Lay off hospital food

SIR: Doubtless every hospital varies in the quality of the provision of its food (‘A plate of grey sludge, anyone?’, April issue). Having spent time in Cheltenham General Hospital on three separate occasions, I feel justified in offering a more positive view. For many, the meals were a highlight in a long and tedious day. Meals are chosen the day before and there is a good selection. Of course, many patients are elderly, so there are traditional items which the young or those seeking extreme health options would avoid, but one can always find fresh fruit and fruit juice. ‘Comfort food’ may well be more appealing to the jaded appetite. I always found my choices to be well cooked, hot and attractive. At breakfast, fresh, hot toast is served, made in a small kitchen just along the corridor. My appetite improved during my stays – and there is nothing at all wrong with my wife’s cooking, I add hastily. Malcolm Keppie, Stroud, Gloucestershire.

SIR: On reading the article in the April edition on hospital food, I felt I must put on record some complimentary remarks about the food served in the NHS hospital Southmead Bristol. Having had a couple of stays there over the past year, I was impressed by this large hospital, providing patients with various choices of healthy and appetising meals served at the correct temperature and with a smile.

The patients order their meals in advance by way of a form, stating their decisions over a wide range of main courses and deserts. Completing the food form alone is good for morale. Having a sweet tooth, I went for the fruit

crumble to follow my main course. Imagine my disappointment 24 hours later to be told that ‘the crumble’s off’. They did, though, say sorry and provided me with a healthy alternative. Brian Hawkins, Winford, Bristol.