Episode 2 Operation Hospital Food with James Martin


Episode 2

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'Every year, the NHS spends around £500 million on hospital food,

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'but it's reckoned that almost half the patients refuse to eat it

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'because they find it inedible.'

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-Mash potato, what's wrong with the mash then?

-You could hang wallpaper up with it.

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'I believe that everybody deserves to eat good food.'

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To me, there's nowhere where food is more important than in a hospital.

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'It's estimated that the previous government spent more than £50 million on failed initiatives

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'to change the food on our wards.

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'Scarborough General Hospital is up for change.

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'For the next three months, I'm working alongside the kitchen staff

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'to try and make a difference.'

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Pat, I'm trying to help you.

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-I know you are.

-Everything's out of a tin, everything's out of packet -

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everything. All the veg are frozen.

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'But there's also a personal reason why I want to take this on.'

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I watched my grandmother pass away in hospital

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and she was a huge influence on me in terms of food,

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and teaching me about food.

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To watch her suffer

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and to watch her eat the stuff that was served in the hospital,

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it wasn't fantastic.

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The only way to change it is to actually physically

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get off your backside and do something about it.

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'I've been given exclusive access behind the scenes

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'here at Scarborough General Hospital in North Yorkshire.

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'My mission?

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'To succeed where others have failed and come up with a workable model

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'that can lift the standard of food served in hospitals across the UK.

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'For many who come in at their most vulnerable,

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'the food just serves to further dampen their spirits.'

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As a package, it's pretty poor.

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The cabbage, the carrots, were cooked within an inch of their life.

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The potatoes - just don't like it at all.

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'Having spent several weeks at the hospital,

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'it's become clear to me which issues need to be addressed.

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'There is a complicated and inefficient menu system.

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'Far too much food is being thrown into the bin.'

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And once you've done this, what happens to all this lot?

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It's thrown away. Whatever's left gets disposed of.

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'Not enough local, seasonal produce making it onto the menus.'

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Everything's out of a tin, a packet, everything.

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All the veg are frozen.

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'And with a limited budget to work with,

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'we really need to create our own revenue stream.'

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I believe this is the only place we've got to generate a good income.

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Yeah, yeah.

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'I've come up with my five point plan,

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'which I hope will lead to change.

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'Win the hearts and minds of those on the front line,

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'cook with fresh ingredients from local suppliers,

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'and generate an income from the restaurant.

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'After initial reservations, the hospital catering team

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'are now all on board.

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'in charge is manager Pat Bell.

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'She's worked for the NHS throughout her career,

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'and has been at Scarborough for over 20 years.

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'She's supported by a dedicated team including head chef Sharon Ellis -

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'who's been cooking at the hospital for a staggering 27 years -

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'Alan Rosbottom, also known as Big Al -

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'who has been here almost as long, with 21 years under his belt -

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'and Darren Glover, or Big Bird to his colleagues,

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'who is practically a newbie - he's been here for five years.

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'And the man whose backing I need to make all this happen

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'is the hospital's chef executive, Mike Proctor.

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'Today, it's time to see if my ambitious plans to improve the food

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'at Scarborough General Hospital are going to work.'

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I don't think James understands the complexity

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of doing a hospital menu.

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I don't think he understands the work involved.

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I've had my entire team...

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there's been six guys working on the recipes to get them over to Pat.

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I wish James was here more

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so he can see what else is involved behind the scenes of changing a menu.

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Hopefully she's done the costings.

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Some dishes are so expensive,

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I can't put them on the menu anyway.

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When thinking about the recipes,

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we haven't added things that shouldn't be added.

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It's just simple stuff, really, to try and keep it under budget.

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The costings we did at home,

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we've definitely kept it under budget.

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Be interesting to see what Pat and the guys in the kitchen think.

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I go to bed thinking of James Martin menus,

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I wake up in the morning thinking of James Martin menus,

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and if he just knows what I'm going through...

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I've got to tell him, because...

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I'm getting stressed by it.

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'The kitchen currently operates a complicated and inefficient

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'21-day menu, which I'm reducing

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'to just seven days.

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'This means we can look at making fewer dishes tastier,

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'and Pat can streamline her ordering.

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'This will allow her to buy more in bulk

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'and plough the money saved into better-quality ingredients.

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'But whilst I've been away, my recipes have thrown up a few issues,

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'which Pat can't wait to share with me.'

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I've had a problem with some of these recipes.

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-Right, OK.

-Because...

-Like what?

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Two carrots and two peppers

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ain't a lot of bloody good to me. I need weights.

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-The caramelised lemon tart, haven't got the recipe with me.

-I've got that.

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That's just fresh cream and lemon juice.

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I don't think the dieticians will allow that.

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The penne pasta with tomato and basil sauce?

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-Right?

-Protein content.

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How can you have a protein content with that?

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No, we need one. There's no protein in it, is there?

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-What would you put with it, then?

-Well, this is why I'm asking.

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Whether we enrich the tomato sauce with a cream cheese or something.

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It will turn it horrible, won't it?

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I'm just saying... They haven't come back from the dieticians yet,

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so I'm just pre-warning you.

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-All right, pre-warned. That's fair enough.

-Yeah.

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Costed it yet?

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-Yeah.

-And?

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-This chicken and leek bake.

-Yeah.

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-88p per portion.

-Yeah?

-Yeah. That's expensive.

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-It's not really though, is it?

-It is.

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88p a portion, you've got £3.50 a day.

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Yeah.

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That's not expensive.

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Well, it is, as a main course dish.

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Pork escalope.

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-What's up?

-Can't even do that.

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-Why can't you do that?

-Well, pork tenderloin,

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six slices of ham, mozzarella cheese.

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That's way over.

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I'm not even putting it on.

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'I'm surprised, after how long we've been here,'

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nearly two months now, two and a half months,

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that just taking that small amount of time off,

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being away from it, we've gone back and we haven't gone forward.

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Ta.

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It's my reputation that's on the line as well,

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and I know James will be walking away.

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I've got to live with it, at the end of the day.

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I've got to make sure it's right from the beginning, before James goes.

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Because if it's not right, then the chances are

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that the Trust board will change their mind.

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'Head chef Sharon and Darren have been testing some of my recipes

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'and they've also been getting feedback

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'from the dietician, Rachael Bumby.

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'If she's not happy with the nutritional content of each dish,

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'it doesn't make it onto the menu.'

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The only thing I would say on this dish

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is that because our main meals need to be starch...

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-Yeah.

-..a source of protein, a vegetable and a sauce,

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I just wonder whether we might need to tweak that one.

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It being a vegetarian meal, we're trying to get 12 grams of protein.

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-That's right, yeah.

-Maybe some pulses or some cheese.

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But the most important critics are on the wards.

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Sharon and Darren never have time to talk to patients,

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so haven't heard first-hand what they think.

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With three weeks to go before the roll-out of the menu,

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there's no better time to do a bit of in-house research.

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The only one meal that I've eaten

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all through is salad.

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Yeah.

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And yesterday's was turkey and it...

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Honestly, it's sliced so slim

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and the way it's cooked, it's like rubber.

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If they concentrated more on fresher recipes,

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cooking more on site,

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I think it would be just be, you know, more appreciated.

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Obviously, when you're... Well, it's not that I'm ill,

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but at first obviously you've suffering from the after effects

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of the shock and the operation.

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So, I mean, you need tempting, don't you? You don't want a lot.

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-Yeah, that's it.

-I don't want a lot.

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-It's like you need comfort food.

-Yeah.

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Yes, and it needs to be tasty.

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At the moment, we do a three-week menu cycle,

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so if you're in another week, you'll have experienced it all!

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But we might change it to a one week. How do you think that'd go?

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-I can't tell you what I ordered yesterday for today.

-Yeah.

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I just have to take a guess what they bring in.

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Being the head chef, I make sure everything

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-goes out as it should do.

-Yeah, yeah.

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But then when you come up here and you see

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-and you hear people's opinions...

