0:00:03 > 0:00:07'Every year, the NHS spends around £500 million on hospital food,
0:00:07 > 0:00:13'but it's reckoned that almost half the patients refuse to eat it because they find it inedible.'
0:00:13 > 0:00:17- Mashed potato. What's wrong with the mash? - You could hang wallpaper up with it.
0:00:17 > 0:00:20'I believe that everybody deserves to eat good food.'
0:00:20 > 0:00:25To me, there's nowhere where food is more important than in a hospital.
0:00:25 > 0:00:30'It's estimated that the previous government spent more than £50 million
0:00:30 > 0:00:33'on failed initiatives to change the food on our wards.
0:00:33 > 0:00:36'Scarborough General Hospital is up for change.
0:00:36 > 0:00:38'For the next three months,
0:00:38 > 0:00:42'I'm working alongside the kitchen staff to try and make a difference.'
0:00:42 > 0:00:44- Pat, I'm trying to help you. - I know you are.
0:00:44 > 0:00:48Everything's out of a tin, everything's out of a packet - everything.
0:00:48 > 0:00:49All the veg are frozen.
0:00:49 > 0:00:53'But there's also a personal reason why I want to take this on.'
0:00:53 > 0:00:56I watched my grandmother pass away in hospital
0:00:56 > 0:01:00and she was a huge influence on me
0:01:00 > 0:01:02in terms of food and teaching me about food.
0:01:02 > 0:01:04To watch her suffer
0:01:04 > 0:01:08and to watch her eat the stuff that was served in the hospital...
0:01:08 > 0:01:10It wasn't fantastic.
0:01:10 > 0:01:15The only way to change it is to physically get off your backside and do something about it.
0:01:27 > 0:01:30I've been given exclusive access behind the scenes
0:01:30 > 0:01:34here at Scarborough General Hospital in North Yorkshire. My mission?
0:01:34 > 0:01:38To succeed where others have failed and come up with a workable model
0:01:38 > 0:01:43that can lift the standard of food served in hospitals across the UK.
0:01:43 > 0:01:48For many who come in at their most vulnerable, the food just serves to further dampen their spirits.
0:01:48 > 0:01:53- As a package, it's pretty poor. - The cabbage, the carrots, were cooked within an inch of their life.
0:01:53 > 0:01:55The potatoes - just don't like it at all.
0:01:57 > 0:02:01Every day here in Scarborough, the catering team does an incredible job,
0:02:01 > 0:02:07providing 1,000 meals with a budget of just £3.49 per patient per day.
0:02:07 > 0:02:08But over the years,
0:02:08 > 0:02:12they've come to rely heavily on packet food and frozen vegetables.
0:02:13 > 0:02:16I knew when I came here that it was going to be a bit of a challenge.
0:02:16 > 0:02:19I didn't quite realise how in-deep,
0:02:19 > 0:02:21and the depth of the challenge it was going to be.
0:02:24 > 0:02:26So based on what I've seen so far,
0:02:26 > 0:02:30I've come up with a plan that I hope will lead to change.
0:02:30 > 0:02:32Simplify and improve the menu,
0:02:32 > 0:02:34reducing the number of dishes
0:02:34 > 0:02:36and focusing on quality rather than quantity.
0:02:36 > 0:02:38Reducing wastage on the ward
0:02:38 > 0:02:43by improving communication between nurses and kitchen staff.
0:02:43 > 0:02:46Winning the hearts and minds of those on the front line.
0:02:46 > 0:02:49Forging relationships with local suppliers.
0:02:49 > 0:02:53This could mean fresher food, but also help ailing local businesses.
0:02:53 > 0:02:56Providing better-quality and more nutritious food
0:02:56 > 0:02:59paid for by generating an income from the restaurant
0:02:59 > 0:03:01that can be ploughed back into the kitchen.
0:03:06 > 0:03:08This is a team of experienced chefs
0:03:08 > 0:03:12and I want to rekindle their passion for their profession.
0:03:12 > 0:03:15These people are not Joe Bloggs off the street,
0:03:15 > 0:03:17they're highly-trained professional chefs
0:03:17 > 0:03:19that are doing it in their retirement,
0:03:19 > 0:03:20or at the end of their career.
0:03:20 > 0:03:23They still want to create stuff out of fresh veg.
0:03:23 > 0:03:26In charge, is manager Pat Bell.
0:03:26 > 0:03:28She's worked for the NHS throughout her career
0:03:28 > 0:03:30and has been at Scarborough for over 20 years.
0:03:30 > 0:03:36She's supported by a dedicated team, who include head chef Sharon Ellis,
0:03:36 > 0:03:40who's been cooking at the hospital for a staggering 27 years.
0:03:40 > 0:03:41Alan Rosbottom,
0:03:41 > 0:03:43also known as Big Al,
0:03:43 > 0:03:46who's been here almost as long, with 21 years under his belt.
0:03:46 > 0:03:48Darren Glover,
0:03:48 > 0:03:50or Big Bird to his colleagues,
0:03:50 > 0:03:52who is practically a newbie.
0:03:52 > 0:03:54He's only been here five years.
0:03:54 > 0:03:58And the man's whose backing I need to make all this happen
0:03:58 > 0:04:00is the hospital's chief executive, Mike Proctor.
0:04:08 > 0:04:11Today, I'm focusing their minds on the heart of my mission,
0:04:11 > 0:04:13coming up with a workable menu
0:04:13 > 0:04:16to serve on both the wards and in the public restaurant.
0:04:18 > 0:04:22I suspect my new menu won't be possible on their limited budget,
0:04:22 > 0:04:26so I've come up with a cunning plan to generate extra income from the restaurant.
0:04:26 > 0:04:32And any profits we make, I'd like to plough back into improving the food.
0:04:33 > 0:04:36Well, it's early in the kitchen. The guys here start at six o'clock
0:04:36 > 0:04:38and this is really the busiest time.
0:04:38 > 0:04:41So they've got to prepare for lunch, and then, at the same time,
0:04:41 > 0:04:44they've got to prepare for the meals in the evening.
0:04:44 > 0:04:48So, everything is done in about a six-hour period. So I'm going to give them a hand.
0:04:51 > 0:04:55What struck me when I first visited Scarborough, was their inefficient menu system.
0:04:55 > 0:04:58I know that the menus last for three weeks - they're a three-week cycle.
0:04:58 > 0:05:01But are people really staying here three weeks?
0:05:01 > 0:05:04Do, really, people mind having a different choice
0:05:04 > 0:05:05every day for 21 days?
0:05:05 > 0:05:07Are you really bothered with that?
0:05:07 > 0:05:10In fact, the average length of stay is four and a half days,
0:05:10 > 0:05:13so having a different menu to choose from every day for three weeks
0:05:13 > 0:05:16really does seem unnecessary.
0:05:16 > 0:05:20I propose rotating the menu on a weekly basis instead,
0:05:20 > 0:05:24as this means Pat will be able to buy more in bulk
0:05:24 > 0:05:25and streamline her ordering.
