The British Limbless Ex-Service Men's Association (BLESMA) home in Blackpool is undergoing a £1.3m refurbishment during its 60th anniversary year. As its kitchens were out of action for a fortnight, the charity asked its local Army Brigade for help.
After setting up a tented field kitchen, chefs from the 42 (North West) Brigade area have spent the last two weeks preparing three meals a day for the 30 residents, who range in age from their early 50s to 90s. Many are veterans of the Second World War.
Corporal Robbie Reynolds, currently attached to 2nd Battalion The Yorkshire Regiment, based at Weeton Barracks near Blackpool, took charge for the first week, while Lance Corporal Tanya Peters based at Fulwood Barracks, Preston, had the lead for week two. Their varied menus included poached fish with parsley sauce, pork chops and chicken supreme.
The Army chefs also showed the residents the modern-day military 24-hour ration packs used by our soldiers now serving on the front line, such as in Afghanistan.
Major Marc Lawson, Deputy Chief of Staff, 42 (North West) Brigade, said:
"We were delighted to assist BLESMA in this way. They are a charity dear to our hearts and offer the highest standard of care and tremendous facilities for ex-servicemen and women. The reputation of our chefs is second-to-none and they enjoyed the challenge."
Jacqui Longden, manager of the BLESMA home in Blackpool, said:
"When we realised that we would have to close the kitchen for at least ten days, we looked at all options. As a charity, and with the amount of money that we were already spending on the refurbishment, our finances were limited.
"I rang 42 Brigade to ask if they could help and they came up trumps, answering all our prayers. It's been something different for the residents, a new topic to talk about, and they've realised that there's been lots of changes in the Army catering world during the last 60 years!"
Blackpool BLESMA home resident Ernest Morris, 87, served in the Royal Warwickshire Regiment from 1942 to 1944. He said the food prepared by the Army chefs had been 'very good' and a far cry from some of the produce he tasted over 60 years ago, when fresh food was scarce:
"I recall having what we thought was pineapple rings, but I later found out that they were turnips cut to look like pineapples and soaked in juice overnight!"
Sitting at the same dinner table was Arthur Askin, 88, who served in the Royal Artillery for six years during the Second World War. He said:
"The food has been good, the same as what we are used to here, so that's a compliment in itself."