Army Chefs whisk up winning meals

24 military teams from across the United Kingdom took part in the 3rd (United Kingdom) Division and 4th Division Field Catering Competition, one of the British Army's most prestigious military catering events, which took place at Carter Barracks, in Bulford, Wiltshire.

The aim of the competition was for Royal Logistic Corps Master Chefs to practice and enhance their field cookery skills and techniques by using the ration packs supplied to troops in Afghanistan and fresh food to produce a three-course meal for ten soldiers.

The winning catering team and overall winning team was 3rd Battalion The Yorkshire Regiment, based in Warminster, who won top marks for their menu of Tuna Momo (Nepalese dumplings), Pork Stir Fry with Mushroom Noodles, Chicken Fajitas with Chilli Style Sauce, vegetables and Kiwi Chocolate Slice.

In close second place was the team from The King's Royal Hussars, based in Tidworth, who wowed the judges with their Poached Pear Tart Tatin with Ginger Scented Crème Anglaise. Their team leader, Corporal Ian Tosh, won the best Team Leader Award.

Private Narendra Limbu, of 3rd (UK) Division Headquarters & Signal Regiment, based in Bulford, was the Chef of the Day for his dishes of Mediterranean Soup with Bruschetta and Tuna Fish Fishcakes.

Brigadier (Retd) Jeff Little, Deputy Representative Colonel Commandant of the Royal Logistic Corps, who presented the prizes, said:

"We have Army chefs that can produce fantastic food in the field. The standard in this competition was extremely high - appetising, good taste and presentation.

"If you serve bad food to soldiers morale will drop, health will suffer and Armies will eventually lose battles. Judging by what we saw today there is no danger of that ever happening to our soldiers."

The cooks were given an operational scenario in which they were located in a Forward Operating Base in Helmand Province and had just been warned that ten soldiers would require feeding after being on the ground for several days. The soldiers had only been eating 24-Hour Ration Packs and required a substantial meal.

This comprised of ten portions of a starter using either fresh food, ration packs or a combination of the two; ten portions of a main course of which five portions were to be to be made of fresh food and five from ration packs, accompanied by a potato, pasta or rice dish, two vegetable dishes and a sauce; and ten portions of dessert using either fresh, rations or a combination of the two.

The fresh food, which included pork loin, sweet potatoes, red and green peppers, oranges, lemons and kiwi fruit, was supplied in a 'mystery box' containing the same produce currently being issued to troops in Afghanistan - no other ingredients were allowed. The meals were all cooked on the new Operational Field Catering Systems.

The chefs had one hour to create their menus and then two and a half hours to prepare and cook the meal.

The teams were judged on a number of different criteria. These included hygiene, food preparation, menu, timings, health and safety and use of materials. Speed, skill and imagination were also essential ingredients on the day.

All the chefs had their military skills tested the day before with a navigation exercise and a March and Shoot competition.