There's all kinds of complexities and challenges - not to mention working to a strict budget
Catering for thousands of patients every day at Nottingham's two hospitals is a mammoth feat. As well as the sheer number, there's all kinds of complexities and challenges - not to mention working to a strict budget - which make it a military operation.
Sue Austin, food production manager, said Nottingham is helping to lead the way. "We are one of the few sites in England that's got our own catering production unit on site. We are part of the Exemplar group, setting an example for other hospital trusts to follow." The vegan menu is one of the biggest you'll find at any hospital, with 13 main courses including Moroccan vegetable tagine, fishless fish fingers and Thai red vegetable curry, and a choice of nine puddings.
Once cooked all the food goes into a blast chiller to be cooled. Then the portions are weighed out precisely using scales, repacked, sealed and taken to the walk-in freezer. Outside in the sun it's around 27C but here Marcus Wild is wearing a balaclava and four layers of clothing. "It enables us to ask the patients a couple of hours before so there is less chance of them changing their mind, losing their appetite, or someone else filling the bed and getting another person's order. We do it as close to the mealtime as we can so they get what they want."
"There's a lot who go unseen, behind the scenes, like ourselves, laundry, cleaning, and I'm happy to be part of that team. The patients don't really see it but we're integral to looking after the patients.
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