-Yeah, yeah.

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I think it's really good to come here,

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-we should do it more often.

-Yeah, definitely.

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'It's not just the patients they need to talk to.

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'Sharon's been at Scarborough Hospital for 27 years

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'but has never seen for herself how much of her food

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'has been left on the serving trolley.'

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Do you see much waste? I don't suppose you do when it leaves here.

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-No.

-The rest of it goes up to the dining room.

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That's right, and the ward side, they get rid of the waste.

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-So you don't see it?

-No, I don't see it, no.

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'So, along with Darren,

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'she now takes the opportunity to hear first-hand about the problem.'

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Do you find you get a lot of waste?

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-Yeah, yeah, we do.

-Why do think that is?

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Maybe some people don't want to eat on the day, or...?

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That could be it, or sometimes if the patient goes out, they order...

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-That's right.

-..for the patient.

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-Who's coming in, who might not like...

-Might not like that.

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-I mean, the wastage is a really big issue, isn't it?

-Yeah.

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It's not going to be resolved overnight. We all have to look at what we're doing and work together.

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-But the communication, we don't have any between the wards.

-No, no.

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Not ourselves. Pat has some, but we have none.

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-And I think it is good to come up.

-Yeah.

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'By my calculation,

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'40% of the food taken onto the wards ends up in the bin.

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'With lines of communication opening up, I hope this can be reduced.

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'Cutting back on the incredible amount of wastage

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'is not the only area where I think Pat can make her savings.

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'According to a 2010 report from the Soil Association,

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'an environmental group that campaigns for planet-friendly food,

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'the NHS is wasting millions of pounds by failing to source

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'fresh produce from local suppliers. So, to encourage Pat to buy locally,

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'and therefore potentially make savings,

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'I've invited Mike Bond along to take a look at her store cupboards.'

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What is the main thing here that sticks out for you?

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Generally, kind of problem areas would be things where either artificial sweeteners appear...

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-Right.

-Things like aspartame

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or monosodium glutamate flavour enhancer E621.

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So generally we find those things in stocks and bouillons,

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that type of thing.

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-I can see big tubs on the shelf.

-I see your eye line going!

-Yeah.

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-Am I right in thinking that the first thing on the list is the most amount?

-Yes.

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-And the first thing on the list in this stock is salt.

-Yeah.

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The second is monosodium glutamate.

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I've never really looked at these labels that much!

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-Yeah.

-Now, dare I ask about this?

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-Actually, I wouldn't be surprised if this met, you know, the kind of additives...

-Yeah.

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..but really again this is about the principle of what it is

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and we're trying to encourage dishes to be freshly prepared, cooked from scratch.

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Want to show him the rest of the kitchen?

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'To help encourage Pat to use more local produce,

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'I want her to try to become the third UK hospital

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'to hold the Soil Association's Bronze Catering Mark Award.'

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The criteria include...

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meals contain no undesirable food additives or hydrogenated fats.

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75% of dishes are freshly prepared.

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All eggs are from cage-free hens.

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Menus are seasonal.

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No genetically-modified ingredients are used.

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This is my freezer. We've just had a big delivery today.

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You can say that again. Where does that fish come from?

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-Erm...

-Don't say the sea.

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-I believe the trip goes... that they buy in Grimsby...

-Right.

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-They take it back to their warehouse in Wincanton...

-Somerset.

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And then deliver it back to me.

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Brilliant. It must be a good 12-hour round trip.

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It's pretty shocking, to be honest.

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And on this side, all the veg that we actually serve as a vegetable

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on the menu is frozen.

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The notion of freshly prepared

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and seasonality is a really important one

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because what's seasonal is what's available to you locally.

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That means that you can support the local economy,

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but it also means that, in theory, it's available, it's plentiful,

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and should be cost effective for you to purchase as well.

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There are fundamental changes which need to be made and a move away from the packet products.

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It could be a really exciting project for Pat and her team

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to engage with local suppliers and local farmers,

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which hopefully then passes on to the customer, at the end of the day,

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that the patients enjoy the meals and that the staff get to eat better food.

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Mike's visit has highlighted the staggering 550-mile round trip

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that some of the fish Pat buys goes on.

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Crazy - especially considering the hospital

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is only a couple of miles from the harbour.

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As my ambition is for Pat to source 75% of her fresh produce locally,

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I'm taking the team on a fishing trip

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to show them what they're missing out on.

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This is the life, girls, this is the life.

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-That's all I get, a little one.

-LAUGHTER

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But it's not just the local fishermen who could benefit

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from Pat looking on her doorstep.

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Up until now, she's relied heavily on large, multinational companies.

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I'm hoping by introducing her to some local suppliers,

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She'll see what a win/win situation it could be for everyone.

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One of the main stories you hear

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from a lot of the local suppliers is that they'd never even dream

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about supplying the NHS, mainly due to cost and tons of red tape.

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But hopefully, if all that stops,

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it will prevent a lot of them going out of business.

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'Pat and the hospital want to dispel any myths

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'that access to the NHS is difficult,

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'so they're hosting this event

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'to encourage the suppliers to come and pitch for business

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'and to explain the procurement process.'

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You always think the NHS is a little bit too big,

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it's not easy, it's not easy to get into.

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We've never thought about approaching the NHS. We just felt it was too big an organisation

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for somebody as small as ourselves to get involved with.

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To be honest, we always thought that, you know,

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local suppliers never really had a chance.

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Brilliant, fantastic, yeah.

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'Sharon, Big Al and I prepare a few dishes for the suppliers to taste

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'and to showcase some of the ingredients that we're hoping to use in the new menu.'

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I've worked at the hospital 27 years

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and never once been introduced

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to a supplier, producer or anything like that.

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So it's nice to get out, isn't it, and meet?

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And it gives you pride, as well.

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I was literally in the kitchen this morning, and a couple

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of the guys said, "It's so nice that we can use fresh ingredients again."

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Yeah, and it is good that local producers are interested in being able to supply us

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and, you know, offer us. Yeah.

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LIVELY CHATTER

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OK, guys, thank you all for coming.

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I don't know whether...

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You've probably realised I've been working with Scarborough Hospital

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to give them a better offer, in terms of the food

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that the patients have, but, most importantly,

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I see a great opportunity for you guys, that benefits not only the hospital

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but you, in terms of the business.

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There's lots of red tape we're hopefully trying to get round,

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and it's actually very, very easy to supply your produce to the hospital.

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It's a great opportunity, in terms of the restaurant,

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but also what the patients can eat as well.

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This is a fresh chicken and mushroom soup,

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and we've got a little meatball thing and some little scones as well. But enjoy it.

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Most importantly, Pat is here to give you some advice

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and give you some hints and tips of how to get your produce

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through the supply chain in the hospital. Enjoy your free lunch!

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It's Yorkshire, you don't get much for free around here, so enjoy it!

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-Would you like to try a meatball with spicy tomato sauce?

-Please.

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'By using local produce, it's been suggested it could actually

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'put millions of pounds back into the NHS.

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'Nottingham University Hospital Trust, for example, estimated that last year,

0:18:210:18:26

'they saved £700,000, by buying locally and preparing food on site.

0:18:260:18:32

'They found that it doesn't actually cost any more,

0:18:320:18:36

'and are helping to stimulate the local economy.'

0:18:360:18:38

I think we're really interested, because everybody's talking local.

0:18:380:18:43

For a big organisation like the NHS to start talking

0:18:430:18:46

about sourcing locally - I think it's, you know, exciting.

0:18:460:18:49

Obviously, because our business is local,

0:18:490:18:53

we're looking for high-profile customers. You can't get better than the NHS.

0:18:530:18:57

It's been a big day, I've met some amazing people.

0:18:570:18:59

I'm amazed what people have brought to show us.

0:18:590:19:02

I've just got so many more ideas now that I can do with the stuff

0:19:020:19:05

that I've seen today, so that's been absolutely wonderful.

