0:00:03 > 0:00:07'Every year, the NHS spends around £500 million on hospital food,
0:00:07 > 0:00:11'but it's reckoned that almost half the patients refuse to eat it
0:00:11 > 0:00:13'because they find it inedible.'
0:00:13 > 0:00:17- Mash potato, what's wrong with the mash then?- You could hang wallpaper up with it.
0:00:17 > 0:00:20'I believe that everybody deserves to eat good food.'
0:00:20 > 0:00:25To me, there's nowhere where food is more important than in a hospital.
0:00:25 > 0:00:31'It's estimated that the previous government spent more than £50 million on failed initiatives
0:00:31 > 0:00:33'to change the food on our wards.
0:00:33 > 0:00:36'Scarborough General Hospital is up for change.
0:00:36 > 0:00:39'For the next three months, I'm working alongside the kitchen staff
0:00:39 > 0:00:41'to try and make a difference.'
0:00:41 > 0:00:43Pat, I'm trying to help you.
0:00:43 > 0:00:47- I know you are.- Everything's out of a tin, everything's out of packet -
0:00:47 > 0:00:49everything. All the veg are frozen.
0:00:49 > 0:00:53'But there's also a personal reason why I want to take this on.'
0:00:53 > 0:00:56I watched my grandmother pass away in hospital
0:00:56 > 0:01:00and she was a huge influence on me in terms of food,
0:01:00 > 0:01:02and teaching me about food.
0:01:02 > 0:01:04To watch her suffer
0:01:04 > 0:01:08and to watch her eat the stuff that was served in the hospital,
0:01:08 > 0:01:09it wasn't fantastic.
0:01:09 > 0:01:12The only way to change it is to actually physically
0:01:12 > 0:01:15get off your backside and do something about it.
0:01:27 > 0:01:30'I've been given exclusive access behind the scenes
0:01:30 > 0:01:33'here at Scarborough General Hospital in North Yorkshire.
0:01:33 > 0:01:34'My mission?
0:01:34 > 0:01:38'To succeed where others have failed and come up with a workable model
0:01:38 > 0:01:41'that can lift the standard of food served in hospitals across the UK.
0:01:41 > 0:01:45'For many who come in at their most vulnerable,
0:01:45 > 0:01:48'the food just serves to further dampen their spirits.'
0:01:48 > 0:01:50As a package, it's pretty poor.
0:01:50 > 0:01:54The cabbage, the carrots, were cooked within an inch of their life.
0:01:54 > 0:01:56The potatoes - just don't like it at all.
0:01:56 > 0:01:59'Having spent several weeks at the hospital,
0:01:59 > 0:02:02'it's become clear to me which issues need to be addressed.
0:02:03 > 0:02:07'There is a complicated and inefficient menu system.
0:02:07 > 0:02:10'Far too much food is being thrown into the bin.'
0:02:10 > 0:02:13And once you've done this, what happens to all this lot?
0:02:13 > 0:02:17It's thrown away. Whatever's left gets disposed of.
0:02:17 > 0:02:21'Not enough local, seasonal produce making it onto the menus.'
0:02:21 > 0:02:24Everything's out of a tin, a packet, everything.
0:02:24 > 0:02:26All the veg are frozen.
0:02:26 > 0:02:29'And with a limited budget to work with,
0:02:29 > 0:02:32'we really need to create our own revenue stream.'
0:02:32 > 0:02:37I believe this is the only place we've got to generate a good income.
0:02:37 > 0:02:38Yeah, yeah.
0:02:38 > 0:02:40'I've come up with my five point plan,
0:02:40 > 0:02:42'which I hope will lead to change.
0:02:46 > 0:02:49'Win the hearts and minds of those on the front line,
0:02:49 > 0:02:52'cook with fresh ingredients from local suppliers,
0:02:52 > 0:02:54'and generate an income from the restaurant.
0:02:56 > 0:03:00'After initial reservations, the hospital catering team
0:03:00 > 0:03:02'are now all on board.
0:03:02 > 0:03:04'in charge is manager Pat Bell.
0:03:04 > 0:03:07'She's worked for the NHS throughout her career,
0:03:07 > 0:03:10'and has been at Scarborough for over 20 years.
0:03:10 > 0:03:15'She's supported by a dedicated team including head chef Sharon Ellis -
0:03:15 > 0:03:18'who's been cooking at the hospital for a staggering 27 years -
0:03:18 > 0:03:22'Alan Rosbottom, also known as Big Al -
0:03:22 > 0:03:26'who has been here almost as long, with 21 years under his belt -
0:03:26 > 0:03:29'and Darren Glover, or Big Bird to his colleagues,
0:03:29 > 0:03:34'who is practically a newbie - he's been here for five years.
0:03:34 > 0:03:38'And the man whose backing I need to make all this happen
0:03:38 > 0:03:42'is the hospital's chef executive, Mike Proctor.
0:03:44 > 0:03:48'Today, it's time to see if my ambitious plans to improve the food
0:03:48 > 0:03:51'at Scarborough General Hospital are going to work.'
0:03:53 > 0:03:56I don't think James understands the complexity
0:03:56 > 0:03:59of doing a hospital menu.
0:03:59 > 0:04:03I don't think he understands the work involved.
0:04:03 > 0:04:04I've had my entire team...
0:04:04 > 0:04:09there's been six guys working on the recipes to get them over to Pat.
0:04:09 > 0:04:12I wish James was here more
0:04:12 > 0:04:16so he can see what else is involved behind the scenes of changing a menu.
0:04:16 > 0:04:18Hopefully she's done the costings.
0:04:18 > 0:04:20Some dishes are so expensive,
0:04:20 > 0:04:23I can't put them on the menu anyway.
0:04:23 > 0:04:25When thinking about the recipes,
0:04:25 > 0:04:27we haven't added things that shouldn't be added.
0:04:27 > 0:04:31It's just simple stuff, really, to try and keep it under budget.
0:04:31 > 0:04:32The costings we did at home,
0:04:32 > 0:04:34we've definitely kept it under budget.
0:04:34 > 0:04:38Be interesting to see what Pat and the guys in the kitchen think.
0:04:38 > 0:04:40I go to bed thinking of James Martin menus,
0:04:40 > 0:04:43I wake up in the morning thinking of James Martin menus,
0:04:43 > 0:04:46and if he just knows what I'm going through...
0:04:46 > 0:04:50I've got to tell him, because...
0:04:50 > 0:04:53I'm getting stressed by it.
0:04:53 > 0:04:56'The kitchen currently operates a complicated and inefficient
0:04:56 > 0:05:00'21-day menu, which I'm reducing
0:05:00 > 0:05:01'to just seven days.
0:05:01 > 0:05:04'This means we can look at making fewer dishes tastier,
0:05:04 > 0:05:07'and Pat can streamline her ordering.
0:05:07 > 0:05:09'This will allow her to buy more in bulk
0:05:09 > 0:05:13'and plough the money saved into better-quality ingredients.
0:05:13 > 0:05:17'But whilst I've been away, my recipes have thrown up a few issues,
0:05:17 > 0:05:20'which Pat can't wait to share with me.'
0:05:20 > 0:05:23I've had a problem with some of these recipes.
0:05:23 > 0:05:26- Right, OK. - Because...- Like what?
0:05:26 > 0:05:28Two carrots and two peppers
0:05:28 > 0:05:32ain't a lot of bloody good to me. I need weights.
0:05:32 > 0:05:36- The caramelised lemon tart, haven't got the recipe with me. - I've got that.
0:05:36 > 0:05:39That's just fresh cream and lemon juice.
0:05:39 > 0:05:41I don't think the dieticians will allow that.
0:05:41 > 0:05:44The penne pasta with tomato and basil sauce?
0:05:44 > 0:05:46- Right?- Protein content.
0:05:46 > 0:05:49How can you have a protein content with that?
0:05:49 > 0:05:52No, we need one. There's no protein in it, is there?
0:05:52 > 0:05:55- What would you put with it, then? - Well, this is why I'm asking.
0:05:55 > 0:06:00Whether we enrich the tomato sauce with a cream cheese or something.
0:06:00 > 0:06:02It will turn it horrible, won't it?
0:06:02 > 0:06:05I'm just saying... They haven't come back from the dieticians yet,
0:06:05 > 0:06:06so I'm just pre-warning you.
0:06:06 > 0:06:09- All right, pre-warned. That's fair enough.- Yeah.
0:06:09 > 0:06:11Costed it yet?
0:06:11 > 0:06:14- Yeah.- And?
0:06:14 > 0:06:16- This chicken and leek bake.- Yeah.
0:06:16 > 0:06:20- 88p per portion.- Yeah?- Yeah. That's expensive.
0:06:20 > 0:06:23- It's not really though, is it? - It is.
0:06:23 > 0:06:2688p a portion, you've got £3.50 a day.
0:06:26 > 0:06:28Yeah.
0:06:28 > 0:06:30That's not expensive.
0:06:30 > 0:06:32Well, it is, as a main course dish.
0:06:32 > 0:06:35Pork escalope.
0:06:35 > 0:06:37- What's up?- Can't even do that.
0:06:37 > 0:06:40- Why can't you do that? - Well, pork tenderloin,
0:06:40 > 0:06:43six slices of ham, mozzarella cheese.
0:06:43 > 0:06:46That's way over.
0:06:46 > 0:06:48I'm not even putting it on.
0:06:53 > 0:06:56'I'm surprised, after how long we've been here,'
0:06:56 > 0:06:59nearly two months now, two and a half months,
0:06:59 > 0:07:02that just taking that small amount of time off,
0:07:02 > 0:07:06being away from it, we've gone back and we haven't gone forward.
0:07:13 > 0:07:15Ta.
