|
Bob Brown recently
walked away with one of the country's top culinary titles - and
managed to impress temperamental celebrity chef Gordon Ramsey.
| "It's
a nice feeling to be better than some of the major names. And
it rubs off on the other chefs in HMS Nottingham too."
|
| Bob
Brown, HMS Nottingham chef |
The sailor picked
up the gold award at the Saxxon Culinaire event at Birmingham's
NEC - only one of two teams out of more than 1000 culinary chefs
to take the title.
See
what Bob Brown cooked up!
Among those edged out were cooks for the Savoy and Dorchester Hotel
in London.
This award has been added to his cabinet that includes Forces Chef
of the Year.
The twelve chefs onboard HMS Nottingham (who work in shifts called
watches) are responsible for feeding the ships company all three
meals a day, 365 days a year and the ordering and accounting for
the stocks to meet the menus.
 |
| Gourmet
dessert |
This service
has to be provided in all weather conditions; whether the climate
itself is hot or cold, or the sea state calm or rough, the men onboard
still require to be fed; to ensure the ships operational capability
is sustained through the health and morale of the crew.
Meals are produced to the highest standards possible on a modern
warship, to meet either the crews multiple-choice menus, or for
special functions.
Imagination and flair are a must for Naval Chefs to help them fulfil
their role on board and most importantly to keep the ships company
well fed and happy on the budget of £1.90 per man per day
allowed to provide all three meals.
Take a look at a sample menu from HMS
Nottingham.
|
