Experience: I’m a professional chef in Antarctica

You have to be careful managing supplies – there is one delivery a year

The first time anyone goes to the Antarctic is truly special. Just getting there is an adventure: it takes several planes, and about three to five days. Travelling there was a childhood dream of mine. I saw it as a way to test myself against something so much bigger. I nearly applied for a role at the British Antarctic Survey (BAS) 30 years ago, but then my wife and I were expecting our first child. Instead, I’ve worked as a chef in Michelin-star restaurants in Paris and London, hotels in Kuala Lumpur and St Moritz, and even at a school in Oxfordshire.

In 2016, I took a sabbatical and finally joined BAS as a chef for a summer. Five years later, I went back for the winter, and last year, I became the organisation’s full-time catering manager. I felt ready for an adventure. Now I oversee the catering across BAS’s five Antarctic stations: bases for the organisation’s research and also where the staff live. Each year, I spend three months there; for the rest of the time I work at BAS’s HQ in Cambridge.

Why This Matters

You have to be careful managing supplies – there is one delivery a year

The first time anyone goes to the Antarctic is truly special. Just getting there is an adventure: it takes several planes, and about three to five days. Travelling there was a childhood dream of mine. I saw it as a way to test myself against something so much bigger. I nearly applied for a role at the

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