0:07:18 > 0:07:21It's my reputation that's on the line as well,
0:07:21 > 0:07:24and I know James will be walking away.
0:07:24 > 0:07:26I've got to live with it, at the end of the day.
0:07:26 > 0:07:30I've got to make sure it's right from the beginning, before James goes.
0:07:30 > 0:07:33Because if it's not right, then the chances are
0:07:33 > 0:07:36that the Trust board will change their mind.
0:07:40 > 0:07:44'Head chef Sharon and Darren have been testing some of my recipes
0:07:44 > 0:07:46'and they've also been getting feedback
0:07:46 > 0:07:49'from the dietician, Rachael Bumby.
0:07:49 > 0:07:52'If she's not happy with the nutritional content of each dish,
0:07:52 > 0:07:55'it doesn't make it onto the menu.'
0:07:55 > 0:07:57The only thing I would say on this dish
0:07:57 > 0:08:01is that because our main meals need to be starch...
0:08:01 > 0:08:05- Yeah.- ..a source of protein, a vegetable and a sauce,
0:08:05 > 0:08:08I just wonder whether we might need to tweak that one.
0:08:08 > 0:08:11It being a vegetarian meal, we're trying to get 12 grams of protein.
0:08:11 > 0:08:14- That's right, yeah. - Maybe some pulses or some cheese.
0:08:14 > 0:08:18But the most important critics are on the wards.
0:08:18 > 0:08:20Sharon and Darren never have time to talk to patients,
0:08:20 > 0:08:24so haven't heard first-hand what they think.
0:08:24 > 0:08:27With three weeks to go before the roll-out of the menu,
0:08:27 > 0:08:30there's no better time to do a bit of in-house research.
0:08:32 > 0:08:35The only one meal that I've eaten
0:08:35 > 0:08:37all through is salad.
0:08:37 > 0:08:39Yeah.
0:08:39 > 0:08:42And yesterday's was turkey and it...
0:08:42 > 0:08:45Honestly, it's sliced so slim
0:08:45 > 0:08:49and the way it's cooked, it's like rubber.
0:08:49 > 0:08:52If they concentrated more on fresher recipes,
0:08:52 > 0:08:54cooking more on site,
0:08:54 > 0:08:58I think it would be just be, you know, more appreciated.
0:08:58 > 0:09:02Obviously, when you're... Well, it's not that I'm ill,
0:09:02 > 0:09:05but at first obviously you've suffering from the after effects
0:09:05 > 0:09:07of the shock and the operation.
0:09:07 > 0:09:11So, I mean, you need tempting, don't you? You don't want a lot.
0:09:11 > 0:09:12- Yeah, that's it.- I don't want a lot.
0:09:12 > 0:09:15- It's like you need comfort food. - Yeah.
0:09:15 > 0:09:18Yes, and it needs to be tasty.
0:09:18 > 0:09:21At the moment, we do a three-week menu cycle,
0:09:21 > 0:09:24so if you're in another week, you'll have experienced it all!
0:09:24 > 0:09:28But we might change it to a one week. How do you think that'd go?
0:09:28 > 0:09:31- I can't tell you what I ordered yesterday for today.- Yeah.
0:09:31 > 0:09:34I just have to take a guess what they bring in.
0:09:34 > 0:09:36Being the head chef, I make sure everything
0:09:36 > 0:09:38- goes out as it should do. - Yeah, yeah.
0:09:38 > 0:09:40But then when you come up here and you see
0:09:40 > 0:09:43- and you hear people's opinions... - Yeah, yeah.
0:09:43 > 0:09:45I think it's really good to come here,
0:09:45 > 0:09:48- we should do it more often. - Yeah, definitely.
0:09:49 > 0:09:52'It's not just the patients they need to talk to.
0:09:52 > 0:09:56'Sharon's been at Scarborough Hospital for 27 years
0:09:56 > 0:09:58'but has never seen for herself how much of her food
0:09:58 > 0:10:01'has been left on the serving trolley.'
0:10:01 > 0:10:04Do you see much waste? I don't suppose you do when it leaves here.
0:10:04 > 0:10:07- No.- The rest of it goes up to the dining room.
0:10:07 > 0:10:10That's right, and the ward side, they get rid of the waste.
0:10:10 > 0:10:12- So you don't see it? - No, I don't see it, no.
0:10:12 > 0:10:14'So, along with Darren,
0:10:14 > 0:10:18'she now takes the opportunity to hear first-hand about the problem.'
0:10:19 > 0:10:21Do you find you get a lot of waste?
0:10:21 > 0:10:24- Yeah, yeah, we do. - Why do think that is?
0:10:24 > 0:10:27Maybe some people don't want to eat on the day, or...?
0:10:27 > 0:10:31That could be it, or sometimes if the patient goes out, they order...
0:10:31 > 0:10:34- That's right. - ..for the patient.
0:10:34 > 0:10:37- Who's coming in, who might not like...- Might not like that.
0:10:37 > 0:10:40- I mean, the wastage is a really big issue, isn't it?- Yeah.
0:10:40 > 0:10:45It's not going to be resolved overnight. We all have to look at what we're doing and work together.
0:10:45 > 0:10:49- But the communication, we don't have any between the wards.- No, no.
0:10:49 > 0:10:51Not ourselves. Pat has some, but we have none.
0:10:51 > 0:10:53- And I think it is good to come up. - Yeah.
0:10:53 > 0:10:55'By my calculation,
0:10:55 > 0:10:59'40% of the food taken onto the wards ends up in the bin.
0:10:59 > 0:11:04'With lines of communication opening up, I hope this can be reduced.
0:11:04 > 0:11:08'Cutting back on the incredible amount of wastage
0:11:08 > 0:11:12'is not the only area where I think Pat can make her savings.
0:11:12 > 0:11:15'According to a 2010 report from the Soil Association,
0:11:15 > 0:11:19'an environmental group that campaigns for planet-friendly food,
0:11:19 > 0:11:23'the NHS is wasting millions of pounds by failing to source
0:11:23 > 0:11:27'fresh produce from local suppliers. So, to encourage Pat to buy locally,
0:11:27 > 0:11:30'and therefore potentially make savings,
0:11:30 > 0:11:34'I've invited Mike Bond along to take a look at her store cupboards.'
0:11:35 > 0:11:38What is the main thing here that sticks out for you?
0:11:38 > 0:11:43Generally, kind of problem areas would be things where either artificial sweeteners appear...
0:11:43 > 0:11:46- Right.- Things like aspartame
0:11:46 > 0:11:50or monosodium glutamate flavour enhancer E621.
0:11:50 > 0:11:53So generally we find those things in stocks and bouillons,
0:11:53 > 0:11:54that type of thing.
0:11:54 > 0:11:58- I can see big tubs on the shelf. - I see your eye line going!- Yeah.
0:11:58 > 0:12:03- Am I right in thinking that the first thing on the list is the most amount?- Yes.
0:12:03 > 0:12:06- And the first thing on the list in this stock is salt.- Yeah.
0:12:06 > 0:12:09The second is monosodium glutamate.
0:12:09 > 0:12:12I've never really looked at these labels that much!
0:12:12 > 0:12:17- Yeah.- Now, dare I ask about this?
0:12:17 > 0:12:21- Actually, I wouldn't be surprised if this met, you know, the kind of additives...- Yeah.
0:12:21 > 0:12:24..but really again this is about the principle of what it is
0:12:24 > 0:12:29and we're trying to encourage dishes to be freshly prepared, cooked from scratch.
0:12:29 > 0:12:32Want to show him the rest of the kitchen?
0:12:35 > 0:12:38'To help encourage Pat to use more local produce,
0:12:38 > 0:12:41'I want her to try to become the third UK hospital
0:12:41 > 0:12:45'to hold the Soil Association's Bronze Catering Mark Award.'
0:12:46 > 0:12:48The criteria include...
0:12:48 > 0:12:54meals contain no undesirable food additives or hydrogenated fats.
0:12:54 > 0:12:5875% of dishes are freshly prepared.
0:12:58 > 0:13:01All eggs are from cage-free hens.
0:13:01 > 0:13:02Menus are seasonal.
0:13:02 > 0:13:06No genetically-modified ingredients are used.
0:13:06 > 0:13:11This is my freezer. We've just had a big delivery today.
0:13:11 > 0:13:16You can say that again. Where does that fish come from?
0:13:16 > 0:13:18- Erm...- Don't say the sea.
0:13:18 > 0:13:22- I believe the trip goes... that they buy in Grimsby...- Right.
0:13:22 > 0:13:28- They take it back to their warehouse in Wincanton...- Somerset.
0:13:28 > 0:13:30And then deliver it back to me.
0:13:30 > 0:13:34Brilliant. It must be a good 12-hour round trip.
0:13:34 > 0:13:37It's pretty shocking, to be honest.
0:13:37 > 0:13:43And on this side, all the veg that we actually serve as a vegetable
0:13:43 > 0:13:45on the menu is frozen.
0:13:45 > 0:13:47The notion of freshly prepared
0:13:47 > 0:13:50and seasonality is a really important one
0:13:50 > 0:13:54because what's seasonal is what's available to you locally.
0:13:54 > 0:13:57That means that you can support the local economy,
0:13:57 > 0:14:01but it also means that, in theory, it's available, it's plentiful,
0:14:01 > 0:14:04and should be cost effective for you to purchase as well.
0:14:07 > 0:14:12There are fundamental changes which need to be made and a move away from the packet products.
0:14:12 > 0:14:16It could be a really exciting project for Pat and her team
0:14:16 > 0:14:19to engage with local suppliers and local farmers,
0:14:19 > 0:14:23which hopefully then passes on to the customer, at the end of the day,
0:14:23 > 0:14:27that the patients enjoy the meals and that the staff get to eat better food.
