It was an opportunity for the students to work in teams and learn more about careers in the Armed Forces. The students were given a main ingredient, then had to choose others from a selection, in order to make either a starter and main, or main and dessert in just an hour.

Leading Hand Sean Raine from Portsmouth oversaw the challenge, along with his colleague, Jason.

He said: ‘We are part of the Recruitment and Careers team and visit schools, colleges and trade shows to promote the Navy, particularly the Chef branch. The Ready Steady Cook format helps students work towards their GCSEs, teaches them a little bit of cooking and at the same time it is a great opportunity to talk to them about a career in the Navy. The challenge pushes them to understand that their coursework and the prior planning is a big part of their exams.

‘In the 12 years I’ve been in the Royal Navy I have been on frigates cooking for 300 people, worked with the Royal Fleet Auxiliary Service cooking for up to 1,000 people on exercise through to catering on fishing boats for 35 to 40 people at a time. Being a chef varies a lot throughout your naval career depending on the different ships and establishments you work in. It is the complete package and you develop close working relationships as your colleagues become like a new family. Jason and I will critique the dishes, focusing on their technical ability and seeing if the students can demonstrate a variety of different skills.’

Food teacher Miss Blencowe said: 'Each team was given a mystery ingredient that they had to use, including Thai black rice and chorizo, as well as being able to choose from a whole range of different ingredients, many of which were new to them. They all worked extremely well, and embraced the challenge, producing some amazing food, in particular Grace and Rio. They all thoroughly enjoyed the experience and were able to pick up lots of new skills and tips from the Navy Chefs.'

To see a gallery of pictures click here.