0:05:25 > 0:05:30The money that she saves by doing this can be ploughed into buying better quality ingredients.
0:05:30 > 0:05:34But all the best ingredients in the world aren't going to help
0:05:34 > 0:05:38unless they do something about the equipment in the kitchen,
0:05:38 > 0:05:41which I reckon wouldn't look out of place on the Antiques Roadshow.
0:05:45 > 0:05:47It's a defrosting cabinet
0:05:47 > 0:05:51and instead of defrosting my fish, it actually cooked it.
0:05:51 > 0:05:54- So we had to dispose of it. - It cooked it?!- It cooked it.
0:05:54 > 0:05:59What normally happens after it's finished defrosting, is it goes onto a refrigeration hold.
0:05:59 > 0:06:01But, obviously, that didn't happen.
0:06:01 > 0:06:04So this 16 years old.
0:06:04 > 0:06:07This was replaced in 1995.
0:06:07 > 0:06:13When I came in this morning, the handle on the brack pan had come loose, so that they couldn't tilt it.
0:06:13 > 0:06:15They couldn't twist it to tilt it.
0:06:15 > 0:06:19- So, what happens if this thing breaks?- We have one of two options.
0:06:19 > 0:06:21You either take the dish off the menu,
0:06:21 > 0:06:26or we have to cook food sooner, so we can cook it all in the one brack pan.
0:06:26 > 0:06:28But then if we do that,
0:06:28 > 0:06:31we'll get criticised by the environmental health officer
0:06:31 > 0:06:33because we're cooking food too soon.
0:06:33 > 0:06:37'I can't believe what I'm hearing, and it doesn't end there.'
0:06:37 > 0:06:42So, the other thing, this is one of our large combination ovens
0:06:42 > 0:06:44and if we were cooking joints in here
0:06:44 > 0:06:46we would use an integral probe.
0:06:46 > 0:06:48And once the centre...
0:06:48 > 0:06:50How long has that been like that?
0:06:50 > 0:06:53Two or three months.
0:06:53 > 0:06:55- Months?- Months.
0:06:56 > 0:06:59Scarborough has an internal maintenance department,
0:06:59 > 0:07:03but they look after the whole hospital, and, unfortunately,
0:07:03 > 0:07:05the kitchen is way down on their list of priorities.
0:07:05 > 0:07:10On my first visit, I discovered that the steamer hadn't worked for years.
0:07:10 > 0:07:11It's not a microwave, nothing!
0:07:11 > 0:07:14Superheated steam. You keep all the nutrients in there.
0:07:14 > 0:07:18It's a brilliant, brilliant, brilliant way of cooking.
0:07:18 > 0:07:21So we need that to work.
0:07:21 > 0:07:23But rather than get it repaired,
0:07:23 > 0:07:27the maintenance team just condemned it and took it away.
0:07:29 > 0:07:32That's the thing that happens in the health service.
0:07:32 > 0:07:35You don't have, like, every five or 10 years you have a refit.
0:07:35 > 0:07:36Our things get replaced,
0:07:36 > 0:07:40well, basically, when they come to the end of their working life.
0:07:40 > 0:07:43To me, it's kind of common sense
0:07:43 > 0:07:46- that the maintenance of it is the most crucial thing.- Mm-hmm.
0:07:46 > 0:07:48Because if you don't maintain it...
0:07:48 > 0:07:51it's never going to work, is it?
0:07:51 > 0:07:54'It does amaze me, to be honest.
0:07:54 > 0:07:56I mean, it is actually no wonder
0:07:56 > 0:08:01they had a report and the environmental health gave them a demand
0:08:01 > 0:08:03that they had to fix the floor.
0:08:03 > 0:08:06And that's why they're in the situation that they're in at the moment.
0:08:06 > 0:08:10Because otherwise, they were going to shut the hospital kitchen down.
0:08:10 > 0:08:13It's just...
0:08:19 > 0:08:23I'm astonished that head chef Sharon and her team of chefs
0:08:23 > 0:08:28are currently able to provide 1,000 meals every day from this kitchen.
0:08:29 > 0:08:32So, what changes have you seen over the years, Sharon?
0:08:32 > 0:08:35Erm...changes?
0:08:35 > 0:08:39The hospital's got bigger, but the kitchen's the same size, you know?
0:08:39 > 0:08:41This kitchen was built in 1930,
0:08:41 > 0:08:45when the hospital was doing 150 patients a day.
0:08:45 > 0:08:49But since then, the hospital has doubled in size
0:08:49 > 0:08:53and they now have to feed around 300 patients every day.
0:08:53 > 0:08:56I feel sorry for them. If this is all they've got to work with,
0:08:56 > 0:08:59then it's kind of fighting a losing battle, isn't it?
0:09:01 > 0:09:02How old is this?
0:09:02 > 0:09:05Again, that's been here before I arrived, which is, er...
0:09:05 > 0:09:08- Before you arrived?! - Yeah, a few years, yeah!
0:09:08 > 0:09:10It's my favourite piece of equipment.
0:09:10 > 0:09:12It's your favourite piece of equipment?
0:09:13 > 0:09:15It's like a poop scoop!
0:09:17 > 0:09:21Spending money on the kitchen equipment is not seen as crucial,
0:09:21 > 0:09:23but without some investment,
0:09:23 > 0:09:27it's hard to see how we'll be able to improve the food here at Scarborough.
0:09:27 > 0:09:29- Hello, Mike.- Hi, there.
0:09:29 > 0:09:31- Nice to see you.- Nice to see you.
0:09:31 > 0:09:35'I've already told the hospital's new chief executive, Mike Proctor,
0:09:35 > 0:09:39'that in order to kick start change some money needs to be spent.
0:09:39 > 0:09:43'He's due to meet the catering team for the first time.'
0:09:45 > 0:09:47'Well, I think you'd need...'
0:09:47 > 0:09:49To do what they want to do -
0:09:49 > 0:09:52particularly to do what the Trust want to do upstairs -
0:09:52 > 0:09:56you're probably looking at 20, 30 grand, I have to say.
0:09:59 > 0:10:01So, fingers crossed.
0:10:04 > 0:10:06Ah, the big boss is here.
0:10:06 > 0:10:09- Hiya. Mike.- Sharon. Hi. - Mike Proctor.
0:10:09 > 0:10:11- This is, our chief executive. - How are you doing, matey?
0:10:11 > 0:10:16- Hi, nice to see you again.- Are you all right?- I'm good thanks. How are you?- Very good.- Good morning?
0:10:16 > 0:10:19Very good. Shall I get... Is this good news or is this bad news?
0:10:19 > 0:10:22Shall we gather people around, is that a good idea?
0:10:22 > 0:10:25Do you want to gather the troops? Gather the troops.
0:10:30 > 0:10:31Hi, everybody.
0:10:31 > 0:10:33Hi there. Hi there. Hi.
