Some of the best Chefs and Stewards in the Royal Navy recently took part in a competition to establish who was the crème de la crème of the naval catering world.
The “Cook and Serve” competition was the brainchild of Commander D J Turner of HM Naval Base Clyde’s Waterfront Logistics Support Group.
Four teams consisting of two chefs and a steward were given just 80 minutes and a budget of £20 to prepare, cook and serve a delicious three course meal for two with wines and coffee.
The challenge was open to all Naval Service Chefs and Stewards in the northern region and four teams from around Scotland entered the event which was held at Helensburgh’s Hermitage Academy on Thursday, June 9.
Assessing the teams throughout were a panel of judges who were looking at the competitors’ creativity, workmanship, presentation and hospitality skills.
Best of Class winners were the team from HMS Queen Elizabeth, the Royal Navy’s new aircraft carrier currently being constructed at Rosyth.
Leading Chef Chris Mason, Chef Aaron Blunt and Steward Martin Millar cooked a mouth-watering starter of asparagus and pancetta salad served with a crispy hen’s egg and Hollandaise sauce.
For main the team served a pork fillet roulade stuffed with nut farce wrapped in Parma ham, and to top it off desert was raspberry crème patisserie and diced apple crumble served with balsamic macerated raspberries.
Speaking after their victory, Leading Chef Mason said: “The team thoroughly enjoyed the day. We learned a lot as a team and individually about cooking under pressure.
“It wasn’t easy working under the watchful eye of the judges.”
The other teams competing were drawn from the Submarine, Mine Hunting and Royal Marine communities across the region.
Commander Turner said: “I would like to thank Mr Geoff Urie and his team at Hermitage Academy for supporting our event which afforded Chefs and Stewards across Scotland and opportunity to practise their craft skills in a competitive environment.
“The event also would not have been possible without funding from the Royal Navy and Royal Marines Charity and we are enormously grateful for their help.”
Event Coordinator, Chief Petty Officer John Boyle, praised all the teams for their dedication and enthusiasm.
“Hopefully Cook and Serve will become an annual event open to all Scottish-based units in the future,” he said.
“A team representing Scotland will now be selected to go on to compete in the Tri-Service competition, Exercise Joint Caterer, held in Shrivenham in October.”