0:19:050:19:09

Well, that really worked - for the first time, I've seen a group of suppliers speak to Pat.

0:19:090:19:13

Pat enthused about it as much as the suppliers, and you've got chefs talking about food,

0:19:130:19:18

and, let's face it, when a group of people like that talk about it and get enthused

0:19:180:19:22

there's one person who benefits, and that's the patient.

0:19:220:19:26

So definitely a tick for today.

0:19:260:19:28

It's one thing sourcing the freshest ingredients,

0:19:280:19:31

but I've still got to prove my new menu will work.

0:19:310:19:34

One big challenge is to come up with dishes

0:19:340:19:36

that can withstand the various heating processes the food has to undergo

0:19:360:19:41

before it gets to the patient.

0:19:410:19:43

The staff start cooking from around six in the morning.

0:19:430:19:47

-It's now half past ten.

-Yeah.

0:19:470:19:49

When does this get eaten?

0:19:490:19:52

It leaves the kitchen at 11.15 and gets to the wards any time

0:19:520:19:56

around about 12 o'clock,

0:19:560:19:57

and after that, the different wards get it at different times.

0:19:570:20:00

'The food then gets placed into a hot trolley and sits there for about an hour.

0:20:000:20:05

'It then travels up to the ward,

0:20:050:20:08

'where it's reheated to over 100 degrees, before being plated and served to the patients.'

0:20:080:20:12

I'm amazed that you make food, and it's made at... What are we now?

0:20:120:20:17

10.30. And people don't eat it till...

0:20:170:20:20

Two and half hours, it's in a hot cabinet.

0:20:200:20:23

Then it gets boosted to temperature again.

0:20:230:20:25

No wonder it's rotten when it gets to the... It's...

0:20:250:20:28

'I've devised recipes that take all this into account.

0:20:280:20:32

'Now I just need to show the team how to cook them.'

0:20:320:20:35

Thought I'd do a simple little moussaka, nice and easy.

0:20:370:20:40

So first thing we do is throw in the onions.

0:20:400:20:43

This is oregano. Get this in quite early -

0:20:440:20:47

all dried herbs, they need to go in at the beginning of the cooking,

0:20:470:20:52

fresh herbs in at the end.

0:20:520:20:53

They go straight in that pan.

0:20:570:20:59

They get dried off.

0:21:000:21:02

Straight on there.

0:21:020:21:03

I add my garlic to this now.

0:21:030:21:06

Canned tomatoes... and then a bit of stock.

0:21:070:21:12

Right, so we'll just get that ticking away over there.

0:21:120:21:14

-Time wise, we'd have to prepare it the day before?

-Yeah.

0:21:150:21:18

Basically, you want to be doing that, prepare all the lamb, get it in a tray with the aubergines,

0:21:180:21:24

-then just do the sauce and get it in the oven.

-Yeah.

0:21:240:21:27

'After layering the mince and aubergines, I pour over the white sauce.

0:21:270:21:30

'After 25 minutes in the oven, it's done.'

0:21:300:21:33

So, there's your moussaka - it's quite loose, right?

0:21:370:21:41

Now, maybe too loose,

0:21:420:21:44

but I think we're best off trying it in the hot cabinet

0:21:440:21:48

-and do what you do with it.

-Yeah.

-So it holds.

0:21:480:21:52

And then boost it.

0:21:530:21:54

'Now, onto a sauce for one of my new desserts, sticky toffee pudding.'

0:22:000:22:04

Now, if I was making this in the restaurant,

0:22:040:22:07

we would use a litre of double cream, a pound of butter,

0:22:070:22:12

a pound of sugar,

0:22:120:22:14

quite a bit of golden syrup and quite a bit of black treacle.

0:22:140:22:17

However, we're going to wing this and make it your version,

0:22:170:22:21

but as good as, cos I think sticky toffee pudding shouldn't be served with custard,

0:22:210:22:26

-it should be served with toffee sauce.

-OK.

0:22:260:22:28

So I'm going to start off... we've got a litre of a mixture

0:22:280:22:33

of single cream and milk, so it's half a litre of each.

0:22:330:22:37

Right, straight in there.

0:22:370:22:40

Now, we want one and a half... About one block, of butter, diced, please.

0:22:400:22:43

'Then we add dark brown sugar, black treacle and golden syrup.'

0:22:430:22:48

Whisk this up.

0:22:480:22:50

Right, sticky toffee pudding sauce.

0:22:500:22:54

Isn't it too thin, though?

0:22:540:22:55

-Pat, just try it.

-I'm not saying that.

-Pat, just try it.

0:22:590:23:02

I'll try it.

0:23:020:23:03

Aye, that's all right that, innit?

0:23:060:23:08

-Tastes nice.

-It is nice.

0:23:080:23:10

-Yeahhh! Eh?

-Tastes lovely.

-Whoa, I tell you what, eh?

0:23:100:23:14

I just think... Isn't it too thin, though?

0:23:140:23:17

-No.

-Well, yeah.

0:23:170:23:18

No! Well, unless you let me use double cream,

0:23:180:23:21

that's what you're going to get.

0:23:210:23:23

If you woke up, having just had a new hip

0:23:230:23:26

and had that, I'd want to go back in and get the other one done.

0:23:260:23:29

I'd drink it by the pint, I wouldn't have a problem with it.

0:23:290:23:32

I'm just wondering what that's going to look like in a dish, being that thin,

0:23:320:23:36

-that's all.

-I ain't bothered.

0:23:360:23:38

-Well, no, you won't be here.

-Cos I want to taste it.

0:23:380:23:41

You won't be hear listening to what I'll have to listen to

0:23:410:23:44

when they go, "Ooh, that was a bit watery."

0:23:440:23:46

-"Watery"?

-Well, it looks watery!

0:23:460:23:49

No, it doesn't. Well, I'll use double cream, then.

0:23:490:23:52

All right, then, measure that into a jug.

0:23:540:23:57

Nice in a sponge, nice in a sponge.

0:23:570:23:59

Thank you very much - "nice in a sponge".

0:23:590:24:02

It tastes lovely. What I'm trying to do is find out what is a suitable...

0:24:020:24:06

Cos the custard's gone?

0:24:060:24:07

No, it's not, it's what is a suitable portion to serve with it,

0:24:070:24:11

that's why I'm asking.

0:24:110:24:13

I can't cost it out until I know how many portions I get out of it.

0:24:130:24:16

That's why I'm asking the question.

0:24:160:24:18

All right, then... Don't know.

0:24:180:24:20

Do you want me to...? Right, I'll do it.

0:24:230:24:26

One... One...

0:24:270:24:31

Six... 40 portions.

0:24:310:24:34

It's not as bitter, is it?

0:24:360:24:38

I'm saying it's nicer, so I don't know why you're walking away!

0:24:390:24:43

You should take that as a compliment!

0:24:430:24:45

God, these stroppy chefs. Good job he doesn't work for me.

0:24:480:24:52

'So what's the verdict on my moussaka?'

0:24:520:24:56

It smells lovely.

0:24:560:24:58

Well, my concern is we've just got quite a bit of fat

0:24:580:25:02

that's separated from the lamb underneath.

0:25:020:25:04

But it smells absolutely wonderful, so we'll take a portion out, to see what it's like.

0:25:040:25:10

Personally, I think that's a bit wet for moussaka.

0:25:170:25:22

I think a little bit of thickening in that

0:25:220:25:24

would make that a much better dish.

0:25:240:25:26

'I totally understand that Pat has to be mindful of cost,

0:25:280:25:32

'but I'm finding it really frustrating and demoralising

0:25:320:25:35

'that she seems to be looking for obstacles when we're so close to the finishing line.'

0:25:350:25:40

Still, you get this thing with Pat and costs and...

0:25:410:25:45

..I kind of get the feeling that she just needs to be a little bit more

0:25:460:25:50

positive, and then, with all the guys, everybody else follows,

0:25:500:25:54

and I think...probably my fault.