0:14:27 > 0:14:32Mike's visit has highlighted the staggering 550-mile round trip
0:14:32 > 0:14:35that some of the fish Pat buys goes on.
0:14:35 > 0:14:37Crazy - especially considering the hospital
0:14:37 > 0:14:41is only a couple of miles from the harbour.
0:14:41 > 0:14:45As my ambition is for Pat to source 75% of her fresh produce locally,
0:14:45 > 0:14:48I'm taking the team on a fishing trip
0:14:48 > 0:14:51to show them what they're missing out on.
0:14:51 > 0:14:54This is the life, girls, this is the life.
0:15:04 > 0:15:07- That's all I get, a little one. - LAUGHTER
0:15:09 > 0:15:12But it's not just the local fishermen who could benefit
0:15:12 > 0:15:14from Pat looking on her doorstep.
0:15:14 > 0:15:19Up until now, she's relied heavily on large, multinational companies.
0:15:19 > 0:15:22I'm hoping by introducing her to some local suppliers,
0:15:22 > 0:15:26She'll see what a win/win situation it could be for everyone.
0:15:27 > 0:15:29One of the main stories you hear
0:15:29 > 0:15:32from a lot of the local suppliers is that they'd never even dream
0:15:32 > 0:15:37about supplying the NHS, mainly due to cost and tons of red tape.
0:15:37 > 0:15:39But hopefully, if all that stops,
0:15:39 > 0:15:42it will prevent a lot of them going out of business.
0:15:45 > 0:15:48'Pat and the hospital want to dispel any myths
0:15:48 > 0:15:51'that access to the NHS is difficult,
0:15:51 > 0:15:52'so they're hosting this event
0:15:52 > 0:15:55'to encourage the suppliers to come and pitch for business
0:15:55 > 0:15:57'and to explain the procurement process.'
0:15:59 > 0:16:02You always think the NHS is a little bit too big,
0:16:02 > 0:16:04it's not easy, it's not easy to get into.
0:16:04 > 0:16:08We've never thought about approaching the NHS. We just felt it was too big an organisation
0:16:08 > 0:16:12for somebody as small as ourselves to get involved with.
0:16:12 > 0:16:15To be honest, we always thought that, you know,
0:16:15 > 0:16:17local suppliers never really had a chance.
0:16:17 > 0:16:19Brilliant, fantastic, yeah.
0:16:21 > 0:16:26'Sharon, Big Al and I prepare a few dishes for the suppliers to taste
0:16:26 > 0:16:30'and to showcase some of the ingredients that we're hoping to use in the new menu.'
0:16:32 > 0:16:34I've worked at the hospital 27 years
0:16:34 > 0:16:36and never once been introduced
0:16:36 > 0:16:39to a supplier, producer or anything like that.
0:16:39 > 0:16:43So it's nice to get out, isn't it, and meet?
0:16:43 > 0:16:45And it gives you pride, as well.
0:16:45 > 0:16:48I was literally in the kitchen this morning, and a couple
0:16:48 > 0:16:52of the guys said, "It's so nice that we can use fresh ingredients again."
0:16:52 > 0:16:57Yeah, and it is good that local producers are interested in being able to supply us
0:16:57 > 0:16:59and, you know, offer us. Yeah.
0:17:01 > 0:17:03LIVELY CHATTER
0:17:10 > 0:17:13OK, guys, thank you all for coming.
0:17:13 > 0:17:14I don't know whether...
0:17:14 > 0:17:18You've probably realised I've been working with Scarborough Hospital
0:17:18 > 0:17:21to give them a better offer, in terms of the food
0:17:21 > 0:17:24that the patients have, but, most importantly,
0:17:24 > 0:17:28I see a great opportunity for you guys, that benefits not only the hospital
0:17:28 > 0:17:30but you, in terms of the business.
0:17:30 > 0:17:33There's lots of red tape we're hopefully trying to get round,
0:17:33 > 0:17:37and it's actually very, very easy to supply your produce to the hospital.
0:17:37 > 0:17:40It's a great opportunity, in terms of the restaurant,
0:17:40 > 0:17:42but also what the patients can eat as well.
0:17:42 > 0:17:44This is a fresh chicken and mushroom soup,
0:17:44 > 0:17:49and we've got a little meatball thing and some little scones as well. But enjoy it.
0:17:49 > 0:17:54Most importantly, Pat is here to give you some advice
0:17:54 > 0:17:58and give you some hints and tips of how to get your produce
0:17:58 > 0:18:01through the supply chain in the hospital. Enjoy your free lunch!
0:18:01 > 0:18:06It's Yorkshire, you don't get much for free around here, so enjoy it!
0:18:10 > 0:18:13- Would you like to try a meatball with spicy tomato sauce?- Please.
0:18:14 > 0:18:18'By using local produce, it's been suggested it could actually
0:18:18 > 0:18:21'put millions of pounds back into the NHS.
0:18:21 > 0:18:26'Nottingham University Hospital Trust, for example, estimated that last year,
0:18:26 > 0:18:32'they saved £700,000, by buying locally and preparing food on site.
0:18:32 > 0:18:36'They found that it doesn't actually cost any more,
0:18:36 > 0:18:38'and are helping to stimulate the local economy.'
0:18:38 > 0:18:43I think we're really interested, because everybody's talking local.
0:18:43 > 0:18:46For a big organisation like the NHS to start talking
0:18:46 > 0:18:49about sourcing locally - I think it's, you know, exciting.
0:18:49 > 0:18:53Obviously, because our business is local,
0:18:53 > 0:18:57we're looking for high-profile customers. You can't get better than the NHS.
0:18:57 > 0:18:59It's been a big day, I've met some amazing people.
0:18:59 > 0:19:02I'm amazed what people have brought to show us.
0:19:02 > 0:19:05I've just got so many more ideas now that I can do with the stuff
0:19:05 > 0:19:09that I've seen today, so that's been absolutely wonderful.
0:19:09 > 0:19:13Well, that really worked - for the first time, I've seen a group of suppliers speak to Pat.
0:19:13 > 0:19:18Pat enthused about it as much as the suppliers, and you've got chefs talking about food,
0:19:18 > 0:19:22and, let's face it, when a group of people like that talk about it and get enthused
0:19:22 > 0:19:26there's one person who benefits, and that's the patient.
0:19:26 > 0:19:28So definitely a tick for today.
0:19:28 > 0:19:31It's one thing sourcing the freshest ingredients,
0:19:31 > 0:19:34but I've still got to prove my new menu will work.
0:19:34 > 0:19:36One big challenge is to come up with dishes
0:19:36 > 0:19:41that can withstand the various heating processes the food has to undergo
0:19:41 > 0:19:43before it gets to the patient.
0:19:43 > 0:19:47The staff start cooking from around six in the morning.
0:19:47 > 0:19:49- It's now half past ten.- Yeah.
0:19:49 > 0:19:52When does this get eaten?
0:19:52 > 0:19:56It leaves the kitchen at 11.15 and gets to the wards any time
0:19:56 > 0:19:57around about 12 o'clock,
0:19:57 > 0:20:00and after that, the different wards get it at different times.
0:20:00 > 0:20:05'The food then gets placed into a hot trolley and sits there for about an hour.
0:20:05 > 0:20:08'It then travels up to the ward,
0:20:08 > 0:20:12'where it's reheated to over 100 degrees, before being plated and served to the patients.'
0:20:12 > 0:20:17I'm amazed that you make food, and it's made at... What are we now?
0:20:17 > 0:20:2010.30. And people don't eat it till...
0:20:20 > 0:20:23Two and half hours, it's in a hot cabinet.
0:20:23 > 0:20:25Then it gets boosted to temperature again.
0:20:25 > 0:20:28No wonder it's rotten when it gets to the... It's...
0:20:28 > 0:20:32'I've devised recipes that take all this into account.
0:20:32 > 0:20:35'Now I just need to show the team how to cook them.'
0:20:37 > 0:20:40Thought I'd do a simple little moussaka, nice and easy.
0:20:40 > 0:20:43So first thing we do is throw in the onions.
0:20:44 > 0:20:47This is oregano. Get this in quite early -
0:20:47 > 0:20:52all dried herbs, they need to go in at the beginning of the cooking,
0:20:52 > 0:20:53fresh herbs in at the end.
0:20:57 > 0:20:59They go straight in that pan.
0:21:00 > 0:21:02They get dried off.
0:21:02 > 0:21:03Straight on there.
0:21:03 > 0:21:06I add my garlic to this now.
0:21:07 > 0:21:12Canned tomatoes... and then a bit of stock.
0:21:12 > 0:21:14Right, so we'll just get that ticking away over there.
0:21:15 > 0:21:18- Time wise, we'd have to prepare it the day before?- Yeah.
0:21:18 > 0:21:24Basically, you want to be doing that, prepare all the lamb, get it in a tray with the aubergines,
0:21:24 > 0:21:27- then just do the sauce and get it in the oven.- Yeah.
0:21:27 > 0:21:30'After layering the mince and aubergines, I pour over the white sauce.
0:21:30 > 0:21:33'After 25 minutes in the oven, it's done.'
0:21:37 > 0:21:41So, there's your moussaka - it's quite loose, right?
0:21:42 > 0:21:44Now, maybe too loose,
0:21:44 > 0:21:48but I think we're best off trying it in the hot cabinet
0:21:48 > 0:21:52- and do what you do with it. - Yeah.- So it holds.
0:21:53 > 0:21:54And then boost it.
0:22:00 > 0:22:04'Now, onto a sauce for one of my new desserts, sticky toffee pudding.'
