MARCH/APRIL 2020 MARCH/APRIL

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. with visual impairments can read the standard menu. The Adebowale Ogungbose, Ophthalmology Lead Nurse company worked with the Royal National Institute of Blind welcomed the new menus. “This will mean a lot to our blind People (RNIB) to make sure the menus were perfect. The and partially sighted patients as it promotes independence, initiative helps patients to feel welcome at mealtimes. intellectual ability, their interaction and freedoms, plus it Karen Ford-Sneddon, Sodexo Patient Dining Manager enhances intellectual interaction and communication.” at the hospital says: “We truly care about our patients and Sodexo is now working to introduce braille menus across so are always looking for ways to improve how we meet all hospitals where it delivers a patient dining service.

NHS to take action on food safety over allergen issues

NHS staff including caterers, chefs, dietetics, nursing, estates and facilities are being urged to review their menus, food safety systems and allergen policies as several incidents relating to allergens in hospital food, including three that resulted in anaphylactic reaction, are reported. An Estates and Facilities Alert has been issued, which states that consistent themes are lack of information and/or communication regarding food allergens present in the food, as well as details of the patient’s known food allergy. The alert wants action towards default labelling, the availability of clear information that is in line with current legislation, adequate and appropriate staff training, and a Coeliac UK shares its gluten free commitment to investigate and learn from any incidents. Any review of policy on allergens should also include expertise with new online training guidance on controlling risks where food is offered as part course of charity fundraising events - for example, cake sales. Actions required by this Estates and Facilities Alert should be complete by August 2020. Coeliac UK is urging caterers to take advantage of its 50 years of insight into everything gluten free through its updated online training course, enabling both private and public sector caterers to meet the needs of the growing gluten free market. The charity launched its interactive online course in 2014 and since then nearly 7,000 people from chefs and catering staff to hospital ward staff and school teaching assistants, have completed the course. The charity has now launched an updated version, providing improved usability to enhance the learning experience, as well as allowing participants to track progress against each module and giving employers more control of their staff training. The course takes approximately one and a half hours to complete. It provides in-depth training, including: developing an understanding of coeliac disease and the gluten free diet; the law on gluten free; preparing and cooking gluten free food; cleaning and personal hygiene; communicating with staff and customers; and monitoring glutenfree procedures. Individual access to the training costs £70 but organisations needing to train multiple staff and monitor their progress can organise this by contacting Coeliac UK direct.

March/April 2020 | Hospital Food + Service 7 News UK adults may be missing out on the benefits of fibre

New research from bakery company Hovis has revealed that two thirds of UK adults don’t eat enough fibre and most are confused about how much fibre the average adult should consume each day. The overwhelming majority of UK adults (89%) recognise that eating fibre each day is important and 79% correctly identify that fibre helps digestive health, whilst 38% also recognise that it can help to maintain normal blood cholesterol levels. Research clears eggs from In 2016, government guidelines recommended that daily fibre intake should increase to 30g a day, as part of a association with heart risks healthy balanced diet. “It’s not difficult to boost fibre intake, anyone can do A research study published in the American Journal of it by eating more wholemeal bread, wholemeal pasta, Clinical Nutrition has confirmed no significant association brown rice and fruits and vegetables,” says Jeremy between egg intake and blood fat levels, cardiovascular Gibson, Marketing Director at Hovis. risk and mortality. Researchers analysed the results from three long-term international studies that included data from 177,000 people in 50 countries to assess the association of egg consumption with blood lipids, cardiovascular disease and mortality in populations from low-, middle- and high-income countries. This makes it significant because many previous studies have not included such a diverse population. Dr Juliet Gray, a registered UK nutritionist, explains: “All major heart and health advisory bodies in the UK now concur that the cholesterol in eggs has no significant effect on heart disease risk, as shown by most recent research in this area. The small number of studies showing contradictory results have tended to use older retrospective data, from higher-income countries, making it more likely that egg consumption is associated with an unhealthy diet and other factors associated with affluence which are Trial to help hospital staff to a themselves risk factors for heart disease.” healthier diet off to a flying start NHS to get tough on Type 2 diabetes

Dietitians and catering staff at Glan Clwyd hospital are Around two million people in England are at risk of helping their NHS colleagues to adopt healthy eating developing Type 2 diabetes - the highest on record - habits - at work and at home - through the Healthy according to the latest NHS figures. Food, Healthy Staff initiative. As part of the Long Term Plan, the NHS is to ramp The eight week trial began in February and invites staff to up efforts to treat, prevent and even put the illness visit the hospital’s canteen where they will be able to pick up in remission. The world-first Diabetes Prevention a subsidised meal for just £1, served with a recipe card to take Programme identifies people at high risk of diabetes and home. Meals on the menu include vegetable stir-fry, vegan supports them in living a healthier lifestyle. So far the chilli and spiced chicken with butternut squash and beans. programme has had around half a million referrals and Meals are designed to be both nutritionally balanced patients who have completed the programme have lost and economical to produce, with recipes containing healthy the combined weight of 43 ambulances. proportions of energy, protein and fibre, making a contribution Radical low calorie diets that have been shown to to the recommended five-a-day fruit and vegetables and stamp out recently diagnosed Type 2 diabetes will be focusing on plant-based, sustainable ingredients. rolled out to 5,000 people from April. Patients will be Initial feedback from staff and visitors has been very prescribed a liquid diet of just over 800 calories a day positive and is being evaluated throughout the trial with for three months, which will support many to achieve a view to continuing the programme in the future both at remission. They will be offered a further nine months of Glan Clwyd and other Health Board sites. support to help maintain their weight loss.

8 Hospital Food + Service | March/April 2020 News

Waste management specialist tackles packaging waste

Cawleys Waste Management - which operates in see significant organisations within Northampton Bedfordshire, Hertfordshire, Buckinghamshire and – including Northampton General Hospital – aim Northamptonshire - is closing the loop on recyclable to collect and recycle 160,000 cups and change and compostable paper cups with two new initiatives. attitudes towards recycling. The project is being In an eco partnership with packaging company, funded by The Cup Fund, which is an initiative from Vegware, Cawleys will collect and transport Vegware environmental charity, Hubbub and is the UK’s largest foodservice products to a correct composting facility in grant fund to bolster coffee cup recycling. a totally uncontaminated state. Vegware products are Currently only a small percentage of paper made from plants and are commercially compostable cups are recycled. This is because they need to be with food waste. In an approved composting facility, collected separately from other waste streams so that the products will break down into high quality soil the special plastic lining that keeps liquids secure can improver in less than 12 weeks. be separated from the outer layer. Anna Cawley, Customer Services Director at As part of the project, eye-catching ‘Up for Cawleys explains: “Many people are unaware of the the Cup’ bins have been designed to encourage importance of segregating Vegware. It’s a fantastic consumers to ‘sip and separate’ liquids and lids product but it can only fulfil its true potential if it from cups. Recycling bins are being located at the reaches the composting facility in a completely Northampton General Hospital and other strategic uncontaminated state.” locations, including the University of Northampton, Cawleys is also collecting segregated cups from The Royal & Derngate Theatre and the Grosvenor the ‘Up for the Cup’ recycling initiative which will Shopping Centre.

Veganuary soars to new heights

The 2020 Veganuary campaign saw over 400,000 people take part and hundreds of new plant-based food products and menu items launched. The results have been described as “astounding”, far exceeding the target of 350,000 people participating. The 2019 campaign was supported by 250,000. The 2020 campaign saw high street giants including KFC, McDonald’s and Burger King launch their first Veganuary offerings and Deliveroo reported orders of vegan dishes increased by 78% compared with January 2019.

March/April 2020 | Hospital Food + Service 9

HCA Column HOLISTIC approach As Chair of the Hospital Caterers Association, Craig Smith was proud to be asked to join the NHS Hospital Food Review’s Senior Board. Naturally, the HCA had an important role to play, as it is ‘The Voice of the Hospital Caterer’.

“The lucky From the outset, several visits were working in environments that were a credit scheduled, and I had sent an open letter to to the NHS, but even where the kitchens and caterers were all hospital caterers asking them to share equipment had seen better days, we found working in what they thought was good practice, and to caterers finding ways to deliver for their patients. tell me what their priorities were. I was very If this process can achieve anything, we environments pleased with the returns I had. Further visits need to have a serious review of the state of that were a were added as the review went along. equipment in hospital kitchens. Over a short period of time, representatives Professional catering equipment is credit to the NHS, from the panel worked themselves up and expensive, I know, but it is built to last and down the country, visiting hospitals of all modern models are designed to be much more but even where sizes and specialties as well as major food energy efficient and will save Trusts money over the kitchens manufacturers. They also held face-to-face their lifetimes. However, the caterer usually loses meetings with a number of interested parties. out when the Trust has to make the decision of and equipment This was all designed to get a positive overview replacing an oven or buying the latest clinical had seen better of what people want from hospital food, and equipment. We need to make our voice heard a how best it can be delivered. lot more in the Board Room. days, we found I am delighted to have been involved in visits to Having such an open debate has teased hospitals, some of which I hadn’t been to before, out a number of issues that the HCA has been caterers finding to witness what they were doing on a day-to-day advocating for a long while. We desperately ways to deliver basis. What shone through most strongly was the need to encourage more people into our area hospitals that really adopted the principles of the of the industry. Hospital catering can be an for their ‘Power of Three’ and enjoyed the full support of incredibly rewarding career - you are working patients” the Chief Executive and the Trust Board. in a dynamic environment, often responsible The Power of Three seeks to bring together for the provision of thousands of meals a day Nursing, Dietetics and associated professions like and of course, no two days are the same. Speech and Language Therapists and Catering in You have to demonstrate great people skills providing the best possible service to the patient. and have the foresight to purchase the right This isn’t just about a decent menu and placing amounts of ingredients to satisfy every menu, the right tray in front of the right person, but a whist keeping inside the tightest of budgets, more holistic approach of ensuring that everyone but the thing that trumps everything is that receives the nutrition and hydration that will as a hospital caterer you can actually make a enhance their recovery. If the patient didn’t eat fundamental difference to the wellbeing of their meal, why not? Was it because they were your customer - the patient. feeling unwell, or did we simply overface them - I have met many inspiring people over the which can be just as detrimental? past few months, but our challenge now is to Something else that came through on every inspire the younger caterers to step forward, single visit was the energy that hospital caterers pick up the baton and take hospital catering have to do a good job. The lucky caterers were forward for the next generation.

March/April 2020 | Hospital Food + Service 11 On site Spot-on Hospital Food + Service goes on site at the Royal Wolverhampton NHS Trust (RWT), with Sandra Roberts, (Divisional Manager - Estates & Facilities), Gene Downes (Catering Facilities Manager), Lindsay Ibbs-George (Head of Hotel Services) and Mark Farmer (Catering Production Manager).

freezers and three chillers to separate raw ingredients, all of which accept goods in from one side and open into the production area on the other. The cooking area is surprisingly compact and equipped with four Rational CookingCenters, four boiling kettles and two bratt pans. The patient meal service is a bulk system, delivered to the ward kitchen in Burlodge re-gen trolleys and served/plated on the ward. As well as serving the Trust’s own hospitals - New Cross, Cannock Chase and West Park - the CPU also provides a catering service to the Princess Royal Hospital in Telford. New Cross Hospital A COMMON STANDARD It’s impossible to separate patient meals from those for A little over ten years ago, when the site chosen to develop visitors, staff and the Board at RWT because the hot food the new Emergency Department at the New Cross Hospital served in the retail areas and to the Trust Board is the same in Wolverhampton meant demolishing the existing kitchen, as that on patient menus. The presentation format differs. On the Trust had to make some important decisions regarding the patient menu for instance, finger food, children’s meals the future of its catering provision. Sandra Roberts argued and IDDSI options feature, whilst in retail, a hot box meal is against proposals to move to bought-in frozen meals and convenient and popular. instead successfully pitched a Business Plan to the CEO to The principle is to try to meet as many dietary improve food quality and service by investing in a Central needs as possible through the core menu, with a list of Production Unit (CPU). He accepted the proposals and supplementary items available in single portions for patients the Trust’s senior catering team used their experience to choose to add-on. For instance, children will be offered and knowledge of running CPUs to design a facility and the core menu, but supplemented by more ‘child-friendly’ workflow that would suit their needs. options, such as fish fingers or breaded chicken nuggets “The Business Case went to 31 drafts,” Sandra - prepared on site and oven baked, not fried. Additional remembers. “But the plan obviously worked because ten menus are available for particular dietary needs, including years on we haven’t had to add or change anything.” Asian, Afro-Caribbean and Texture-Modified. The investment was in excess of £3m and the resulting The focus for all food is on quality-first. ERIC data show facility is a purpose-built modern unit with a logical workflow that the Trust is not the cheapest - nor is it the norm, but at every stage and a production kitchen that is remarkably it could be, insists Lindsay. There is no excuse for cutting sparse and uncluttered but produces 16,000 meals every corners or deviating from the quality standard, which was week on a five-day production programme with capacity to set in the early days of the CPU opening and has been do much more. The kitchen is equipped with two walk-in adhered to ever since.

| March/April 2020 12 Hospital Food + Service On site

That standard begins in procurement, with good quality raw ingredients. “We, as caterers, set the standard for what we buy and we’ve never been put under any pressure to change that, for instance by choosing a cheaper cut of meat,” says Lindsay. Menu selections include the popular ‘comfort’ food dishes that patients tend to favour when recovering from illness, such as cottage pie and hot puddings. As the population demographics change, however, there is a demand for some modern dishes - the addition of Hunter’s Chicken at RWT is a good example - whilst surgical and maternity wards where the patients are not particularly ill Beef and mushroom stroganoff may favour healthier options. “There’s something about being in hospital though that makes people want to choose simple, easy-to-eat food,” Lindsay adds. RWT has not followed many other Trusts down the route of making supper a soup and sandwiches meal and instead offers a hot menu both at lunchtime and suppertime, with soup, sandwiches and salads also available at both times. This

“There is no excuse for cutting corners or deviating from the quality standard, which was set in the early days of the CPU opening and Apple crumble and custard has been adhered to ever since”

diversity, together with the fact that so much food is prepared from scratch, in-house, means the catering team can cater for most dietary requirements from the standard menu - even the trickier combinations. IDDSI descriptors 5 & 6 are prepared in-house in agreement with the Speech and Language Therapists, with a choice of 8-10 dishes for each descriptor. RWT also makes its own soups. They are highly nutritious - not watery - and with bulked-up protein content. Offering these daily in the retail areas means a wide range is always available for patients. As much of the catering service as possible is controlled by the catering team. Supervisors/hostesses visit patients on the wards to talk to them about their dietary Chicken fricasee requirements and provide reassurance that they can be met. The porters delivering food to the wards are catering porters. Nursing staff only take over at the last moment, to deliver the plated meal to the patient. The only exception to this is breakfast, which is largely catered on the wards with cereal and toast offered and little or no involvement from the catering department. Whether this approach could be improved by involving the catering team more is currently a topic for discussion.

