0:00:04 > 0:00:09Every year, the NHS spends around ?500 million on hospital food.
0:00:09 > 0:00:13But it's reckoned that almost half the patients refuse to eat it.
0:00:13 > 0:00:16Because they find it inedible. What's wrong with the mash?
0:00:16 > 0:00:19You could hang wallpaper up with it.
0:00:19 > 0:00:22I believe that everybody deserves to eat good food.
0:00:22 > 0:00:26To me, there's nowhere where food is more important than in a hospital.
0:00:26 > 0:00:29It's estimated the previous government spent more than
0:00:29 > 0:00:34?50 million on failed initiatives to change the food on our wards.
0:00:34 > 0:00:37Scarborough General Hospital is up for change.
0:00:37 > 0:00:42For the next three months, I'm working alongside the kitchen staff to try and make a difference.
0:00:42 > 0:00:45Pat, I'm trying to help you. I know.
0:00:45 > 0:00:48Everything's out of a tin, a packet.
0:00:48 > 0:00:50Everything. All the veg are frozen.
0:00:50 > 0:00:54There's also a personal reason I want to take this on.
0:00:54 > 0:00:57I watched my grandmother pass away in hospital.
0:00:57 > 0:01:01She was a huge influence on me in terms of food
0:01:01 > 0:01:03and teaching me about food.
0:01:03 > 0:01:07To watch her suffer and to watch her eat the stuff
0:01:07 > 0:01:11served in the hospital was not fantastic.
0:01:11 > 0:01:13The only way to change it is to get off your backside
0:01:13 > 0:01:16and do something about it.
0:01:22 > 0:01:24I spent 19 years of my life living in Yorkshire.
0:01:24 > 0:01:28Three of which were in Scarborough at the local catering college.
0:01:28 > 0:01:30I even had a flat above an arcade over there.
0:01:30 > 0:01:33I never went to the hospital while I was here, thank goodness.
0:01:33 > 0:01:36But I'm here for the next three months to help transform
0:01:36 > 0:01:38the food in the NHS.
0:01:38 > 0:01:40A tough job? I think so.
0:01:45 > 0:01:48I've been given exclusive access to behind the scenes
0:01:48 > 0:01:50at Scarborough General Hospital
0:01:50 > 0:01:54and have already seen for myself what the patients think of the food.
0:01:54 > 0:01:56As a package, it is pretty poor.
0:01:56 > 0:02:02Cabbage and carrots cooked to within an inch of their life. The potatoes - don't like it at all.
0:02:02 > 0:02:03What's wrong with the mash?
0:02:03 > 0:02:07When you swallow it, it seems to go down in a big lump.
0:02:08 > 0:02:10But the patients at Scarborough aren't alone.
0:02:10 > 0:02:15A survey of 1,000 hospital patients in 2010 found that a third
0:02:15 > 0:02:17thought the food was unacceptable.
0:02:17 > 0:02:21Based on what I've seen so far here,
0:02:21 > 0:02:25I'm beginning to think the way to successfully bring about change that will stick
0:02:25 > 0:02:28is by addressing some bad habits, inefficiencies,
0:02:28 > 0:02:30and the way that the Trust funds the kitchen.
0:02:30 > 0:02:35I've found the menu system is far too complicated.
0:02:35 > 0:02:39There's too much wastage. About 40 per cent of the food gets binned.
0:02:39 > 0:02:42Once you've done this, what happens to this lot?
0:02:42 > 0:02:45Whatever's left gets disposed of.
0:02:45 > 0:02:48There's not enough fresh produce featured on the menus.
0:02:48 > 0:02:53Everything's out of a tin, a packet. Everything. All the veg are frozen.
0:02:53 > 0:02:59But money is tight, with a daily budget of just ?3.49 per patient.
0:02:59 > 0:03:02So I'm planning to supplement this
0:03:02 > 0:03:06with the profits from a revamped restaurant on site.
0:03:06 > 0:03:11I believe this is probably the only place that we've got to generate good income.
0:03:11 > 0:03:12Yeah. Yeah.
0:03:12 > 0:03:15Taking all these factors into account, I've come up with
0:03:15 > 0:03:18a five-point action plan.
0:03:18 > 0:03:22Simplify and improve the menu, reduce the wastage on the wards,
0:03:22 > 0:03:25win the hearts and minds of those on the front line,
0:03:25 > 0:03:29cook with fresh ingredients using local suppliers,
0:03:29 > 0:03:33and to pay for all of this, generate an income from the restaurant
0:03:33 > 0:03:35to plough back into the kitchen.
0:03:38 > 0:03:41For my plan to have any chance of success,
0:03:41 > 0:03:43I need to get the whole team on board.
0:03:43 > 0:03:47They do a tremendous job, cooking over 1,000 meals each day
0:03:47 > 0:03:51while sticking within their limited budget of just over ?1 per dish.
0:03:55 > 0:03:59These people are, you know, not just Joe Bloggs off the street,
0:03:59 > 0:04:01they're highly trained professional chefs doing it
0:04:01 > 0:04:04in their retirement, or doing it at the end of their career.
0:04:04 > 0:04:07They still want to create stuff out of fresh veg.
0:04:07 > 0:04:10At the helm is catering manager Pat Bell.
0:04:10 > 0:04:14She's been here for over 20 years and is supported by a loyal
0:04:14 > 0:04:19and dedicated team including, head chef Sharon Ellis,
0:04:19 > 0:04:23who's been cooking at the hospital for a staggering 27 years.
0:04:23 > 0:04:26Alan Rosbottom, also known as Big Al,
0:04:26 > 0:04:30who has been here almost as long - with 21 years under his belt.
0:04:30 > 0:04:35And Darren Glover, known as Big Bird to his colleagues,
0:04:35 > 0:04:38who's practically a newbie - he's been here for five years.
0:04:38 > 0:04:42And the man whose backing I need to make all this happen
0:04:42 > 0:04:46is the hospital's chef executive, Mike Proctor.
0:04:51 > 0:04:57Today, I want to focus on the key to good health and good food - finding great ingredients.
0:04:57 > 0:05:00The better the food, the happier the patients and, potentially,
0:05:00 > 0:05:03the bigger the profit for the hospital restaurant.
0:05:03 > 0:05:08I want the staff to start to view their public restaurant more as a business.
0:05:08 > 0:05:15At the moment, only 25% of the staff use it and many visitors don't even know it exists.
0:05:15 > 0:05:21There are no signs advertising anywhere to go, so we presumed there wasn't anywhere.
0:05:21 > 0:05:24If I knew what was on the menu, erm...
0:05:24 > 0:05:28cost, and where it was.
0:05:28 > 0:05:33We need to use this restaurant more. My ambitious plans to use better-quality ingredients
0:05:33 > 0:05:37hinge on us being able to generate additional income from it.
0:05:38 > 0:05:41It's early in the kitchen. The guys start at six.
