29th Field Kitchen


Welcome to the website of the 29th Field Kitchen.


The 29th Field Kitchen was set up by a group of five military history enthusiasts to provide authentic wartime catering at WWI and WWII re-enactment events.  The group have original Soyer Cookers and use authentic wartime recipies and equipment.

The group was formed in 1996 in an effort to present something different at public events.  As the members were getting older and more than a little un-frontline in appearance, they decided to portray another important and often neglected part of British Military History.

The kitchen is now well travelled, both home and abroad.  With the aid of an 'Awards For All' grant, the group has been able to portray both the First and Second World War, taking part at events such as the Mons March (1914-2004), The Living Musuem at St James' Park, London for the 60th Anniversary of the end of World War Two (2005) and the Pals March at The Somme (1916-2006).  The group has worked with Historic Scotland and English Heritage at events, from Fort George (Inverness) to the Kirby Hall (Northants) multi-period historical event.


  • To educate the public on the role played by the Army Catering Corps in the methods used to feed armies during the conflicts of the 20th Century.
  • To show the public and younger generations, methods of cooking and equipment no longer in use
  • To demonstrate how mobile kitchens can be used for mass catering
  • To keep alive the memories of those service personnel who served the nation in both war and peace


The group operates in the same principal as the British Army.  Three to six cooks are attached to a unit and can cater for up to 150 soldiers.

The 29th Field Kitchen works with other re-enactment groups, such as 'The Garrison', 'The Great War Society', 'VERA' and 'The WW2 Living History Association' in the UK and 'SRD 1914-18' (Belgium) and various re-enactment groups in The Netherlands.

Due to the fact that the group uses original equipment, it is unable to meet current food hygiene regulations and therefore the food cannot be served to the public.

Washing up in Tunbridge Wells, WWI:

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