RETAIL This Trust has really taken consumer trends to heart. You won’t find a large 200-300 seat restaurant anywhere on site; you will find several smaller facilities - three take-away and two with seats. The site also has a Greggs and a WH Smith. RWT’s very successful coffee shop - Eastside - operates Mixed grill on a model adapted from one the team saw on site at Telford. “The NHS should learn from other NHS sites,” says

March/April 2020 | Hospital Food + Service 13 On site

Sandra. “Where we have the expertise and knowledge, we At the moment uneaten food is disposed of in waste should be helping other Trusts - particularly smaller ones disposal units at ward level. Kitchen production waste is that may not have the same experience in-house.” turned to grey water. However, at the time we visited, the Eastside has a typical high street coffee shop offer at Trust was in the process of commissioning its new incinerator a slightly lower price point. In A&E, Eastside is open from and there is a plan to start incinerating uneaten food and 8am - 2am and the hospital plans to trial 24-hour opening. turning it into energy. This would be a win-win solution, Five years ago, RWT brought the operation of its providing a more sustainable process with a carbon benefit North Lobby Cafe back in-house and opened a smaller and reducing maintenance costs associated with blocked kiosk version - the Courtyard Cafe, both of which drains as well as the cost of running waste disposal units. have been extremely successful. They operate on a simple concept - attractively presented refrigerated NHS SUPPLYING THE NHS merchandisers and a hot food cabinet (previously no Although the system makes it very difficult to actually do hot food was available). The hot cabinets are stocked this, RWT has proved that it can be very successful, through with hot food boxes produced in the CPU with popular its relationship with Telford. With spare capacity in its CPU it options including jacket potatoes with a choice of is able to bid for other NHS contracts. Although it struggles toppings, chilli, macaroni cheese and chicken. Revenue to compete financially with some of the larger catering from North Lobby Cafe has quadrupled in five years, and companies, RWT can offer significant expertise in healthcare at Courtyards Cafe sales have doubled. catering. Tendering its own meals rather than bought-in pre-prepared options means it is able to supply detailed AIMING HIGH nutritional information, including allergens and calories, and We all know the saying that ‘if it isn’t broke don’t fix it,’ is not reliant on a third-party manufacturer. but sometimes, Sandra believes, that needs challenging. Sometimes, just because ‘it isn’t broke’ doesn’t mean it can’t be improved. Hospital catering is not just about delivering meals to patients, it’s about the whole service and the experience that comes from professional caterers means they are best placed to advise on issues of cost v quality. The ‘everything must be right’ principle extends to the planning and equipping of ward kitchens where meals are re-generated for serving. At New Cross, ward kitchens are

“The principle is to try to meet as many dietary needs as possible through the core menu, with a list of supplementary items available in single portions” Sausage and mash

shared between two or three wards. In some areas there is one, larger ward kitchen per floor. These kitchens have a fridge/freezer - so all food, including sandwiches, is stored at the correct temperature to reduce unnecessary food waste - a microwave oven, toaster and a dishwasher. The term ‘food waste’ is a pet hate of Gene’s. He would prefer to call it ‘uneaten food’ and RWT’s runs at around 10.6%, which, for a bulk system, is lower than the national average. The ordering system in many Trusts has an impact on the levels of ‘uneaten food’. At RWT the catering team use the hospital’s historical data to decide how much of each dish is supplied to the ward for each meal service. Using this data, together with feedback from the ward hostesses, means they know which dishes will be more in demand than others and how much to supply, which will vary between wards. There is no patient ordering system - either paper-based or electronic - ward staff communicate with patients about specific dietary needs and place orders. Patients choose their meal at the point of service. Not having a paper-based Bread and butter pudding menu collation saves the Trust £80k - £90k per year.

| March/April 2020 14 Hospital Food + Service

Top Table

Founder of Love British Food, Alexia Robinson, tells Hospital Food + Service how hospitals can benefit from buying British, shares some hospital success stories and offers some advice for any caterers seeking to switch to more British produce on their menus and engage with the 2020 campaign.

16 Hospital Food + Service | March/April 2020 Top Table

Love British Food is an independent not-for-profit organisation that is funded by donations and sponsorship. It was set up in 2001 with the aim of encouraging retailers and caterers to source more British food, to showcase British on their menus, and communities to celebrate it. Since 2004, Love British Food has been working with the Hospital Caterers Association (HCA), championing the NHS’s role as one of British farming’s biggest customers. The aim has been to showcase hospitals that are exemplary in their British local sourcing and to encourage others to follow their lead by Alexia Robinson, speaking at our taking part in British Food Fortnight. 2019 Care Home and Hospital A special NHS - Love British Food logo has also been Catering Forum developed for use on hospital menus. Love British Food’s aim, very simply, is to make British food the on food for patients approximately 75% is spent on British. So, first supplier of choice in the NHS. The message is that if you want we want to ensure these hospitals continue this and do not a robust supply of quality produce in foodservice, then British is switch to cheaper imports. Plus, we want to see more hospitals the best route. Increasingly, people do want tasty, fresh, healthy, making the commitment to buy British.”

CASE STUDY “Love British Food’s aim, very simply, Nottingham City Hospital (Nottingham University Hospitals NHS Trust) serves three meals a day to 1,000 bed patients and 100 day is to make British food the first patients. It also has a 250-seater restaurant and five coffee shops. Love British Food has worked with the hospital since 2006, supplier of choice in the NHS” when the team there set themselves the challenge of sourcing locally for a month during British Food Fortnight while still fulfilling seasonal, local, regionally distinct foods with visible traceability menus that were agreed and printed months in advance. back to the producer - all distinctive qualities of British food. To find suppliers of meat, vegetables and dairy for the Hospital achievements under the umbrella of the Love British promotion they sourced lists of local suppliers from the HCA and Food campaign have been far-reaching. Feedback from those the Agriculture and Horticulture Development Board. They sent taking part has proved that sourcing British translates into sales each supplier a copy of the menu and an invitation to pitch for the increases in visitor restaurants, positive response from patients business. This initiative started the hospital on a journey to longer- and has often been cost-neutral or even saved costs if food was term relationships with British producers, including a local butcher sourced in season. so all meat is from the East Midlands, and the local dairy. The outcomes from this work included positive feedback MICHELIN-STARRED CHALLENGE all-round but particularly from patients, improved staff morale as In March 2018, Love British Food held the first ‘Food Service the chefs enjoyed the challenge and cost and waste reduction. Sector Summit on British Food’ with the HCA as one of the Sourcing milk locally has been a cost-neutral exercise. Savings major partners. Leading players from across the industry were have been made because milk is bought in litres and not pints (yet invited to a London restaurant that was challenged to serve a for the same price). There is less wastage as the reduced time from delicious British menu within the average per hospital patient ‘teat to table’ means that it has a better shelf-life. meal budget. Phil Howard, Michelin-starred Chef and owner of Since 2006 the hospital has continued to develop its menus, Elystan Street restaurant created a British seasonal menu to an sourcing locally as much as possible. The catering team has average price per head that some hospitals work to - £2.80. It excellent relationships with local farms and suppliers, with which made a powerful point. it works closely to ensure patients and visitors at the Trust’s two acute sites are served the freshest seasonal produce. BRITISH FOOD & DRINK FORTNIGHT In March 2018 the Memory Menu was launched, featuring The largest celebration of British food takes place every dishes for patients requested by the public of Nottingham. 65% of autumn, at the traditional time of celebrating the harvest and the food on the Memory Menu is local/British. is now going into its 19th year. The campaign spans farming “There is no cost implication of using British produce groups, community activity, hospitals, schools, care homes and year round,” says Chris Neale, Head of Catering. universities. It is embraced by the young and the old, private “Relationships with suppliers are key and we know where and public sector, and enjoys celebrity and Royal support. It is our ingredients are from.” celebrated in cities, towns and villages and is the largest group of stakeholders working jointly to promote British food. SUPPORTING BRITISH FOOD British Food & Drink Fortnight is commercially proven to It really is in your interest to buy British. Healthy eating, local deliver sales increases to those taking part. It is on the ‘Top 20 sourcing, sustainability, traceability, seasonality, high standards Public Sector Most Influential’ list for its work with hospitals, and food safety are all hot topics at the moment, which schools, care homes and universities for the second year running. patients and visitors expect hospitals to respond to. Buying Andy Jones, Chair of PSC100, endorses British Food & Drink British leads to a more robust supply chain. In these uncertain Fortnight, saying it is: “A key platform to showcase seasonal, local times, the shorter your supply chain and the closer you are ingredients in the NHS. We know already that many hospitals try to your suppliers the greater guarantee you will have of a to buy and serve British food. Of the £205m spent by the NHS reliable supply of quality produce.

March/April 2020 | Hospital Food + Service 17 Top Table

Buying British adds real value to the patient’s hospital experience, is proven to be affordable, and can even save costs or at least be cost neutral.

HOW TO GET INVOLVED If you want to buy British, the first step is to contact your existing suppliers to see whether the produce they currently supply you with is British. Don’t be put off by prices that initially may seem higher, because buying large volumes can make the whole process The Memory Menu at Nottingham City Hospital features affordable. Consider forming a partnership with other 65% local/British food public organisations to aggregate demand and make savings through bulk purchase. Make sure that the relevant internal structures are in place. Hospitals/Trusts that have worked with Love For example, when Nottingham City Hospital started to source British Food include: milk from the local dairy the relationship with the dairy itself • Nottingham City Hospital worked very well but ensuring that the milk was distributed to • Freeman Hospital, Newcastle upon Tyne the different hospital sites required some internal adjustments. • Royal Brompton Hospital, London If fragmented supply is a problem, encourage producers to • University Hospitals of Morecambe Bay NHS form a co-operative that better meets your needs. Foundation Trust Enhance existing menus or create a special British or • Sheffield Teaching Hospitals NHS Foundation Trust seasonal food promotion. We provide sample regional menus • East Lancashire Hospitals NHS Trust - go to www.lovebritishfood.co.uk for ideas. Don’t forget to • Taunton and Somerset NHS Foundation Trust clearly display the origin of food on your menu; celebrating • Birmingham Women’s and Children’s NHS provenance makes a big difference. Foundation Trust • Great Ormond Street Hospital Build relationships with suppliers, because trust is key. • Royal Cornwall Hospital Chat through any issues as you can usually seek an affordable compromise. And involve your catering team, suppliers and the wider community in discussions around requirements and ideas. If one item is not affordable, alternatives may be available. Buying British does not mean you are restricted to local. Why buy British? This is about choosing good food from across the country, • 65% of British consumers are now buying locally not just on your doorstep. produced food and 40% would like to buy more than they do now TIPS FOR SUCCESS • Consumers want value and these values are Make use of POS material - so, for instance, if you are increasingly: fresh, seasonal, local, traceable, participating in British Food & Drink Fortnight promote this by healthy, high animal welfare standards displaying the logo. If British produce is on your menu year-round, • Sustainability is more important than ever and use the Union Jack on menus and in restaurants. buying British enables caterers to promote local development and source responsibly British Food & Drink Fortnight is a great opportunity to • Gives caterers the opportunity to work directly celebrate British food and drink, so make the most of it by with suppliers and develop a wider knowledge and communicating special menus in advance, for example on understanding of supplier businesses and products employee intranets. Run a competition or prize draw to • British products are some of the best and safest in highlight the new menu. One previous promotion included the world. an ‘Around Britain in a Fortnight’ menu and gave patients a gamecard featuring ‘just for fun’ questions about British food that could be entered into a prize draw. Ensure the whole catering team knows about the new “In these uncertain times, the products and suppliers and encourage them to communicate shorter your supply chain and the this to patients while serving food. Include a ‘Chef’s Special’ on the menu to give you closer you are to your suppliers flexibility in your ordering process. Use phrases such as ‘seasonal veg’ on the menu that enable you to take a variety the greater guarantee you will of stock from different suppliers. And remember, good food is an essential part of the have of a reliable supply of patient’s recovery and hospital experience. Each meal is a quality produce” highlight in the patient’s day and served well it is a great way to put smiles on their faces.

