Food expert and TV presenter Loyd Grossman and a panel of tops chefs are to tour the UK's hospitals in a bid to improve the food served to patients. They will also compile a list of approved hospital caterers who can achieve high standards.
Masterchef presenter Grossman has been selected by the Government to be a figurehead for the effort to improve hospital food (see Caterer, 5 October, page 12).
The chefs panel will comprise Eugene McCoy, owner of McCoy's restaurant in Staddle Bridge, North Yorkshire (and an advisor to Great North Eastern Railways); Shaun Hill, chef -proprietor of Ludlow's Merchant House (a food advisor to British Airways); Mark Hix, head chef for the group that owns the Ivy and Le Caprice; Savoy head chef Anton Edelmann; Gidleigh Park's head chef Michael Caines; and John-Benson Smith, chef-proprietor of Hazlewood Castle.
The panel will devise new recipes for hospital menus.
Grossman will also recommend that menus should offer restaurant-style meal choices, rather than listing separate elements such as potatoes or peas to be ticked.
The Better Hospital Food initiative was launched by health minister Gisela Stuart on Tuesday at St Thomas' Hospital in London.
It follows the Government's announcement in August of a £10m-per-year plan to improve hospital meals. This will include hospital waitresses, who will take food orders 24 hours a day along the lines of hotel room service, and ward housekeepers to ensure the meals are what patients wanted and needed.
by Angela Frewin