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Every year, the NHS spends around ?500 million on hospital food. | 0:00:04 | 0:00:09 | |
But it's reckoned that almost half the patients refuse to eat it. | 0:00:09 | 0:00:13 | |
Because they find it inedible. What's wrong with the mash? | 0:00:13 | 0:00:16 | |
You could hang wallpaper up with it. | 0:00:16 | 0:00:19 | |
I believe that everybody deserves to eat good food. | 0:00:19 | 0:00:22 | |
To me, there's nowhere where food is more important than in a hospital. | 0:00:22 | 0:00:26 | |
It's estimated the previous government spent more than | 0:00:26 | 0:00:29 | |
?50 million on failed initiatives to change the food on our wards. | 0:00:29 | 0:00:34 | |
Scarborough General Hospital is up for change. | 0:00:34 | 0:00:37 | |
For the next three months, I'm working alongside the kitchen staff to try and make a difference. | 0:00:37 | 0:00:42 | |
Pat, I'm trying to help you. I know. | 0:00:42 | 0:00:45 | |
Everything's out of a tin, a packet. | 0:00:45 | 0:00:48 | |
Everything. All the veg are frozen. | 0:00:48 | 0:00:50 | |
There's also a personal reason I want to take this on. | 0:00:50 | 0:00:54 | |
I watched my grandmother pass away in hospital. | 0:00:54 | 0:00:57 | |
She was a huge influence on me in terms of food | 0:00:57 | 0:01:01 | |
and teaching me about food. | 0:01:01 | 0:01:03 | |
To watch her suffer and to watch her eat the stuff | 0:01:03 | 0:01:07 | |
served in the hospital was not fantastic. | 0:01:07 | 0:01:11 | |
The only way to change it is to get off your backside | 0:01:11 | 0:01:13 | |
and do something about it. | 0:01:13 | 0:01:16 | |
I spent 19 years of my life living in Yorkshire. | 0:01:22 | 0:01:24 | |
Three of which were in Scarborough at the local catering college. | 0:01:24 | 0:01:28 | |
I even had a flat above an arcade over there. | 0:01:28 | 0:01:30 | |
I never went to the hospital while I was here, thank goodness. | 0:01:30 | 0:01:33 | |
But I'm here for the next three months to help transform | 0:01:33 | 0:01:36 | |
the food in the NHS. | 0:01:36 | 0:01:38 | |
A tough job? I think so. | 0:01:38 | 0:01:40 | |
I've been given exclusive access to behind the scenes | 0:01:45 | 0:01:48 | |
at Scarborough General Hospital | 0:01:48 | 0:01:50 | |
and have already seen for myself what the patients think of the food. | 0:01:50 | 0:01:54 | |
As a package, it is pretty poor. | 0:01:54 | 0:01:56 | |
Cabbage and carrots cooked to within an inch of their life. The potatoes - don't like it at all. | 0:01:56 | 0:02:02 | |
What's wrong with the mash? | 0:02:02 | 0:02:03 | |
When you swallow it, it seems to go down in a big lump. | 0:02:03 | 0:02:07 | |
But the patients at Scarborough aren't alone. | 0:02:08 | 0:02:10 | |
A survey of 1,000 hospital patients in 2010 found that a third | 0:02:10 | 0:02:15 | |
thought the food was unacceptable. | 0:02:15 | 0:02:17 | |
Based on what I've seen so far here, | 0:02:17 | 0:02:21 | |
I'm beginning to think the way to successfully bring about change that will stick | 0:02:21 | 0:02:25 | |
is by addressing some bad habits, inefficiencies, | 0:02:25 | 0:02:28 | |
and the way that the Trust funds the kitchen. | 0:02:28 | 0:02:30 | |
I've found the menu system is far too complicated. | 0:02:30 | 0:02:35 | |
There's too much wastage. About 40 per cent of the food gets binned. | 0:02:35 | 0:02:39 | |
Once you've done this, what happens to this lot? | 0:02:39 | 0:02:42 | |
Whatever's left gets disposed of. | 0:02:42 | 0:02:45 | |
There's not enough fresh produce featured on the menus. | 0:02:45 | 0:02:48 | |
Everything's out of a tin, a packet. Everything. All the veg are frozen. | 0:02:48 | 0:02:53 | |
But money is tight, with a daily budget of just ?3.49 per patient. | 0:02:53 | 0:02:59 | |
So I'm planning to supplement this | 0:02:59 | 0:03:02 | |
with the profits from a revamped restaurant on site. | 0:03:02 | 0:03:06 | |
I believe this is probably the only place that we've got to generate good income. | 0:03:06 | 0:03:11 | |
Yeah. Yeah. | 0:03:11 | 0:03:12 | |
Taking all these factors into account, I've come up with | 0:03:12 | 0:03:15 | |
a five-point action plan. | 0:03:15 | 0:03:18 | |
Simplify and improve the menu, reduce the wastage on the wards, | 0:03:18 | 0:03:22 | |
win the hearts and minds of those on the front line, | 0:03:22 | 0:03:25 | |
cook with fresh ingredients using local suppliers, | 0:03:25 | 0:03:29 | |
and to pay for all of this, generate an income from the restaurant | 0:03:29 | 0:03:33 | |
to plough back into the kitchen. | 0:03:33 | 0:03:35 | |
For my plan to have any chance of success, | 0:03:38 | 0:03:41 | |
I need to get the whole team on board. | 0:03:41 | 0:03:43 | |
They do a tremendous job, cooking over 1,000 meals each day | 0:03:43 | 0:03:47 | |
while sticking within their limited budget of just over ?1 per dish. | 0:03:47 | 0:03:51 | |
These people are, you know, not just Joe Bloggs off the street, | 0:03:55 | 0:03:59 | |
they're highly trained professional chefs doing it | 0:03:59 | 0:04:01 | |
in their retirement, or doing it at the end of their career. | 0:04:01 | 0:04:04 | |
They still want to create stuff out of fresh veg. | 0:04:04 | 0:04:07 | |
At the helm is catering manager Pat Bell. | 0:04:07 | 0:04:10 | |
She's been here for over 20 years and is supported by a loyal | 0:04:10 | 0:04:14 | |
and dedicated team including, head chef Sharon Ellis, | 0:04:14 | 0:04:19 | |
who's been cooking at the hospital for a staggering 27 years. | 0:04:19 | 0:04:23 | |
Alan Rosbottom, also known as Big Al, | 0:04:23 | 0:04:26 | |
who has been here almost as long - with 21 years under his belt. | 0:04:26 | 0:04:30 | |
And Darren Glover, known as Big Bird to his colleagues, | 0:04:30 | 0:04:35 | |
who's practically a newbie - he's been here for five years. | 0:04:35 | 0:04:38 | |
And the man whose backing I need to make all this happen | 0:04:38 | 0:04:42 | |
is the hospital's chef executive, Mike Proctor. | 0:04:42 | 0:04:46 | |
Today, I want to focus on the key to good health and good food - finding great ingredients. | 0:04:51 | 0:04:57 | |
The better the food, the happier the patients and, potentially, | 0:04:57 | 0:05:00 | |
the bigger the profit for the hospital restaurant. | 0:05:00 | 0:05:03 | |
I want the staff to start to view their public restaurant more as a business. | 0:05:03 | 0:05:08 | |
At the moment, only 25% of the staff use it and many visitors don't even know it exists. | 0:05:08 | 0:05:15 | |
There are no signs advertising anywhere to go, so we presumed there wasn't anywhere. | 0:05:15 | 0:05:21 | |
If I knew what was on the menu, erm... | 0:05:21 | 0:05:24 | |
cost, and where it was. | 0:05:24 | 0:05:28 | |
We need to use this restaurant more. My ambitious plans to use better-quality ingredients | 0:05:28 | 0:05:33 | |