0:25:540:25:57

I've kind of... Work took me away, and I was away for ten days

0:25:570:26:01

and I probably shouldn't have been, but she's got my mobile.

0:26:010:26:05

She could have easily called me,

0:26:050:26:07

and I get the feeling we've gone forward four weeks and back five.

0:26:070:26:12

'It's been a struggle, and I've had to use all of my powers of persuasion.

0:26:170:26:21

'There have been setbacks, tears, and sleepless nights along the way.

0:26:210:26:25

'But as the moment of truth arrives,

0:26:250:26:28

'it's time to find out if it's all going to be worth it.

0:26:280:26:31

'It's the eve of the big day - the launch of the new patient menu.

0:26:350:26:39

'I've taken their complicated and inefficient 21-day menu

0:26:390:26:43

'with over 100 dishes on it,

0:26:430:26:45

'and reduced it to a more manageable seven-day rota.

0:26:450:26:48

'I'm hoping this means the kitchen staff can now concentrate

0:26:480:26:51

'on making fewer dishes, but tastier.

0:26:510:26:55

'Months of hard work are about to be put to the test.'

0:26:550:26:59

It's been a big build-up up till now

0:26:590:27:01

and Sharon's got all the chefs in tow in the kitchen

0:27:010:27:05

going through the production sheets and the recipes for tomorrow

0:27:050:27:08

for all the new dishes.

0:27:080:27:10

Dawn and I have been sending the new prices to the tills,

0:27:100:27:13

so we're just all gearing up for tomorrow.

0:27:130:27:16

And I've been told I'm not allowed up into the dining room till lunchtime tomorrow.

0:27:160:27:21

So we've got a new menu going up,

0:27:210:27:23

I can't go up to see how things are getting on,

0:27:230:27:25

and that's going to absolutely kill me. I don't know how I'm going to cope with that at all.

0:27:250:27:29

Tomorrow is the first day we start the new menus.

0:27:290:27:33

Um, bit nervous, but at the same time, mostly excited.

0:27:330:27:38

We've been doing the same menu for nine years.

0:27:380:27:41

To be honest, I mean, the job does get a bit mundane.

0:27:410:27:45

I feel more involved with the food,

0:27:450:27:48

it's got to be good news, really.

0:27:480:27:50

Using fresh ingredients and cooking more dishes from scratch

0:27:520:27:56

is crucial to the success of my mission.

0:27:560:27:58

But to enable us to buy better quality ingredients,

0:28:000:28:03

I've had to find a way of supplementing

0:28:030:28:05

their limited £3.49 daily patient budget.

0:28:050:28:08

Now, I strongly believe

0:28:080:28:10

that this dining room needs to be run as business.

0:28:100:28:13

I'm a great believer that also that's the reason

0:28:130:28:15

why most of the other projects have failed -

0:28:150:28:18

it's all very well implementing a new menu,

0:28:180:28:20

but if it costs a lot more,

0:28:200:28:22

we need to look at different ways of how to fund that style of food.

0:28:220:28:25

And I think this is one of the only places in the hospital

0:28:250:28:28

that can generate that income.

0:28:280:28:30

So, what I plan to do is give this place an entire makeover

0:28:300:28:34

because only a quarter of the 2,000 staff actually eat here.

0:28:340:28:37

And, to be honest, it's a bit uninspiring.

0:28:370:28:41

We've used the £5,000 given to us to kick-start the project

0:28:410:28:44

by the Hospital Trust towards paying for this makeover.

0:28:440:28:49

Not only are we giving the restaurant a lick of paint, we're also changing the name,

0:28:490:28:53

as I didn't feel calling it after a hairy Viking

0:28:530:28:56

was really appropriate.

0:28:560:28:58

The new sign has arrived.

0:28:580:29:00

Now, I did want to keep the name a secret,

0:29:000:29:03

but Dawn seems to have other ideas.

0:29:030:29:05

Oh, yeah. I think I've got what it is.

0:29:060:29:08

'But it's not just the restaurant's new name

0:29:080:29:11

'that I'm planning to surprise the team with.

0:29:110:29:14

'On my first visit, I discovered that the steamer,

0:29:140:29:18

'a vital piece of equipment, hadn't worked for years.'

0:29:180:29:21

If we achieve what you want, what you want and what I want...

0:29:210:29:25

-Yeah.

-And we all leave here with a smile on our face,

0:29:250:29:29

I will buy you a brand new machine to replace that.

0:29:290:29:32

Oh, James. Oh, that's nice.

0:29:320:29:34

Out of my own... And that's coming from a Yorkshireman!

0:29:340:29:37

Well, it's 8pm...

0:29:390:29:42

the night before D-Day

0:29:420:29:45

and the guys are fitting a little present from me into the kitchen.

0:29:450:29:48

A blast steamer. What it can do to the vegetables is incredible,

0:29:480:29:52

and it's my little present to the kitchen, and it's being fitted now.

0:29:520:29:56

It's exciting. And it may be small...

0:29:560:30:00

..but it packs a punch...

0:30:010:30:04

..cos this thing will cook enough veg for the entire hospital

0:30:050:30:10

on its own. It's brilliant.

0:30:100:30:12

'It's getting late, but we still need to get

0:30:120:30:14

'another important piece of kit in place.'

0:30:140:30:17

Well, this is where we spent most of the five grand

0:30:170:30:21

that the Trust gave us.

0:30:210:30:23

It's a...fridge.

0:30:230:30:26

Well, it will be when we take it out, but we've got nothing to take it out with.

0:30:260:30:30

Because this is a hospital, there's a guy who's got the hammer and nails and the crow bar

0:30:300:30:34

that's gone home at four o'clock, so we can't get a hammer and nails.

0:30:340:30:37

So, I suggested going down to the operating theatre to get a saw...

0:30:370:30:42

to get this crate open.

0:30:420:30:43

We don't want to be doing all this in the morning.

0:30:430:30:46

But this basically... was bought to do baguettes, really,

0:30:460:30:52

and to make the baguettes for the nurses and doctors who work here.

0:30:520:30:57

I feel like I've got a massive responsibility.

0:31:030:31:06

This is, erm, #3,000 worth of taxpayers' money.

0:31:060:31:10

I promise, I promise, I promise, I promise...

0:31:100:31:13

I'll make it back.

0:31:130:31:15

'But it's not just me who is feeling the pressure

0:31:170:31:20

'ahead of tomorrow's big day.'

0:31:200:31:22

It has been a very emotional time.

0:31:220:31:25

There's a lot been going on in the department,

0:31:250:31:27

as well as taking part in this project and, as you can see,

0:31:270:31:31

I get worked up quite easily.

0:31:310:31:33

Um...I don't know how I'm going to live this down

0:31:330:31:36

when this goes out on air, but there you go.

0:31:360:31:39

What we're doing is for the benefit of the patients,

0:31:390:31:42

and that's what I set my heart to do

0:31:420:31:44

when I started with this job 30 years ago!

0:31:440:31:47

So I hope we succeed.

0:31:470:31:49

SHE SOBS

0:31:490:31:50

Well, it's early morning. We've been working late into the evening.

0:32:070:32:11

Today is what the last three to four months has been all about -

0:32:110:32:14

change. I've stuck my neck out on the line.

0:32:140:32:17

We've got the week menu. It starts today, so fingers crossed.

0:32:170:32:21

To be honest with you, I haven't had time to think about it, but now that D-Day is here,

0:32:210:32:26

I think we're beginning to panic a bit more now

0:32:260:32:28

than we did before, really.

0:32:280:32:31

This is it. This is what it's been all about.

0:32:340:32:37

We've got fresh carrot and coriander soup on today.

0:32:370:32:40

Slow roast shoulder of Yorkshire pork.

0:32:400:32:44

It's literally home grown, right on our doorstep.

0:32:440:32:48

Lamb's liver with bacon. Obviously really good for us. Really rich.

0:32:480:32:51

I'll be honest, probably...

0:32:510:32:53

..90% of all the orders so far have all been the fresh soup,

0:32:540:33:00

bread roll and, funnily enough, butter.