British Food & Drink Fortnight 2020 takes place from September 19 to October 4. Love British Food is working with the Hospital Caterers Association and the Hospital Food Review Team to encourage hospitals to use the national food celebrations as an opportunity to trial new menus and suppliers. To take part, please email [email protected], go to www.lovebritishfood.co.uk and follow Love British Food on social media channels.

18 Hospital Food + Service | March/April 2020

Microwaves & light catering equipment OFFERING OPTIONS Hospital Food + Service considers depth of 700mm, the new hi-speed oven from Falcon is the ideal solution for small hospital kitchens. It’s capable how microwaves and light catering of holding a pizza with a diameter of 300mm, which can be equipment may be more widely cooked to perfection, from frozen, in as little as one and a half minutes. Meanwhile the high-speed oven can toast a utilised to improve the 24/7 gourmet sandwich in just 30 seconds, or cook chicken with availability of quality, hot food for potato wedges in only two and a half minutes. The Falcon oven has onboard ventless technology, so patients and staff. does not require an extraction hood. The TurboChef Sota is a rapid cook oven from Taylor The hospital food review, ordered last year following UK, which replaces the need for traditional contact grills the listeria outbreak, together with growing calls for and regular microwaves. “The Sota can heat and brown a hospitals to do more to offer healthy and nutritious food huge range of other products that can’t be done in the grill, and drink choices for staff working night shifts, is forcing such as tartlets and quiches, light meals like pasta bakes new thinking around how hospital catering services are and cauliflower cheese, or hot snacks like nachos, wedges structured and delivered. Whilst it may not be practical or chicken dippers. It can also heat and toast all of the to expect every hospital to find the space, money and regular hot sandwich grill items, such as ciabattas, croque staff for big new kitchens, with a focus on more ward monsieurs and bagels, making it essential for hospital kitchens and staff rest areas that are better-equipped to kitchens,” says Marketing Manager, David Rees. provide simple, flexible solutions, more could certainly It is also compact, measuring 406mm wide by 757mm be done. This is where microwaves and light catering deep and 635mm high. The internal catalytic convertors scrub equipment come into their own. the cooking smells and grease from the cook chamber, so it Shaune Hall, Product Development Chef at Falcon can be sited anywhere with no need for extra ventilation. Foodservice Equipment, advises choosing the right oven with the latest technology. “Look for equipment that is easy to operate, program and manage. It is important to bear in Close up of the icon-driven touch screen mind the time it takes to clean equipment. Where possible, technology on the Merrychef eikon e2s purchase equipment that is self-cleaning or where parts are easy to remove and clean. “Hospital caterers should take time to determine their exact needs, what equipment and models are available, and decide on those most suitable to meet the requirements of their kitchen.” Smaller high-speed ovens combining microwave and other cooking processes, are essential pieces of equipment in hospital and ward kitchens that are limited for space but where quality is essential. Any appliance needs to be energy efficient, versatile and easy to site. Shaune adds: “Measuring just 358mm wide by 743mm deep and 578mm high, and able to fit on counters with a

20 Hospital Food + Service | March/April 2020 Microwaves & light catering equipment

IN THE KITCHEN Microwave technology has progressed significantly in the past decade. It can offer chefs greater flexibility than ever before in the kitchen, combining different heating technologies within a single unit for even speedier cooking of a wide range of different foods with high quality results. For example, the Merrychef eikon® e2s from Welbilt and the new hi-speed oven from Falcon both combine three different heating technologies: tuned impingement, microwave and convection. The result is even faster cooking with no compromise over quality. Steve Hemsil, Sales Director - UK & Ireland, for Welbilt, describes the modern microwave oven as being “like having a tardis in the kitchen,” because it brings so many options to the caterer. “In many ways, the microwave oven as we would have known it, is no more,” he adds. “Over the past couple of years, high speed oven advancements have largely centred around challenging preconceptions of speed vs quality - a challenge that Merrychef has tackled head-on with an advanced portfolio of high-speed ovens, allowing caterers to achieve speedy, consistent results. “Not only will this reduce wait times for hospital visitors and staff, but it will also help to generate additional revenue where more orders can be taken and completed across the service period,” Steve says. “In addition to this, the Merrychef eikon e2s can be pre- TurboChef Sota programmed with bespoke menu options which allow staff to simply put a product into the oven, select the correct menu item and go. This then begins the correct cooking Sharp has been supplying microwave ovens and process for that product and allows staff to continue serving refining its microwave technology for over 50 years. without having to check on the food in the oven.” Supplied by R H Hall, the Sharp professional range The easyTouch® technology includes models to suit all on the e2s with an icon driven requirements. The heavy touch screen, means the unit “Microwave technology … can duty Sharp R-7500M features can be operated with ease by offer chefs greater flexibility patented inverter technology, any member of staff, who, using which differs from traditional the cooking profiles, are able to than ever before in the kitchen, microwaves by providing cook consistent products each constant rather than pulse and every time. A USB memory combining different heating power when cooking, stick can be used to transfer reheating or defrosting at up to 1,024 different cooking technologies within a single unit” reduced power levels for programmes to ensure menu more uniform results. consistency and to update an establishment’s menus - Optional technologies available on Sharp microwaves seasonal menu changes, include the MicroSave Cavity Protection System and the for example. iWave® System that replaces manual controls with a ‘fool- “The fact that proof’ barcode scanner. Perfect for self-serve operation, any member of iWave ensures every meal is delivered at its best. staff can re-create great tasting food SMART STUFF to a high-quality Newer generations of Taylor UK’s TurboChef ovens consistency in with touch screens will be Wi-Fi enabled and can be no time at all, connected to the Internet of Things. “This additional means that functionality will allow multi-site hospital operators to hospital eateries remotely monitor individual ovens for performance or can provide a good breakdown issues. Connectivity will provide managers

Merrychef eikon e2s food offering at any and menu development teams with the ability to update point in the day, even oven settings without disturbing the site operation. In when there are limited the future, most new technology will have some form of numbers of staff.” connectivity,” David Rees concludes.

March/April 2020 | Hospital Food + Service 21 Hot beverages & equipment Hot, hot,

hotThe growth of coffee shops on the UK high street has slowed down according to Allegra’s Project Café UK 2020, which is prompting operators to raise their game with higher quality, more diversification on menus and greater focus on customer retention. Sales, however, do remain positive, proving that consumer demand for quality and a variety of hot drinks is still strong.

22 Hospital Food + Service | March/April 2020 Hot beverages & equipment

Coffee is the most popular drink in the out of home tip for hospitals looking to increase their coffee sales sector. KENCO is helping all caterers to easily provide is to ensure they are using the best quality ingredients coffee shop favourites with the addition of two new available that will guarantee perfect results every time.” Instant Speciality coffee drinks. Containing just 1% fat, Barista Milk is suitable for use The release of 1kg Instant Flat White and 1.2kg Instant Iced in all barista style coffee machines and can be stored Latte tins complement the popular 750g range introduced last ambient until opened. August; Instant Latte and Instant Cappuccino and mean that HOT CHOCOLATE SALES SOAR operators can now provide the full selection of the top five coffee According to Zareen Deboo, Foodservice Channel Operations shop favourites with just a flick of a switch on the kettle or urn. Manager, Ferrero UK & Ireland, a staggering 210 million hot According to Allegra, Latte remains the number one menu chocolate drinks are served out-of-home2. “Consumers cannot choice accounting for 53.7% of the market, followed closely by get enough of the cocoa based drink and it has seen the Cappuccino at 29.3% and Americano at 24.1%. However, the greatest growth of all hot drinks over the last year.” Flat White is the fastest growing beverage in coffee shops and Ferrero UK & Ireland offers three top tips to help cafés in the UK at 49%, with cold brew also growing significantly hospitals to boost their hot beverage sales: by 34%. Recognising that 91% of healthcare environments • Brand Benefits: already have access to a kettle1, the KENCO ‘coffee shop The confectionery brand trend is big and is spilling into hot favourites’ catering range will make it possible for caterers to chocolate drinks too. By using brands on menus, caterers introduce and emulate full can instantly boost appeal coffee indulgence in out-of- and sales. home environments at venues • Margin Makers: with more limited capacity. “Latte remains the number one Thanks to their reassurance, Martyn Bell, Category brands demand a higher Marketing Manager at menu choice accounting for 53.7% price point. So too will hot Jacobs Douwe Egberts says: chocolate powders that have “KENCO Speciality 1kg Flat of the market, followed closely the bonus of not needing White and 1.2kg Iced Latte to add milk. With a better tins mean caterers can quickly by Cappuccino at 29.3% and margin than coffee, product and conveniently serve coffee Americano at 24.1%” innovations mean caterers can consumers their ‘coffee shop offer creamy hot chocolates favourite’ drink styles and share without the hassle or costs in the great taste of high street attached to frothing milk. trends with simplicity and ease. Perfect for cost sector caterers, • Repeat Business: providing the full range of coffee shop favourites is a great way A consistent and quality offering is the secret to repeat for healthcare and workplace staff, patients, colleagues and business - barista standard hot chocolate is a must. Using visitors to connect and promote a better social environment - a hot chocolate designed for catering outlets takes the without the need for expensive training and equipment! pressure off by doing the hard work. Look for ease of “With a century of coffee expertise, our focus on dispensing and products that give a consistent result no speciality coffee and investment in bringing new matter the experience of the team. experiences to the instant category positions us perfectly Ferrero Foodservice has launched Thorntons Luxury Hot to meet the growing demand for high quality beverages Chocolate Powder to help raise the standard for powdered that can be enjoyed in catering environments.” hot chocolate out-of-home, providing a golden opportunity for caterers to boost their hot chocolate sales. GETTING THE MILK RIGHT Made using Thorntons chocolate recipe and already For operators that are serving coffee made on a barista containing milk powder, caterers simply need to add water to style machine, Lakeland Dairies has developed Barista instantly create a luxurious hot chocolate. The range includes a Milk to help deliver the ultimate, 1.6kg catering pouch, 21g single serve sachet and a 12oz cup. long-lasting frothy coffee. It can Premium chocolate producer Barry Callebaut, through be foamed and re-foamed and is its brands Callebaut and Van Houten, has also created enhanced to ensure a consistent a range of fine chocolate beverage products to offer foam texture is guaranteed operators the perfect solution for indulgent hot drink every time. menus. “Operators can choose from milk, white, dark Paul Chmielewski, Head of and even gold caramel chocolate to suit all preferences Marketing & International, and serve something extra special. Callebaut is loved by Lakeland Dairies, explains pastry chefs for its fine Belgian chocolate and renowned why this is important. for its full flavour, offering chocolate callets that can simply “Today’s consumer is a be melted into hot milk for a delicious, quality chocolate coffee expert with a high drink. Non-dairy alternatives, such as oat milk, work level of expectation when beautifully with the range,” says Anna Sentence, Gourmet it comes to their coffee Marketing Manager, Callebaut UK and Ireland. experience - wherever The beverage collection also includes a variety of formats they’re buying it. Our one to meet operators’ equipment provision and specific

March/April 2020 | Hospital Food + Service 23 Hot beverages & equipment

requirements, including ground chocolate, cocoa mass, to sit with residents or patients while they too have a catering sized and single serve packs of Callebaut’s signature beverage. Helping to encourage one another to have a break callets, single origin powders and three component powder. whilst enjoying a freshly brewed cuppa and conversation.”

