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Royal Navy chefs shine at Armed Forces cook off
21 November 2025
Royal Navy chefs and stewards scooped 44 awards for their expert cookery as they took on their counterparts from the Royal Air Force and British Army in an Armed Forces cook off.
The RAF came out on top at the two-day Exercise Joint Caterer competition at the National Agricultural and Exhibition Centre near Coventry, but the Royal Navy team did themselves proud.
The 40-strong Culinary Arts Team showed off their stunning cookery, professionalism and creativity that they bring to gallies on warships across the globe, bringing home two gold, nine silver, 14 bronze, nine merit and seven best in class titles.
They won Best Galley Team in the Senior Cook and Serve category, Junior Steward of the Year and Best Galley Team in the Parade de Chefs competition.
Team captain Chief Petty Officer Shaun Willis said: “I couldn’t be prouder of the entire team and the journey each of them has been on throughout the two-week workshop and the competition itself.
“From those who stepped up to mentor our newest team members, to individuals entering the arena for the first time, the level of professional and personal growth has been outstanding. I’m already excited to see how we continue to build on this success and attack the competition full on next time.”
The team served stunning dishes from around the world, including street food, fine dining courses and incredible celebratory cakes.
Competitor Catering Services Able Rating Tate Creese said: “Having competed for the first time, I enjoyed the rush of adrenaline when stood on the stage and looking out upon the crowd.”
The chefs demonstrated technical ability, teamwork and resilience, reflecting two weeks of preparation delivered through a workshop at Worthy Down.
Culinary Arts Team Director Warrant Officer 1 Wes Cain added: “Exercise Joint Caterer is a cornerstone event for Defence catering, and this year’s competition has once again highlighted the exceptional skill and dedication of our Royal Navy team.
“What we saw at Stoneleigh was more than culinary excellence, it was teamwork, resilience, and innovation under pressure.”
Wes continued: “These qualities are vital in the operational environment, where our catering services personnel deliver world-class support to the Fleet every day. I am immensely proud of how our competitors represented the Service, and I know the experience gained here will strengthen capability across the Royal Navy. This is about raising standards, inspiring confidence, and ensuring our people continue to deliver the very best for those on the front line.”
A number of chefs from the Royal Fleet Auxiliary were part of the RN team, including Assistant Chef Kirstie Adams, Assistant Chef Catherine Cowley and Petty Officer Chef Gaynor, as the joining and welcoming coordinator.
Assistant Chef Adams created a pasta dish from scratch that was awarded bronze in the pasta classes.
And Assistant Chef Cowley drew upon all her knowledge and experience gained over the past six years with the RFA to produce an exceptional pastry dish in the Great British Pie Challenge: a Highlands Heartbeat Steak Pie, served with triple-cooked homemade chips, whisky ketchup, with a smashed peas garnish. It earned her a merit and fourth place.
“I could not have been prouder of the RN team,” said Fleet Logistics Officer Commander Alex Savage. “They have not only performed to the highest of standards, but they have done so by bonding as a team and supporting each other.
“They overcame nerves which come from performing on the big stage, against their RAF and Army rivals, to produce excellent dishes and service and will have learned so much about themselves.
“I hope they will now go back to the Fleet to spread the message of this wonderful competition and raise both standards and morale for our Chefs on the front line.”