Army chef wins food battle
An army sergeant from Norfolk has led his fellow soldiers to victory over the RAF and the Royal Navy - in a cooking competition.Robert Oberhoffer, who runs the Dove restaurant in Alburgh, clinched team gold in a combined services challenge.
An army sergeant from Norfolk has led his fellow soldiers to victory over the RAF and the Royal Navy - in a cooking competition.
Robert Oberhoffer, who runs the Dove restaurant in Alburgh, clinched team gold in a combined services challenge.
The three rivals were out to impress the likes of Michelin chefs, army generals and even a member of the royal family, in the parade de chefs competition at Sandown Park racecourse in Surrey.
Prince Edward's wife, the Countess of Wessex, was among the guests who sampled the army's winning menu, which featured pan-fried Norfolk pork, followed by apple and cinnamon crumble cake with clotted-cream ice-cream.
You may also want to watch:
The army, navy and RAF teams were tasked to serve a three-course meal to up to 70 people with a maximum budget of £5 per head.
Mr Oberhoffer, who served in the Gulf War during his 14 years in the army, now serves in the territorial army.
- 1 Explore the streets of this historic Norfolk market town in the 1970s
- 2 Unique 'time warp' 1970s farmhouse goes on sale for £795,000
- 3 Met Office issues warning for thunderstorms in Norfolk
- 4 The most popular baby names in Norfolk in 2020 are revealed
- 5 Teen opens American sweet shop in town
- 6 Motorcyclist in hospital after crash on A140
- 7 Family's anger at sentencing of driver who killed 'kind and caring' nan
- 8 Council leader calls for 'zero tolerance' on abuse after MP's death
- 9 Revealed: The most expensive towns to buy a home in Norfolk
- 10 Arrest in Diss after police carry out drug warrants
“In the competition we cook at Michelin level,” he said. “We are judged as if we were running a restaurant. The food's the most important thing, but also it's about kitchen management, hygiene control, health and safety, and the preparation and quality of food.”