A team of chefs from The Royal Engineers based at Perham Down, Wiltshire, has won one of the Military's most prestigious catering contests, the 3^rd (United Kingdom) Division Improvised Field Cookery Competition. They produced stunning dishes that could have graced a top class restaurant but amazingly created it using a DIY cooker built in a hole in the ground!  

Sgt Scotty Taylor, 26 Engineer Regiment adds ingredients to the pot during the 2008 3rd UK Division, Improvised Field Cookery Competition.

The aim of the event held in Bulford, Wiltshire, was for Military cooks to practice and enhance their field cookery skills and techniques by setting up a temporary kitchen in the open. The teams then had to produce a three-course meal for five in just two and a half hours from fresh rations given to them on the day.

Sgt Scotty Taylor (Left), 26 Engineer Regiment explains his teams menu to the judges during the 2008 3rd UK Division, Improvised Field Cookery Competition.

The winning menu from the 22 and 26 Engineer Regiments' team included a starter of smoked chicken and pigeon with a reduction of balsamic vinegar and fig essence with julien vegetables, a main course of either tagliatelle rabbit fricassee or rolled pork stuffed with spinach plus gnocchi, chick peas and spinach, and for desert either a fondant or fruit strudel with custard.

The Engineer's Team Leader Sergeant Scott Taylor said: "If you walked up and down all the tents the quality was outstanding. It is amazing the good food that is produced from a hole in the ground. The last 15 minutes before we served up was hectic but it all came together. "

Winners of the 2008 3rd UK Division, Improvised Field Cookery Competition was 26 Engineer Regiment – L-R – Pte Rai Yugal, LCpl Sam Cardw, Sgt Scotty Taylor, and Pte Liam Charlton

But winning was not made easy! Before they even started cooking the teams had to build their own kitchen and cooker with equipment they had brought along such as a tent, tables, a shovel, pickaxe, fire wood and water - while bricks were provided. This year the rations they had to cook with included rabbit, pigeon, and wild produce like mushrooms and berries. A "larder" also provided items such as tomato puree, flour, herbs, salt and garlic. During the event - which was played out under warm sunshine - judges were marking on the likes of hygiene, food preparation, and menus and also looking out not only for a winning team but also upcoming talent and leadership.

Corporal Wayne Hardy of 1 Royal Anglian based at Pirbright, Surrey, who was named as best Team Leader said: "It is the first time we've done this as a team so I am very proud of them. It was all about morale, getting on with cooking and basically not getting too stressed but having a laugh and enjoying it". Private Goforth of Light Dragoons based in Swanton Morley, Norfolk, was named as Chef of the Day, a prize for the upcoming younger chefs. The 18 year old said: "It is fantastic. I have no one else to thank but my team. I feel today is a day I have really got noticed. Maybe I will take it further to Hotel Olympia or the Combined Services if not this year next year."

After all the prizes had been handed out Colonel David Kelly Commander Logistic Support 3 (UK) Div highlighted the importance to the Army of the Improvised Field Cookery Competition. The Colonel said: "It is that ability to take skills out of the barracks and into the field and when the cooker goes down they can still provide the support to the sharp end of the business. It is just amazing not just the quality of food presentation, but the preparation, the thought and team work that went into taking a bag of goodies and producing a meal. We all need good food and it matters our soldiers in the field and barracks are properly fed."