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Special British dishes were added to the patient menu
Stockport NHS trust supported British Food Fortnight with the chefs creating special dishes which were added to the patient menus using all British produce. As pictured below, the patient menu on the 28thSeptember highlighted minted pea and watercress soup, steak and ale pie and lemon posset with Scottish raspberries.
Earlier in the week, the patient menu featured a Venison pie supplied by Highland Game, with handmade chips, roast parsnips and broccoli supplied by Livesey fruit and veg merchant in Lancashire. For dessert they made a treacle pie with Scottish raspberries and clotted cream.
Duncan ONeill, catering services manager gives tips for other NHS trusts looking to take part
Contact your suppliers to establish what products are British or can be sourced British and form a working group with the chefs to create a workable menu. Try to involve other site stakeholders which in our case are Hydration and Nutrition steering group, this helps to highlight and promote the work. Use social media to promote the menu and work – we posted our menus onto social media and tagged Love British Food.
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