The Source
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Here is how Stockport NHSFT sources local - support patients, staff, visitors and local farmers/producers
My name is Duncan O`Neill and I`m the Catering lead for Stockport NHSFT.
I have worked in the NHS for 37 years originally starting as an apprentice chef and subsequently working my way through the various departmental positions to my current post.
I have previous experience working via agencies in commercial restaurant and hotel establishments which added to my skills and knowledge.
We are a 700 bedded acute site which covers a full range of patients including Maternity, Mental Health, Surgical, Medical and a Specialist Stroke Unit and ED. We prepare and serve around 2100 meals per day for patients with an additional 700 hot meals and snacks for staff.
We operate a cook serve operation with the vast majority of our patients (550) receiving their meal on an individual tray the remainder are served from a hot bulk trolley on the respective ward the operation is fast paced challenging but also very rewarding.
In September 2020 via social media we here in Stockport became aware of the British Food Fortnight event in September and reached out to our suppliers to establish provenance of products they supply stating they must be British grown produced goods.
Based upon this information we created a 3 course menu using British sourced ingredients:
- Cauliflower and chive soup
- Beef Wellington
- Seasonal Vegetable Risotto with fresh garden herbs
- Heritage Carrots
- Parsnip Puree
- Raspberry/ Vanilla Panacotta
The event was promoted via our twitter feed and social media accounts and created a good news story for the department raised our profile and showcased what we could do.
As a result of the success of 2020 we took part again in 2021 using the same criteria British products sourced from our suppliers and came up with another 3 course menu:
- Curried Parsnip Soup
- Lancashire Hot Pot
- Red Cabbage, Cauliflower Cheese
- Roast Herb Potatoes
- Chilled Plum Crumble
One again this achieved widespread recognition around the site and local press raising our profile and once again showcasing the staff and service in a positive light.
The staff really enjoy taking part in the concept and producing different dishes this also triggers a wider conversation in the department around menu composition and change which is really productive.
We plan to make 2022 bigger and better than previous years by having two different days of British themed menus rather than the one day in previous years.
Recent world events have put increasing pressure on international supply chains and has brought into sharp focus the need to support and purchase from British growers and producers to ensure the continuity of good quality produce.
We here at Stockport NHS Foundation Trust feel strongly about purchasing and supporting our Farmers and growers going forward and ensuring as much of the food we can purchase is British.
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