TEA PREMIUMISATION MACHINE TECHNOLOGY Tea is still the UK’s most popular hot drink and the growing Choosing the right machine for the café, coffee shop or speciality tea market is a great opportunity for operators to restaurant makes it easier to serve quality hot beverages on drive profitability by introducing a range of premium whole leaf all occasions. For instance, automatic and semi-automatic teas, innovative blends and healthy options into their menu. machines enable hospital operators who don’t have Whilst traditional favourites - English Breakfast and Earl the capacity to employ expert baristas, to still produce Grey - are still the best sellers, they are being challenged by consistently high quality results. David Rees, Marketing this ‘new wave’ of speciality and premium teas. Manager of Taylor UK, suggests La Cimbali’s S20-TS4, which “Dragonwell Green tea and Egyptian Mint often outsell has a Turbosteam 4 milk wand to steam milk perfectly in Earl Grey and come close to English Breakfast volumes, any quantity, bringing a touch of showmanship and style to whilst other flavours such as Persian Pomegranate, drink-making, without the training. Chai and Citrus Chamomile often make up a significant In addition, some of the most efficient beverage machines percentage of sales. This can give operators the are fitted with two stainless steel boilers. One will generate confidence to extend menu options and shout loud about steam and hot water, while the second is dedicated to the their menu and options available,” claims Allan Pirret, preparation of coffee-based beverages. This helps speed up Sales Director of Novus Tea. production during busy periods, “Within the new wave of making it possible to serve up speciality teas, healthy infusions “A consistent and quality offering is to 300 drinks in a day using are one of the fastest growing models such as the La Cimbali sectors, particularly among the secret to repeat business - barista S30-CS11. younger consumers. They’re Self- service machines can looking for innovative blends standard hot chocolate is a must” also speed up throughput and that not only taste great, but also reduce costs by not needing to have clearly defined functional benefits; these options are right have coffee stations staffed. “This is possible as technology on-trend at the moment.” becomes more advanced, with touchscreens giving customers This interest in and demand for healthy and innovative teas and operators alike the ability to access a visual guide of is also being driven by the move away from drinking alcohol the drinks that are available. This interface can often be among young people and a backlash against sugary soft drinks. customised and offers a more reliable method of monitoring To make the most from any move to introduce and controlling an appliance. Integrated Wi-Fi systems make premiumisation or innovation to the tea menu, Allan advises it possible to update recipes and software and to monitor the it is essential to train staff, ensure the menu explains the device remotely, minimising operation downtime. flavours and/or functional benefits of the teas or infusions “Hospital caterers need to look for a quality product in and think about how to present and promote the range. terms of both the appliance and the beverages that it is Tetley has also identified health and wellness as the able to produce. Beverage menus are ever expanding and most prominent trend impacting on the tea sector as as a result, both machines and businesses need to be able consumers try to live a healthier lifestyle. Tetley recently to cater to the rise in demand for a diverse range of hot launched its fresh and fruity new Super Tea Envelope drinks,” David concludes. Range. Bursting with flavour and designed to improve hydration, the teas also provide essential vitamins. 1 Datling out of home monitor 23/05/2019 Varieties available include Super Fruits Boost, (blueberry 2 NPD Crest Dec ’17, **Ferrero / Sapio August 2018 and raspberry), Super Green Tea Boost, (a smooth green tea blend with a mouth-watering burst of strawberry and raspberry) and Super Green Tea Immune, (a soothing green tea blend with mango and pineapple). These formulations allow caterers to extend their hot beverage offering while ensuring that everyone is receiving added nutritional benefits, and staying hydrated. “Hot and cold beverages are key within care environments and without good hydration practices patient’s health can quickly decline. Offering a variety of drinks maximises the opportunities for patients to remain hydrated enabling them to maintain optimum hydration levels for mental and physical wellbeing,” says Michelle Jee, Tetley Senior Brand Manager - Out of Home. “It is also important that staff have access to a range of hot beverages to ensure they are remaining hydrated during long shifts which can be exhausting. Or even have the opportunity

24 Hospital Food + Service | March/April 2020

Hot Cookery Competition

Fisherman’s pie wins gold for Musgrove Park duo On Thursday, March 5, six teams of hospital chefs competed in the prestigious 2020 Hospital Caterers Association’s (HCA) Hot Cookery Competition, within Salon Culinaire at the UK’s HRC exhibition (formerly Hotelympia) at ExCeL. Hospital Food + Service reports from the event.

At this competition the teams, each comprising two topped with potato, served with vine tomatoes and chefs who work in healthcare or on NHS premises, purple sprouting broccoli followed by citron syllabub are challenged to devise, prepare and present a two- accompanied by a fruit berry compote. course meal (main and dessert), with appropriate Amanda and Lorraine explained how they chose their accompaniments for four covers within one hour. menu. “Deciding on a suitable menu for the Salon is Further criteria apply: the food cost must not exceed extremely challenging. We wanted to test ourselves, but also £2.60 per head and dishes must include specified feel comfortable with the choices that we made. After much ingredients. For the 2020 competition the main course had debate and practice we decided on our fish pie. Deciding on to include sustainable fish with a strong British influence the cold dessert took even more time, but fortifying foods and the dessert had to be a classic fruit-based pudding has become so important for our patients, so the blend of containing less than 10g of added sugar per portion. whipped cream and mascarpone cream cheese is a winner.” The Musgrove Park team of Lorraine Shopland and The blue crockery was an opportunity to show the Amanda Hall were awarded Gold and Best-in-Class. “We are main course at its best, with the vibrant colours of the vine still in shock,” the pair told us. “We are privileged to be given tomatoes, the purple sprouting broccoli alongside the the time to compete and also enjoy spending the time with quality of the fish pie emphasising that food is part of the other chefs in the NHS who face the same pressures as us.” recovery process for patients. Their dishes were fisherman’s pie comprising sea Nevertheless, Amanda and Lorraine were very nervous. bass, salmon and haddock in a creamy butter sauce “As a team we felt underprepared,” they explained.

26 Hospital Food + Service | March/April 2020 Hot Cookery Competition

“However, the judges were so supportive and pushed Citron syllabub accompanied by a fruit berry compote. us to prove that we have the capability to produce great Gold Award and Best-in-Class food. We also had an extra focus on hygiene skills; recent media around hygiene can be damaging, but we know Midlands Partnership Foundation Trust that as caterers we must produce food with the highest Karen Shrehorn and Joanne Wharton standards of hygiene.” • Herb crusted fish on a bed of spinach served with basmati A new award for Hygiene was given at the competition and wild rice, green beans and tomato sauce; Apple crumble this year. It was said to be a close decision, but this award served with dairy-free vanilla ice cream. was also given to Amanda and Lorraine. Silver Award

THE JUDGE’S DECISION The London Clinic Prue Leith OBE, celebrity chef, restaurateur and adviser Paul O’Brien and Emmanuel Olubiyi to the hospital food review, was one of the judges. She took (Deaf student supported by teacher, Jon Hardy Bachan) time during the competition to speak to all competitors • Scottish salmon “Pot au Feu” style, Kentish spring and provided feedback at the awards ceremony on behalf vegetables; Vegan avocado, banana and cacao chilled fondue. of all judges. For Amanda and Lorraine, this demonstrates Silver Award that Prue has respect for all the competitors as chefs. They welcomed her words during the awards process as Royal Freeman, Newcastle “incredibly warming and deeply appreciated,” Mark Seales and Jamie Bolam Prue described the fisherman’s pie as “terrific,” adding • Pan-fried cod and haddock fish cake with parmentier that it was comfort food that looked good as well, whilst the potatoes and lentil casserole; Classic Eve’s pudding and syllabub was “delicious and indulgent.” She went on to say stem ginger tart, served with vanilla sauce or ice cream. that she would love to have the recipe and would circulate Bronze Award it to every hospital in the country. “We would be delighted to share the recipes with Prue as well as adding to an NHS West Suffolk Hospital database of menus for all to use,” Amanda and Lorraine James Sumpter and Luke Nobbs confirm. The pair have already cooked the dishes again for • Pan-fried fillet of bass with sautéed rosemary potatoes, roast their own Board and Governors. carrots and baby purple beetroot, kale crisps and lemon butter Lead Judge, Harry Lomax concluded that this was one of sauce; Spiced rhubarb crumble and orange scented custard. the best competitions that he has ever judged. Bronze Award

TEAMS, DISHES & AWARDS Aberdeen Royal Infirmary NHS Grampian Musgrove Park Hospital Chris McGuile and Robert Salomia Lorraine Shopland and Amanda Hall • Hake fillet with fondant potato, spinach and roasted red • Fisherman’s Pie with sea bass, salmon and haddock in a pepper sauce; Sticky date and apple cake with honey and creamy butter sauce topped with potato, served with vine cinnamon whipped cream. tomatoes and purple sprouting broccoli (pictured above); Bronze Award

March/April 2020 | Hospital Food + Service 27 Palate Pleasers

LEAFY GREEN COULD WATERCRESS HELP BOOST PATIENT NUTRITION?

When did you last see watercress on a hospital menu? It's probably safe to say that most people are more used to seeing watercress as a garnish or as part of a multi-leaf salad, but it could be the surprising ingredient that provides a simple solution for hospital caterers to boost patient nutrition through an easy to prepare and serve soup, supplied in a truly innovative format. Hospital Food + Service finds out more.

This initiative is being led by The Watercress In 2017 a British Nutrition Foundation Study1 stated Company, which, with farms in Hampshire and Dorset, the claims that can be attributed to watercress. It is high is the UK’s largest supplier of watercress, growing 1.2 in Vitamin C - contributing to the normal function of the million kilos every year. immune system, iron absorption and reducing tiredness and fatigue - and Vitamin K - contributing to normal blood SO WHAT IS SO SPECIAL ABOUT WATERCRESS? clotting and maintenance of bones. It is also a source of You might not know, but watercress has long been associated calcium, iron, folate and Vitamin B6; a natural source of fibre; with hospitals; Hippocrates is said to have built his first and it is naturally high in protein as well as vital anti-oxidants hospital near flowing spring water to ensure a good supply of - Glucosinolates and Flavonoids. These protect against cell watercress for patients, while medieval monks who tended the damage - the precursor to chronic disease and ageing - and sick, similarly built their monasteries near clear water sources. are associated with diabetes, cancer and cardiovascular Containing over 50 essential vitamins and minerals, disease prevention. One of these bio actives, Phenethyl watercress tops several nutritional scales. It scores isothiocyanate (PEITC), which gives watercress its distinctive full marks (100/100) on ‘The powerhouse fruits and peppery taste, is being shown through current research to be vegetables list’ created by The Center for Disease associated with improved outcomes in some types of cancers. Control and Prevention and a full 1000/1000 on the Watercress makes a positive contribution to physical health Aggregate Nutrient Index (ANDI) Scale. for all - whatever age. It also has benefits for mental health.

28 Hospital Food + Service | March/April 2020 Palate Pleasers

Recent research published in the Journal of World Psychiatry will potentially save money, and best of all the patients featured an Antidepressant Food Scale2 with a list of foods benefit from a nutrient dense, tasty soup that is easy to eat that “are the most-dense sources of nutrients demonstrated and will aid their recovery,” says Tom. by scientific literature to play a role in the prevention and Throughout this process The Watercress Company has also recovery from depressive disorders.” Scientists are urging consulted with and secured the support of experienced industry that going forward researchers should actively consider these professionals, including Andy Jones, Co-lead for Nutrition and ‘antidepressant foods’ in the design of future intervention Hydration Week who comments: “We have to find food for studies and clinicians should consider them as dietary options patients who require energy dense diets which means they may to support prevention and recovery from depression disorders. not be able to manage three meals a day, or three courses. The foods were judged on their percentage daily value of 12 Dishes that offer energy dense nutrition but in small portions Antidepressant Nutrients: folate, iron, omega-3 fatty acids (EPA, are ideal and using watercress is allowing us to do this. It means DHA), magnesium, potassium, selenium, thiamine, Vitamin A, the patients’ wellbeing will benefit, the environment benefits Vitamin B6, Vitamin B12, Vitamin C and Zinc. Watercress easily and we are enhancing the whole experience, while ensuring we topped the list of both animal and plant sources scoring a huge focus on ‘Eating for good Health’.” 127% in the Antidepressant Food Score. Ultimately, The Watercress Company hopes to develop a range of nutrient dense soups using different ingredients WATERCRESS AND THE NHS but all featuring watercress, to provide varied, healthy Tom Amery, Managing Director of The Watercress Company options for patients. told Hospital Food + Service that he has been involved with The next stage for this innovative product is to scale-up the healthcare sector, promoting the nutritional benefits of the production of the frozen block so the soup can be made watercress for many years, initially consumer-focused, but widely available to the NHS. increasingly talking to nutritionists and dietitians. Since 2012 The Watercress Company has worked with Dorset 1 Nutrient Reference Values (NRV) have replaced County Hospital donating free watercress and in 2016 it added Recommended Daily Allowance (RDA): ‘A source of’ is smoothie pots for the Fortuneswell Ward (Oncology). These based on 15% of NRV and ‘High in’ is 30% of NRV are packed with nutrients and easy for any patient to consume. Just this year, it has installed a watercress grab-a-bag fridge for 2 https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6147775/ anyone passing through Damers Restaurant to pick up a free bag, together with a range of information aimed at providing awareness as to how watercress can support health. The soup project evolved through feedback with patients and the idea to find a way to incorporate watercress more widely on the patient menu. Tom’s original idea was to include watercress in salads, but the hospital’s dietitian didn’t feel that would be very appealing to patients, so he turned his attention to soup instead and came up with a truly innovative concept to make it easy and cost effective for hospitals to serve a nutritionally-dense soup with minimal avoidable waste and no hassle to prepare: a frozen block. Tom explains: “We have developed a recipe for a nutrient-dense watercress soup with high energy and protein levels that is rich in vitamins and minerals - literally what the doctor ordered! It is easy to consume, tasty and, most importantly, it can be made within the existing financial constraints of the current daily meal budget provided to hospital catering teams.” The watercress used in the soup in trials at Dorset County Hospital has come from UK grown winter crop which is not currently sold as the leaf is larger and the stems are thicker, but it is perfect for being whizzed into a soup. Using this crop for a healthy, nutritious soup could potentially stop as much as 90,000kg of watercress going to waste. Freezing the soup into blocks which contain all the ingredients to which hot water simply needs to be added before blending, dramatically simplifies preparation for catering teams and ensures a consistent product is available all year round. As there is a growing understanding that ‘raw and pure’ is best - that is, meeting the nutritional needs of patients through food first, rather than supplements, this initiative l-r: Registered Nutritionist, Lucy Williamson, The Watercress does more than tick a lot of boxes. “The hospital is able to Company’s James Harper, Ollie Bedford and Tom Amery serve nutritious, real food rather than supplements, which

March/April 2020 | Hospital Food + Service 29 Discovery Den Let’s talk about FOOD New focus has been placed on food as medicine with the formal launch of a Culinary Medicine programme in the UK that will teach medical students about food as part of their formal training. Hospital Food + Service was at the launch event and has this report.

