More to scran than cheesy-hammy-eggy SIX Best of Class and three gold medals were amongst the haul of prizes garnered by the Naval Service team at the latest inter-Service test of culinary skills.
Just over 60 personnel from the Royal Navy, Royal Marines and Royal Fleet Auxiliary combined in the colours of the Naval Service Culinary Arts Team (NSCAT) at Exercise Joint Caterer 12, held once again at Sandown Racecourse in Surrey. The three-day event provided chefs and stewards from the three Services with a unique opportunity to develop their culinary skills, nurture pride in professional achievement and build team spirit for the ultimate benefit of the Armed Forces as a whole. With the opportunity to compete, and showcase their skills in a range of competition classes ranging from an Operational Field Kitchen, food cooked and served in front of seated guests, and a fine cuisine three-course meal, the team created dishes ranging from ethnic chicken to cream tea and food suitable for an Afghan shura or consultation meeting. These competition classes allowed chefs and stewards to develop their culinary skills in terms of ability, imagination, innovation, adaptability and flair. It also demonstrated that a Naval Service chef has a lot more up his or her sleeve than a cheesy-hammy-eggy... The 62 team members took home 42 awards, including 17 silver medals, ten bronze and ten Certificates of Merit. Second Sea Lord Vice Admiral David Steel said: “I simply could not have been more impressed by the enthusiasm and dedication on display throughout the Naval Service Culinary Arts Team. “It was an absolute delight to be among so many talented and motivated logisticians, a sentiment that was echoed
to me by the Fleet Commander.” The NSCAT is made up of volunteers who wish to advance their skill set and showcase their talents. After a couple of weeks of practice at the Defence Maritime Logistics School (DMLS) at HMS Raleigh in Cornwall they travelled up to Surrey to step into the heat of the kitchen. Joint Caterer is open to all and the NSCAT, who were sponsored by the
RNRMC and DMLS, were particularly pleased to welcome a large contingent of supporters at this year’s competition, including the Tanner Brothers from Tanners Restaurant in Plymouth, the Fleet Commander and Second Sea Lord. Chaplain of the Fleet, the Rev Scott Brown, said: “The food and service were excellent and the young men and women should be justifiably proud of their achievements.”
AWARD winners at Exercise Joint Caterer 12 were:
Open Steward: LSTD Hicks (HMS Drake) – Silver LSTD Sutherland (RFA) – Silver; STD Pompey (HMS Somerset) – Silver; STD Stewart (HMS Illustrious) – Silver; STD Phillips (HMS Somerset) – Silver; Inter-Services Open Field: Cpl McCormick, Cpl Hooper, CPL Sutton (42 Cdo) – Gold; Cpl Wilkcockson, Mne Gills, Mne Bulze (30 Cdo) – Gold; LCH Drugmore, CH Grant, Mne Dew (CTCRM) – Silver; Mne Gills, Mne Anthony, Mne Lloyd (RMB Chivenor) – Certificate; Operational Catering Challenge: Cpl Wilcockson, Mne Kaptur, Mne Lourens (CTCRM) – Silver; Open Centre Piece: CPO Hockenhull (RM Poole) – Silver; Mrs Conn (CTCRM Sodexho) – Bronze; Senior Celebration Cake: Miss Broadbent (DMLS) – Silver and Best in Class; Cpl Merrick (DMLS) – Bronze; CPOCK Martin (DMLS) – Bronze; Mr Roberts (DMLS) – Bronze; Cocktail Canapés: CH Derbyshire (CTCRM) – Bronze and Best in Class; Team Buffet: CPO Rowberry (RFA), LCH Wooton (RFA), Asst Cook Rixon (RFA), Asst Cook Wood (RFA), Asst Cook White (RFA), LCH Downs – Bronze; Junior Dessert Plates: CH Hodgson (CTCRM) – Certificate and Best in Class; Membership of the Craft Guild of Chefs in recognition of skills, potential and ability to mentor and develop the NSCAT: LCH Laura Willison (DMLS).
Recipe for success
Junior Lamb: Chef Hodgson (CTCRM) – Certificate; Senior Lamb: LCH Ewen (RSP Nelson) – Silver and Best in Class; Junior Fish: Chef Grant (CTCRM) – Bronze; Chef Clarke (HMS Talent) – Certificate; Senior Fish: Chef Fewtrell (HMS Seahawk) – Silver; Senior Chicken: Chef Head (HMS Somerset) – Certificate; Open Duck: Chef Fewtrell (HMS Seahawk) – Bronze; Open Pasta: Chef Clarke (HMS Talent) – Certificate; Open Ethnic: Chef Hitchcock (CHF) – Certificate; Open Hot Sweet: Chef Grant (CTCRM) – Silver; Open Pastry: CH Dooley (HMS Ocean) – Silver and Best in Class; Cpl Hooper (DMLS) – Bronze; Inter-Services Junior Chef: Chef Andrews (HMS Talent) – Bronze; Chef Fraser (HMS Somerset) – Certificate; InterServices Senior Chef: LCH Neil (Nelson Wardroom) – Silver and Best in Class; Cpl Merrick (HMS Raleigh) – Bronze; LCH Lightfoot (RSP Nelson) – Certificate; Inter-Services Cook and Serve: CH Alex Coatup (HMS Ocean) – Silver; LCH Andy Durham (HMS Ocean) – Silver; LSTD Hicks (HMS Drake) – Silver; Parade de Chefs: POCS Craig McCullum (DMLS) – Silver; LCH Mark Raynor (DMLS) – Silver; Cpl Tristan Merrick (DMLS) – Silver; LCH Del Trotter (CHF) – Silver; Inter-Services
● Reflections on Royal Navy catering: LCH Sam Neil, of HMS Nelson Wardroom, on her way to silver and Best in Class in the Inter-Services Senior Chef competition
Picture: LA(Phot) Keith Morgan
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JANUARY 2013 : 17