cancel your screening, please notify us in writing at least 24 hours prior to the screening date. If you cancel within 24 hrs or after the screening date, the full licence fee will apply. However, in light of the extraordinary circumstances we find ourselves in, should you wish to cancel your screening then Filmbankmedia will not charge you a cancellation fee. We do ask that you let us know as soon as possible so we can take the necessary steps to cancel the screening on your account, which will allow us to stop automatic invoices being generated on your account.

Yes (excluding VSR and hybrid bookings). You can do this by logging into your online account and select ‘Edit Bookings/Enter Returns’ button. Select the ‘pencil’ icon and make your amendments. For all amendments relating to VSR bookings, please see steps here. For past screenings or to reduce the number of screenings, please contact us as soon as possible.

Eggs aren't essential to a good breakfast, not at all - in fact, many of our vegan brothers and sisters say 'no thank you' to eggs, and still enjoy their breakfast. Eggs do, however, provide us with great flavour, options and a sizeable amount of protein as part of a balanced breakfast.

Scrambled Eggs with Herbs
Start by cracking 3 eggs into a bowl, adding a splash of milk or cream, and whisking until fully combined. Season with salt and pepper, then pour into a nonstick pan over medium-low heat with a knob of butter. Stir gently and continuously with a spatula until soft, creamy curds form. Just before they’re done, mix in finely chopped chives, parsley, or dill for a fresh herby finish. Serve immediately on buttered toast.

Eggs Benedict
Poach two eggs by cracking them into gently simmering water with a splash of vinegar, cooking for about 3 minutes until the whites are set. Meanwhile, toast an English muffin and top each half with warm ham or bacon. Make a quick hollandaise sauce by whisking egg yolks with lemon juice over a double boiler, then slowly incorporating melted butter until thick and glossy. Top each muffin half with a poached egg and a generous spoonful of hollandaise.

Shakshuka
In a skillet, sauté onion, garlic, and bell pepper in olive oil until softened. Add canned chopped tomatoes, a pinch of cumin, paprika, and chili flakes, and simmer until thickened. Make small wells in the sauce and crack in 2 to 4 eggs. Cover the pan and cook on low until the whites are just set but yolks remain runny. Finish with crumbled feta and fresh coriander, and serve with crusty bread for dipping.

Japanese Tamago (Rolled Omelette)
Beat 4 eggs with a tablespoon each of dashi stock, soy sauce, and sugar until smooth. Heat a lightly oiled rectangular tamagoyaki pan (or small nonstick pan) over medium heat. Pour a thin layer of egg mixture into the pan, tilt to spread, and let it set slightly before rolling it to one side. Re-oil, add another thin layer of egg, lift the roll and let the new layer flow underneath, then roll again. Repeat until all egg is used. Slice into pieces and serve warm or at room temperature.

Breakfast Egg Tacos
Scramble 2 eggs in a pan until fluffy, then warm a couple of soft corn tortillas. Fill each tortilla with the eggs and top with chopped avocado, salsa, grated cheese, and a squeeze of lime. For extra punch, add jalapeños or a spoonful of black beans. These are quick, customizable, and perfect for a breakfast with a kick — great for using up leftovers too.