Sat, May 4, 2002
Young soldiers at the Army Catering School in Aldershot learn how to cook in battle conditions using dustbins and junk metal as ovens. Presenter Judi Spiers joins the chefs as they struggle to serve edible food for their instructors in appalling conditions down in the woods. In contrast, they also show off their skills with cordon bleu cooking after exhausting training on assault courses and the firing range.
Wed, May 8, 2002
Afghanistan is the focus of the world in the war against terrorism. Hundreds of British servicemen and women are there and in this episode we visit Kabul to find out how the Royal Air Force is playing such a vital role in supplying and feeding our troops at the frontline. In Norway we see how the military cooks survive during an Arctic endurance test. Presenter Judi Spiers also boards a Royal Flight to discover what sort of meals are served by RAF stewards for the Queen, other members of the Royal Family, the Prime Minister and VIPs.
Wed, May 15, 2002
HMS Ocean, the Royal Navy helicopter carrier, and HMS Talent, a nuclear-powered submarine, prepare to set sail from Plymouth in the war against terrorism. Presenter Judi Spiers visits the chefs of both vessels as supplies are loaded on board and finds out what's on the menu during the long months ahead of their dangerous assignment in the Indian Ocean. In Norfolk she reports on the ordeal of the soldiers and chefs of the Devon and Dorset Regiment as they tackle a 45-kilometre endurance march.
Wed, May 22, 2002
Ratpacks are so often the saviour of Britain's fighting forces at the frontline abroad. Presenter Judi Spiers gets a guided tour of the giant food factory at shore-based HMS Nelson in Portsmouth from where millions of ration packs are distributed every year. She also visits the National Exhibition Centre in Birmingham to see the Royal Marines culinary display team in action. And this episode includes a remarkable cooking competition between an Army brigadier and a colonel.
Wed, May 29, 2002
In this final episode of the series the chefs of the Army, Royal Navy and Royal Air Force compete against each other in the prestigious British Cookery Championships at Earls Court in London. But, as presenter Judi Spiers finds out, the expertise of the military chefs goes far beyond the public perception of the forces' favourite -- sausage, beans and mash. In competition these chefs prove conclusively that they're among the best in the world!