A TASTE OF LIFE AT SEA
‘To me, cooking in the Royal Navy can go a couple of ways. You either turn up, open a box and heat food up, or you could have a real sense of passion for your job and every meal you serve is better than the last.’ So says Mattie Tew, Leading Chef in the Royal Navy and the firepower behind Galley: The Royal Navy and Royal Marines Charity Cookbook, proceeds from which go to The Royal Navy & Royal Marines Charity. And it’s not just cooking for Navy crews that Mattie refers to. ‘Foreign ministers, MPs and occasionally members of the Royal Family will use Naval vessels to conduct important meetings that could end with peace deals and sometimes even stop conflicts and political arguments,’ he says. ‘Therefore, it is our job as chefs to cater for such high-profile events; and if the food leaves a positive lasting impression on the people attending, then we have played a big part.’
In homage to the fine dining conjured up by the best Navy chefs past and present, Mattie set about producing a cookery reference book to showcase what they were capable of. Sponsored by Naval food pages.