0:05:41 > 0:05:46This is the busiest time, so I'm going to give them a hand.
0:05:46 > 0:05:48'To find out more about the food the restaurant serves,
0:05:48 > 0:05:52'I'm helping head chef Sharon prepare tomorrow's special.'
0:05:52 > 0:05:56So tell me what these are for? These are beefburgers or cheeseburgers
0:05:56 > 0:06:01depending on what we decide to do with them. These are for tomorrow lunch for staff. Staff? Yeah.
0:06:01 > 0:06:05And these prove popular? Yeah, very popular.
0:06:05 > 0:06:10We put fried onions on them and cheese. They go crazy on them. Right.
0:06:10 > 0:06:16Is this on every day or not? No, it comes on a cycle. It's every three weeks it comes round.
0:06:16 > 0:06:20'I can't believe that a popular, and therefore potentially profitable, dish
0:06:20 > 0:06:24'is only on the menu once every three weeks.'
0:06:24 > 0:06:27And how many people would you serve for lunch, say?
0:06:27 > 0:06:32Oh, er, probably a hundred, maybe more. I don't really know, to be honest.
0:06:32 > 0:06:38We do a lot of takeaways, you know, there's a lot of uptake for that now.
0:06:38 > 0:06:43Takeaways? Yeah, to take them back, cos a lot of them only get half an hour's lunch break.
0:06:43 > 0:06:47Right. I think they kind of take it back to their office or wherever
0:06:47 > 0:06:49and maybe eat as they go.
0:06:49 > 0:06:53'With over 2,200 staff working here, we have a potential goldmine
0:06:53 > 0:06:57'and should definitely tap into the takeaway market,
0:06:57 > 0:06:59'which could mean anything from burgers to baguettes.'
0:07:03 > 0:07:07I'd like Pat to look into buying more of her produce closer to home.
0:07:07 > 0:07:12Apart from the nutritional benefits to the patients, from using fresher ingredients,
0:07:12 > 0:07:15there is a chance she could also save money.
0:07:15 > 0:07:20According to a 2010 report from the Soil Association,
0:07:20 > 0:07:25the NHS is wasting millions of pounds on food by failing to source fresh produce from local suppliers.
0:07:25 > 0:07:28Mike Bond is one of their campaigners.
0:07:28 > 0:07:30As an organisation, we're interested in food
0:07:30 > 0:07:33and its impact on the planet and ourselves.
0:07:33 > 0:07:38You kind of act as a middleman between the farmer and the caterer, I suppose.
0:07:38 > 0:07:41Yeah, absolutely. It's based on some real fundamentals -
0:07:41 > 0:07:46a move to kind of fresh food, removing problem additives,
0:07:46 > 0:07:49some legal minimal animal welfare standards,
0:07:49 > 0:07:52introducing organic, introducing and encouraging more local food,
0:07:52 > 0:07:54more sustainable fish, that type of thing.
0:07:54 > 0:07:58Why hasn't this happened in the past? Because, you know,
0:07:58 > 0:08:02hospitals, dare I say, have been kind of left out really on a limb
0:08:02 > 0:08:05when it comes to, you know, looking at food like that.
0:08:05 > 0:08:08Food is an important part of life.
0:08:08 > 0:08:11Food is fundamental. Food is fundamental to our health.
0:08:11 > 0:08:14It's what we put in ourselves to nourish ourselves.
0:08:14 > 0:08:17If you look at the government at the moment,
0:08:17 > 0:08:20they spend ?6 billion a year on fighting dietary-related ill-health.
0:08:20 > 0:08:24If you just think about that term, "dietary-related" -
0:08:24 > 0:08:27what we eat is making us ill, and at an increasing level.
0:08:27 > 0:08:29And they're spending ?6 billion?
0:08:29 > 0:08:32?6 billion on fighting that, on trying to combat that,
0:08:32 > 0:08:36so, surely addressing the food in the very places that we come
0:08:36 > 0:08:38to make us well is, you know,
0:08:38 > 0:08:39is a really fundamental task.
0:08:41 > 0:08:47Part of the Soil Association's role is to inspect businesses to see if they meet their high standards.
0:08:47 > 0:08:52What is the main thing here that sticks out for you?
0:08:52 > 0:08:57Generally, kind of problem areas would be things where either artificial sweeteners appear...
0:08:57 > 0:09:03Right. Things like aspartame or monosodium glutamate flavour enhancer E621.
0:09:03 > 0:09:08So generally we find those things in stocks and bouillons, that type of thing,
0:09:08 > 0:09:11big tubs on the shelf. I see your eye line going. Yeah.
0:09:11 > 0:09:16Am I right in thinking that the first thing on the list is the most amount? Yes.
0:09:16 > 0:09:20The first thing on the list in this stock is salt. Yeah.
0:09:20 > 0:09:22The second thing is monosodium glutamate. Yeah.
0:09:22 > 0:09:26I've never really looked at these labels that much.
0:09:26 > 0:09:30Yeah. Now, dare I ask about this?
0:09:30 > 0:09:35Actually I wouldn't be surprised if this met, you know, the kind of additives... Yeah.
0:09:35 > 0:09:39..but really again this is about the principle of what it is
0:09:39 > 0:09:43and we're trying to encourage dishes to be freshly prepared, cooked from scratch.
0:09:43 > 0:09:45Do you want him to show him the rest of the kitchen? Yeah, come on.
0:09:49 > 0:09:52To help encourage Pat to use more local produce,
0:09:52 > 0:09:55I want her to try to become the third UK hospital
0:09:55 > 0:09:58to currently hold the Soil Association's Bronze Catering Mark Award.
0:09:58 > 0:10:01The criteria include -
0:10:01 > 0:10:07meals contain no undesirable food additives or hydrogenated fats,
0:10:07 > 0:10:1175% of dishes are freshly prepared,
0:10:11 > 0:10:14all eggs are from cage-free hens,
0:10:14 > 0:10:16menus are seasonal,
0:10:16 > 0:10:19no genetically-modified ingredients are used.
0:10:19 > 0:10:25This is my freezer. We've just had a big delivery today.
0:10:25 > 0:10:30You can say that again. Where does that fish come from?
0:10:30 > 0:10:31Erm... Don't say the sea.
0:10:31 > 0:10:36I believe the trip goes, that they buy in Grimsby... Right.
0:10:36 > 0:10:41They take it back to their warehouse in Wincanton... Somerset.
0:10:41 > 0:10:43And then deliver it back to me.
0:10:43 > 0:10:50Brilliant. It must be a good 12-hour round trip. It's pretty shocking, to be honest.
0:10:50 > 0:10:55And on this side, all the veg that we actually serve
0:10:55 > 0:10:59as a vegetable on the menu is frozen.
0:10:59 > 0:11:03The notion of freshly prepared and seasonality is a really important one
0:11:03 > 0:11:07because what's seasonal is what's available to you locally.
