The saying goes, ‘an army marches on its stomach’, but in theory what does this actually look like? How is food prepared in a makeshift kitchen during deployment? Who coordinates getting fresh food to these kitchens? And how are military chefs trained to withstand such a high-pressure environment in the face of conflict?

Discover all this and more with Major Ruth Hayes OAM and Captain Brett Williams (Retd), who between them, have decades of experiences in the world of military catering.