The Men Reinventing Military Cuisine -- The Telegraph
British troops, once fed 'watery steaks and grey cottage pie', now eat some of the best frontline food in the world. What are they cooking up next?
‘It’s all about the customer,” says Andrew Killey, emphatically. “We give out a feedback form with every meal and change what we’re doing in response.” This would sound unremarkable coming from a restaurateur or caterer, but Mr Killey – who is in full uniform — is an RAF group captain in charge of food services across the Armed Forces. And by “customers”, he is referring to the men and women who are putting their lives on the line for our country every day. Welcome to the world of military rations, 2012.
The word “customer” is not accidental. Over the past seven years, a new “pay-as-you-go” system has been introduced in barracks in non-combat zones. The take-what-you’re-given canteens are gone; now personnel are charged a subsidised rate for their meals. This means that if the food is no good, “customers” will simply buy a sandwich elsewhere. If military chefs want to keep their clientele — and their jobs — they must make decent grub.
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My Comment: Apparently this is what the men and women in the British Forces prefer to eat.
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