Is this what the doctor ordered?
DESPITE the previous input of Loyd Grossman, Albert Roux, Heston Blumenthal and James Martin, which appears to have had little lasting effect on the quality of hospital food, yet another foodie celebrity, Prue Leith, has been recruited in an attempt to improve what is served up to patients. I do not question her knowledge, skills or experience. The reality is that the Government advises us to eat five pieces of fresh fruit and vegetables each day, an attainable target, though some experts claim that nine would be ideal. We are also urged to eat oily fish twice a week and to drink two litres of water each day. The best advice suggests wholemeal is better for us than white bread and the World Health Organisation makes suggestions on the daily intake of seeds and nuts. All of this should form the foundation for the composition of hospital food. There would also be an opportunity to introduce patients to healthier options they may not have tried before. And post-Brexit, the NHS could ensure hospital meals are based on produce grown or produced in the UK.
niCK atKins, swindon, Wilts. HAVING worked in NHS catering for 33 years from apprentice to manager, I have to ask why is there the need to ask another celebrity for input when others before her have failed? In my experience, patients do not want posh food. Many have little appetite on admission, after an operation or because they are elderly. There is also a budget to stick to. Regenerated frozen food is not the answer. Hospitals cooking from fresh need top quality staff who care about the product and the people they are catering for. Gone are the days when I was part of a team who cared about quality and presentation. Today, for many hospital caterers it is just a job and a wage. J. neWMan, ashington, northumberland. PRUE LEITH is wasting time and money trying to improve hospital meals. Things will never change as long as the meals are brought in rather than cooked on site. I have been in several hospitals over the years and have never had a nourishing meal. On one occasion, I was given a burnt jacket potato. Would something so unappetising help a patient’s recovery?
DOris WarD, Birmingham. THE latest shake-up of hospital food could be a success as long as Prue Leith leaves the garlic, onions, spices and chilli at the back of the cupboard.
Mary FOster, newbury, Berks.