Our Base Commander is John Withers. He started with BAS as a diving officer 9 years ago. He has worked at all the bases except for KEP. This is him in the kitchen on Saturday. A group of us gave the chefs the afternoon off and we made dinner. We are now down to 45 on base so it was an easier meal to do than at the height of the season.

The dinner was duck and lamb pate with caramalized onions made by Al Homer the Mech with main course of steak (to order) with potatoe wedges, carrots, mushrooms, cauliflower cheese with a peppercorn brandy sauce made by 4 people. Dessert was chocolate rasberry cake made by Claire Doc.

My contribution was to make the brandy sauce, plate up the starters and dessert and cook the steaks. Not a bad way to spend the afternoon seeing as it was foggy outside and we couldn’t even see the boatshed from the top part of base 🙂

Hope you all had a great weekend.