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Tribute to the Chef’s

This is just a bit of fun. Without our good ‘ol cooks we may have starved. We all survived, so that in it’s self tells a story.

 

 

Please click thumbnails to enlarge.

 

 

 

 

Pigs in Blankets

 Sausage wrapped in bacon.

 

Sh*t on a Raft

 Kidney’s in Gravy on Fried Bread…. Luvly jubbly!

Chopped kidney into cold water,bring slowly to the simmer so all the flavour is in the gravy and simmer quite a while to well cook. (don’t brown off first). Then thicken with half and half pussers gravy powder and cornflour mixed in a little cold water. The nearest in civvy-street is probably Bisto powder. Gravy granules would do. Serve on fried bread.

 Caption: ” Smells good chef!”

 When Sh*t on a Raft was on the menu, the Wardroom got the real McCoy

 

Spotted Dick

Steamed suet pudding containing dried fruit (usually currants)

Baby,s Head

 Tinned Steak & Kidney Pudding. Delicious hot or cold when eated direct from the tin.

 Now the French really do know that we eat Baby’s Heads. No wonder their always surrendering!

 

 

 

 

Babys Head

 Tinned Steak & Kidney Pudding

 

 

 

 

 

 

 

Stuffed Sheeps heart.

Before you can stuff ’em, yer gotta catch ’em!

 

 

 

 

 

 

 

 

Spithead Pheasant

 A Kipper.

A kipper is a whole herring, a small, oily fish, that has been split from tail to head, gutted, salted or pickled, and cold smoked.

 

 

 

 

 

Welsh Rarebit

Cheese on Toast

 Yep, met a few of these during my service career!

 

 

 

 

 

 

Joints cut to order!

 

Some Chefs/Cooks were not all that bright!

 

 

 

 

 

 

Curry!

 The answer to constipation…and more!

 

 

 

 

 

 

 

Hot work!

 It was known at times that the poor’ol chef sweated a little. Especially when the Yorkshire Puddings failed to rise!

 

 

 

 

 

 

 

Extras!

 Never complain about that little “extra” on your plate.

 

 

 

 

 

 

 

Cordon Bleu!!!!

 

 Maybe not, but they did their best.

 

 

 

 

 

 

Irish Stew

 

  Made from lamb, beef or mutton, and possibly an old boot!

 

 

 

 

 

 

Chicken.

 

A most versatile meat…not even a pussers chef can bugger this one up…or can he?

 

 

 

 

 

 

 

Chefs Surprise.

 

Caption: “Is the surprise that it’s edible?”

 

 

 

 

 

 

The PO/CPO Caterer!!!!

 

 This was prior to Norrey’s losing their victualling contract to the Royal Navy?

 I now believe that the Caterers ride bikes to the bank. Less questions asked! 

 

 

 

 

 

A True Hero!!!!

We all deserved this award!

 

 

 

 

 

As previously mentioned, the chefs done a wonderful job. The “nine o’clockers” was a great “top up”. Well done lads.

Robby G is “Mousy” the cartoonist!

9 Responses to Tribute to the Chef’s

  1. Stephen Gerard Scullion

    October 12, 2011 at 17:36

    As an ex Pussers chef, I compliment you. With regards shit on a raft; I used to pipe pom around the bread, which I usually toasted. It would be great if you could get in touch, and any other ex chefs/cooks, as there is an excellent page on facebook: Royal Navy Chefs, Cooks and Caterers (Past and Present). There are now over 1000 subscribed (free). All the best. Stephen.

  2. Alan (Dick) (Ben)Turpin

    November 20, 2011 at 19:16

    Joined Jan 63 Left Feb 85 Ships Tiger 65/66 Fife 66/69 Kent 72/74 Yarmouth 75/77 Newcastle 78/80 Torquay 81/83 also Dolphin 83/85 Finished a CPOCK would like to hear from anyone who remembers me

  3. Slim Richards

    April 3, 2012 at 20:30

    As an ex Wafu I can honestly say that though we used to take the p1ss out of the chefs, the food was in the main extremely good.
    I left the RN 26 years ago and have fond memories of Babies Heads, shit on a raft, cheesy hammy eggy and many other specialities.

  4. george trask

    May 9, 2012 at 09:12

    I was an officers cook from 1956 to 1961 serving at RNB portsmouth,HMS ST Vincent,HMS Adamant, and HMS Dolphin,I loved my time in the Andrew and would love to hear from anyone I served with.We actually made our own babies heads which were minced up left overs in suet duff rolled into a ball and steamed for 3 hours. George.

  5. fred griffiths

    June 26, 2012 at 16:05

    Oh what happy memories of sweating my b:*;locks off in her majestys galleys still the perk was.you could eat as much as you wanted, not that.you realy fancied it after cooking it. mind you nobody else did either but that was all there was. always. remember the nine o clockers in a drop.of roughers remember it lads yes the infamous brislings. exactly. what you needed in a force 8. this tactic alone saved. pusser about 9 million quid every year. anyway if you.need the finest brislings contact me at freds genuine ex r n brislings ltd 14 sloshy road london n67

  6. Fritz Newman

    July 2, 2012 at 16:44

    Yes I remember “eat it leave it or wear it” those were the days, HITS (Herrings in Tomato Sauce) BITS (Beans in Tomato Sauce) and SHITS (Scottish Herrings in Tomato Sauce) and any thing special like Corned Dog and a Hard Bread Roll (coated in that nice Blue stuff they called penacllin) cost one at least half a Tot.

  7. john saywell

    August 8, 2012 at 23:34

    what a great site. found by accident when looking up ‘shit on a raft’!!!! am an ex jack dusty and enjoyed all the comments. Thank you to all the chefs i came across during my service . They were excellent.

  8. Lester May

    July 15, 2013 at 11:40

    A salute to all “slushies” from this former scribe and pusser.

    For a naval chronology I am researching, I’d like to know when 9 o’clockers was introduced in HM Ships and, if it’s no longer part of the daily routine, when was the snack discontinued?

  9. Jim Smith

    August 18, 2016 at 18:58

    We used to be known as trained killers.
    Smudge Smith.
    Fritz Newman was a buddie of mine at HMS Nelson 1970s.

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