30 Hospital Food + Service | March/April 2020 Discovery Den

Two years to the day since Westminster Kingsway THE STORY SO FAR College ran its first culinary medicine course with Dr “What we put on our plates is one of the most important Rupy Aujla, the UK’s first Centre for Culinary Medicine medical interventions anyone can make,” Rupy Aujla told has opened at the college in a purpose-built training delegates at the launch event. He first became familiar kitchen. This initiative will see professional medical with the concept of Culinary Medicine in the USA, where students and professional culinary students working and it is more widely accepted and practiced than it is here. learning side-by-side. He brought some information back and started working Speaking at the opening event, which was attended collaboratively with other specialties - dietitians, registered by some luminaries of the culinary world, including Albert nutritionists and professional chefs - to make things Roux Senior and Prue Leith, Gary Hunter, Vice Principal of happen. “I hope to see Culinary Medicine being the the college, described this standard across all medical initiative as a “no brainer.” schools, one that appreciates For the first time, food “The Culinary Medicine programme the specialties across and nutrition is on the radar different disciplines, where for medical students and will give medical staff the we’re able to give effective some would argue that this confidence to start having simple dietary advice is long overdue. and know when to refer conversations with patients about patients to other specialties. WHY IS THIS NECESSARY? Hopefully we can create a Although food choices have diet and how it may be affecting much healthier, proactive overtaken smoking as the population,” he said. leading preventable risk their health” Elaine Macaninch is Lead factor for chronic diseases Dietitian for the programme. in the UK, within healthcare it is rare that nutrition is Within the NHS her role is working with women who have discussed by doctors and nurses in initial consultations diabetes in pregnancy. As a dietitian she talks about with a patient. In fact, despite the plethora of evidence food all the time … but most patients don’t have direct about the role of healthy foods in reducing the risk of access to a dietitian. It’s a major opportunity that is being type 2 diabetes, cardiovascular disease, stroke, mental missed. “As health professionals we have an enormous health and cancer, medical students report receiving as influence on the health of our nation, but research is little as two hours of nutrition training. telling us there are hardly any conversations happening Culinary Medicine offers a unique platform, combining about food within everyday practice.” the training of health professionals, doctors, nurses, dentists and nutritionists, with culinary students and hospitality professionals. Together, these groups learn to understand the basics of nutrition science and how to apply this learning to create healthy meals that can be adapted to different cultures, medical problems and financial circumstances. In 2018, speaking at the National Leadership & Development Forum of the Hospital Caterers Association (HCA), Dr Rupy Aujla revealed his determination to gain greater recognition of and focus on the importance of food as medicine by teaching doctors as part of their medical training. Nutrition, he said, intersects with every medical specialty - not just the obvious ones, like diabetes and obesity - but everything from mental health to auto immune Dr Abhinav Bhansali & Dr Rupy Aujla system problems, they all relate to food. The truth of this was evidenced at a recent Oxford Branch meeting of the HCA where two speakers shared their own experiences - as a volunteer/helper and as a patient - of the impact of diet on managing two conditions - COPD (chronic obstructive pulmonary disease) and gout. In both cases, a general lack of understanding of the impact of diet on the condition among doctors and a difficulty of accessing proper, accurate dietary advice within the healthcare system - for instance, from a qualified nutritionist - mean the opportunity to treat the patient through food is often overlooked. The Culinary Medicine programme will give medical staff the confidence to start having conversations with patients about diet and how it may be affecting their health. It will provide essential knowledge, leading to the ability to prescribe Prue Leith food/diet as part of the patient’s treatment, rather than drugs.

March/April 2020 | Hospital Food + Service 31 Discovery Den

Elaine explained that the programme aims to introduce techniques for medical students to invite interaction with nutrition in a way that healthcare professionals can translate patients about their diet. “If this results in a positive change for to their patients, giving them the confidence to talk to one in ten patients, I think that’s an amazing result,” she said. patients about food in a way that is sensitive to their culture, An interesting side benefit of the programme is that their background and their medical needs. It also harnesses it is encouraging students to think about their own diet. the influence that hospitality students will have over the diets Some of them have never cooked and through Culinary of their customers - as one in five meals are now eaten out of Medicine they are starting to think about the impact of home there is enormous opportunity to influence health and food on their own health and wellbeing. Students have what people eat. It’s a partnership between hospitality and also commented that it is inspiring to see the different healthcare working together to improve human health. recipes and how easy it is to eat healthily. The third Director of the programme is trainee GP, Dr Abhinav Bhansali, who described Culinary Medicine UK as a social enterprise. “We have an ambition to help people make smarter food choices. The first step is to train the doctors of today and tomorrow to deliver better nutritional care.” Dr Rupy Aujla The ability to leverage a multi-disciplinary team - dietitians, doctors, colleges and chefs - makes this initiative unique. It facilitates the delivery of an evidence- based package to heighten the importance of food in the management of conditions, alongside interventions and allow healthcare professionals to start having those conversations with patients about food.

HOW IT WORKS Dr Sophie Park, a GP and Director of Medical Education (Primary Care and Community) at UCL Medical School outlined how the Culinary Medicine programme is equipping students with knowledge and confidence, as well as some simple Discovery Den

Elaine Macaninch

THREE AIMS OF THE CULINARY MEDICINE PROGRAMME

• To support current and future healthcare professionals to deliver evidence-based nutritional care

• To leverage the expertise of a multi- disciplinary team within teaching kitchens

• To make food everyone’s business by respecting cultural and societal nuances.

At Westminster Kingsway College learning takes place in the purpose-built kitchen in groups of 20. The day in the kitchen is based around patient cases with discussion sessions and practice-based learning. The aim is to give students hands-on learning about food alongside the confidence to talk to patients about diet. Feedback from students confirms that the practical nature of this programme makes it easier to understand the difficulties that patients might face and how to adapt recipes for different conditions - for example, blending rather than chopping for patients with arthritis. Celebrity Chef and restaurateur, Prue Leith OBE who has been advising the ‘root and branch’ review of hospital food, described Culinary Medicine as “a really good idea.” Prue said it stands to reason that doctors should prescribe food as medicine and stressed that hospitals should move food up their list of priorities. Welcoming the Culinary Medicine programme she said: “Basically the idea is to enthuse medics about food, to teach them to cook if necessary, to inform them about what ingredients and nutrients can help with what medical treatments. And generally to get the profession to consider good food as part of the solution, because a bad diet is certainly part of the problem.” The Centre for Culinary Medicine UK has so far trained around 400 students and is soon to be accredited by the Royal College of GPs. The desire is to see Culinary Medicine being offered as standard across all medical schools in the UK.

March/April 2020 | Hospital Food + Service 33 Preview

The 2020 Leadership & Development Forum of the Hospital Caterers Association (HCA) will be held at the ACC in Liverpool on April 2 and 3. The programme promises to be “relevant, challenging and thought-provoking.” Hospital Food + Service takes a look at what to expect.

As is traditional for the HCA Forum, the event will review being undertaken, for which Craig will be joined by be formally opened by the Lord Mayor of Liverpool, Vice Presidents Alison McCree and Mark Hayman who have Councillor Anna Rothery. been leading this piece of work. The presentation will focus on Chris Lay returns as the Forum Facilitator. Chris needs future-proofing the Association. no introduction to the world of hospital catering. A long- Packaging is high profile at the moment with the focus on standing member of the HCA Wessex Branch, Chris was reducing waste, but expect this Forum session on ‘The Future awarded the Association’s Wilma Wilkie Outstanding Service Packaging’ to be less about waste and more about functionality Award in 2017 in recognition and ease of use. Dr Alaster of a career in the NHS that “Expect this Forum session on Yoxall is a packaging expert spanned four decades. at Sheffield Hallam University HCA President, the Rt Hon ‘The Future Packaging’ to be less who has been described by Lord Hunt of Kings Heath Radio 4’s Today programme as a will deliver the Forum’s first about waste and more about “thought-leader in packaging.” Keynote address before a He has been involved with the session on Food Safety, led by functionality and ease of use” development of European and Professor David Foskett, a well- International Standards around known educator in the hospitality sector and Rachel Edwards the design and ergonomics of packaging with particular regard from Westminster Kingsway College, with Sandra Higgins, for the needs and capabilities of an ageing population. Catering Services Manager at Aintree University Hospital NHS A motivational session on Leadership for the Future Foundation Trust. delivered by Drew Povey, a former head teacher who featured After lunch on day one the programme turns to the on Channel 4’s Educating Manchester programme - concludes business of the Association, with an update from National the programme for day one. Drew is described as “an influential Chair, Craig Smith on the vision of HCA and the Governance leadership authority with a unique multi-sector viewpoint on

34 Hospital Food + Service | March/April 2020 Forum review

Although the exhibition and main Forum programme don’t open until April 2, delegates arriving on the afternoon of April 1 will be invited to join the Meet the Buyer sessions, which return again after a successful debut last year. These sessions will run between 4pm and 6pm during which time participating delegates will have scheduled meetings with a maximum of six key suppliers to the hospital catering sector.

creating innovative and sustainable change.” In the last decade he has worked with many businesses and organisations, large and small, including the police, elite level sport and the NHS. The Hospital Food Review is the focus for the start of Day Two, with Project Lead and former HCA National Chair Phil Shelley providing an update on the ‘root and branch’ review that was commissioned by Health Secretary Matt Hancock following last year’s listeria outbreak. The general election and purdah interrupted the progress of this important review and ALISON MCCREE CHRIS LAY at the time of going to press with this issue of Hospital Food + Service its release was imminent. It is therefore hoped that delegates will hear about how the review was conducted, its findings, conclusions and possible recommendations. Food Poverty and the role of the NHS will be addressed by Glynne Roberts, Programme Director for Well North Wales. The programme works with people in deprived areas of North Wales helping them to learn new skills, expand their knowledge and access local support and services. A before and after study provides the basis for a specialist session from Sue Brierley-Hobson Head of Service and CRAIG SMITH Professional Lead for Dietetics at Betsi Cadwaladr University ANGELA RIPPON Health Board on the safety and efficiency of volume-based feeding for critically ill, mechanically ventilated patients. In the afternoon the programme turns to topical issues of sustainability in the food chain, alternative proteins and allergens. Matthew Shribman, a scientist and environmentalist from Cambridge University will examine the issue of sustainability and award-winning chef Andy Holcroft, a co-founder of Bug Farm Foods will turn his attention to insects as an ingredient. Established in 2017, Bug Farm Foods is a food manufacturing, wholesale and retail CAROLINE BENJAMIN MARK HAYMAN business that focuses on food made with insect ingredients,

March/April 2020 | Hospital Food + Service 35 Preview “The Hospital Food Review is the focus for the start of Day Two, with Project Lead and former HCA National Chair Phil Shelley providing an update”

expertly designed for electrical efficiency and space-saving benefits as well as easy cleaning and operation. MKN will also show the latest version of the FlexiChef, showcasing its many functions and flexibility. FlexiChef 2.0 optimises time, space, efficiency, quality, cost-effectiveness and ANGLIA CROWN’S CHICKEN IN CHIPOTLE SAUCE motivation for chefs in professional kitchens. Moffat will focus on its multi-functional Vgen including its now famous Cricket Cookies as featured on the foodservice trolley. It is compatible with cook-serve, BBC. Caroline Benjamin, founder of Food Allergy Aware will cook-chill and cook-freeze systems and available in a provide an update on allergens. variety of configurations. Stand-out features include The programme concludes with an interview with Angela a multi-zone oven that can hold different foods and Rippon MBE on caring for those living with dementia. Angela’s different temperatures in one cabinet. mother had dementia and the TV presenter has investigated Alzheimer’s disease in a series for the BBC, including how to halt the ageing process and keep your body and brain active.

EXHIBITOR NEWS Brand new at the HCA Forum from chilled and frozen meal manufacturer, Anglia Crown, will be 11 new products, including innovative wholegrain carbohydrate dishes. Visit the stand to taste the new products, and/or join Anglia Crown on Friday, April 3 at 10am for a free cooked breakfast. Falcon Foodservice Equipment will unveil details of a new range of products designed specifically for the hospital and health sector. The company will also show its new Falcon Xpress ovens. Falcon Xpress are compact, high-speed ovens that MOFFAT’S VGEN FOODSERVICE TROLLEY are suitable for hospital cafes and ward kitchens. They are counter-top units that combine powerful microwave Individual heated zones can be switched off if not required, to save energy. The refrigeration units “The programme turns to topical combine finless condenser technology, the latest high- performance insulation and eco-friendly, thermally- issues of sustainability in the efficient R290 refrigerant. Winterhalter will adopt the Forum’s theme ‘Embrace the food chain, alternative proteins Future’ on its stand, opting for an eye-catching display to showcase its latest solutions for hospital catering. and allergens” The stand will feature interactive screens to inform visitors about Winterhalter’s hospital catering range. This technology with other cooking methods - such as infrared extends from compact undercounter UC models featuring or convection - depending on the model, available in a thermal disinfection to kill off bacteria and viruses, to the choice of sizes. This flexibility means Falcon is giving hospital MT multi-tank conveyor system range, with models capable caterers a choice of high-speed ovens that can be specified of washing up to 6,600 plates per hour. to suit a variety of applications and menu requirements. There will also be the chance to find out about the MKN will offer tutorials and will display some of its latest PT 500 passthrough warewasher, an energy-, water- and equipment. It will unveil the new state-of-the-art SpaceCombi, chemical-saving machine specifically developed for the public sector. Essentially a stripped down version of its FALCON XPRESS HIGH SPEED OVENS established hood machines, it combines Winterhalter’s advanced technologies and wash results with a budget- friendly list price. The extensive exhibition will showcase more products, equipment and services and is an excellent complement to the programme of presentations, making the HCA Forum a truly informative and worthwhile event for any hospital caterer.

