Astute is the first Royal Navy submarine to have a bunk for each member of the Ship’s Company, ending the practice of ‘hot bunking,’ whereby two sailors on opposite watches shared the same bunk.

Four chefs work around the clock to ensure the crew is well fed. The shift patterns are timed so that the crew gets three meals a day. Those not on watch will eat first, and when they take over the “old” watch will have their meal.

Fresh food is stored in the cool room (fridge) and frozen in the cold room (freezer). Dry food is split up and stored throughout the submarine – there are three dedicated store rooms, but they are not big enough to hold all the stores, so other compartments are used, such as the switchboard room.

A variety of food is taken on board, from everyday fresh and frozen food to tins of beans and bottles of sauce. Fresh food only lasts around four weeks, so it is mainly tinned or frozen supplements after the fresh food runs out. Fresh milk only lasts for four days, so UHT milk is used after that.

The Astute class has a SLOP tank where food waste goes, via a macerator. All empty cans, plastic, cardboard wrappings etc from the galley are compacted and then stored on board in special bags, which in turn are held in the spaces vacated by the food in the dry stores. There is also a small waste management store. The bags are then removed when the submarine is docked and disposed of in accordance with the new MARPol (international convention for the prevention of pollution from ships) regulations.

The sanitary fittings comprise five showers, five toilets, two urinals and eight hand basins for a crew of 98 (the Commanding Officer has his own hand basin).