0:11:07 > 0:11:10That means that you can support the local economy,
0:11:10 > 0:11:14but it also means that, in theory, it's available, it's plentiful,
0:11:14 > 0:11:17and should be cost effective for you to purchase as well.
0:11:21 > 0:11:26There are fundamental changes which need to be made. A move away from the packet products.
0:11:26 > 0:11:30It could be a really exciting project for Pat and her team
0:11:30 > 0:11:32to engage with local suppliers and local farmers,
0:11:32 > 0:11:36which hopefully then passes on to the customer at the end of the day,
0:11:36 > 0:11:41that the patients enjoy the meals and that the staff get to eat better food.
0:11:44 > 0:11:49It amazes me how much of Pat's food doesn't come from Yorkshire,
0:11:49 > 0:11:55especially as we're located in the heart of some of the finest and most fertile farming land in the country.
0:11:55 > 0:11:59Pat has control of a ?500,000 food budget
0:11:59 > 0:12:06and spends almost ?80,000 on dairy produce alone, but rather than use a local dairy,
0:12:06 > 0:12:12her milk comes from a huge multinational company which has branches all across the UK.
0:12:12 > 0:12:17If she were to buy from farms on her doorstop, she may not only save precious pennies
0:12:17 > 0:12:20but also give a huge boost to the local economy.
0:12:20 > 0:12:23There's been a lot of talk about British dairy farming over recent years.
0:12:23 > 0:12:27Not long ago there used to be 28,000 UK dairy farms,
0:12:27 > 0:12:32that's just dropped to just under 11,000, with nine every single week going out of business.
0:12:32 > 0:12:36If you don't support them, sights like this will be gone forever.
0:12:38 > 0:12:42One farmer who went out of business is Michael Ricketson.
0:12:42 > 0:12:48He took over his father's dairy farm years ago and despite working seven days a week, all year long
0:12:48 > 0:12:52without ever taking a day off, he still couldn't make ends meet.
0:12:52 > 0:12:53About 18 months ago,
0:12:53 > 0:12:58we were forced into the position where we had to make a decision,
0:12:58 > 0:13:05and the decision was, could we carry on producing milk at a loss?
0:13:05 > 0:13:13The amount we were getting for a litre of milk at one stage dropped down to 16 pence.
0:13:13 > 0:13:17Just latterly at the end it got to about 22 pence,
0:13:17 > 0:13:21but at that particular time it was probably costing 26 pence to produce,
0:13:21 > 0:13:27so it doesn't take a mathematician to work out that that's a no-brainer.
0:13:27 > 0:13:31But if hospitals like Scarborough were sourcing their produce locally,
0:13:31 > 0:13:35then Michael's dairy farm could potentially still be producing milk.
0:13:35 > 0:13:40It was probably the most emotional day of my life
0:13:40 > 0:13:45and there was certainly a tear in me eye at the end of the day
0:13:45 > 0:13:51when some of me nicest pets left the farm.
0:14:00 > 0:14:06The situation has become so dire that the average dairy farmer today makes just ?20,000 a year
0:14:06 > 0:14:08while working a 60-hour week.
0:14:08 > 0:14:12Just one of the reasons why many have finally called it a day.
0:14:15 > 0:14:20Now, sadly, stories like Michael's are commonplace throughout the UK and the farming community.
0:14:20 > 0:14:23In a bid to stop that happening to producers right on Scarborough's doorstep,
0:14:23 > 0:14:26the best way is to get the guys out of the kitchen
0:14:26 > 0:14:31and to experience what it's like to produce and taste the produce right on their doorstep.
0:14:31 > 0:14:36And I think by bringing them to a farm, they'll really understand how good and how cheap
0:14:36 > 0:14:39and how local produce can really be.
0:14:43 > 0:14:45Pat, her deputy catering manager Dawn, and chef Josie
0:14:45 > 0:14:48are stuck within the four walls of the hospital
0:14:48 > 0:14:53day in and day out, so I've brought them to the Acorn Dairy Farm in Darlington.
0:14:53 > 0:14:58The farm has been run by the Tweddle family since 1928
0:14:58 > 0:15:03and the only way they've survived this long is by adapting their farming methods.
0:15:03 > 0:15:07Unable to compete with larger mass-producing dairy farms,
0:15:07 > 0:15:13in the late 1990s, they decided to move away from intensive farming and go into the organic milk market,
0:15:13 > 0:15:16as Caroline Tweddle explains.
0:15:16 > 0:15:21We are producing a quality product, shown to produce more Omega-3s,
0:15:21 > 0:15:23vitamins A and D, and antioxidants
0:15:23 > 0:15:26because of the way the cows are being looked after
0:15:26 > 0:15:29and they're grazing naturally-produced grass with clover.
0:15:29 > 0:15:32They're not being pushed, they're producing a natural volume of milk.
0:15:32 > 0:15:35It's producing a product that the customer wants,
0:15:35 > 0:15:38as opposed to producing a product at cheapest price.
0:15:42 > 0:15:46In order to have more control over their end product, the family set up their own processing plant,
0:15:46 > 0:15:51not only to bottle their milk but also to make their own cream and butter.
0:15:51 > 0:15:55It's here that I want Pat and her team to have a look round first.
0:16:01 > 0:16:08At the moment, Pat's milk comes from a large consortium of dairies and travels around 120 miles.
0:16:08 > 0:16:13How long is it between, obviously coming from the cow, from milking,
0:16:13 > 0:16:18to in the container, out to the customers.
0:16:18 > 0:16:23The milk that the guys are packing here today was in the cow last night.
0:16:23 > 0:16:24OK?
0:16:24 > 0:16:29What volume of milk do you process in a day?
0:16:29 > 0:16:34Here, we are a small-scale dairy, OK? There are dairies out there
0:16:34 > 0:16:40doing in an hour what we're doing in a week. A typical run in here would be about 20,000 litres.
0:16:40 > 0:16:43That's still an awful lot, isn't it, yeah?
0:16:43 > 0:16:47Now one thing that I've found fascinating about this -
0:16:47 > 0:16:49I've learnt something, the girls have learnt something
0:16:49 > 0:16:53and I think it strikes a chord in Pat's mind that she's buying milk
0:16:53 > 0:16:59and it's from 120 miles away, and it's a consortium. It's that mixture of all these different farms.
0:16:59 > 0:17:05However, you've got somebody right on her doorstep who above all else is willing to cut their prices
0:17:05 > 0:17:09to support the NHS and and we get a better quality product.
0:17:09 > 0:17:11It's brilliant. It's a win-win for everybody.
0:17:17 > 0:17:21If we cut out the middle man, we're going to reduce the cost to a certain extent
0:17:21 > 0:17:26and by reducing the cost in that way, by knocking out the middle man,
0:17:26 > 0:17:31we might be able to improve the quality of what we're actually going to be using in the department.