0:33:000:33:03

'I can't wait to see what the patients think.

0:33:100:33:14

'But for this menu to remain in place long term,

0:33:140:33:17

'Pat needs to be sure that it's doable

0:33:170:33:19

'within her limited patient allowance.'

0:33:190:33:21

So, Pat, tell me about budgets.

0:33:210:33:23

How are we doing for budgets for the new menu?

0:33:230:33:26

-Cos we've got it all printed now.

-Yeah.

-You've costed it all out.

0:33:260:33:30

On average, are we more or less on the money?

0:33:300:33:32

Yeah. There's just some dishes that stick out like a sore thumb.

0:33:320:33:35

-So the old menu, roast breast of turkey was 80p.

-Yeah.

0:33:350:33:39

Lamb hotpot, the price of lamb's gone up quite a lot. That's 76p.

0:33:390:33:42

Yeah, well, the lamb dishes went up probably about 12p a portion.

0:33:420:33:45

Compare that with what we've got on the new one.

0:33:450:33:48

-So we've got pork, 54.

-54 pence.

0:33:480:33:51

-Bacon, 35.

-That lamb dish you had on the old menu...

-Yeah?

0:33:510:33:54

..that was 89 pence, would have cost 50p three years ago.

0:33:540:33:57

-Yeah.

-But that's again...

0:33:570:33:59

That's market forces, isn't it? Lamb has just shot out the window.

0:33:590:34:03

It is, but that's the opportunity we can play around with,

0:34:030:34:06

-with a weekly menu.

-Yeah.

-So it all comes down to having this weekly menu. We can change it per season,

0:34:060:34:11

-we get in the price of what we want it to be.

-Yeah.

0:34:110:34:13

And it's under £3.49.

0:34:130:34:16

So, from that point of view, from the actual individual dish costs,

0:34:160:34:19

I don't have a problem at the moment. It's what...

0:34:190:34:22

Don't say "but"! Just leave it at that.

0:34:220:34:24

No! What my... Well, it's not a concern,

0:34:240:34:27

but I won't be able to tell you what it is

0:34:270:34:29

until we've gone through the menu for a week and we find out...

0:34:290:34:32

When you do, I'm going to change my mobile number.

0:34:320:34:35

-I'm off back to the kitchen.

-..what the take ups are going to be.

-£3.49!

0:34:350:34:39

He's a little devil, isn't he?

0:34:400:34:42

So it looks like we've been able to stick within our budget,

0:34:420:34:45

although it will take a few weeks before Pat can really take stock

0:34:450:34:48

of how it's going.

0:34:480:34:50

Back in the kitchen, the team is in full swing.

0:34:500:34:53

If you weigh everything out, James is going to make it with us when we're ready.

0:34:540:34:58

-So, that's litres and kilos, not pounds and ounces.

-Yeah.

0:34:580:35:01

This morning, got up quite early, you know - nerves and everything,

0:35:010:35:05

trying to get a head start, really. Get everything organised.

0:35:050:35:08

The pork's been put in cos it needs four hours' slow roasting,

0:35:080:35:13

but the nerves are in the air, so...we'll see. Fingers crossed.

0:35:130:35:17

Yeah, I think they're all raring to go this morning, but, like I say,

0:35:170:35:20

they're a bit apprehensive. But once we start, they'll soon get into it

0:35:200:35:24

and they do work quite well under pressure so...it's good.

0:35:240:35:27

-I'm impressed.

-Now, you know when I came in here?

-Yeah?

0:35:270:35:31

-Your equipment...

-Yeah.

0:35:310:35:33

What did I promise you?

0:35:330:35:35

SHE GASPS

0:35:350:35:37

Oh, James. Look at that.

0:35:370:35:39

It's a present from me to the kitchen.

0:35:390:35:41

Oh, it's amazing!

0:35:410:35:43

We never thought we'd get another one of them, did we?

0:35:430:35:46

You've got one.

0:35:460:35:48

Fully working.

0:35:480:35:50

Thank you very much.

0:35:550:35:57

-The best of luck, all right.

-Oh, I can't believe it.

0:35:570:36:00

It's all right.

0:36:000:36:01

Just don't wait 20 years for getting this one fixed.

0:36:010:36:04

'Winning the hearts and the minds

0:36:060:36:07

'of the team has been critical to my mission.

0:36:070:36:10

'I've tried to reignite their passion for cooking.

0:36:100:36:13

'Before I started this project, the vegetables were cooked

0:36:130:36:16

'within an inch of their lives. But not anymore.'

0:36:160:36:19

35 seconds. Carrots, cooked.

0:36:210:36:23

It's nice to have the fresh produce. Got a decent steamer working again,

0:36:250:36:29

pressure steamer, which we haven't had for years,

0:36:290:36:32

which is handy when we need to cook stuff fast.

0:36:320:36:35

Done.

0:36:350:36:36

'As well as using fresh rather than frozen veg,

0:36:380:36:40

'I wanted to banish all packet soups.'

0:36:400:36:43

You cannot, cannot tell me...

0:36:430:36:46

..that freshly-made soup is not better for you than that.

0:36:470:36:51

It's not possible!

0:36:510:36:53

-So, two blocks of butter...

-Yep.

0:36:540:36:57

All the onions in.

0:36:570:36:59

'With home-made ones now on the menu, today it's Darren who gets to make

0:36:590:37:04

'a carrot and coriander soup for the patients.'

0:37:040:37:06

Smells good already, doesn't it?

0:37:060:37:09

So what's been your favourite part of the last three months, then?

0:37:090:37:12

All of it, to be honest.

0:37:120:37:14

It's inspired me a lot. It really has.

0:37:140:37:16

Doing the prep now, it's more hands-on,

0:37:160:37:19

I feel more like a chef - not just a cook, you know? So...

0:37:190:37:23

-That's why you come into work every day, isn't it?

-Yeah.

0:37:230:37:27

'And Big Al is responsible for one of the main courses -

0:37:270:37:30

'lamb's liver and bacon.'

0:37:300:37:32

The flavour's fine, yeah. It's really nice.

0:37:350:37:37

Just a little bit more thickening and then that's it. Spot on.

0:37:370:37:41

Good. Well done, Alan.

0:37:410:37:43

-Don't sound so surprised!

-I'm not surprised!

0:37:430:37:47

-Do you know, you can't pay him a compliment, can you?

-No, you can't!

0:37:470:37:50

Not used to 'em!

0:37:500:37:52

I see they're all hard at work, bless them.

0:37:520:37:55

It's going to be hard today, getting used to the new menus,

0:37:550:37:58

the new recipes and everything. But we'll see how the day progresses.

0:37:580:38:01

-Do you want the whole of the carrots in?

-All the carrots in, yeah.

0:38:010:38:05

'It's so great to see the staff cooking with more fresh ingredients.

0:38:050:38:09

'Before today, soups came from packets. High in additives and salt,

0:38:090:38:12

'but low in nutrients and protein.

0:38:120:38:15

'In contrast, my new soups are bursting with vitamins and minerals,

0:38:150:38:19

'which can only be great news for the patients on the wards.'

0:38:190:38:22

So we've got the guys from the Soil Association coming today,

0:38:220:38:27

-who'll be very impressed with this.

-Yeah?

0:38:270:38:29

Coriander.

0:38:360:38:38

So I've just timed it. It's taken...

0:38:400:38:43

..15 minutes, to make 200 portions of soup.

0:38:440:38:47

And with a packet soup, it had taken us about...half an hour.

0:38:470:38:52

-So double the amount of time.

-It's taken 15 minutes.

-Yeah.

0:38:520:38:55

'Half the time - but twice as tasty.'

0:38:550:38:58

-Oh, yeah. That does it for me, that. Ten out of ten!

-Well done.

0:39:060:39:10

-Well done, mate.

-Thank you very much.

0:39:100:39:13

-Keep blending it for about two minutes.

-Right.

