A Royal Navy team led by an instructor based at HMS Raleigh has taken the gold medal for the blue riband event at this year’s Armed Forces culinary competition.

Leading Chef Stevie Stokoe, who works at the Defence Maritime Logistics School, was the captain for the Parade de Chef event at the competition known as Exercise Joint Caterer.

The group of five chefs and two assistants, competing as part of the Naval Service Culinary Arts Team, received the best marks for 11 years.

Serving up a three-course meal for 84, on time, in just six hours, the menu featured a starter of compression of rabbit, a main course of beef, potato, carrots and mushrooms and a dessert of chocolate, cherry and pistachio cake.

This year’s parade team consisted of Chef Tom Andrews, from HMS Talent who was in charge of pastry and LChef Catherine Taylor, who also works at the DMLS, as head of starters. They were joined by LChef Mark Penlington, who is a member of the Portsmouth retinue staff, and Chef Claire Forster, from HMS Queen Elizabeth, who only finished training six months ago. The commis chefs were AB Jonathan Kelly and AB Louis Smith.