0:17:31 > 0:17:35And what we're putting on the menus. Yeah, and that can only be good all the way round.
0:17:35 > 0:17:37And keeping these people in business as well.
0:17:37 > 0:17:41Yeah, I mean, why should they be importing milk in
0:17:41 > 0:17:43from other countries
0:17:43 > 0:17:46when we've got farmers here who are going out of business?
0:17:46 > 0:17:48That's absolutely ridiculous.
0:17:50 > 0:17:53It's great to see Pat is starting to see the light,
0:17:53 > 0:17:54but it's not over yet.
0:17:59 > 0:18:00Come on, Pat!
0:18:02 > 0:18:05Got a loose one, pat!
0:18:05 > 0:18:07This way!
0:18:07 > 0:18:10Don't say anything about the helmet.
0:18:19 > 0:18:22Didn't realise you were going to be doing this today, did you?
0:18:24 > 0:18:28And once the cows are all in, it's time for Pat to get her hands dirty.
0:18:29 > 0:18:32This I haven't done since I was a little kid
0:18:32 > 0:18:35when I used to help my granddad, when he was on his farm.
0:18:42 > 0:18:46Yeah this is what happens, this is where milk comes from and people
0:18:46 > 0:18:49should realise that this is where milk comes from,
0:18:49 > 0:18:51it's just not bought in a bottle
0:18:51 > 0:18:54or in a carton in a supermarket, isn't it?
0:18:55 > 0:18:59Well I've been to, you know, high output farms
0:18:59 > 0:19:03and it's nothing like this. There's feed in the trays,
0:19:03 > 0:19:09these are happy cows, but this is testament to how farming should be
0:19:09 > 0:19:11and it always was like this,
0:19:11 > 0:19:14it's just our only interest as a nation
0:19:14 > 0:19:17obsessed with cheaper and cheaper food,
0:19:17 > 0:19:21just goes to prove there isn't such thing as cheap good food,
0:19:21 > 0:19:24there's good food but not cheap food.
0:19:24 > 0:19:28With diet-related ill health estimated to cost us a staggering
0:19:28 > 0:19:32?6 billion every year, I find it amazing that hospitals
0:19:32 > 0:19:35still rely so heavily on processed food,
0:19:35 > 0:19:39especially packet soups which are high in salt and additives
0:19:39 > 0:19:41but low in protein and vitamins.
0:19:41 > 0:19:47My plan is for them to utilise fresh seasonal produce and make their own soups
0:19:47 > 0:19:49which not only will be more nutritious,
0:19:49 > 0:19:51but also taste so much better.
0:19:51 > 0:19:55And as we're here on the farm I'm taking the opportunity to show
0:19:55 > 0:19:59the team how they can use the dairy products to enhance the hospital dishes.
0:19:59 > 0:20:00Now I'm going to do two soups,
0:20:00 > 0:20:03I'm going to do a cauliflower and apple soup
0:20:03 > 0:20:06and a squash and lemon soup, or squash and lime soup.
0:20:06 > 0:20:12Squashes, could use pumpkin or we can just do simply carrot.
0:20:12 > 0:20:15What do you reckon to the dairy anyway?
0:20:15 > 0:20:17Ah, absolutely fantastic. Yeah?
0:20:17 > 0:20:19I love these people that we've met today, they've been
0:20:19 > 0:20:22you know, so hospitable and friendly.
0:20:22 > 0:20:25And it really makes you feel that you want to use them. Yeah.
0:20:25 > 0:20:28Well, it's supporting them, it's supporting you. Yeah, that's right.
0:20:28 > 0:20:30And you've got huge buying power.
0:20:30 > 0:20:33Yeah, yeah. That's what I was trying to say to you guys.
0:20:33 > 0:20:36Cos we're on a farm, Pat and I would get lynched if I used margarine.
0:20:36 > 0:20:38Real, real, real butter.
0:20:38 > 0:20:43We've got real butter from just over there, look. So use a bit of butter,
0:20:43 > 0:20:48right? Put those in there and this is just to sweat this down nicely.
0:20:49 > 0:20:51Hot water, just to cover it,
0:20:51 > 0:20:53for five minutes,
0:20:53 > 0:20:55that's all we're going to cook it for.
0:20:58 > 0:21:02With the butternut squash and lime soup cooking away,
0:21:02 > 0:21:03I move on to my second soup.
0:21:03 > 0:21:05Cauliflower, apple.
0:21:09 > 0:21:12What I'm trying to teach you about this sort of idea
0:21:12 > 0:21:16is that if we buy seasonal produce, you walk around your supermarket,
0:21:16 > 0:21:18you go round your veg monger and,
0:21:18 > 0:21:21and see whatever food's really cheap at the moment.
0:21:22 > 0:21:28This soup is so simple. All I add to the cauliflower and apple is butter,
0:21:28 > 0:21:30a bit of water and some milk.
0:21:30 > 0:21:32Cook for just five minutes,
0:21:32 > 0:21:37blend and the soup is ready for the sternest of tests, Pat.
0:21:40 > 0:21:41Soup one.
0:21:44 > 0:21:46Dive into that.
0:21:46 > 0:21:48I've got the big spoon!
0:21:48 > 0:21:50You've got the big spoon, yes.
0:21:50 > 0:21:52I wonder why they've given me this one.
0:21:53 > 0:21:56Yeah that's nice, ooh, that's gorgeous.
0:21:57 > 0:21:58I would have never thought
0:21:58 > 0:22:00cauliflower soup could taste like that.
0:22:02 > 0:22:04But will it be two out of two?
0:22:04 > 0:22:07The squash soup needs just a squeeze of lime and it's ready.
0:22:08 > 0:22:10This, I think you'll like.
0:22:10 > 0:22:12That's a lovely colour as well, it's gorgeous.
0:22:15 > 0:22:17No I like, I like them both. I like that.
0:22:17 > 0:22:19Let's not have a cat fight girls.
0:22:19 > 0:22:22I like limes you see, so... More to go James.
0:22:22 > 0:22:25You carry on like this, mate, you got no problem.
0:22:25 > 0:22:26Exactly, thank you very much.
0:22:32 > 0:22:36In order to be able to improve the food served at the Scarborough General Hospital,
0:22:36 > 0:22:38I need to simplify the menu
0:22:38 > 0:22:43and change the emphasis away from quantity and back to quality.
0:22:43 > 0:22:46They currently rotate their menus on a three week basis,
0:22:46 > 0:22:52which means that every day for 21 days the patients are offered a new menu to choose off,
0:22:52 > 0:22:55both for their lunch and dinner. This means the kitchen staff
0:22:55 > 0:22:58cook over 100 different dishes.
0:22:58 > 0:23:02But as the average length of stay is only four and a half days,
0:23:02 > 0:23:05I propose cutting the menu down to a one week cycle instead.