0:10:33 > 0:10:38Hi, everybody. Pleased to meet you. My name's Mike Proctor, I'm chief executive here.
0:10:38 > 0:10:44I've been involved in, and really interested in, the work that James has been talking to you about.
0:10:44 > 0:10:46He came to see me last week
0:10:46 > 0:10:49and had lots of ideas about how to make things better.
0:10:49 > 0:10:53But one of the things he needed from us is for us to spend a little bit of money on that
0:10:53 > 0:10:55to actually improve that.
0:10:55 > 0:10:59So, myself and James Haywood, who's director of facilities,
0:10:59 > 0:11:01have been to see the director of finance.
0:11:01 > 0:11:06We've turned him upside down, picked his back pocket and we've been able to put together £5,000
0:11:06 > 0:11:11for you to actually use on this project, OK?
0:11:11 > 0:11:13Great stuff. Let's use it wisely, eh?
0:11:13 > 0:11:17- Yeah.- Let's see what we can do, OK? Thanks.
0:11:17 > 0:11:21- Thank you very much. - Cheers. No problem. Thank you.
0:11:21 > 0:11:23Right, back to work, troops.
0:11:23 > 0:11:26Could have put another zero on the end of it!
0:11:26 > 0:11:29That's next... But, you never know, we'll do our best.
0:11:29 > 0:11:30We'll do our best. It's a start.
0:11:30 > 0:11:33It is a start.
0:11:33 > 0:11:37It's kind of made my job a whole lot harder, hasn't it, really?
0:11:37 > 0:11:39Five grand?
0:11:53 > 0:11:58I know you've only been here eight weeks, but I want you to understand what these guys go through.
0:11:58 > 0:12:04I'm gobsmacked that they do this for 26 years, day in day out,
0:12:04 > 0:12:07constantly, and they've still got a smile on their face.
0:12:07 > 0:12:11It's just, any one of my guys would just go...
0:12:11 > 0:12:13"Get stuffed." And walk out.
0:12:13 > 0:12:15The five grand is a starter, right?
0:12:15 > 0:12:18I know it's a starter, but it ain't going to switch a switch in there.
0:12:18 > 0:12:22And it's to do the stuff that you came and asked me about doing.
0:12:22 > 0:12:24- Yeah.- Absolutely happy about that.
0:12:24 > 0:12:26Well, what I'm proposing is,
0:12:26 > 0:12:28if we're going to spend that five-grand budget...
0:12:28 > 0:12:33This is what happens in a hospital down south that I think works.
0:12:33 > 0:12:36If we spend that five-grand budget upstairs,
0:12:36 > 0:12:40it's only fair for us, we're working out to make that work,
0:12:40 > 0:12:42that the money from that and the proceeds from it
0:12:42 > 0:12:46- go back into here to make this work.- Yes.
0:12:46 > 0:12:49I've got good reason to believe this funding model can work.
0:12:49 > 0:12:53Despite having a similar patient food budget, the Royal Brompton Hospital in London
0:12:53 > 0:12:56provides high-quality, nutritious food
0:12:56 > 0:13:00and pays for this by reinvesting profits from their restaurant into the kitchen.
0:13:00 > 0:13:04And I'm hoping Mike will let us use any of the profits we make in the same way.
0:13:07 > 0:13:10In principle, in terms of the profits that are made,
0:13:10 > 0:13:13the increased profits certainly that are made, but the overall...
0:13:13 > 0:13:17- No, not the increased profits. - Well...- The only way that this would work.- Yeah.
0:13:17 > 0:13:22And to make it beneficial for these guys and everything, and the whole project to work...
0:13:22 > 0:13:26That is how I envisaged it to work, because it works at Brompton Hospital.
0:13:26 > 0:13:32You get better. The whole ethos of the food in Scarborough General Hospital gets better - everything.
0:13:32 > 0:13:35But to be able to afford to do that,
0:13:35 > 0:13:37I have to have a revenue stream coming in elsewhere
0:13:37 > 0:13:41from the £3.49 we get at the moment.
0:13:41 > 0:13:42'Without proper investment,
0:13:42 > 0:13:45'this campaign could fall at the first hurdle.'
0:13:47 > 0:13:50What can you do with five grand in a commercial kitchen?
0:13:53 > 0:13:57Apart from buy a few ladles and...
0:13:57 > 0:13:59get one of the machines fixed?
0:13:59 > 0:14:01But it's...
0:14:03 > 0:14:06..certainly not made my life any easier.
0:14:13 > 0:14:15HOLDING BACK TEARS We'll get there
0:14:15 > 0:14:19and we'll implement those menus if it's the last thing that we do.
0:14:23 > 0:14:26In 2000, an official Department Of Health report on the NHS
0:14:26 > 0:14:30found that patient food was variable in quality.
0:14:30 > 0:14:32It didn't respond to patient's needs
0:14:32 > 0:14:35and that too much of it was wasted as a result.
0:14:35 > 0:14:39With a decade of failed initiatives, little has changed.
0:14:39 > 0:14:41There's still an awful amount of food wasted
0:14:41 > 0:14:44and it's not just the food that patients leave on the plates.
0:14:44 > 0:14:49On my first visit, I discovered that 40% of the food taken up to the wards
0:14:49 > 0:14:52was thrown out straight from the trolleys.
0:14:52 > 0:14:57- And once you've done this, what happens to all this lot? - Whatever's left gets disposed of.
0:14:57 > 0:15:00It can't be reused because it's been out on the ward.
0:15:00 > 0:15:01So, anything that's not eaten...
0:15:01 > 0:15:04- It's gone.- Yeah.
0:15:04 > 0:15:08Once it goes off the ward, it can go down a waste disposal unit, everything that's left over.
0:15:13 > 0:15:14This is extremely expensive,
0:15:14 > 0:15:17and after helping out head chef Sharon in the kitchen,
0:15:17 > 0:15:20it's clear to me where the fundamental flaw in the system lies.
0:15:23 > 0:15:25"CST." What's that?
0:15:25 > 0:15:27I didn't have any numbers for those.
0:15:27 > 0:15:29I mean, it's nearly half past ten.
0:15:29 > 0:15:34- They should have rung them down, a while ago.- So the reason why you haven't...- They haven't rung them.
0:15:34 > 0:15:37This is another problem that we have, as well.
0:15:37 > 0:15:40You know, they need the orders from the ward
0:15:40 > 0:15:41and they don't get them.
0:15:41 > 0:15:45So part of the reason why we're cooking a lot
0:15:45 > 0:15:48is that they don't know what they're cooking for.
0:15:48 > 0:15:51They have no idea what numbers they're cooking for. Kind of...
0:15:51 > 0:15:53if I said to you, a dinner party,
0:15:53 > 0:15:55"Well, you might have 50, you could have 100.
0:15:57 > 0:15:59"Might not. Prep for 120."
0:15:59 > 0:16:02Then they ring up and say it's our fault because they haven't got it,
0:16:02 > 0:16:06- but we're not mind-readers, you know? Not yet anyway.- No.
