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Cookery demos staged by Royal Air Force

17th February 2008, 2:32pm

The Cost Sector Catering Live arena got off to a flying start this afternoon with The Royal Air Force (RAF) cooking up a storm with a series of cookery demonstrations and talks.

Flight Lieutenant Laura Robey and Squadron Leader Roy Nichols began discussing some of the everyday challenges their team faces, from dealing with limited space on board RAF aircraft, meeting the highest customer expectations, to preparing the freshest food possible for their troops.

Corporal chef Stew Thorpe demonstrated a starter of King Prawns with a Roast Pepper and Tomato Tian, Baby Leaves, Parma Ham and Tomato and Olive Bread, followed by a main dish featuring Beetroot Infused Salmon served with Thai Noodles, Stir-Fried Vegetables and a Sweet Chilli Fussion.

Desserts consisted of Tarte Au Citron with Praline Patisserie. All dishes cooked up were displayed in both flight trays, as well as a fine-dining dish.

Visitors spectating the demonstration were given the opportunity to sample these dishes.

Weblink: www.hotelympia.com/page.cfm/link=101

Words Maria Bracken 0 comments

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