|Head chef Peter Lynch preparing|
fish and chips
Around fifty hungry mouths have to be fed three times a day, seven days a week on the RRS James Cook. So Peter Lynch, the head chief and his four man crew have to work from 6 o'clock in the morning to 7 o'clock at night to keep the crew, technicians and scientists happy.
As you can imagine, different from a kitchen on land this one has to be equipped for rough weather at sea. To keep the galley functional in a storm the hobs have big bars on them to prevent pans falling off, and cloths and gripping mats prevent food from rolling about.
|Lunch is served|
|Beef & vegi: Fresh and frozen food is stored|
in room-sized walk-in freezers/fridges
This cruise only lasts for three weeks, so we are lucky to be served fresh fruits and vegetables throughout the whole expedition. For longer ones though, you would be able to see the suggestion of durability of food. Even though vegetables are kept in room-size fridges (see picture) after approximately four weeks they reach their limit of durability, while other and fresh food like cabbage last a bit longer. The meat is stored in walk-in freezers (at -20C) so that it can be available even throughout longer journeys.