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Quality in the Cup Raising the Bar for Hot Drinks with Innovation & Choice Buying British Keeping the Supply Chain Close Has Many Benefits in Uncertain Times

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Quality in the Cup Raising the Bar for Hot Drinks with Innovation & Choice Buying British Keeping the Supply Chain Close Has Many Benefits in Uncertain Times MARCH/APRIL 2020 THE PATIENT THE WORKFORCE THE VISITOR MARCH/APRIL 2020 Quality in the cup Raising the bar for hot drinks with innovation & choice Buying British Keeping the supply chain close has many benefits in uncertain times On Site at New Cross Hospital in Wolverhampton Culinary Medicine programme Training medical students in food & nutrition Contents MARCH/APRIL 2020 Regulars Features 11 HCA Comment 20 MICROWAVES & LIGHT CATERING EQUIPMENT National Chair, Craig Smith reflects on Utilising the latest technology in microwave ovens to improve the work of the hospital food review availability of hot food 24/7 for staff and simplify retail operations board and many visits to hospital kitchens across the country 22 HOT BEVERAGES & EQUIPMENT Whether it’s tea, coffee or hot chocolate, sales of hot drinks 12 On Site continue to boom as consumers demand quality and variety Hospital Food + Service spent a day with the catering team at New Cross 26 HOT COOKERY COMPETITION Hospital, (Royal Wolverhampton NHS Healthcare chef teams from across the UK presented some Trust), where we toured its impressive fantastic dishes, to a budget and a tight brief at the HCA’s CPU and discovered an innovative on- cookery competition within Salon Culinaire trend approach to retail 34 PREVIEW 16 Top Table A look ahead at what to expect from the Hospital Caterers Alexia Robinson, Founder of Love Association Forum in April, which has the theme ‘Embrace the Future’ British Food and the British Food Fortnight, outlines the benefits of 38 OVENS buying British and how to promote Keeping things fresh in the kitchen with the latest oven technology this across your sites 42 FINGER FOOD 28 Palate Pleasers Hospital Food + Service discovers that more imagination and Hospital Food + Service finds out creativity is being applied to the development of nutritious about an interesting project to make finger food menus nutrient-dense watercress soup available to the NHS in an easy-to- prepare, and serve, format 28 30 Discovery Den Efforts to raise the profile of food and nutrition in patient care take a big step forward with the launch of the UK’s first Centre for Culinary Medicine 47 NHS Supply Chain Reporting from the latest Forums, which included product sampling and the opportunity to meet some new supplier partners 26 50 The Vole Mike Duckett welcomes the South West’s first Gold Food for Life award in healthcare, the new Culinary Medicine programme and an overhaul of hospital food Winners of the HCA’s Hot Cookery Competition – Lorraine Shopland and Amanda Hall from Musgrove Park Hospital – read all about it on p26-27 March/April 2020 | Hospital Food + Service 3 WelcomeTo Hospital Food & Service As this issue of Hospital Food + Service goes to press, the health service is facing the considerable challenge of Covid-19 and it’s a situation that is escalating by the day, if not the hour. Anything that I could write about this is likely to and particularly to the winning team - Amanda Hall be out of date by the time this magazine appears, and Lorraine Shopland - from Musgrove Park Hospital such is the pace of the spread of this virus and the in Taunton. You can read all about this competition, unprecedented times it is plunging the entire country including detail of the dishes from all the competing into, as government, individuals and the health teams, on p26-27 of this issue. service try to respond. Massive respect to everyone I visited the New Cross Hospital (Royal working within the NHS - and private hospitals Wolverhampton NHS Trust) for the On Site feature and hospices - to care for the weakest and most in this issue. This is one impressive operation. Whilst vulnerable in our society who are most affected. walking around the production unit I was struck by how At Hotelympia earlier this month (or HRC as it is calm and uncluttered everything was, even though this now called), I saw a very interesting new paper hot CPU is producing 16,000 meals every week. I suppose beverage cup that uses a new type of paperboard the best description is well organised and well that forms a natural barrier against the liquid. This planned, which makes the whole operation appear means the cup does not need either a plastic or a effortless. This report is on p10-12 of this issue. compostable PLA lining. This could be a real game In Discovery Den (p30-33) we look at a brand new changer when it comes to sustainability of the hot initiative to improve the nutritional knowledge of beverage cup, because it can be recycled with the doctors and nurses to enable frontline medical staff to ordinary paper collection. The cup being shown talk with confidence to patients about their diet and at HRC was called