James Hunt, Royal Army  Ordnance Corp (later Catering Corp) from Great Paxton.

James Charles Hunt was the landlord of the Black Bull pub, in Great Paxton, and was a butcher by trade.

He joined the army in October, 1940 and was assigned to the Royal Army Ordnance Corps, but later transferred to the Army Catering Corps.

He joined the army on October 3, 1940 in the RAOC. His army number was (Y644984). He moved to the catering Corp on November, 1941.

The Hunts Post: No.12 Ordnance Beach Detachment, 1943. Jas Hunt is in the back row, third from the left.No.12 Ordnance Beach Detachment, 1943. Jas Hunt is in the back row, third from the left. (Image: St Neots Museum)

His army shoulder insignia badge depicts ‘Beach Ordnance'.

The Hunts Post: The beach group's insignia that Jaz Hunt wore on his uniform.The beach group's insignia that Jaz Hunt wore on his uniform. (Image: St Neots Museum)

It is possible that James was catering to the troops of the RAOC who were setting up ammunition dumps close to beach 

The records show he embarked for Normandy on June 5, 1944 and he came ashore on Sword Beach. His newspaper obituary in 1985 said he was proud to have taken part on 'day one' of the D-Day landings

James had a hand-written recipe book, which he kept for the rest of his life, and this is now part of a collection at the St Neots Museum.

In the little exercise book is a recipe for steak and kidney pudding. The huge quantities are for a 100 men.

Steak and Kidney Pudding for 100 men

50lb Beef / 6lb Kidney / 3lb chopped onions

Suet crust 16 lb flour / 6lb suet / 40z baking powder / 2oz salt.

The Hunts Post: Jas Hunt's recipe for steak and kidney pudding.Jas Hunt's recipe for steak and kidney pudding. (Image: St Neots Museum)

Mr Hunt was in Belgium was he was demobbed in 1944, and when he came home, he went to work at the Chivers factory in Huntingdon. 

The latter part of his working life was spent at the Barford Power Station, near St Neots.