0:22:04 > 0:22:07Now, if I was making this in the restaurant,
0:22:07 > 0:22:12we would use a litre of double cream, a pound of butter,
0:22:12 > 0:22:14a pound of sugar,
0:22:14 > 0:22:17quite a bit of golden syrup and quite a bit of black treacle.
0:22:17 > 0:22:21However, we're going to wing this and make it your version,
0:22:21 > 0:22:26but as good as, cos I think sticky toffee pudding shouldn't be served with custard,
0:22:26 > 0:22:28- it should be served with toffee sauce.- OK.
0:22:28 > 0:22:33So I'm going to start off... we've got a litre of a mixture
0:22:33 > 0:22:37of single cream and milk, so it's half a litre of each.
0:22:37 > 0:22:40Right, straight in there.
0:22:40 > 0:22:43Now, we want one and a half... About one block, of butter, diced, please.
0:22:43 > 0:22:48'Then we add dark brown sugar, black treacle and golden syrup.'
0:22:48 > 0:22:50Whisk this up.
0:22:50 > 0:22:54Right, sticky toffee pudding sauce.
0:22:54 > 0:22:55Isn't it too thin, though?
0:22:59 > 0:23:02- Pat, just try it.- I'm not saying that.- Pat, just try it.
0:23:02 > 0:23:03I'll try it.
0:23:06 > 0:23:08Aye, that's all right that, innit?
0:23:08 > 0:23:10- Tastes nice.- It is nice.
0:23:10 > 0:23:14- Yeahhh! Eh?- Tastes lovely. - Whoa, I tell you what, eh?
0:23:14 > 0:23:17I just think... Isn't it too thin, though?
0:23:17 > 0:23:18- No.- Well, yeah.
0:23:18 > 0:23:21No! Well, unless you let me use double cream,
0:23:21 > 0:23:23that's what you're going to get.
0:23:23 > 0:23:26If you woke up, having just had a new hip
0:23:26 > 0:23:29and had that, I'd want to go back in and get the other one done.
0:23:29 > 0:23:32I'd drink it by the pint, I wouldn't have a problem with it.
0:23:32 > 0:23:36I'm just wondering what that's going to look like in a dish, being that thin,
0:23:36 > 0:23:38- that's all.- I ain't bothered.
0:23:38 > 0:23:41- Well, no, you won't be here. - Cos I want to taste it.
0:23:41 > 0:23:44You won't be hear listening to what I'll have to listen to
0:23:44 > 0:23:46when they go, "Ooh, that was a bit watery."
0:23:46 > 0:23:49- "Watery"?- Well, it looks watery!
0:23:49 > 0:23:52No, it doesn't. Well, I'll use double cream, then.
0:23:54 > 0:23:57All right, then, measure that into a jug.
0:23:57 > 0:23:59Nice in a sponge, nice in a sponge.
0:23:59 > 0:24:02Thank you very much - "nice in a sponge".
0:24:02 > 0:24:06It tastes lovely. What I'm trying to do is find out what is a suitable...
0:24:06 > 0:24:07Cos the custard's gone?
0:24:07 > 0:24:11No, it's not, it's what is a suitable portion to serve with it,
0:24:11 > 0:24:13that's why I'm asking.
0:24:13 > 0:24:16I can't cost it out until I know how many portions I get out of it.
0:24:16 > 0:24:18That's why I'm asking the question.
0:24:18 > 0:24:20All right, then... Don't know.
0:24:23 > 0:24:26Do you want me to...? Right, I'll do it.
0:24:27 > 0:24:31One... One...
0:24:31 > 0:24:34Six... 40 portions.
0:24:36 > 0:24:38It's not as bitter, is it?
0:24:39 > 0:24:43I'm saying it's nicer, so I don't know why you're walking away!
0:24:43 > 0:24:45You should take that as a compliment!
0:24:48 > 0:24:52God, these stroppy chefs. Good job he doesn't work for me.
0:24:52 > 0:24:56'So what's the verdict on my moussaka?'
0:24:56 > 0:24:58It smells lovely.
0:24:58 > 0:25:02Well, my concern is we've just got quite a bit of fat
0:25:02 > 0:25:04that's separated from the lamb underneath.
0:25:04 > 0:25:10But it smells absolutely wonderful, so we'll take a portion out, to see what it's like.
0:25:17 > 0:25:22Personally, I think that's a bit wet for moussaka.
0:25:22 > 0:25:24I think a little bit of thickening in that
0:25:24 > 0:25:26would make that a much better dish.
0:25:28 > 0:25:32'I totally understand that Pat has to be mindful of cost,
0:25:32 > 0:25:35'but I'm finding it really frustrating and demoralising
0:25:35 > 0:25:40'that she seems to be looking for obstacles when we're so close to the finishing line.'
0:25:41 > 0:25:45Still, you get this thing with Pat and costs and...
0:25:46 > 0:25:50..I kind of get the feeling that she just needs to be a little bit more
0:25:50 > 0:25:54positive, and then, with all the guys, everybody else follows,
0:25:54 > 0:25:57and I think...probably my fault.
0:25:57 > 0:26:01I've kind of... Work took me away, and I was away for ten days
0:26:01 > 0:26:05and I probably shouldn't have been, but she's got my mobile.
0:26:05 > 0:26:07She could have easily called me,
0:26:07 > 0:26:12and I get the feeling we've gone forward four weeks and back five.
0:26:17 > 0:26:21'It's been a struggle, and I've had to use all of my powers of persuasion.
0:26:21 > 0:26:25'There have been setbacks, tears, and sleepless nights along the way.
0:26:25 > 0:26:28'But as the moment of truth arrives,
0:26:28 > 0:26:31'it's time to find out if it's all going to be worth it.
0:26:35 > 0:26:39'It's the eve of the big day - the launch of the new patient menu.
0:26:39 > 0:26:43'I've taken their complicated and inefficient 21-day menu
0:26:43 > 0:26:45'with over 100 dishes on it,
0:26:45 > 0:26:48'and reduced it to a more manageable seven-day rota.
0:26:48 > 0:26:51'I'm hoping this means the kitchen staff can now concentrate
0:26:51 > 0:26:55'on making fewer dishes, but tastier.
0:26:55 > 0:26:59'Months of hard work are about to be put to the test.'
0:26:59 > 0:27:01It's been a big build-up up till now
0:27:01 > 0:27:05and Sharon's got all the chefs in tow in the kitchen
0:27:05 > 0:27:08going through the production sheets and the recipes for tomorrow
0:27:08 > 0:27:10for all the new dishes.
0:27:10 > 0:27:13Dawn and I have been sending the new prices to the tills,
0:27:13 > 0:27:16so we're just all gearing up for tomorrow.
0:27:16 > 0:27:21And I've been told I'm not allowed up into the dining room till lunchtime tomorrow.
0:27:21 > 0:27:23So we've got a new menu going up,
0:27:23 > 0:27:25I can't go up to see how things are getting on,
0:27:25 > 0:27:29and that's going to absolutely kill me. I don't know how I'm going to cope with that at all.
0:27:29 > 0:27:33Tomorrow is the first day we start the new menus.
0:27:33 > 0:27:38Um, bit nervous, but at the same time, mostly excited.
0:27:38 > 0:27:41We've been doing the same menu for nine years.
0:27:41 > 0:27:45To be honest, I mean, the job does get a bit mundane.
0:27:45 > 0:27:48I feel more involved with the food,
0:27:48 > 0:27:50it's got to be good news, really.
0:27:52 > 0:27:56Using fresh ingredients and cooking more dishes from scratch
0:27:56 > 0:27:58is crucial to the success of my mission.
0:28:00 > 0:28:03But to enable us to buy better quality ingredients,
0:28:03 > 0:28:05I've had to find a way of supplementing
0:28:05 > 0:28:08their limited £3.49 daily patient budget.
0:28:08 > 0:28:10Now, I strongly believe
0:28:10 > 0:28:13that this dining room needs to be run as business.
0:28:13 > 0:28:15I'm a great believer that also that's the reason
0:28:15 > 0:28:18why most of the other projects have failed -
0:28:18 > 0:28:20it's all very well implementing a new menu,
0:28:20 > 0:28:22but if it costs a lot more,
0:28:22 > 0:28:25we need to look at different ways of how to fund that style of food.
0:28:25 > 0:28:28And I think this is one of the only places in the hospital
0:28:28 > 0:28:30that can generate that income.
0:28:30 > 0:28:34So, what I plan to do is give this place an entire makeover
0:28:34 > 0:28:37because only a quarter of the 2,000 staff actually eat here.
0:28:37 > 0:28:41And, to be honest, it's a bit uninspiring.
0:28:41 > 0:28:44We've used the £5,000 given to us to kick-start the project
0:28:44 > 0:28:49by the Hospital Trust towards paying for this makeover.
0:28:49 > 0:28:53Not only are we giving the restaurant a lick of paint, we're also changing the name,
0:28:53 > 0:28:56as I didn't feel calling it after a hairy Viking
0:28:56 > 0:28:58was really appropriate.
0:28:58 > 0:29:00The new sign has arrived.
0:29:00 > 0:29:03Now, I did want to keep the name a secret,
0:29:03 > 0:29:05but Dawn seems to have other ideas.
0:29:06 > 0:29:08Oh, yeah. I think I've got what it is.
0:29:08 > 0:29:11'But it's not just the restaurant's new name
0:29:11 > 0:29:14'that I'm planning to surprise the team with.
0:29:14 > 0:29:18'On my first visit, I discovered that the steamer,
0:29:18 > 0:29:21'a vital piece of equipment, hadn't worked for years.'
0:29:21 > 0:29:25If we achieve what you want, what you want and what I want...
0:29:25 > 0:29:29- Yeah.- And we all leave here with a smile on our face,
0:29:29 > 0:29:32I will buy you a brand new machine to replace that.
