Inside the Kitchen - Army Chef👨‍🍳

Phyllis take on a Monday, who'd have thought? Today I'm making a black pudding scotch egg served with a rocket salad, a whiskey sauce garnished with chives. For mains I'm doing a Balmoral chicken with a pavé potato which is a thousand layer potato. Seafood tortellini filled with prawn, shrimp, crab meat and ricotta cheese served with a garlic infused spinach and pea puree and my main is going to be a prime fillet steak. For dessert I have Oreo cheesecake served with a black cherry compote, chantilly cream and a chocolate cat badge. Christmas balls, summer balls, dine outs, we would do this sort of standard for them and even for the boys for their regimental Christmas dinner. We focus on a lot of vegetables, carbs, protein as well. They'll need a high amount of calories to do their daily jobs. The average that we feed them on day is about 2,500 calories which they would probably burn off easily in a day. From the amount of sessions they do, we try to aim off four to five options for them with two carb choices, two vegetable choices, at least one hot dessert and maybe three cold desserts and we also provide any dietary requirements. If anyone can't eat gluten, anyone who's got fish allergy, if anyone's on Ramadan we do cater for that as well so we'll do evening later meals for them when the sun does set and we'll make sure that they've got food for the night as well for when they're allowed to eat. Last year we were serving about two and a half thousand people on a daily basis. And then that was in Estonia? Yes. The ingredients are a lot different to what we get here and then we try and make British meals out of them for the boys. We'd also work with civilian Estonians who would show us how to cook their food as well. We make flatbreads in the field with just fire so we'd have fire underneath it and that would be the heat of it all. Different regiments have different kind of favourites. This is top notch as in this is quality of the food. Yeah that's awesome.