Britain’s Frontline troops will be making a meal of new military ration packs to ensure they are suitable during the harsh Afghanistan winter, it was announced at the Combined Services Culinary Challenge today.
The ration packs are designed to be used all year round by frontline troops. A total of 450,000 packs of the new rations have been issued to troops who will be fighting in temperatures between -5°C and 15°C. The winter trials will make sure that the food inside the rations is fit for the harsh conditions.
These trials build on the success of the new 24-hour Multi-Climate Rations (MCR) summer trials where over 750,000 boxes were tested by deployed troops working in extremely hot temperatures.
At the Combined Services Culinary Challenge (CSCC), chefs from across the Armed Forces have been putting their culinary skills to the ultimate test by going head-to-head in the three-day competition to serve a feast fit for frontline troops.
Their efforts will be judged by a panel which includes Michelin-starred chefs to test the standards of the competing teams.
Defence Food Services Team Leader, Captain Jeremy Rigby RN, said:
“One of the most important requirements is to provide increased variety to troops operating for long periods on rations which will help reduce menu fatigue. These new menus have been developed to meet the needs of service personnel operating in the extreme climates of Afghanistan, providing them with a wider range of nutritionally balanced meals.”
He added:
“Feedback from the summer trials has been extremely positive and we look forward to responses from the troops on any improvements we can make.”
The ongoing trials of the ration packs will continue until Spring 2010. Results of these trials will inform long-term, future menus for the 24-hour Operational Ration Pack (ORP) as part of the continuing process of improving food for frontline troops.
The three-day competition features all types of skills needed by the Armed Forces, with cooking on operations tested in the outside field catering competition, where teams of military chefs use field kitchens and ration packs to produce a 2-course meal for 20 people.
In the Parade de Chefs team competition, one Service team per day will prepare, cook and serve a VIP meal for 64 diners. Other categories include the team buffet, international military team and junior military chef of the year. The event is a showcase for the professionalism, skills and expertise of catering staff across defense, highlighting the importance of continual professional training and development.
Source: Ministry of Defence
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