Royal Navy chef has eyes on national award after being crowned best in military
A Royal Navy chef who wowed judges to be crowned the best in the military now has his eyes on a national award.
Leading Chef Ian Wilson was named Inter-Services Senior Chef of 2023 ahead of chefs from all three Armed Forces at the National Agricultural and Exhibition Centre in Stoneleigh, Warwickshire.
This win comes a year after he narrowly missed out on the title.
Already looking at his next challenge
Chef Ian is currently assigned to the Navy's special hospitality team and is therefore used to working in a high-pressure environment as well as serving up the finest food.
The Royal Navy said: "In 2021, he led the kitchen for the G7 Summit in St Ives, catering for many world leaders including US president Joe Biden.
"He's also competed in the military's annual Joint Caterer competition for several years, last year earning the silver medal in the senior chef category.
"Gold was his goal for this year's event – and having won it, he's already looking at his next challenge."
Ian said: "When they called my name, I felt ecstatic. I am so happy. I was so close last year but there was one big fault which meant I lost points.
"To win this year and put Senior Inter-Service Chef to bed is good. Now I am focusing on the next big challenge: National Chef of The Year."
Winning menu
To start, chef Ian served turbot with samphire, peas and smoked bacon, pickled onion, oyster poached in Vermouth cream and chicken skin, curry sauce and potato crisps with dill oil and lemon foam.
He followed that with a main course of cep-rolled venison loin, venison tartlet with celeriac, confit potato, stuffed morel, parsnip and tonka beans, pickled blackberries, and venison and morel sauce.
And to finish off the winning three-course menu he prepared spiced pumpkin cake, poached pumpkin, chocolate crèmeux, blueberry compote, pumpkin seed brittle, cacao nib, hazelnuts and crème fraîche sorbet.
The Royal Navy Culinary Arts Team picked up several other medals. The victors included Petty Officer Gina Towler-Harbon, whose take on the classic fish and chips earned her a gold medal in the Open Plated Sustainable Fish category.
Her twist on the British Friday night favourite included pan-fried hake topped with pea puree and pickled quail's egg.
The team captain, Chief Petty Officer Scott Furber, praised his chefs for their constant presence and brilliant teamwork.
The judges appeared to agree with Scott, awarding the Royal Navy the Team Ethos Award – maintaining the Royal Navy's record of taking it every year since the title's inception.
Related topics
Join Our Newsletter
