蜜芽传媒

Across all of the world, weather doesn't get more extreme than the Antarctic winter. The continent is plunged into 24 hour darkness from March to October with strong polar winds and temperatures that can dip to minus 50. Experienced Antarctic chef Gerard Baker joined the Halley Research station for the cold Antarctic winter to cook for the team. He shares what it takes to be an Antarctic chef: from the daily baking bread, to growing carrot shoots on wet tampons, planning for months of mealtimes with no contact, or supplies, from the outside world is no mean feat.

First broadcast on Food Programme, 6 April 2016.