JULY/AUGUST 2018 JULY/AUGUST
THE PATIENT THE WORKFORCE THE VISITOR
JULY/AUGUST 2018 A picture of health Apple Day in October is a celebration of British apples On Site at one of England’s smallest hospitals - the Friarage in Northallerton Cutting sugar consumption and why it is so important Tempting and tasty ideas for the breakfast menu
Contents July/August 2018 Regulars Features
11 HCA comment 18 POTATO PRODUCTS Stewart McKenzie discusses the From chips to mash, sweet potatoes to bagged crisps, potatoes offer importance of training and professional versatility and flexibility with a large splash of comfort development to help the healthcare caterers of the future to meet the 22 TOPICAL REPORT nutritional needs of those they care for As worldwide demand for cooking oil increases, efforts to produce more are already having a negative impact on the environment and 12 On Site caterers are being urged to demand a sustainable product We visit the Friarage Hospital in Northallerton and see how attention to 24 BREAKFAST & MORNING GOODS detail around the Last 9 Yards makes a big Soft boiled eggs are back on the menu and some industry suppliers difference offer great ideas for breakfast dishes and drinks that could be made available across the hospital 16 Top Table Anna Cawley from Cawleys Waste 29 COMMERCIAL KITCHEN DEBATE Management looks at the bigger picture A panel debate focusing on the hospital kitchen featured at the recent around packaging waste and dispels some show at which industry experts discussed the challenges facing the media-propagated myths about recycling sector in the near future
36 Nutrition 30 KITCHEN DESIGN Nutritionist and author Sarah Flowers Getting the workflow right is still a critical issue in good kitchen explores the facts behind sugar and our design, but there is also an increasing need to incorporate food waste health and exposes just how bad fructose management and energy-efficient equipment in a modern facility is for the body 38 NHS@70 48 Palate Pleasers The NHS has reached a major milestone, and it’s a birthday that more Apples are associated with healthy eating; of us will reach thanks to the care it provides - Hospital Food + Service Hospital Food + Service finds out about celebrates with a look back at the beginning with the help of some Apple Day - an annual celebration of this archive footage popular fruit - held in October and other apple traditions 40 AWARD WINNER HFS looks back at the career of Wilma Wilkie award winner, Paul Birch; 55 NHS Supply Chain from Mid Staffs to Northallerton, with a ‘tour’ in the Middle East, Oliver Cock, Managing Director of Malta, Sweden and Denmark, Paul believes in making a difference Foodbuy, explains what this new contract for food procurement means for hospital 42 CLEANING & HYGIENE caterers High standards of both are critical in any kitchen, but even more so in the hospital; our suppliers offer some advice 58 The Vole Mike Duckett argues for more consistency 46 EFFICIENCY & IMPROVEMENT in hospital food delivery across the country West Suffolk NHS Foundation Trust is helping patients make more and welcomes word of a new Healthcare informed meal choices with a picture menu and full nutritional Food Strategy and Quality Group to be information available through an App on their smartphone formed by NHS Improvement
July/August 2018 | Hospital Food + Service 3
WelcomeTo Hospital Food & Service
It is July 5, 2018 and as the team here at Hospital Food + Service has been busy putting this issue of the magazine to press, many of our readers have been involved with the 70th birthday celebrations taking place around the country for the NHS.
It truly is a milestone - and one that most of us about his long career in hospital catering (see On aspire to reaching. It’s a fact that for many of us Site on p12 and Award Winners on p40). The service the chances of celebrating our own 70th birthday at the Friarage proves that no matter what your style will have been improved at some point by the of service and whether you have a sophisticated intervention of the NHS. kitchen or not, it is the human element that makes the We take a little look back through the archives difference - attention to the finer details, care over in this issue to 1948 and the very beginning of our the presentation and the belief that there is always National Health Service (see p38) - many thanks something that could be done better. to those who have shared their information and Packaging waste is a growing issue across images with us. society and it isn’t helped by misleading information Seventy years ago, in the aftermath of war, the published in the national media. Top Table in this threats to the health of the nation were very different issue corrects some of the misconceptions about the to those we have today. I’m sure in the 1940s many recyclability of some common packaging items (see working people would have found it difficult to p16). On the subject of sustainability, cooking oils believe that obesity would one day be one of the have been in the headlines recently - see our report biggest issues impacting on public health! But it is. on p22. Once again, the NHS is taking a lead. At the We also find out about a catering App created by end of June, NHS England said it has new data that West Suffolk NHS Foundation Trust (p46) and report reveals action taken by the NHS in response to last on a panel debate on the hospital kitchen (p29). year’s challenge by Chief Executive, Simon Stevens, Our other features look at potato products, has resulted in 10 million spoons of sugar being cut kitchen design, breakfasts and cleaning/hygiene. I from hospital drink sales. The challenge was to reduce hope you enjoy this issue and please do get in touch the sale of sugar-filled drinks to 10% or less of those if there are any topics you would like to see covered bought on the premises. Nine out of ten Trusts have in future issues. acted and this challenge has been met - reducing sales of these drinks from 15.6% to 8.7%. Our Nutrition feature in this issue provides more detail about why sugar - particularly fructose - is so bad for our bodies (p36). I enjoyed a trip to Northallerton in June to meet Editor with Paul Birch at the Friarage Hospital and hear more [email protected]
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July/August 2018 | Hospital Food + Service 5 News
Hospital chef joins the industry elite as Craft Guild of Chefs award winner
At the 25th Award Ceremony of the Craft Guild of on-site nursery and users of the Garden Restaurant. All Chefs, Lisa Normanton, Head Chef at Hinchingbrooke meals are cooked from fresh on-site, using ingredients Hospital (North West Anglia NHS Foundation Trust) that are sourced locally where possible. has become the first NHS hospital chef to win the “It is an honour to be recognised by the Craft Guild Public Sector Chef of the Year Award, sponsored by of Chefs and I would like to thank the catering team for Rational UK. their continued support and hard work,” says Lisa. The awards recognise and acknowledge remarkable John Gallimore, Associate Director of Estates and talent across the UK and beyond. Lisa was commended Facilities for the Trust adds: “We are very proud of for her work implementing changes to the catering Lisa and the catering team for their hard work and provision and the health and nutrition strategy for commitment to ensuring patients, staff and visitors children, patients, staff and visitors. have access to fresh nutritious meals. On behalf of On a daily basis, Lisa overseas a catering team that everyone at the Trust, I would like to congratulate Lisa produces over 750 meals for patients on the wards, the on her success.”
6 Hospital Food + Service | July/August 2018 News
‘Soft diet’ term to be WHO plans to stamp out industrially-produced eliminated as the NHS pushed trans-fatty acids
to adopt IDDSI by April 2019 The World Health Organisation, WHO has released the REPLACE guide, a six-point action plan to help eliminate industrially-produced trans-fatty acids from the global NHS Improvement has issued a patient safety alert food supply. to eliminate use of the imprecise term ‘soft diet’ and Commonly found in hardened vegetable fats - such assist providers with safe transition to the International as margarine and ghee - and often present in snacks and Dysphagia Diet Standardisation Initiative (IDDSI) baked food, including cakes and biscuits, WHO estimates framework, which introduces standard terminology to that every year trans fat intake leads to more than 500,000 describe texture modification for food and drink. deaths from cardiovascular disease. The term ‘soft diet’ is confusing. A review of National Manufacturers often use trans-fatty acids because Reporting and Learning System incidents over a recent they have a longer shelf life than other fats, but healthier two-year period has identified seven reports where patients alternatives are available that would not affect the taste or came to significant harm as a result of being fed the wrong cost of food. consistency food. Two patients died and around 270 incidents of no harm or low harm, such as coughing or a brief choking episode, have been reported. Welsh Government called The alert says that transition from the current range of food and drink texture descriptors to IDDSI framework on to take a broader view of for people with dysphagia needs careful local planning to public food procurement ensure it happens as soon and as safely as possible. This process should begin immediately for all organisations providing NHS funded-care for patients who need a texture- Not enough is being done to realise the wider benefits of modified diet. It should be completed by April 1, 2019. quality food procurement for hospitals and schools across Stewart McKenzie, National Chairman of The Hospital Wales, according to a National Assembly committee. Caterers Association (HCA) confirms the association’s The Climate Change, Environment and Rural Affairs backing for the implementation of the new IDDSI standards. Committee found more than £74 million a year is spent “The Hospital Caterers Association (HCA) has been on buying food for use in the Welsh public sector. represented on the UK IDDSI (International Dysphagia However, the potential health and wellbeing effects of Diet Standardisation Initiative) Expert Reference Group quality food procurement aren’t properly being explored. since its inception in 2016. We believe that having precise Furthermore, local suppliers are often discouraged terminology for the classification of food textures is essential from bidding for contracts as a result of over- to stop inappropriate foods or liquids being given to exaggerated EU procurement rules. The Committee patients with swallowing difficulties. found examples of practices in other EU countries that “As an association we will continue to work hard with did not prevent the procurement of food that is locally speech and language therapists, dietitians and caterers to produced, healthy and sustainable. ensure that the IDDSI standards are well advertised and The Committee’s report will now be considered by the adopted across the NHS, allowing patients to be fed safely Welsh Government. and correctly according to their individual needs.”
New Tea & Co outlet opens for RVS in Stirling
The Royal Voluntary Service has opened a new café at Stirling Community Hospital with the help of a £150,000 donation from local charity, The Friends of Stirling Community Hospital. The donation was matched by NHS Forth Valley as part of a wider £2m investment programme to upgrade the outpatient clinic and main reception areas. The investment has enabled RVS to completely refurbish and relocate its existing café to a larger, more prominent location. It has also been rebranded as Tea & Co. The café is run by 85-year old Sheila Pheely - who has been a volunteer for RVS for 22 years - and a team of 28 other volunteers.
July/August 2018 | Hospital Food + Service 7 News
ceda and FIA launch guidelines to improve fire safety in the kitchen
ceda has launched a new catering equipment industry technical document, ‘Interface between fire- fighting systems and other systems in commercial kitchens’, jointly published by the Fire Industry Association (FIA). The document is intended to offer guidance to Survey reveals the UK’s suppliers of catering equipment who are often required to provide fire protection systems and regularly have unhealthy eating habits problems in ensuring that connections are made between the controls of the fire protection system and other systems, such as building management systems, New research among more than 2,000 adults has kitchen extract fans and fuel supplies. examined the UK’s eating habits, revealing how different There is a concern that the suppliers of other parts of the country compare when it comes to fast food systems are reluctant to make the connections for consumption, takeaway deliveries, restaurant visits and several reasons, including fear of setting off the fire ‘food porn’ selfies. protection system, fear or reluctance to work in another The survey found that London is home to the worst contractor’s control box, and communication, resulting eating habits, ranking top for the number of people who at in a lack of understanding of the relevance and least once a week would eat fast food (39%), ready meals importance of inter-connections between systems. (48%) and takeaways (32%). Londoners were also the most The new guidance document can be incorporated likely to eat in restaurants on a weekly basis (30%), consume by ceda members as part of their contracts with fire leftovers (31%) and take photos of their food to share on suppression system subcontractors and clients. social media (20%). The document is available as a download from the Just 13% of people in Northern Ireland say they ‘Standard Documents’ page on the members’ section typically eat five portions of fruit and veg a day, the lowest of the ceda website, along with a guidance document proportion of all 11 regions. that has been issued to ceda members which gives When it comes to explaining why the UK eats so many guidance on good practice relating to the provision of ready meals and takeaways, the survey, conducted by Fire Suppression Systems and also on the use of the PharmacyOutlet.co.uk, revealed that 26% say they are too ceda/FIA document. busy to cook and 13% (6.7 million) admit they do not know Non-ceda members who wish to view the document how to cook. can request a copy from the ceda office by emailing Only 27% of people monitor their daily food intake - such [email protected]. as calories, fats and salt levels.
More must be done to achieve sugar reduction targets
In response to Public Health England’s assessment of progress achieved on the government’s sugar reduction programme, Action on Sugar has launched a seven- point evidence-based plan calling on the Prime Minister, Theresa May, to introduce an energy density levy on confectionery, make nutritional labelling on menus and packaging mandatory and ban marketing of HFSS products. These are all crucial recommendations that Action on Sugar says should be included in Chapter Two of the long-awaited obesity strategy. “Whilst we welcome PHE’s first assessment of progress on the government’s sugar reduction programme, it’s evident that much more must be done - particularly on biscuits, chocolate confectionery, puddings and the large portions of high sugar products sold in the out-of-home sector,” says Kawther Hashem - Nutritionist at Action on Sugar based at Queen Mary University of London. “Much stricter measures need to be in place to ensure progress is being made by the food industry and that the 20% sugar reduction target is met.” The target for the first year of this programme was to reduce sugar content by 5%, achieving 20% by 2020. PHE says retailers and manufacturers have made “an encouraging start”, but the 2% reduction achieved falls short of the 5% target.
8 Hospital Food + Service | July/August 2018 News
Punjab Kitchen Director named on Queen’s Birthday Honours list
Mohammed Ishaq, the founder of pioneering food supplier, Punjab Kitchen, has received an MBE for services to innovation and economy in Tyne and Wear. Founded in 1996, Punjab Kitchen has transformed the lives of patients with special dietary needs and those with dysphagia, using its innovative techniques to produce a range of pureed meals. Punjab Kitchen started out supplying halal and ethnic meals to Asian communities who could not get this food in hospital. The realisation that people with dysphagia needed a different type of food sparked the idea behind the pureed meals. The firm is now the largest supplier of special diet meals to the public sector, feeding over 120,000 patients a week. Mohammed told us: “You don’t come across this type of honour very often and it is absolutely fabulous to be recognised for doing something that you love. We are very proud to provide this unique service to the NHS.”
BSI standard offers best practice around food safety management
BSI, the business standards company, has published the revised international standard for food safety management. ISO 22000:2018 Food safety management systems - requirements for any organisation in the food chain - provides a framework based on best practice for any organisation to implement a comprehensive food safety management system. By combining the Plan-Do-Check-Act cycle to manage business risk with HACCP to identify, prevent and control food safety hazards, ISO 22000 helps organisations to reduce exposure to risk and improve safety. David Fatscher, Head of Sustainability and Food at BSI, says: “ISO 22000 is a global standard which addresses a global need: a food safety management system which recognises that food supply chains are increasingly cross-border.” The standard has a structure for the operational requirements of food safety management, namely: operational planning and control; hazard control and control plans; and the updating of controls.
July/August 2018 | Hospital Food + Service 9 News
Nutrition and Hydration Digest lead receives BDA award
Commercial Kitchen to expand following Helen Ream, a Dietitian with Medirest, has been successful 2018 event awarded the Ibex Honour from the British Dietetic Association (BDA) for her contribution to the second edition of its ‘Nutrition and Hydration’ Commercial Kitchen, the dedicated UK trade show for the Digest. The event celebrates the achievements catering equipment and services industry, has described the of some of the UK’s most accomplished food and quality of buyer attending the show as “outstanding.” nutrition professionals. Some of the UK’s largest foodservice and hospitality Five years after the BDA launched its successful operators attended the event, which combined an exhibition, Digest, Helen led the update and review of the Innovation Challenge Awards and a programme of keynote comprehensive document, which replaces the original presentations and panel debates focused on different sectors as one of the five key papers forming national hospital of the industry, including a session for the hospital kitchen (see food standards in England. separate report on p29 of this issue). Launched in 2017, key changes to the Digest The event organiser, Diversified Communications, has included updated recommendations, such as already confirmed the 2019 event will increase in size. “We’re information about the latest Hospital Food Standards absolutely delighted,” says Katie Tyler, Event Manager. “The and the introduction of a new chapter about Health show has fast established itself as the two days a year where the and Wellbeing for staff and visitors in the NHS. industry meets, launches innovations and does business.”
Access to Nutrition Foundation ranks Nestlé top for nutrition performance
Since 2013 the Access to Nutrition Foundation has produced a ranking of the world’s 22 biggest manufacturers of food and drinks, based on the premise that companies can, and should, increase consumer access to nutritious and affordable foods and drink and thus utilise their power by influencing consumer choice and behaviour in a responsible way. In 2018 Nestlé tops the ranking, followed by Unilever and Danone. Each of these companies is said to have put policies on nutrition and under-nutrition at the heart of their business strategy. However, the Index also shows room for improvement with the ‘product profile’ which assesses the healthiness of each company’s product range in nine countries, shows that less than a third of the 23,013 products surveyed can be classified as ‘healthy’. This is in contrast with the companies’ own assessments of how healthy their products are, suggesting that they are using different criteria and could be more rigorous in holding themselves to account.
