If an army fights on it's stomach then the servicemen of Op Crown built an airfield fuelled by the cooks of the ACC. The mid summer heat on the airfield frequently exceeded 130 degrees Fahrenheit. In the Cookhouse kitchen with the ovens working it was a lot hotter than that. This page will be constructed to tell the tale of the likes of Brett Bretton and John Little.
The photograph above left shows two senior officer's inspecting the culinary delights of the banquet on offer for the lads during the first opening ceremony. Brett's blog. "I recall it was the only time that corned beef was off the menu. We did have a revolutionary type of ventilation in the cookhouse, Buckshot holes in the walls , courtesy of Paddy the wild dog exterminator. A constant supply of the 10 man ration pack would be incorporated into the daily menu, usually corned beef and growlers (army tinned sausages ). We remember too our trips to the seaside at Pattaya, we even went on holiday with the corned beef encased within the 10 man ration pack supplied for our survival."
Brett's blog cont: "The camps swimming pool offered the salvation of a cool dip after the heat of the cookhouse, swimming with snakes and frogs was declared both exhilarating and excruciating. A visiting guest espied a form of a splashing contest within the pool. "I say old boy, that's a fine looking synchronized swimming team you have there". Mr Yates replied, "No Sir, that's my boys drowning by numbers".