0:16:06 > 0:16:07Do you see much waste or not?
0:16:07 > 0:16:12I don't suppose you do when it leaves here, because the rest of it goes to the dining room.
0:16:12 > 0:16:16- That's right. And they get rid of the waste on the wards, so... - So you don't see it?- No, I don't.
0:16:16 > 0:16:19But it would help if you got the orders.
0:16:19 > 0:16:22Oh, yeah, yeah. If we knew exactly what they wanted, yeah.
0:16:24 > 0:16:28This incredible amount of food wastage could be reduced
0:16:28 > 0:16:32if there were clearer lines of communication between the wards and the kitchen.
0:16:32 > 0:16:38I need this to start happening, as I definitely don't want my new dishes to end up in the bin.
0:16:43 > 0:16:45Now that the lunchtime rush is over,
0:16:45 > 0:16:48we finally get the chance to put our heads together
0:16:48 > 0:16:50to crack on with the new menus.
0:16:50 > 0:16:53They don't only need to appeal to the patients on the wards,
0:16:53 > 0:16:57but also the paying public and the hospital staff in the restaurant,
0:16:57 > 0:17:00as generating a profit from the restaurant
0:17:00 > 0:17:02is key to making my plan work.
0:17:02 > 0:17:07I've got lots of ideas, so I've gathered together Pat, head chef Sharon,
0:17:07 > 0:17:08dietician Rachael Bumby
0:17:08 > 0:17:13and Denis Smith, who's responsible for liaising with all the hospital's suppliers
0:17:13 > 0:17:16to work out exactly which dishes we should go for.
0:17:18 > 0:17:21I don't think veg chilli and an omelette is a good combination.
0:17:21 > 0:17:26- It would have to go down here. - Yeah, I think you ought to mix it. - Bolognese, we do that one.
0:17:26 > 0:17:31- We've got lasagne on Thursday. Where's the other one? We've got... - Bolognese here and then do a pasta.
0:17:31 > 0:17:33Pasta on Saturday.
0:17:33 > 0:17:36A vegetable penne pasta.
0:17:36 > 0:17:40- Cheese and mushroom quiche flies out.- We've got baked gammon, so that's relatively low fat.
0:17:40 > 0:17:45- Yeah, that's what I was going to say. - I'd like to see creamed mash potato, I'd like to see carrots.
0:17:45 > 0:17:48I'd like to see beans, but I'd like to see fresh carrots and beans.
0:17:51 > 0:17:54We've had to come up with 14 soups and 35 main dishes
0:17:54 > 0:17:58that all meet the dietician's strict nutritional criteria.
0:17:58 > 0:18:01They have to appeal to a wide range of patients
0:18:01 > 0:18:04and contain the right blend of vitamins and minerals.
0:18:04 > 0:18:08It's been a challenge replacing all that packet soup,
0:18:08 > 0:18:11but done it with fresh homemade ones, like butternut squash and lime,
0:18:11 > 0:18:13and cauliflower and apple.
0:18:14 > 0:18:20For the main courses, I'm opting for dishes that will endure the journey from the kitchen to the ward
0:18:20 > 0:18:22and still be nutritious and palatable.
0:18:22 > 0:18:26They'll have to withstand sitting for hours in hot cabinets and being superheated.
0:18:26 > 0:18:30So I've replaced dishes like chicken pasta and lamb stew
0:18:30 > 0:18:36with my chicken and leek bake, and a healthy tasty Mediterranean roasted vegetable couscous.
0:18:36 > 0:18:42I'm enhancing the dessert menu by adding more homemade comfort dishes,
0:18:42 > 0:18:44like my signature dish, sticky toffee pudding.
0:18:44 > 0:18:50Also on the list is treacle tart, and scones with jam and cream.
0:18:50 > 0:18:54But I'm still negotiating with Pat about removing the custard that turns to gloop
0:18:54 > 0:18:58hours after leaving the kitchen. I'm not going to put custard on the menu.
0:18:58 > 0:19:00Well, I think you're a nutter.
0:19:00 > 0:19:02THEY LAUGH
0:19:02 > 0:19:06I don't like cream, James. And do I not have crumble and custard a lot?
0:19:09 > 0:19:13Pat has control of a £500,000 food budget.
0:19:13 > 0:19:16Her ordering systems have hardly changed over the past 20 years
0:19:16 > 0:19:21and she buys a lot of her produce from huge multinational companies
0:19:21 > 0:19:24who don't necessarily offer her the best prices.
0:19:24 > 0:19:26I want this to change and my ambition
0:19:26 > 0:19:28is for 75% of our fresh produce
0:19:28 > 0:19:32to come from local suppliers here in Yorkshire.
0:19:32 > 0:19:37This way the local economy could also benefit from her substantial buying power.
0:19:37 > 0:19:40It's quite ground-breaking, what we're trying to do.
0:19:40 > 0:19:44- When was a last time a supplier knocked on the back door of your kitchen?- Local supplier?- Yeah.
0:19:44 > 0:19:48- I can't remember a local supplier coming to visit.- Over 20 years?
0:19:48 > 0:19:52What we've got to do is just get that information out to those suppliers.
0:19:52 > 0:19:54You do realise there's going to be a queue now!
0:19:54 > 0:19:56- Yeah.- There probably will be.
0:19:56 > 0:20:00We've got to break down those barriers to make accessing us easier,
0:20:00 > 0:20:05and if we can do it, then hopefully, that will snowball across the NHS.
0:20:05 > 0:20:10Whereas before, everything has always been done on a national level,
0:20:10 > 0:20:12so the big companies could afford to do that.
0:20:12 > 0:20:16The small local producer, you know...
0:20:16 > 0:20:18It's like they're the single person, aren't they?
0:20:18 > 0:20:20Probably him and his wife, or whatever.
0:20:20 > 0:20:23They haven't got the time to go through those procedures,
0:20:23 > 0:20:26so we need to make those procedures simpler for them.
0:20:26 > 0:20:28One of those stone in the pond things.
0:20:28 > 0:20:30The ripples hopefully start to work.
0:20:30 > 0:20:33But how can people go about it - if they're watching this,
0:20:33 > 0:20:36working at other NHS hospitals - is it that complicated?
0:20:36 > 0:20:38It's not that complicated.
0:20:38 > 0:20:40What they've got to do, if they can go onto our website,
0:20:40 > 0:20:43look for the contact details, they can give me a ring.
0:20:52 > 0:20:54Today's been a mixed day of highs and lows.
0:20:54 > 0:20:58The highs - I'm really pleased we've got the menu done. Thank God, to be honest!
0:20:58 > 0:21:00It's now seven days,
0:21:00 > 0:21:06because it took long enough just to get the seven days of dishes on the menu,
0:21:06 > 0:21:07let alone three weeks.
0:21:07 > 0:21:10I think they've finally come round to the fact that that's going well.
0:21:10 > 0:21:11The lows have been Mike.
