Hospital Catering Award
sponsored by Hobart
The Hospital Catering Award is presented to the NHS Trust that has strived to improve the standard of food and its nutritional value for the benefits of both patients and staff.
2011 Winner
North Bristol NHS Trust
North Bristol NHS Trust is highlighted for its brilliant practice in keeping costs down, while benefiting UK farmers and the local economy. The Trust has made significant changes to where food is bought, increasing local sourcing substantially, while staying within a budget – around £2.20 per day, below the national average. It now buys milk from a local dairy and includes ice cream free from artificial colours or flavours. All meat is farm assured and comes from the local catering butcher. - burgers and sausages use a higher proportion of meat than in the previous suppliers. The trust, which operates Frenchay and Southmead hospitals, has also introduced winter and summer menus to make the best use of seasonal, local produce. Last year, it achieved the Soil Association’s Food for Life Bronze Catering Mark.
Commended
NHS Greater Glasgow & Clyde
Following various option appraisals, NHS Greater Glasgow & Clyde decided to upgrade the Cook-Chill units to Cook-Freeze in order to service the whole of the area. The new £6m state of the art unit is providing meals to Inverclyde Royal Hospital, the surrounding hospitals, together with the large 900-bed Southern General Hospital, Glasgow, culminating in providing in excess of 34,000 items per week. The unit is the first in-house cook-freeze unit for the NHS and was built using the latest technology to ensure sustainability. The hospitals are now able to get nutritious food that suits the needs of all patients, with menu’s changing twice daily on a 3-week cycle. Patients on therapeutic diets have a vastly improved service, all of which are nutritionally analysed and comply with the Scottish Health Departments guidelines.
Sussex Partnership NHS Foundation Trust
Since his appointment in 1996, head of catering William McCartney has made it a priority to introduce an ever wider range of homecooked meal options, and to ensure that as many ingredients as possible are locally sourced. The Sussex Partnership NHS Foundation Trust currently produces a range of appetising, nutritionally balanced meals for patients located at 12 mental healthcare facilities. These are produced at the Trust’s Amberstone central production unit. Plans for a new £2.2 million catering facility in Hailsham, which features hi-tech cooking equipment, will provide significantly more space and will enable the Trust to supply meals to a further 29 Trust inpatient locations within Sussex.
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2010 Winner
Royal Bolton Hospital NHS Foundation Trust
The catering department at the Royal Bolton Hospital provides healthy menus with more variety and regularly receives compliments. Serving over 850 patients, the catering team designs a range of menus that are changed daily, providing a choice of express foods, restaurant dining and choices for different cultures and dietary requirements. Catering Manager Margaret Meadows was this year named 'Healthcare Caterer of the Year' in the annual Cost Sector Catering Awards.
Commended:
Royal Wolverhampton Hospitals NHS Trust
New Cross Hospital's hospital’s £5 million catering centre is now up and running, with bosses promising better quality food for patients. Staff will prepare meals that are rapidly chilled to below 4C (39F) to be stored for up to four days. The new centre is controlled by a sophisticated computer system, with around 30 workers creating the meals. All 13 ward kitchens have also been upgraded as part of the project. Meals will be cooked using the latest technology and transported to wards via tunnels.
Salisbury NHS Foundation Trust
Salisbury District Hospital's own on-site Catering Team prepares nutritious and tasty food for both patients and visitors. At mealtimes, staffing levels are reviewed and volunteers used, to ensure that patients can receive the help they need to eat their meals. Protected mealtimes has been introduced to ensure that patients are not interrupted during meals and that they receive the support they need.
Northampton General Hospitals NHS Trust
The in-house catering team at Northampton General Hospitals NHS Trust provide as many as 900 meals per day with just four chefs. NGH patient food recently received a score of ‘excellent’ for the second year running in the 2010 PEAT results. A wide selection of dishes are designed in collaboration with the dietetic department, and reflecting patients’ opinions.
Nottingham University Hospitals NHS Trust
Hospital contracts that specify locally sourced food have supported dozens of local farmers and has saved a number from going under. Visitors to Nottingham’s two main hospitals are now offered ethically sourced food and drinks, longer opening hours and smart new seating with a refurbishment of two of their cafes. Staff on a ward for older people are conducting research into helping older patients eat properly in hospital. The project is aimed at encouraging families and catering staff to help patients – especially those living with dementia – to take in enough nutrition.