hinge on us being able to generate additional income from it. | 0:05:33 | 0:05:37 | |
It's early in the kitchen. The guys start at six. | 0:05:38 | 0:05:41 | |
This is the busiest time, so I'm going to give them a hand. | 0:05:41 | 0:05:46 | |
'To find out more about the food the restaurant serves, | 0:05:46 | 0:05:48 | |
'I'm helping head chef Sharon prepare tomorrow's special.' | 0:05:48 | 0:05:52 | |
So tell me what these are for? These are beefburgers or cheeseburgers | 0:05:52 | 0:05:56 | |
depending on what we decide to do with them. These are for tomorrow lunch for staff. Staff? Yeah. | 0:05:56 | 0:06:01 | |
And these prove popular? Yeah, very popular. | 0:06:01 | 0:06:05 | |
We put fried onions on them and cheese. They go crazy on them. Right. | 0:06:05 | 0:06:10 | |
Is this on every day or not? No, it comes on a cycle. It's every three weeks it comes round. | 0:06:10 | 0:06:16 | |
'I can't believe that a popular, and therefore potentially profitable, dish | 0:06:16 | 0:06:20 | |
'is only on the menu once every three weeks.' | 0:06:20 | 0:06:24 | |
And how many people would you serve for lunch, say? | 0:06:24 | 0:06:27 | |
Oh, er, probably a hundred, maybe more. I don't really know, to be honest. | 0:06:27 | 0:06:32 | |
We do a lot of takeaways, you know, there's a lot of uptake for that now. | 0:06:32 | 0:06:38 | |
Takeaways? Yeah, to take them back, cos a lot of them only get half an hour's lunch break. | 0:06:38 | 0:06:43 | |
Right. I think they kind of take it back to their office or wherever | 0:06:43 | 0:06:47 | |
and maybe eat as they go. | 0:06:47 | 0:06:49 | |
'With over 2,200 staff working here, we have a potential goldmine | 0:06:49 | 0:06:53 | |
'and should definitely tap into the takeaway market, | 0:06:53 | 0:06:57 | |
'which could mean anything from burgers to baguettes.' | 0:06:57 | 0:06:59 | |
I'd like Pat to look into buying more of her produce closer to home. | 0:07:03 | 0:07:07 | |
Apart from the nutritional benefits to the patients, from using fresher ingredients, | 0:07:07 | 0:07:12 | |
there is a chance she could also save money. | 0:07:12 | 0:07:15 | |
According to a 2010 report from the Soil Association, | 0:07:15 | 0:07:20 | |
the NHS is wasting millions of pounds on food by failing to source fresh produce from local suppliers. | 0:07:20 | 0:07:25 | |
Mike Bond is one of their campaigners. | 0:07:25 | 0:07:28 | |
As an organisation, we're interested in food | 0:07:28 | 0:07:30 | |
and its impact on the planet and ourselves. | 0:07:30 | 0:07:33 | |
You kind of act as a middleman between the farmer and the caterer, I suppose. | 0:07:33 | 0:07:38 | |
Yeah, absolutely. It's based on some real fundamentals - | 0:07:38 | 0:07:41 | |
a move to kind of fresh food, removing problem additives, | 0:07:41 | 0:07:46 | |
some legal minimal animal welfare standards, | 0:07:46 | 0:07:49 | |
introducing organic, introducing and encouraging more local food, | 0:07:49 | 0:07:52 | |
more sustainable fish, that type of thing. | 0:07:52 | 0:07:54 | |
Why hasn't this happened in the past? Because, you know, | 0:07:54 | 0:07:58 | |
hospitals, dare I say, have been kind of left out really on a limb | 0:07:58 | 0:08:02 | |
when it comes to, you know, looking at food like that. | 0:08:02 | 0:08:05 | |
Food is an important part of life. | 0:08:05 | 0:08:08 | |
Food is fundamental. Food is fundamental to our health. | 0:08:08 | 0:08:11 | |
It's what we put in ourselves to nourish ourselves. | 0:08:11 | 0:08:14 | |
If you look at the government at the moment, | 0:08:14 | 0:08:17 | |
they spend ?6 billion a year on fighting dietary-related ill-health. | 0:08:17 | 0:08:20 | |
If you just think about that term, "dietary-related" - | 0:08:20 | 0:08:24 | |
what we eat is making us ill, and at an increasing level. | 0:08:24 | 0:08:27 | |
And they're spending ?6 billion? | 0:08:27 | 0:08:29 | |
?6 billion on fighting that, on trying to combat that, | 0:08:29 | 0:08:32 | |
so, surely addressing the food in the very places that we come | 0:08:32 | 0:08:36 | |
to make us well is, you know, | 0:08:36 | 0:08:38 | |
is a really fundamental task. | 0:08:38 | 0:08:39 | |
Part of the Soil Association's role is to inspect businesses to see if they meet their high standards. | 0:08:41 | 0:08:47 | |
What is the main thing here that sticks out for you? | 0:08:47 | 0:08:52 | |
Generally, kind of problem areas would be things where either artificial sweeteners appear... | 0:08:52 | 0:08:57 | |
Right. Things like aspartame or monosodium glutamate flavour enhancer E621. | 0:08:57 | 0:09:03 | |
So generally we find those things in stocks and bouillons, that type of thing, | 0:09:03 | 0:09:08 | |
big tubs on the shelf. I see your eye line going. Yeah. | 0:09:08 | 0:09:11 | |
Am I right in thinking that the first thing on the list is the most amount? Yes. | 0:09:11 | 0:09:16 | |
The first thing on the list in this stock is salt. Yeah. | 0:09:16 | 0:09:20 | |
The second thing is monosodium glutamate. Yeah. | 0:09:20 | 0:09:22 | |
I've never really looked at these labels that much. | 0:09:22 | 0:09:26 | |
Yeah. Now, dare I ask about this? | 0:09:26 | 0:09:30 | |
Actually I wouldn't be surprised if this met, you know, the kind of additives... Yeah. | 0:09:30 | 0:09:35 | |
..but really again this is about the principle of what it is | 0:09:35 | 0:09:39 | |
and we're trying to encourage dishes to be freshly prepared, cooked from scratch. | 0:09:39 | 0:09:43 | |
Do you want him to show him the rest of the kitchen? Yeah, come on. | 0:09:43 | 0:09:45 | |
To help encourage Pat to use more local produce, | 0:09:49 | 0:09:52 | |
I want her to try to become the third UK hospital | 0:09:52 | 0:09:55 | |
to currently hold the Soil Association's Bronze Catering Mark Award. | 0:09:55 | 0:09:58 | |
The criteria include - | 0:09:58 | 0:10:01 | |
meals contain no undesirable food additives or hydrogenated fats, | 0:10:01 | 0:10:07 | |
75% of dishes are freshly prepared, | 0:10:07 | 0:10:11 | |
all eggs are from cage-free hens, | 0:10:11 | 0:10:14 | |
menus are seasonal, | 0:10:14 | 0:10:16 | |
no genetically-modified ingredients are used. | 0:10:16 | 0:10:19 | |
This is my freezer. We've just had a big delivery today. | 0:10:19 | 0:10:25 | |
You can say that again. Where does that fish come from? | 0:10:25 | 0:10:30 | |
Erm... Don't say the sea. | 0:10:30 | 0:10:31 | |
I believe the trip goes, that they buy in Grimsby... Right. | 0:10:31 | 0:10:36 | |
They take it back to their warehouse in Wincanton... Somerset. | 0:10:36 | 0:10:41 | |
And then deliver it back to me. | 0:10:41 | 0:10:43 | |
Brilliant. It must be a good 12-hour round trip. It's pretty shocking, to be honest. | 0:10:43 | 0:10:50 | |