0:21:11 > 0:21:15I was very, very surprised that all we got was five grand.
0:21:15 > 0:21:21We've been able to put together £5,000 for you to actually use on this project, OK?
0:21:24 > 0:21:29I walked in this morning, and already stuff is breaking down on a daily basis. It's just relentless.
0:21:31 > 0:21:32It's a defrosting cabinet
0:21:32 > 0:21:35and instead of defrosting my fish, it actually cooked it.
0:21:37 > 0:21:39Procurement with Denis.
0:21:39 > 0:21:44I think having him on board certainly helps Pat tremendously,
0:21:44 > 0:21:46because I think he's of the same opinion.
0:21:46 > 0:21:51When it comes from all of us like, if we're all basically rowing in the right direction,
0:21:51 > 0:21:53then it makes life a lot easier.
0:21:58 > 0:22:01I think it's important for Pat and her head chef Sharon
0:22:01 > 0:22:03to get out of the kitchen to take a look
0:22:03 > 0:22:07at exactly what's available on their doorstep.
0:22:07 > 0:22:11Scarborough is surrounded by some of the finest and most fertile
0:22:11 > 0:22:12farming land in the UK.
0:22:15 > 0:22:18But some of the small family businesses in the area
0:22:18 > 0:22:21are under threat. By buying locally,
0:22:21 > 0:22:23Pat could offer them a lifeline.
0:22:23 > 0:22:27Elaine Keith runs a livestock farm which sells prime cuts
0:22:27 > 0:22:31of beef and pork and is based just six miles from the hospital.
0:22:31 > 0:22:35I didn't know you were here, Elaine, and it's absolutely fascinating.
0:22:35 > 0:22:37Who are your main suppliers at the moment?
0:22:37 > 0:22:40Who do you provide your meat to?
0:22:40 > 0:22:43Well, I've moved over from having my own shop
0:22:43 > 0:22:46to more into the wholesale market now and we provide
0:22:46 > 0:22:49Aberdeen Angus beef for a couple of farm shops.
0:22:49 > 0:22:52But they're predominantly buying, I take it, fillet steaks,
0:22:52 > 0:22:55- sirloin steaks, that kind of stuff? - Yes, that's right yes.
0:22:55 > 0:22:58What do you have difficulty selling in terms of beef?
0:22:58 > 0:23:03We end up with a mountain of mince, casserole steak, stewing steak. The cheaper cuts.
0:23:03 > 0:23:06That's what we use an awful lot of on our menus.
0:23:06 > 0:23:08Especially Aberdeen Angus from Seamer as well.
0:23:08 > 0:23:11She's writing the menu already, look at that.
0:23:11 > 0:23:14It all comes down to cost. That's the main thing.
0:23:14 > 0:23:16With the hospital so close,
0:23:16 > 0:23:20what's stopped you knocking on the door of the hospital? Haven't thought about it?
0:23:20 > 0:23:23It would never occur to me that you'd be interested
0:23:23 > 0:23:26in procuring something quite so local.
0:23:26 > 0:23:30Have you ever thought that it's only the big boys that can approach us?
0:23:30 > 0:23:35Definitely. You know, you think of it from, from our point of view, it's already sewn up,
0:23:35 > 0:23:39that you're on quite long-term contracts with wholesalers
0:23:39 > 0:23:42to be producing quantity rather than quality.
0:23:42 > 0:23:45Yeah. So if we got our procurement department to talk to you
0:23:45 > 0:23:46to see if you could supply us,
0:23:46 > 0:23:50- would you be interested? - Oh, definitely yes.
0:23:50 > 0:23:52Of course I would. Yeah.
0:23:52 > 0:23:54For us, you know, I want to stay farming.
0:23:54 > 0:23:59One of the reasons that we went into the butchery side of it
0:23:59 > 0:24:01was that I could stay farming,
0:24:01 > 0:24:03so if I had a longer-term contract
0:24:03 > 0:24:06then it secures my future and perhaps my son's future as well.
0:24:07 > 0:24:10But it's not just Aberdeen Angus beef that can make it
0:24:10 > 0:24:14onto the menus, as Elaine rears pigs too.
0:24:14 > 0:24:16I've found this whole project fascinating,
0:24:16 > 0:24:20going out meeting the producers, and it just brings reality back
0:24:20 > 0:24:23to where food comes from, doesn't it? I'd love to be able to bring
0:24:23 > 0:24:26all my chefs out, you know,
0:24:26 > 0:24:29throughout the year, just for them to see this sort of thing.
0:24:29 > 0:24:32Just remind them, you know, this is where it comes from
0:24:32 > 0:24:35and we need to look after it and use it wisely, isn't it?
0:24:37 > 0:24:40Rearing livestock is just one side to Elaine's business.
0:24:40 > 0:24:44To preserve her livelihood, she's employed an in-house butcher
0:24:44 > 0:24:47so she can guarantee the quality of her cuts of meat.
0:24:50 > 0:24:53Right, girls. This is Paul.
0:24:53 > 0:24:56- We're in the butchery.- Hi Paul. - Hiya.
0:24:56 > 0:24:59There's not many farms, certainly wasn't when I was a farmer,
0:24:59 > 0:25:02- with their own butchery. Something special.- Definitely.
0:25:02 > 0:25:05- How long have you been a butcher, then?- About 40 years now.
0:25:05 > 0:25:08- You're going to break this down into three?- Break it into three.
0:25:23 > 0:25:26Centre part of it, the meat, they're your prime cuts.
0:25:26 > 0:25:28The two end bits are secondary ones.
0:25:28 > 0:25:31That's right. Especially your top end, your shoulder.
0:25:31 > 0:25:35You don't seem to sell a lot of leg, really.
0:25:35 > 0:25:38We've used it for roasting but the butchery side of it,
0:25:38 > 0:25:41it hasn't been butchered very well, cos with the budget,
0:25:41 > 0:25:45we have to make sure there's so many slices out of one joint.
0:25:45 > 0:25:48If it falls apart, it's a nightmare. You've got a lot of waste.
0:25:48 > 0:25:53You've got your leg. That's your leg. You take this muscle off here
0:25:53 > 0:25:56and when you roll, you end up with one solid piece of meat,
0:25:56 > 0:25:58so when you're cutting it,
0:25:58 > 0:26:00- you can cut it all the way down. - All the way through.
0:26:00 > 0:26:04The big thing with mass-produced pork, particularly gammon,
0:26:04 > 0:26:07- There's tons of water in it. They inject it.- They inject them, yeah.
0:26:07 > 0:26:10and tumble them and it absorbs all the liquid.
0:26:10 > 0:26:14You put them under the grill or in the oven and it just oozes white.
0:26:14 > 0:26:17Well, that's it. You lose it when you cook it, don't you?
0:26:17 > 0:26:20Rarely, though it's always dearer
0:26:20 > 0:26:22than that type of thing is.