10 Hospital Food + Service | July/August 2018 HCA Column
Patients are our PRIORITY As we celebrate 70 years of both the HCA and the NHS, we look back on the many achievements and fantastic efforts from our peers across the board. It’s important to appreciate the vital role they have played in our lives, whilst endeavouring to secure the future of the NHS for the next 70 years.
“Healthcare In the past 70 years we have seen the NHS development of healthcare caterers. In doing catering is deliver numerous medical advances and this, patients will receive improved nutritious improvements to public health, meaning we meals to meet their needs. not just about can all expect to live longer lives. We will The question over the relevance of continue to contribute towards promoting, apprenticeships in our sector continues cooking tasty developing and improving the standards in to raise its head, and for me the answer is nutritious catering within healthcare. I firmly believe evidently yes we should have them. There good nutrition and hydration is paramount to is a widening skills gap, and with a retiring meals but has aid recovery from surgery or illness. workforce, knowledge is continually being lost to consider all From the last few years alone, our along the way. Healthcare employees plough initiatives to support healthcare catering have on every day, oblivious to the additional approaches” included: ‘Power of 3’ which brings together knowledge available to them. the complementary disciplines of catering, All of us should aim to establish dietetics and nursing to strengthen the ability apprenticeships for catering management to increase nutritional outcomes; we are and chefs; by doing this we can help provide supporting dementia care; the ‘Last 9 Yards’ a structured career pathway, improve the skill recognises the importance of service on ward mix, ensure we can source future talent and level; and we continue to raise awareness of develop a sustainable workforce. Nutrition and Hydration 24/7, 365 days a year. When suitable vacancies arise within Additionally, in partnership with the healthcare catering, we should all advocate National Association of Care Catering (NACC) apprentice recruitment. This gives people who and the Institute of Hospitality (IOH) we have are willing to learn and develop their skills the successfully developed and had approved opportunity to gain first-hand experience in a the first accredited professional catering health or social care setting. qualification for health and social care. Healthcare catering is not just about The Level 2 Award is designed to cooking tasty nutritious meals but has to complement existing NVQ qualifications in consider all approaches including whether the the same category. It is specifically designed patient has a dietary requirement, whether for people who cater for patients and they struggle to eat with cutlery, whether their residents in a health and social care setting meals need to be pureed and even if they are and aims to develop awareness of diet and a fussy eater. From the medical professional appetite issues that may arise. to ward level to kitchen, we all need to work Looking to the future, as an Association together in force to achieve our ultimate aim we want to advance the knowledge and to put the patient first.
July/August 2018 | Hospital Food + Service 11 On site Focus on the finishing touches The Friarage Hospital in Northallerton is a small hospital - one of the smallest in the country - serving a widespread rural community in North Yorkshire. With only ward kitchens and a chilled storage/re-gen trolley loading area on-site, all catering is a bought-in service. However, it is the attention to detail in the ‘Last 9 Yards’ of service, innovation around meal presentation and the key role played by ward hostesses that makes all the difference at the Friarage.
The Friarage has a long history in Northallerton. Built on the including puréed and small-portion-high-calorie are all site of a Carmelite Friary that was established in 1356, in bought-in; but the devil, as they say, is in the detail. the mid 19th century it functioned as a workhouse before becoming a hospital in 1939. The Canadian armed forces THE DETAIL constructed several wooden buildings on the site and had Paul introduced the ward hostess role at South Tees in the mid a strong influence in the hospital’s development in the war 1990s and won the Marriott Service of Excellence Award in years and immediately afterwards. These buildings have 1996 for this initiative. Even though the style of catering service since been replaced with modern facilities and the site has has changed since then, the ward hostess remains a critical a typical mixture of old, new, in need of replacement and role at the Trust to this day. under-construction buildings. The system means the catering team maintains control of In 2002 the Friarage became part of South Tees Hospitals the entire food service. The ward hostess takes care of the NHS Foundation Trust. It is a 190-bed district hospital and patient’s daily food and beverage requirements, working the facilities team also supplies services to two mental under the supervision of the nursing staff. health wards. The hospital does not have electronic patient meal The pioneering district-wide cook-chill CPU that Paul Birch ordering, but using the ward hostess system is able to keep (now Head of Retained Estate & Facilities for the Friarage, the time between the patient selecting a meal and the service but then Cook Chill/Unit Catering Manager) was responsible of that meal to a minimum. for introducing at South Tees in the 1980s, was closed in the For instance, the evening meal is selected from an a late 1990s as part of the PFI project for the provision of soft la carte menu with 15 choices. Hostesses take the orders, services. Paul - who is a classically trained Chef - took the recipes and worked with a local supplier to develop the meals, which are delivered, plated, in containers that then sit on “Even though the style of catering top of the hospital plate for service. This packaging format is currently under review and whilst HFS was on-site, meals in service has changed since then, the new sample packaging were delivered for assessment. Paul’s aim is to be able to move the food from the container to the ward hostess remains a critical role plate for service without upsetting the presentation. Sandwiches, salads, desserts, soups, special diet meals at the Trust to this day”
12 Hospital Food + Service | July/August 2018 Ward hostess role OnOn sitesite
• Seek out the needs of the patient • Ask patients if they enjoyed their meal and act on the feedback • Find the time to offer a sympathetic ear to patients and their relatives Peter Moulton / Shutterstock.com
Shops on the High Street, Northallerton, North Yorkshire helping patients to make their choice if necessary, just two hours before service. Maintaining this minimum time helps “Paul regularly monitors the menu to keep wastage at a low level. The orders are taken down to the chillers where the meals are selected and loaded onto the choices and knows that his most re-gen trolley by catering team staff who have been trained specifically to use them. Once back at the ward kitchen the popular dishes are those with the hostess plates and serves the food. Ward kitchens are equipped with a fridge - for storing comfort factor built in” items like nutritional meals and drinks that may be required for delivery by nursing staff, sandwiches and snacks that provide Menu fatigue may at times be inevitable, especially with additional flexibility to the service, as well as jugs of fresh water long-stay patients, but the ward hostesses will do their best - a dishwasher, plates, bowls and utensils. to find solutions, perhaps sending to the café for a panini, Any food and drink stored at ward level is colour-co- for instance. ordinated with a dot sticker (a different colour for each day of the week), which discourages over-stocking as it is easy CLEVER TOUCHES to identify if the fridge contains stock that is a few days old Thirty years ago the claims by Edwina Currie MP, who at the just at a glance. time was Junior Health Minister, that most British eggs were All of the service and clearing up is done at ward level - infected with salmonella resulted in decades of soft boiled there is no transporting dirty crockery back to a central dish- eggs being off the menu for millions of people deemed to be wash area. A manual for the hostess is kept in each kitchen. vulnerable, such as children, the elderly and the ill. In October This contains all nutritional information about the meals, 2017 the Food Standards Agency updated its advice, saying including allergens, calories and ingredients, so full advice can that British Lion eggs are safe for anyone to eat - runny or even be provided to patients with dietary requirements. raw. Paul regularly monitors the menu choices and knows that his The Friarage is now re-introducing soft boiled eggs to the most popular dishes are those with the comfort factor built in. breakfast menu. These are served with freshly made toast. Roast chicken dinner is the patients’ top choice at the Friarage This might not sound like such a big deal, but we all know that Hospital although Paul jokes that there would also be trouble if freshly made toast is delicious, whereas toast that has been roast beef were not available - well it is Yorkshire after all. sitting around even for a few minutes quickly goes cold and
July/August 2018 | Hospital Food + Service 13 On site
Roast dinner with Yorkshire pudding
“Maintaining seasonality of vegetables on the pre-plated meal is done simply by an agreement with the supplier that seasonal vegetables will be used”
hard. At the Friarage the hostess makes toast for each patient RETAIL - bay-by-bay, bed-by-bed. The toasters are taken to the wards The Friarage Hospital manages its retail services in-house. on the trolley in the morning and returned to the storage area The old dining room was remotely located and hardly ever after service. used - especially if the weather was bad. A few years ago An interesting and practical approach to soup service Paul persuaded the Trust to let him hire a mobile unit to act means the hot soup is poured into large flasks (like the as a kitchen/servery connecting with a seating area in the ones commonly used for beverage service in conference heart of the hospital. Within this facility he said he could centres) with secure lids, loaded onto the trolley and triple the income from the café/restaurant. Sure enough, poured at the ward. the old unit returned £67,000 and last year the new unit Maintaining seasonality of vegetables on the pre-plated grossed £300,000. meal is done simply by an agreement with the supplier that Night food service for staff and patients is provided seasonal vegetables will be used. The menu does not specify by a Feastpoint hot food vending machine. Four CQUIN which vegetables accompany a dish so there is no need to compliant hot meal options are offered and these change a printed menu, and using produce that is in season are changed once a week. The meals are heated in also helps to control costs. microwave ovens that are part of the hot food system. The catering service provided by the Friarage Hospital (and When a meal is chosen the microwave door opens others in the Trust) also extends to takeaway meals, particularly automatically, the meal is placed inside and the correct for renal patients. Last year the Friarage sent some 3,000 meals cooking programme is activated. The machine’s large to vulnerable people in their homes. display also shows full nutritional information. The Renal diets are particularly complex and can be difficult machine is linked via telemetry to the supplier so any for people to follow at home. They may also impact on problems are automatically flagged. other family members whose nutritional intake may be compromised, for instance by the loss of vitamins from INNOVATION double-boiling vegetables. The Friarage Hospital’s catering service is proof that even on a Hospital Food + Service visited the Friarage in June site with limited physical resources it is possible to continue to and, in common with most NHS facilities across the country innovate; to make the most of the resources that are present preparations were underway for the 70th anniversary and add those important touches that may seem like small celebrations. The patient menu on July 5 will feature a steps when taken individually, but which all add up to making a traditional British favourite - pie and mash. big difference.
PAUL BIRCH WON THE 2018 HOSPITAL CATERERS ASSOCIATION’S WILMA WILKIE AWARD FOR OUTSTANDING SERVICE. SEE THE SEPARATE REPORT ON P40-41 OF THIS ISSUE.
14 Hospital Food + Service | July/August 2018
Top table
Plastic is the tip of the iceberg
The media frenzy that has followed programmes such as Blue Planet has stirred up a war on plastics that may be doing more harm than good as there is now more confusion than ever about what can and cannot be recycled. What’s more, it has focused attention on the use of plastics, which is only part of the problem. It is a frustrating scenario for packaging industry and waste experts. Anna Cawley, Director of Customer Service at Cawleys Waste Management has some practical advice for hospital caterers.
Public confusion about what we should be recycling first before throwing them away?” To which the answer is: could damage recycling rates. There has been so much yes please. It’s not that the baked beans inside won’t be garbage written in the media about packaging waste, burned off in the smelter, it’s that they will rot and smell, it’s simply compounding the issue. and contaminate other waste streams while in transit to The healthcare catering sector has worked hard the final reprocessing destination. to provide good recycling facilities and improve its But readers of the original article in The Sun might sustainability credentials across every aspect of the now think they don’t need to bother recycling tins at all, industry. However, despite these efforts to be responsible never mind washing them out first! when it comes to waste management, more can be done to encourage recycling and sustainability. What to do with food waste But when our national press publishes information An important focus for catering in all industries at large which is misleading it makes it harder for all of us working is food waste. Segregation is essential for anaerobic in the sector to adopt the right recycling behaviours. digestion (AD), the process used to break down food For example, to explain the rationale behind a new waste into biogas and bio-fertiliser. plastic-free aisle in supermarkets, The Sun printed a By taking the time to separate food waste at the point picture of six different products including crisps, a Mars goods are produced and consumed ready for AD over bar, a jar of fruit, baked beans in a tin, a disposable coffee landfill, we prevent 950 kilos of carbon being emitted into cup and empty metal tins with a caption underneath which the atmosphere for each tonne of food waste. That’s the said: “Here are six items that can’t be recycled.” equivalent of taking 12 cars off the road for one month. Unfortunately, the picture and captions in the original Measuring the quantity of food waste produced can newspaper article were wrong. The photo and caption also help to save costs and understand wastage caused were later changed online, but arguably the damage was done; the seed of doubt was planted in people’s minds. Of all the products mentioned in the article, metal is “When our national press publishes actually one of the most widely recycled materials in the information which is misleading it world. There are, in fact, two types of can; those made mostly from aluminium which are largely drinks cans, and makes it harder for all of us working those made mostly from steel which are usually food cans in the sector to adopt the right such as baked bean tins. The most common question we’re asked about recycling behaviours” recycling baked bean cans is “should I wash them out
16 Hospital Food + Service | July/August 2018 Top table “It is human behaviour that makes things happen, which is why we need 80% absolute clarity on what can and of all the world’s steel ever produced is still in use can’t be recycled” 75% by over-ordering for example. Lastly, and by no means of steel cans are recycled in the UK least, a segregated food waste solution should be cheaper than dumping it in general waste. 72% of all drink cans in the UK are recycled Should coffee be recycled? Despite common belief, both coffee cups and used coffee grounds can be recycled. 70% The card in coffee cups can be reused - we should of all paper in the UK is from recycled fibre know as we collect them and send them for reprocessing into other goods. The cups are turned to pulp so that the component parts can be captured and recycled. 66% The reason so few cups are currently not being of all glass in the UK is recycled recycled is because people don’t have access to an appropriate waste collection service or are confused by stories in the media that say their cups can’t be recycled, so they don’t bother trying. 44% of all plastic in the UK is recycled Your used coffee grounds after the morning breakfast rush can also then be taken and reprocessed to make Coffee Logs. Coffee Logs burn like wood but for longer and at a higher temperature than real wood, making them an excellent domestic fuel source which can be used in stoves and chimeneas. Recycling coffee helps reduce greenhouse gases, as it diverts waste away from landfill. The facts Some recycling decisions are easy, others slightly more Individual’s actions are vital nuanced. It is easier to understand what to recycle and Regardless of the volume of organisations that put in place adopt the right behaviour when you know the facts. a recycling ‘code of conduct’ it is vitally important that Which is why the idea of a photo with a tick or a cross those working within the hospital foodservice industry are for different products, which The Sun used, seems a fully aware of what can and cannot be recycled. good idea to help encourage the right behaviours. In a fast-paced environment such as catering the For the record here’s what can and can’t be recycled responsibility lies with individuals to make the right from The Sun’s list: decisions. It is human behaviour that makes things happen, which is why we need absolute clarity on what • Metal cans of any shape or size and glass of any can and can’t be recycled. colour can be recycled. Cardboard and paper can It is also important to be aware of the major issue with be recycled but keep it segregated, dry and clean. plastic at the moment - litter. The mountain of rubbish Coffee cups and coffee grounds can be recycled, ending up in the sea is down to individual actions. again keep them segregated to maintain their We are in danger of letting our passion about plastic integrity and value. damage the efficient recycling of all the resources we • The wrapper on a confectionery item such as a consume, and at the same time failing to address the Mars Bar is made from oriented polypropylene major issue of littering. (OPP) and contrary to popular belief this material can be recycled. The substance has a reasonable value, making it economical to recycle and there are companies which specialise in recycling it. However, this is only viable in post-industrial environments. So, a large manufacturing plant could recycle its OPP but we can’t recycle post- consumer wrappers. • Crisp packets are made from polyethylene terephthalate (PET) and technically this material can also be recycled in an industrial setting. Crisp packets from consumers are not recycled though.
July/August 2018 | Hospital Food + Service 17 Potato products Bannisters’ Littl’Uns - mini jacket potatoes for smaller appetites
“The quality and cost of fresh potatoes can fluctuate according to seasonal variations making budgets and wastage difficult to control”
“The quality and cost of fresh potatoes can fluctuate according to seasonal variations making budgets PerfectPerfectand wastage difficult to potatoespotatoescontrol”
Potatoes are versatile, sustainable and a good source of energy, fibre and nutrients. Perhaps more importantly in the hospital catering sector, they are a great comfort food.