And on this side, all the veg that we actually serve | 0:10:50 | 0:10:55 | |
as a vegetable on the menu is frozen. | 0:10:55 | 0:10:59 | |
The notion of freshly prepared and seasonality is a really important one | 0:10:59 | 0:11:03 | |
because what's seasonal is what's available to you locally. | 0:11:03 | 0:11:07 | |
That means that you can support the local economy, | 0:11:07 | 0:11:10 | |
but it also means that, in theory, it's available, it's plentiful, | 0:11:10 | 0:11:14 | |
and should be cost effective for you to purchase as well. | 0:11:14 | 0:11:17 | |
There are fundamental changes which need to be made. A move away from the packet products. | 0:11:21 | 0:11:26 | |
It could be a really exciting project for Pat and her team | 0:11:26 | 0:11:30 | |
to engage with local suppliers and local farmers, | 0:11:30 | 0:11:32 | |
which hopefully then passes on to the customer at the end of the day, | 0:11:32 | 0:11:36 | |
that the patients enjoy the meals and that the staff get to eat better food. | 0:11:36 | 0:11:41 | |
It amazes me how much of Pat's food doesn't come from Yorkshire, | 0:11:44 | 0:11:49 | |
especially as we're located in the heart of some of the finest and most fertile farming land in the country. | 0:11:49 | 0:11:55 | |
Pat has control of a ?500,000 food budget | 0:11:55 | 0:11:59 | |
and spends almost ?80,000 on dairy produce alone, but rather than use a local dairy, | 0:11:59 | 0:12:06 | |
her milk comes from a huge multinational company which has branches all across the UK. | 0:12:06 | 0:12:12 | |
If she were to buy from farms on her doorstop, she may not only save precious pennies | 0:12:12 | 0:12:17 | |
but also give a huge boost to the local economy. | 0:12:17 | 0:12:20 | |
There's been a lot of talk about British dairy farming over recent years. | 0:12:20 | 0:12:23 | |
Not long ago there used to be 28,000 UK dairy farms, | 0:12:23 | 0:12:27 | |
that's just dropped to just under 11,000, with nine every single week going out of business. | 0:12:27 | 0:12:32 | |
If you don't support them, sights like this will be gone forever. | 0:12:32 | 0:12:36 | |
One farmer who went out of business is Michael Ricketson. | 0:12:38 | 0:12:42 | |
He took over his father's dairy farm years ago and despite working seven days a week, all year long | 0:12:42 | 0:12:48 | |
without ever taking a day off, he still couldn't make ends meet. | 0:12:48 | 0:12:52 | |
About 18 months ago, | 0:12:52 | 0:12:53 | |
we were forced into the position where we had to make a decision, | 0:12:53 | 0:12:58 | |
and the decision was, could we carry on producing milk at a loss? | 0:12:58 | 0:13:05 | |
The amount we were getting for a litre of milk at one stage dropped down to 16 pence. | 0:13:05 | 0:13:13 | |
Just latterly at the end it got to about 22 pence, | 0:13:13 | 0:13:17 | |
but at that particular time it was probably costing 26 pence to produce, | 0:13:17 | 0:13:21 | |
so it doesn't take a mathematician to work out that that's a no-brainer. | 0:13:21 | 0:13:27 | |
But if hospitals like Scarborough were sourcing their produce locally, | 0:13:27 | 0:13:31 | |
then Michael's dairy farm could potentially still be producing milk. | 0:13:31 | 0:13:35 | |
It was probably the most emotional day of my life | 0:13:35 | 0:13:40 | |
and there was certainly a tear in me eye at the end of the day | 0:13:40 | 0:13:45 | |
when some of me nicest pets left the farm. | 0:13:45 | 0:13:51 | |
The situation has become so dire that the average dairy farmer today makes just ?20,000 a year | 0:14:00 | 0:14:06 | |
while working a 60-hour week. | 0:14:06 | 0:14:08 | |
Just one of the reasons why many have finally called it a day. | 0:14:08 | 0:14:12 | |
Now, sadly, stories like Michael's are commonplace throughout the UK and the farming community. | 0:14:15 | 0:14:20 | |
In a bid to stop that happening to producers right on Scarborough's doorstep, | 0:14:20 | 0:14:23 | |
the best way is to get the guys out of the kitchen | 0:14:23 | 0:14:26 | |
and to experience what it's like to produce and taste the produce right on their doorstep. | 0:14:26 | 0:14:31 | |
And I think by bringing them to a farm, they'll really understand how good and how cheap | 0:14:31 | 0:14:36 | |
and how local produce can really be. | 0:14:36 | 0:14:39 | |
Pat, her deputy catering manager Dawn, and chef Josie | 0:14:43 | 0:14:45 | |
are stuck within the four walls of the hospital | 0:14:45 | 0:14:48 | |
day in and day out, so I've brought them to the Acorn Dairy Farm in Darlington. | 0:14:48 | 0:14:53 | |
The farm has been run by the Tweddle family since 1928 | 0:14:53 | 0:14:58 | |
and the only way they've survived this long is by adapting their farming methods. | 0:14:58 | 0:15:03 | |
Unable to compete with larger mass-producing dairy farms, | 0:15:03 | 0:15:07 | |
in the late 1990s, they decided to move away from intensive farming and go into the organic milk market, | 0:15:07 | 0:15:13 | |
as Caroline Tweddle explains. | 0:15:13 | 0:15:16 | |
We are producing a quality product, shown to produce more Omega-3s, | 0:15:16 | 0:15:21 | |
vitamins A and D, and antioxidants | 0:15:21 | 0:15:23 | |
because of the way the cows are being looked after | 0:15:23 | 0:15:26 | |
and they're grazing naturally-produced grass with clover. | 0:15:26 | 0:15:29 | |
They're not being pushed, they're producing a natural volume of milk. | 0:15:29 | 0:15:32 | |
It's producing a product that the customer wants, | 0:15:32 | 0:15:35 | |
as opposed to producing a product at cheapest price. | 0:15:35 | 0:15:38 | |
In order to have more control over their end product, the family set up their own processing plant, | 0:15:42 | 0:15:46 | |
not only to bottle their milk but also to make their own cream and butter. | 0:15:46 | 0:15:51 | |
It's here that I want Pat and her team to have a look round first. | 0:15:51 | 0:15:55 | |
At the moment, Pat's milk comes from a large consortium of dairies and travels around 120 miles. | 0:16:01 | 0:16:08 | |
How long is it between, obviously coming from the cow, from milking, | 0:16:08 | 0:16:13 | |
to in the container, out to the customers. | 0:16:13 | 0:16:18 | |
The milk that the guys are packing here today was in the cow last night. | 0:16:18 | 0:16:23 | |
OK? | 0:16:23 | 0:16:24 | |
What volume of milk do you process in a day? | 0:16:24 | 0:16:29 | |
Here, we are a small-scale dairy, OK? There are dairies out there | 0:16:29 | 0:16:34 | |
doing in an hour what we're doing in a week. A typical run in here would be about 20,000 litres. | 0:16:34 | 0:16:40 | |
That's still an awful lot, isn't it, yeah? | 0:16:40 | 0:16:43 | |
Now one thing that I've found fascinating about this - | 0:16:43 | 0:16:47 | |
I've learnt something, the girls have learnt something | 0:16:47 | 0:16:49 | |