0:23:05 > 0:23:08By doing this, we'll be able to buy more in bulk
0:23:08 > 0:23:09and streamline Pat's ordering.
0:23:09 > 0:23:12Any money saved can be then ploughed into buying
0:23:12 > 0:23:14better quality ingredients.
0:23:14 > 0:23:18At first it was a bit of a struggle to persuade Pat.
0:23:18 > 0:23:23Because I think what they will come back and say to me is, he's only
0:23:23 > 0:23:27been here a day and he's chopped the menu.
0:23:27 > 0:23:29I'm not, I'm not on about... I've been in a day,
0:23:29 > 0:23:31I'm trying to make it easier for you.
0:23:31 > 0:23:35I know, but what I don't want them to feel is that he's come in,
0:23:35 > 0:23:38you've agreed Pat, to chop two thirds off the menu.
0:23:42 > 0:23:44But finally with Pat on board,
0:23:44 > 0:23:46I'm hoping I've got a good chance to push this through.
0:23:48 > 0:23:50Give it a go,
0:23:50 > 0:23:51please.
0:23:52 > 0:23:54I've never begged in my life.
0:23:54 > 0:23:58I appreciate what you're saying, and I think we've all got to give it a go.
0:23:58 > 0:24:01We...we've got to have a go, just to see how it goes.
0:24:01 > 0:24:04But what if we aren't happy and none of them are happy upstairs?
0:24:04 > 0:24:07Well then, it's got to be reviewed, hasn't it? If they're not.
0:24:07 > 0:24:10Right - menu.
0:24:10 > 0:24:13What have you got? Can I tell you what our customers want first? Yeah.
0:24:13 > 0:24:15They want comfort food. Yeah.
0:24:15 > 0:24:19They love stews, pies, hotpot, they don't like the mash potato.
0:24:19 > 0:24:22All the veg, we need to concentrate on the cooking of it.
0:24:22 > 0:24:24They love your rice pudding.
0:24:25 > 0:24:28They like your rice pudding, they don't like the custard.
0:24:28 > 0:24:32So, what I'm proposing is we take the custard off,
0:24:32 > 0:24:36totally, and we put cream on.
0:24:36 > 0:24:39You're going to tell me you're not going to have custard upstairs
0:24:39 > 0:24:41in the staff dining room, just going to have cream? No.
0:24:41 > 0:24:44I'm not going to put custard on the menu.
0:24:44 > 0:24:47Well, I think you're a nutter! THEY LAUGH
0:24:47 > 0:24:48I don't like cream, James.
0:24:48 > 0:24:52Where's that custard, where's the custard? I don't like cream, James. Right, wait there, Pat.
0:24:52 > 0:24:55And do I not have crumble and custard a lot?
0:24:55 > 0:24:58Wait there, Pat. Personally, I don't like cream.
0:24:58 > 0:25:00Wait a second.
0:25:02 > 0:25:05That is what it looks like when it goes on the wards.
0:25:05 > 0:25:07Don't say it's been here two hours,
0:25:07 > 0:25:09it's not, that was served off the ward.
0:25:12 > 0:25:16Come on, everybody's got to eat it.
0:25:16 > 0:25:17It's not custard.
0:25:22 > 0:25:26Are they leaving you out? If they've got to, I will. Well, I'll better have some more,
0:25:26 > 0:25:29cos I'm never going to be able to eat it again if you're taking it off.
0:25:29 > 0:25:32What you've got to realise, it goes in those containers,
0:25:32 > 0:25:35then it's super-heated for ten minutes and by the time it gets...
0:25:35 > 0:25:38It's sat there for 15 minutes, by the time it gets on the ward
0:25:38 > 0:25:41it's knackered. Imagine what the veg was like.
0:25:41 > 0:25:42You know what I mean?
0:25:42 > 0:25:46That's the realism of what the patients are eating. Yeah.
0:25:46 > 0:25:51It's great when it leaves here, not up there. So, ideas?
0:25:51 > 0:25:53What works as comfort food, pies.
0:25:53 > 0:25:57Beef and mushroom pie, beef and onion pie.
0:25:57 > 0:25:59The chicken casserole. What's that.
0:25:59 > 0:26:01Mince and dumplings. Shepherd's pie.
0:26:01 > 0:26:03All the sponges go.
0:26:03 > 0:26:07Syrup sponge and custard. Jam. Sticky toffee.
0:26:07 > 0:26:11We don't actually do that ourselves, but it sounds good.
0:26:11 > 0:26:15Pudding, bread and butter pudding. Thank you.
0:26:15 > 0:26:16We are, we'll give it a go.
0:26:16 > 0:26:19Come on! Yes Pat, give me a hug.
0:26:19 > 0:26:21I didn't ask for a kiss as well, but...
0:26:21 > 0:26:24You've got to convince us. I will convince you,
0:26:24 > 0:26:26I want you to fall in love with food again.
0:26:26 > 0:26:29You're all wearing that for a reason.
0:26:29 > 0:26:32And I want you to feel proud about when you...
0:26:32 > 0:26:36and I'm going to help you out my end, we'll sort of your restaurant,
0:26:36 > 0:26:38we'll sort out your bits and pieces,
0:26:38 > 0:26:41but I really do believe there's not a single person upstairs
0:26:41 > 0:26:44in the ward, or working in the hospital that won't be willing
0:26:44 > 0:26:47to try that, and most importantly, pay for it.
0:26:51 > 0:26:56Pat has only a limited budget of ?3.49 per patient, per day.
0:26:56 > 0:26:58In order for my plan to work,
0:26:58 > 0:27:01we will need to find a way of generating income
0:27:01 > 0:27:05which in turn we can plough back into the kitchen.
0:27:06 > 0:27:09I've identified the hospital restaurant as the one area
0:27:09 > 0:27:11that Pat has to make money.
0:27:11 > 0:27:13A lot of visitors don't know it even exists,
0:27:13 > 0:27:17and many of the staff go across the road to buy their sandwiches.
0:27:17 > 0:27:19In terms of staff. Yeah?
0:27:19 > 0:27:21If we have somebody up here either,
0:27:21 > 0:27:24just somebody making sandwiches or something,
0:27:24 > 0:27:25do you know what I mean?
0:27:25 > 0:27:29I mean, sandwiches would be popular in the morning, as well.
0:27:29 > 0:27:31I think they'd be hugely popular at lunchtime.
0:27:31 > 0:27:34So, yeah, I think they will be popular at lunchtime as well.
0:27:34 > 0:27:38What I want to think that this is the perfect counter, innit, really,
0:27:38 > 0:27:44here to make baguettes. I know you're on about baguettes but these, I mean these are not cheap anyway.
0:27:44 > 0:27:45These are expensive.
0:27:45 > 0:27:48And I always think freshly baked baguettes,
0:27:48 > 0:27:52you've got a baguette thing, you've ovens downstairs.