0:26:22 > 0:26:26- Probably more cost effective. - It probably wouldn't really cost you any more,
0:26:26 > 0:26:30cos I'd say you lose a third, which you won't lose that on that.
0:26:30 > 0:26:35Yeah. I was just looking at those. You know we do bacon wraps.
0:26:35 > 0:26:37- You mean for the dining room? - Yeah, the dining room.
0:26:37 > 0:26:40- Fantastic.- How good would that look inside a bap?
0:26:40 > 0:26:44I think stuff like that and roasting a joint like this,
0:26:44 > 0:26:46particularly in the dining room upstairs,
0:26:46 > 0:26:50it's a great way for you to utilise it in terms of the dining room.
0:26:50 > 0:26:52But I see no reason
0:26:52 > 0:26:56why we can't use this for the patients, unless we get...
0:26:56 > 0:26:59If we get the dining room working and we get the costs back to you,
0:26:59 > 0:27:02- this could be served to our patients.- Yeah, yeah.
0:27:02 > 0:27:04Girls, I think we should see what it tastes like.
0:27:04 > 0:27:08- Thanks very much for that, Paul. - Pleasure.- Thanks, Paul.
0:27:08 > 0:27:09- Bye.- See you again.
0:27:09 > 0:27:12Oh, that was amazing. I would love to be able
0:27:12 > 0:27:16- to put something like that on the menu.- Yeah.- See, I think we can.
0:27:16 > 0:27:20And I'll tell you the reason why.
0:27:20 > 0:27:24The reason why I'm fighting on your case is this dining room.
0:27:24 > 0:27:27If we can get that dining room to make profit and make it work,
0:27:27 > 0:27:30the subsidies from that come back into your kitty,
0:27:30 > 0:27:33which then benefits the patients in terms of better food.
0:27:33 > 0:27:35That's the only way this is going to work.
0:27:35 > 0:27:39- Better show you how to cook it then, hadn't I? Come on.- Yeah. Can't wait.
0:27:46 > 0:27:49OK, girls, we've got some fantastic cuts of meat here.
0:27:49 > 0:27:52We've got the part from the shoulder, which you've seen,
0:27:52 > 0:27:56and some stewing beef. I really like your pies on the menu at the moment.
0:27:56 > 0:27:59- Yeah. They're really popular. - I'll tell you why.
0:27:59 > 0:28:02If we keep the pastry on top, it stops the filling from drying out.
0:28:02 > 0:28:05I still think we should keep that idea.
0:28:05 > 0:28:09I'm going to top this one with puff pastry. So, the idea of this...
0:28:09 > 0:28:10MEAT SIZZLES
0:28:10 > 0:28:12Obviously brown the meat beforehand
0:28:12 > 0:28:17cos this is predominantly where you get all your colour of the stew.
0:28:17 > 0:28:20'I then add two teaspoons of cornflour, onions, carrots,
0:28:20 > 0:28:22'mushrooms and the stock.'
0:28:22 > 0:28:26We're going to cook that for about two hours. Lid on.
0:28:26 > 0:28:28'Once the stew has been cooked,
0:28:28 > 0:28:30all I do is add a puff pastry lid.
0:28:38 > 0:28:41'My next dish is even simpler.'
0:28:41 > 0:28:44What I thought I'd do with this...
0:28:47 > 0:28:51Cupful of water.
0:28:51 > 0:28:53That's it.
0:28:53 > 0:28:56We don't often get opportunities to change things.
0:28:56 > 0:29:01- As you're finding, it's difficult when you want to change something. - Difficult, yes!
0:29:01 > 0:29:03When you work at a hospital, you have to make do,
0:29:03 > 0:29:06which we always have done, with what you're given.
0:29:06 > 0:29:09'I think that a roast will sell really well in the restaurant,
0:29:09 > 0:29:13'and Pat could charge up to £2.60 a portion.'
0:29:13 > 0:29:14This is a slow roast shoulder.
0:29:14 > 0:29:18I don't think it needs any salt, no pepper, nothing.
0:29:20 > 0:29:22Oh, listen to that crackling.
0:29:22 > 0:29:24Now look at that.
0:29:24 > 0:29:26Oh gosh, look at that.
0:29:26 > 0:29:27It'll be hot.
0:29:31 > 0:29:32Oh God, that's good.
0:29:32 > 0:29:34The secret of cooking is not complicated.
0:29:34 > 0:29:36It's chefs applying heat
0:29:36 > 0:29:37- to great ingredients.- Yeah.
0:29:37 > 0:29:39- That's it.- Lovely.
0:29:39 > 0:29:43- And we've got our meat pie.- Wow.
0:29:45 > 0:29:47Check that out.
0:29:47 > 0:29:49That'll serve one, won't it, on a ward? Eh?
0:29:49 > 0:29:53Utilise the topping to stop it from drying out.
0:29:54 > 0:29:59'At up to £2.70 per portion, the meat pie could also be a winner.'
0:30:00 > 0:30:02- Happy with that?- Happy with that.
0:30:02 > 0:30:05It goes to show, it's the quality
0:30:05 > 0:30:07of the ingredients
0:30:07 > 0:30:10that makes the world of difference to the food that we're eating.
0:30:10 > 0:30:12How do you feel about implementing this?
0:30:12 > 0:30:16If we want to use this type of ingredient,
0:30:16 > 0:30:18it's going to cost us more.
0:30:18 > 0:30:20We appreciate that.
0:30:20 > 0:30:22- Yeah.- We need to have correct ordering systems
0:30:22 > 0:30:25from the wards, that they don't over order
0:30:25 > 0:30:28and if we can reduce the overproduction that way,
0:30:28 > 0:30:32we can spend more on getting or putting it into better ingredients.
0:30:32 > 0:30:35It's not just a catering department issue
0:30:35 > 0:30:37that we've got to come over,
0:30:37 > 0:30:42It's educating the whole of the hospital basically, to help us
0:30:42 > 0:30:45and if they can help us, then we can give them food like this.
0:30:45 > 0:30:48It's sickening to us as well, when you send a pie like that
0:30:48 > 0:30:52out for 12 people and they take two out of it and the rest goes...
0:30:52 > 0:30:53- In the swill bin?- Mm.
0:30:53 > 0:30:56- So we've got a fair bit still to do then, I think.- Yeah.
0:31:06 > 0:31:09It's estimated that diet-related ill health
0:31:09 > 0:31:13costs us around £6 billion per year.
0:31:13 > 0:31:15Surely when people end up in the wards,
0:31:15 > 0:31:18hospitals should be setting the standards.
0:31:20 > 0:31:23In a bid to improve the food at Scarborough,
0:31:23 > 0:31:26I'm revamping the menus. But without the right tools,
0:31:26 > 0:31:28it's going to be an uphill struggle.
0:31:28 > 0:31:31We're using the £5,000 given to us by the Trust
0:31:31 > 0:31:32to reinvest in the restaurant
0:31:32 > 0:31:36as I need it to become a money-making machine for Pat.
