Ready, steady cook off

BRANDY snaps, smoked fish, chicken and papaya curry were just some of the delights on a menu cooked up by some of Suffolk's most promising talent. Judged by the Royal Navy students from West Suffolk College in Bury St Edmunds and Suffolk College in Ipswich put on a display of their talents at the annual cookery competition.

BRANDY snaps, smoked fish, chicken and papaya curry were just some of the delights on a menu cooked up by some of Suffolk's most promising talent.

Judged by the Royal Navy students from West Suffolk College in Bury St Edmunds and Suffolk College in Ipswich put on a display of their talents at the annual cookery competition.

Chief Petty Officer RN Scot 'Scotty' Williams judged the skills of the colleges' front of house teams as they served a meal to Suffolk dignitaries.

And as a former valet to Prince Andrew he knew what he was looking for.


You may also want to watch:


He said: "I will be looking at health an hygiene, prior preparation, the greeting and seating of guests, food and wine service and the rapport with the customers."

Chief Petty Officer RN Mark 'Tug' Wilson, a Royal Navy chef who has cooked for Royalty including The Queen, the King of Sweden and Princess Diana, judged the food.

Most Read

He said: "Presentation and a well balanced menu are crucial. Teamwork and skills are also important. This is a challenge for students but they are rising to the occasion.

"Three hours to prepare something like this is a luxury, if we were doing it in our daily work we would have about 75 minutes."

Used as a way of showcasing careers in the Royal Navy the competition is organised by the service's careers office based in Silent Street, Ipswich, and is now in its fourth year.

Chief Petty Officer RN Laurie Moody said: "The competition creates a pressurised realistic working environment. There is a shortage of staff in the Royal Navy catering branch that's why we had this idea. The competition gives visibility to the navy and its good to have a bit of local rivalry. They have to provide a seafood starter, either hot or cold, a chicken main and a cold sweet."

Suffolk College student Jason Ambrose, 18, of Ranelagh Road, Ipswich, was preparing butter into heart shapes when he explained what he thought of the competition.

He said: "My ambition is to work as a pastry chef on a cruise ship and see the world. I think this competition is fun. I am enjoying myself."

Become a Supporter

This newspaper has been a central part of community life for many years. Our industry faces testing times, which is why we're asking for your support. Every contribution will help us continue to produce local journalism that makes a measurable difference to our community.

Become a Supporter