ESS and RAF junior chefs recently joined members of ESS’ senior culinary team to spend two days at the RegenFarmCo Biohub, a pioneering regenerative faming facility at Ings Farm in North Yorkshire.
The ESS team and RAF chefs from the whole force catering team at RAF Coningsby began the visit with an introduction and overview to the facility and its objectives, delivered by RegenFarmCo Managing Director Dr Vincent Walsh.
The participants learnt about the topography of the farm and the impact of weather and previous human interactions with the land, before helping to build and make alterations to some of the site’s interconnected water features to support habitat creation and water conservation, stop erosion and assist with storm water management.
They then spent time discussing agroforestry design, which involves growing both trees and other crop products on the same land in a way that protects, conserves, diversifies and sustains vital economic, environmental, human, and natural resources.
The event was part of an ongoing programme designed to give the junior chefs experiences they wouldn’t otherwise have access to, enhancing engagement early in their careers and promoting collaboration between ESS and service catering personnel.
Matt Moseley, ESS Regional Executive Chef, commented:
“Our latest apprentice engagement event at RegenFarmCo was a great success. From Dr Vincent Walsh’s inspirational and passionate introduction to getting their hands dirty on the farm, the young chefs seemed to enjoy every minute and we’ve had some brilliant feedback. As chefs, I believe it’s important that we regularly take a step back and think about where our ingredients are coming from – these two days were a great opportunity to do just that.”
Bob Gray, Managing Director – ESS Defence, Marine & Aerospace, added:
“I’m delighted that we’re offering junior chefs from both ESS and the RAF these opportunities so early in their careers. It’s really important that we’re able to attract, retain and develop the next generation and engagement events such as these are a brilliant opportunity to support this. Before long, these chefs will be driving the sustainability of our food offer, so it’s great to see them so keen to learn about sustainable growing techniques.”