0:31:36 > 0:31:39In the meantime, I want to help the team out myself.
0:31:39 > 0:31:41I'm buying them a new steamer out of my own money.
0:31:44 > 0:31:47If we achieve what you want and what you want and what I want,
0:31:47 > 0:31:50and we all leave here with a smile on our face,
0:31:50 > 0:31:52I'll buy you a brand new machine to replace that.
0:31:52 > 0:31:55Oh, James! Oh! That's nice.
0:31:55 > 0:31:57And that's coming from a Yorkshireman.
0:32:02 > 0:32:06I really think that this bit of kit is essential in the kitchen.
0:32:06 > 0:32:09Steaming, steaming veg, it's much healthier for you,
0:32:09 > 0:32:10much better for you.
0:32:10 > 0:32:14So, we're just seeing what it is to replace.
0:32:14 > 0:32:18'But sourcing the right one proves trickier than I was expecting.'
0:32:23 > 0:32:26I'm losing the will to live here with this.
0:32:26 > 0:32:27I'd give up, James.
0:32:35 > 0:32:38Hi, there. I'm enquiring about a blast steamer.
0:32:38 > 0:32:40Do you have any?
0:32:40 > 0:32:43Oh, whereabouts are you first?
0:32:43 > 0:32:45Norfolk? Oh, right.
0:32:45 > 0:32:48OK, great stuff. Thank you very much.
0:32:48 > 0:32:49Thank you. Bye.
0:32:52 > 0:32:54I think I've found one.
0:32:54 > 0:32:57'And with a bit of luck, this essential piece of kit
0:32:57 > 0:32:59will be here within the next few weeks.'
0:33:04 > 0:33:07We've agreed which dishes to put onto the new menus, but before
0:33:07 > 0:33:11we can get down to the serious business of cooking good tasty,
0:33:11 > 0:33:15healthy and nutritious food, there's just one more hurdle to get over.
0:33:15 > 0:33:18The Hospital Trust. Without their support,
0:33:18 > 0:33:21it could still all come to nothing.
0:33:34 > 0:33:36This is Scarborough Catering College.
0:33:36 > 0:33:38I spent three years training here as a student
0:33:38 > 0:33:41and it literally just sits next door to the hospital.
0:33:41 > 0:33:44Today's a big day. It's where the Trust and the powers that be
0:33:44 > 0:33:47get to taste the new dishes that I've put on the menu.
0:33:47 > 0:33:49Pat's arriving, Sharon's arriving,
0:33:49 > 0:33:52so I think I'd better get started in the kitchen.
0:33:57 > 0:34:00'There's a lot riding on this dinner.
0:34:00 > 0:34:03'I'm proposing a complete overhaul of the menus
0:34:03 > 0:34:05'by throwing out all the packet soups
0:34:05 > 0:34:09'and reducing the number of dishes we cook to enable us to focus
0:34:09 > 0:34:11'on quality rather than quantity.
0:34:11 > 0:34:15'The catering team is behind me, but Pat needs to get commitment
0:34:15 > 0:34:19'from the Trust if this project is ever getting off the ground properly.'
0:34:22 > 0:34:25- I'm worried about today.- Why?
0:34:25 > 0:34:29Having Mike and some people from the Trust Board over.
0:34:29 > 0:34:32If we don't convince them they've got to give me support
0:34:32 > 0:34:34when you're gone,
0:34:34 > 0:34:39and then this whole project is going to fall flat on its face.
0:34:39 > 0:34:42They all agree with you at the moment when you talk to them,
0:34:42 > 0:34:44but nobody's actually making
0:34:44 > 0:34:47any final commitment to say, "Yes, let's do it."
0:34:47 > 0:34:50- Right.- And we need to knock that home to them,
0:34:50 > 0:34:55that we've got to invest a little bit to regain more, so to speak.
0:34:55 > 0:34:58Now that's something we've got to fight for.
0:35:00 > 0:35:03'I think the best way to get them all on board is to let them
0:35:03 > 0:35:06'taste my new dishes alongside what is already being served
0:35:06 > 0:35:07'to the patients.'
0:35:11 > 0:35:14For starters, it's soup, a vital part
0:35:14 > 0:35:16of my plan for the new menus.
0:35:16 > 0:35:19Served up for lunch and dinner, it's one food that patients
0:35:19 > 0:35:21can eat when they're not feeling well.
0:35:21 > 0:35:25So I think it needs to be as nutritious and tasty as possible.
0:35:31 > 0:35:35'From the current hospital menu, we have packet vegetable soup,
0:35:35 > 0:35:38'which is high in additives and salt but low in protein and vitamins.'
0:35:38 > 0:35:41OK, you can take that out please.
0:35:41 > 0:35:44'I'm proposing we swap it for a homemade version.
0:35:44 > 0:35:47'Today, I've made butternut squash soup. Low in fat,
0:35:47 > 0:35:51'high in fibre and packed full of antioxidants.'
0:35:53 > 0:35:55Up for the taste challenge
0:35:55 > 0:35:58are Mike Proctor, the hospital's Chief Executive,
0:35:58 > 0:36:00James Hayward, Director of Facilities,
0:36:00 > 0:36:03ultimately responsible for the catering department.
0:36:03 > 0:36:08Leo McGrory, who lobbies on behalf of the patients
0:36:08 > 0:36:13and hospital dietician, Rachael Bumby.
0:36:17 > 0:36:20'First up is the packet soup.'
0:36:26 > 0:36:28What does it taste of?
0:36:28 > 0:36:30- It tastes floury. - It's very floury.
0:36:32 > 0:36:34It doesn't assume the shape of the bowl, does it?
0:36:34 > 0:36:36It stays in one half, I guess.
0:36:36 > 0:36:38- It's a bit like porridge. - It is a bit.
0:36:38 > 0:36:42'Next it's the turn of my butternut squash soup.'
0:36:49 > 0:36:52- It's really nice.- Very nice.
0:36:52 > 0:36:55How do the two dishes compare in costing?
0:36:55 > 0:36:57'My fresh soups are more expensive.'
0:36:57 > 0:37:01On average, 25p rather than 9p per person
0:37:01 > 0:37:05but by cutting down on menu options and buying in bulk,
0:37:05 > 0:37:08I think we'll be able to find the extra money.
0:37:08 > 0:37:11I think the food is often underrated in hospitals
0:37:11 > 0:37:15and I feel that these two dishes, one looks more stodgy, and bulky.
0:37:15 > 0:37:17After surgery, for a day or two,
0:37:17 > 0:37:21something light and easy to digest is so important.
0:37:21 > 0:37:24it's an essential part of treatment and healing,
0:37:24 > 0:37:28so we need to get our patients eating as much as we can
0:37:28 > 0:37:30for them to gain nutritional benefits.
0:37:30 > 0:37:35Yeah, and I just think the easiest way to do that is a fresh soup.
