Hotel treats regiment to 200 Sunday dinners
A luxury hotel has thanked soldiers on duty over the Covid-19 crisis with two dinners for 200 hungry mouths, prepared by its top chefs.
The Fairmont Southampton cooked the meals for the troops at Warwick Camp and forward operating bases yesterday — the second time the hotel has ensured soldiers dined in style.
Kiaran MacDonald, Fairmont's regional vice-president, said: “We wanted to do our part in supporting those who serve and our community in these uncertain times.
“We are so proud of all the essential services superheroes who are working long hours and putting themselves at risk to take care of our community.”
The special meals prepared yesterday included roast chicken — and Bermudian favourite and Fairmont Southampton speciality, mac and cheese.
The hotel also delivered a meal with all the trimmings the previous Sunday.
The meal service not only gave soldiers a gourmet dinner, it gave the RBR chefs, some of whom who have been embodied since the start of the crisis, a night away from the kitchen.
RBR Colour Sergeant J.J. Hayward, a full-time soldier and logistics specialist, said: “It was very well received by the soldiers, they thoroughly enjoyed it.
Colour Sergeant Hayward, who has been in lockdown conditions at Warwick Camp for about seven weeks, added: “Another good thing is it gave our chefs a break because they've basically been cooking since day one — more than 40 days now.”
Private Royale O'Mara, 34, an RBR chef, was especially grateful to the hotel — where he works in the same role in civilian life.
Private O'Mara, 34, from Hamilton Parish, said: “It's a great kitchen and I know what I'm talking about.
“The food was superb and all we had to do was serve it, which was a nice change.
“It was really nice of them to do that. I don't know for sure, because I haven't spoken to anyone at the hotel, but I hope they are proud of my service too.”