0:00:02 > 0:00:05'Every year, the NHS spends around £500 million
0:00:05 > 0:00:07'on hospital food,
0:00:07 > 0:00:11'but it's reckoned that almost half the patients refuse to eat it
0:00:11 > 0:00:13'because they find it inedible.'
0:00:13 > 0:00:17- What's wrong with the mash? - You could hang wallpaper with it.
0:00:17 > 0:00:21'I believe that everybody deserves to eat good food.'
0:00:21 > 0:00:25To me, there's nowhere where food is more important than in a hospital.
0:00:25 > 0:00:27It's estimated the previous government
0:00:27 > 0:00:30spent more than £50 million
0:00:30 > 0:00:33on failed initiatives to change the food on our wards.
0:00:33 > 0:00:36Scarborough General Hospital is up for change.
0:00:36 > 0:00:39'For the next three months, I'm working with the kitchen staff
0:00:39 > 0:00:42'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 > 0:00:47Everything's out of a tin, out of a packet.
0:00:47 > 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 > 0:01:01and she was a huge influence on me in terms of food
0:01:01 > 0:01:03and teaching me about food.
0:01:03 > 0:01:07To watch her suffer and to watch her eat the stuff
0:01:07 > 0:01:10that was served in the hospital, it wasn't fantastic.
0:01:10 > 0:01:12The only way to change it is to physically
0:01:12 > 0:01:15get off your backside and do something about it.
0:01:25 > 0:01:29I've been given exclusive behind-the-scenes access
0:01:29 > 0:01:33to Scarborough General Hospital, with one goal in mind -
0:01:33 > 0:01:37to improve hospital food. For patients who come in at their most vulnerable,
0:01:37 > 0:01:40the food just serves to further dampen their spirits.
0:01:40 > 0:01:43As a package, it's pretty poor.
0:01:43 > 0:01:46The cabbage and carrots were cooked within an inch of their life.
0:01:46 > 0:01:48The potatoes just don't hack it.
0:01:48 > 0:01:50Well, I knew when I came here
0:01:50 > 0:01:53it was going to be a bit of a challenge.
0:01:53 > 0:01:57I didn't quite realise the depth of the challenge it was going to be.
0:01:59 > 0:02:02Around £500 million is spent
0:02:02 > 0:02:05on NHS hospital catering every year,
0:02:05 > 0:02:08but there's been complaints about malnutrition.
0:02:08 > 0:02:10Figures released by the NHS Information Centre
0:02:10 > 0:02:13showed a record 13,500 patients
0:02:13 > 0:02:17became malnourished in hospital in 2009.
0:02:19 > 0:02:22I believe that food should be viewed as a medicine
0:02:22 > 0:02:25and have begun to implement my action plan,
0:02:25 > 0:02:29which I hope will lead to major change here at Scarborough.
0:02:29 > 0:02:33'I've looked at ways of improving the current patient menu.'
0:02:33 > 0:02:36- Is that cooking?- I don't know. - What do you want?
0:02:36 > 0:02:39I'd serve soup, I wouldn't mind doing that whatsoever.
0:02:39 > 0:02:43'Demonstrated to the catering team the advantage of putting more fresh
0:02:43 > 0:02:45'and locally sourced produce on the menu.'
0:02:45 > 0:02:49Why should they be importing milk in, when they've got farmers here
0:02:49 > 0:02:51- going out of business? That's ridiculous.- Yes, it is.
0:02:51 > 0:02:55'Highlighted the staggering amount of food that gets binned.'
0:02:55 > 0:02:59Once you've done this, what happens to all this lot?
0:02:59 > 0:03:03Thrown away. Whatever's left gets disposed of.
0:03:07 > 0:03:10'And as I want to use better-quality ingredients
0:03:10 > 0:03:15'without increasing the daily budget of £3.49 per patient,
0:03:15 > 0:03:18'I've looked at the possibility of supplementing it
0:03:18 > 0:03:22'with the income from the onsite restaurant.'
0:03:22 > 0:03:23- Put a big blackboard there. - Yeah.
0:03:23 > 0:03:27We can do homemade soup and we can address this salad bar.
0:03:27 > 0:03:30I'd like to do a roast, every day.
0:03:34 > 0:03:37After initial reservations, the hospital catering team
0:03:37 > 0:03:40are now all on board. In charge is manager Pat Bell.
0:03:40 > 0:03:42She's worked for the NHS
0:03:42 > 0:03:46throughout her career and has been at Scarborough for over 20 years.
0:03:46 > 0:03:49She's supported by a dedicated team.
0:03:49 > 0:03:52These people are not just Joe Bloggs off the street,
0:03:52 > 0:03:55they're highly trained professional chefs.
0:03:55 > 0:03:58And they include head chef Sharon Ellis,
0:03:58 > 0:04:02who's been cooking at the hospital for a staggering 27 years.
0:04:02 > 0:04:04Alan Rosbottom, also known as Big Al,
0:04:04 > 0:04:08has been here almost as long with 21 years under his belt.
0:04:08 > 0:04:12And Darren Glover, known as Big Bird to his colleagues,
0:04:12 > 0:04:14who's practically a newbie.
0:04:14 > 0:04:17He's only been there five years.
0:04:20 > 0:04:23Today, my task is to get the team to put the new menu to the test.
0:04:23 > 0:04:28We have to try out the recipes, make sure they're practical to cook,
0:04:28 > 0:04:31and achievable within the budget.
0:04:31 > 0:04:35I don't think James understands the complexity
0:04:35 > 0:04:37of doing a hospital menu.
0:04:37 > 0:04:41I don't think he understands the work involved.
0:04:41 > 0:04:42I've had my entire team...