0:39:130:39:16

'As well as launching the new menu,

0:39:190:39:21

'Pat also has the Soil Association inspectors to deal with.'

0:39:210:39:25

-Nice to see you again. How are you doing?

-Very well, thank you.

0:39:250:39:28

-This is Stuart.

-Hello, Pat.

0:39:280:39:29

-Hello there, Stuart. How are you?

-Soil Association inspector.

0:39:290:39:33

This environmental group campaigns for planet-friendly food

0:39:330:39:38

and has a gold, silver and bronze award scheme,

0:39:380:39:41

that recognises caterers that deliver good quality food.

0:39:410:39:45

I'm hoping Scarborough will become the third UK hospital

0:39:450:39:47

to currently hold their bronze award.

0:39:470:39:50

-That's what we've got on today for patients.

-OK.

0:39:500:39:52

Home-made carrot and coriander soup, bread rolls and whatever.

0:39:520:39:56

-Slow roast shoulder of pork with apple sauce.

-Yeah. And so we're trying to hit the 75%.

0:39:560:40:01

It looks like...

0:40:010:40:02

'No doubt they'll go through everything with a fine-tooth comb...'

0:40:020:40:06

so fingers crossed that we're still OK!

0:40:060:40:09

'With less than one hour to service,

0:40:100:40:14

'there's just time for me to do some finishing touches.'

0:40:140:40:17

So this is an idea we got for the salad bar,

0:40:170:40:20

but also for the vegetarians, for their meal.

0:40:200:40:23

That's good.

0:40:230:40:25

'As some of the 2,200 staff who work at the hospital

0:40:250:40:27

'only have half an hour for lunch,

0:40:270:40:30

'I think providing them with a tempting takeaway could be a potential goldmine.'

0:40:300:40:34

-Nice Moroccan flavours in there.

-Yeah.

-Bit of pasta...

0:40:340:40:38

'Another delicious addition to the menu is a slow roast shoulder of pork,

0:40:400:40:44

'which has been roasting in the oven for over four hours

0:40:440:40:47

'and is now ready to be carved.'

0:40:470:40:50

-It sounds like a proper kitchen at least.

-Yeah.

0:40:500:40:52

And it smells like one too, which is great. It's a real hive of activity.

0:40:520:40:56

Bit of nervous excitement. Obviously a big day for you. It's great.

0:40:560:41:00

-Testament to all the hard work which has gone in.

-Yeah, a massive day.

0:41:000:41:04

We took apart what you said.

0:41:040:41:06

We've changed an awful lot of things.

0:41:060:41:08

-Yeah, it sounds like you've done a huge amount, and bronze is a fantastic achievement.

-Yeah.

0:41:080:41:13

Yeah, really looking to see how...

0:41:130:41:14

How many hospitals have got... particularly a bronze award?

0:41:140:41:18

-Two.

-Two. That's it?

-Yeah.

0:41:180:41:19

There are only two hospitals at the moment with the Food For Life catering mark,

0:41:190:41:23

so it would be a massive achievement for Scarborough to attain that.

0:41:230:41:27

There's some great things happening out there, but, by and large, hospital food is a scandal.

0:41:270:41:32

So for Scarborough to reach bronze would be absolutely magnificent.

0:41:320:41:37

In three months, pretty good.

0:41:370:41:38

This morning's been really, really, really hectic.

0:41:440:41:47

There's actually not a lot of difference between what happens in my kitchen and now.

0:41:470:41:52

-Can we have pork, please?

-Right, chef!

0:41:520:41:55

Eight pork for Hawthorn, please.

0:41:550:41:58

Just look at them all.

0:41:590:42:00

They're all looking a bit shell shocked, aren't they, bless them?

0:42:000:42:04

But that's cos they're concentrating hard on everything that's going on.

0:42:040:42:08

Next.

0:42:080:42:10

-Six.

-Next.

0:42:100:42:12

Six and 11.

0:42:130:42:14

This pork's a bit of a nightmare, really, if the truth be known.

0:42:140:42:17

This was one of the concerns I had at the beginning

0:42:170:42:20

with this slow roasted pork.

0:42:200:42:21

How many more shoulders have you got?

0:42:210:42:24

Because what we would normally do is cook our joints the day before.

0:42:240:42:29

Somebody tell me how many more we need.

0:42:290:42:31

18 portions for Oak.

0:42:310:42:34

And then when they're cold they're easier to carve,

0:42:340:42:38

so you get better portion control out of them.

0:42:380:42:41

And because the pork is so fresh,

0:42:410:42:43

it's falling apart now as they're trying to cut it.

0:42:430:42:46

We've already had one ward ring down to say they haven't got enough

0:42:460:42:49

for the number of patients that we've sent up for,

0:42:490:42:52

but it's only the first day. We'll keep positive, and I'm sure we'll get round it.

0:42:520:42:57

Next, please! 'We're already late. Pat is shouting at me.'

0:42:570:43:00

This is the problem with a new menu -

0:43:000:43:02

normally when you implement a new menu in a restaurant, you've got soft openings.

0:43:020:43:07

This, our soft opening, is 500 people for lunch.

0:43:070:43:09

We've got some pork left over for the restaurant, which is great.

0:43:090:43:13

Are you still doing it, Darren?

0:43:130:43:15

Eight pork for CCU?

0:43:160:43:18

I'm about ten minutes late for the patients, so apologies for that

0:43:180:43:22

if you were in hospital in the end of June, 2011.

0:43:220:43:27

I do apologise.

0:43:270:43:29

CCU, here we go...

0:43:290:43:30

All right, darling?

0:43:320:43:33

And, to make matters worse, we've got the Soil Association here

0:43:330:43:37

wandering around with clipboards and prodding stuff, so, erm...

0:43:370:43:42

just when you think you're under the cosh,

0:43:420:43:44

you're going to get even more stress.

0:43:440:43:46

OK...

0:43:500:43:52

So the actual ingredients are OK

0:43:530:43:56

-but we need to look at the meat percentage on that one.

-Yeah, OK.

0:43:560:44:00

I'm looking for a minimum meat content - in items like sausages

0:44:000:44:04

we need 60% meat,

0:44:040:44:06

and I'm also checking the ingredient listings of all the foods here

0:44:060:44:09

to make sure they haven't got any banned additives.

0:44:090:44:12

'It's all going crazy. My new dishes are all set to go.

0:44:140:44:18

'They've been loaded onto the trolleys

0:44:180:44:21

'and are heading up to the wards to face their sternest test yet.

0:44:210:44:25

'The revamped restaurant is also only a few minutes away

0:44:250:44:29

'from being reopened to the public.

0:44:290:44:31

'The baguette bar is where I think the money will be made,

0:44:310:44:34

'so it's a rush to get it ready.'

0:44:340:44:36

Familiarise yourself with the menu.

0:44:360:44:38

-Happy with that?

-Yeah, yeah.

0:44:430:44:46

You're going to be really busy.

0:44:460:44:49

Probably busier than anybody else.

0:44:490:44:51

Familiarise yourself with your equipment,

0:44:510:44:53

get everything wherever it is.

0:44:530:44:56

I'm going downstairs.

0:44:570:44:59

There's your menu.

0:44:590:45:00

-Good luck!

-Thank you very much.

-You'll need it.

0:45:000:45:03

When I took on this project,

0:45:080:45:09

my sole aim was to improve the food that the patients get to eat.

0:45:090:45:14

It's now the moment of truth.

0:45:140:45:16

Hello there, ladies, how are you today?

0:45:160:45:19

-Hello, there.

-I brought you a surprise today.

0:45:190:45:22

Look, I've got Mr Martin himself.

0:45:220:45:24

The chef?

0:45:240:45:26

The chef, yeah.

0:45:260:45:28

He's been helping us change the menus here at the hospital.

0:45:280:45:32

-He makes some lovely soup.

-Oh, there you go!

0:45:320:45:35

-Did you enjoy the soup, did you?

-Yes.

