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Pole position: one delivery every
six months and a shortage of
fresh food |
Consultants have made their first ever review of catering in Antarctica.
The British Antarctic Survey, which has been at the South Pole since 1946, wanted to tighten up its procedures and commissioned consultant Alexander Jon Richardson & Associates to carry out a catering review.
Principal consultant Richard Wedgbury benchmarked the BAS's purchasing costs and found they were only 5% too high. Among 30 recommendations, he drew up operations and standards manuals and provided nutritional advice.
Sue Reason, purchasing officer of the British Antarctic Survey said: "You may get the occasional box of potatoes, tomatoes or lettuce flown in from the Falkland Islands, but during the winter period, from April to October, it's permanently dark and no one can get in."
Chefs cook a broad range of dishes, including coq au vin, roast turkey, spaghetti carbonara, tuna bake from frozen and tinned goods. They also bake bread.
The five chefs plan their menus carefully because there's only one delivery every six months and a distinct shortage of fresh food.