51 and 52 were by many considered the most important persons aboard. Good
cooking kept the crew happy.
Lots of meals had to be served. Breakfast, lunch, afternoon coffee, dinner,
nightmeal and daywatch coffee. Food
hygiene was a bit of a problem as there was neither a fridge nor a freezer.
Hot water had to be heated on the stove. Much equipment found in a normal
kitchen was missing. A workbench had to be substituted with a cutting board
fixed to the workshop vice. Much credit to these professionals
U3. The Galley in the engine room fore, starboard. Photo U3 archives.
U3 The cook Landgren in action. Photo Rune Nilsson
U3. Backlag Photo Teddy Engberg