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Royal Navy and Army round off day one at Hotelympia

17th February 2008, 4:19pm

The Royal Navy and the Army have completed today’s Cost Sector Catering Live demonstrations and talks as day one of the industry’s biggest event draws to a close.

Discussing and highlighting the challenges of catering within the Royal Navy was Lt Cdr Mel Melville-Brown in a presentation called 'From Pallet to Palate'.

Col Sgt Mike Beaton cooked curried pork with coconut, a Singaporean medley of spiced vegetables and stir fried rice.

While cooking Mike talked about the Food Fit for Life programme which he takes into schools, colleges and young offender institutes.

Speaking to CostSectorCatering.co.uk Mike explained why it's so important for kids to get involved in cooking: "I believe the problem with obesity is not all about food. It's a lifestyle. We go into schools and educate against obesity, while at the same time promoting healthy eating and a career in the Royal Navy."

At 3.30pm the Army took to the stage with a presentation from Lt Neil Horwood touching on the operations and logistics of feeding troops plus the building and distribution of ration packs. Challenges facing the Army and their catering include long supply chains and packaging.

Sgt Jim Powell from the Royal Logistics Corps completed the military themed chef demonstrations by cooking a chocolate fondant with spiced quince compote and rhubarb sabayon.

Words Clare Riley 0 comments

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