Tasty feedback from hospital food event

Patients, visitors, staff and members of the public had the opportunity to taste test a variety of samples dishes from our proposed new patient menu and the verdict was extremely positive!

On Tuesday 17 March, hospital staff ran an event, as part of its Making Mealtimes Matter campaign, to raise awareness of the importance of nutrition to aid our patients’ recovery, as well to showcase the work going on around the Trust to improve patient mealtimes.

As part of the event, the Trust’s main food supplier, Apetito, were inviting patients, visitors, staff and members of the public, to sample some of the many dishes they had on offer and to offer their feedback on the dishes, which are being put forward as proposed meals for our new patient menu.

Liz McGuffog, Hotel Services Service Lead for Plymouth Hospitals NHS Trust, said: “The event was really well received, particularly the food tasting. We were really pleased to have been able to offer people the opportunity to come and try some of the proposed meals for our patient menu and to gain their feedback.

Image of staff manning the stand in the main concourse“We want to be able to offer more choice in meals to our patients on our new menu, to provide more healthy choice options and energy dense meals, particularly for our elderly patients. We have worked closely with our food supplier, Apetito, to ensure this is reflected in the suggested meals.

“The event also gave our staff the opportunity to showcase the work that goes on around the hospitals to ensure mealtimes matter.”

This is some of the feedback received:

Chicken, cheese and bacon bake – very good
Chicken curry and vegetable rice – beautiful
Spicy root vegetable casserole – spicy
Chicken, cheese and bacon bake with minted vegetables – absolutely delicious
Lamb and mint pie – amazing
Bread and butter pudding – very good, moist
Chicken curry and rice – lots of flavour

The popular dishes included: chicken, bacon and cheese bake, chicken curry, Quorn tikka masala, steak and potato pie, salmon crumble, seafood lasagne and clotted cream rice pudding.

Wendy Harvey, Volunteer Coordinator at Healthwatch Plymouth joined the Derriford team to listen to feedback and talk about the involvement of Healthwatch Plymouth, giving patients and other service users a voice about mealtimes at Derriford.

Wendy said: “We at Plymouth Healthwatch work closely with staff at the hospital and take an active role ensuring patients at Derriford are receiving nutritional food, as well as ensuring mealtimes are protected.

“Previously, we have fed back our observations as part of our involvement in the annual PLACE assessment* and comments we had received from patients about main meals and desserts being served together, meaning the patient’s hot pudding would often go cold whilst eating their main meal. This feedback was taken on board and changes were made to ensure the two courses are now served separately at lunchtime.

“I think this event is a good idea as many people have a perception of hospital food, however, if they would only give it a try, it might be enough to change their minds.”Image of dietetic staff at their stand

The event was held to coincide with Nutrition and Hydration Week (16-20 March). In addition to the food tasting event, some of our matrons were on hand to discuss the importance of protected mealtimes and the red tray initiative, staff from Burrator Ward showcased how they ‘Make Mealtimes Matter’ and dietetic staff were available to demonstrate the new e-learning training package and conduct Malnutrition Universal Screening Tool (MUST) assessments and explain their importance.

In addition, Warrens were handing out smoothie samples and local, family-run company, Tamar Foods, who supply our fresh fruit and veg, were giving away sample pots.

In addition to the main event on Tuesday, other initiatives throughout the week include:

A ‘Tea with Matron’ being held every day throughout the week on various wards in the hospital. This involves matrons taking afternoon tea out to patients and their relatives on wards and discussing food and dietary issues.

Some of the nursing staff are assisting with afternoon tea service; encouraging patients to take snacks to supplement their nutritional intake.

Dietetic staff are supporting the Dietetic Link Nurses to conduct MUST assessments.
Senior management team members are assisting with meal services on our wards.
Restaurant 7 are offering a daily ‘Patient Choice’ dish. This is a selected dish from our patient menu and costs £1.75, including a free mini fresh fruit pot.