18 Hospital Food + Service | July/August 2018 Potato products
Bannisters’ sweet potato skins Some potato nutritional facts From AHDB Potatoes
• Potatoes are naturally fat free • Potatoes are naturally low in saturated fat • Potatoes are naturally low in sugars • Potatoes are naturally salt free • Potatoes with skins are a natural source of fibre.
You get what you pay for If you fry 20kg of McCain chips, the cook time is two minutes and the quality of food and offers a natural Andy Jones, hospital catering you still have 15.8kg of chips to consultant, is a big fan of the role of storage solution. For busy caterers, plate up, which is just 21% fry loss. potato in hospitals. “When we speak to frozen food is always available whatever However, preparing chips from patients there is a strong demand for the season, and can be cooked to order, scratch takes around 60 minutes, good quality, traditional British food, making it easy to manage unexpected and fry loss is round 40% so you such as roast dinners. These kinds of increases in custom with freshly cooked, end up with significantly less dishes offer comfort and reassurance in appetising food. product than you started with. an environment which can be unsettling “The quality and cost of fresh for patients. potatoes can fluctuate according to “Potato features heavily among the seasonal variations making budgets most popular dishes that are served in and wastage difficult to control, but more control over the overall quality of hospitals. No hospital menu is complete by using the very best of the potato the meal, freeing them up to focus on without a roast dinner, shepherd’s pie, crop McCain can provide high quality other areas of the menu that are more macaroni cheese and fish and chips.” frozen potato products all year round difficult to deliver. Andy also recommends McCain at a consistent cost, without waste, “Good quality frozen products are potato products: “They are the number which helps caterers to manage their there to support and provide solutions one brand for potato and synonymous operation more effectively. for caterers. Hospital caterers are after with quality and innovation. Importantly, “A successful operation relies on a known outcomes and the McCain range all the McCain chips - whether you mix of fresh and frozen ingredients. Using of frozen potato provides consistent, high choose the Original Choice or Menu frozen products, such as McCain chips, quality outcomes.” Signatures range - are made with British guarantees a consistently high quality The McCain range of potato potatoes so they help hospital caterers to product that tastes good, reduces labour, products is comprehensive. Whether meet the Government buying standards. time and wastage.” caterers need potato as an ingredient “Assurance that patients will enjoy Potatoes are perfect for freezing and in classic dishes such as Shepherd’s their food, peace of mind for caterers they provide caterers with a guaranteed, pie, light and fluffy mashed potato, and support for British farmers. consistent quality, service-after-service. such as McCain Chef Solutions Simply Nothing else out there provides those Jo continues: “As Andy explains, Mash, or chips that can be cooked and same guarantees.” potato is a key part of the menu in held because they stay hot and crispy hospitals, and most chefs would say for longer, such as McCain Signatures Frozen for convenience they can prepare it well, but it can go Traditional Chips, there are options to wrong fairly quickly if you don’t have suit all tastes and operational needs. There are a number of reasons why frozen a product that holds, or cooks well in Marie Medhurst, Director at potato products are such a popular different systems, or if you need to Bannisters Yorkshire Family Farm also choice in foodservice outlets. Jo Holborn, prep it from scratch. recommends frozen potato products McCain Foods Marketing and Category “Using the McCain range of frozen as an easy solution for offering a wide Controller, explains: “Freezing maintains potato products enables chefs to have range of side dishes. As examples she suggests: “Traditional bubble & squeak made with roasted onion, carrot and “When it comes to versatility and cabbage; or a fluffy, creamy mashed potato - all ready to heat from frozen, in nutrition, baked potato products are convenient portion sizes.” The Bannister family has been farming hard to beat” on the Yorkshire Wolds for over 100 years and has been supplying specialist frozen
July/August 2018 | Hospital Food + Service 19 Potato products
“Ensuring you have clean oil is McCain Menu Signatures Traditional chips essential to the taste and quality of chips. Change your oil regularly and where possible fry fish and strong flavoured items in separate oil to your chips. If your oil is dark in colour, is emitting a strong odour or your chips are taking longer to colour and/or coming out covered with dark flecks then it is time to change your oil.” Cathy Amos, Sector Marketing Manager, Brakes.
potato products to the foodservice and nutritional benefits of sweet potatoes. “These bags are under retail sectors since 1985. “Sweet potatoes have earned a Another recommendation from reputation as a ‘superfood’, making them 100 calories each, Marie is baked potato products. “When ideal for hospital caterers looking for it comes to versatility and nutrition, wholesome and natural nutritious fare. making them a lighter baked potato products are hard to High in potassium, fibre and vitamins option than some of the beat, with potatoes being suitable for C and B6, they offer an interesting and vegetarian, vegan and gluten-free dietary colourful menu option, whether served alternatives requirements,” she says. baked and topped with hot or cold “On the hospital menu, they are ideal fillings, or as baked skins loaded with on offer” for meeting the needs of patients with pulled pork, cheese and spring onions or varying degrees of appetite, and are spinach, walnut and feta cheese. consume a meat-free diet, either by an appealing and comforting source “They require no special preparation giving up animal products altogether of complex carbohydrate. Bannisters or planning, as they can be heated in or by becoming a ‘reducetarian’ and Yorkshire Family Farm Littl’uns are small minutes as required, which results in less partially reducing their meat intake by baked jacket potatoes which are the waste too.” following movements such as Meat Free perfect size for smaller appetites and can Mondays, the demand for vegetarian be ready within minutes, served with a Snacking products is on the rise,” says Jon Wood, delicious hot or cold topping, or as a side Commercial Director at Seabrook Crisps. to a main meal.” The humble potato is also the base for “The demand for gluten-free products one of the most popular savoury snacking is also increasing as consumers become New potato products products ever. Nowhere is the versatility more health conscious. More customers and flexibility of the potato more evident are now opting for gluten-free choices Andy Jones continues: “When you’re than in a bag of crisps, and manufacturers where possible, flouting the assumption ill you don’t feel adventurous, you want have innovated to meet market trends that gluten-free ranges appeal only to familiar food that you recognise and for healthier products, free-from dietary those with Coaliac disease. As the only enjoy. Mash is an absolute staple; it’s on requirements and new flavours. major crisp brand that is Coeliac UK the menu seven days a week, lunch and Seabrook Crisps recently introduced accredited, Seabrook Crisps’ entire range supper. Chips, particularly with fish on a a smaller 18g pack size in Sea Salted, is gluten-free and therefore well placed Friday, are popular. We would definitely Cheese & Onion and Sea Salt & to meet this consumer requirement.” have some unhappy patients, staff and Vinegar flavours. These bags are Taste is also key, particularly in the visitors on our hands if that changed.” under 100 calories each, making them crisps category where consumers eat for However, staff and visitors may feel a lighter option than some of the enjoyment and ‘quick and easy’ are two more adventurous and want a greater alternatives on offer. They are available drivers of consumption. A recent flavour variety of the options that are available from major suppliers, including NHS addition for Seabrook Crisps is Lamb to them on the high street. Andy Supply Chain, Bidfood, Brakes and & Mint, which many consumers voted explains: “At the moment menus are local foodservice providers. their favourite when sold in a six-pack very traditional but it’s inevitable that Free-from snacks are often multipack format. “The flavour supports some of those high street influences positioned at a premium price point, but consumer demand for snacks that have start to creep in at some point. It might Seabrook Crisps advises all of its crisps a real and authentic food taste and the just be having Sweet Potato Fries as are suitable for vegetarians and they strong, British flavour is in keeping with another option, which would be easy to are also gluten-free, ensuring they offer the rest of our portfolio. It has proved so deliver operationally, but either way I can good value for retailers and consumers, successful with consumers that we are certainly envision a shift, even if small, whilst the bold flavours ensure there is now introducing it in our single 31.8g occurring in the next few years.” no compromise on taste. format, to bring a new flavour experience Marie Medhurst elaborates on the “With more people now opting to to the food on-the-go shopper.”
20 Hospital Food + Service | July/August 2018
Topical report
How sustainable is your cooking oil?
Globally, palm oil is one of the most popular oils for cooking and it is also widely used as an ingredient in food and non-food products. Producers of palm oil have been much criticised recently for unsustainable farming methods resulting in deforestation across huge regions of Indonesia. But before caterers ditch their palm oil for one of the alternatives they should look behind the headlines at the bigger picture.
Palm oil accounts for around 35% of the world’s vegetable Demand change oil market. According to www.statista.com, 2016/17 On the face of it palm oil sounds like a very bad option for the consumption of palm oil was 59.97 million tonnes. The next planet. Earlier this year supermarket chain, Iceland, responded biggest vegetable oil is soybean (53.62m tonnes) and then to a survey of its consumers and announced a ban on the use rapeseed (29.22m tonnes), with other familiar oils falling a of palm oil in its own-label food products by the end of this long way behind - for example, sunflower (16.62m tonnes) year, saying it will switch to the use of alternatives, such as and olive (2.63m tonnes). butter or rapeseed oil. Palm oil trees are tropical, grown within 10 degrees Where one leads it is not unusual for others to follow, north or south of the equator in regions that are typically but caution is being urged before choosing this course of populated by vast areas of tropical rainforest in Africa, Asia action. The Roundtable on Sustainable Palm Oil (RSPO), which and South America. It is a very productive tree; on average, certifies sustainable palm oil, warns that moving to alternative 3.9 tonnes of crude palm oil and 0.5 tonnes of palm kernel oils may create further, potentially bigger, problems. Because oil can be extracted per hectare. The oil can be harvested 12 the palm oil tree is so high-yielding, to produce an equivalent months of the year. amount of oil from comparable crops such as soya would However, the increasing worldwide demand for edible require much more land simply to grow the plants, which vegetable oils has led to growth in the number and size of could lead to even more deforestation. Finding an alternative palm oil plantations - sometimes at the expense of rainforest. oil, particularly with a fast-growing global population and The practice of draining and burning the peat beneath the rising consumption of all oils, is clearly a challenge. rainforest releases significant amounts of greenhouse gases into the atmosphere. Greenpeace reports that deforestation to produce commodities including palm oil shows no sign of slowing “Increasing worldwide demand for down. Decades of deforestation for plantations have created ideal conditions for the raging forest and peatland fires, such edible vegetable oils has led to as those that spread a toxic haze across South East Asia in 2015, leading to 100,000 premature deaths. Deforestation is growth in the number and size of also a major threat to the habitat - and therefore survival - of many species of animal, including the orangutan. The BBC palm oil plantations - sometimes at reports that 100,000 orangutans have been killed in 16 years and the species is now under serious threat of extinction. the expense of rainforest”
22 Hospital Food + Service | July/August 2018 Topical report
“The palm industry has the power Developments with alternative oils
to improve, but only if buyers Among the alternative oils, rapeseed is one strong candidate. It is grown widely throughout demand change and support the the UK and the cooler climates of northern Europe. Several caterers have started a move producers who are investing in towards rapeseed oil as a more sustainable alternative to olive oil. Recent developments sustainable farming” with rapeseed may increase its viability for more widespread use in foodservice. Greenpeace agrees that switching to alternative oils is not One of the reasons for the popularity of palm necessarily the answer, but it accuses RSPO of paying “lip oil for cooking is that its high oleic acid content service” to the issue, adding that its existing standards will not allows the repeated use of this oil without prevent the destruction of forest and peatland, and that some deterioration. Recent advances in plant breeding of its members are actively involved in the practice. have allowed scientists to develop new lines of Earlier this year Greenpeace challenged 16 leading oilseed rape that are enriched with oleic acid. members of the Consumer Goods Forum (CGF) to European farmers are starting to use their oilseed demonstrate their progress towards a “clean” palm oil supply growing expertise to develop this new, alternative chain. Some - including Nestlé, Mondelez and Unilever - have oil, known as HOLL - High Oleic Low Linolenic. made steps towards transparency, others, according to Lionel Lordez, Business Development Leader Greenpeace had not. for HOLL, explains: “This provides the European Caterers are therefore being urged to consider the foodservice industry with a traceable, truly sustainability of their cooking oils and other products they sustainable product, that’s grown right here buy from some of the major food companies that contain on our doorstep. European manufacturers and palm oils. operators now have an alternative not only to “The palm industry has the power to improve, but palm oil, but also to soy and sunflower oil.” only if buyers demand change and support the producers A recent sustainability comparison between who are investing in sustainable farming. Sourcing and rapeseed oil and sunflower oil puts rapeseed on using a certified frying oil is one of the simplest and most top both in terms of a lower carbon footprint and cost-effective ways to support sustainability,” says Olivia reduced water consumption. Shuttleworth, Brand Manager for Prep high performance The report was commissioned by HOLL frying oils at AAK Foodservice. Prep oils are certified and carried out by consultants, Bidwells. It sustainable by the RSPO. was conducted using respected international NHS Supply Chain also confirms its requirements within standards, including those drawn up by the the ambient Food framework are for 100% sustainable, Kyoto Protocol, the UK Food and Agriculture RSPO certified palm oil and adds that it regularly attends Organisation and the Water Footprint Network. Hospital Caterers Association Branch meetings and talks For carbon footprint, the study looked at the with NHS Trusts to highlight its sustainable and ethically CO2 equivalent emitted in production of the crop, sourced products. drying and storage, transport and oil extraction. In the UK, action is being taken. The issue of sustainable Across the countries included in the study, oilseed palm oil was the subject of a summit at Westminster in rape emitted an average CO2 equivalent of June. The event was attended by major food companies, 333kg/tonne of crop, while sunflower production including AAK, and was hosted by Chester Zoo, City of led to an average CO2 equivalent of 525kg/tonne Chester MP, Chris Matheson and global experts. Cat Barton, of crop. Field Programmes Manager at Chester Zoo, says: “Bringing When it came to the water footprint together key players from across the food industry and comparison, there was much greater variation conservation community is vital if we are to work together to between countries. Nevertheless, oilseed rape solve this crisis and be part of the solution. Action is critical showed itself to be more ‘water friendly’, with and urgent.” sunflowers requiring up to four times as much “The palm oil industry has a long way to go to become water per tonne of seed. fully sustainable, but improvements can only be achieved if businesses demand change,” adds Olivia Shuttleworth.
July/August 2018 | Hospital Food + Service 23 Breakfast & morning goods Fuelling the day It’s the most important meal of the day, but what are the current ‘must serve’ Pancakes with fruit, made items on the breakfast menu? Hospital with Whirl Food + Service investigates.
Any conversation about favourite items on a British demands and delivers on taste.” breakfast menu has to include eggs, bacon and toast. The pure, rich and creamy butter range from Lakeland Anglia Crown’s core menu range, Crown Choice, Dairies includes a size seven format and 250g pack - available features a variety of popular and nutritious breakfast in cartons of 20 and 40 - which is colour referenced with menu items, such as scrambled egg, omelette, bacon, green denoting salted butter and red indicating unsalted sausages (meat or vegetarian), hash browns and baked butter for ease of identification in the kitchen. beans. The multi-portion frozen options are suitable for different environments, individual needs and budgets. LIQUID BUTTER SUBSTITUTE Anglia Crown has also introduced a solution to make it easy A liquid butter substitute simplifies the preparation of some to put boiled eggs back on the menu. Paul Howell, Managing breakfast classics, such as scrambled eggs. Whirl is a vegetable Director, explains: “Dippy eggs paired with toasted soldiers oil with natural butter flavouring that is lower in saturated fat are surely one of everyone’s favourite breakfast dishes. Once than butter or margarine and higher in the ‘good fats’. the FSA lifted the ban, our challenge was to discover how Olivia Shuttleworth, Brand Manager for Whirl, says: to deliver this within a hospital setting. We immediately set “Protein is key to staying fuller for longer and is the source about finding a solution, and we are delighted to help bring to of essential amino acids which the body uses to repair tissue. healthcare a perfect soft-boiled egg. Breakfast classics such as scrambled eggs are packed with “The Yowk egg is individually packaged and can be ready the nutrients needed to aid a speedy recovery as well as in just five minutes using a hot water still or kettle. Fully being quick and simple to prepare. Familiar favourites like pasteurised, it is pre-cooked to make the egg white set whilst these should therefore be staples on the breakfast menu. the yolk remains runny. The packaging turns into a ready- “To make it even more straightforward hospital caterers made egg cup and comes with its own spoon. The eggs are could use a liquid butter substitute. It doesn’t have to be delivered chilled with a minimum of four days shelf life and all refrigerated or melted and it blends quickly and easily into eggs come from Lion brand authorised providers.” your egg mixture for soft, scrambled eggs which have the taste and texture patients, staff and visitors will love. BUTTER “Serve in a tortilla wrap with a blob of sauce and you “Butter may be a small addition to breakfasts, but it can have a nutritious grab-and-go option which can be eaten make a big difference,” says Paul Chmielewski, Head of at the bedside during morning visiting hours. Add strips Marketing and International at Lakeland Dairies. According of lean ham or slices of veggie sausages for an even more to Kantar World Panel, butter sales have risen by 7% in five filling breakfast feast.” years, while margarine spread sales have fallen. The two key drivers for this are said to be the demand for ‘real food’ and NON-TRADITIONAL BREAKFASTS the trend for clean eating. If you are looking for something a little more adventurous, “Great taste and quality aside, there is now a weight of Olivia suggests current high street favourites - waffles and research that supports the health benefits of eating butter pancakes. “Healthy versions of favourite treats can help and the good fats it contains, as well as the negative impact tempt patients to eat, and persuade staff to enjoy a quick of consuming HVOs and trans fats found in some spreads. and filling snack in on-site cafes and restaurants rather than With just a single ingredient - milk - butter meets these snatch a speedy cereal bar on the run.
