In early 1942, the Royal Navy found itself in need of much greater landing capacity in order to provide lift for the Allied 1942 and 1943 invasion plans; Round Up and Sledgehammer.

Thames lighters were known for their shallow draft and hold capacity, and they were soon fitted with some modest armour protection, engines, and ramps.

Gordon Holman, referring to the Landing Barge, Kitchen as an LCK, described it as having "the appearance of a houseboat which somebody had attempted to turn into a factory.

[2] It had oil-fired ranges, automatic potato peelers, refrigerated meat lockers,[3] four ovens in the aft end of its kitchen space, storage for bulk and perishable goods forward, and a 10-ton fresh water storage tank housed in the hold with additional fresh and sea water tanks above decks.

In a deck-level overview, from bow to stern, the LBK had a blunt rounded prow directly behind which stood two hand winches and just further aft a hatch to the under-deck level.

In a below deck-level overview, from bow to stern, the LBK had a port and a starboard coal bunker, and then, on the portside, a ratings’ washroom.

In the after section of the hull the two Chrysler 65 bhp "Royal" six-cylinder marine petrol engines gave the LBK a maximum speed of 6–7 knots.

[6] The senior cook might be a chief petty officer,[6] but, at the beginning of the Normandy invasion, the majority of the crews would not have had much sea experience.

As the LBKs' duties involved long periods moored, and the cooking staff were often fully employed making meals, the seamen were often drafted in as “spud bashers”.