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Armed Forces chefs attend vegan cookery masterclass

27th Oct 2023 - 06:00
Humane Society International/UK
Military chef instructors from across the Royal Navy, British Army, Royal Air Force and Civil Service have been learning how to create plant-based and planet-friendly dishes thanks to the latest vegan culinary training workshop held by the Humane Society International/UK.

This is the second Forward Food training by HSI/UK for the UK Defence Food Services Training Wing at Worthy Down in Winchester. Chef instructors took part in a masterclass on creating plant-based canapés, having previously received training in designing nutritious vegan main courses and how to market those menu items.

Chef Jenny Chandler ran the interactive demonstrations on depth of flavour and food texture. Ministry of Defence chef instructors then took to the kitchen to put what they’d learnt into practice by making creative vegan canapés.  

More than 300 chefs have been trained through HSI’s Forward Food programme in the UK since its launch in 2017.

Rich Hardy, senior farmed animal campaigns manager at Humane Society International/UK, said: “It’s really encouraging to be working with the Armed Forces, responsible for serving millions of meals every week to tri-service personnel, and that they are willing to equip chefs with the skills to meet the rising demand for plant-based options.

“The chef instructors here have now truly mastered the art of creating exciting and flavourful vegan dishes. Putting more plants on plates helps reduce demand for factory farming, which is vital both in the race to meet climate targets, and to stop the suffering of millions of animals.” 

Reducing meat and dairy consumption presents a critical opportunity to decrease both the number of animals suffering on farms and the greenhouse gas emissions associated with animal-derived food. 

Kerry Bale, Catering Development Warrant Officer at the UK Defence Food Services Training Wing, added: “Diets of choice are growing in popularity; with an increasing demand towards nutritious plant-based foods, the chef instructors must enhance their skills in order to present the offer to service personnel. The training we have received was excellent and plays an important role in helping us to remain current.”

Written by
Edward Waddell