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Heston’s got nothing on us! Pupils learn art of cooking on a submarine just like

TASTY From left, Lewis Walker, veteran submarine chef Jim Hugman and Chloe Ackerman.    Picture: Paul Jacobs (110918-1)

TASTY From left, Lewis Walker, veteran submarine chef Jim Hugman and Chloe Ackerman. Picture: Paul Jacobs (110918-1)

MOVE over Heston Blumenthal – a new batch of chefs is gearing up to master the art of cooking on a submarine.

Pupils from St John’s Primary School, in Gosport, spent a day learning how submariners cooked in the cramped conditions of the galley on HMS Alliance.

The event, organised by Gosport’s Royal Navy Submarine Museum, was held to tie in with Heston’s Mission Impossible television series.

The latest programme, which aired last night on Channel 4, saw Heston cooking on board Devonport-based HMS Turbulent.

Professional teachers from the Hampshire-based Cooking Academy visited the Gosport museum to teach pupils the science behind baking a loaf of bread.

And former submarine chef Dave White, 63, taught the youngsters all about life in the galley.

He said: ‘Being a chef was an acquired taste.

‘It’s very difficult. You’re cooking for about 65 guys who are the worst critics in the world because you don’t cook like their mum and you don’t cook like their wife.

‘You were a submariner first and a chef second. If you were all at action stations then it wouldn’t be unusual to go without food.’

Mr White said submarine chefs would spend hours baking bread only to have it flatten when the air pressure changed.

Lewis Walker, 11, said: ‘It was quite fun for me as my passion is cooking.

‘It’s inspired me to take it even further. It was amazing.’

The cooking session was also held to mark National Science Week.

Chloe Ackerman, 11, added: ‘It was mind-blowing how difficult it was for them to cook.

‘We got to make bread and understand the science of it, which was a bit messy and it got all down us.’

 

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