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