and I think it strikes a chord in Pat's mind that she's buying milk | 0:16:49 | 0:16:53 | |
and it's from 120 miles away, and it's a consortium. It's that mixture of all these different farms. | 0:16:53 | 0:16:59 | |
However, you've got somebody right on her doorstep who above all else is willing to cut their prices | 0:16:59 | 0:17:05 | |
to support the NHS and and we get a better quality product. | 0:17:05 | 0:17:09 | |
It's brilliant. It's a win-win for everybody. | 0:17:09 | 0:17:11 | |
If we cut out the middle man, we're going to reduce the cost to a certain extent | 0:17:17 | 0:17:21 | |
and by reducing the cost in that way, by knocking out the middle man, | 0:17:21 | 0:17:26 | |
we might be able to improve the quality of what we're actually going to be using in the department. | 0:17:26 | 0:17:31 | |
And what we're putting on the menus. Yeah, and that can only be good all the way round. | 0:17:31 | 0:17:35 | |
And keeping these people in business as well. | 0:17:35 | 0:17:37 | |
Yeah, I mean, why should they be importing milk in | 0:17:37 | 0:17:41 | |
from other countries | 0:17:41 | 0:17:43 | |
when we've got farmers here who are going out of business? | 0:17:43 | 0:17:46 | |
That's absolutely ridiculous. | 0:17:46 | 0:17:48 | |
It's great to see Pat is starting to see the light, | 0:17:50 | 0:17:53 | |
but it's not over yet. | 0:17:53 | 0:17:54 | |
Come on, Pat! | 0:17:59 | 0:18:00 | |
Got a loose one, pat! | 0:18:02 | 0:18:05 | |
This way! | 0:18:05 | 0:18:07 | |
Don't say anything about the helmet. | 0:18:07 | 0:18:10 | |
Didn't realise you were going to be doing this today, did you? | 0:18:19 | 0:18:22 | |
And once the cows are all in, it's time for Pat to get her hands dirty. | 0:18:24 | 0:18:28 | |
This I haven't done since I was a little kid | 0:18:29 | 0:18:32 | |
when I used to help my granddad, when he was on his farm. | 0:18:32 | 0:18:35 | |
Yeah this is what happens, this is where milk comes from and people | 0:18:42 | 0:18:46 | |
should realise that this is where milk comes from, | 0:18:46 | 0:18:49 | |
it's just not bought in a bottle | 0:18:49 | 0:18:51 | |
or in a carton in a supermarket, isn't it? | 0:18:51 | 0:18:54 | |
Well I've been to, you know, high output farms | 0:18:55 | 0:18:59 | |
and it's nothing like this. There's feed in the trays, | 0:18:59 | 0:19:03 | |
these are happy cows, but this is testament to how farming should be | 0:19:03 | 0:19:09 | |
and it always was like this, | 0:19:09 | 0:19:11 | |
it's just our only interest as a nation | 0:19:11 | 0:19:14 | |
obsessed with cheaper and cheaper food, | 0:19:14 | 0:19:17 | |
just goes to prove there isn't such thing as cheap good food, | 0:19:17 | 0:19:21 | |
there's good food but not cheap food. | 0:19:21 | 0:19:24 | |
With diet-related ill health estimated to cost us a staggering | 0:19:24 | 0:19:28 | |
?6 billion every year, I find it amazing that hospitals | 0:19:28 | 0:19:32 | |
still rely so heavily on processed food, | 0:19:32 | 0:19:35 | |
especially packet soups which are high in salt and additives | 0:19:35 | 0:19:39 | |
but low in protein and vitamins. | 0:19:39 | 0:19:41 | |
My plan is for them to utilise fresh seasonal produce and make their own soups | 0:19:41 | 0:19:47 | |
which not only will be more nutritious, | 0:19:47 | 0:19:49 | |
but also taste so much better. | 0:19:49 | 0:19:51 | |
And as we're here on the farm I'm taking the opportunity to show | 0:19:51 | 0:19:55 | |
the team how they can use the dairy products to enhance the hospital dishes. | 0:19:55 | 0:19:59 | |
Now I'm going to do two soups, | 0:19:59 | 0:20:00 | |
I'm going to do a cauliflower and apple soup | 0:20:00 | 0:20:03 | |
and a squash and lemon soup, or squash and lime soup. | 0:20:03 | 0:20:06 | |
Squashes, could use pumpkin or we can just do simply carrot. | 0:20:06 | 0:20:12 | |
What do you reckon to the dairy anyway? | 0:20:12 | 0:20:15 | |
Ah, absolutely fantastic. Yeah? | 0:20:15 | 0:20:17 | |
I love these people that we've met today, they've been | 0:20:17 | 0:20:19 | |
you know, so hospitable and friendly. | 0:20:19 | 0:20:22 | |
And it really makes you feel that you want to use them. Yeah. | 0:20:22 | 0:20:25 | |
Well, it's supporting them, it's supporting you. Yeah, that's right. | 0:20:25 | 0:20:28 | |
And you've got huge buying power. | 0:20:28 | 0:20:30 | |
Yeah, yeah. That's what I was trying to say to you guys. | 0:20:30 | 0:20:33 | |
Cos we're on a farm, Pat and I would get lynched if I used margarine. | 0:20:33 | 0:20:36 | |
Real, real, real butter. | 0:20:36 | 0:20:38 | |
We've got real butter from just over there, look. So use a bit of butter, | 0:20:38 | 0:20:43 | |
right? Put those in there and this is just to sweat this down nicely. | 0:20:43 | 0:20:48 | |
Hot water, just to cover it, | 0:20:49 | 0:20:51 | |
for five minutes, | 0:20:51 | 0:20:53 | |
that's all we're going to cook it for. | 0:20:53 | 0:20:55 | |
With the butternut squash and lime soup cooking away, | 0:20:58 | 0:21:02 | |
I move on to my second soup. | 0:21:02 | 0:21:03 | |
Cauliflower, apple. | 0:21:03 | 0:21:05 | |
What I'm trying to teach you about this sort of idea | 0:21:09 | 0:21:12 | |
is that if we buy seasonal produce, you walk around your supermarket, | 0:21:12 | 0:21:16 | |
you go round your veg monger and, | 0:21:16 | 0:21:18 | |
and see whatever food's really cheap at the moment. | 0:21:18 | 0:21:21 | |
This soup is so simple. All I add to the cauliflower and apple is butter, | 0:21:22 | 0:21:28 | |
a bit of water and some milk. | 0:21:28 | 0:21:30 | |
Cook for just five minutes, | 0:21:30 | 0:21:32 | |
blend and the soup is ready for the sternest of tests, Pat. | 0:21:32 | 0:21:37 | |
Soup one. | 0:21:40 | 0:21:41 | |
Dive into that. | 0:21:44 | 0:21:46 | |
I've got the big spoon! | 0:21:46 | 0:21:48 | |
You've got the big spoon, yes. | 0:21:48 | 0:21:50 | |
I wonder why they've given me this one. | 0:21:50 | 0:21:52 | |
Yeah that's nice, ooh, that's gorgeous. | 0:21:53 | 0:21:56 | |
I would have never thought | 0:21:57 | 0:21:58 | |
cauliflower soup could taste like that. | 0:21:58 | 0:22:00 | |
But will it be two out of two? | 0:22:02 | 0:22:04 | |
The squash soup needs just a squeeze of lime and it's ready. | 0:22:04 | 0:22:07 | |
This, I think you'll like. | 0:22:08 | 0:22:10 | |
That's a lovely colour as well, it's gorgeous. | 0:22:10 | 0:22:12 | |
No I like, I like them both. I like that. | 0:22:15 | 0:22:17 | |
Let's not have a cat fight girls. | 0:22:17 | 0:22:19 | |
I like limes you see, so... More to go James. | 0:22:19 | 0:22:22 | |
You carry on like this, mate, you got no problem. | 0:22:22 | 0:22:25 | |
Exactly, thank you very much. | 0:22:25 | 0:22:26 | |
In order to be able to improve the food served at the Scarborough General Hospital, | 0:22:32 | 0:22:36 | |