24 Hospital Food + Service | July/August 2018 Picture is not a Yowk egg
“The Yowk egg is individually packaged and can be ready in just five minutes using a hot water still or kettle”
“Batches of pancakes can be griddled in seconds, and variations including grains and fruit will mean they’re healthy fuel for recovering bodies too. Combine Reduced Salt Whirl with eggs, flour, mashed banana, oatflakes, cinnamon and nutmeg to make the batter.” Cake is another easily transportable option for a bedside breakfast. “Breakfast loaves and flapjacks in high-street coffee shops have made this an acceptable breakfast option and it can be a great way to sneak in some fibre in an easily palatable form for jaded appetites,” advises Olivia. Using Whirl provides the rich, buttery taste but with virtually zero trans-fat means cakes can be healthier without compromising on flavour. Another suggestion, from Gordon Lauder, Managing Director of Central Foods, is KaterBake Fruit Bread. “People’s lives are now so busy they don’t always have time to sit down to eat and visitors may be grateful for a quick and tasty option they can grab on-the-go. Many hospital staff will also be working shifts and may not wish to eat traditional breakfast items like porridge or bacon and eggs at 2am in the morning, whereas a hot, buttered fruit bread with their favourite cup of tea or coffee will be a welcome option. This could well prove to be an opportunity for an extra sale alongside a hot drink too.” KaterBake Fruit Bread is flavoured with orange zest and cinnamon and the great smell when toasting may encourage retail customers to trade-up. It is individually wrapped so operators can just defrost and serve what they need, which reduces waste. Gordon adds that street food and food-to-go are still key high street trends and wraps or paninis are perfect for offering throughout the day, combining breakfast and lunch into brunch, for instance. “Catering staff don’t have to just add sausage, egg and bacon to a breakfast wrap or panini, they can add more healthy fillings such as egg, peppers and spinach; avocado, bacon, lettuce and tomato; Breakfast & morning goods
KaterBake Fruit Bread
“A hot, buttered fruit bread with their favourite cup of tea or coffee will be a welcome option” On the ward, instant coffee brings the operational simplicity needed for service and Martyn recommends that Agglomerate coffee is a great solution, bringing a good scrambled egg and smoked trout - the only limit is their balance between quality and price. imagination! Wraps remain a popular item for meal occasions Operational simplicity is also important for staff, but offer throughout the day, not just at breakfast and brunch.” a trusted brand, which they would choose at home. Visitors will want milky drinks made from whole beans. HOT DRINKS Lakeland Dairies has launched Barista Milk to help No breakfast menu would be complete without coffee and hospitals to meet the demand for milky drinks. Barista Milk tea. Martyn Bell, Category Marketing Manager for Jacobs means no matter the time pressures, staff experience or Douwe Egberts Professional stresses the importance of equipment available, hospital caterers can offer a great understanding the differences between the motivations and tasting, frothy coffee that will last right until the bottom of occasions for drinking coffee between three different groups the cup. of consumer in the hospital - patients, staff and visitors. Barista Milk’s foaming capabilities mean caterers are “Patients, often in unfamiliar surroundings, are looking guaranteed a smooth, dense and long-lasting frothy for reassurance and hot beverage service shouldn’t be beverage every time it’s used. It can be foamed and re- underestimated as an important part in structuring a patient’s foamed, and is enhanced to ensure a consistent foam day. The morning coffee is often the signifier of the start of texture is guaranteed throughout the year. the day, and through the day coffee and tea provision is a Containing just 1% fat, Barista Milk is suitable for use welcome distraction. In looking for reassurance, it’s great in all barista-style coffee machines and can be stored at for patients to see a brand they trust, this reflects well on the ambient temperature until opened. It also reduces the quality of care they receive during their whole stay in hospital. wastage associated with using fresh milk, helping to boost “The hardworking staff in the NHS often work long hours as the bottom line. part of large teams. Whilst the energising properties of coffee Don’t forget to promote the beverage menu, including are well documented, increasing productivity and alertness, appetising images of the product. “The more readily the the social benefits of making a cup of coffee for others in information is available, the more it will encourage sales,” your team is often overlooked. “Lets have a coffee” is often says Martyn Bell. a shorthand way of inviting someone for a chat, an important “Coffee is considered a breakfast staple hot beverage social facilitator that can help to build strong bonds and and we believe that hospitals should strive to respond to all improve the efficiency and effectiveness of the team. the same need states as in the wider environment. Hospital “Hospital visitors are probably looking for slightly higher managers understand that a patient’s emotional wellbeing quality and variety from their coffee. For them coffee in can have a significant impact on their overall happiness and hospital is more of a luxury rather than part of the daily ward offering them a ‘taste of home’ helps contribute to their routine, they are more likely to be looking for lattes and overall comfort.” cappuccinos from coffee shops, or vending machines, and Tea also has a key role in the healthcare sector - it can they are prepared to pay for them.” contribute to maintaining sufficient nutrition and hydration This means a hospital needs a varied coffee offering. in patients, staff and visitors.
26 Hospital Food + Service | July/August 2018 Toast with Lakeland Dairies’ butter
“We believe that hospitals should strive to respond to all the same need states as in the wider environment”
Marshall Kingston, Tetley Senior Brand Manager - Out of Home, explains: “Not only can a cuppa contribute to daily fluid intake, but also the familiar taste can offer comfort to patients. On average, patients drink two to three cups of tea per day and the top three occasions for drinking tea in healthcare environments are; to pass time, for a quiet drink and to relax.” Breakfast and mid-morning is without doubt the most important day part for hot beverage consumption, for tea especially. There are 3.1bn out-of-home tea occasions each year. According to the Tetley Tea Report 2018, healthcare has the second largest sector value share (22.2%) in the out-of-home tea market, and with growth steady at 4.1% YoY, there is opportunity to expand into new tea segments. Offering choice to patients and visitors can create a great impression and have a positive impact on good hydration practices. “Breakfast has become just as much a social event as lunch and dinner. Consider making breakfast time an occasion between patients and staff. Through socialising with each other, patients will be distracted and subconsciously enjoy their breakfast and cup of tea, ensuring they are receiving all the nutritional benefits they need.” While black tea remains a firm favourite in the healthcare sector, fruit and herbal and green blends all have their individual health benefits. Despite some common myths regarding caffeine and hydration, black tea and fruit and herbal blends all contribute towards levels of hydration. Considering flavour combinations by pairing different tea blends and food can enhance the taste of both the dish and the beverage, such as English Breakfast tea with a hearty bowl of porridge, and picking the right tea can turn any offering into an exciting dining experience.
Commercial Kitchen debate
L to R: Craig Smith, Roger Denton, Andy Jones, Mark Kendall and Phil Shelley
BUILDING BETTER KITCHENS At Commercial Kitchen in June a panel debate on the Hospital Kitchen tackled some of the big issues facing the hospital catering sector in the coming years.
The debate was chaired by Phil Shelley, immediate past National Andy Jones agreed that the biggest issue facing the public Chair of the Hospital Caterers Association (HCA) and featured sector caterer is people. “We need to nurture the people.” Craig Smith, National Vice Chair of the HCA and Head of A word of warning to the manufacturers, therefore, from Corporate Affairs, ISS UK; Andy Jones, Hospital Consultant Mark, was: “Complexity should be avoided at all costs. With and Chair of PS100; Mark Kendall, Director of Inox Equip and some equipment you need a NASA degree to get the benefit Chairman of ceda; and Roger Denton, National Secretary of the of everything it can do.” What tends to happen in practice is National Association of Care Catering (NACC). that the operatives who use the equipment day-in, day-out to Four topics dominated the debate: do simple tasks completely forget the other more sophisticated • Connectivity and the Internet of Things (IoT) and complicated operations it may be capable of. Therefore • The availability and skills level of the workforce ongoing training - funded by the manufacturers - should be • The procurement process supported to ensure staff today and in the future are aware of • The political stage the full functionality of the equipment. There’s no doubt that connectivity is currently one of A further obstacle is the lengthy procurement process and the buzzwords for the manufacturers of commercial kitchen purchasing frameworks that can preclude innovation. Once a equipment. Mark Kendall, (the only representative from a framework has been signed off and the organisation is locked manufacturer on the panel), said there were two words that into it the flexibility to innovate is removed. The caterer needs to should be underlined with regards to connectivity right now and be able to influence the people who are responsible for setting they are “brave and courageous.” the frameworks and to work in collaboration with manufacturers. The challenge is to bring together all the manufacturers and task them with agreeing on a system that will connect What’s coming next? all equipment - large and small, wherever and whenever it is The political stage is the biggest uncertainty. There is still manufactured. This would enable the industry to adopt a long- a lack of clarity over Brexit and there’s also a question over term model rather than resulting in a VHS/Betamax scenario the longevity of the current government with one panellist that discourages investment through uncertainty. Particularly in predicting an election within the next 12 months resulting in the public sector, where funds are hard to come by, it is unlikely another hung parliament. that any organisation will opt to move forward with the benefits If the present government remains in power the end to that connectivity can bring until there are assurances that what is austerity is not in sight. Andy Jones thinks it has at least another offered and accepted today will not be scrapped tomorrow. five years to run and believes it is time to get the key players in The benefits of connectivity are not difficult to see - Craig the sector together to decide how to deliver the best service Smith pointed to improved efficiency around energy costs with value for money, and to determine what equipment staff and a demand for value for money as well as innovation. need to do their jobs well. There is little doubt that IoT will have an impact in the commercial kitchen of the future. However, a further concern, raised by Roger Denton, is whether the kitchen will have “This would enable the industry to adopt a staff that are sufficiently technically aware for the benefits of long-term model rather than resulting in connectivity to be realised. “We have a big enough problem getting staff in to train to operate normal equipment - in a a VHS/Betamax scenario that discourages kitchen like this we need to be upskilling people to meet this investment through uncertainty” future trend. I think it’s a few years away,” he said.
July/August 2018 | Hospital Food + Service 29 Kitchen design PLAN FOR A FREE-FLOWING
WORKSPACE “The space and shape can impact on the workflow in a negative or positive way and have a big effect on the productivity, efficiency and safety of the kitchen”
Whether large or small, whatever the style of food service and no matter how much cooking is involved, good kitchen design improves productivity and efficiency, enhances safety and staff wellbeing and creates a better working environment. 3D, which means you gain every bit of space the kitchen has to offer.” Tyron Stephens-Smith, Creative and waste reduction, better quality and Every movement by every member Projects Director of TAG UK, defines consistency of the food and also of the catering team should be the role of the kitchen designer potentially reduce overheads.” factored-in, from the time the food as: “To refine the efficiency and TAG looks at the kitchen design enters the site to when the plates effectiveness of the kitchen.” in 3D, not just the plan view, and rubbish are cleared. “If all are Investing in kitchen design which means all the space can be considered in conjunction with each pays dividends. “It can affect all maximised. “Small areas you wouldn’t other it makes for a free-flowing kitchen aspects, such as speed of service, notice in a plan can be picked up in with no wasted walking or overlapping.”
30 Hospital Food + Service | July/August 2018 Kitchen design
Workflow equipment standing idle is taking up valuable floor space. Managing the space to ensure an effective workflow “Kitchens serving large volumes need an effective that works for the individual kitchen is one of the critical workflow so that staff are able to deliver food quickly and elements to get right from the outset. efficiently to large numbers of people in a short space of Adequate space and a sensible, regular shape, are the time. You need a system that keeps both hot food and cold two factors that top the wish-list here, but in a hospital the food in top condition, without issues like drying out.” first is often a challenge and the second may be out of the Moffat is currently working on a foodservice trolley that caterer’s control. hospital caterers can load with hot plated meals and which Kitchen designers like square spaces, Stephen Ryan, can then rapid chill, store, regen and hold hot, all in the Business Development Manager at ABDA Creative Design & one cabinet. As well as delivering excellent quality, it will Build, tells us, and there’s a very good reason for this. “Most minimise handling. of the equipment within a commercial kitchen that can be The space available also influences the choice of refrigeration bought off the shelf is square,” he says. “It is also more cost equipment. Malcolm Harling, Sales and Marketing Director of effective when creating stainless steel benching to keep it Williams Refrigeration, says: “The style of refrigeration chosen square or rectangular, therefore reducing the whole cost.” depends on whether cabinets, counters or coldrooms maximise The space and shape can impact on the workflow in the space available and suit working practices. Another a negative or positive way and have a big effect on the consideration is whether you will be operating a cook-chill productivity, efficiency and safety of the kitchen. Chris system and therefore need a blast chiller.” Hinton, Company Sales Manager at Shine Food Machinery, In creating a kitchen workflow that suits your explains: “Having a good flow is very important for chefs, own operation it is vital operators work closely with cooks and staff to be able to move around quickly and manufacturers and designers to ensure they are specifying carefully when preparing and cooking food. A kitchen the right equipment for their kitchen’s requirements, says design with the right amount of space and designated Simon Lohse, Managing Director of Rational UK. “Designers areas for cooking is vital, and can prevent any accidents in and customers should visit other sites where equipment the kitchen such as trips, slips and falls. Overall this creates they are considering is already in use to make sure they a better working environment which will ensure happy and are making the right purchasing decisions. Ideally get the productive cooks and staff.” equipment demonstrated and where possible test it out Shaune Hall, Product Development Chef at Falcon prior to purchase.” Foodservice Equipment adds that it’s important for the Remember, however, that all kitchens are different. chefs to have an input to the use of space in order to create “Always follow your instincts and don’t go with what other a layout that works for their specific practice and that caterers are saying is good or right for the kitchen,” advises streamlines operations. “Compact and multifunctional units Michael D’Aubney, Managing Director of DF20. “Always do are popular options as they make the most of the often your own research into how your kitchen should flow.” limited space available,” he says. Watch out for bottlenecks - front or back of house - is the Lack of space is a common complaint heard in many advice from Glenn Roberts, Chair of CESA, who adds: “Also hospital kitchens. In addition to considering multifunctional ensure that practical necessities are planned for, such as how equipment as a good way to make the most of the available to get dirties from the table to the warewasher.” space and money, Donald Reid, Sales Manager of Moffat Paul Crowley, Marketing Development Manager for Catering Equipment advises: “The more a piece of kit is Winterhalter UK says the warewashing manufacturer can used the better value the initial investment becomes. Any help to advise on issues such as this, and recommends a
July/August 2018 | Hospital Food + Service 31 Kitchen design
Winterhalter warewasher in use successful kitchen design should focus on the best use of space, looking at how many dishes need to be washed and at the throughput of the warewasher.
