Keeping troops filled in the field
A team combining full-time and volunteer military chefs scooped the top prize in the Field 2000 event just seven months after its formation.
The Catering Support Regiment of the Royal Logistics Corps, led by catering instructor S/Sgt Mark Robert, won a gold medal and best in class. The team, chosen from the Territorial Army's 423 chefs, included vice-captain Cpl David Waplington, head chef, Chy-An-Albany hotel, St Ives, Cornwall; L/Cpl Gary Nelson, freelance head chef; L/Cpl Rachel Burton, head chef and catering manager, Woolley Hall function and conference centre, Wakefield, West Yorkshire; and Pte Andrew Coleman, freelance chef. Team manager was SSM Mal Greenberry, Catering Support Regiment.
Two teams competed on each of the five days of Hotelympia, preparing a three-course lunch for as many as 80 covers. They had a budget of £350 and were allowed to use only field-kitchen equipment and the rations available to them from their nominated supplier, 3663. They were allowed to set up their kitchen from 7.30am for lunch service between 12.30pm and 2pm.
The Catering Support Regiment's winning menu offered a choice of baked suprême of salmon and stuffed ravioli for a starter; canon of lamb wrapped in a herb mousseline, suprême of chicken filled with a peach and sultana farce and served with a mild curry sauce, and wild mushroom soufflé for main course; and lemon and strawberry clafouti and maracuja crème for dessert.