I need to simplify the menu | 0:22:36 | 0:22:38 | |
and change the emphasis away from quantity and back to quality. | 0:22:38 | 0:22:43 | |
They currently rotate their menus on a three week basis, | 0:22:43 | 0:22:46 | |
which means that every day for 21 days the patients are offered a new menu to choose off, | 0:22:46 | 0:22:52 | |
both for their lunch and dinner. This means the kitchen staff | 0:22:52 | 0:22:55 | |
cook over 100 different dishes. | 0:22:55 | 0:22:58 | |
But as the average length of stay is only four and a half days, | 0:22:58 | 0:23:02 | |
I propose cutting the menu down to a one week cycle instead. | 0:23:02 | 0:23:05 | |
By doing this, we'll be able to buy more in bulk | 0:23:05 | 0:23:08 | |
and streamline Pat's ordering. | 0:23:08 | 0:23:09 | |
Any money saved can be then ploughed into buying | 0:23:09 | 0:23:12 | |
better quality ingredients. | 0:23:12 | 0:23:14 | |
At first it was a bit of a struggle to persuade Pat. | 0:23:14 | 0:23:18 | |
Because I think what they will come back and say to me is, he's only | 0:23:18 | 0:23:23 | |
been here a day and he's chopped the menu. | 0:23:23 | 0:23:27 | |
I'm not, I'm not on about... I've been in a day, | 0:23:27 | 0:23:29 | |
I'm trying to make it easier for you. | 0:23:29 | 0:23:31 | |
I know, but what I don't want them to feel is that he's come in, | 0:23:31 | 0:23:35 | |
you've agreed Pat, to chop two thirds off the menu. | 0:23:35 | 0:23:38 | |
But finally with Pat on board, | 0:23:42 | 0:23:44 | |
I'm hoping I've got a good chance to push this through. | 0:23:44 | 0:23:46 | |
Give it a go, | 0:23:48 | 0:23:50 | |
please. | 0:23:50 | 0:23:51 | |
I've never begged in my life. | 0:23:52 | 0:23:54 | |
I appreciate what you're saying, and I think we've all got to give it a go. | 0:23:54 | 0:23:58 | |
We...we've got to have a go, just to see how it goes. | 0:23:58 | 0:24:01 | |
But what if we aren't happy and none of them are happy upstairs? | 0:24:01 | 0:24:04 | |
Well then, it's got to be reviewed, hasn't it? If they're not. | 0:24:04 | 0:24:07 | |
Right - menu. | 0:24:07 | 0:24:10 | |
What have you got? Can I tell you what our customers want first? Yeah. | 0:24:10 | 0:24:13 | |
They want comfort food. Yeah. | 0:24:13 | 0:24:15 | |
They love stews, pies, hotpot, they don't like the mash potato. | 0:24:15 | 0:24:19 | |
All the veg, we need to concentrate on the cooking of it. | 0:24:19 | 0:24:22 | |
They love your rice pudding. | 0:24:22 | 0:24:24 | |
They like your rice pudding, they don't like the custard. | 0:24:25 | 0:24:28 | |
So, what I'm proposing is we take the custard off, | 0:24:28 | 0:24:32 | |
totally, and we put cream on. | 0:24:32 | 0:24:36 | |
You're going to tell me you're not going to have custard upstairs | 0:24:36 | 0:24:39 | |
in the staff dining room, just going to have cream? No. | 0:24:39 | 0:24:41 | |
I'm not going to put custard on the menu. | 0:24:41 | 0:24:44 | |
Well, I think you're a nutter! THEY LAUGH | 0:24:44 | 0:24:47 | |
I don't like cream, James. | 0:24:47 | 0:24:48 | |
Where's that custard, where's the custard? I don't like cream, James. Right, wait there, Pat. | 0:24:48 | 0:24:52 | |
And do I not have crumble and custard a lot? | 0:24:52 | 0:24:55 | |
Wait there, Pat. Personally, I don't like cream. | 0:24:55 | 0:24:58 | |
Wait a second. | 0:24:58 | 0:25:00 | |
That is what it looks like when it goes on the wards. | 0:25:02 | 0:25:05 | |
Don't say it's been here two hours, | 0:25:05 | 0:25:07 | |
it's not, that was served off the ward. | 0:25:07 | 0:25:09 | |
Come on, everybody's got to eat it. | 0:25:12 | 0:25:16 | |
It's not custard. | 0:25:16 | 0:25:17 | |
Are they leaving you out? If they've got to, I will. Well, I'll better have some more, | 0:25:22 | 0:25:26 | |
cos I'm never going to be able to eat it again if you're taking it off. | 0:25:26 | 0:25:29 | |
What you've got to realise, it goes in those containers, | 0:25:29 | 0:25:32 | |
then it's super-heated for ten minutes and by the time it gets... | 0:25:32 | 0:25:35 | |
It's sat there for 15 minutes, by the time it gets on the ward | 0:25:35 | 0:25:38 | |
it's knackered. Imagine what the veg was like. | 0:25:38 | 0:25:41 | |
You know what I mean? | 0:25:41 | 0:25:42 | |
That's the realism of what the patients are eating. Yeah. | 0:25:42 | 0:25:46 | |
It's great when it leaves here, not up there. So, ideas? | 0:25:46 | 0:25:51 | |
What works as comfort food, pies. | 0:25:51 | 0:25:53 | |
Beef and mushroom pie, beef and onion pie. | 0:25:53 | 0:25:57 | |
The chicken casserole. What's that. | 0:25:57 | 0:25:59 | |
Mince and dumplings. Shepherd's pie. | 0:25:59 | 0:26:01 | |
All the sponges go. | 0:26:01 | 0:26:03 | |
Syrup sponge and custard. Jam. Sticky toffee. | 0:26:03 | 0:26:07 | |
We don't actually do that ourselves, but it sounds good. | 0:26:07 | 0:26:11 | |
Pudding, bread and butter pudding. Thank you. | 0:26:11 | 0:26:15 | |
We are, we'll give it a go. | 0:26:15 | 0:26:16 | |
Come on! Yes Pat, give me a hug. | 0:26:16 | 0:26:19 | |
I didn't ask for a kiss as well, but... | 0:26:19 | 0:26:21 | |
You've got to convince us. I will convince you, | 0:26:21 | 0:26:24 | |
I want you to fall in love with food again. | 0:26:24 | 0:26:26 | |
You're all wearing that for a reason. | 0:26:26 | 0:26:29 | |
And I want you to feel proud about when you... | 0:26:29 | 0:26:32 | |
and I'm going to help you out my end, we'll sort of your restaurant, | 0:26:32 | 0:26:36 | |
we'll sort out your bits and pieces, | 0:26:36 | 0:26:38 | |
but I really do believe there's not a single person upstairs | 0:26:38 | 0:26:41 | |
in the ward, or working in the hospital that won't be willing | 0:26:41 | 0:26:44 | |
to try that, and most importantly, pay for it. | 0:26:44 | 0:26:47 | |
Pat has only a limited budget of ?3.49 per patient, per day. | 0:26:51 | 0:26:56 | |
In order for my plan to work, | 0:26:56 | 0:26:58 | |
we will need to find a way of generating income | 0:26:58 | 0:27:01 | |
which in turn we can plough back into the kitchen. | 0:27:01 | 0:27:05 | |
I've identified the hospital restaurant as the one area | 0:27:06 | 0:27:09 | |
that Pat has to make money. | 0:27:09 | 0:27:11 | |
A lot of visitors don't know it even exists, | 0:27:11 | 0:27:13 | |
and many of the staff go across the road to buy their sandwiches. | 0:27:13 | 0:27:17 | |
In terms of staff. Yeah? | 0:27:17 | 0:27:19 | |
If we have somebody up here either, | 0:27:19 | 0:27:21 | |
just somebody making sandwiches or something, | 0:27:21 | 0:27:24 | |
do you know what I mean? | 0:27:24 | 0:27:25 | |
I mean, sandwiches would be popular in the morning, as well. | 0:27:25 | 0:27:29 | |
I think they'd be hugely popular at lunchtime. | 0:27:29 | 0:27:31 | |
