Now in its 11th year, the event held in partnership with Dewberry Redpoint and supported by the Craft Guild of Chefs, took place at Sandown Park Racecourse from September 27-29 and had chefs from the Army, Royal Navy and the RAF competing in 35 categories over three days. The Competition Theatre was the focal point where each Service took it in turn to have a dedicated day. Twelve Blue Riband events (see * below) count d towards the Champions Shield, which is presented on the final day. This comprised each service counting the score of their highest placed team or competitor in each event and the winner being the Service with the highest points overall from all events. La Parade des Chefs saw teams from each Service competing on their dedicated day preparing, cooking and serving a three course meal to 64 diners, for which they had to keep within a budget of £7.20 per head and demonstrate high quality craft skills. The Army was the winner of this category. As well as the live competition areas, the Display Salon included an array of decorative cakes, cold platters and sugarcraft, and an exhibition showcased food, drink and equipment available to the combined services. The Skills Arena staged demos including one from celebrated Irish chef Richard Corrigan on the best of British, from Cornish crabs to wild grouse. Chefs from each Service and development chefs from sponsors also took part. 

Best in Class category winners Junior Centre Piece, Private Dinnesh Ramsum Senior Centre Piece, Mrs Elaine Morris Open Restaurant Show Desserts, SSgt Geoff Truran Open Petit Fours, Cpl Richie Heppell Senior Decorative Cake, Mr Tim Barker Junior Decorative Cake, Aircraftsman Andrew Shearer * Inter-Services Open Team Buffet, Royal Air Force Senior Cocktail Canapés, Private Finlayson Open Set Show Platter, Mr Nathan Clark Junior Restaurant Plates, Mr Craig Bateman Senior Restaurant Plates, Sgt Phillip Bass Four Course Gourmet Meal, Mr Shaun Reason Vegetarian Platter, Cpl Alfie Hitchcock Open Hot Sweet, Private Kandice Kotze Open Duck, Private Katrina Wakefield Senior Lamb, L/Chef Bruce Ewen * Junior Lamb, Private Mathew Williams Senior Fish, Sgt Mark Hubbard * Junior Fish, SAC Callum Taylor Open Chicken, Private Katrina Wakefield * Junior Chicken, SAC Lee Wood * Junior Pork, Aircraftsman John Porter Junior Pasta, Private John Rutter Open Ethnic, L/Cpl Rai Open Vegetarian, Private Katrina Wakefield Senior Std Restaurant Flambé, POCS Wayne Champs * Junior Steward Skills, Private Leighona Wilson * Inter Ser Open Std Skills, Steward Fraser Filson * Senior Chef of the Year, Cpl Jason Wood * Junior Chef of the Year, Private Butler * Cook & Serve, Catering Support Regiment * Open Field, 45 Commando Royal Marines * La Parade des Chefs, Army Open Pastry, POCS Gary MacDiarrid Open Afghan Field Challenge, Army 1 Div B * Signifies Blue Riband event