36 Hospital Food + Service | March/April 2020

Ovens IN THE OVEN Flexibility and versatility in equipment design are key features for hospital caterers under pressure to do more to ensure patients, visitors and staff are offered healthy, nutritious and fresh food. Hospital Food + Service considers what more caterers could expect from their ovens - both within the professional kitchen and on sites with only limited kitchen facilities.

The new EVEREO® from UNOX allows hospital caterers Rieber’s Varithek cooking options - griddle, boiling hob, to deliver high quality meals even where there is no induction wok - can also be combined to create a mini- professional kitchen. Acting as a ‘hot refrigerator’, EVEREO kitchen, ideal for functions, events, satellite or front of house uses patented technology to maintain food safely at the catering. The oven is compact, easy to manoeuvre and will temperature at which it is served and eaten, and above the fit through all but the narrowest of doorways, especially danger zone for bacterial growth. This means caterers can important in some of our older hospitals. produce quality dishes with no waiting time, even where The Vgen foodservice trolley from Moffat has the ability to kitchen space is limited, by cooking dishes in one kitchen switch from chilling food to regenerating it at the touch of the before preserving and serving from another location. screen, lessening the workload and saving space and time for Food can be cooked and held without the traditional, hospital kitchen staff. Its versatility makes it possible to rapidly chill, energy-intensive process of blast chilling, cold storage and refrigerate, regenerate and hot hold either plated or bulk cooked regeneration, which not only saves energy, but also removes hot or cold food, all in one automatically controlled environment. the guesswork to help reduce food waste. The Vgen can offer ambient and chilled storage alongside Mobile ovens and counter-top ovens working from standard an oven, meaning that the food items needed for complex 13-amp sockets increase the range of food options at ward level, and varied patient meal service can be accommodated safely or in areas far away from the main kitchen. and efficiently. Rieber’s Hybrid Kitchen 200 mobile oven offers consistent quality based on state-of-the-art technology for sites that have restricted space, but want unrestricted culinary options. It can hold plated meals or GN containers and is easy to wheel to its destination. Heating elements fitted in the door provide a maximum temperature of 200oC making it suitable for regenerating, simmering, baking, core temperature simmering using probe, steaming and simultaneous cooking of different meals. The cooking compartment can be separated into two zones and it can also be used for simultaneous hot and cold holding. Hybrid Kitchen 200 can be configured with different options on top, including roll top servery, or an insulated food transport box, or Rieber’s Navioven, making it suitable for functions, meal delivery or for use within hospital ward kitchens. The Navioven needs no ventilation and is ideal for baking, roasting and steaming in small kitchens with limited ventilation. Mounted over the Hybrid Kitchen it creates a powerful oven combination

that can cook and hold food hot or cold ready for service. Professional Electrolux SkyLine Cook&Chill from

38 Hospital Food + Service | March/April 2020 Ovens

BGL Rieber’s Hybrid Kitchen

kitchen footprint by at least 30%. Staff may feel intimidated when faced with such a piece of equipment, but Managing Director of Rational UK, Simon Lohse, says this should not be the case. “The SelfCookingCenter’s control panel can be set up to show as much or as little information as required. Importantly, pictorial controls can be used to overcome any language barriers for all cooking processes. “Following the launch of our Resources and Training MKN’s FlexiCombi App, which now has over 2,500 users, we have developed an upgrade which features over 45 new videos. Staff can be trained in the kitchen, right in front of their Rational appliance CHOOSING BETWEEN DIFFERENT TECHNOLOGIES using videos covering recipes, day-to-day maintenance and “Ask a manufacturer who offers all options,” recommends Gary so on. It’s ideal for both new starter training and as a day-to- Nunn, Managing Director of UNOX UK. day refresher or aide memoir.” The convection oven, for example, is equipped with one or Stuart Flint, Training and Demonstration Manager at Electrolux more fans and uses the hot air circulating inside it to cook. The Professional points out that combi ovens are often described convection movement means heat is evenly distributed in the as “the heartbeat of a kitchen” because of features including air for a more uniform finish. A professional convection oven like the ability to pre-program recipes and cooking settings to save those in the UNOX BAKERLUX SHOP.Pro™ GO range is suitable valuable time and to share these settings across multiple sites, for baking frozen bakery, pastry or simple products that do not helping to streamline operations and maximise efficiency. require special climatic conditions during the baking process. Electrolux Professional’s SkyLine combi oven range allows A convection oven with humidity, like the BAKERLUX SHOP. users to easily choose between a number of different cooking Pro MASTER range, has the same characteristics but with the settings to produce the best possible results. addition of steam, which can speed up the cooking process or Alongside performance, hospital caterers must be increase the range of products that can be cooked. However, it conscious of the energy efficiency of their cooking equipment. is not designed to handle cooking processes with high humidity Assessing the impact on both the bottom line and the percentages such as steam cooking, when a combi oven would environment is critical, and the latest combi ovens often be necessary, like the UNOX CHEFTOP MindMaps™ range. In include functionality to help with this. Effective insulation and many cases a combi oven can reduce the need for other ovens; eco-cooking modes allow ovens to perform to a high standard, it can cook anything, completing the whole cooking process without incurring crippling energy bills. across all climatic conditions, from steam cooking to grilling. MKN’s wide range of combi steamers, including the These ovens also deliver on another requirement noted FlexiCombi and SpaceCombi ranges, are ideal for the hospital by Gary - the need for simple and effective automation of catering environment, with different features to meet the needs processes. “The Cheftop MIND.maps range of combi ovens, and requirements of any commercial kitchen. for example, allows caterers to store up to 384 cooking The WaveClean automatic cleaning feature is available on programmes and manage ten concurrent cooking processes, both ranges, contributing to increased productivity in the kitchen. all at the touch of a button. They can also send and download The SpaceCombi also has a beneficial Guided Cooking feature recipes from other ovens across the world, within their own which guides the user through the cooking process. Within this, NHS Trust or just to different kitchens on the same site. This ‘chefshelp’ provides instructions and help, including photos. The automation of processes can dramatically reduce the time it quality control feature automatically detects quantity and quality takes to prepare a weekly menu, without compromising on without the need for core temperature probes. The video assist quality or consistency.” feature provides operational tips in video format. Of course, when it comes to flexibility and versatility, it doesn’t Lainox Naboo combi ovens from Falcon Foodservice get much better than the multi-functionality of the combi oven. Equipment have a huge range of cooking modes and For example, the Rational SelfCookingCenter combi oven functions to make a hospital chef’s life easier. These include can replace upto 50% of standard appliances and reduce the ‘Multilevel’ and ‘Just in Time’ that enable menu items with

March/April 2020 | Hospital Food + Service 39 Ovens different cooking times to be cooked simultaneously, with the combi oven intelligently recognising compatible recipes that can be cooked together. This means that the oven space can be more fully utilised, providing both menu and efficiency benefits. Falcon’s Autoclean is also a key function. It provides fully automatic self- cleaning of the cooking chamber. Once started, the program runs down and switches off automatically. With the addition of Lainox’s liquid clean system there is no handling of chemicals.

CONNECTIVITY You can’t get away from this in any ‘walk of life’. It may be the future, but are hospital kitchens in particular in for a lengthy transitional phase? John Whitehouse, Chair of FEA (formerly CESA), tells us there have certainly been issues, such as the ease of connecting to the internet, including compatibility with firewalls and WiFi and the reliability of the connection. However, he says, these problems are being overcome and the latest connected appliances have much more robust systems in place. Additionally, and importantly, platforms are being developed so that all of a kitchen’s different appliances can be monitored using the same software. Leading manufacturers, including Rational, Falcon and Electrolux Professional are unequivocal on this; connectivity is definitely the future. “Connectivity will make kitchens safer and more efficient, and make managing equipment simpler,” Simon Lohse told us. Shaune Hall, Product Development Chef at Falcon Foodservice Equipment, asserts: “Hospital caterers need to look for ovens which have internet connectivity as standard.” “The benefits of connectivity will always outweigh the challenges, even in a busy hospital kitchen where some operators may be conscious of poor or non-existent WiFi”

Electrolux Professional’s SkyLine range is designed to seamlessly connect cooking and blast chilling applications. The SkyDuo function automatically alerts the SkyChill blast chiller if a chilling function is required post-cooking, and ensures the unit is at the required temperature as soon as the cooking cycle finishes. Gary Nunn explains that UNOX UK calls connectivity ‘data-driven cooking’. “Ultimately, data driven cooking is about helping kitchen staff to get the most from their equipment. The possibilities with this level of analytics are endless but even in its most basic guise, busy chefs can enhance safety and transparency, optimise water and energy efficiency, and even eliminate waste to maximise profits,” he says. Gary acknowledges that the technology can be daunting, but recommends starting with the basics. “The best advice I can give is to take advantage of training solutions available from your chosen manufacturer at the point of purchase. With a little up-front time investment, you will see that it is not as daunting as you might think to use the functionality to your advantage. Remember, the current (and next) generation of young caterers have been brought up using personal devices, tablets and gadgets of all kinds - they are used to a simple control panel to operate equipment. “The benefits of connectivity will always outweigh the challenges, even in a busy hospital kitchen where some operators may be conscious of poor or non-existent WiFi. “In fact, with the right equipment, any concern over WiFi is unnecessary. UNOX equipment, for example, can be used with WiFi or hard wired to suit the environment, data can be seen on the screen in real time and programmes can be set on the ovens themselves, rather than stored via a WiFi connection. This means virtually all the same benefits can be achieved even with poor or no WiFi connection, leaving caterers to focus their time elsewhere in the kitchen.”

40 Hospital Food + Service | March/April 2020

Finger food small bites It has been clearly demonstrated that many different patient groups can benefit from the availability of a finger food menu. These include patients that may struggle to use a knife and fork, those with reduced appetites and those who may be overwhelmed if presented with a large plate full of food. Clearly, finger food in hospitals is maturing and becoming more sophisticated.

Along with the growing awareness of the benefits of a finger foods served in pastry is not only delicious and adds finger food menu comes more development and thought calories but makes it easier to eat!” around what sort of food can be included, its presentation, inclusivity for patients, ensuring nutritional needs are met FLAVOUR OF THE MONTH and providing choice to meet specific dietary requirements, Bidfood has identified an emerging trend, called Simply Global, such as vegetarian. which is a demand for international dishes that are authentically “With finger foods it is as important to think about the prepared and packed with flavour. This is particularly relevant - serving of the food as it is the food itself. Consider each but not limited - to younger generations. individual patient’s requirements and small details like ensuring David continues: “The beauty of finger food dishes is the food is easy to hold, staff taking the time to describe the that quite often they are at the front end of innovation, as food, demonstrating how to eat it and providing warm flannels emerging trends can often be tested out as smaller snack size to wipe hands down after are all key elements to consider,” says solutions. For example, as the vegan and vegetarian trend David King, Marketing Manager of Bidfood. continues to soar, finger food options like cauliflower bites “Finger food can be a great way for patients to maintain and jackfruit wings are increasingly popular on menus - being independence and eating skills, boosting self-esteem. For those vegan friendly, healthy and delicious! with specialist diets or allergies ensure that each product is “However, it is not just the younger generation who are clearly labelled, and keep open and clear communication with trying something new in their diet, as statistics show that patients on their specific requirements. 40% of older people are looking to try new food trends out “To support those who need to consume more calories, of home1. Compared to previous generations, the older think about how you can increase calories across the different population are travelling more frequently, opening them up elements of the dish. For example, you can fortify products to new flavour combinations - which is being reflected in with calcium and protein-rich products like cheese, or serve their expanding taste palate. the product in pastry shells or on top of toasted crostini. “What can hospitals take from this? Whilst it is still important Quiches, pies and tarts are also good robust options that can to offer the traditional favourites on a hospital menu, they be calorie-dense with a good nutritional balance - and having shouldn’t be afraid to add a global twist or introduce new

