Cambridge, February 13, 2026 — A chef in Antarctica needs to prepare roughly 5,000 calories of food daily for staff battling frigid temperatures and demanding physical activity, a logistical feat that highlights the unique challenges of feeding a remote research outpost.
A Culinary Mission in the Frozen South
The British Antarctic Survey’s catering manager details the surprisingly complex task of keeping researchers and staff fed in one of the world’s most isolated locations.
- Reaching Antarctica requires multiple flights and takes three to five days.
- The main Rothera station’s kitchen prepares around 12kg of bread mix daily during peak season.
- Staff at Antarctic stations consume approximately 5,000 calories per day due to the extreme cold and physical exertion.
- Food deliveries to Rothera station occur only once a year, requiring careful planning and bulk ordering.
The first time anyone travels to Antarctica is a truly special experience. Getting there is an adventure in itself, involving several planes and a journey of three to five days. For Olivier Hubert, the catering manager for the British Antarctic Survey (BAS), it was a lifelong dream. He initially considered applying for a role with BAS 30 years ago, but family plans shifted his focus. Instead, he honed his culinary skills in Michelin-star restaurants in Paris and London, hotels in Kuala Lumpur and St Moritz, and even a school in Oxfordshire.
In 2016, Hubert took a sabbatical and finally joined BAS as a chef for the summer season. Five years later, he returned for the winter, and last year, he became the organization’s full-time catering manager. He now oversees catering operations across BAS’s five Antarctic stations, which serve as both research facilities and living quarters for staff. Each year, he spends three months in Antarctica, with the remaining time dedicated to work at BAS headquarters in Cambridge.
The Rhythm of a Polar Kitchen
At the main hub, Rothera station, a team of four chefs starts each day by baking bread. During the high season, they use approximately 12kg of bread mix daily. They provide breakfast, lunch, and dinner, along with a traditional 10 a.m. “smoko”—a hearty fry-up featuring bacon rolls, beans, sausages, tomatoes, and soups.
“We are running a canteen, not a Michelin-star restaurant,” Hubert explains. “The people here have no other option – it’s the only canteen for thousands of miles.” Despite this, the team takes pride in their meals, focusing on familiar comforts for the predominantly British staff: toad in the hole, shepherd’s pie, fish and chips, curries, and a traditional roast every Sunday.
Saturday Nights and Careful Stock Management
Saturdays are reserved for a more elaborate dining experience, with restaurant-style service including tablecloths and candles. These meals often feature a theme. One memorable event was a 1970s dinner party, complete with a questionable dish made from frankfurters, mashed potatoes, pineapple slices, and glace cherries.
Managing supplies is a significant undertaking. Food arrives frozen and requires thawing, which can affect the taste and texture, particularly for fruits and vegetables. At Rothera station, a single annual food delivery necessitates bulk ordering: bacon and sausages are ordered by the tonne, with walls of chopped tomatoes and tins of potatoes filling four 20ft-long shipping containers. Frozen goods occupy another one or two similar-sized freezers.
Despite the remote location, the kitchen at Rothera is well-equipped and professional. “You wouldn’t know you’re in the Antarctic unless you look through the window,” Hubert says. “We’ve got the most amazing view of the icebergs, sea and mountains.”
The surrounding landscape is starkly beautiful, with emperor penguins being the only inhabitants of the continent itself. However, the Antarctic peninsula teems with wildlife, including various penguin species, seals, whales, skuas, albatrosses, and petrels.
Temperatures can plummet to -40C in the winter, requiring careful preparation and appropriate clothing. New BAS recruits receive a comprehensive kit bag and training on how to stay safe in the extreme cold. The key is wearing the right gear, staying dry, consuming a diet rich in fats and sugars, and remaining active.
Hubert reflects that being in Antarctica shifts one’s perspective. He quotes French philosopher Jean Bodin, stating, “there is no wealth but in men,” and notes that material possessions lose their importance. The necessity of recycling and shipping all waste back home underscores the wasteful nature of modern Western societies.
Returning to everyday life can be challenging. “I struggle, thinking: do I fit in to this world any more?” Hubert admits. “When you’re out there, you’ve got to remember how fortunate you are. It’s a privilege, and I remind myself to enjoy it to the fullest.”
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