Then and now: The role of an RAF Chef

To mark the 85th anniversary of the Battle of Britain, we spotlight the role of a chef in the RAF, and how the position has progressed from the Second World War to today. During the Battle, RAF chefs played a key part in building strength and morale of personnel, despite the hardships of War.

During the Second World War, chefs in the RAF played an essential role in maintaining the health and wellbeing of service personnel. RAF chefs were responsible for preparing meals for large numbers of personnel, often under challenging conditions, and having a reliable food supply was a crucial part of military life.

RAF chefs worked in kitchens on airfields and military camps, preparing food for the ground crew, pilots, and other airmen. The role involved cooking, managing food stores, ensuring meals were nutritious and timely, and making the most of limited supplies. Meals were often simple and functional, designed to provide the energy needed for a long day of work, while also being easy to prepare in bulk.

The common phrase ‘waste not, want not’ was coined during the War to encourage people to be resourceful using leftovers whilst rationing, which was also ever apparent for chefs serving up food overseas.

In 1940, Winston Churchill said in a speech: “The spirit of the British people is indomitable… They will grow their own food, if need be, and make do with whatever they have. They will continue to fight, and never give in, whether it be a bomb on their homes or a shortage of sugar.”

Common meals for RAF personnel included stews, meat pies, and large portions of vegetables and potatoes. Wartime rationing meant that ingredients were sometimes scarce, and chefs had to be resourceful, using whatever was available to ensure that personnel were fed. A good meal could provide a welcome break from the routine of war and was often seen as a morale booster for those on base.

Woolton pie, named after Lord Woolton, the Minister of Food during the War, was a popular dish both at home and for chefs overseas thanks to its versatile recipe including root vegetables and mashed potato (see recipe below).

The role of a chef in the RAF today has evolved significantly as they have access to more sophisticated equipment and a wider variety of ingredients. Today’s chefs also work with advanced food technology, including ration packs designed for combat and air operations, which are more nutritionally balanced and easier to prepare.

The menu options now are more varied and cater to a wide range of dietary preferences, including vegetarian, vegan, and gluten-free, with a focus on balanced nutrition. Chefs are also involved in providing food for special events, as well as preparing meals for personnel on deployment.

Meals today are varied and include pasta dishes, curries, grilled chicken and fish, salads and traditional desserts such as apple crumble and sticky toffee pudding.

For 106 years, and throughout the Second World War, the Fund has been there to support injured personnel, families, widows and children through the darkest times. Today, the Fund continues to ensure that no one who has served our country is left behind. Our promise is simple: one day’s service, a lifetime of support.

Woolton Pie Recipe
Pastry:

• 225g wholemeal flour
• 2 tsp baking powder
• Pinch of salt
• 85g margarine or lard
• 110g cold mashed potato
• Milk (for glazing)
   

Filling:

• 400g each: cauliflower, parsnips, carrots, and potatoes (all chopped)
• 3 spring onions (chopped)
• 1–2 tsp yeast extract
• 1 tbsp oatmeal
• 1 tbsp fresh parsley (or 1 tsp dried)
• Salt and pepper
   

Method:

• Make pastry: Mix flour, baking powder, and salt. Rub in margarine/lard. Add mashed potato and mix into a dough (add a little water if needed). Wrap and chill for 1 hour.
• Preheat oven to 200°C (180°C fan/Gas 6).
• Make filling: In a large pan, add all veg, yeast extract, oats, salt & pepper. Just cover with water. Simmer for ~15 mins until water reduces and sauce thickens. Let cool. Stir in parsley.
• Assemble pie: Add filling to pie dish. Roll out pastry to cover and place on top. Brush with milk.
• Bake for 30 mins until golden brown.
• Serve with greens and gravy.

With credit to: Imperial War Museum, BBC History and RAF Museum