42 Hospital Food + Service | March/April 2020 Finger food

flavours to their finger food offering. Think chicken skewers pepper. And don’t forget those following a vegan diet, which with a harissa spiced dip or a Mexican scotch egg!” is easy to do with finger foods. “Plant-based nuggets, sausage rolls and mini pastries are all now widely available, as well as SERVING SUGGESTIONS traditional favourites such as falafel,” says Sarah. “If time and Anglia Crown launched its bespoke finger food range in April budgets allow, try skewers of marinated tempeh or tofu, grilled 2017. Comprising more than 50 dishes, it was created to offer with chunks of vegetables such as mushroom or courgette; or a complete and nutritionally balanced three-course meal and serve crostini topped with roasted vegetables, olives, tomatoes included soups that can be drunk from a cup and main meals and herbs and drizzled with Lion Basil Oil Dressing.” and desserts that can be cut into manageable pieces. As finger foods by necessity can be fairly dry so they are easy From the beginning, the range has included standard menu to hold, consider offering a choice of accompaniments, such as items, so patients would not feel as if they are receiving a sauces and dips, which may encourage patients to eat more. different meal to the rest of the patients on the ward. “Offer creamy dips such as Sour Cream and Chive, or “Finger foods are instantly recognisable, can be eaten Blue Cheese Dressing; mildly spiced Asian-inspired Thai easily without the need for cutlery, maintain a firm texture once Honey Sticky Sauce or Japanese Teriyaki BBQ; or the ever- served and hold their form when picked up. It helps give back popular Sticky BBQ Sauce,” Sarah suggests. “Lion’s new control to people over what they eat and how much they eat, Inspired By Chefs range of premium dressings includes but beyond that it can also help the tangy Cider, Honey & preserve dignity while dining and “… having finger foods served in Mustard Dressing, which goes increase self-esteem,” says Mary beautifully with cheeses, pies Wedge, Business Development pastry is not only delicious and adds and quiches; and the fragrant Manager at Anglia Crown. Basil Oil Dressing with its fresh, Since the launch, Anglia calories but makes it easier to eat” uplifting aroma and taste.” Crown has developed the Mini filled baked potato skins range further to improve inclusivity. In October 2019 are another good option. Small potatoes, baked, scooped several new vegan products were launched, including a and filled with cheese and other tempting fillings pack a lot of burger. “Patient choice has never been more important fibre and vitamins into bite-sized snacks that are easy to eat. and with so many people now choosing to incorporate The range available from Bannisters Yorkshire Family plant-based products into their diet, we felt it was critical Farm includes three standard flavours - Cheese & Bacon, our offering reflected this,” Mary adds. Cheese & Jalapeño, Cheese & Chive - whilst vegan diets Sarah Lesser-Moor, Brand Manager for Lion sauces at AAK are also catered for with Mediterranean Tomato, Roasted Foodservice suggests opting for protein-rich, satisfying foods Pepper and Olives; Arrabbiata; Hickory BBQ Jackfruit; such as fish or meat goujons, slices of quiche or frittata, mini Sundried Tomato; and Jalapeño. pork pies, and cubes of cheese. Mix them in with vitamin-packed cherry tomatoes, baby corn, and batons of cucumber, carrot and 1 Bidfood Old is the new young report, 2019

March/April 2020 | Hospital Food + Service 43 New Products

Fuss-free flans in minutes

Baker Street’s pre-baked sponge flan cases offer the perfect solution for quick and easy desserts, delivering consistent results without compromising on quality. Light, tasty and versatile, simply fill and serve for a tempting, yet cost-effective dessert in minutes. Try a simple trifle with strawberries, jelly and ready-made custard topped with peaks of whipped cream and more fresh strawberries. Or deliver a crème patisserie flan topped with summer fruits for a fresh, light dessert with all the appeal of a home-baked creation, whatever the season. The sponge fan cases are available alongside Baker Street’s sponge cake layers baked and ready to decorate, giving caterers the option to prepare quick and simple, yet show-stopping, ‘stacked’ desserts with the minimum of fuss. https://lovebakerstreet/com

Bisto Gluten Free now suitable for vegans

Bisto Gluten Free Gravy from Premier Foodservice is now certified as suitable for vegans. The gravy has zero allergens to declare, with the further benefit of no added MSG. This helps outlets of all sizes ensure they are compliant with government guidelines. Bisto Gluten Free Gravy Granules are available now in 1.9kg packs. www.premierfoodservice.co.uk

Falcon’s latest induction range is the One

Falcon has launched a new induction top oven range, called the One Series. It’s aimed at operators who want the quality and reliability of a Falcon product, but who don’t need the high power and performance of Falcon’s F900 or Dominator Vegan Falafel with a Bang Bang Plus models. It’s also ideal for kitchens that simply don’t have the power supply to cope with the high- Bang Bang Falafel is one of three new vegan performance products. The One Series is available products from Creative Foods Europe under its Love in two versions, single phase and three phase, and it Fresh brand. offers a more affordable solution for operators in, for Combining Falafel and chickpeas in an aromatic example, cafes, coffee shops and care homes. sweet and spicy dressing with a hint of sesame and The One Series range features a fan assisted flecks of red pepper the Bang Bang falafel makes oven and a hob with six induction heat zones. The the perfect filling for a wrap and is ideal for use in induction technology gives instant heat and precise curries and samosas for an Oriental twist. temperature control. Its in-built pan detection means Creative Foods suggests creating a Bang Bang there’s no wasted energy and very little wasted heat. Falafel wrap by spreading a deli wrap with some The One Series’ fan-assisted oven is 2/1GN sriracha mayo and topping it with fresh rocket leaf, compatible, has a temperature range of 100 - 250°C, grated carrot and the Bang Bang Falafel, or heating offers five shelf positions and is supplied with and serving with cooked rice, poppadoms and a pot two shelves. of sour cream. www.falconfoodservice.com www.creativefoodseurope.eu

44 Hospital Food + Service | March/April 2020 New Products

New Lavazza KLIX cup recycles with normal paper waste Perking up coffee sales Lavazza Professional’s KLIX in-cup vending machines are now offering hot drinks in the new KLIX Eco Cup - a Lyons is unveiling paper cup that is biodegradable and recyclable with an all-new portfolio normal paper waste. of coffee this spring, Most hot drinks cups have a polyethylene lining that comprising a bold look makes them more difficult to recycle and means they that’s complemented have to be collected separately. The new cup has a by additional blends special patented water-based dispersion barrier board and formats. Available from Kotkamills that enables the cups to be recycled to all out of home and with normal paper waste, just like office paper. foodservice operators, the Designed for businesses who are looking for range offers the brand’s an alternative to plastic cups, the KLIX Eco Cup is best-ever coffee beans manufactured using paper sourced from sustainably and coffee bags that will managed forests, accredited by PEFC and can be recycled into paper waste up to seven ensure customers keep times, guaranteeing low environmental impact. coming back for more. The KLIX Eco Cup is available in the KLIX Momentum and Outlook machines starting The all-new line-up with the most popular drinks, with a progressive roll-out plan across 2020 which will includes eye-catching dramatically reduce use of plastic by 2021. illustrations and light- www.lavazzapro.co.uk hearted blend names that tell the story of Lyons’ flamboyant heritage. Two Five new varieties join Lion’s Piri Piri range new variants, Perkadilly and Rockadero, offer further choice of flavour Lion has expanded its range of Piri Piri and strength to suit all sauces by adding five new flavours, palates. In addition, its ranging from the cooler Mild, Mango & best-selling No.3 blend Lime and Lemon & Herb, to the punchy has been renamed Go-Joe Hot and Extra Hot varieties. - a nod to its founder Sir The new additions join Lion’s best-selling Joseph Lyons - and Decaf classic Original Piri Piri Hot Sauce, and have is now Decaf Dreams. been created in response to rising demand www.lyonscoffeeuk.com for hot and spicy flavours. They are ideal for marinades, chillis, burritos, curries, sandwich fillings and dips. The new Piri Piri products are available in 2.27L bottles, with all varieties suitable for vegetarians and vegans. The Mango & Lime Piri Piri and Lemon & Herb Piri Piri are also free from gluten. www.lionsauces.co.uk Keep it cold in the hold

Moffat has launched an innovative line of refrigerated wells, adding a new dimension of technology and energy efficiency to its range of drop-in modules for counters. Following in the footsteps of the other models in the redeveloped drop-in range, the refrigerated wells comprise all the working parts of the counter. They can be seamlessly slotted into any shop-fitted service counters, custom- built breakfast bars or buffets. They can be used with new counters or can be used to upgrade existing ones, replacing the ‘hardware’ but saving money and increasing sustainability by reusing the body, fascia and ‘cosmetics’. At the heart of these chilled units is Moffat’s Polar Air Stream system, which provides a constant, recirculating cold air curtain that completely envelopes the well and its contents. It keeps the cold air in, and minimises the amount of hot air entering from the external environment. www.ermoffat.co.uk

March/April 2020 | Hospital Food + Service 45 New Products Phat Pasty Co bags multiple awards Solid cleaning power from The Phat Pasty Co has been Winterhalter crowned as The Cornish Pasty Company 2020 at the World Pasty chemicals Championships held at Eden. Bringing together competitors Winterhalter has introduced from around the World and as far Velocity, a dishwashing afield as Canada, Austria and the chemical dispensing system USA, a team of 40 judges were that is safe, clean, efficient faced with over 200 pasties. The and environmentally Phat Pasty Co Traditional Cornish friendly. Velocity uses 4kg Pasty won out as the overall solid detergent capsules winner for the Company Cornish in combination with a wall Pasty category. mounted dispenser to deliver The Phat Traditional Cornish an alternative to conventional Pasty won through using a higher liquid systems. The capsules meat content than a standard are hermetically sealed to Cornish Pasty; British Farm Assured beef, potato, swede and onion mixed with Phat’s protect the operator during unique blend of seasoning and wrapped in a shortcrust pastry. the handling process. Following on from the win in Cornwall, The Phat Pasty Co went on to be runner up in There are a range of the British Pie Awards Pasty Category in Melton Mowbray, winning Highly Commended, detergent capsules to suit 2 Golds, 3 Silvers and a Bronze. The star was the Keralan, Cauliflower, Chickpea & different water conditions Onion Bhaji Vegan Pasty, closely followed by the Butternut Squash & Vegan Feta Pasty. and types of soiling. Tea Phat’s full range of pasties are available nationally from Bidfood and selective and coffee stains, proteins, regional wholesalers. starches, as well as fats www.phatpasty.com and grease can all be effectively removed. Designed for ease of New gluten & wheat free use, the Velocity dispenser flour range menu has three buttons for simple programming, and a rinse saver feature. The Multi award-winning Oast to Host, the adjustable control minimises gluten and wheat free bakery brand, detergent overuse. The is sharing its secret flour formulas with dispenser itself is compact caterers, hoteliers and foodservice and inconspicuous to fit into providers everywhere. any warewash operation. Oast to Host is launching two brand On average, one 4kg new flours: Pastry Flour which has been Major - taking stock in capsule will last for 900 racks. expertly blended to create perfectly crisp The Velocity system is puff or shortcrust pastry and a Cake Flour healthcare compatible with pass-through which bakers can turn into a light fluffy and undercounter dishwashers cake sponge. The clever chefs at Major are proud and glass washers. The flour range is completely gluten to be launching their Eat Well - The dispenser is free on free, wheat free and vegetarian. The Healthcare Campaign. loan and list prices start at formulas contain a blend of corn, rice, Its aim is to provide the complete package £97 for four solid dishwashing potato, xanthan and egg albumen. for chefs and dietitians by facilitating the very detergent capsules. www.oastohost.com best in recipe development that not only www.winterhalter.co.uk meets nutritional needs but also keeps an eye on controlling the costs. The campaign also highlights how caterers can, with Major’s help, make a positive reduction in plastic waste and reduce the cost of ingredients. Major’s healthcare compliant bases are all 100% gluten free, with many being Vegetarian Society Vegan Approved and Halal Approved, not to mention having no declarable allergens for total peace of mind. www.majorint.com

46 Hospital Food + Service | March/April 2020 NHS Supply Chain Over 40 NHS Trusts gather for the latest round of NHS Supply Chain Food Forums NHS Supply Chain: Food has just completed its fourth round of Food Forums, bringing together catering and procurement NHS professionals from more than 40 Trusts across six different regions in the UK, to discuss all things food procurement.

Following the success of the previous three rounds, the team Supplier sampling travelled the breadth of the country - Nuneaton, Sheffield, For the first time, we invited some of our supplier partners Newcastle, Haydock, Chertsey and Bristol - meeting with who form part of two NHS Supply Chain frameworks; Cold NHS teams to share best practice, promote upcoming Beverages, Confectionery & Snacks and Hot Beverages & opportunities and provide great networking opportunities. Vending Consumables. Britvic, Tetley, Harrogate, Propercorn and Nutshell each gave short presentations on who they are Introducing our new Multi Temperature Distribution and how they can support Trusts to implement new ranges, (MTD) partner drive sales and improve consumer and patient satisfaction NHS Supply Chain: Food is implementing a new model via the NHS Supply Chain online catalogue. which represents a transformational change for the NHS as a whole. The new model creates a national route to market and enables the consolidation of all food categories and “Good for networking, sharing information temperatures to provide greater levels of transparency, and updates.” pricing standardisation, efficiencies and of course, savings. Neil Woods, Catering Manager, Hull University The Food Forums provided a great opportunity to update attendees on everything that’s happening with the new model. With Phase One launching to 40+ NHS Trusts imminently, Attend a Food Forum NHS Supply Chain used the Food Forums to introduce its new Food Forums are a great way to collaborate and share ideas logistics partner, Bidfood, who gave a short presentation on with other NHS catering and procurement teams. You can how it can support Trusts implementing the new model. also learn about the latest developments and updates on NHS Supply Chain: Food procurement activity. If you would like to attend the next round of Food Forums due to take “Excellent content and very informative for someone place in June 2020, please contact your NHS Supply Chain: who is a complete lay person.” Food Account Manager or email [email protected] Phil Boyle, Buyer, Northumberland, Tyne & Wear A big thank you to everyone who attended our last forums, we look forward to seeing you in June!