Cross-contamination This is a growing issue in kitchens that increasingly have to cater for people with dietary requirements, such as allergies and intolerances to products containing gluten or dairy. Protecting against cross-contamination can be part of planning the workflow of the kitchen. Stephen Ryan advises: “Manage the process from goods in all the way to food leaving the kitchen and try and keep even the route the kitchen team have to walk separate to avoid cross- contamination. Ensure there are clear stations for allergen Meiko’s WasteStar food preparation, and where possible, separate items of cooking waste handling system equipment that are used to cook and prepare the food. “In some facilities where allergen food prep and service is key we are now seeing even separate kitchens that are allergen free; although it is a high cost and use of more space the fact of the matter is if somebody receives contaminated food what would the cost of that be?”
Food waste There has always been food waste in the kitchen, but the pressure to reduce it to a minimum and to be more environmentally responsible in how unavoidable food waste “The process of ensuring that waste becomes a resource is disposed of is greater than ever before. This is another is high on the legislative agenda. England and Wales will factor that should be considered in the design of the soon be following Scotland and Northern Ireland by passing kitchen, perhaps with the inclusion of a dedicated area for new food waste legislation,” adds Glenn. recycling and reprocessing food waste. “There’s no ‘one size fits all’ solution to food waste. “Looking after the volumes of waste created in That’s why CESA will be lobbying government to take a commercial kitchens has become a serious challenge,” pragmatic approach - one that allows a site’s needs to confirms Glenn Roberts. “Legislators have tended to push be taken into account when choosing the optimum food for kerbside collection, but in CESA’s view there are several waste solution. We need to ensure that the case for all technologies that provide greener alternatives. green technologies is put forward, so they are available for “The argument is gaining traction - recently the Northern operators to use.” Ireland Environment Agency (NIEA) considered banning Paul Anderson, Managing Director of Meiko UK, has dewaterers as part of its initiative to deal with food waste. identified a trend for hospitals to ‘build in’ vacuum food CESA argued that, by separating food waste from water, waste handling solutions into the new dishwash areas. dewaterers provide a valuable service as the solid food The latest vacuum systems feature a waste inlet built in waste takes up a much smaller volume, reducing collection alongside the ‘dirties’ end of the dishwasher. Plates can be costs, and the grey water produced is safe for discharge scraped as usual by the operator. But rather than ending up into sewers. in a bin or down the waste disposer, the waste is transported “In fact, the dry residue they produce can be turned to a secure storage tank to await collection by tanker. into high-energy compost using In Vessel Composters. “This solution might earn a rebate from the water Following lobbying from CESA, the NIEA agreed to allow supplier because you are no longer pumping food down the continued use of dewaterers, provided they comply with the drains,” Paul advises. “It is also cleaner than the its regulations.” ‘grey water’ solutions, ensuring no smells and maximum Other food waste technologies to consider include food hygiene.” waste disposers, vacuum and pump waste systems, and A vacuum system cuts the labour needed to move leaky food waste digesters. Suppliers will be able to advise on the black sacks of food waste around the premises; saves space system that best suits the individual kitchen. by reducing the number of wheelie bins and the size of the area needed to store them; and reduces cost. “Hospitals “The more a piece of kit is used the better may not count the cost of bin bags used specifically for transporting food waste,” adds Paul. “Big users can save value the initial investment becomes; £thousands over 10 years, with heavy duty wheelie bin any equipment standing idle is taking up bags costing around 18p each*. Used just 10 daily, 7 days per week, x 52 weeks, x 10 years and the cost adds up to a valuable floor space” staggering £6552.
32 Hospital Food + Service | July/August 2018
Kitchen design
Rational CookingCenter
“There comes a time when advances in technology pay back more quickly than maintaining old equipment”
Energy-efficiency or warm-up the fresh incoming air during colder months, reducing the need for extra heating, either in the kitchen or Designing a new kitchen, or refurbishing an old one, is a elsewhere on the site.” good opportunity to specify new, efficient, energy-saving In some cases this can mean overhead ventilation is not equipment. This may require additional up-front investment necessary. Paul Anderson explains this can enable the use but can lead to long-term savings. “Choosing the right, of smaller rooms and spaces with low ceiling heights that efficient, economically-friendly equipment can save large would have previously been thought unsuitable. amounts on operation costs over time. All too often clients Combi steamers and other multifunctional equipment ‘hold on’ to existing equipment and waste thousands of lines are designed for energy-efficiency and they take pounds on repairs in the process rather than purchase a up less space in the kitchen than a bank of separate new item,” says Michael D’Aubney. appliances. This means a smaller kitchen footprint and Paul Anderson agrees. “There comes a time when savings on extraction systems, service supplies and overall advances in technology pay back more quickly than running costs. There are also reductions in heat and maintaining old equipment, making it good business sense recovery times,” says Simon Lohse. “Energy consumption is to invest in a new dishwasher, for example, where machines a significant cost factor in kitchens. Even minor savings can are becoming more cost effective, environmentally friendly have a major effect at the end of the financial year.” and better for the staff who use them. “NHS catering managers need the facts and figures At the end of the day to prove the financial case to their management and the accountants. Good equipment suppliers will provide it; “Once you have your design planned out, the equipment all you have to do is ask for our help ... and hope the chosen should also be installed in the correct places and allow accountants understand that acting early can bring financial proper room for working, to ensure that staff and customers benefit to the hospital and the Trust.” can use them effectively,” says Irene Keal. Marketing Director New, energy-efficient equipment also embraces new at Sylvester Keal. working practices in the kitchen. “The old practice of chefs On a practical level, with warewashers this involves ensuring coming in and turning on the stoves first thing is a huge sufficient and suitable space is available to keep the dirty energy-waster,” says Glenn Roberts. “A new kitchen design and clean dishes separate, and with refrigeration this means allows you to specify modern energy-efficient cooking keeping units away from heat sources, such as cookers, if equipment - it often heats up fast, there’s actually no possible. need to turn it on early or leave it turned on. There is also Getting the kitchen design right brings a final benefit. pan-sensitive equipment, including (but not exclusive to) “Proper kitchen design will be easier to maintain and keep induction, which only turns on when it senses a pan in the clean, which in turn will create a better working environment. heat-zone. This will impact on staff and the quality of the food produced “Similarly, modern heat exchange technology is having and the service given, which in turn will transfer into a better a huge impact on energy use, for example in warewashing experience for the customer,” concludes Irene. and ventilation. In the latter, the heat from air that is being extracted from the kitchen can be recycled to ‘temper’ * (760x1200x1370 160 Gauge, cost for £200, £37.20 or 18p each)
34 Hospital Food + Service | July/August 2018
Nutrition The truth about
Public Health England and the government are taking steps to reduce the amount of sugar consumed in the average person’s diet. Nutritionist, Sarah Flower*, digs into the truth about sugar and simple steps we as caterers and individuals can take to reduce it in our diets and those we serve.
The average family of four in the UK consumes an average of 6kg of sugar PER WEEK! That is a staggering 312kg per year. We all need to cut our sugar consumption dramatically. In 2015, The World Health Organisation set new guidelines. It recommended adults and children reduce their daily intake of free sugars to less than 10% of their total energy intake. A further reduction to below 5% or roughly 25 grams (6 teaspoons) per day would provide additional health benefits. This is still quite a substantial amount, but shockingly, some low-fat yoghurt desserts can contain more than the maximum set per day. Looking at the amount of sugar in our food, it is easy to see why we are on average consuming 30-40 teaspoons per day! Free sugars refer to monosaccharides (such as glucose and fructose) and disaccharides (such as sucrose or table sugar) added to foods and drinks by the manufacturer, cook or consumer, and sugars naturally present in honey, syrups, fruit juices and fruit juice concentrates. Since the low-fat revolution in the 1970s, we have been consuming more and more carbohydrates, especially refined carbohydrates and sugars. Because carbohydrates “The liver doesn’t know how to deal are half the calories of fats, they are deemed as ‘diet’ with the high levels of fructose as food, yet they have the opposite effect. We are seeing an there is no real requirement for it in epidemic of children and adults suffering from the effects of insulin resistance, leading to type 2 diabetes, obesity, fatty the body” liver disease, heart disease and inflammatory conditions. But do we really understand sugar? Let’s get down to than we have ever eaten in our existence and it is absolute basics. this excess consumption that is so detrimental to • Sugar is made up of 50% glucose and 50% fructose our health. Our body can run extremely really well but has no nutrient value and is not needed by the on fat, protein and can produce its own glucose/ body at all. We could live quite happily without any carbohydrates. Limited sugars and carbohydrates added sugar. can greatly reduce a number of ills. • There are many names for sugar - maple syrup, • Fructose is now deemed to the most damaging honey, molasses, brown sugar, agave syrups, high sugar form. Fructose is also found in fruit. Eating a fructose corn syrup, barley malt, cane sugar, dextran, whole fruit means you are also eating some fibre, sucrose, maltose, maltodextrin, Ethyl Maltol, lactose which slows the digestion of the fructose down. and the list goes on. These all affect the body in the However, drinking fruit juice removes the fibre and same way. a high concentration of fructose floods the liver. • Carbohydrates get converted into glucose, Suddenly that fresh orange juice in the morning providing energy. However, we are consuming more contains more sugar than a glass of cola.
36 Hospital Food + Service | July/August 2018 Nutrition
your risk of tumours. Poor bowel health also impacts how your body deals with cholesterol. • Leptin is a hormone that tells your brain when you are full. Fructose effectively turns off your leptin response, making it very easy to overeat. • Ghrelin is a hormone that tells us when we need to eat. Fructose and insulin mess with this hormone, stimulating it to make its presence heard, encouraging us to eat more and more. Lack of sleep can also affect this hormone which is why shift workers find it harder to lose weight. • Fructose can increase whole body inflammation and the risk of oxidative damage in your cells. It also has a detrimental effect on our looks as it interferes with collagen production, resulting in loss of skin elasticity and an increasing risk of wrinkles.
How to reduce sugar As a consumer, be aware that supermarkets are full of sugar, often in the most unexpected items, such as ready meals, gravy powder, spice blends, bread and pizza. Look at the sugar content on the nutritional information. Food manufacturers like to baffle us with science. However, the body doesn’t differentiate between refined or unrefined sugar, honey, dates, coconut sugar, maple syrup or agave, grape juice or cane juice, dates or Muscavado sugar - it is all converted in exactly the same way. It all spikes the blood sugar levels and all contains the more detrimental fructose. The truth about fructose Switch to a natural sweetener that has no impact This is the real baddie and is incredibly damaging. Fructose on blood sugars or insulin and contains zero fructose. is metabolised in the liver. The liver doesn’t know how Examples are xylitol, (sounds unnatural but it is made from to deal with the high levels of fructose as there is no real a wood bark); stevia, made from natural stevia leaf, (but this requirement for it in the body. There are many health is about 300 times as sweet as sugar so not so easy to use in implications from a high fructose diet. recipes); and erythritol, which is made from an alcohol, does not affect blood sugar or cause an insulin response and, as • Non-alcoholic fatty liver disease, caused by fat with xylitol, it can be used it just as you would sugar. (triglycerides) being stored in the liver, is increasing, As caterers, it is much easier than you might think to especially in children and can lead to cirrhosis of the reduce sugar content. I did an experiment with a catering liver. company providing school meals. We reduced sugar in all • Any remaining triglycerides get pushed out into the recipes by 10% every week or two. We took it to over 40% blood stream to cause a whole range of health issues, before it affected the taste or texture of the food - no one including heart disease and cell damage. noticed. That means we are consuming 40% of unnecessary • Fructose increases uric acid production, which can lead sugar! Remember as you cut out sugar, your palate changes to high blood pressure, gout and kidney stones. and you require less and less sweet things. • High fructose can increase waistlines and adipose Every time we eat or drink we are either feeding disease tissue (fat) around vital organs. We are now seeing or fighting it. Processed food is often full of sugar, salt and TOFI (thin outside fat inside) where youngsters unhealthy fats. Eating real food is packed with nutrients, look thin, but their internal organs have excess fat antioxidants and is colourful. If you read the label and don’t surrounding them, which can be incredibly damaging. recognise the ingredients, move on. You should not need a • Bowel health can be affected. Bad bacteria feed off the chemistry degree to decipher your food. sugars in your diet, particularly fructose. Poor bowel health not only affects your digestion and bowel habits Sarah Flower is a nutritionist and author of several but also lowers your immune system and can increase books including The Sugar Free Family Cookbook and Low Carb Slow Cooker. Eating To Beat Type 2 “Every time we eat or drink we are either Diabetes will be out 2018. www.sarahflower.co.uk feeding disease or fighting it” www.everydaysugarfree.co.uk Twitter @MsSarahFlower
July/August 2018 | Hospital Food + Service 37 NHS@70
HappyHappy birthday!!birthday!!
Images used under licence from the Royal Voluntary Service
The NHS is 70. “The astonishing fact is that Bevan’s vision has stood both the test of time and the test of change unimaginable in his day. At the centre of his vision was a National Health Service, and 60 years on his NHS - by surviving, growing and adapting to technological and demographic change - remains at the centre of the life of our nation as a uniquely British creation, and still a uniquely powerful engine of social justice.” Gordon Brown, speaking 10 years ago, still true today.
38 Hospital Food + Service | July/August 2018 NHS@70 “The vision for a national health service that was available to everyone and free to use was an extraordinary one”
Seventy years ago (July 5, 1948), NEVER AN EASY JOURNEY FROM THE ARCHIVES Aneurin Bevan, the Secretary of A news item from The Municipal Hospital Food + Service has delved into State for Health, officially opened Journal, April 15, 1949 shows that the the archives. the first NHS hospital. Park Hospital NHS has been under financial pressure - now known as Trafford General since almost the very beginning. South West Durham Hospital Management Hospital, part of Manchester “REDUCED EXPENDITURE Committee, Estimate of Expenditure for the University NHS Foundation Trust - IMPOSSIBLE” year ending March 31, 1950, Administration, was originally opened to patients on “Sheffield Regional Hospital Board written on a single sheet of paper, amounts to £9,000, of which £7,500 is staff salaries. December 17, 1928. It was used by have told the Ministry of Health that the armed forces from September it is impossible to meet Mr. Bevan’s 1939 - initially as a British military request for reduced expenditure On July 5, 1948, non-nursing staff at General hospital before it was transferred to without closing beds. When the Hospital, Bishop Auckland were listed as the US Army in 1943. regional hospital board submitted follows: The vision for a national health their 1949-50 estimate the finance • 13 Ward Orderlies • 45 Domestic Assistants service that was available to everyone committee had already made a net • 12 Laundry Women and free to use was an extraordinary reduction of £357,584 on management • 4 Boiler Firemen one and, as Gordon Brown’s words committee estimates.” • 1 Gardener demonstrate, that it has stood the test Even at this young age, this NHS • 13 Porters & Handymen of time is even more extraordinary. hospital was already warning it would • 1 Painter • 1 Engineer Speaking at the opening of have to close beds when more were • 5 Technicians Confed18, NHS Confederation Chair, needed and that it would have to • 3 Chaplains Stephen Dorrell said: “After nearly dismiss some staff when already • 8 Clerical Staff six years of war and facing profound staffing levels are too few for the • 1 Master economic and political challenges number of beds in occupation. • 1 Assistant Master • 1 Assistant Matron both at home and abroad, it The hospital also issued a warning • 1 Labour Master represented a commitment that post- about maintenance, saying: “... it • 1 Portress war Britain would find the resources was impossible to defer indefinitely • 1 Storekeeper to invest in a completely new and repairs, painting and renewals which • 1 Dressmaker untested approach to health policy. had already been put off too long.” “Bevan was committed to free Sound familiar? SEPTEMBER 1948 access to care, but his vision went The Milk Marketing Board’s monthly record well beyond that. He understood that A SHARED HISTORY of milk deliveries to SW Durham & Darlington the purpose of universal healthcare The NHS is celebrating 70 years, but Hospital Management Committees recorded is to secure what we now describe as many of its buildings were in use 165 gallons and four pints. healthy outcomes for citizens. as hospitals even earlier than that “He put it this way in his book ‘In and many have US and Canadian DECEMBER 1948 Place of Fear’: “Preventable pain is influences from the Second World The Secretary at Oaklands, Bishop Auckland a blot on any society. Much sickness War years. One organisation that wrote to express thanks on behalf of the and often permanent disability arise has worked with the NHS from the Chairman of the Hospital Management Committee for the seasonal gift of an “anker from failure to take early action, and beginning and before is the Royal of beer and some minerals” from the West this in its turn is due to high costs and Voluntary Service (RVS). Founded in Auckland Brewery Company. fear of the effects of heavy bills on the 1938, it began working in hospitals family….. from the very beginning, helping with “Society becomes more preparations for war, where volunteers 1950s Memories from Musgrove Park, which wholesome, more serene, and would be needed to fill staff shortages became an NHS hospital in 1951: spiritually healthier if it knows that in non-medical jobs, help with its citizens have at the back of their emergencies and recruit people to “The wards were heated by two, back-to- consciousness the knowledge that fulfil specific jobs, such as ward maids back coke burning stoves, and I remember not only they themselves, but all their or ambulance drivers. the early morning sound of coke being shovelled into them. In the 1950s, as patients fellows, have access to the best that Post-war, volunteers continued got better they were required to help out on medical skill can provide.” to provide their services and the the wards with chores.” “Bevan described these ideas organisation’s focus was on how it as socialism in action - but I think could assist with the aims of the NHS. “Every morning all the beds were pulled into that understates the extent to which The WVS trolley shops and shopping the middle of the wards so the rooms could be cleaned every day. The Old Building was he won support for the principle of services were introduced from 1046-48 made up of five wards each with 26 beds plus universal healthcare that extends well and over the years became a familiar 20 on the ENT ward, in total 150 beds, a small beyond those who would describe and welcome sight in wards across number compared to today.” themselves as socialists.” Britain - and they still are.