So, yeah, I think they will be popular at lunchtime as well. | 0:27:31 | 0:27:34 | |
What I want to think that this is the perfect counter, innit, really, | 0:27:34 | 0:27:38 | |
here to make baguettes. I know you're on about baguettes but these, I mean these are not cheap anyway. | 0:27:38 | 0:27:44 | |
These are expensive. | 0:27:44 | 0:27:45 | |
And I always think freshly baked baguettes, | 0:27:45 | 0:27:48 | |
you've got a baguette thing, you've ovens downstairs. | 0:27:48 | 0:27:52 | |
If we get those frozen baguettes, the big ones. | 0:27:52 | 0:27:54 | |
Each one, each baguette does three portions, | 0:27:54 | 0:27:57 | |
so cost-wise they're the same. Then we do three or four fillings. | 0:27:57 | 0:28:01 | |
And they're homemade, yeah. | 0:28:02 | 0:28:04 | |
Yeah, and they're all homemade, but what I want to do | 0:28:04 | 0:28:06 | |
is speak to the nurses and find out what they want. | 0:28:06 | 0:28:09 | |
Right, OK. So I think... | 0:28:09 | 0:28:10 | |
Cos I know they're going over to a sandwich shop over the road, | 0:28:10 | 0:28:14 | |
at least 150 people. | 0:28:14 | 0:28:15 | |
If we can bring them here, what's that? Four quid a baguette? | 0:28:15 | 0:28:19 | |
600 quid at lunchtime. | 0:28:19 | 0:28:21 | |
You're in Scarborough James! Three quid a baguette. | 0:28:21 | 0:28:24 | |
Not in London or Leeds. | 0:28:24 | 0:28:25 | |
Well, it's got to be three quid a sandwich. | 0:28:25 | 0:28:27 | |
You buy... How much are these? Well, ?1.80... | 0:28:27 | 0:28:31 | |
It's a freshly-made baguette. | 0:28:31 | 0:28:35 | |
Yeah, we'd have to look at the price. Yeah. | 0:28:35 | 0:28:38 | |
And I mean, we'd have to trial them, wouldn't we? | 0:28:38 | 0:28:41 | |
At lunchtime we need more showy. | 0:28:41 | 0:28:43 | |
I think this could be quite, quite smart. | 0:28:43 | 0:28:46 | |
But regardless of how good it looks, | 0:28:50 | 0:28:52 | |
we still need to get customers through the door. | 0:28:52 | 0:28:54 | |
Right girls, I've been told that you are the ones that go | 0:28:57 | 0:29:00 | |
and do a baguette order, each day. | 0:29:00 | 0:29:02 | |
Every morning, yes. Is that right? | 0:29:02 | 0:29:04 | |
Yes. And that's from the baguette shop which is over the road? | 0:29:04 | 0:29:07 | |
It is, yeah. Why is it that people don't eat in the dining room? | 0:29:07 | 0:29:10 | |
Cos we just get, we get 30 minutes for lunch. Yeah. | 0:29:10 | 0:29:15 | |
And by the time you get over there and wait for the food. Yeah. | 0:29:15 | 0:29:18 | |
And bring it back and eat it and make a drink, | 0:29:18 | 0:29:22 | |
then you hardly have any time to sit down. | 0:29:22 | 0:29:24 | |
But if you could pre-order it, would that help, or not? | 0:29:24 | 0:29:27 | |
Yeah. Yes. | 0:29:27 | 0:29:30 | |
Cos when we go to the baguette shop, | 0:29:30 | 0:29:32 | |
we phone them through first. | 0:29:32 | 0:29:34 | |
If we were to do baguettes as good as they do over the road, | 0:29:34 | 0:29:38 | |
would that be good? | 0:29:38 | 0:29:40 | |
Yes. And if they're brought round to the ward to us. | 0:29:40 | 0:29:44 | |
If they brought them round to the ward to you? | 0:29:44 | 0:29:46 | |
You're asking too much now. | 0:29:46 | 0:29:48 | |
Can I ask you what's the average price you pay for a baguette? | 0:29:48 | 0:29:52 | |
?2.10. ?2.10. So you know it exactly. | 0:29:52 | 0:29:55 | |
That's for a ham salad with mayo. | 0:29:55 | 0:29:57 | |
It seems you know this off by heart, do you eat the same thing every day? Yes. | 0:29:57 | 0:30:01 | |
So the story of this seems to me, the story of every single ward, | 0:30:01 | 0:30:05 | |
you guys are busy all the time, you haven't got time. | 0:30:05 | 0:30:09 | |
If there was some way of actually bringing it around here, | 0:30:09 | 0:30:12 | |
it would solve a massive problem for you? Definitely. | 0:30:12 | 0:30:15 | |
Thank you. I'll leave you to carry on with your work. | 0:30:15 | 0:30:18 | |
That's all the information I need, thanks a lot. Thank you. | 0:30:18 | 0:30:21 | |
Now it really does make perfect sense | 0:30:21 | 0:30:24 | |
when you think that half the people eating here work here. | 0:30:24 | 0:30:27 | |
But there are issues you've got to overcome. | 0:30:27 | 0:30:29 | |
Time - the nurses are extremely busy, they can't get out very often, | 0:30:29 | 0:30:33 | |
cos I think we're missing something here. | 0:30:33 | 0:30:35 | |
These guys are ordering sandwiches every day, seven days a week. | 0:30:35 | 0:30:39 | |
They're on two shifts, there's 24 nurses per ward | 0:30:39 | 0:30:42 | |
and you calculate that by how many wards they've got here, | 0:30:42 | 0:30:44 | |
it's a huge amount of revenue the hospital is losing. | 0:30:44 | 0:30:47 | |
But if we can keep them all inside, they're happy, | 0:30:47 | 0:30:50 | |
and Pat'll be happy downstairs. | 0:30:50 | 0:30:52 | |
Hospitals are under constant pressure to cut their budgets | 0:30:55 | 0:30:58 | |
and whenever there's money to spend, | 0:30:58 | 0:31:00 | |
it goes on frontline clinical services. | 0:31:00 | 0:31:03 | |
Catering is way down on the list, but for my campaign | 0:31:03 | 0:31:06 | |
to be able to get off the ground, I need some investment from the Hospital Trust. | 0:31:06 | 0:31:11 | |
I've waited three weeks for this meeting | 0:31:11 | 0:31:13 | |
and I'm just about to meet the big boss of the Trust behind me, | 0:31:13 | 0:31:17 | |
and he's in charge of all the purse strings in the whole hospital, | 0:31:17 | 0:31:20 | |
so he dictates where all the money is spent, and to be honest, | 0:31:20 | 0:31:25 | |
over the last 20 years, not a lot has been spent in that kitchen. | 0:31:25 | 0:31:29 | |
And I'm, hopefully, going to be able to convince him | 0:31:29 | 0:31:32 | |
that spending a little bit will be able to generate a little bit | 0:31:32 | 0:31:36 | |
in terms of, fundamentally, that restaurant. | 0:31:36 | 0:31:38 | |
I see that as a good shop window. | 0:31:38 | 0:31:40 | |
So if I can justify a bit of money spent on the blackboards, | 0:31:40 | 0:31:43 | |
making the salad bar a little bit better, | 0:31:43 | 0:31:45 | |
hopefully he'll be a little bit receptive to that. | 0:31:45 | 0:31:49 | |
So, fingers crossed. | 0:31:49 | 0:31:50 | |
Hello, Mike. | 0:31:53 | 0:31:54 | |
Good to see you. Good to see you. | 0:31:54 | 0:31:56 | |
Now, Mike, you're the big boss here, would that be right? | 0:31:58 | 0:32:03 | |
Allegedly, yeah. Allegedly. | 0:32:03 | 0:32:05 | |
You haven't been here very long. No, about eight weeks. | 0:32:05 | 0:32:08 | |
Now, in terms of food, I've been round several hospitals. | 0:32:08 | 0:32:12 | |
Some are very positive when it comes to food, | 0:32:12 | 0:32:15 | |
some, dare I say, are last on the list when it comes to food. | 0:32:15 | 0:32:20 | |