0:29:32 > 0:29:34Oh, James. Oh, that's nice.
0:29:34 > 0:29:37Out of my own... And that's coming from a Yorkshireman!
0:29:39 > 0:29:42Well, it's 8pm...
0:29:42 > 0:29:45the night before D-Day
0:29:45 > 0:29:48and the guys are fitting a little present from me into the kitchen.
0:29:48 > 0:29:52A blast steamer. What it can do to the vegetables is incredible,
0:29:52 > 0:29:56and it's my little present to the kitchen, and it's being fitted now.
0:29:56 > 0:30:00It's exciting. And it may be small...
0:30:01 > 0:30:04..but it packs a punch...
0:30:05 > 0:30:10..cos this thing will cook enough veg for the entire hospital
0:30:10 > 0:30:12on its own. It's brilliant.
0:30:12 > 0:30:14'It's getting late, but we still need to get
0:30:14 > 0:30:17'another important piece of kit in place.'
0:30:17 > 0:30:21Well, this is where we spent most of the five grand
0:30:21 > 0:30:23that the Trust gave us.
0:30:23 > 0:30:26It's a...fridge.
0:30:26 > 0:30:30Well, it will be when we take it out, but we've got nothing to take it out with.
0:30:30 > 0:30:34Because this is a hospital, there's a guy who's got the hammer and nails and the crow bar
0:30:34 > 0:30:37that's gone home at four o'clock, so we can't get a hammer and nails.
0:30:37 > 0:30:42So, I suggested going down to the operating theatre to get a saw...
0:30:42 > 0:30:43to get this crate open.
0:30:43 > 0:30:46We don't want to be doing all this in the morning.
0:30:46 > 0:30:52But this basically... was bought to do baguettes, really,
0:30:52 > 0:30:57and to make the baguettes for the nurses and doctors who work here.
0:31:03 > 0:31:06I feel like I've got a massive responsibility.
0:31:06 > 0:31:10This is, erm, #3,000 worth of taxpayers' money.
0:31:10 > 0:31:13I promise, I promise, I promise, I promise...
0:31:13 > 0:31:15I'll make it back.
0:31:17 > 0:31:20'But it's not just me who is feeling the pressure
0:31:20 > 0:31:22'ahead of tomorrow's big day.'
0:31:22 > 0:31:25It has been a very emotional time.
0:31:25 > 0:31:27There's a lot been going on in the department,
0:31:27 > 0:31:31as well as taking part in this project and, as you can see,
0:31:31 > 0:31:33I get worked up quite easily.
0:31:33 > 0:31:36Um...I don't know how I'm going to live this down
0:31:36 > 0:31:39when this goes out on air, but there you go.
0:31:39 > 0:31:42What we're doing is for the benefit of the patients,
0:31:42 > 0:31:44and that's what I set my heart to do
0:31:44 > 0:31:47when I started with this job 30 years ago!
0:31:47 > 0:31:49So I hope we succeed.
0:31:49 > 0:31:50SHE SOBS
0:32:07 > 0:32:11Well, it's early morning. We've been working late into the evening.
0:32:11 > 0:32:14Today is what the last three to four months has been all about -
0:32:14 > 0:32:17change. I've stuck my neck out on the line.
0:32:17 > 0:32:21We've got the week menu. It starts today, so fingers crossed.
0:32:21 > 0:32:26To be honest with you, I haven't had time to think about it, but now that D-Day is here,
0:32:26 > 0:32:28I think we're beginning to panic a bit more now
0:32:28 > 0:32:31than we did before, really.
0:32:34 > 0:32:37This is it. This is what it's been all about.
0:32:37 > 0:32:40We've got fresh carrot and coriander soup on today.
0:32:40 > 0:32:44Slow roast shoulder of Yorkshire pork.
0:32:44 > 0:32:48It's literally home grown, right on our doorstep.
0:32:48 > 0:32:51Lamb's liver with bacon. Obviously really good for us. Really rich.
0:32:51 > 0:32:53I'll be honest, probably...
0:32:54 > 0:33:00..90% of all the orders so far have all been the fresh soup,
0:33:00 > 0:33:03bread roll and, funnily enough, butter.
0:33:10 > 0:33:14'I can't wait to see what the patients think.
0:33:14 > 0:33:17'But for this menu to remain in place long term,
0:33:17 > 0:33:19'Pat needs to be sure that it's doable
0:33:19 > 0:33:21'within her limited patient allowance.'
0:33:21 > 0:33:23So, Pat, tell me about budgets.
0:33:23 > 0:33:26How are we doing for budgets for the new menu?
0:33:26 > 0:33:30- Cos we've got it all printed now. - Yeah.- You've costed it all out.
0:33:30 > 0:33:32On average, are we more or less on the money?
0:33:32 > 0:33:35Yeah. There's just some dishes that stick out like a sore thumb.
0:33:35 > 0:33:39- So the old menu, roast breast of turkey was 80p.- Yeah.
0:33:39 > 0:33:42Lamb hotpot, the price of lamb's gone up quite a lot. That's 76p.
0:33:42 > 0:33:45Yeah, well, the lamb dishes went up probably about 12p a portion.
0:33:45 > 0:33:48Compare that with what we've got on the new one.
0:33:48 > 0:33:51- So we've got pork, 54.- 54 pence.
0:33:51 > 0:33:54- Bacon, 35.- That lamb dish you had on the old menu...- Yeah?
0:33:54 > 0:33:57..that was 89 pence, would have cost 50p three years ago.
0:33:57 > 0:33:59- Yeah.- But that's again...
0:33:59 > 0:34:03That's market forces, isn't it? Lamb has just shot out the window.
0:34:03 > 0:34:06It is, but that's the opportunity we can play around with,
0:34:06 > 0:34:11- with a weekly menu.- Yeah.- So it all comes down to having this weekly menu. We can change it per season,
0:34:11 > 0:34:13- we get in the price of what we want it to be.- Yeah.
0:34:13 > 0:34:16And it's under £3.49.
0:34:16 > 0:34:19So, from that point of view, from the actual individual dish costs,
0:34:19 > 0:34:22I don't have a problem at the moment. It's what...
0:34:22 > 0:34:24Don't say "but"! Just leave it at that.
0:34:24 > 0:34:27No! What my... Well, it's not a concern,
0:34:27 > 0:34:29but I won't be able to tell you what it is
0:34:29 > 0:34:32until we've gone through the menu for a week and we find out...
0:34:32 > 0:34:35When you do, I'm going to change my mobile number.
0:34:35 > 0:34:39- I'm off back to the kitchen.- ..what the take ups are going to be.- £3.49!
0:34:40 > 0:34:42He's a little devil, isn't he?
0:34:42 > 0:34:45So it looks like we've been able to stick within our budget,
0:34:45 > 0:34:48although it will take a few weeks before Pat can really take stock
0:34:48 > 0:34:50of how it's going.
0:34:50 > 0:34:53Back in the kitchen, the team is in full swing.
0:34:54 > 0:34:58If you weigh everything out, James is going to make it with us when we're ready.
0:34:58 > 0:35:01- So, that's litres and kilos, not pounds and ounces.- Yeah.
0:35:01 > 0:35:05This morning, got up quite early, you know - nerves and everything,
0:35:05 > 0:35:08trying to get a head start, really. Get everything organised.
0:35:08 > 0:35:13The pork's been put in cos it needs four hours' slow roasting,
0:35:13 > 0:35:17but the nerves are in the air, so...we'll see. Fingers crossed.
0:35:17 > 0:35:20Yeah, I think they're all raring to go this morning, but, like I say,
0:35:20 > 0:35:24they're a bit apprehensive. But once we start, they'll soon get into it
0:35:24 > 0:35:27and they do work quite well under pressure so...it's good.
0:35:27 > 0:35:31- I'm impressed.- Now, you know when I came in here?- Yeah?
0:35:31 > 0:35:33- Your equipment...- Yeah.
0:35:33 > 0:35:35What did I promise you?
0:35:35 > 0:35:37SHE GASPS
0:35:37 > 0:35:39Oh, James. Look at that.
0:35:39 > 0:35:41It's a present from me to the kitchen.
0:35:41 > 0:35:43Oh, it's amazing!
0:35:43 > 0:35:46We never thought we'd get another one of them, did we?
0:35:46 > 0:35:48You've got one.
0:35:48 > 0:35:50Fully working.
0:35:55 > 0:35:57Thank you very much.
0:35:57 > 0:36:00- The best of luck, all right. - Oh, I can't believe it.
0:36:00 > 0:36:01It's all right.
0:36:01 > 0:36:04Just don't wait 20 years for getting this one fixed.
0:36:06 > 0:36:07'Winning the hearts and the minds
0:36:07 > 0:36:10'of the team has been critical to my mission.
0:36:10 > 0:36:13'I've tried to reignite their passion for cooking.
0:36:13 > 0:36:16'Before I started this project, the vegetables were cooked
0:36:16 > 0:36:19'within an inch of their lives. But not anymore.'
0:36:21 > 0:36:2335 seconds. Carrots, cooked.
0:36:25 > 0:36:29It's nice to have the fresh produce. Got a decent steamer working again,
0:36:29 > 0:36:32pressure steamer, which we haven't had for years,
0:36:32 > 0:36:35which is handy when we need to cook stuff fast.
0:36:35 > 0:36:36Done.
0:36:38 > 0:36:40'As well as using fresh rather than frozen veg,
0:36:40 > 0:36:43'I wanted to banish all packet soups.'
0:36:43 > 0:36:46You cannot, cannot tell me...
0:36:47 > 0:36:51..that freshly-made soup is not better for you than that.
0:36:51 > 0:36:53It's not possible!
