It can be a gruelling life in the military – and the exertions of CPO Mark ‘Tugg’ Wilson and C/Sgt ‘Nutty’ Edwards are a good example, as the senior rates went without sleep for 36 hours for the honour of the Senior Service.

Were they on a mission in Iraq, or supporting peacekeeping efforts in some other troubled corner of the globe? No – Surrey, actually.

Sandown Park in Surrey, to be precise, where the NCOs were two of the Navy’s competitors in the prestigious Combined Services Culinary Challenge – the Olympics of the military cookery world.

CPO Wilson, of RNAS Yeovilton, and C/Sgt Edwards, of 42 Commando, headed a team of killick (leading hand) chefs representing the Senior Service in the open buffet – one of the more visually impressive feasts laid on at the three-day contest.

Sadly, none of the buffet was eaten – it was all for show. And by the time the judges came around, the two chefs and their team had been awake for more than 30 hours.

“I love cooking, and I stand here looking at what the team has produced and think ‘wow!’ But the hours we have spent planning and preparing and cooking, all the stress, the trouble spent making sure the presentation is right, even the lighting – and then it goes straight in the bin,” said CPO Wilson ruefully.

Decorated cakes, elaborate sculptures of lard, bakery products, desserts, platters, various main course dishes – the three Services are expected to produce top-quality versions in team and individual events.

Perhaps the most demanding challenge is a Ready, Steady Cook-style cooking contest against the clock for two chefs and a steward to prepare and serve a three-course meal in 75 minutes – all under the glare of TV cameras and a 100-strong audience.

To turn the heat up on the Senior Service entrants, among those watching were Second Sea Lord Vice-Admiral Sir James Burnell-Nugent, Flag Officer Sea Training Rear-Admiral Roger Ainsley and HMS Raleigh’s Commanding Officer Cdre David Pond– Raleigh is the home of the Royal Naval Supply School, which trains chefs and stewards alongside other Supply branch personnel.

“This is the only time that the three Services can get together and actually compete against each other. Sadly, the RAF are the business – they’re in a league of their own,”
CPO Wilson added.

However, the RAF were not invincible. HMS Raleigh cook CH Russell Cartwright took away the title of Junior Chef of the Year after serving up stuffed chicken breast in madeira sauce, sweet potato mash, baby roast vegetables and a rhubarb and almond tartlet dessert.