Galley is a unique new cookbook that will resonate with anyone who has a connection to the Royal Navy, as well as keen cooks who enjoy entertaining and cooking restaurant-quality food. It shines a light on the incredible skill and talent found within this demanding industry, thanks to the contributions of 20 professional chefs - all with a connection to the Royal Navy - who have shared their recipes and career journeys. The book also features a foreword by The Princess Royal, patron of the Royal Navy and Royal Marines Charity, and a recipe by Michel Roux Jr. It's pages are packed with insights into Navy life and traditions, from the strictly observed toasts of Trafalgar Night, commemorating Lord Admiral Nelson's victory in battle, to the story of how a handwritten recipe book by a naval chef in World War II came to light. Galley offers inspiration and information in a book like no other that supports a highly deserving cause. AUTHOR: Mattie Tew is responsible for bringing all the contributing chefs together for this book, in order to share their stories and recipes from their careers in the Royal Navy and beyond. As a very keen competition chef, he competed for the Royal Navy at the Inter-services Exercise Joint Caterer, Salon Culinaire at Hotelympia (HRC) and ScotHot. He is a member of the Combined Services Culinary Arts Team and has represented the UK and the British Military at the World Culinary Olympics in Stuttgart, Germany.