0:27:52 > 0:27:54If we get those frozen baguettes, the big ones.
0:27:54 > 0:27:57Each one, each baguette does three portions,
0:27:57 > 0:28:01so cost-wise they're the same. Then we do three or four fillings.
0:28:02 > 0:28:04And they're homemade, yeah.
0:28:04 > 0:28:06Yeah, and they're all homemade, but what I want to do
0:28:06 > 0:28:09is speak to the nurses and find out what they want.
0:28:09 > 0:28:10Right, OK. So I think...
0:28:10 > 0:28:14Cos I know they're going over to a sandwich shop over the road,
0:28:14 > 0:28:15at least 150 people.
0:28:15 > 0:28:19If we can bring them here, what's that? Four quid a baguette?
0:28:19 > 0:28:21600 quid at lunchtime.
0:28:21 > 0:28:24You're in Scarborough James! Three quid a baguette.
0:28:24 > 0:28:25Not in London or Leeds.
0:28:25 > 0:28:27Well, it's got to be three quid a sandwich.
0:28:27 > 0:28:31You buy... How much are these? Well, ?1.80...
0:28:31 > 0:28:35It's a freshly-made baguette.
0:28:35 > 0:28:38Yeah, we'd have to look at the price. Yeah.
0:28:38 > 0:28:41And I mean, we'd have to trial them, wouldn't we?
0:28:41 > 0:28:43At lunchtime we need more showy.
0:28:43 > 0:28:46I think this could be quite, quite smart.
0:28:50 > 0:28:52But regardless of how good it looks,
0:28:52 > 0:28:54we still need to get customers through the door.
0:28:57 > 0:29:00Right girls, I've been told that you are the ones that go
0:29:00 > 0:29:02and do a baguette order, each day.
0:29:02 > 0:29:04Every morning, yes. Is that right?
0:29:04 > 0:29:07Yes. And that's from the baguette shop which is over the road?
0:29:07 > 0:29:10It is, yeah. Why is it that people don't eat in the dining room?
0:29:10 > 0:29:15Cos we just get, we get 30 minutes for lunch. Yeah.
0:29:15 > 0:29:18And by the time you get over there and wait for the food. Yeah.
0:29:18 > 0:29:22And bring it back and eat it and make a drink,
0:29:22 > 0:29:24then you hardly have any time to sit down.
0:29:24 > 0:29:27But if you could pre-order it, would that help, or not?
0:29:27 > 0:29:30Yeah. Yes.
0:29:30 > 0:29:32Cos when we go to the baguette shop,
0:29:32 > 0:29:34we phone them through first.
0:29:34 > 0:29:38If we were to do baguettes as good as they do over the road,
0:29:38 > 0:29:40would that be good?
0:29:40 > 0:29:44Yes. And if they're brought round to the ward to us.
0:29:44 > 0:29:46If they brought them round to the ward to you?
0:29:46 > 0:29:48You're asking too much now.
0:29:48 > 0:29:52Can I ask you what's the average price you pay for a baguette?
0:29:52 > 0:29:55?2.10. ?2.10. So you know it exactly.
0:29:55 > 0:29:57That's for a ham salad with mayo.
0:29:57 > 0:30:01It seems you know this off by heart, do you eat the same thing every day? Yes.
0:30:01 > 0:30:05So the story of this seems to me, the story of every single ward,
0:30:05 > 0:30:09you guys are busy all the time, you haven't got time.
0:30:09 > 0:30:12If there was some way of actually bringing it around here,
0:30:12 > 0:30:15it would solve a massive problem for you? Definitely.
0:30:15 > 0:30:18Thank you. I'll leave you to carry on with your work.
0:30:18 > 0:30:21That's all the information I need, thanks a lot. Thank you.
0:30:21 > 0:30:24Now it really does make perfect sense
0:30:24 > 0:30:27when you think that half the people eating here work here.
0:30:27 > 0:30:29But there are issues you've got to overcome.
0:30:29 > 0:30:33Time - the nurses are extremely busy, they can't get out very often,
0:30:33 > 0:30:35cos I think we're missing something here.
0:30:35 > 0:30:39These guys are ordering sandwiches every day, seven days a week.
0:30:39 > 0:30:42They're on two shifts, there's 24 nurses per ward
0:30:42 > 0:30:44and you calculate that by how many wards they've got here,
0:30:44 > 0:30:47it's a huge amount of revenue the hospital is losing.
0:30:47 > 0:30:50But if we can keep them all inside, they're happy,
0:30:50 > 0:30:52and Pat'll be happy downstairs.
0:30:55 > 0:30:58Hospitals are under constant pressure to cut their budgets
0:30:58 > 0:31:00and whenever there's money to spend,
0:31:00 > 0:31:03it goes on frontline clinical services.
0:31:03 > 0:31:06Catering is way down on the list, but for my campaign
0:31:06 > 0:31:11to be able to get off the ground, I need some investment from the Hospital Trust.
0:31:11 > 0:31:13I've waited three weeks for this meeting
0:31:13 > 0:31:17and I'm just about to meet the big boss of the Trust behind me,
0:31:17 > 0:31:20and he's in charge of all the purse strings in the whole hospital,
0:31:20 > 0:31:25so he dictates where all the money is spent, and to be honest,
0:31:25 > 0:31:29over the last 20 years, not a lot has been spent in that kitchen.
0:31:29 > 0:31:32And I'm, hopefully, going to be able to convince him
0:31:32 > 0:31:36that spending a little bit will be able to generate a little bit
0:31:36 > 0:31:38in terms of, fundamentally, that restaurant.
0:31:38 > 0:31:40I see that as a good shop window.
0:31:40 > 0:31:43So if I can justify a bit of money spent on the blackboards,
0:31:43 > 0:31:45making the salad bar a little bit better,
0:31:45 > 0:31:49hopefully he'll be a little bit receptive to that.
0:31:49 > 0:31:50So, fingers crossed.
0:31:53 > 0:31:54Hello, Mike.
0:31:54 > 0:31:56Good to see you. Good to see you.
0:31:58 > 0:32:03Now, Mike, you're the big boss here, would that be right?
0:32:03 > 0:32:05Allegedly, yeah. Allegedly.
0:32:05 > 0:32:08You haven't been here very long. No, about eight weeks.
0:32:08 > 0:32:12Now, in terms of food, I've been round several hospitals.
0:32:12 > 0:32:15Some are very positive when it comes to food,
0:32:15 > 0:32:20some, dare I say, are last on the list when it comes to food.
0:32:20 > 0:32:24I get the feeling that the front services get the lion's share,
0:32:24 > 0:32:27the back services don't get any, to be honest.
0:32:27 > 0:32:30And I think that's often the case
0:32:30 > 0:32:32and one of the great things about you being here
0:32:32 > 0:32:35is making us focus on food.