-Oh, that's what we like to hear.

0:45:350:45:39

-And today was the first day we've done them.

-Oh, the soup's lovely.

-Ah, that's good.

0:45:390:45:43

Hello there, gentlemen. How are you today?

0:45:430:45:46

-Not too bad.

-Are you all right?

-Yes, not too bad.

0:45:460:45:48

-Hi, I'm Pat Bell. I'm the catering manager.

-Right.

-This is Sharon,

0:45:480:45:52

-who's my head chef.

-Hello.

0:45:520:45:53

And today we've implemented new menus into the hospital

0:45:530:45:56

so we've come to ask you, what did you think of your lunch today?

0:45:560:46:00

Well, lunch was... I've only been in 24 hours,

0:46:000:46:02

so I only had last night's meal.

0:46:020:46:03

-Oh, right.

-But the comparison is, er, much better today.

0:46:030:46:07

-Did you enjoy your soup?

-Yeah, the soup was very nice.

0:46:070:46:10

-Did you have the pork as well?

-I had the pork.

-That's James's special recipe, the slow roast pork.

0:46:100:46:15

-Oh, right. Well, James found it was a little cold.

-Did you really?

0:46:150:46:19

There's no reason why your food should be cold,

0:46:190:46:21

and if that's a problem and it doesn't improve,

0:46:210:46:24

then please contact me. My name's at the bottom there,

0:46:240:46:27

so if you still have a problem,

0:46:270:46:29

you ask one of the ward staff if they'll ring me

0:46:290:46:32

and we'll come and sort it out for you.

0:46:320:46:34

Tell me what you thought.

0:46:340:46:36

-Very good.

-Yeah?

-Very good indeed. Very tasty.

0:46:360:46:39

-Now, you were a pig farmer?

-I still am.

0:46:390:46:41

So what do you reckon to our slow roast shoulder of pork that Sharon did today?

0:46:410:46:46

-Very nice indeed.

-Glad you enjoyed it.

-It was nice.

0:46:460:46:50

I see you had the soup, what did you think of the soup today?

0:46:500:46:53

That was nice. It was very tasty.

0:46:530:46:55

Yeah, it's a home-made one now, rather than a packet one. Did you enjoy that?

0:46:550:46:59

-I could, er...

-Could you tell the difference?

0:46:590:47:01

-Yeah.

-And is your food hot enough when it comes to you?

-Yes, it was.

0:47:010:47:04

-Was it OK?

-Yeah.

-That's what I like to hear.

0:47:040:47:07

Well, we got a thumbs-up from the patients which is a brilliant thing,

0:47:070:47:10

and I've got to think about the restaurant and everything else, cos I know that's busy, so I better go.

0:47:100:47:16

Being able to continue to provide good quality ingredients

0:47:170:47:21

and also buy much-needed new equipment for the kitchen

0:47:210:47:25

relies on us making a success out of the restaurant.

0:47:250:47:28

By my calculations, it could potentially make up to £1,500 every single day.

0:47:280:47:33

Now, there's already a buzz in here. This has been a huge success.

0:47:390:47:42

The minute you walk up the stairs - the thoroughfare where everybody comes in this restaurant -

0:47:420:47:47

before, there used to be bits of paper and just stuff everywhere.

0:47:470:47:50

We've simplified it. Got rid of all that.

0:47:500:47:53

Blackboard - literally,

0:47:530:47:54

it's cost us 40 quid of the five grand budget that we've had.

0:47:540:47:59

Timings as well. We didn't know what time it opened and closed. We've got all that.

0:47:590:48:03

And then two other things I thought were really vital with this place - a salad bar.

0:48:030:48:07

This is identical to what we're serving the patients upstairs.

0:48:070:48:13

This baguette bar - now, I did my costings the other night,

0:48:130:48:17

and I reckon that's going to be a bit of a goldmine.

0:48:170:48:20

I'm running short on baguettes!

0:48:320:48:35

It's like Britain's most wanted, isn't it?

0:48:370:48:40

I changed the hot offer. It's identical to what the patients are having,

0:48:430:48:46

so you've got slow roast pork,

0:48:460:48:48

and the great thing about slow roast pork in any form,

0:48:480:48:51

particularly on a buffet like this, and with the patients,

0:48:510:48:54

is that it lasts so well, and already it's been a bit of a hit, that one.

0:48:540:48:59

This is something I probably need to find another home for, this cart.

0:48:590:49:02

I had an idea in the back of my mind that there was nowhere for people who were visiting,

0:49:020:49:06

and there's nothing to buy your relatives, so we sourced loads of great local produce.

0:49:060:49:11

We've got some parkin here, little shortbread biscuits,

0:49:110:49:14

all this sort of stuff. Just a bit different, rather than just a bunch of flowers.

0:49:140:49:18

'But not everything is running smoothly.'

0:49:180:49:22

They're frozen, the peas are frozen!

0:49:220:49:25

That's one of the great things about this. When they're under the cosh

0:49:250:49:29

and need to get stuff done really quickly, like the carrots, the peas,

0:49:290:49:32

that blast steamer - 30 seconds in there, it's going to be cooked.

0:49:320:49:37

How are they doing?

0:49:370:49:40

They're al dente.

0:49:400:49:41

How long? Two and a half. They're fine. Perfect, yeah.

0:49:410:49:45

Peas, put the peas in now.

0:49:450:49:48

Hello. Have you got those veggies yet? Can I have them ASAP?

0:49:480:49:52

Just got a queue. Cheers, hon.

0:49:520:49:56

Perfect.

0:50:030:50:06

'Crisis averted.'

0:50:070:50:09

It's great to see the restaurant thriving,

0:50:140:50:17

but my main aim has always been to make sure that the patients end up

0:50:170:50:20

eating tasty and nutritious food.

0:50:200:50:23

I don't want all my hard work to come to nothing,

0:50:230:50:26

and I need to ensure that what I've started carries on.

0:50:260:50:30

I've arranged to have a final chat with the hospital's chief executive, Mike Proctor.

0:50:300:50:35

Thanks for allowing this meeting again.

0:50:350:50:38

Now, it's been a few weeks, have you seen anything change over the last few weeks,

0:50:380:50:43

-you personally, or not?

-Oh, God, yeah. It's been hectic, I think.

0:50:430:50:46

And I've kept in touch with the staff, and they've gone through a bit of a roller coaster, I guess.

0:50:460:50:51

I don't think anybody realised, including probably yourself,

0:50:510:50:57

how big a change this would be, and also, how hard it's going to be.

0:50:570:51:01

Absolutely. I'm going to make sure that in the future we keep it going,

0:51:010:51:05

so I'm going to take a personal interest in it when you depart.

0:51:050:51:08

I'm hoping, and I want more than anything else,

0:51:080:51:11

because the guys in the kitchen are really up for it,

0:51:110:51:14

for it to continue, and at the end of the day, you lead from the front,

0:51:140:51:18

-and it all comes from you. You personally.

-I'm well aware

0:51:180:51:22

that when you disappear into the sunset, or wherever you go,

0:51:220:51:25

that there's a real danger that it can go flat.

0:51:250:51:28

I won't be going anywhere,

0:51:280:51:30

because Pat's got my mobile number, unfortunately!

0:51:300:51:32

-She ain't going to let me go very far, is she?

-She isn't!

0:51:320:51:35

Other than emigrate and change my mobile number...!

0:51:350:51:38

But that's my danger, is that I'm there, I'll be at the end of the phone,

0:51:380:51:42

I'll be up here with them to help them out,

0:51:420:51:45

but I don't want to see it as a gimmick,

0:51:450:51:48

cos this is really - let's face it, it's really very important.

0:51:480:51:52

-It is.

-And it's important, fundamentally, to the patient.

0:51:520:51:56

It's far more important to me now

0:51:560:51:57

than it was when I said I agreed that we'd do the project.

0:51:570:52:01

It's far more important.

