Rob Kennedy bows out at Sandhurst with 44th Sovereign's Parade

Chef Rob Kennedy served his last day at the Royal Military Academy Sandhurst last Friday cooking for royalty, during his 44th Sovereign's Parade.

 

Kennedy and thirty chefs from across the Chartwells Independent and ESS divisions of Compass UK & Ireland prepared a three-course meal for over 1,000 guests at the 205-year-old military college.

 

The Queen, who was not in attendance at this parade, was represented by His Majesty King Abdullah II of Jordan. The king's own son, Crown Prince Hussein of Jordan, was commissioned as an officer at Sandhurst alongside 196 officer cadets from the UK and 33 from 14 overseas countries.

 

Ambassadors, military personal, friends, family and VIP guests were treated to a fresh and seasonal menu of: cheese and tomato (Heirloom tomato, Maldon smoked salt, mozzarella, coriander oil, parmesan); roast cod and peas (Brixham cod fillet, crushed peas, duck fat roast potato, hollandaise, academy salad); and Kennedy's signature tropical dessert of mango and coconut (mango posset, fresh mango, mango gel, coconut and basil sugar, pistachio sponge).

 

Kennedy has worked at Sandhurst since 2002, starting his career with Compass as a head chef at Victory College, one of seven restaurants on the site. He quickly went on to take on the role of prestige head chef of Old College and from there to running the additional fine dining restaurant on site, before being promoted to executive chef across the site at the age of 30 in 2005.

 

Kennedy has now moved into a new position with Compass as culinary director ESS & Chartwells and chose a team of guest chefs to join him at Sandhurst for his farewell event.

 

“We wanted to showcase the excellent collaboration between the chefs in various divisions within Compass UK & Ireland,” said Kennedy.

 

“As my last service, the day was very special and a real success. It was particularly memorable to share it with such a solid group of passionate chefs and friends.

 

“This is what Compass UK & Ireland is all about - sharing inspiration, and building, excitement and interest,” he added.

 

Graham Ogden, executive chef, Chartwells Independent, agreed: “It was fantastic to be involved and demonstrate the skills of our chefs at Chartwells Independent and it’s fair to say we had a great time and met some new friends. We will continue to be on the look-out for events like these across the group to work together as one chef team.”

 

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