the ButterflyCup and it was also how it may be affecting their health. Raising awareness an unusual shape. In our product news pages this of the importance of food in the management of many month we report on another cup using the same conditions is another positive step towards a more board from Lavazza for its in-cup vending range, holistic, multi-disciplinary approach to patient care. KLIX. Both products are using the same innovative There are many other fascinating features in board from Kotkamills. I understand from the this issue that I do hope you enjoy reading. Please conversation I had on the stand at HRC that the do get in touch with me if you have any topics that ButterflyCup is available at a higher price point you would like to see covered in more detail in than a typical paper cup with a plastic lining - as you Hospital Food + Service. would expect - but is cheaper than the best-known compostable paper cup on the market. HRC was also the venue for the 2020 Salon Culinaire competitions, including the Hospital Caterers Association’s Hot Cookery Competition for hospital/healthcare chefs. Congratulations to all the Editor chefs that took part for the high standards they set, [email protected] Published by: Subscriptions: H2O Publishing, Joynes House, T: 0345 500 6008 New Road, Gravesend, DA11 0AJ E: [email protected] 0345 500 6008 Tel: Design: Marc Ayres, Matt Bailey, Wiktoria Armstrong, Editor: Amanda Roberts Caspian Reynolds 07808 181893 [email protected] Managing Director: Jamie Robbins Tristan O’Hana Editorial Director: Printed by: Buxton Press Divisional Director – Healthcare: Louise Fuller No part of this publication may be reproduced 01474 565 540 [email protected] without written permission from the publishers March/April 2020 | Hospital Food + Service 5 News £3m patient catering facility opens in West Sussex Facilities management consultancy, Neller Davies, carte menu. This also allows the hospitals to store hosted Prue Leith and Matt Hancock at the launch safely and freeze food, leading to less wastage and of a new central production kitchen at St Richard’s more availability. Hospital in West Sussex in February. A new menu has also been designed jointly by the The new unit was developed following a strategic Trust catering team, dietitians and nursing colleagues. review by Neller Davies working with the Trust’s It includes up to 50 main meal combinations available estates and facilities, dietetic and clinical teams as every day, with vegetarian, vegan and specialist part of the process. Key objectives were to improve options, finger foods and grazing menus. food service and quality, reduce wastage and achieve Prue Leith says: “The truth is, this is the best better patient satisfaction. institutional food I have ever eaten! And I’ve eaten The kitchen has been fitted-out with state-of-the-art in schools, hospitals, prisons and all over the place. equipment, costing £400,000, which allows for the I think it is amazing. I walked round and I couldn’t implementation of lean processes and a ‘single flow’ think of a single thing to complain about - which is design where the kitchen is segregated into distinct not like me.” zones to ensure there is no cross-contamination and Some 3,000 meals are served every day across complies fully with food safety legislation requirements. all Western Sussex Hospitals sites, which include St All patient food at the new kitchen is cooked fresh Richard’s, Worthing and Southlands Hospitals. and portioned into containers which are finished on Read more about this story in the next issue of the wards, once requested by patients from an a la Hospital Food + Service. NLaG adopts new technology to reduce food waste Northern Lincolnshire and Goole NHS Foundation than what we were using previously. Staff are not having to Trust (NLaG) is reducing the cost and carbon footprint double up on tasks.” associated with food waste, and saving staff time, A further machine is to be installed at Scunthorpe following the installation of a new 300kg Digester at General Hospital later this year. Diana Princess of Wales Hospital. NLaG is believed to be the first NHS Foundation Trust to adopt this new technology from Aerobic Technologies. The machines digest all organic waste and incorporate a data reporting system that communicates real time food waste statistics to the facilities management team. Sally Yates, Logistics and Waste Manager says: “Our objective is to adopt an environmental solution in conjunction with our long-term sustainability whilst achieving material cost savings straight away.” The machine is a hit with the Trust’s staff as well. “They really like it,” says Catering Manager, Niki Dieudonne. “It is easy to use and easy to clean. It is a far easier system 6 Hospital Food + Service | March/April 2020 News Braille menu empowers the visually impaired at Essex hospital Sodexo has introduced a braille menu at all wards for individual patient needs and help ensure a patient’s stay is patients at Queen’s Hospital in Romford to ensure patients as comfortable as possible.
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