July/August 2018 | Hospital Food + Service 39 Award winner
Never STOP learning
The winner of the 2018 Wilma Wilkie award, presented by the Hospital Caterers Association to an individual deemed to have made an outstanding contribution to hospital catering, was Paul Birch, Head of Retained Estate & Facilities for the Friarage Hospital in Northallerton, part of South Tees Hospitals NHS Foundation Trust.
Paul Birch stumbled into hospital catering almost by intervened. He decided to take Xmas off before starting his new mistake. His decision to remain with the NHS however, position, quit the job he had been doing since leaving college was no mistake. This was based on his conviction that and then received the bad news that the Swiss authorities had he could make a difference to patients, particularly changed the rules and he was no longer eligible to work there. through the food, but his remit over his nearly 44 years of service has also extended to laundry, “His CPU became a training centre for portering, cleaning, sterile services, reception and the switchboard. As Head of Retained Estate & Facilities other caterers considering a similar at the Friarage he has ultimate responsibility for all estates and facilities services. “Backed by a great move and his experience with the team,” he says. Paul qualified as a Chef in 1974 and wanted to develop a cook-chill process was career in Classical French cuisine. He secured a job that would enable him to do this working at a hotel in Switzerland, but fate in demand”
40 Hospital Food + Service | July/August 2018 Award winner
Left with no job he answered a newspaper advertisement for a at the opening of a brand new, purpose-built cook-chill staff cook, working for Mid Staffs Health. production unit by management who were concerned As a classical chef, he wasn’t popular with the manager at that the staff were disengaged. He remembers being very the time and the experience was an eye-opener for him - even jealous of the sophisticated equipment, but says they were though he says the food was handled with care he felt they could right to be concerned. The production manager was not do better. receptive to help, but when Paul realised that he hadn’t He recalls a defining moment in his hospital catering career. even switched on the blast chiller, he knew there would As a junior in the team he was ladling gravy onto the plates of be problems ahead. By the end of day one, mental health roast beef that were to be served to patients on a mental health wards had received no food. On day two, it was 4pm before ward. He noticed there were no Yorkshire puddings on the plate lunch was served. and suggested they could be added. “With cook-chill you have to change your food The suggestion was dismissed with the attitude that these production methods,” Paul tells Hospital Food + Service. patients at best didn’t know what they were eating so why “They wouldn’t listen and their food wasn’t reaching bother, but next time roast beef was on the menu he was temperature in the re-gen trolley. They tried to blame the summoned by the kitchen superintendent and instructed to trolleys, but I knew it was the food.” make 2,000 Yorkshire puddings ‘for service tomorrow’. The cook-chill process needs more liquid and doesn’t work He had no idea how well with flour. Paul demonstrated to scale up to make such that using his production methods a quantity within the time “In today’s climate, where the food re-heated perfectly. frame, but he set his mind The production manager was to it, got an early start and there is pressure on dismissed and the team sent to produced the required South Tees where Paul spent quantity. There was a minor two weeks working with them, setback when he discovered everyone and everything, developing their recipes and that with the puddings on sharing his knowledge. the plate the lids would no he continues to face the Paul has also advised the longer fit, but he piled them Astrohoff Hospital in Sweden, separately into the trolley the Maitra de Hospital in Malta to be added at service and challenge of delivering and the Royal Hospital in Oman, breathed a sigh of relief. on their cook-chill operations. It was when the calls a service that meets the In Malta he advised on the started to come in from the competitive tendering process ward managers to say what needs of the patients and which saw him work with a small, a lovely touch it was to have Mafia-backed company. Oman Yorkshire pudding with the was another memorable project. roast beef and how the other stakeholders” The hospital was doubling in patients appreciated it that size and the kitchen couldn’t he realised he could make a difference. cope - further complications included the heat, the culture and the remoteness of the location, close to the Yemen border. They The cook-chill specialist had a lot of problems with food temperature and tummy bugs - many of which were not reported. “The food was atrocious,” he Paul has always been an innovator and a leader, but it is for his remembers. “And it was the same every day.” work with the development of the cook-chill process that he became well known - not just in the UK but also overseas. Proud and honoured He moved to South Tees in the mid 1980s, as Cook Chill/Unit Catering Manager where he was responsible for After nearly 44 years working in hospital catering, Paul Birch introducing a district-wide cook-chill production unit, which continues to innovate. He may be an expert in his field, but he resulted in the closure of 10 former kitchens - all of which were cautions: “You never stop learning.” in need of improvement - with one modern facility. In today’s climate, where there is pressure on everyone and It was a pioneering programme, successfully implemented, everything, he continues to face the challenge of delivering that resulted in efficiencies for the NHS as well as benefits to a service that meets the needs of the patients and other the patient food, with the nutrients locked-in and food not left stakeholders. It’s a good thing he describes himself as someone sitting around starting to deteriorate in the period between who likes to work with a level of stress! preparation and service (which in a major hospital could be as “I genuinely believed I could contribute to improving the long as six hours). He remembers it was a major learning curve catering standards and nutritional wellbeing of patients and I still for everyone. Making thousands of portions involved piles of do today. That’s what kept me in the health service,” he says. ingredients and a different production method. “I was taken aback by receiving the Wilma Wilkie award, His CPU became a training centre for other caterers proud and honoured. A big thank you is due to my Northern considering a similar move and his experience with the cook-chill HCA colleagues for nominating me - particularly Alison McCree process was in demand. - even though she reminded me I am into my fifth decade in this At the Odense Hospital in Denmark Paul was called in career! Where has the time gone?”
July/ August 2018 | Hospital Food + Service 41 Cleaning & hygiene Squeaky clean Effective cleaning and hygiene in the kitchen are essential in any foodservice operation. Hundreds of thousands of food poisoning cases are reported in the UK every year, usually caused by bacteria, and hospital caterers know they have to maintain the highest possible standards.
Good cleaning and hygiene comes down to training and The range of washroom, floor and kitchen products from structure is the opinion of Peter Alsworth, Chemical Sales Delphis Eco is made in Britain from all-natural products. Director at Winterhalter. “Managing cleaning routines is They are phosphate-free and contain no or very few VOCs, all about training and having an agreed cleaning regime which are some of the most damaging contents of cleaning and a structured range of products in place. Regular chemicals. The range includes products for the kitchen, reviews of cleaning regimes and training are essential to including dishwasher liquid, foaming oven cleaner and keep up with any changes in practice or products and cabinet glass wash; a natural salad rinse for washing leaves will highlight any areas of concern. The management of in a safe and hygienic way; personal hygiene products and the routines requires keeping abreast of the situation general cleaning products. including monitoring staff movements and morale. If staff Diversey says that environmental stewardship is deeply transfer between sites, it is easier to manage consistency embedded in its culture as one of its core values. The when they are trained in the proper use of cleaning company has been offering eco-labelled products for chemicals. years, but has responded to customer requests for even “Staff will use domestic cleaning products at home but more natural products with the 100% plant-based, 100% they need to understand that the chemicals used in the care biodegradable SURE range. The biodegradable performance industry are much stronger and require careful handling. of these products has been verified by independent OECD These days, concentrates that use special dispensing systems 301B assessment. are generally used. Winterhalter produces cleaning rosters The entire SURE range is manufactured from for customers and advice on the use of products including environmentally-responsible ingredients sourced from COSHH (Control of Substances Hazardous to Health) training renewable resources. These plant-based ingredients are for staff including an online COSHH training video.” typically derived from by-products of the agri-food industry, originating from sugar beet, maize, straw bran, wheat bran and GREENER CLEAN “Toxic cleaning chemicals are increasingly coming under scrutiny in the media for the unintentional consequences to health and “Toxic cleaning chemicals are the environment,” says Mark Jankovich, CEO of Delphis Eco. increasingly coming under “The private sector has led the way in developing new and innovative technologies to ensure the highest standards of scrutiny in the media for the cleaning are aligned to environmentally acceptable solutions.” Mark cautions that it’s vital that pure-play products unintentional consequences to do actually work and deliver their promise in supporting cleanliness and hygiene factors. health and the environment”
42 Hospital Food + Service | July/August 2018 Cleaning & hygiene Cross-contamination and cleaning
These are the two ‘Cs’ of kitchen hygiene according to Sylvester Keal. “Cross-contamination occurs when bacteria is spread between food, surfaces or equipment, and can most likely happen when raw food touches (or drips onto) ready-to-eat food, equipment or surfaces,” advises Cris Drant.
To avoid cross-contamination: • Clean and disinfect work surfaces, chopping boards and equipment thoroughly using good quality cleaning products before preparing food and after preparation • Wash your hands thoroughly • Clear away rubbish and waste and clean surfaces and equipment as you go • Use cleaning and disinfection products that are suitable for the job and follow the manufacturer’s instructions.
“Around 40% of all food poisoning outbreaks are the result of poor hand hygiene and cross contamination”
coconut. The products contain no artificial dyes, perfumes, HAND HYGIENE quats, chlorine, phosphates or oxide compounds. Most of the Food safety is a critical priority in any kitchen, but hand SURE concentrates in the range are non-classified and have hygiene is a big part of that. “Around 40% of all food been formulated to achieve the lowest hazard classification. poisoning outbreaks are the result of poor hand hygiene and There are 18 products in the SURE range, covering all cross contamination,” says Tinaz Ranina, Marketing Lead, routine and daily requirements in kitchens, washrooms and Infection Prevention Diversey, UK & Ireland. personal care. The kitchen range comprises eight products, “The average person’s hands can carry more than 3000 for hand washing, general surface cleaning, appliance and different types of bacteria and about 100,000 can live on surface degreasing and descaling, glass and grill cleaning each square centimetre of skin. Many of these are completely and surface sanitising and disinfection. The personal care harmless but just a few of the wrong type can quickly lead range comprises six anti-bacterial and conventional hand to illness. One bacterium can multiply to over four million in care products including soaps, washes and sanitisers. eight hours, so it is clear that keeping hands clean is critical to Winterhalter has also responded to demand for more preventing the spread of infections.” environmentally-friendly cleaning products with its BLUe range In a hospital catering environment this means products of products that are manufactured under an environmental need to be effective yet gentle because they will be used management system approved to ISO14001 using formulations frequently throughout the day. “Modern formulations containing raw materials from renewable resources. incorporate highly effective biocidal ingredients as well as Chicopee believes it is first to market with a new fully emollients that help preserve the skin’s natural protective compostable, biodegradable and food contact clearance barrier and keep hands soft. They should not include perfumes approved wipe. The J-Cloth® Plus Biodegradable has a to avoid tainting food. Leading suppliers offer a choice and are unique, waxy texture that enables efficient pick-up of any able to recommend the best option for any particular setting.” dirt and is fully compliant with EU food hygiene and safety Cris Drant, Cleaning Development Manager for Sylvester regulations - meaning the wipe is completely safe to use Keal adds: “Staff and caterers should wash their hands when directly in contact with dry, moist and fatty foods. thoroughly before and after preparing food using a good After use, the durable cloth can be simply rinsed then anti-bacterial hand wash and drying their hands either on disposed of in food waste bins, enabling businesses to paper towels or with a hand dryer. Avoiding using dish towels become more sustainable and reduce landfill costs. Over to dry your hands on is vital, as this can cause bacteria from time the cloth will break down and release valuable nutrients the towels to be spread back onto your hands. into the soil, helping plants and trees to grow. “It is also important to have several anti-bacterial hand gel The unique capabilities of biodegradable and compostable pumps particularly in hospitals, which staff, and patients, can cloths mean they are perfect to replace traditional towels easily access, as this prevents the build-up and spreading of utilised in hospital kitchens and catering facilities. bacteria on hands.”
July/August 2018 | Hospital Food + Service 43 Cleaning & hygiene “Whilst glass and tableware should be visually free of residues after the cleaning process, this is only one of the tools to judge if a surface is clean”
Winterhalter’s refillable flasks use concentrated cleaning chemicals and save on waste
FLOORS carried out by the operator. “Preventative measures that The Multiwash scrubber dryer from Truvox International staff can carry out to ensure a clean machine include daily delivers high levels of floor cleanliness together with value cleaning of the filters and the inside of the cabinet and also for money. The range dispenses only clean solution, while ensuring that the chemicals are topped up and food residue washing, mopping, scrubbing and drying floors in one is removed prior to loading.” operation. It has the versatility to clean a wide range of hard For further hygiene improvements Crystaltech also offers floors - from vinyl to marble - and rises to the challenge of Rapid Hygiene Monitoring. Whilst glass and tableware should safety flooring and the grout lines in tiled floors thanks to be visually free of residues after the cleaning process, this is its high-pressure, counter-rotating cylindrical brushes. Both only one of the tools to judge if a surface is clean. Traditional water and chemical consumption are frugal. testing for microorganisms/bacteria is related more to the effectiveness of disinfection rather than cleaning and results GLASS AND DISHWASHERS take weeks to be analysed in a laboratory environment. Whilst the self-clean functions on machines are designed “All Crystaltech engineers use a new rapid hygiene to take much of the drudgery out of cleaning them and testing system which delivers results on-site, within keep them operating efficiently, there are still cleaning minutes,” says Derek. “The swab test can detect if a tasks that should be done manually, following the warewashing machine is cleaning to the expected standard manufacturer’s instructions. and is therefore safe to use. The bioluminescence test Derek Maher from Crystaltech, the largest independent for adenosine tri-phosphate (ATP) has been developed company for the installation of all makes of commercial to measure the effectiveness of cleaning as it measures glass and dishwashers, offers some advice for achieving ATP from both microorganisms and from product/surface perfect wash results. residues and is therefore a reliable hygiene test. “Glasswashers and dishwashers can be the main source “Crystaltech can also detect bacteria from a specific water of cross contamination within the catering environment, if source with the 3M™ Clean-Trace™ Water Plus - Total ATP the right combination of chemicals and temperature is not (AQT200). This test is designed to rapidly assess equipment achieved. Impure water can cause cloudiness and polishing sanitation processes and the efficiency of Clean in Place (CIP) of glasses increases germ transfer. Using a chlorine-based procedures by the improved, more accurate detection of wash chemical is a more effective cleaning agent as it acts as organic contamination from microbial or product residues. a disinfectant and enables machines to clean effectively at The test gives an objective indication of cleanliness in water lower temperatures.” samples in seconds and provides the ability to gain more To ensure optimum cleanliness, Derek recommends consistent and reliable results, providing greater confidence regular cleaning of the inside of the machines should be in hygiene monitoring procedures.”
44 Hospital Food + Service | July/August 2018
Efficiency & improvement
The catering team at West Suffolk NHS Foundation Trust (WSFT) has introduced a new App to help patients to make better, informed meal selections and enhance their experience whilst in hospital.