Product sampling The Forums also offered attendees the opportunity to sample new and innovative products that are being introduced to NHS Supply Chain. NHS Supply Chain’s team of chefs and nutritionists helped Trusts to sample over 25 different products that will be available with the new distribution model. This included a range of different dishes like: Chicken style meat-free strips, polar arctic flatbreads, Linda McCartney vegetarian sausages as well as a range of hot and cold savouries and sweet muffins, pastries and tray bakes.

“Really interesting, great samples.” Jemma Johnson, Deputy Facilities Manager, Queen Elizabeth Gateshead

March/April 2020 | Hospital Food + Service 47 NHS SUPPLY CHAIN

Anglo Caledonian Enterprises Limited COLD BEVERAGES, Anglia Crown Ltd AMBIENT FOOD AMP Compass Contract Services BGL Rieber Ltd CONFECTIONERY & SNACKS Hobart UK (A trading division trading as Steamplicity of ITW Ltd) Food Network Corporation Ltd JLA Limited Harry Yearsley Limited Nisbets Plc Harvest Foods ScoMac Catering Equipment Ltd Maple Fine Foods Stephens Catering Equipment Co Ltd Medina Food Group Ltd SPL Foods Limited Williams Refrigeration The Punjab Kitchen Ltd Graham Knight Winterhalter Ltd Paterson Arran LTD Tillery Valley Foods Limited Commercial Director T: 01506 431031 T: 0161 624 1619 E: [email protected] E: [email protected] W: www.paterson-arran.com W: www.spluk.com COLD BEVERAGES, DESSERTS & SNACKS CMP CONFECTIONERY & SNACKS COLD BEVERAGES, AMBIENT FOOD AMP CONFECTIONERY & SNACKS

Calbee Group (UK) Ltd Cawston Press Adrian Blackburn Andy Hope-Johnstone National Account Mgr Managing Director T: 01274 546405 The Protein Ball Co. E: [email protected] T: 07802 885642 Bethan Evans W: www.seabrookcrisps.com Weetabix Limited E: [email protected] International Sales Manager Sarah Morris W: www.cawstonpress.com W: www.yushoi.co.uk T: 0207 117 2631 National Account Manager E: [email protected] M: 07833 534742 W: www.theproteinballco.com Fulfil Food Solutions E: [email protected] Histon Sweet Spreads W: www.weetabix.co.uk COLD BEVERAGES, CONFECTIONERY & SNACKS Juiceworks Britvic Soft Drinks Ltd Midland Chilled Foods Ltd Coca-Cola Enterprises Ltd Nutshell Packaging Bbi Healthcare United Biscuits Limited Danone Nutricia Ltd (Medical) Cott Beverages Limited Dietary Foods Limited Chapple and Jenkins Green Park Snacks Heinz Single Service Ltd FOOD TO GO Ivory & Ledoux Ltd Kettle Foods Harrogate Spring Water Ltd Kellogg Marketing & Sales Co Uk Ltd Ben Brindley Juiceworks Macewen Falconer & Co Ltd Business Develoment Manager Kelloggs Sales & Marketing Co.UK LTD Marillo Foods LtdMartin Mathews M: 07788 394175 Kirtons Bakery Ltd Nestle Uk Ltd E: [email protected] Lucozade Ribena Suntory Nutshell Packaging W: www.kettlefoods.co.uk Nims Fruit Crisps Premier Foods Limited P.Mulrine And Sons Sales Pritchitts Food By Design Propercorn On a Roll Sandwich Co. Ltd James Stoddart Sleaford Quality Foods Ltd Pulsin Ltd COLD BEVERAGES, Managing Director Tate & Lyle Limited RM Curtis & Company Ltd T: +44 (0) 1642 707 090 The Silver Spoon Company CONFECTIONERY & SNACKS Tovali Ltd E: [email protected] Tilda Ltd Vitz Drinks UK Ltd W: onarollsandwich.co.uk Unilever Uk Ltd Vimto (Out Of Home) Ltd Weetabix Ltd Walkers Snacks Ltd

FOOD TO GO CATERING EQUIPMENT KP Snacks DELIVERED READY CONSUMABLES CMP Juan Vorster PREPARED MEALS M: 07436 589440 Alliance Disposables Limited E: [email protected] Brakes Catering Equipment W: www.kpsnacks.com Bunzl Catering Supplies The Sandwich King Lockhart Catering Equipment-Berks Apetito Ltd Julie Crimlisk Rosemarie Hoyle 07971 531 443 COLD BEVERAGES, Divisional Manager, Hospitals M: T: 0113 2426031 option 2 CONFECTIONERY & SNACKS T: 01225 756017 E: [email protected] M: 07887 676707 CATERING EQUIPMENT W: www.sandwichkinguk.com E: [email protected] CONSUMABLES LTD W: www.apetito.co.uk

Mars Wrigley Confectionery Adelie Foods Ltd Lisa Harwood Ginsters, a division of Samworth Cust Dev Ldr Compass & Sodexo DELIVERED READY Brothers Limited UK Market PREPARED MEALS Raynor Foods Limited M: +44 7807 150115 Sandwich King Burlodge Ltd E: [email protected] Snackaway Limited Sunny-lee Lyeach W: www.mars.com Street Eats Food Limited T: 0208 8795700 The Real Wrap Co Ltd E: [email protected] NH Case Ltd. W: www.burlodgeuk.com Jacklyn Case Sales & Marketing Director T: 01963 828 900 E: [email protected] W: www.nhcase.com

48 Hospital Food + Service | March/April 2020 NHS Supply Chain Framework Directory

Island Foods Limited HOT BEVERAGES & VENDING FRESH FOOD J R Wholesale HOT BEVERAGES & VENDING J. Freeman & Sons Limited CONSUMABLES CONSUMABLES J.R. Holland (Food Services) Limited J.W. Young (Butchers) Limited Jaggstash Limited Tetley T/A Kirby And West Ltd Birchall Tea. Imporient (U.K.) Amy Wright-Hamilton James Burrows Limited Simon Woodfine Business Executive Coulton’s Bread Limited John Sheppard Butchers Limited National Account Manager T: 020 8338 4000 (head office) Graham Mahon Keenan Processing Limited T: 0208 699 0511 M: 07714844535 Sales Director E: [email protected] E: [email protected] T: 0151 523 8226 Mike Maloney Country W: www.birchalltea.co.uk W: www.tetley.co.uk E: [email protected] Butchers & Bakers Limited W: www.coultonsbread.co.uk Minor,Weir And Willis Limited Morris Quality Bakers Muller UK & Ireland Group LLP T/A HOT BEVERAGES & VENDING Aimia Foods Ltd Muller Milk & Ingredients Bridge Valley Coffee & Tea Ltd FRESH FOOD Multivend Limited CONSUMABLES Eden Springs Uk Ltd Noel Chadwick Limited Pelican Rouge Coffee Solutions Ltd Refreshment Systems Ltd Owen Taylor And Sons Limited Wessanen (Clipper) P J Roofe & Son Catering Butchers P.F.D.(Carlisle)Limited Bridge Valley Coffee & Tea Ltd T/A Pioneer Foodservice Ltd Theo Tompkin MULTI TEMPERATURE GW Price Premier Fruits (Catering) Ltd Purchasing Manager Debra Willoughby R.Manners & Sons Limited T: 0117 947 7777 FOOD SOLUTIONS Director Limited T/A Total Produce E: [email protected] M: 07717 209 992 Ribble Farm Fare Limited W: www.bridgevalleybeverages.co.uk BAKO North Western Ltd E: [email protected] Ron Chalker ( BFS Group Ltd W: www.gwprice.co.uk “The Potato Man”) Limited T/A Bidvest Foodservice Scorse Foods Ltd HOT BEVERAGES & VENDING Blakemore Foodservice Sharrocks Fresh Produce Limited CONSUMABLES Brakes Bros Ltd Solent Butchers Limited Freshfayre Chilled Food Specialist FRESH FOOD GC Birchall Ltd M J Birtwistle & Co Limited Harry Yearsley Ltd M.A. Forshaw Limited JJ Foodservice Ltd Medina Capital Dairy Juiceworks Ltd Company Limited Mark Clegg & Company Ltd Medina Food Services Limited Lyons Instant Coffee T/A Clegg’s Chilled Food Service John Palin Middlesex Meat Company Limited Martin Brown Seafoods Ltd Midland Foods Limited Lee Edgar Ann Newton M: 07903 749902 M&J Seafood Ltd Contract Manager Redbridge Produce & Flowers NH Case Ltd Start Fresh Limited E: [email protected] T: 01629 592415 W: www.lovelyons.co.uk Peters Food Service Ltd M: 07843 267105 Threshfield Catering Supplies Limited Savona Provisions Limited E: [email protected] Tom Barron Limited Sterling Supergroup Ltd W: www.john-palin.co.uk T/A Clifton Dairies Ltd Thomas Ridley and Son Ltd Town Head Farm Products HOT BEVERAGES & VENDING Trevors Warehouses Ltd Limited (Dales Dairy) CONSUMABLES Turner Price Ltd W.Mcclure Limited Vestey Foods U.K. Ltd. FRESH FOOD T/A Parsons Of Kendal WA Foods Wells Farm Dairy Limited William White Meats Limited Tchibo Coffee International Rabinder Sidhu Prescott Thomas Ltd Senior National Account Manager Vikki Thomas 07508 295651 Sales Executive HEALTHY START VITAMIN M: E: [email protected] T: 0208 558 9550 DROPS AMP W: www.tchibo-coffee.co.uk M: 07956881915 E: [email protected] Brunel Healthcare W: www.prescottthomas.com Manufacturing Limited

HEALTHY START VITAMIN A.G. Axton & Sons (Wholesale) Limited TABLETS AMP Arthur Brett Catering Limited If you hold a framework agreement BAKO North Western Limited Cuttlefish Limited BFS Group Limited with the NHS Supply Chain and wish T/A Bidvest Foodservice Braeforge Limited to include your contact information T/A Pensworth Dairies Ltd HOT AND COLD FOOD Brake Bros Limited DISTRIBUTION SOLUTIONS and logo in the NHS Supply Chain C & G Wholesale Foods Ltd Clegg`s Chilled Food Service Framework Directory, please contact: T/A Mark Clegg & Company Limited Complete Meats Limited LOUISE FULLER Cotteswold Dairy Limited Socamel UK Ltd County Foods Limited Liam Moriarty T: 01474 520 240 Creamline Dairies Limited UK Director E: [email protected] DairyLink UK Ltd M: 0782 514 2910 Embleton Hall Dairies Limited E: [email protected] Foodari Limited W: www.socameluk.co.uk YVONNE VEAL FP Processing Limited (Fresh Pastures) Fresh Direct (UK) Limited T: 01474 520 244 Freshdrop Limited E: [email protected] Greenvale AP Limited Hallam Country Fresh Foods Limited Hebden And Poole Fine Foods

March/April 2020 | Hospital Food + Service 49 the vole The Vole

IS THE RESILIENCE OF HOSPITAL FOOD ABOUT TO BE PUT TO THE TEST?

Mike Duckett looks at some of the positive work that is being done in the sector, the scrutiny of hospital food and of course the worsening situation with Covid-19.

What impact will the global coronavirus have on the revolutionary, and a major addition to supporting the delivery of meals to the NHS, I wonder? importance of the meal delivery in our hospitals. The Let’s hope that the latest efforts by Government will programme, called Culinary Medicine, is a unique delay the scale of the outbreak and that our supply partnership between Culinary Medicine UK (a non chain will step up its profit organisation) and efforts and be successful Westminster Kingsway in preventing any “The programme teaches doctors and medical College. The programme shortage of ingredients. students the foundations of nutrition in the teaches doctors and This must be the medical students the time for all Trusts to context of a patient’s case history” foundations of nutrition relook at how meals are in the context of a sourced and it places patient’s case history, more emphasis on using local British ingredients as well as how to cook. Let’s hope it also leads to and a simpler, sustainable menu or a snack service. increases in hospital food budgets. Certainly, transporting pre-prepared frozen or chilled meals all over the country is not an ideal operation Things are not always what they seem in the present climate. And, as Prue Leith says: Finally, I’d like to quote the cardiologist, Dr Aseem “Hospital Trusts must move food up the priority list.” Malhotra, who recently analysed some fast food meals with surprising results. He is quoted as saying: Celebrating the best “I was surprised to find that the top four burgers Hospital food can be transformed, as demonstrated most likely to give you a heart attack were all vegan by Kevin Wollaston, Head Chef at the Shepton Mallet or vegetarian. The ones that were least likely to Treatment Centre, who was awarded the first Gold Soil cause heart disease were your regular burgers, such Association Food for Life Catering Mark in the South as the Big Mac. West by creating delicious meals, on a budget, using “The vegan diet is becoming more and more popular local ingredients including organic meat and free in Britain as people think they are being healthy, but as range eggs, with a menu agreed with his patients. this investigation shows, that is not always the case.” I was also delighted to read of the new Centre for Culinary Medicine launched at the Westminster Mike Duckett MBE FIH Kingsway College here in London. This is Ambassador for good hospital food 50THEHospital Food + Service | March/April 2020 VOLE