New kitchen on the menu for pa­tients

Stockport Times West - - STEPPING HILL HOSPITAL -

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

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