I get the feeling that the front services get the lion's share, | 0:32:20 | 0:32:24 | |
the back services don't get any, to be honest. | 0:32:24 | 0:32:27 | |
And I think that's often the case | 0:32:27 | 0:32:30 | |
and one of the great things about you being here | 0:32:30 | 0:32:32 | |
is making us focus on food. | 0:32:32 | 0:32:35 | |
Cos it's very tempting as a chief executive of an organisation | 0:32:35 | 0:32:38 | |
just to simply think about clinical services | 0:32:38 | 0:32:41 | |
There's always something else you can spend your money on. | 0:32:41 | 0:32:45 | |
I've not got a massive list here, and I'm not going to... OK. | 0:32:45 | 0:32:48 | |
Pat wants a new kitchen. | 0:32:48 | 0:32:49 | |
You can say yes, or no. That'll be a no! OK... | 0:32:49 | 0:32:52 | |
She was promised one 19 years ago and she's still here - | 0:32:52 | 0:32:56 | |
I think she'll be here for another 19 years before it arrives. | 0:32:56 | 0:32:59 | |
But I know that that's not going to happen. | 0:32:59 | 0:33:02 | |
Now, in terms of equipment. | 0:33:02 | 0:33:03 | |
Yeah. You've got a steamer in the kitchen at the moment... | 0:33:03 | 0:33:06 | |
Yeah. ..that hasn't been fixed for 18 years. | 0:33:06 | 0:33:09 | |
Right. | 0:33:09 | 0:33:12 | |
I'm going to get them to clean it and give it a dust. | 0:33:12 | 0:33:14 | |
Can we make that a priority for our maintenance people to try and... | 0:33:14 | 0:33:18 | |
I think I've got the authority | 0:33:18 | 0:33:20 | |
to actually direct the service people towards the steamer. | 0:33:20 | 0:33:23 | |
Fabulous. Can we get a service team on it? | 0:33:23 | 0:33:25 | |
We can. I'll be on it later on today. | 0:33:25 | 0:33:27 | |
What I propose to do is have a look at the restaurant. | 0:33:27 | 0:33:30 | |
I see that as a revenue stream that comes back into the catering budget. | 0:33:30 | 0:33:34 | |
Absolutely, yeah. | 0:33:34 | 0:33:35 | |
To help you, not go into your kitties, to help us fund | 0:33:35 | 0:33:38 | |
in terms of equipment and everything else, it benefits everybody. | 0:33:38 | 0:33:42 | |
So, first of all, do I have any money, | 0:33:42 | 0:33:44 | |
or am I fighting a losing battle in terms of blackboards, | 0:33:44 | 0:33:48 | |
signage to draw people into the restaurant? | 0:33:48 | 0:33:50 | |
Because at the moment, you walk round the hospital | 0:33:50 | 0:33:53 | |
and there's nothing to say you've got a restaurant. OK. OK. | 0:33:53 | 0:33:56 | |
But in terms of that, I see the only way we're going to do that | 0:33:56 | 0:33:59 | |
is to make it a bit more of an appealing place for people to go. | 0:33:59 | 0:34:03 | |
I don't think... Part of the problem is, | 0:34:03 | 0:34:05 | |
the financial problems in the organisation, | 0:34:05 | 0:34:07 | |
there's been a stasis about decisions about things like that | 0:34:07 | 0:34:10 | |
and I want to change that atmosphere, give people some freedom. | 0:34:10 | 0:34:13 | |
I want to treat it like a business, and if I can justify | 0:34:13 | 0:34:16 | |
spending that money and bring you it in income, | 0:34:16 | 0:34:18 | |
through feeding people... I'll be happy. | 0:34:18 | 0:34:20 | |
Thank you very much. You're welcome. Deal done. | 0:34:20 | 0:34:22 | |
Mike has given us ?500 to help us get things started. | 0:34:24 | 0:34:29 | |
Having seen the state of the kitchen, | 0:34:29 | 0:34:31 | |
it's a drop in the ocean, really, but at least it's going to be | 0:34:31 | 0:34:34 | |
a start in terms of blackboards, and really get the ball rolling | 0:34:34 | 0:34:38 | |
in terms of decorating upstairs and doing something with it, at least. | 0:34:38 | 0:34:42 | |
But I get the feeling we're going to need a lot more money and support. | 0:34:42 | 0:34:45 | |
But we've got to start somewhere. | 0:34:45 | 0:34:48 | |
My plan for revamping the hospital food is taking shape. | 0:34:53 | 0:34:57 | |
I've shown Pat the benefits of buying locally-sourced produce. | 0:34:57 | 0:35:01 | |
Why should they be importing milk in from other countries, | 0:35:01 | 0:35:05 | |
when we've got farmers here who are going out of business? | 0:35:05 | 0:35:08 | |
That's absolutely ridiculous. | 0:35:08 | 0:35:10 | |
Demonstrated to her how easy it is to cook great soups from scratch. | 0:35:10 | 0:35:14 | |
I would have never though cauliflower soup tasted like that. | 0:35:14 | 0:35:17 | |
Helped the team to simplify the menu choices. | 0:35:17 | 0:35:20 | |
Comfort food, pies. Beef and mushroom pie, beef and onion pie. | 0:35:20 | 0:35:24 | |
Chicken casserole. | 0:35:24 | 0:35:25 | |
Thank you. We'll give it a go. | 0:35:27 | 0:35:29 | |
And most importantly, | 0:35:29 | 0:35:31 | |
started to get Pat thinking about using her restaurant | 0:35:31 | 0:35:34 | |
to generate income, so we can afford to buy better ingredients. | 0:35:34 | 0:35:38 | |
This is the perfect counter, isn't it, really, here, to make baguettes? | 0:35:38 | 0:35:43 | |
One of my key aims has been to win over the catering team - | 0:35:50 | 0:35:54 | |
a loyal and dedicated bunch - | 0:35:54 | 0:35:56 | |
but over the years, many of them have got stuck in a rut. | 0:35:56 | 0:35:59 | |
Darren has been at Scarborough for five years | 0:35:59 | 0:36:01 | |
and has become disillusioned with the daily grind. | 0:36:01 | 0:36:05 | |
Everyone gets stuck in between a rock and a hard place | 0:36:05 | 0:36:08 | |
and I suppose the mind gets bored, really, and I think a lot of people | 0:36:08 | 0:36:13 | |
just see this job now as a dead-end job, just a day-to-day job, | 0:36:13 | 0:36:17 | |
they just come to earn the money and go home. | 0:36:17 | 0:36:20 | |
What they don't realise is we're here to make a difference | 0:36:20 | 0:36:23 | |
to those patients, that's how I see it. | 0:36:23 | 0:36:24 | |
I think Darren really has what it takes | 0:36:32 | 0:36:35 | |
to cut it in commercial kitchens. | 0:36:35 | 0:36:37 | |
It's a talent that'll go a long way in helping the team | 0:36:37 | 0:36:40 | |
look at their new hospital restaurant as a business. | 0:36:40 | 0:36:43 | |
To egg them on, I've invited him, along with Pat and Sharon, | 0:36:49 | 0:36:53 | |
to visit my restaurant in Leeds. | 0:36:53 | 0:36:55 | |
Slightly different, obviously, | 0:36:57 | 0:36:58 | |
to what the guys in the hospital will be up to. | 0:36:58 | 0:37:01 | |
But the same ethos applies, it's all about, you know, | 0:37:01 | 0:37:04 | |
applying heat to great ingredients, | 0:37:04 | 0:37:07 | |
there's no rocket science behind it. It's just it's a numbers game there. | 0:37:07 | 0:37:11 | |
Ah, Pat, look at you, dressed up. Hiya, nice to see you. | 0:37:19 | 0:37:22 | |
Dressed up to the nines. Nice to meet you again. | 0:37:22 | 0:37:24 | |
So, you're in my world now. Yeah, I know. | 0:37:24 | 0:37:26 | |
