New kitchen on the menu for patients
PATIENT food at Stepping Hill Hospital is set to further improve thanks to a new state-of-the-art kitchen.
The £3.3 million kitchen and equipment will help catering staff cook and deliver almost 3,000 meals a day to patients and staff.
As well as providing more space for more than 60 catering staff working there, the new building has more natural light and better air control.
It also includes new equipment for a quicker and better quality service.
Programmable combination ovens and a temperature controlled preparation room mean that more food can now be cooked faster and at a better quality.
New heat preserving trolleys which ensure patients always get a piping hot meal are also part of the improvements.
Director of estates and facilities Paul Holt said: “The old hospital kitchen was a tired and cramped environment and we are delighted we have been able to replace it.
“Serving healthy, nutritional and tasty food is a vital part of the care Stepping Hill Hospital provides, and the new kitchen will be a great help in carrying out that service.”
Head chef Simon Norris and catering manager Craig Bradford in the new kitchen at Stepping Hill Hospital