Remarkable new exhibition chronicles build of Royal Navy titans at the home of aircraft carrier HMS Queen Elizabeth

Seven years of chronicling the construction of the Royal Navy’s newest destroyers and monolithic aircraft carriers are the inspiration forShipyard, a remarkable exhibition by renowned Scottish artist Lachlan Goudie which opens at The National Museum of the Royal Navy, Portsmouth Historic Dockyard on 17 March.

This is the first showing of Goudie’s Shipyard in England, following its successful launch in Scotland. The opening follows the much-heralded arrival of HMS Queen Elizabeth into her home port, Portsmouth, during 2017.

For the last seven years renowned artist, writer and broadcaster, Lachlan Goudie, who was a contributor on BBC’s Big Painting Challenge, has had special access to sketch and paint in the BAE shipyards on the Clyde and Forth.

Goudie is a Scottish artist who first developed a fascination with shipbuilding whilst growing up on the Clyde. As a child, it was the past glory days of ‘Clydebuilt’ ships that captured his imagination, not the stark reality of industrial decline that he witnessed. Hence when construction on the Royal Navy’s newest and biggest aircraft carrier commenced, he was determined to document the monumental engineering project and record modern shipbuilding.

Lachlan Goudie said: “I am immensely proud to be exhibiting at The National Museum of the Royal Navy. The time I spent documenting the construction of the Royal Navy’s Queen Elizabeth Class carriers was an extraordinary experience. Art belongs everywhere and even amidst the noise and bustle of heavy engineering I was staggered by the unusual beauty and colour of ship construction.

“For seven years I have been embedded in Scotland’s two surviving shipyards at Govan and Rosyth. Over that period I have produced paintings, drawings and sculptures documenting both the awesome engineering processes undertaken in the yards and the portraits of the workers whose lives are entwined with these locations.

“This body of work represents my visual fascination with a neglected industrial landscape that risks disappearing before our eyes: the legacy of an industry that has shaped Scotland’s identity and the magnificent flagships of the Royal Navy which are the latest products of that long established tradition.”

Professor Dominic Tweddle, Director General of The National Museum of the Royal Navy said: “The intensity and scale of Lachlan’s work is staggering. It reflects these titans of engineering and the skill of the men and women who build them. We are delighted to showcase his work. It is particularly pertinent as we are now on the doorstep of the aircraft carrier HMS Queen Elizabeth when she is in port, so our visitors really can compare and contrast!”

Goudie has drawn on hundreds of images he created at Scotstoun, Govan and Rosyth over a seven year study between 2009 and 2016. He works quickly to produce detailed sketches in pen and ink or pencil before working them up into larger oil or gouache paintings. The artworks range up to 3m x 2m in size and across a wide range of mediums. These include oil and gouache paintings, pen and ink drawings, sketches, sculptures, wood cuts and large charcoal portraits.

Entry to the exhibition is included as part of the Annual All Attraction ticket. For further details about the exhibition and to buy a ticket, please visit http://www.historicdockyard.co.uk/shipyard-lachlan-goudie

Delicious thinly sliced pork in Korean marinade

Sometimes you found a recipe and wrote it down on a piece of paper to try it out. Having done that, you forget where the recipe came from. Likewise this Korean recipe for pork, which turned out to be so delicious we have cooked it for everyone. The marinade is simple to make and yet really packed with flavours. For the Korean marinade you need 3 garlic cloves 1/2 brown onion 1/2 a pear or apple Blitz these ingredients together and then add 5 tablespoons soy sauce (I use Kikkoman) 3 tablespoons caster sugar 2 tablespoons sesame oil 3 tablespoons mirin black pepper For dinner for 2 people, 200g pork tenderloin is enough. Slice this thinly, and bash it to an even thinner piece with a meat mallet. Marinade in the sauce and leave it in the fridge for an hour. Then heat a frying pan on medium heat with a teaspoon of vegetable oil and fry the thin pork pieces until browned. You want some of the edges of the meat to be dark brown and caramelised, if you can. Don't cook too many pieces or ...

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Indonesian fried spring rolls (Lumpia Goreng)

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