The two contract caterers were invited to take part in a culinary competition to provide food for the Armed Forces at Tedworth House, in a £1.1m deal.
A cross-section of diners, including wounded Heroes, Help for Heroes staff and the families of serving personnel were invited to sample the cooking of both operators and vote for their favourite.
Jonathan Ballin, chief financial officer for Help for Heroes said he was struck by the passion of both caterers. "The amount of effort they had gone to was just superb," he added.
Ruston Toms, director of Blue Apple, said: "We wanted to cook food ‘the blokes' would like, so the menu prepared wasn't complicated, just very tasty and served in a friendly way."
Blue Apple's team, which included Brian Allanson, Russell Snowdon and Paul Bailey, served an Oriental stir-fry, with diners able to pick their own ingredients and watch it cooked in front of them, a selection of salads and a curry.
BaxterStorey's team, which featured Lloyd Stoll and Michelin-starred chef John Campbell, served a selection of dishes including celeriac velouté with wild garlic, ham hock terrine with confit chicken and red grape chutney, and sugar smoked mackerel.
Tedworth House will welcome the first group of wounded Heroes in early July and will be fully operational by spring next year.
Blue Apple will supply the food for Tedworth House, where mealtimes act as one of the key meeting points in the day for the wounded and their families, as well providing a balanced nutritional focus to aid successful recovery.
By Janie Stamford
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