Long before the Royal Logistic Corps and the Army Catering Corps, feeding in the Army was carried out by personnel identified in Regiments. Over time a number of prominent individuals helped to professionalise food services leading the way to the creation of the ACC.

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Alexis Soyer and Sir Isidore Salmon being the most widely known.

But before this happened training for the band of 'voluntold' cooks was carried out by volunteers. One lady in particular, Fanny Marion Higgens from New Zealand, has an incredible story to tell.

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She set up the Army School of Cookery in Army School of Cookery in Alexandria, Egypt 1915-18.

Fanny Higgens was a truly remarkable individual, for me her name should be remembered today as a pioneer in the face of naysayers and prejudice.

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Her amazing story, and the story of the school she set up, can be found at the following link - it is well worth the read.

https://bit.ly/2WhrBRD 

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@RHQ_The_RLC @BritishArmy @DCLPA_HQ @DefenceHQ #chef #armychef