The three person team, made up of two chefs and one steward representing the Type 23 frigate, went into battle in the kitchen alongside teams from four other ships and submarines.
HMS Monmouth was represented by Steward Ratu Rokobiau, Chef Sean Stapleton and Chef Rory Fraser, who were awarded bronze certificates by the judges.
Each team was given just 90 minutes to prepare and serve a three course meal for four covers. The teams were given freedom to design their own menu but were limited to just £10 per head. All ingredients used had to be available from the core range used throughout the Fleet.
HMS Monmouth's team produced a mouth-watering menu of halibut and prawn tortellini and fresh pea brûlée served with asparagus spears and fish as their starter. The main course consisted of breast of duck served with chicken ballotine, carrot puree, caramelised radicchio and balsamic infused cherry tomatoes, finished with a raspberry and port sauce. For dessert the team produced a kiwi and lime parfait, accompanied with a rich white chocolate and strawberry mousse dusted with honeycomb crumbs.
While the chefs concentrated on preparing and cooking the meal, the stewards were judged on their front of house skills in preparing the table and serving the meal.
Chef Stapleton said: "We found the competition interesting and there was a bit of pressure."
The competition was based loosely on the annual Armed Forces culinary challenge, known as Exercise Joint Caterer, and was organised by the Devonport Flotilla staff using the extensive facilities available at the Defence Maritime Logistics School.
Chef Fraser took part in Exercise Joint Caterer in 2014 when he won a bronze medal. The competition was judged by former and current Royal Navy chefs and stewards who are employed at HMS Raleigh.