ROYAL Navy chef Daniel ‘Tug’ Wilson will be entering the high pressured arena of competition cooking next week when his expertise is tested during the annual armed forces culinary challenge.
Leading Chef Wilson from Gosport will be leading the Royal Navy team competing against chefs in the army and the RAF during the event, called Exercise Joint Caterer, at the Sandown Park race course in Surrey.
The 30-year-old, who serves on Portsmouth-based minehunter HMS Atherstone, will be cooking alongside two other chefs and an assistant.
He and his team have just six hours to provide a three course fine dining experience for 68 guests.
LChef Wilson will be concentrating on the main course of pan roasted canon of lamb, herb crusted braised lamb shoulder bon bon, glazed balsamic onion tart, irish cabbage and lamb jus. which is in its 11th year.
He said: ‘I’m looking forward to the pressure of the day and I’m confident we will do well.’
because I have a cracking team of lads, who are experienced and hard working.’