Guide to dining army-style
NZPA-Reuter London Britain, perhaps mindful of the maxim that armies march on their stomachs, has agreed to expose the fare dished up to its Armed Forces to the scrutiny of a leading gourmet. Defence Ministry officials said that Hungarian-born
Egon Ronay, the author of guides to Europe’s and America’s best restaurants, was sampling some of the 300 million or so meals dished up by Service cooks each year. Mr Ronay, whose Londonbased organisation has surveyed food from top restau-
rants to motorway service stations, plans to publish the results of the survey at the end of this year.
A spokeswoman for him said the emphasis would be on food served to ordinary servicemen rather than that served in officers’ messes.
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Press, 13 April 1984, Page 12
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124Guide to dining army-style Press, 13 April 1984, Page 12
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