Working in collaboration with SKR Services, which already provides some services to the Trust, an innovative picture-based system has been developed to help patients choose their meals. The App provides a picture menu - with photos of actual meals served - to help patients select their meal, along with nutritional and dietary information. Patients can download the App onto their own smartphone and the Trust is hoping to introduce tablets to wards so staff can access the information quickly and easily. It is being used by speech and language therapists to help patients who have speech difficulties, allowing them to indicate their meal selection by pointing to the photos instead. It is also being used for dysphagia meals that may differ visually from the patient’s perception of what that particular dish should look like.
SERVICE & EFFICIENCY The App not only improves the service to patients, it also helps increase efficiency on the ward. With the App, independent patients are able to browse the menu to gain a clear idea of the choices available to them and even make their selection, which means clinical staff don’t have to. Its development was a true collaboration between SKR Services and the Trust, and it involved many disciplines
“The App not only improves the service to patients, it also helps increase efficiency on the ward”
46 Hospital Food + Service | July/August 2018 Food pictures are representative of the dishes on the menu Efficiency & improvement
- the catering team, speech and language therapists, dietitians and the IT department, and was completed in just four months. SKR Services hosts all the menu information on a website. The App also facilitates an online survey that allows patients to give quick and easy feedback, which helps the Trust learn and improve patient experience. For Brod Pooley, Catering Manager, this means the Trust receives meaningful, prompt feedback about the meals served instantly. The implementation of the App did not require any financial outlay from the Trust, with the only expenditure being the time spent by staff in providing the information to populate the menus and take the photographs. For patients, the App enhances their overall experience whilst they are in hospital. It provides reassurance that the Trust cares enough to go beyond providing basic menu “The catering team at WSFT is sheets and is prepared to invest time into improving the patient experience. Hospital food can sometimes demonstrating that it offers good be criticised, but with the development of this App, the catering team at WSFT is demonstrating that it offers quality, healthy food” good quality, healthy food and provides that all-important good first impression of the service it supplies. aren’t confident readers, those for whom English isn’t their COMMUNICATION & INFORMATION first language, and some who might not be familiar with The App is increasingly being used as a communication the types of food we offer on our menus. We already had tool to promote and advertise this comprehensive a printed picture menu available, but this innovative idea service. For instance, afternoon teas are being is another way of helping the patients, giving them more introduced in the restaurant for patients who are able information and heightening their enjoyment of food.” to leave the ward and enjoy some time with friends and family in a retail environment. In recognition of its work on this App, the Trust was a “The motivation behind developing this App was to shortlisted finalist in the 2018 HEFMA (Health Estates help our patients by giving them as much information as and Facilities Management Association) awards in the we can,” confirms Brod Pooley. “We have patients who Efficiency & Improvement category.
July/August 2018 | Hospital Food + Service 47 Palate pleasers
An apple a day...
October 21 is Apple Day across the UK. Never heard of it? Read on.
The apple symbolises health and the local distinctiveness. It is a focus for activities “Doctors’ advantages of eating fresh fruit. Natural organised by the Women’s Institute, National England - the government’s adviser for the Trust properties, Wildlife Trusts, museums and surgeries, natural environment in England - says there are galleries, horticultural societies, shops and coronary approximately 25,000 cultivated varieties of restaurants as well as for schools, colleges and support groups, apples in the world and some 2,500 varieties environmental study centres. and the Cancer from Britain alone. Over the years, Apple Day has been In 1990 Apple Day was launched by Common celebrated in a wonderful variety of ways by a Research Ground, a Dorset-based charity that has been diverse range of people. Doctors’ surgeries, Campaign have at the forefront of community conservation coronary support groups, and the Cancer taken Apple Day and environmental education in England for Research Campaign have taken Apple Day as a as a novel way 30 years. Apple Day was created as an autumn novel way of encouraging healthy eating. Each holiday and intended to be both a celebration year, alongside tasting, juicing, baking, pruning of encouraging and a demonstration of the variety we are and grafting, an imaginative array of games and healthy eating in danger of losing - in apples as well as the creative activities have flourished - ranging from richness and diversity of landscape, ecology and simple apple printing to mummers’ apple plays, culture. new songs and poetry evenings. But invariably, The first Apple Day celebrations, in the old year after year, the most popular event is Apple Market in London’s Covent Garden, the display, tasting and buying of numerous brought fruit to the market after 16 years’ varieties of apples and the presence of an absence. Forty stalls were taken. Fruit growers expert to aid identification. and nurseries producing and selling a wide variety of apples and trees rubbed shoulders with juice-and cider-makers, as well as writers Apple traditions and illustrators with their apple books. Apple bobbing is a Halloween tradition, brought to Since then, the number of events has grown Britain by the Romans. Whilst today’s children enjoy the and Apple Day has played a part in raising fun of sticking their faces in a bucket of water and trying awareness of the importance of orchards to to catch an apple with their teeth alone, the tradition itself is linked our landscape and culture, but also to the to fortune-telling. provenance and traceability of food. It has been At an annual ceremony, the Romans believed that the first one impetus behind the developing network (unmarried) young person to bite into the apple would be the next to of farmers’ markets and is helping people be allowed to marry. everywhere to discover they are not alone in The Celts associated apples with magic. Girls from a village would valuing the links between food and the land, ‘dunk’ for apples, each of which had the initials of a young man between natural resource use and the impact carved into it and the apple they managed to secure between their we have on nature. teeth would tell them who they were destined to marry. For many villages, local authorities and city Irish folklore has it that if a young woman pared the skin of an markets, Apple Day has become the autumn apple and threw it over her shoulder it would land in the shape of holiday in Britain. Its events have fostered local the initial of her future husband. pride, celebrated and deepened interest in
48 Hospital Food + Service | July/August 2018 Palate pleasers
Origins of the apple The cultivated apple is based on the wild apple Malus evers, found in the Tien Shan mountains on the border of China and the former USSR. From there it was spread west by man to Europe and first brought to Britain by the Romans. Apples have been an important crop since Norman times, Popular varieties providing a fallback for farmers during agricultural depressions. • Braeburn Their ease of cultivation, climatic tolerance Juicy with a good balance of zing and sweetness. and the range of flavours and uses have • Cameo made apples the world’s most cultivated fruit. Crunchy and juicy, with hints of honey and citrus. Source: Natural England • Cox England’s Favourite. A great balance of sugars and bite, as well as a delicious honeyed aroma. • Delbarestivale Outstanding taste combining a sweet flavour with slight tartness and a hint of aniseed. • Discovery A beautiful, red skinned apple. Its distinctive flavour combines with a crisp bite and good levels of juice. • Egremont Russet A very distinctive apple with light brown, russet skin and small cream freckles. Has a sweet and nutty taste. • Jazz Vibrant colours with sweet-tart and pear drop tastes. Very juicy, with a strong crunch. • Kanzi Shiny orange-red skin over a golden background. • Royal Gala Britain’s favourite. Stripy red skin, crisp bite and sweet flavour. Popular apple dishes • Rubens Sweet with a hint of melon. • Apple sauce - served with roast pork • Worcester Pearman • Apple pie or crumble - often combined Strawberry-like flavour with a strong aromatic aroma. with another fruit, such as blackberries • Zari • Baked apples - core stuffed with a variety Bright red stripes over a green background with a firm crunchy of dried fruit, spices and butter texture. • Apple Charlotte - caramelised apples Source: www.greatbritishapples.co.uk baked inside a case of bread and butter • Apple turnover - posh name for a sweet apple pasty • Red cabbage and apple - another perfect accompaniment to a roast dinner • Tarte Tatin - open-topped pie with caramelised apples • Toffee apple - one for the kids and an autumn favourite • Cider - or its non-alcoholic alternative, simple apple juice • Apple chutney - a great way of using up a glut of apples and perfect with cheese
“Their ease of cultivation, climatic tolerance and the range of flavours and uses have made apples the world’s most cultivated fruit”
July/August 2018 | Hospital Food + Service 49 New Products
Bidfood slashes sugar in its Everyday Favourites ice cream
Bidfood has reduced the sugar content of its Everyday Favourites ice cream range by 23% on average, achieving Public Health England’s (PHE) 2020 target in year one. The initiative comes in support of The Childhood Obesity Plan and the government’s fight against childhood sugar consumption, initially targeting the nine categories that make the largest contributions, including ice creams, cakes and biscuits. Bidfood has also made significant strides in reducing sugar in its baked goods. The recipes for four of its Everyday Favourites tray cakes - Victoria Sponge, Carrot Cake, Lemon Drizzle, and Coffee & Walnut - have been reformulated to achieve a sugar reduction of an average 19% across the board. As a result, the foodservice provider’s cakes now also boast refreshed flavours and an increase in fruit content.
www.bidfood.co.uk
A panini grill to thrill from Hendi Hobart offers scrappage scheme on mixers for public sector caterers
The Hendi Contact Grill “Panini” is just the thing for the counter-top or back bar area in cafes, bars, coffee shops and anywhere wanting to serve up a quick snack in limited Hobart has space. launched an The compact unit is available with either flat or ribbed exclusive cast iron plates and measures just 430mm (w) x 370mm (d). scrappage scheme However, inside the wipe-clean stainless steel casing the grill that will see public offers a generous 340mm (w) x 230mm (d) cooking area for sector catering paninis or other grilled sandwich items, whilst the pull-down sites receive a £500 lid ensures even top and bottom cooking. discount towards a An adjustable thermostat can be turned up to 300°C using class-leading A200 a simple knob on the front panel, which also houses a handy Planetary Mixer. indicator light. The integral fat collection tray and backsplash, Any make or plus a wire brush, make for easy cleaning after use. model of mixer, up to 30ltrs, is eligible www.hendi.co.uk to be traded in - Hobart will even come to collect it at the same time as delivering a brand new model. The scrappage scheme will run until 2019 giving public sector sites plenty of time to get involved and experience the Hobart difference. Hobart’s British-made A200 sets the standard for foodservice mixers. The machine has an efficient planetary action, operating on single phase, with a three-speed option to deliver unsurpassed quality, efficiency and reliability. With a 20 litre capacity and 3-speed gearbox, it is large enough to cope with most requirements, but compact enough to fit into the smallest footprint.
www.hobartuk.com/warewashing
50 Hospital Food + Service | July/August 2018 New Products Scotsman EcoX offers variety of ice types as well as eco-friendly icemakers
Scotsman has launched a range of icemakers that it says are not only amongst the most eco-friendly on the market, but also produce a wide choice of different ice types. The EcoX range uses only natural refrigerants and complies fully with upcoming European Union F-Gas Regulations. The range includes machines making gourmet, dice and cubelet/nugget ice cubes, as well as flake and scale ice systems. It also includes ice dispensers suitable for self-serve and bottomless drinks. There is also a choice of production capacity. The refrigerants used in the EcoX machines are either Hydrocarbon R290 or Carbon Dioxide R744, depending on the model and system. EcoX models have an ODP (Ozone Depletion Potential) of zero and a GWP (Global Warming Potential) of three or less.
www.scotsman-ice.co.uk
Hi-performance warewashing with Reusable and plastic free, Huskup brings takeaway coffee back down to earth Comenda’s HC14 RA
The latest Comenda pass through warewasher, the Hi-Line Durable, biodegradable HC14 RA, delivers superb wash results, is easy to live with and and entirely free from offers a wash cycle as short as 47 seconds. plastic, Huskup is Standard features include a self-draining wash pump, a tackling the UK’s choice of hood or manually-activated cycle starts, stainless steel disposable culture construction, integral water softener, electronic adjustment of one flat white at a the detergent and rinse aid dispensers, and a self-cleaning cycle time with a brand new that kicks in when the unit is switched off. The machine’s wash reusable coffee cup cycles last from 47 seconds, on the fast, low soiling setting, to made from rice husks. 240 seconds for the energy-saving ECO 2 programme. Using the outer hull of the The superior wash results are courtesy of Comenda’s Rinse rice grain, a natural and Control Device (RCD). This uses a pressurised boiler and a rinse robust material that would pump to ensure that the water pressure and temperature are otherwise be burnt at the consistent throughout the wash cycle, so that everything comes mill, Huskup is harnessing out spotless. an abundant waste product Comenda’s optional CRC2 heat recovery unit lowers running and giving the planet a costs by using steam produced during the wash cycle to heat helping hand even before the incoming cold water supply. the first coffee is poured. It can cut energy consumption Each cup is dishwasher safe and tough enough to by up to 35%. Additional energy withstand temperatures of -30oC to 120oC, yet the reusable saving options include a double cup can ultimately return to the soil at the end of its life and skin, insulated hood. biodegrade naturally. The HC14 RA accepts standard Free from melamine and BPA, Huskup is setting a new 500mm x 500mm racks and the standard for reusable coffee cups and is ready to make maximum hood clearance is every hot drink on-the-go that bit greener. Saving energy, 440mm. The machine measures materials, money and waste using an all-natural bi-product 624mm (w) by 740mm (d) and of one of the world’s most prolific store cupboard staples, 1537mm (h). the Huskup is set to make a big impact with one small The Comenda range is change. distributed in the UK by Hubbard The Huskup comes in a choice of 12 different designs. Systems. www.huskup.com www.comenda.co.uk
July/August 2018 | Hospital Food + Service 51 New Products Lainox launches new Naboo
Lainox has launched an upgraded version of the Naboo combination oven that delivers even greater simplicity and increases productivity - two of the most in-demand features for a modern combi. The software controls on the new Naboo have been upgraded. One key area is getting to the cooking mode Easy-come, wasy-bake cod loins from - lots of chefs prefer to use M&J Seafood their combination oven in one of its three ‘straight’ modes: convection, steaming and combination. All three can now be found on the control panel’s home page, so chefs can just tap M&J Seafood’s MSC crumble-topped cod loins offer a the screen and go. modern twist on a classic pie without the preparation time or When it comes to productivity, Naboo’s Multilevel and labour costs. Just-in-Time cooking features are popular with customers. The sustainably caught, skinned and boned cod, topped Both make it easy for chefs to cook different products at the with light mashed potato and hard cheese, comes in its own same time, by having the oven’s intelligent recognition identify ‘Easy-Bake’ paper packet that goes straight into the oven. The which recipes can be cooked together. The software monitors result is a contemporary dish with traditional flavours that saves each shelf individually, alerting the user when it’s time to put an time on preparation and presentation but still looks great item into the oven, and when it’s time to take it out. The new when it leaves the kitchen. Naboo’s software can monitor two different recipes on each The cod is MSC certified, responsibly sourced and shelf, effectively doubling the different types of foods that can sustainable, while the ‘Easy Bake’ concept is patented and be cooked simultaneously. exclusive to M&J Seafood. The skinless and boneless loins The Lainox range is distributed in the UK by Falcon are supplied frozen, ready to bake, in packs of 20, and weigh Foodservice Equipment. between 170g-200g per loin.
www.falconfoodservice.com www.mjseafood.com
Homestyle range extended with two new shredded chicken options
Meadow Vale Foods has increased its popular Homestyle range with two new lines. Crunchy Shredded Chicken is chicken breast fillet strips Mexican flavours in a Cornish pasty in the trade mark Homestyle crunchy coating, whilst Salt Sure to create a Mexican wave of sales, the new Real Cornish & Pepper Shredded Chicken Fajita Pastie from Country Choice has a puff pastry Chicken is chicken case stuffed full of diced potato, onion, tomato, chicken breast fillet strips in a crunchy salt & pepper coating. They are breast pieces, and red and green peppers, all coated in a rich, fully cooked, hand cut, whole muscle chicken breast fillets that spicy tomato sauce. can be cooked from frozen - either deep fried or oven baked - The recipe was a winner in the company’s recent Create making them a great addition to any menu. a Pastie competition. Real Cornish Chicken Fajita Pasties are Both the Homestyle Shredded Chicken options are great for supplied in cases of 20 and have an rrp of £2.99 per pastie sharing platters, burger toppings, Bao Buns and much more. promising a very respectable profit margin.
www.meadowvalefoods.co.uk www.countrychoice.co.uk
52 Hospital Food + Service | July/August 2018 New Products New eco-friendly drinking straw
If plastic drinking straws have become the bane of your life then say hello to the Natural Drinking Straw - a new sustainable paper drinking straw from labelling and plant-based packaging experts Planglow. Stronger than the average paper product, these Natural straws are robust enough to stay mush-free long after the last sip, despite being made of paper, and paper only. Showcasing a natural paper finish, this product supports an earth-kind presentation and unlike some PLA products, which consumers can mistake for an oil-based plastic item, the Natural straw looks eco-friendly from first glance, providing customer reassurance that are not damaging to the environment. www.planglow.com
Plug in a Pantheon convection oven Speciality Breads’ portfolio expands with new rustic baguettes
Pantheon’s stainless steel, plug in CO3 convection oven provides a level of durability, practicality and high performance that goes beyond its competitive price tag. The oven has four stainless steel racks and, despite its compact proportions, can hold four full size gastronorm pans. It is heated by both a top and bottom element and heat is evenly distributed by high speed twin fans that force hot air throughout every part of the oven cavity eliminating hotspots and ensuring fast, even cooking and browning. The fans have recently been upgraded and are virtually silent which means that the oven is ideal for front of house applications. The CO3 is the perfect prime cooking solution for establishments seeking a compact, high performing, simple to use oven with great results achievable across all roasting, baking and grilling applications. www.pantheonce.co.uk
On the back of the successful launch of its range of frozen doughs, Red Tractor-certified baker Speciality Breads has further expanded its artisan range of frozen breads with the addition of multi-functional Rustic Baguettes. The versatile, flavour-packed new arrival is a fantastic option for hotels, bars and restaurants when sliced for bread baskets but are equally as tasty when halved and loaded with sandwich fillings as part of a café or sandwich shop’s bakery offering. Rustic Baguette (250g) - gently handled by the company’s master bakers to provide those vital pockets of air for the perfect consistency and texture, this classic baguette has a traditional rustic appearance and is made using free-range eggs and the award-winning Red Tractor-certified flour.
www.specialitybreads.co.uk
July/August 2018 | Hospital Food + Service 53
NHS supply chain
NHS SUPPLY CHAIN FIVE MINUTES WITH OLIVER COCK, MD OF FOODBUY Back in January, the Department of Health and Social Care awarded Foodbuy, a leading food procurement organisation based in the UK, a major contract to purchase food for over 150 NHS Trusts.