0:52:010:52:02

'Now that the busy lunchtime period is over,

0:52:020:52:05

'it's finally time for Pat and the rest of the team

0:52:050:52:08

'to come and see what we've done.'

0:52:080:52:11

Now, it's been really difficult to keep the boss out of the way,

0:52:110:52:14

which is this one here.

0:52:140:52:16

Pat. She hasn't got a clue what we've been doing upstairs, and she's wanted to know,

0:52:160:52:20

but I think now's the time I should bring her, and show her.

0:52:200:52:24

Tissues!

0:52:240:52:25

We might need them.

0:52:250:52:27

-Oh, look at that menu!

-Yeah.

0:52:330:52:35

Oh, does look good, doesn't it?

0:52:350:52:38

OK, guys, this is the accumulation of an awful lot of work.

0:52:380:52:41

-As you know, we got... What did we have? Five grand? Five grand?

-Yeah.

0:52:410:52:45

Not a lot of it was spent in the kitchen,

0:52:450:52:47

if any, cos I wanted this to work for you.

0:52:470:52:50

If we can make this work, the profit that we make from here

0:52:500:52:53

will come down to you guys, so it will be spent on equipment.

0:52:530:52:56

We've got a blackboard on here for any of your specials as well that can change.

0:52:560:53:01

-Oh, wow! Look.

-Little mug shot.

0:53:010:53:04

-Ah...

-Opening times. But before we go in,

0:53:040:53:06

I've changed one thing, which did my head in, was the name of this place.

0:53:060:53:10

As you remember, it was named after what? A hare-lipped Viking?

0:53:100:53:14

LAUGHTER

0:53:140:53:17

No comment!

0:53:170:53:18

But, ladies and gentlemen - the name of your new restaurant.

0:53:180:53:22

APPLAUSE

0:53:270:53:29

Well done.

0:53:320:53:33

-Thank you!

-It's all right.

0:53:360:53:38

Tissues!

0:53:410:53:42

-Tissues. Yeah, they're coming!

-Oh, look.

-I anticipated it!

0:53:420:53:47

All right?

0:53:510:53:53

-Oh, I'm going to get some stick for that!

-Now, ladies and gents, come in.

0:53:530:53:57

And it's actually rubbable off,

0:53:570:53:58

so no matter what anybody writes on it, it comes off!

0:53:580:54:02

You've got your new salad bar. OK? All new ingredients.

0:54:020:54:05

That's a mix and match, which you guys can change.

0:54:050:54:08

This has been a goldmine.

0:54:080:54:10

That will make enough money to get you two pieces of equipment per year, every year.

0:54:100:54:16

And also, he's going to be sweating a lot.

0:54:160:54:19

LAUGHTER

0:54:190:54:21

So you've got that. We've given the whole lot a lick of paint for you, all right?

0:54:210:54:26

Recognise anybody?

0:54:260:54:28

SHE LAUGHS

0:54:300:54:32

You've got your new baguette bar, we've got the soup,

0:54:340:54:37

I've replaced all that for you.

0:54:370:54:39

Again, we've got all Yorkshire ingredients

0:54:390:54:42

that people can come and taste,

0:54:420:54:44

and I'm going to leave you guys - go on, have a look around.

0:54:440:54:47

It's like rogues' gallery.

0:54:470:54:50

I'm blown away, really.

0:54:500:54:52

I'm amazed at the name, cos I never thought it would have been anything like that.

0:54:520:54:57

'Even without the apostrophe, Pat?'

0:54:570:54:59

Today, now, it's been worth all the stress, all the overtime,

0:54:590:55:03

but at the end of the day, I know with my team,

0:55:030:55:06

I know that they'd pull it out of the bag on the day,

0:55:060:55:09

so, without them, I couldn't have done it.

0:55:090:55:13

I can't really believe what we have achieved in such a short length of time, cos it seems ages ago

0:55:130:55:18

since it was put forward to us, and all these changes,

0:55:180:55:21

and we didn't even have a menu until a few weeks ago,

0:55:210:55:25

so it's been full-on.

0:55:250:55:26

But, now we've done it, I'm glad of what we've done. Proud of it.

0:55:260:55:33

Now, how was it?

0:55:330:55:34

'It's all going so well. The icing on the cake would be a bronze award from the Soil Association.

0:55:340:55:40

'So, how have they done?'

0:55:400:55:41

-Where are we?

-Well, it's great, you know.

0:55:410:55:43

There's a real transformation in the purchasing

0:55:430:55:46

and in the stuff which is in the freezers.

0:55:460:55:49

There are a few bits and pieces which do need to be tidied up.

0:55:510:55:54

There's still a few additives sneaking in,

0:55:540:55:56

and there's still evidence coming from suppliers

0:55:560:55:59

in terms of farm assurance, which is really important

0:55:590:56:02

-from the animal welfare perspective.

-So if we looked at things with the additives -

0:56:020:56:07

-are you aware of those?

-Yeah, we've been having a chat about those.

0:56:070:56:10

-There's things like we've got a soy sauce with MSG in.

-Right.

0:56:100:56:13

Which we hadn't thought about. I had a dairy cream sponge that we use for the patients' birthday cakes,

0:56:130:56:19

it's got a colouring in.

0:56:190:56:20

-So...

-So not too big an issue, so...

0:56:200:56:22

No. So we just have to look for alternatives.

0:56:220:56:25

It's just those tiny little details. Once they're sorted,

0:56:250:56:28

then you're there. It's great.

0:56:280:56:29

'It's not a failure though, as Pat and the rest of the team just need to sort out a few small issues,

0:56:290:56:35

'and then they'll become the third UK hospital

0:56:350:56:38

'to currently hold a bronze catering mark award.'

0:56:380:56:42

So, here we are. It's hardly the end, is it?

0:56:450:56:48

-I hope not.

-It's the beginning, I suppose, really?

0:56:480:56:51

I never thought we'd get here. Did you?

0:56:510:56:53

Well, two or three weeks ago, I didn't. I thought we were going to struggle to actually reach today,

0:56:530:56:58

but I'm just amazed that we've done it, and I'm so proud of the team,

0:56:580:57:02

because they've just been absolutely fantastic, and supported me 100%.

0:57:020:57:06

-Well, don't forget, I'm on the end of the phone.

-I haven't forgotten!

0:57:060:57:09

I haven't changed my mobile number yet, but I'm working on it!

0:57:090:57:13

And, er, thanks very much for having me.

0:57:130:57:16

Thanks for coming to us.

0:57:160:57:17

I've never been so stressed in my life, but now it's all worked today,

0:57:170:57:21

-so I'll forgive you.

-It was worth it, then?

0:57:210:57:24

-Yeah, it was worth it. Absolutely.

-Good.

-Thank you ever so much.

0:57:240:57:27

-Thank you.

-Good. Take care. Best of luck.

-You're a star.

0:57:270:57:30

-Look after it.

-Believe it or not, we'll miss you!

0:57:300:57:33

Take care of it and enjoy it.

0:57:330:57:35

We will do. Thanks, James. You're a star.

0:57:350:57:37

Five months on, and the new menus are still a huge hit with patients and staff,

0:57:400:57:45

especially my home-made soups and slow-roasts.

0:57:450:57:48

In fact, the nurses reported patients who hadn't previously eaten their meals

0:57:480:57:52

have been asking for seconds.

0:57:520:57:54

'Hopefully, the new seasonal menu

0:57:540:57:56

'I'm currently working on with Pat and Sharon

0:57:560:57:59

'will be just as successful.'

0:57:590:58:02

The baguette bar's proven a winner, and the increase in revenue

0:58:020:58:05

means that not only is Pat able to keep within budget,

0:58:050:58:09

but she can also replace broken equipment in the kitchen.

0:58:090:58:13

Scarborough's success has inspired other hospitals.

0:58:130:58:17

The best news of all is the model is shortly going to be rolled out into another local hospital.

0:58:170:58:21

Oh, and by the way, I never did change my mobile number.

0:58:210:58:26

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0:58:450:58:49

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