0:36:54 > 0:36:57- So, two blocks of butter...- Yep.
0:36:57 > 0:36:59All the onions in.
0:36:59 > 0:37:04'With home-made ones now on the menu, today it's Darren who gets to make
0:37:04 > 0:37:06'a carrot and coriander soup for the patients.'
0:37:06 > 0:37:09Smells good already, doesn't it?
0:37:09 > 0:37:12So what's been your favourite part of the last three months, then?
0:37:12 > 0:37:14All of it, to be honest.
0:37:14 > 0:37:16It's inspired me a lot. It really has.
0:37:16 > 0:37:19Doing the prep now, it's more hands-on,
0:37:19 > 0:37:23I feel more like a chef - not just a cook, you know? So...
0:37:23 > 0:37:27- That's why you come into work every day, isn't it?- Yeah.
0:37:27 > 0:37:30'And Big Al is responsible for one of the main courses -
0:37:30 > 0:37:32'lamb's liver and bacon.'
0:37:35 > 0:37:37The flavour's fine, yeah. It's really nice.
0:37:37 > 0:37:41Just a little bit more thickening and then that's it. Spot on.
0:37:41 > 0:37:43Good. Well done, Alan.
0:37:43 > 0:37:47- Don't sound so surprised! - I'm not surprised!
0:37:47 > 0:37:50- Do you know, you can't pay him a compliment, can you?- No, you can't!
0:37:50 > 0:37:52Not used to 'em!
0:37:52 > 0:37:55I see they're all hard at work, bless them.
0:37:55 > 0:37:58It's going to be hard today, getting used to the new menus,
0:37:58 > 0:38:01the new recipes and everything. But we'll see how the day progresses.
0:38:01 > 0:38:05- Do you want the whole of the carrots in?- All the carrots in, yeah.
0:38:05 > 0:38:09'It's so great to see the staff cooking with more fresh ingredients.
0:38:09 > 0:38:12'Before today, soups came from packets. High in additives and salt,
0:38:12 > 0:38:15'but low in nutrients and protein.
0:38:15 > 0:38:19'In contrast, my new soups are bursting with vitamins and minerals,
0:38:19 > 0:38:22'which can only be great news for the patients on the wards.'
0:38:22 > 0:38:27So we've got the guys from the Soil Association coming today,
0:38:27 > 0:38:29- who'll be very impressed with this.- Yeah?
0:38:36 > 0:38:38Coriander.
0:38:40 > 0:38:43So I've just timed it. It's taken...
0:38:44 > 0:38:47..15 minutes, to make 200 portions of soup.
0:38:47 > 0:38:52And with a packet soup, it had taken us about...half an hour.
0:38:52 > 0:38:55- So double the amount of time. - It's taken 15 minutes.- Yeah.
0:38:55 > 0:38:58'Half the time - but twice as tasty.'
0:39:06 > 0:39:10- Oh, yeah. That does it for me, that. Ten out of ten!- Well done.
0:39:10 > 0:39:13- Well done, mate. - Thank you very much.
0:39:13 > 0:39:16- Keep blending it for about two minutes.- Right.
0:39:19 > 0:39:21'As well as launching the new menu,
0:39:21 > 0:39:25'Pat also has the Soil Association inspectors to deal with.'
0:39:25 > 0:39:28- Nice to see you again. How are you doing?- Very well, thank you.
0:39:28 > 0:39:29- This is Stuart.- Hello, Pat.
0:39:29 > 0:39:33- Hello there, Stuart. How are you? - Soil Association inspector.
0:39:33 > 0:39:38This environmental group campaigns for planet-friendly food
0:39:38 > 0:39:41and has a gold, silver and bronze award scheme,
0:39:41 > 0:39:45that recognises caterers that deliver good quality food.
0:39:45 > 0:39:47I'm hoping Scarborough will become the third UK hospital
0:39:47 > 0:39:50to currently hold their bronze award.
0:39:50 > 0:39:52- That's what we've got on today for patients.- OK.
0:39:52 > 0:39:56Home-made carrot and coriander soup, bread rolls and whatever.
0:39:56 > 0:40:01- Slow roast shoulder of pork with apple sauce.- Yeah. And so we're trying to hit the 75%.
0:40:01 > 0:40:02It looks like...
0:40:02 > 0:40:06'No doubt they'll go through everything with a fine-tooth comb...'
0:40:06 > 0:40:09so fingers crossed that we're still OK!
0:40:10 > 0:40:14'With less than one hour to service,
0:40:14 > 0:40:17'there's just time for me to do some finishing touches.'
0:40:17 > 0:40:20So this is an idea we got for the salad bar,
0:40:20 > 0:40:23but also for the vegetarians, for their meal.
0:40:23 > 0:40:25That's good.
0:40:25 > 0:40:27'As some of the 2,200 staff who work at the hospital
0:40:27 > 0:40:30'only have half an hour for lunch,
0:40:30 > 0:40:34'I think providing them with a tempting takeaway could be a potential goldmine.'
0:40:34 > 0:40:38- Nice Moroccan flavours in there. - Yeah.- Bit of pasta...
0:40:40 > 0:40:44'Another delicious addition to the menu is a slow roast shoulder of pork,
0:40:44 > 0:40:47'which has been roasting in the oven for over four hours
0:40:47 > 0:40:50'and is now ready to be carved.'
0:40:50 > 0:40:52- It sounds like a proper kitchen at least.- Yeah.
0:40:52 > 0:40:56And it smells like one too, which is great. It's a real hive of activity.
0:40:56 > 0:41:00Bit of nervous excitement. Obviously a big day for you. It's great.
0:41:00 > 0:41:04- Testament to all the hard work which has gone in.- Yeah, a massive day.
0:41:04 > 0:41:06We took apart what you said.
0:41:06 > 0:41:08We've changed an awful lot of things.
0:41:08 > 0:41:13- Yeah, it sounds like you've done a huge amount, and bronze is a fantastic achievement.- Yeah.
0:41:13 > 0:41:14Yeah, really looking to see how...
0:41:14 > 0:41:18How many hospitals have got... particularly a bronze award?
0:41:18 > 0:41:19- Two.- Two. That's it?- Yeah.
0:41:19 > 0:41:23There are only two hospitals at the moment with the Food For Life catering mark,
0:41:23 > 0:41:27so it would be a massive achievement for Scarborough to attain that.
0:41:27 > 0:41:32There's some great things happening out there, but, by and large, hospital food is a scandal.
0:41:32 > 0:41:37So for Scarborough to reach bronze would be absolutely magnificent.
0:41:37 > 0:41:38In three months, pretty good.
0:41:44 > 0:41:47This morning's been really, really, really hectic.
0:41:47 > 0:41:52There's actually not a lot of difference between what happens in my kitchen and now.
0:41:52 > 0:41:55- Can we have pork, please? - Right, chef!
0:41:55 > 0:41:58Eight pork for Hawthorn, please.
0:41:59 > 0:42:00Just look at them all.
0:42:00 > 0:42:04They're all looking a bit shell shocked, aren't they, bless them?
0:42:04 > 0:42:08But that's cos they're concentrating hard on everything that's going on.
0:42:08 > 0:42:10Next.
0:42:10 > 0:42:12- Six.- Next.
0:42:13 > 0:42:14Six and 11.
0:42:14 > 0:42:17This pork's a bit of a nightmare, really, if the truth be known.
0:42:17 > 0:42:20This was one of the concerns I had at the beginning
0:42:20 > 0:42:21with this slow roasted pork.
0:42:21 > 0:42:24How many more shoulders have you got?
0:42:24 > 0:42:29Because what we would normally do is cook our joints the day before.
0:42:29 > 0:42:31Somebody tell me how many more we need.
0:42:31 > 0:42:3418 portions for Oak.
0:42:34 > 0:42:38And then when they're cold they're easier to carve,
0:42:38 > 0:42:41so you get better portion control out of them.
0:42:41 > 0:42:43And because the pork is so fresh,
0:42:43 > 0:42:46it's falling apart now as they're trying to cut it.
0:42:46 > 0:42:49We've already had one ward ring down to say they haven't got enough
0:42:49 > 0:42:52for the number of patients that we've sent up for,
0:42:52 > 0:42:57but it's only the first day. We'll keep positive, and I'm sure we'll get round it.
0:42:57 > 0:43:00Next, please! 'We're already late. Pat is shouting at me.'
0:43:00 > 0:43:02This is the problem with a new menu -
0:43:02 > 0:43:07normally when you implement a new menu in a restaurant, you've got soft openings.
0:43:07 > 0:43:09This, our soft opening, is 500 people for lunch.
0:43:09 > 0:43:13We've got some pork left over for the restaurant, which is great.
0:43:13 > 0:43:15Are you still doing it, Darren?
0:43:16 > 0:43:18Eight pork for CCU?
0:43:18 > 0:43:22I'm about ten minutes late for the patients, so apologies for that
0:43:22 > 0:43:27if you were in hospital in the end of June, 2011.
0:43:27 > 0:43:29I do apologise.
0:43:29 > 0:43:30CCU, here we go...
0:43:32 > 0:43:33All right, darling?
0:43:33 > 0:43:37And, to make matters worse, we've got the Soil Association here
0:43:37 > 0:43:42wandering around with clipboards and prodding stuff, so, erm...
0:43:42 > 0:43:44just when you think you're under the cosh,
0:43:44 > 0:43:46you're going to get even more stress.
0:43:50 > 0:43:52OK...
0:43:53 > 0:43:56So the actual ingredients are OK
0:43:56 > 0:44:00- but we need to look at the meat percentage on that one.- Yeah, OK.