0:32:35 > 0:32:38Cos it's very tempting as a chief executive of an organisation
0:32:38 > 0:32:41just to simply think about clinical services
0:32:41 > 0:32:45There's always something else you can spend your money on.
0:32:45 > 0:32:48I've not got a massive list here, and I'm not going to... OK.
0:32:48 > 0:32:49Pat wants a new kitchen.
0:32:49 > 0:32:52You can say yes, or no. That'll be a no! OK...
0:32:52 > 0:32:56She was promised one 19 years ago and she's still here -
0:32:56 > 0:32:59I think she'll be here for another 19 years before it arrives.
0:32:59 > 0:33:02But I know that that's not going to happen.
0:33:02 > 0:33:03Now, in terms of equipment.
0:33:03 > 0:33:06Yeah. You've got a steamer in the kitchen at the moment...
0:33:06 > 0:33:09Yeah. ..that hasn't been fixed for 18 years.
0:33:09 > 0:33:12Right.
0:33:12 > 0:33:14I'm going to get them to clean it and give it a dust.
0:33:14 > 0:33:18Can we make that a priority for our maintenance people to try and...
0:33:18 > 0:33:20I think I've got the authority
0:33:20 > 0:33:23to actually direct the service people towards the steamer.
0:33:23 > 0:33:25Fabulous. Can we get a service team on it?
0:33:25 > 0:33:27We can. I'll be on it later on today.
0:33:27 > 0:33:30What I propose to do is have a look at the restaurant.
0:33:30 > 0:33:34I see that as a revenue stream that comes back into the catering budget.
0:33:34 > 0:33:35Absolutely, yeah.
0:33:35 > 0:33:38To help you, not go into your kitties, to help us fund
0:33:38 > 0:33:42in terms of equipment and everything else, it benefits everybody.
0:33:42 > 0:33:44So, first of all, do I have any money,
0:33:44 > 0:33:48or am I fighting a losing battle in terms of blackboards,
0:33:48 > 0:33:50signage to draw people into the restaurant?
0:33:50 > 0:33:53Because at the moment, you walk round the hospital
0:33:53 > 0:33:56and there's nothing to say you've got a restaurant. OK. OK.
0:33:56 > 0:33:59But in terms of that, I see the only way we're going to do that
0:33:59 > 0:34:03is to make it a bit more of an appealing place for people to go.
0:34:03 > 0:34:05I don't think... Part of the problem is,
0:34:05 > 0:34:07the financial problems in the organisation,
0:34:07 > 0:34:10there's been a stasis about decisions about things like that
0:34:10 > 0:34:13and I want to change that atmosphere, give people some freedom.
0:34:13 > 0:34:16I want to treat it like a business, and if I can justify
0:34:16 > 0:34:18spending that money and bring you it in income,
0:34:18 > 0:34:20through feeding people... I'll be happy.
0:34:20 > 0:34:22Thank you very much. You're welcome. Deal done.
0:34:24 > 0:34:29Mike has given us ?500 to help us get things started.
0:34:29 > 0:34:31Having seen the state of the kitchen,
0:34:31 > 0:34:34it's a drop in the ocean, really, but at least it's going to be
0:34:34 > 0:34:38a start in terms of blackboards, and really get the ball rolling
0:34:38 > 0:34:42in terms of decorating upstairs and doing something with it, at least.
0:34:42 > 0:34:45But I get the feeling we're going to need a lot more money and support.
0:34:45 > 0:34:48But we've got to start somewhere.
0:34:53 > 0:34:57My plan for revamping the hospital food is taking shape.
0:34:57 > 0:35:01I've shown Pat the benefits of buying locally-sourced produce.
0:35:01 > 0:35:05Why should they be importing milk in from other countries,
0:35:05 > 0:35:08when we've got farmers here who are going out of business?
0:35:08 > 0:35:10That's absolutely ridiculous.
0:35:10 > 0:35:14Demonstrated to her how easy it is to cook great soups from scratch.
0:35:14 > 0:35:17I would have never though cauliflower soup tasted like that.
0:35:17 > 0:35:20Helped the team to simplify the menu choices.
0:35:20 > 0:35:24Comfort food, pies. Beef and mushroom pie, beef and onion pie.
0:35:24 > 0:35:25Chicken casserole.
0:35:27 > 0:35:29Thank you. We'll give it a go.
0:35:29 > 0:35:31And most importantly,
0:35:31 > 0:35:34started to get Pat thinking about using her restaurant
0:35:34 > 0:35:38to generate income, so we can afford to buy better ingredients.
0:35:38 > 0:35:43This is the perfect counter, isn't it, really, here, to make baguettes?
0:35:50 > 0:35:54One of my key aims has been to win over the catering team -
0:35:54 > 0:35:56a loyal and dedicated bunch -
0:35:56 > 0:35:59but over the years, many of them have got stuck in a rut.
0:35:59 > 0:36:01Darren has been at Scarborough for five years
0:36:01 > 0:36:05and has become disillusioned with the daily grind.
0:36:05 > 0:36:08Everyone gets stuck in between a rock and a hard place
0:36:08 > 0:36:13and I suppose the mind gets bored, really, and I think a lot of people
0:36:13 > 0:36:17just see this job now as a dead-end job, just a day-to-day job,
0:36:17 > 0:36:20they just come to earn the money and go home.
0:36:20 > 0:36:23What they don't realise is we're here to make a difference
0:36:23 > 0:36:24to those patients, that's how I see it.
0:36:32 > 0:36:35I think Darren really has what it takes
0:36:35 > 0:36:37to cut it in commercial kitchens.
0:36:37 > 0:36:40It's a talent that'll go a long way in helping the team
0:36:40 > 0:36:43look at their new hospital restaurant as a business.
0:36:49 > 0:36:53To egg them on, I've invited him, along with Pat and Sharon,
0:36:53 > 0:36:55to visit my restaurant in Leeds.
0:36:57 > 0:36:58Slightly different, obviously,
0:36:58 > 0:37:01to what the guys in the hospital will be up to.
0:37:01 > 0:37:04But the same ethos applies, it's all about, you know,
0:37:04 > 0:37:07applying heat to great ingredients,
0:37:07 > 0:37:11there's no rocket science behind it. It's just it's a numbers game there.
0:37:19 > 0:37:22Ah, Pat, look at you, dressed up. Hiya, nice to see you.
0:37:22 > 0:37:24Dressed up to the nines. Nice to meet you again.
0:37:24 > 0:37:26So, you're in my world now. Yeah, I know.
0:37:26 > 0:37:31Look at that. Just to let you know that I do move out of the white uniform.
0:37:31 > 0:37:34Enjoy. Thank you very much, thank you.
0:37:36 > 0:37:39I'm hoping they can learn from how I make the most
0:37:39 > 0:37:41of the local Yorkshire produce.
