The Antarctic Chef's Blog: Christmas Day & Boxing Day

Christmas Day 2016

The day started with no one around, as most had enjoyed a good time in the bar the night before. We chefs were all in early to get ahead of ourselves and after some breakfast and a cup of tea I started on the lunch which was scrambled egg and smoked salmon on toasted muffins, while Lewis and Rob went straight on to preparing the Christmas dinner. It was a traditional Christmas meal with Spinach and wild mushroom soup to start, Turkey with stuffing, pigs in blankets and gravy, roast potatoes, roast parsnips, brussel sprouts and carrots with all the condiments then a Christmas pudding and brandy sauce for dessert. We set a table up in the dining room for the Christmas cake and mince pies along with a big cheese board including a whole stilton soaked in port, accompanied by cheese biscuits and pickles.

Lunch came and went and people started to drift away to their pit rooms to get themselves showered and dressed up for dinner, which was to start at 5:00pm. They met in the bar for drinks and started to filter down for dinner when we called for them to come and take their seats.

We were catering for approx 65 people, which was a lower number than last season and made it much more comfortable not only in the dining room for space but much more relaxed in the kitchen with three of us on duty.

Christmas day, looking across to Reptile Ridge

The view from the kitchen, still a fair amount of ice,

Although with temperatures of +2 degrees C, It is

starting to soften

Pools of water appear on the surface and i see my first

Adelie Penguin of the season

Rob, wearing a comical beer mat and santa hat!

This one suited Lewis as it was his colouring, it even

matched his Turkey hat!

The Christmas cake that Lewis made, with a Twin Otter

a Pyramid tent and a blue ice runway.

The dining room all set ready for guests

The cake, mince pies and cheese table

People starting to arrive for dinner.

Pull your crackers and pour the wine

Lewis and Rob in the middle of serving

Time for the chefs to sit and eat, or fall asleep!

A quick team picture on the balcony while they are

eating their main course

Festive chefs!

I can't see!

Christmas day was soon over with everyone having had a good time, nothing out of the ordinary happened it was a nice relaxed day with lots of food, good company a couple of drinks in the bar. The dinner eventually finished around 8:00pm although there were a few groups sat around talking and picking at the cheese board, while one or two slipped off to watch films or play board games. I headed to the bar for a couple of games of pool and to sit and relax after a long day on my feet.

Boxing Day 2016

This was to be a good day for the chefs, as it had been arranged that the Technical Services team were going to do boxing day Brunch, with the Bonner Science Lab agreeing to do dinner for us, which was to be all the leftovers from the Christmas eve buffet and Christmas day dinner.

It was great to have had a lie in that morning and to shower leisurely before wandering over for lunch. It is the first time that i have seen all chefs have a day off together, it was a very nice experience and the guys doing the cooking did a great job, we should do it more often!

For the Brunch From Tech Services

The menu

Nelly and Eddy, the Genny Mechs along with Jesus

the plumber and Renee the sparky, all watc

h their

boss Tim fill do-nuts

Tim filling do-nuts with custard

Brownie, my wintering plumber

Matt Bell, showing off his home made bread rolls

good news for me as he is my wintering Generator

Mechanic.

Everyone enjoying it so far!

Don't expect do-nuts and chips every time!

No complaints!

A great job well done!

Why wouldn't you have a frog in the kitchen.

For Dinner From the Bonner Lab

The Menu

Kate the Dive Officer in total control!

Julie our wintering Field Guide and Gemma one of

the Dutch Scientist, cleaning up.

Shoba putting the finishing touches to the buffet

It all looks great.

Kate standing at the buffet, having done a great job.

Dinner was enjoyed once again by everyone, especially we three chefs, as we didn't lift a finger and i had a very lazy relaxed day....

After dinner i went to the music room (the green room) to practice my part in the big band. This will be for our performance on New Years eve, I have been practicing and playing the Saxophone in our big band, should be a good night, it sounds amazing so far, but then i would say that. I am practicing again tonight, I will let you know how it all goes.