Gordon Ramsay, eat your heart out.
These Army chefs have seen real pressure in the field at a competition at Fort George this week.
And a team of from Moray scooped the top prize in the tough test which required them to turn basic rations into top notch grub for soldiers while in an operational scenario.
The winning trio, of 39 Royal Engineers Regiment, Kinloss, carried heavy rucksacks for miles and tackled an assault course and simulated battlefield before cooking their winning meals at Fort George barracks.
Team captain Sergeant Robbie Reynolds and his Nepalese pals, Corporal Suraj Gurung and Lance Corporal Prakash Rai, used ingredients from two, 10-man ration packs to create separate two course meals for 20 soldiers.
Classic Nepalese flavours were reflected in the winning trio’s beef momo main course with tomato chutney and spiced potatoes, which was followed by a chocolate torte with espresso sauce for dessert.
Their second main dish was a chicken pie with mash and pea and carrot puree, followed by an apple and blackcurrant soufle.
Sergeant Reynolds said: “I’ve been in the Army for 16 years and the other two have 11 years’ experience each, so I think the fact we are so old has helped.
“I am absolutely thrilled about winning, just really pleased. I could not have asked for much more from the team. We really enjoyed the whole experience.”
The winning regiment will now go on to competed in a UK-wide Army field catering competition in October.
Each of the five teams involved in Thursday’s Exercise Scotland Combat Caterer contest had two-and-a-half hours to prepare and cook their two menus.
However, before this each trio had to complete a military skills phase, which consisted of a morning six mile run from the barracks through Ardersier and back while carrying 15Kg loads.
After this the soldiers were faced with a typical Army assault course consisting of 10 obstacles, and then a simulated battlefield “gun run”.
The 39 Royal Engineers finished second in the military skills event and won the field catering competition outright, which meant they won the overall event.
A trio of chefs from the 3 Scots, based at Fort George, also put in a good showing and finished overall third in the event.