0:37:36 > 0:37:40'Moving onto the main course, from the hospital menu,
0:37:40 > 0:37:42'we have chicken and tomato pasta,
0:37:42 > 0:37:45'which has a tendency to dry out after it's been held
0:37:45 > 0:37:48'in a hot cabinet for hours and then superheated.'
0:37:49 > 0:37:53Patients order food several hours in advance before they eat the food.
0:37:53 > 0:37:57By the time it comes, they take one look at the dish
0:37:57 > 0:38:00and push it aside
0:38:00 > 0:38:03I think it's something we can't overlook, that the appearance
0:38:03 > 0:38:07and presentation of the dish to a patient is of tremendous importance.
0:38:07 > 0:38:09'And so is the taste.
0:38:09 > 0:38:12'There's silence.
0:38:12 > 0:38:14'I don't think it's a big hit with the panel.
0:38:14 > 0:38:18'Hopefully my roasted vegetable couscous with chicken
0:38:18 > 0:38:20'will fare better with the critics.'
0:38:25 > 0:38:28I think that main course is delicious.
0:38:28 > 0:38:32If you were eating out some evening and you had that,
0:38:32 > 0:38:35- you would say that was very, very nice.- If you could get that for £3
0:38:35 > 0:38:38- in the dining room...- You'd jump at it.- There'd be a queue.
0:38:38 > 0:38:41Absolutely. And I think that to a patient,
0:38:41 > 0:38:45there's no comparison to me between the two dishes.
0:38:45 > 0:38:49But quality does cost. My couscous with chicken is 90p
0:38:49 > 0:38:51whereas the chicken pasta
0:38:51 > 0:38:54works out at only 46p per portion.
0:38:54 > 0:38:57I mean from a chef's point of view,
0:38:57 > 0:38:59I came to this college myself
0:38:59 > 0:39:02so we've all got skills and we'd love to cook
0:39:02 > 0:39:05with ingredients like this but it's always been down to budget.
0:39:05 > 0:39:08'Someone had to bring it up.
0:39:08 > 0:39:11'It's time to tackle the real reason for this dinner.'
0:39:11 > 0:39:14James has got to pressurise the Chief Exec
0:39:14 > 0:39:17and the Director of Facilities
0:39:17 > 0:39:20for that extra funding, and we need to get a commitment out of them.
0:39:20 > 0:39:23Well, there's going to be some mileage in what they say
0:39:23 > 0:39:27- if we reduce the number of...- Yeah. - ..menus and we reduce the menu cycle,
0:39:27 > 0:39:30buy bigger in bulk, there's got to be some cost...
0:39:30 > 0:39:32There is, but the only way that this works
0:39:32 > 0:39:36and has worked anywhere else is this self-funding itself.
0:39:36 > 0:39:38And at the moment, I just feel
0:39:38 > 0:39:41for too long it's been left.
0:39:41 > 0:39:45If we don't get the commitment and they're not willing to put the money
0:39:45 > 0:39:47back into the department,
0:39:47 > 0:39:51then the whole project could just fall flat on its face.
0:39:51 > 0:39:54At the end of the day, this is why I came on board.
0:39:54 > 0:39:56The only way we'll change stuff is get off your backside
0:39:56 > 0:39:58and do something about it.
0:39:58 > 0:40:01The next step, the next level we want to get is great food, not good food.
0:40:01 > 0:40:04Yeah, and the only way that they can achieve it
0:40:04 > 0:40:06is by having a little bit more money in the kitty.
0:40:06 > 0:40:10- Well, I mean with...- Yeah, well that needs a discussion between you two.
0:40:10 > 0:40:12It does, actually.
0:40:12 > 0:40:17I feel I've really put everything I possibly can... No, don't start now.
0:40:21 > 0:40:23I get upset because
0:40:23 > 0:40:27we've put our heart and souls into this project
0:40:27 > 0:40:29but I know deep down if we all pull together,
0:40:29 > 0:40:32we can do this.
0:40:32 > 0:40:35All of it, all comes back into the kitty.
0:40:35 > 0:40:39- Well, what we've got to be careful of...- I've put you on the spot here.
0:40:39 > 0:40:43What you've got to remember is the disagreement between me and you
0:40:43 > 0:40:47is not whether this is a good idea, it's how much we can plough back in.
0:40:47 > 0:40:50- I understand that. - And that's where I'm with you on it.
0:40:50 > 0:40:52I want to plough as much of it back,
0:40:52 > 0:40:53but I don't want to do it on the basis
0:40:53 > 0:40:56that then, looking at the books, I've got to go and find
0:40:56 > 0:40:58somebody else to sack to do it.
0:40:58 > 0:41:00But I do agree that,
0:41:00 > 0:41:05certainly in the next 12 months for starters,
0:41:05 > 0:41:08any underspend that you've got in the budget ought to be retained with you
0:41:08 > 0:41:11- to plough back into this. - And the restaurant.
0:41:11 > 0:41:12I'm leaving!
0:41:12 > 0:41:15I never, ever thought,
0:41:15 > 0:41:19ever in my life, I would sit here and hear a Chief Exec say to me
0:41:19 > 0:41:21that any underspend I make on my budget
0:41:21 > 0:41:23will stay within my department.
0:41:23 > 0:41:25Well, I think at the moment...
0:41:25 > 0:41:29I'd come over and kiss you if I wasn't so far away, Mike.
0:41:29 > 0:41:31We can't afford to ignore this stuff
0:41:31 > 0:41:35and I'm really keen to do something.
0:41:35 > 0:41:40I think today was a positive step and a massive step forward.
0:41:41 > 0:41:45To get the Chief Exec to actually commit to bring some money
0:41:45 > 0:41:48back into the catering department, rather than put it
0:41:48 > 0:41:51in the central pot, I think is just absolutely amazing.
0:41:51 > 0:41:53I just can't believe that he's managed that.
0:41:53 > 0:41:55I've said from the start, he's an amazing way
0:41:55 > 0:41:58of persuading people to do what he wants,
0:41:58 > 0:42:00even though we don't always agree with it.
0:42:00 > 0:42:03Don't tell him I said that, will you?
0:42:07 > 0:42:10'Next time, as we fine tune the recipes,
0:42:10 > 0:42:13'Pat keeps putting obstacles in my way.'
0:42:13 > 0:42:16Pork tenderloin, that's way over.
0:42:16 > 0:42:18I'm not even putting it on.
0:42:18 > 0:42:22'And she finds my dishes are not up to her exacting standards.'
0:42:22 > 0:42:24I think that's a bit wet for moussaka?
0:42:24 > 0:42:26Well, isn't it too thin though?
0:42:26 > 0:42:28'With the new menu launch fast approaching,
0:42:28 > 0:42:31'stress levels start to peak.'
0:42:31 > 0:42:34I think the deadlines are too short.
0:42:34 > 0:42:38I get the feeling we've gone forward four weeks and back five.
0:42:38 > 0:42:42And I don't know what to do about it, to be honest.
0:42:57 > 0:43:00Subtitles by Red Bee Media Ltd