0:37:41 > 0:37:44I think it's important wherever you are, if you're a keen cook
0:37:44 > 0:37:46or a chef like these guys in the kitchen,
0:37:46 > 0:37:48to be passionate about ingredients.
0:37:48 > 0:37:50It's getting them convinced
0:37:50 > 0:37:54that cooking good food is what its all about.
0:37:54 > 0:37:56Everything is, is local, isn't it?
0:37:56 > 0:37:59It's round... Well, it's all Yorkshire anyway
0:37:59 > 0:38:02and if not Yorkshire, it's definitely British, isn't it?
0:38:02 > 0:38:04There's nothing imported on it at all.
0:38:04 > 0:38:09Although we're talking about two very different price ranges,
0:38:09 > 0:38:12there are still some tips they can pick up to use back at the hospital.
0:38:12 > 0:38:14Like how to entice customers with simple tricks,
0:38:14 > 0:38:17such as wording and lay-out of a menu.
0:38:17 > 0:38:20The way it's laid out and everything, it's so easy to read.
0:38:20 > 0:38:23A lot of the things are quite straightforward.
0:38:23 > 0:38:27Things what they've put them with is makes them that bit special.
0:38:34 > 0:38:38I bet you Pat's having the risotto. Bet you.
0:38:38 > 0:38:41And I reckon Sharon has probably gone for that.
0:38:41 > 0:38:43Right, you ready? Let's go.
0:38:45 > 0:38:47That's lovely, thank you very much.
0:38:47 > 0:38:51If she sends it back, then I'll be sending every bit of soup back
0:38:51 > 0:38:53when I see it come out of a packet.
0:38:55 > 0:38:57Looks nice, Darren.
0:38:59 > 0:39:03She won't send it back. She'd better not send it back.
0:39:05 > 0:39:08Oh, I can't describe the taste.
0:39:08 > 0:39:11It's just absolutely wonderful.
0:39:11 > 0:39:13Oh, that's a relief.
0:39:13 > 0:39:17Look what they've done to the egg, they've taken it out the shell,
0:39:17 > 0:39:20crumbed it, then fried it and it's still soft in the middle.
0:39:20 > 0:39:24I'll not be doing these eggs at the hospital! Not like that.
0:39:24 > 0:39:27That's going to be Darren's speciality.
0:39:27 > 0:39:31Why do we do a fillet of fish? Why don't we cut it up
0:39:31 > 0:39:32and do it like that? Yeah.
0:39:32 > 0:39:34Three or four portions of that on your plate?
0:39:34 > 0:39:36Like goujons. Yeah.
0:39:36 > 0:39:39It's great to see them so motivated
0:39:39 > 0:39:42and brimming with ideas for the hospital menus.
0:39:42 > 0:39:45I think generally we need to do a little bit more with the flavours.
0:39:45 > 0:39:47We've been doing the same things for so long.
0:39:47 > 0:39:51James is coming out, giving us another perspective on it, isn't he?
0:39:53 > 0:39:56But if they thought they were just coming for dinner,
0:39:56 > 0:39:58they're in for a shock.
0:39:58 > 0:40:02Darren was considering leaving catering before I started this project,
0:40:02 > 0:40:04so I'm hoping to rekindle his passion.
0:40:04 > 0:40:07You're over there, learn how to make risotto, off you go.
0:40:07 > 0:40:10Stand and watch for the moment, just watch everything,
0:40:10 > 0:40:12see how it all works.
0:40:12 > 0:40:14OK, next main courses, boys,
0:40:14 > 0:40:16two rump of lamb, one monkfish, one turbot.
0:40:16 > 0:40:18Rump of lamb medium.
0:40:22 > 0:40:23Right. Right, yeah.
0:40:29 > 0:40:32Away, please. Main courses.
0:40:32 > 0:40:34INAUDIBLE
0:40:38 > 0:40:42Eh, Darren. Good lad!
0:40:42 > 0:40:46Everybody should try food like this at least once in their life.
0:40:46 > 0:40:49It speaks for itself, really does.
0:40:49 > 0:40:51Ten seconds on the risotto.
0:40:53 > 0:40:55Yeah?
0:40:55 > 0:40:56Service, please.
0:40:58 > 0:41:00Risotto.
0:41:06 > 0:41:08Nice that, guys.
0:41:08 > 0:41:10Risotto on, please.
0:41:10 > 0:41:12All I can say is, these guys are doing a brilliant job,
0:41:12 > 0:41:14absolutely brilliant.
0:41:14 > 0:41:17For a lad like that, he's just a great kid, you know,
0:41:17 > 0:41:20he's 25 years old, he just wants to cook, you know?
0:41:20 > 0:41:23How soul-destroying it must be to go in every day,
0:41:23 > 0:41:27which packet will I choose? What should I choose now?
0:41:27 > 0:41:30It's just... The guy wants to cook, so let him cook.
0:41:30 > 0:41:34Did you enjoy that? Yeah, brilliant. Absolutely brilliant.
0:41:34 > 0:41:35Right, get out of here quick
0:41:35 > 0:41:38before you make me a permanent fixture.
0:41:38 > 0:41:41Thanks very much, mate. See you later, guys. Thank you very much.
0:41:41 > 0:41:42Cheers, mate, thank you.
0:41:44 > 0:41:45Smiling.
0:41:48 > 0:41:51I think tonight's been a bit of a success bringing them here
0:41:51 > 0:41:53and getting a couple of guys in the kitchen
0:41:53 > 0:41:55has really helped inspire them.
0:41:55 > 0:41:59Thing about it is, their hard work starts tomorrow,
0:41:59 > 0:42:01when we've got to do this for 1,000 people a day...
0:42:01 > 0:42:03Off we go. Go.
0:42:03 > 0:42:05Since the first dish came out,
0:42:05 > 0:42:07we haven't stopped talking about food
0:42:07 > 0:42:11and it's motivational for these staff to talk to me
0:42:11 > 0:42:14the way that they've been so enthused about what they've seen tonight.
0:42:14 > 0:42:18And if we can put some of that into our patient menus
0:42:18 > 0:42:21then Scarborough Hospital patient food
0:42:21 > 0:42:24is going to be on the map for life.
0:42:27 > 0:42:31Next time: as we try to come up with a workable menu,
0:42:31 > 0:42:34obstacles are thrown in our way.
0:42:34 > 0:42:37It's a defrosting cabinet and instead of defrosting my fish,
0:42:37 > 0:42:40it actually cooked it.
0:42:41 > 0:42:44There's bad news from the Hospital Trust.
0:42:44 > 0:42:48It's kind of made my job a whole lot harder, hasn't it, really?
0:42:48 > 0:42:53But Pat refuses to crack under pressure.
0:42:53 > 0:42:56We'll get there and we'll implement those menus
0:42:56 > 0:42:58if it's the last thing that we do.
0:43:07 > 0:43:10Subtitles by Red Bee Media Ltd