Naval Base Chefs taste success in cooking contest

Teams from Portsmouth Naval Base swept the board in a cooking contest open to Navy chefs across the fleet.

Twenty-one chefs took part in the inaugural two-day Portsmouth Flotilla Cook and Serve competition at Admiralty House – the Naval Base residence of the Second Sea Lord.

Each team of three had to prepare a three-course meal for four, with wine, in 90 minutes with a budget of £95.

Triumphing on day one were the Naval Base chefs from Retinue Support Pool (RSP) team one, with the RSP team two winning on the second day. Both won gold and best in class.

We now hope to make this an annual event, with more teams from ships and units taking part in the future.

Chief Petty Officer Joey Murray

Team one was headed by Petty Officer Sid Wilkins, supported by Leading Chef Ben Wiliams and AB Steward Zoe Wood.

The successful team two comprised Petty Officer Scott Furber, Leading Chef Martin Northeast and AB Steward Louise Bowman.

Chief Petty Officer Joey Murray, who organised the event with CPO Si Geldart, said: “We had professional judges and they said the standard was of the highest quality. We now hope to make this an annual event, with more teams from ships and units taking part in the future.”

The other teams taking part were two from the new aircraft carrier HMS Queen Elizabeth who won a silver and bronze medal, HMS Duncan (gold),  Second Sea Lord/Fleet Commander (silver), and HMS Dauntless (bronze).