When matron (and chef) knew best . . .

hoW surprised i was to recognise my former colleagues at St george’s hospital, London, in a picture (right) celebrating 70 years of the nhS (Mail). After three years of training at Westminster Technical College and two years in the West end, i worked at the hospital for four years as assistant head cook. The picture, taken in 1948, shows (left to right) Dorothy Forgan, the catering officer, head chef kenneth Willates, who was firm but fair, and matron (later Dame) Muriel powell. We produced three hot meals a day for 250 patients and lunch for 200 nurses and 80 consultants and doctors. however, i can’t agree with the claim that today’s hospital food is slop. recently, i spent two weeks in hospital as a patient following a fall. every day we were given a menu with a reasonable choice of dishes, including vegetarian. it was served on a hot plate, well presented and cooked.

L. PORTNOI, Burgess Hill, W. Sussex.