Onboard the vessel, the structure of daily dining is a remarkable exercise in equality and efficiency: the menus designed for officers and enlisted crew are identical, reflecting a shared experience that unites all personnel, regardless of rank. Every individual aboard is entitled to the same four daily meals — breakfast, lunch, dinner, and a midnight spread intended to sustain energy through late shifts or demanding operational periods. This uniformity in provisioning underscores the sense of camaraderie essential to life at sea, where mutual endurance and morale are supported not only by discipline and duty, but also by the act of eating together under a single organized system.\n\nDuring periods of heightened readiness, when the ship enters a state of intensified alert or operates on an adjusted schedule, the rhythm of the day changes to meet the demands of continuous vigilance. At such times, the HMS Prince of Wales introduces the naval equivalent of a whimsical indulgence — two separate breakfasts, humorously compared to the hobbits’ beloved routine from *The Lord of the Rings*. The first of these morning meals is served at 4:30 a.m., ensuring that even those beginning their duties before dawn are fully nourished before confronting the challenges of the day.\n\nOrdinary days at sea are by no means monotonous. Each meal presents a range of four or five distinct main courses, enabling crew members to exercise personal choice within the constraints of naval logistics. Taken together, this variety results in roughly twenty to twenty-five different main dishes being offered across the day — an impressive feat considering the scale of preparation involved and the isolated environment in which it occurs. The diversity of options speaks to the culinary planning and adaptability of the ship’s catering division, which must balance nutritional adequacy, taste, and the need for variety over long deployments.\n\nA glimpse into one particular menu illustrates this remarkable range. On the Thursday preceding the author’s visit, lunch featured an eclectic array of hearty and comforting choices designed to cater to a spectrum of appetites. Options included the savory appeal of currywurst accompanied by onions; the robust, American-inspired satisfaction of Philly cheesesteaks; the spicy and flavorful kick of peri-peri chicken; and lighter alternatives such as cheese and vegetable baguettes or classic jacket potatoes. The cold buffet complemented these mains with an assortment of fresh salads, sliced cold meats, seasonal fruits, and a freshly prepared soup of the day — a combination both nutritious and appealing after long hours on duty.\n\nAs evening descended, the culinary mood shifted to an Italian theme, transforming the galley into a hub of Mediterranean aromas and comfort. The dinner menu celebrated timeless Italian specialties, including oven-baked lasagna layered with rich sauce and cheese, golden-breaded chicken parmigiana, and Roman-style roast lamb infused with herbs. Pasta lovers could choose spinach and ricotta spaghetti, accompanied by crisp Parmesan-roasted potatoes, all served alongside warm, fragrant focaccia bread. The experience culminated in a classic dessert: a carefully prepared tiramisu, lavish yet balanced, presented with cream served at the side to offer indulgence without excess.\n\nTaken together, these meals reveal the sophisticated logistics and culinary ambition that define the ship’s food service. What might easily have been a purely functional necessity is instead transformed into an expression of care, culture, and morale — a daily testament to the coordination and creativity that keep both ship and spirit running smoothly across the open sea.
Sourse: https://www.businessinsider.com/hms-prince-wales-aircraft-carrier-food-best-meals-royal-navy-2025-10