The contract was awarded to Foodbuy as part of the “Many of the challenges that the NHS faces in Department of Health and Social Care’s Future Operating Model which sets out a new NHS Supply Chain service that foodservice are the same ones we have overcome will deliver improved procurement support to the NHS. with our other clients so we will bring this Under the agreement, Foodbuy will assume responsibility as Category Tower Provider for food for NHS Supply Chain. external expertise into the NHS” As the contract with Foodbuy became operational on July 5, we spoke to Managing Director, Oliver Cock. solutions that meet the needs of the NHS, like healthier, CQUIN compliant retail ranges. Our procurement team is 200 WHY DOES FOODBUY WANT TO RUN THE TOWER? strong which means we can ensure the right product range We want to support the NHS in creating efficiencies and for the unique and complex needs of NHS Trusts. Many of the compliance across the estate, which will in turn drive cost challenges that the NHS faces in foodservice are the same savings. Initially, we’ll be buying around £120m worth of food ones we have overcome with our other clients so we will bring and drink for the NHS which will allow us to buy food more this external expertise into the NHS. competitively, creating further efficiencies for the NHS. We’ll also deliver greater transparency, about price and quantities, with centrally owned supplier relationships. Our HOW AND WHY DID FOODBUY COME ABOUT? dedicated account management team will drive compliance, We’re part of Compass Group UK & Ireland, which is our to help ensure all Trusts are purchasing from NHS Supply parent company and our largest client. It was a natural step to Chain established frameworks. create a business that leveraged the buying power of Compass Group UK & Ireland and to build on this with external clients. WE UNDERSTAND YOU WORKED FOR THE NHS We now have purchasing power of over £1bn. BEFORE? Yes, I started my career in the NHS as a graduate trainee. HOW WILL YOU MANAGE THE DEPARTMENT OF I went on to become the youngest National Purchasing HEALTH CONTRACT? Manager for NHS Supplies, which later became NHS Supply There will be very little change for people ordering food and Chain. I loved my time with the NHS, it gave me great training drink from within the NHS initially. Between now and July and experiences that I still call upon today. 2019, we will tender six frameworks across patient feeding and retail. Ultimately, our objective is to drive value and quality. WHAT WILL THE CHALLENGES BE AROUND THIS At the same time, we want to create sustainable, dynamic CONTRACT? relationships with our suppliers whilst providing increased Driving awareness internally within the NHS is a big challenge engagement with catering managers and nutritionists. for us. We will be working closely with the NHS to focus Currently, the NHS has 20% of food spend being placed on communicating with catering managers, chefs and centrally with 80% being managed locally. We want to procurement teams. The aim is to increase compliant spend, understand why 80% is being managed away from the core thereby generating savings for the NHS. For this to happen NHS Supply Chain and recognise how best we can convert it. there is a large piece of awareness and understanding work that needs to take place. WHAT DO YOU THINK YOU CAN BRING TO THE NHS? We have the size and scale to work with our suppliers to ensure For more information visit our clients are getting the best value possible. We’ll bring a https://www.foodbuy.eu/ more joined up approach to buying for this tower, seeking https://www.supplychain.nhs.uk/sccl/
July/August 2018 | Hospital Food + Service 55 NHS SUPPLY CHAIN
Anglo Caledonian Enterprises Limited Anglia Crown Ltd FRESH FOOD AMBIENT FOOD AMP BGL Rieber Ltd Compass Contract Services 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 Weetabix Limited Williams Refrigeration The Punjab Kitchen Ltd Fresh N Fruity Sarah Morris Winterhalter Ltd Tillery Valley Foods Limited National Account Manager Karen Edney M: 07833 534742 Managing Director E: [email protected] T: 0208 558 0077 DESSERTS & SNACKS CMP W: www.weetabix.co.uk COLD BEVERAGES CMP E: [email protected]
Aimia Foods Ltd FRESH FOOD Bbi Healthcare Danone Nutricia Ltd (Medical) Dietary Foods Limited Seabrook Crisps Ltd Heinz Single Service Ltd Tovali Ltd Adrian Blackburn Histon Sweet Spreads Eurwyn Harries National Account Mgr Ivory & Ledoux Ltd Managing Director T: 01274 546405 Kellogg Marketing & Sales Co Uk Ltd T: 01267 237331 E: [email protected] Macewen Falconer & Co Ltd E: [email protected] E: [email protected] GW Price Debra Willoughby Marillo Foods LtdMartin Mathews W: www.tovali.co.uk. W: www.seabrookcrisps.com Director Nestle Uk Ltd 07717 209 992 Nutshell Packaging M: [email protected] Premier Foods Limited A.F.Blakemore & Son Ltd Fulfil Food Solutions E: www.gwprice.co.uk Pritchitts Food By Design Aimia Foods Ltd Handmade Speciality Products Limited W: Sleaford Quality Foods Ltd Britvic Soft Drinks Ltd Histon Sweet Spreads Coca-Cola Enterprises Ltd Juiceworks Spl Uk Ltd Cott Beverages Limited Kallo Foods Ltd FRESH FOOD Tate & Lyle Limited Harrogate Spring Water Ltd Lotus Bakeries Uk Ltd The Silver Spoon Company Juiceworks Matz Medical Ltd Tilda Ltd Lucozade Ribena Suntory Midland Chilled Foods Ltd Unilever Uk Ltd Nestle Uk Ltd Mondelez Uk Ltd P.Mulrine And Sons Sales Nestle Uk Ltd Squash Stix Ltd Nutshell Packaging CATERING EQUIPMENT Vimto (Out Of Home) Ltd Streamline Foods Ltd Prescott Thomas Ltd Vikki Thomas CONSUMABLES CMP Sales Executive United Biscuits Limited 0208 558 9550 Alliance Disposables Limited T: Welsh Hills Bakery Ltd 07956881915 Brakes Catering Equipment M: [email protected] Bunzl Catering Supplies E: www.prescottthomas.com Lockhart Catering Equipment-Berks W:
CATERING EQUIPMENT DELIVERED READY FOOD TO GO A.G. Axton & Sons (Wholesale) Limited Arthur Brett Catering Limited CONSUMABLES LTD PREPARTED MEALS Adelie Foods Ltd BAKO North Western Limited Capital Catering Company Ltd BFS Group Limited Ginsters, a division of Samworth T/A Bidvest Foodservice Brothers Limited Braeforge Limited Hakens Quality Foods Ltd T/A Pensworth Dairies Ltd Apetito Ltd On A Roll Sandwich Company Ltd Brake Bros Limited Rosemarie Hoyle Raynor Foods Limited C & G Wholesale Foods Ltd Burlodge Ltd Divisional Manager, Hospitals Sandwich King Clegg`s Chilled Food Service Sabrina Wood T: 01225 756017 Snackaway Limited T/A Mark Clegg & Company Limited T: 0208 8795700 M: 07887 676707 Street Eats Food Limited Clifton Quality Meats Limited E: [email protected] E: [email protected] The Good Food Chain Ltd Complete Meats Limited W: www.burlodgeuk.com W: www.apetito.co.uk The Real Wrap Co Ltd Cotteswold Dairy Limited Tiffin Sandwiches Limited County Foods Limited
CATERING EQUIPMENT DELIVERED READY Creamline Dairies Limited FRESH FOOD DairyLink UK Ltd CONSUMABLES LTD PREPARTED MEALS Embleton Hall Dairies Limited Foodari Limited FP Processing Limited (Fresh Pastures) Fresh Direct (UK) Limited Freshdrop Limited Greenvale AP Limited Socamel UK Ltd NH Case Ltd. Coulton’s Bread Limited Hallam Country Fresh Foods Limited Paul Godfrey Jacklyn Case Graham Mahon Hebden And Poole Fine Foods UK Director Sales & Marketing Director Sales Director Island Foods Limited M: 07904 426339 T: 01963 828 900 T: 0151 523 8226 J R Wholesale E: [email protected] E: [email protected] E: [email protected] J. Freeman & Sons Limited W: www.socameluk.co.uk W: www.nhcase.com W: www.coultonsbread.co.uk J.R. Holland (Food Services) Limited J.W. Young (Butchers) Limited
56 Hospital Food + Service | July/August 2018 NHS Supply Chain Framework Directory
Jaggstash Limited MULTI TEMPERATURE Martin Brown Seafoods Ltd T/A Kirby And West Ltd HOT BEVERAGES CMP Midland Chilled Foods Ltd James Burrows Limited FOOD SOLUTIONS Peters Food Service Ltd John Palin (Wholesale) Limited Savona Provisions Limited John Sheppard Butchers Limited Sterling Supergroup Ltd Keenan Processing Limited Thomas Ridley and Son Ltd M J Birtwistle & Co Limited Jacobs Douwe Egberts Trevors Warehouses Ltd M.A. Forshaw Limited Professional Gb Ltd Turner Price Ltd Medina Capital Dairy Ian King NH Case Ltd. Vestey Foods U.K. Ltd. Company Limited National Account Manager Jacklyn Case Medina Food Services Limited T: 01295 223262 Sales & Marketing Director Middlesex Meat Company Limited M: 07810 053061 T: 01963 828 900 Midland Foods Limited E: [email protected] E: [email protected] W: www.thekencocoffeecompany.co.uk/drink W: www.nhcase.com
Mike Maloney Country HOT BEVERAGES CMP BAKO North Western Ltd Butchers & Bakers Limited BFS Group Ltd Minor,Weir And Willis Limited T/A Bidvest Foodservice Morris Quality Bakers Blakemore Foodservice Muller UK & Ireland Group LLP T/A Brakes Bros Ltd Muller Milk & Ingredients Freshfayre Chilled Food Specialist Multivend Limited GC Birchall Ltd Noel Chadwick Limited Lyons Instant Coffee Harry Yearsley Ltd Owen Taylor And Sons Limited Jim Cain JJ Foodservice Ltd P J Roofe & Son Catering Butchers T: 07515 345332 Juiceworks Ltd P.F.D.(Carlisle)Limited M: 07810 053061 Mark Clegg & Company Ltd T/A Pioneer Foodservice Ltd E: jim:@lyonsinstantcoffee.co.uk T/A Clegg’s Chilled Food Service Premier Fruits (Catering) Ltd W: www.lovelyons.co.uk R.Manners & Sons Limited
Redbridge Produce & Flowers HOT BEVERAGES CMP Limited T/A Total Produce Ribble Farm Fare Limited Ron Chalker ( “The Potato Man”) Limited Scorse Foods Ltd Sharrocks Fresh Produce Limited Refreshment Systems Ltd Solent Butchers Limited Frazer Fairbank Start Fresh Limited Healthcare Account Manager Threshfield Catering Supplies Limited T: 01274 750000 Tom Barron Limited M: 07967 170323 T/A Clifton Dairies Ltd E: [email protected] Town Head Farm Products W: www.refreshmentsystems.co.uk Limited (Dales Dairy) W.McClure Limited
W.Mcclure Limited HOT BEVERAGES CMP T/A Parsons Of Kendal WA Foods Wells Farm Dairy Limited William White Meats Limited
Tetley Amy Wright-Hamilton Business Executive T: 020 8338 4000 (head office) M: 07714844535 E: [email protected] W: www.tetley.co.uk If you hold a framework agreement
Aimia Foods Ltd with the NHS Supply Chain and wish HEALTHY START VITAMIN Bridge Valley Coffee & Tea Ltd DROPS AMP Eden Springs Uk Ltd to include your contact information Ltt Vending Ltd Brunel Healthcare Mondelez Uk Ltd and logo in the NHS Supply Chain Manufacturing Limited Mondelez Uk Ltd Nestle Uk Ltd Framework Directory, please contact: Pelican Rouge Coffee Solutions Ltd Typhoo Tea Limited Unilever Uk Ltd HEALTHY START VITAMIN LOUISE FULLER TABLETS AMP MULTI TEMPERATURE Cuttlefish Limited FOOD SOLUTIONS T: 01474 520 240 E: [email protected]
YVONNE VEAL M&J Seafood Ltd Shaun Morgan T: 01474 520 244 M: 07979 704508 E: [email protected] E: [email protected] W: mjseafood.com
July/August 2018 | Hospital Food + Service 57 the vole The Vole
NHS70: Thanks for everything
Mike Duckett reflects on what has changed - and what hasn’t - in hospital catering as the NHS celebrates 70 years - and shares his thoughts about what should change.
The Royal Brompton Hospital and Barts NHS producing different food costs. It is really unbelievable in archive came together last week to relive some a national service. of the catering services over the last 70 years at Food standards both hospitals. This was an arts and archival project exploring stories, memories and expressions of However, I was delighted to hear that the NHS gratitude to commemorate the 70th anniversary of Improvement’s Estates and Facilities division is to the NHS. I was at the meeting and experienced once put together a Healthcare Food Strategy and Quality again some of the enormous successes achieved by Group to create a set of Food Standards for Healthcare the Trust. It was most enjoyable. Establishments. This follows the disaster of the 2014 It seems to me that we have come full circle. I started report commissioned by the Department of Health, in the NHS in 1964 and really nothing which did nothing to improve the has changed - that is, back then we actual food and was chaired by a non- served the food in bulk from heated food person ignoring the actual chefs. I trolleys and most hospitals do the “Today we offer too much, am confident that on this occasion with same today. There is change of course; the HCA being the major stakeholder today we offer too much, creating creating unsustainable we will at last have a workable national unsustainable food and catering food and catering budgets; food standard. It has been a very long budgets; and of course the matron does wait, I hold my breath in anticipation. not serve the food. and of course the matron What is astonishing is the time and does not serve the food” money that has been spent in the years ERIC accuracy between. What with expensive food Some other good news is that Simon conveyor belts and systems that were Corben, Director and Professional supposed to guarantee a hot and cold meal to the Head of Estates and Facilities Efficiency Division has patient three times a day and numerous other ways and reiterated to Trusts the need for more accuracy when means of getting a simple meal - and beverages to the compiling the annual ERIC returns as they are used to patient. But it still boils down to a heated food trolley and, identify efficiencies across the service. His department is unfortunately in some cases, a reheated microwave meal. reviewing the recent development of internal subsidiary It is the differing hospital food deliveries that need companies in England - whatever that means!!! to change, to a set costed standard. Take the 12 largest Trusts in England - they have all differing menus, Mike Duckett MBE FIH differing food deliveries and procurement policies all Ambassador for good hospital food
58THEHospital Food + Service | July/August 2018 VOLE