Hospital and School Catering Pilots
- Working with local suppliers to bring Afternoon tea of scones, sandwiches to our patients using British Products Organising theme days for both
patients and our staff, and not forgetting clients in the community
- Running menus for our patients and restaurants using only British Products
- Bringing suppliers on site to do some cooking demonstration within the restaurants
- Promote what is sold as British products / taste testing for our service users
- Promote seasonal products through restaurants and patient menus
- Encourage services users to buy more British foods – have a stand within our restaurants and main entrances to encourage
- Work closely with all the supplier throughout the year making sure the hospital uses as much British products at all times when available
- Run menus for both patient and staff using British products
- Looking towards changing function menus to incorporate only British products
- Daily "Chefs Special" - with cooks getting involved and producing recipes using locally sourced British Meat and Seasonal British Vegetables. Classics such as Chicken & Mushroom Pie, Beef Lasagne and British Roast Meats on a Sunday all feature.
Love British Food has long used British Food Fortnight as an opportunity to trial British food promotions in different retail and catering scenarios.
We have proven again and again that taking part in the national food promotion delivers positive results: sales increases in shops, pubs and restaurants
(public and private sector), great customer response, strong media coverage and increased uptake of school meals. By using the national food promotion
as a catalyst to encourage retailers and caterers to source more British food we aim to show them that buying British is good for their business
and hope that they will continue to prioritise British food on their menus and shop shelves in the long term.
This year the Love British Food Committee is supporting the following pilot projects:
The Hospital Sector
Love British Food and the Hospital Caterers Association are working with The Freeman Hospital in Newcastle Upon Tyne and The University Hospitals of Morecombe Bay NHS Foundation Trust (UHMBT) to put British food on the menus for British Food Fortnight.
Morecambe Bay will be carrying out the following activities across the Trust, which encompasses Furness General Hospital, Royal Lancaster Infirmary and Westmorland General.
The trust employs approximately 5,000 staff and serves a population of around 363,000. In the last financial year 2015 /16 the Trust served food to 778,938 to inpatients and as well as this they deliver 50-60 meals Monday - Friday to discharged patients in the community, which are delivered by volunteers.
Freeman Hospital is part of Newcastle upon Tyne Hospitals NHS Foundation Trust one of two large hospitals. A traditional cooking hospital which as the Food4Life "Silver Award" so this year supporting Love British Food as the hospital purchases 'British produce' throughout the year.
The Trust employs over 14,000 staff across both sites and in the community within the Newcastle area. They served 778,927 patient meals last year three times a day over 365 days a week. The ktichen supports a very busy staff & visitor restaurant where over 341,000 transactions were made last year on the tills and a very busy function service.
Previous successes in the hospital sector include Nottingham City Hospital who improved staff moral and patient satisfaction at no cost by sourcing locally and Royal Brompton Hospital who increased uptake in the staff restaurant by 12%.
The Education Sector
Cucina Restaurants will be running initiatives at 44 secondary schools in the South East. They
will be organising competitions where children submit their own British recipes with winning entries are cooked for the school, an after school
programme for students, staff and parents educating on seasonal British ingredients, plus a special ‘Great British Classics’ menu during September,
with dishes developed by Masterchef the Professionals winner and Cucina Development Chef, Ash Mair.