0:44:00 > 0:44:04I'm looking for a minimum meat content - in items like sausages
0:44:04 > 0:44:06we need 60% meat,
0:44:06 > 0:44:09and I'm also checking the ingredient listings of all the foods here
0:44:09 > 0:44:12to make sure they haven't got any banned additives.
0:44:14 > 0:44:18'It's all going crazy. My new dishes are all set to go.
0:44:18 > 0:44:21'They've been loaded onto the trolleys
0:44:21 > 0:44:25'and are heading up to the wards to face their sternest test yet.
0:44:25 > 0:44:29'The revamped restaurant is also only a few minutes away
0:44:29 > 0:44:31'from being reopened to the public.
0:44:31 > 0:44:34'The baguette bar is where I think the money will be made,
0:44:34 > 0:44:36'so it's a rush to get it ready.'
0:44:36 > 0:44:38Familiarise yourself with the menu.
0:44:43 > 0:44:46- Happy with that?- Yeah, yeah.
0:44:46 > 0:44:49You're going to be really busy.
0:44:49 > 0:44:51Probably busier than anybody else.
0:44:51 > 0:44:53Familiarise yourself with your equipment,
0:44:53 > 0:44:56get everything wherever it is.
0:44:57 > 0:44:59I'm going downstairs.
0:44:59 > 0:45:00There's your menu.
0:45:00 > 0:45:03- Good luck!- Thank you very much. - You'll need it.
0:45:08 > 0:45:09When I took on this project,
0:45:09 > 0:45:14my sole aim was to improve the food that the patients get to eat.
0:45:14 > 0:45:16It's now the moment of truth.
0:45:16 > 0:45:19Hello there, ladies, how are you today?
0:45:19 > 0:45:22- Hello, there. - I brought you a surprise today.
0:45:22 > 0:45:24Look, I've got Mr Martin himself.
0:45:24 > 0:45:26The chef?
0:45:26 > 0:45:28The chef, yeah.
0:45:28 > 0:45:32He's been helping us change the menus here at the hospital.
0:45:32 > 0:45:35- He makes some lovely soup. - Oh, there you go!
0:45:35 > 0:45:39- Did you enjoy the soup, did you?- Yes. - Oh, that's what we like to hear.
0:45:39 > 0:45:43- And today was the first day we've done them.- Oh, the soup's lovely.- Ah, that's good.
0:45:43 > 0:45:46Hello there, gentlemen. How are you today?
0:45:46 > 0:45:48- Not too bad.- Are you all right? - Yes, not too bad.
0:45:48 > 0:45:52- Hi, I'm Pat Bell. I'm the catering manager.- Right.- This is Sharon,
0:45:52 > 0:45:53- who's my head chef.- Hello.
0:45:53 > 0:45:56And today we've implemented new menus into the hospital
0:45:56 > 0:46:00so we've come to ask you, what did you think of your lunch today?
0:46:00 > 0:46:02Well, lunch was... I've only been in 24 hours,
0:46:02 > 0:46:03so I only had last night's meal.
0:46:03 > 0:46:07- Oh, right.- But the comparison is, er, much better today.
0:46:07 > 0:46:10- Did you enjoy your soup? - Yeah, the soup was very nice.
0:46:10 > 0:46:15- Did you have the pork as well? - I had the pork.- That's James's special recipe, the slow roast pork.
0:46:15 > 0:46:19- Oh, right. Well, James found it was a little cold.- Did you really?
0:46:19 > 0:46:21There's no reason why your food should be cold,
0:46:21 > 0:46:24and if that's a problem and it doesn't improve,
0:46:24 > 0:46:27then please contact me. My name's at the bottom there,
0:46:27 > 0:46:29so if you still have a problem,
0:46:29 > 0:46:32you ask one of the ward staff if they'll ring me
0:46:32 > 0:46:34and we'll come and sort it out for you.
0:46:34 > 0:46:36Tell me what you thought.
0:46:36 > 0:46:39- Very good.- Yeah? - Very good indeed. Very tasty.
0:46:39 > 0:46:41- Now, you were a pig farmer? - I still am.
0:46:41 > 0:46:46So what do you reckon to our slow roast shoulder of pork that Sharon did today?
0:46:46 > 0:46:50- Very nice indeed. - Glad you enjoyed it.- It was nice.
0:46:50 > 0:46:53I see you had the soup, what did you think of the soup today?
0:46:53 > 0:46:55That was nice. It was very tasty.
0:46:55 > 0:46:59Yeah, it's a home-made one now, rather than a packet one. Did you enjoy that?
0:46:59 > 0:47:01- I could, er... - Could you tell the difference?
0:47:01 > 0:47:04- Yeah.- And is your food hot enough when it comes to you?- Yes, it was.
0:47:04 > 0:47:07- Was it OK?- Yeah. - That's what I like to hear.
0:47:07 > 0:47:10Well, we got a thumbs-up from the patients which is a brilliant thing,
0:47:10 > 0:47:16and I've got to think about the restaurant and everything else, cos I know that's busy, so I better go.
0:47:17 > 0:47:21Being able to continue to provide good quality ingredients
0:47:21 > 0:47:25and also buy much-needed new equipment for the kitchen
0:47:25 > 0:47:28relies on us making a success out of the restaurant.
0:47:28 > 0:47:33By my calculations, it could potentially make up to £1,500 every single day.
0:47:39 > 0:47:42Now, there's already a buzz in here. This has been a huge success.
0:47:42 > 0:47:47The minute you walk up the stairs - the thoroughfare where everybody comes in this restaurant -
0:47:47 > 0:47:50before, there used to be bits of paper and just stuff everywhere.
0:47:50 > 0:47:53We've simplified it. Got rid of all that.
0:47:53 > 0:47:54Blackboard - literally,
0:47:54 > 0:47:59it's cost us 40 quid of the five grand budget that we've had.
0:47:59 > 0:48:03Timings as well. We didn't know what time it opened and closed. We've got all that.
0:48:03 > 0:48:07And then two other things I thought were really vital with this place - a salad bar.
0:48:07 > 0:48:13This is identical to what we're serving the patients upstairs.
0:48:13 > 0:48:17This baguette bar - now, I did my costings the other night,
0:48:17 > 0:48:20and I reckon that's going to be a bit of a goldmine.
0:48:32 > 0:48:35I'm running short on baguettes!
0:48:37 > 0:48:40It's like Britain's most wanted, isn't it?
0:48:43 > 0:48:46I changed the hot offer. It's identical to what the patients are having,
0:48:46 > 0:48:48so you've got slow roast pork,
0:48:48 > 0:48:51and the great thing about slow roast pork in any form,
0:48:51 > 0:48:54particularly on a buffet like this, and with the patients,
0:48:54 > 0:48:59is that it lasts so well, and already it's been a bit of a hit, that one.
0:48:59 > 0:49:02This is something I probably need to find another home for, this cart.
0:49:02 > 0:49:06I had an idea in the back of my mind that there was nowhere for people who were visiting,
0:49:06 > 0:49:11and there's nothing to buy your relatives, so we sourced loads of great local produce.
0:49:11 > 0:49:14We've got some parkin here, little shortbread biscuits,
0:49:14 > 0:49:18all this sort of stuff. Just a bit different, rather than just a bunch of flowers.
0:49:18 > 0:49:22'But not everything is running smoothly.'
0:49:22 > 0:49:25They're frozen, the peas are frozen!
0:49:25 > 0:49:29That's one of the great things about this. When they're under the cosh
0:49:29 > 0:49:32and need to get stuff done really quickly, like the carrots, the peas,
0:49:32 > 0:49:37that blast steamer - 30 seconds in there, it's going to be cooked.
0:49:37 > 0:49:40How are they doing?
0:49:40 > 0:49:41They're al dente.
0:49:41 > 0:49:45How long? Two and a half. They're fine. Perfect, yeah.
0:49:45 > 0:49:48Peas, put the peas in now.
0:49:48 > 0:49:52Hello. Have you got those veggies yet? Can I have them ASAP?
0:49:52 > 0:49:56Just got a queue. Cheers, hon.
0:50:03 > 0:50:06Perfect.
0:50:07 > 0:50:09'Crisis averted.'
0:50:14 > 0:50:17It's great to see the restaurant thriving,
0:50:17 > 0:50:20but my main aim has always been to make sure that the patients end up
0:50:20 > 0:50:23eating tasty and nutritious food.
0:50:23 > 0:50:26I don't want all my hard work to come to nothing,
0:50:26 > 0:50:30and I need to ensure that what I've started carries on.
0:50:30 > 0:50:35I've arranged to have a final chat with the hospital's chief executive, Mike Proctor.
0:50:35 > 0:50:38Thanks for allowing this meeting again.
0:50:38 > 0:50:43Now, it's been a few weeks, have you seen anything change over the last few weeks,
0:50:43 > 0:50:46- you personally, or not?- Oh, God, yeah. It's been hectic, I think.
0:50:46 > 0:50:51And I've kept in touch with the staff, and they've gone through a bit of a roller coaster, I guess.
0:50:51 > 0:50:57I don't think anybody realised, including probably yourself,
0:50:57 > 0:51:01how big a change this would be, and also, how hard it's going to be.
0:51:01 > 0:51:05Absolutely. I'm going to make sure that in the future we keep it going,
0:51:05 > 0:51:08so I'm going to take a personal interest in it when you depart.
0:51:08 > 0:51:11I'm hoping, and I want more than anything else,
0:51:11 > 0:51:14because the guys in the kitchen are really up for it,
0:51:14 > 0:51:18for it to continue, and at the end of the day, you lead from the front,
0:51:18 > 0:51:22- and it all comes from you. You personally.- I'm well aware
0:51:22 > 0:51:25that when you disappear into the sunset, or wherever you go,
0:51:25 > 0:51:28that there's a real danger that it can go flat.
