Bob Brown recently walked away with one of the country's top culinary titles - and managed to impress temperamental celebrity chef Gordon Ramsey.
| "It's a nice feeling to be better than some of the major names. And it rubs off on the other chefs in HMS Nottingham too." | | Bob Brown, HMS Nottingham chef |
The sailor picked up the gold award at the Saxxon Culinaire event at Birmingham's NEC - only one of two teams out of more than 1000 culinary chefs to take the title.
See what Bob Brown cooked up!
Among those edged out were cooks for the Savoy and Dorchester Hotel in London.
This award has been added to his cabinet that includes Forces Chef of the Year.
The twelve chefs onboard HMS Nottingham (who work in shifts called watches) are responsible for feeding the ships company all three meals a day, 365 days a year and the ordering and accounting for the stocks to meet the menus.
 | | Gourmet dessert |
This service has to be provided in all weather conditions; whether the climate itself is hot or cold, or the sea state calm or rough, the men onboard still require to be fed; to ensure the ships operational capability is sustained through the health and morale of the crew.
Meals are produced to the highest standards possible on a modern warship, to meet either the crews multiple-choice menus, or for special functions.
Imagination and flair are a must for Naval Chefs to help them fulfil their role on board and most importantly to keep the ships company well fed and happy on the budget of £1.90 per man per day allowed to provide all three meals.
Take a look at a sample menu from HMS Nottingham. | 
