Cost Sector Catering Chef Award sponsored the British Frozen Food Federation

Winner - Robert Kennedy Royal Military Academy

As executive head chef for Compass at the Royal Military Academy, Sandhurst, Robert Kennedy and his team produce more than 3,500 meals per day throughout the site’s seven restaurants, catering for diners ranging from officer cadets coming off assault courses to visiting royalty. He has also just taken on the additional role as group chef defence south.

Last year the site was put out to tender and he successfully organised the new food chain that helped retain the seven year contract worth £75m. In January 2010 he designed a nutritionally balanced four week menu cycle to support 950 cadets’ calorific needs during their different levels of training over a 44 week period. This was achieved while staying within the strict financial constraints of £5 per day for three meals. He creates all the academy’s menus, which includes recipes for the 550 functions held every year, and caters for the fine dining needs of the commandant and his guests, which in the past have included Prince Edward and China’s ambassador. The Sovereigns Parade Luncheon involves delivering a three course lunch for 1,200 people across six different restaurants.

Kennedy joined the MOD as a trainee chef. In 1994 he moved into the cost sector with the armed forces, leading his own team by the age of 19 before progressing to his current role. His key strengths are said to be his ability to interact at all levels and keep a cool head when the pressure is on.

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