Chefs from RAF Coningsby spring into action for competition

Fabulous recipes springing from RAF Coningsby chefs EMN-160118-132803001
Fabulous recipes springing from RAF Coningsby chefs EMN-160118-132803001
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Three chefs from RAF Coningsby have been cooking up some new dishes which could go on the menu at bases nationwide.

They have been taking part in a national competition run by ISS Defence UK, the company responsible for all Catering, Retail and Leisure outlets on Station.

Fabulous recipes springing from RAF Coningsby chefs EMN-160118-132719001

Fabulous recipes springing from RAF Coningsby chefs EMN-160118-132719001

Under the theme We Love Spring! the chefs’ showcase their dishes in front of a judging panel which included senior Food and Hospitality Managers from ISS Defence UK, RAF Catering Managers and customers.

Each chef had to create four plates of food and they all had half an hour to prep and then another hour to cook.

SAC Lisa Howarth created a Pulled Lamb Pitta based on an African theme.

“I decided to look at what is popular and realised that whenever we have a pulled pork or a chicken dish in the Mess it goes down really well,” she said.

Fabulous recipes springing from RAF Coningsby chefs EMN-160118-132752001

Fabulous recipes springing from RAF Coningsby chefs EMN-160118-132752001

“The loaded pitas we do sell really well, so I decided to combine the two and go for something that is popular but also has really fresh flavours too.”

SAC Al Bryson created a Chicken and Chorizo Salad.

“This is the kind of food that I like to eat when I’m at home, so I thought I’d try and do something similar for the competition,” he said.

“It’s really quick and easy to make and really healthy; there’s no oil involved and no fat on the chicken and obviously the salad is good for you.”

Fabulous recipes springing from RAF Coningsby chefs EMN-160118-132730001

Fabulous recipes springing from RAF Coningsby chefs EMN-160118-132730001

Sgt Stan Bradder, from the Officers’ Mess, created one dish but actually executed two, as SAC Josh Spencer who had also entered the competition was off unit on an Advanced Skills catering course.

Stan’s dish was Chive Risotto with roasted broccoli and chicken, while Josh’s was a Warm Potato Salad with plaice and radish with garlic and parsley dressing.

The chefs should find out in the next couple of weeks if their dishes were winners and, if successful, they will be on the menu across all ISS Defence UK Royal Air Force Catering establishments.