0:51:28 > 0:51:30I won't be going anywhere,
0:51:30 > 0:51:32because Pat's got my mobile number, unfortunately!
0:51:32 > 0:51:35- She ain't going to let me go very far, is she?- She isn't!
0:51:35 > 0:51:38Other than emigrate and change my mobile number...!
0:51:38 > 0:51:42But that's my danger, is that I'm there, I'll be at the end of the phone,
0:51:42 > 0:51:45I'll be up here with them to help them out,
0:51:45 > 0:51:48but I don't want to see it as a gimmick,
0:51:48 > 0:51:52cos this is really - let's face it, it's really very important.
0:51:52 > 0:51:56- It is.- And it's important, fundamentally, to the patient.
0:51:56 > 0:51:57It's far more important to me now
0:51:57 > 0:52:01than it was when I said I agreed that we'd do the project.
0:52:01 > 0:52:02It's far more important.
0:52:02 > 0:52:05'Now that the busy lunchtime period is over,
0:52:05 > 0:52:08'it's finally time for Pat and the rest of the team
0:52:08 > 0:52:11'to come and see what we've done.'
0:52:11 > 0:52:14Now, it's been really difficult to keep the boss out of the way,
0:52:14 > 0:52:16which is this one here.
0:52:16 > 0:52:20Pat. She hasn't got a clue what we've been doing upstairs, and she's wanted to know,
0:52:20 > 0:52:24but I think now's the time I should bring her, and show her.
0:52:24 > 0:52:25Tissues!
0:52:25 > 0:52:27We might need them.
0:52:33 > 0:52:35- Oh, look at that menu!- Yeah.
0:52:35 > 0:52:38Oh, does look good, doesn't it?
0:52:38 > 0:52:41OK, guys, this is the accumulation of an awful lot of work.
0:52:41 > 0:52:45- As you know, we got... What did we have? Five grand? Five grand?- Yeah.
0:52:45 > 0:52:47Not a lot of it was spent in the kitchen,
0:52:47 > 0:52:50if any, cos I wanted this to work for you.
0:52:50 > 0:52:53If we can make this work, the profit that we make from here
0:52:53 > 0:52:56will come down to you guys, so it will be spent on equipment.
0:52:56 > 0:53:01We've got a blackboard on here for any of your specials as well that can change.
0:53:01 > 0:53:04- Oh, wow! Look.- Little mug shot.
0:53:04 > 0:53:06- Ah...- Opening times. But before we go in,
0:53:06 > 0:53:10I've changed one thing, which did my head in, was the name of this place.
0:53:10 > 0:53:14As you remember, it was named after what? A hare-lipped Viking?
0:53:14 > 0:53:17LAUGHTER
0:53:17 > 0:53:18No comment!
0:53:18 > 0:53:22But, ladies and gentlemen - the name of your new restaurant.
0:53:27 > 0:53:29APPLAUSE
0:53:32 > 0:53:33Well done.
0:53:36 > 0:53:38- Thank you!- It's all right.
0:53:41 > 0:53:42Tissues!
0:53:42 > 0:53:47- Tissues. Yeah, they're coming! - Oh, look.- I anticipated it!
0:53:51 > 0:53:53All right?
0:53:53 > 0:53:57- Oh, I'm going to get some stick for that!- Now, ladies and gents, come in.
0:53:57 > 0:53:58And it's actually rubbable off,
0:53:58 > 0:54:02so no matter what anybody writes on it, it comes off!
0:54:02 > 0:54:05You've got your new salad bar. OK? All new ingredients.
0:54:05 > 0:54:08That's a mix and match, which you guys can change.
0:54:08 > 0:54:10This has been a goldmine.
0:54:10 > 0:54:16That will make enough money to get you two pieces of equipment per year, every year.
0:54:16 > 0:54:19And also, he's going to be sweating a lot.
0:54:19 > 0:54:21LAUGHTER
0:54:21 > 0:54:26So you've got that. We've given the whole lot a lick of paint for you, all right?
0:54:26 > 0:54:28Recognise anybody?
0:54:30 > 0:54:32SHE LAUGHS
0:54:34 > 0:54:37You've got your new baguette bar, we've got the soup,
0:54:37 > 0:54:39I've replaced all that for you.
0:54:39 > 0:54:42Again, we've got all Yorkshire ingredients
0:54:42 > 0:54:44that people can come and taste,
0:54:44 > 0:54:47and I'm going to leave you guys - go on, have a look around.
0:54:47 > 0:54:50It's like rogues' gallery.
0:54:50 > 0:54:52I'm blown away, really.
0:54:52 > 0:54:57I'm amazed at the name, cos I never thought it would have been anything like that.
0:54:57 > 0:54:59'Even without the apostrophe, Pat?'
0:54:59 > 0:55:03Today, now, it's been worth all the stress, all the overtime,
0:55:03 > 0:55:06but at the end of the day, I know with my team,
0:55:06 > 0:55:09I know that they'd pull it out of the bag on the day,
0:55:09 > 0:55:13so, without them, I couldn't have done it.
0:55:13 > 0:55:18I can't really believe what we have achieved in such a short length of time, cos it seems ages ago
0:55:18 > 0:55:21since it was put forward to us, and all these changes,
0:55:21 > 0:55:25and we didn't even have a menu until a few weeks ago,
0:55:25 > 0:55:26so it's been full-on.
0:55:26 > 0:55:33But, now we've done it, I'm glad of what we've done. Proud of it.
0:55:33 > 0:55:34Now, how was it?
0:55:34 > 0:55:40'It's all going so well. The icing on the cake would be a bronze award from the Soil Association.
0:55:40 > 0:55:41'So, how have they done?'
0:55:41 > 0:55:43- Where are we? - Well, it's great, you know.
0:55:43 > 0:55:46There's a real transformation in the purchasing
0:55:46 > 0:55:49and in the stuff which is in the freezers.
0:55:51 > 0:55:54There are a few bits and pieces which do need to be tidied up.
0:55:54 > 0:55:56There's still a few additives sneaking in,
0:55:56 > 0:55:59and there's still evidence coming from suppliers
0:55:59 > 0:56:02in terms of farm assurance, which is really important
0:56:02 > 0:56:07- from the animal welfare perspective. - So if we looked at things with the additives -
0:56:07 > 0:56:10- are you aware of those?- Yeah, we've been having a chat about those.
0:56:10 > 0:56:13- There's things like we've got a soy sauce with MSG in.- Right.
0:56:13 > 0:56:19Which we hadn't thought about. I had a dairy cream sponge that we use for the patients' birthday cakes,
0:56:19 > 0:56:20it's got a colouring in.
0:56:20 > 0:56:22- So...- So not too big an issue, so...
0:56:22 > 0:56:25No. So we just have to look for alternatives.
0:56:25 > 0:56:28It's just those tiny little details. Once they're sorted,
0:56:28 > 0:56:29then you're there. It's great.
0:56:29 > 0:56:35'It's not a failure though, as Pat and the rest of the team just need to sort out a few small issues,
0:56:35 > 0:56:38'and then they'll become the third UK hospital
0:56:38 > 0:56:42'to currently hold a bronze catering mark award.'
0:56:45 > 0:56:48So, here we are. It's hardly the end, is it?
0:56:48 > 0:56:51- I hope not.- It's the beginning, I suppose, really?
0:56:51 > 0:56:53I never thought we'd get here. Did you?
0:56:53 > 0:56:58Well, two or three weeks ago, I didn't. I thought we were going to struggle to actually reach today,
0:56:58 > 0:57:02but I'm just amazed that we've done it, and I'm so proud of the team,
0:57:02 > 0:57:06because they've just been absolutely fantastic, and supported me 100%.
0:57:06 > 0:57:09- Well, don't forget, I'm on the end of the phone.- I haven't forgotten!
0:57:09 > 0:57:13I haven't changed my mobile number yet, but I'm working on it!
0:57:13 > 0:57:16And, er, thanks very much for having me.
0:57:16 > 0:57:17Thanks for coming to us.
0:57:17 > 0:57:21I've never been so stressed in my life, but now it's all worked today,
0:57:21 > 0:57:24- so I'll forgive you. - It was worth it, then?
0:57:24 > 0:57:27- Yeah, it was worth it. Absolutely. - Good.- Thank you ever so much.
0:57:27 > 0:57:30- Thank you.- Good. Take care. Best of luck.- You're a star.
0:57:30 > 0:57:33- Look after it.- Believe it or not, we'll miss you!
0:57:33 > 0:57:35Take care of it and enjoy it.
0:57:35 > 0:57:37We will do. Thanks, James. You're a star.
0:57:40 > 0:57:45Five months on, and the new menus are still a huge hit with patients and staff,
0:57:45 > 0:57:48especially my home-made soups and slow-roasts.
0:57:48 > 0:57:52In fact, the nurses reported patients who hadn't previously eaten their meals
0:57:52 > 0:57:54have been asking for seconds.
0:57:54 > 0:57:56'Hopefully, the new seasonal menu
0:57:56 > 0:57:59'I'm currently working on with Pat and Sharon
0:57:59 > 0:58:02'will be just as successful.'
0:58:02 > 0:58:05The baguette bar's proven a winner, and the increase in revenue
0:58:05 > 0:58:09means that not only is Pat able to keep within budget,
0:58:09 > 0:58:13but she can also replace broken equipment in the kitchen.
0:58:13 > 0:58:17Scarborough's success has inspired other hospitals.
0:58:17 > 0:58:21The best news of all is the model is shortly going to be rolled out into another local hospital.
0:58:21 > 0:58:26Oh, and by the way, I never did change my mobile number.
0:58:45 > 0:58:49Subtitles by Red Bee Media Ltd