Look at that. Just to let you know that I do move out of the white uniform. | 0:37:26 | 0:37:31 | |
Enjoy. Thank you very much, thank you. | 0:37:31 | 0:37:34 | |
I'm hoping they can learn from how I make the most | 0:37:36 | 0:37:39 | |
of the local Yorkshire produce. | 0:37:39 | 0:37:41 | |
I think it's important wherever you are, if you're a keen cook | 0:37:41 | 0:37:44 | |
or a chef like these guys in the kitchen, | 0:37:44 | 0:37:46 | |
to be passionate about ingredients. | 0:37:46 | 0:37:48 | |
It's getting them convinced | 0:37:48 | 0:37:50 | |
that cooking good food is what its all about. | 0:37:50 | 0:37:54 | |
Everything is, is local, isn't it? | 0:37:54 | 0:37:56 | |
It's round... Well, it's all Yorkshire anyway | 0:37:56 | 0:37:59 | |
and if not Yorkshire, it's definitely British, isn't it? | 0:37:59 | 0:38:02 | |
There's nothing imported on it at all. | 0:38:02 | 0:38:04 | |
Although we're talking about two very different price ranges, | 0:38:04 | 0:38:09 | |
there are still some tips they can pick up to use back at the hospital. | 0:38:09 | 0:38:12 | |
Like how to entice customers with simple tricks, | 0:38:12 | 0:38:14 | |
such as wording and lay-out of a menu. | 0:38:14 | 0:38:17 | |
The way it's laid out and everything, it's so easy to read. | 0:38:17 | 0:38:20 | |
A lot of the things are quite straightforward. | 0:38:20 | 0:38:23 | |
Things what they've put them with is makes them that bit special. | 0:38:23 | 0:38:27 | |
I bet you Pat's having the risotto. Bet you. | 0:38:34 | 0:38:38 | |
And I reckon Sharon has probably gone for that. | 0:38:38 | 0:38:41 | |
Right, you ready? Let's go. | 0:38:41 | 0:38:43 | |
That's lovely, thank you very much. | 0:38:45 | 0:38:47 | |
If she sends it back, then I'll be sending every bit of soup back | 0:38:47 | 0:38:51 | |
when I see it come out of a packet. | 0:38:51 | 0:38:53 | |
Looks nice, Darren. | 0:38:55 | 0:38:57 | |
She won't send it back. She'd better not send it back. | 0:38:59 | 0:39:03 | |
Oh, I can't describe the taste. | 0:39:05 | 0:39:08 | |
It's just absolutely wonderful. | 0:39:08 | 0:39:11 | |
Oh, that's a relief. | 0:39:11 | 0:39:13 | |
Look what they've done to the egg, they've taken it out the shell, | 0:39:13 | 0:39:17 | |
crumbed it, then fried it and it's still soft in the middle. | 0:39:17 | 0:39:20 | |
I'll not be doing these eggs at the hospital! Not like that. | 0:39:20 | 0:39:24 | |
That's going to be Darren's speciality. | 0:39:24 | 0:39:27 | |
Why do we do a fillet of fish? Why don't we cut it up | 0:39:27 | 0:39:31 | |
and do it like that? Yeah. | 0:39:31 | 0:39:32 | |
Three or four portions of that on your plate? | 0:39:32 | 0:39:34 | |
Like goujons. Yeah. | 0:39:34 | 0:39:36 | |
It's great to see them so motivated | 0:39:36 | 0:39:39 | |
and brimming with ideas for the hospital menus. | 0:39:39 | 0:39:42 | |
I think generally we need to do a little bit more with the flavours. | 0:39:42 | 0:39:45 | |
We've been doing the same things for so long. | 0:39:45 | 0:39:47 | |
James is coming out, giving us another perspective on it, isn't he? | 0:39:47 | 0:39:51 | |
But if they thought they were just coming for dinner, | 0:39:53 | 0:39:56 | |
they're in for a shock. | 0:39:56 | 0:39:58 | |
Darren was considering leaving catering before I started this project, | 0:39:58 | 0:40:02 | |
so I'm hoping to rekindle his passion. | 0:40:02 | 0:40:04 | |
You're over there, learn how to make risotto, off you go. | 0:40:04 | 0:40:07 | |
Stand and watch for the moment, just watch everything, | 0:40:07 | 0:40:10 | |
see how it all works. | 0:40:10 | 0:40:12 | |
OK, next main courses, boys, | 0:40:12 | 0:40:14 | |
two rump of lamb, one monkfish, one turbot. | 0:40:14 | 0:40:16 | |
Rump of lamb medium. | 0:40:16 | 0:40:18 | |
Right. Right, yeah. | 0:40:22 | 0:40:23 | |
Away, please. Main courses. | 0:40:29 | 0:40:32 | |
INAUDIBLE | 0:40:32 | 0:40:34 | |
Eh, Darren. Good lad! | 0:40:38 | 0:40:42 | |
Everybody should try food like this at least once in their life. | 0:40:42 | 0:40:46 | |
It speaks for itself, really does. | 0:40:46 | 0:40:49 | |
Ten seconds on the risotto. | 0:40:49 | 0:40:51 | |
Yeah? | 0:40:53 | 0:40:55 | |
Service, please. | 0:40:55 | 0:40:56 | |
Risotto. | 0:40:58 | 0:41:00 | |
Nice that, guys. | 0:41:06 | 0:41:08 | |
Risotto on, please. | 0:41:08 | 0:41:10 | |
All I can say is, these guys are doing a brilliant job, | 0:41:10 | 0:41:12 | |
absolutely brilliant. | 0:41:12 | 0:41:14 | |
For a lad like that, he's just a great kid, you know, | 0:41:14 | 0:41:17 | |
he's 25 years old, he just wants to cook, you know? | 0:41:17 | 0:41:20 | |
How soul-destroying it must be to go in every day, | 0:41:20 | 0:41:23 | |
which packet will I choose? What should I choose now? | 0:41:23 | 0:41:27 | |
It's just... The guy wants to cook, so let him cook. | 0:41:27 | 0:41:30 | |
Did you enjoy that? Yeah, brilliant. Absolutely brilliant. | 0:41:30 | 0:41:34 | |
Right, get out of here quick | 0:41:34 | 0:41:35 | |
before you make me a permanent fixture. | 0:41:35 | 0:41:38 | |
Thanks very much, mate. See you later, guys. Thank you very much. | 0:41:38 | 0:41:41 | |
Cheers, mate, thank you. | 0:41:41 | 0:41:42 | |
Smiling. | 0:41:44 | 0:41:45 | |
I think tonight's been a bit of a success bringing them here | 0:41:48 | 0:41:51 | |
and getting a couple of guys in the kitchen | 0:41:51 | 0:41:53 | |
has really helped inspire them. | 0:41:53 | 0:41:55 | |
Thing about it is, their hard work starts tomorrow, | 0:41:55 | 0:41:59 | |
when we've got to do this for 1,000 people a day... | 0:41:59 | 0:42:01 | |
Off we go. Go. | 0:42:01 | 0:42:03 | |
Since the first dish came out, | 0:42:03 | 0:42:05 | |
we haven't stopped talking about food | 0:42:05 | 0:42:07 | |
and it's motivational for these staff to talk to me | 0:42:07 | 0:42:11 | |
the way that they've been so enthused about what they've seen tonight. | 0:42:11 | 0:42:14 | |
And if we can put some of that into our patient menus | 0:42:14 | 0:42:18 | |
then Scarborough Hospital patient food | 0:42:18 | 0:42:21 | |
is going to be on the map for life. | 0:42:21 | 0:42:24 | |
Next time: as we try to come up with a workable menu, | 0:42:27 | 0:42:31 | |
obstacles are thrown in our way. | 0:42:31 | 0:42:34 | |
It's a defrosting cabinet and instead of defrosting my fish, | 0:42:34 | 0:42:37 | |
it actually cooked it. | 0:42:37 | 0:42:40 | |
There's bad news from the Hospital Trust. | 0:42:41 | 0:42:44 | |
It's kind of made my job a whole lot harder, hasn't it, really? | 0:42:44 | 0:42:48 | |
But Pat refuses to crack under pressure. | 0:42:48 | 0:42:53 | |
We'll get there and we'll implement those menus | 0:42:53 | 0:42:56 | |
if it's the last thing that we do. | 0:42:56 | 0:42:58 | |
Subtitles by Red Bee Media Ltd | 0:43:07 | 0:43:10 |