Elior UK joins forces with 43 (Wessex) Brigade to keep soldiers fighting fit

Tastings were hosted by 12 Elior suppliers and local producers including Enterprise Foods with Pullins Bakers, The Cheese Cellar with Quickes Cheddar and John Sheppard Butchers from Bristol. Two teams made up of MoD and Elior chefs battled it out under canvas in an operational kitchen fighting to impress former Dorchester and Savoy chef Anton Edelmann with meals created from the region's local meat and vegetables. Michael Audis, chief executive of Elior, said: "We wanted to generate excitement around local produce among army personnel and their families and also show local suppliers who could potentially supply to the army, that there is a huge demand for local produce. "Elior provides catering, hotel, leisure and retail services to nine major MoD sites across the South West and good quality local food plays a huge part in our offer." "The Army does march on its stomach and we perceive that soldiers and their families are becoming more and more interested in the food they eat, its provenance, and nutritional value. We believe the South West has so much to offer in terms of high quality food from a whole variety of suppliers and we are very keen to try and support these people in our region."