Aircraft carrier HMS Queen Elizabeth trials ‘all-day dining’ to improve life onboard for all

The aircraft carrier – currently training around the UK – has been chosen as a testbed for the Royal Navy’s new ‘Generational Change to Feeding’ programme.

Experts – notably Fleet Caterer Warrant Officer 1 Wes Cain and senior caterer Chief Petty Officer Chris Roberts of the Navy’s premier training organisation, FOST, nutritionists and scientists from the Institute of Naval Medicine – have been looking at how the Navy feeds its men and women at sea.

They are looking at modernising it, improving nutrition, improving what’s on offer – and when – to meet the expectations of today’s sailors.

The emphasis is on quick, easy, healthy, tasty and fresh – thanks to batch cooking to keep up with demand. At lunchtime many sailors prefer a light bite, not a heavy, full meal.

“Everyone onboard is busy, so giving people a chance to eat at a time that suits them and their working pattern should be a big help to a lot of people,” said Warrant Officer 2 “Barney” Barnes, HMS Queen Elizabeth’s Catering Warrant Officer.

“For example, we were finding many of our watchkeepers would skip breakfast to prioritise rest after a busy watch. This new way of feeding allows them to still be able to have something to eat, which in turn increases both their morale and operational effectiveness.”

The ship has two main galleys. As part of the trial, the forward galley has been turned into the ‘grazing galley’, offering food non-stop from 9am until 6pm daily. Options include snacks such salmon bagels, fruit salad, and toasted paninis. The aft galley continues to provide the more traditional three meals a day.

Barney added: “Our golden rule is that we’re not taking anything away. There will still be meals served at set times; all-day feeding gives our sailors options to eat something else instead.”

The trial is also about testing demand and balancing the workload of HMS Queen Elizabeth’s 50-strong catering department which can become very heavy, especially when the Portsmouth-based carrier has all its squadrons embarked and around 1,600 men and women onboard. The grazing model spreads the workload out more evenly over the day.

“A huge part of why we introduced this was to balance our caterers’ workload against the demands they’re facing,” said the Ship’s Logistics Officer Adam Cook. “Our goal is to make catering easier in the long run. Spreading demand throughout the day will ease some of the pressure on those working regular galley shifts.”

And so far so good. “The chefs are embracing the opportunity this is giving them – the type of food and portion sizes means that they can be creative and add their personal flair to food presentation, which can be difficult when bulk cooking for meal times.

“As for the ship’s company, we’ve had nothing but positive feedback.”

From communications specialist Able Seaman Scott Rhodes: “It’s good to have the flexibility especially if you miss lunch due to exercises.”