0:04:42 > 0:04:47there's been six guys working on the recipes to get them over to Pat.
0:04:47 > 0:04:50I wish James was here more
0:04:50 > 0:04:54so he can see what else is involved behind the scenes of changing a menu.
0:04:54 > 0:04:56Hopefully she's done the costings.
0:04:56 > 0:04:58Some dishes are so expensive,
0:04:58 > 0:05:01I can't put them on the menu anyway.
0:05:01 > 0:05:03When thinking about the recipes,
0:05:03 > 0:05:05we haven't added things that shouldn't be added.
0:05:05 > 0:05:09It's just simple stuff, really, to try and keep it under budget.
0:05:09 > 0:05:10The costings we did at home,
0:05:10 > 0:05:12we've definitely kept it under budget.
0:05:12 > 0:05:16Be interesting to see what Pat and the guys in the kitchen think.
0:05:16 > 0:05:18I go to bed thinking of James Martin menus,
0:05:18 > 0:05:21I wake up in the morning thinking of James Martin menus,
0:05:21 > 0:05:24and if he just knows what I'm going through.
0:05:24 > 0:05:28I've got to tell him, because...
0:05:28 > 0:05:31I'm getting stressed by it.
0:05:31 > 0:05:34The kitchen currently operates a complicated and inefficient
0:05:34 > 0:05:3821-day menu, which I'm reducing
0:05:38 > 0:05:39to just seven days.
0:05:39 > 0:05:43This means we can look at making fewer dishes tastier,
0:05:43 > 0:05:45and Pat can streamline her ordering.
0:05:45 > 0:05:47This will allow her to buy more in bulk
0:05:47 > 0:05:51and plough the money saved into better-quality ingredients.
0:05:51 > 0:05:55But whilst I've been away, my recipes have thrown up a few issues,
0:05:55 > 0:05:58which Pat can't wait to share with me.
0:05:58 > 0:06:01I've a problem with some of these recipes.
0:06:01 > 0:06:04- Right, OK. - Because...- Like what?
0:06:04 > 0:06:06Two carrots and two peppers
0:06:06 > 0:06:10ain't a lot of bloody good to me. I need weights.
0:06:10 > 0:06:14- The caramelised lemon tart, haven't got the recipe with me. - I've got that.
0:06:14 > 0:06:17That's just fresh cream and lemon juice.
0:06:17 > 0:06:19I don't think the dieticians will allow that.
0:06:19 > 0:06:22The penne pasta with tomato and basil sauce.
0:06:22 > 0:06:24- Right?- Protein content.
0:06:24 > 0:06:27How can you have a protein content with that?
0:06:27 > 0:06:30No, but we need one. There's no protein in it, is there?
0:06:30 > 0:06:33- What would you put with it, then? - Well, this is why I'm asking.
0:06:33 > 0:06:38Whether we enrich the tomato sauce with a cream cheese or something.
0:06:38 > 0:06:40It will turn it horrible, won't it?
0:06:40 > 0:06:43They haven't come back from the dieticians yet,
0:06:43 > 0:06:44so I'm just pre-warning you.
0:06:44 > 0:06:47- All right, pre-warned. That's fair enough.- Yeah.
0:06:47 > 0:06:49Costed it yet?
0:06:49 > 0:06:52- Yeah.- And?
0:06:52 > 0:06:54- This chicken and leek bake. - Yeah.
0:06:54 > 0:06:58- 88p per portion.- Yeah?- Yeah. That's expensive.
0:06:58 > 0:07:01- It's not really though, is it? - It is.
0:07:01 > 0:07:0488p a portion, you've got £3.50 a day.
0:07:04 > 0:07:06Yeah.
0:07:06 > 0:07:08That's not expensive.
0:07:08 > 0:07:10Well, it is, as a main course dish.
0:07:10 > 0:07:13Pork escalope.
0:07:13 > 0:07:15- What's up?- Can't even do that.
0:07:15 > 0:07:18- Why can't you do that? - Well, pork tenderloin,
0:07:18 > 0:07:21six slices of ham, mozzarella cheese.
0:07:21 > 0:07:24That's way over.
0:07:24 > 0:07:26I'm not even putting it on.
0:07:31 > 0:07:34'I'm surprised after how long we've been here,'
0:07:34 > 0:07:37nearly two months now, two and a half months,
0:07:37 > 0:07:40that just taking that small amount of time off,
0:07:40 > 0:07:44being away from it, we've gone back and we haven't gone forward.
0:07:51 > 0:07:53Ta.
0:07:56 > 0:07:59It's my reputation that's on the line as well,
0:07:59 > 0:08:02and I know James will be walking away.
0:08:02 > 0:08:04I've got to live with it at the end of the day.
0:08:04 > 0:08:08I've got to make sure it's right from the beginning, before James goes.
0:08:08 > 0:08:11Because if it's not right, then the chances are
0:08:11 > 0:08:14that the Trust board will change their mind.
0:08:22 > 0:08:27Head chef Sharon and Darren have been testing some of my recipes
0:08:27 > 0:08:29and they've also been getting feedback
0:08:29 > 0:08:33from the dietician Rachael Bumby.
0:08:33 > 0:08:35If she's not happy with the nutritional content
0:08:35 > 0:08:38of each dish, it doesn't make it onto the menu.
0:08:38 > 0:08:40The only thing I would say on this dish
0:08:40 > 0:08:44is that because our main meals need to be starch...
0:08:44 > 0:08:47- Yeah.- ..a source of protein, a vegetable and a sauce,
0:08:47 > 0:08:51I just wonder whether we might need to tweak that one.
0:08:51 > 0:08:54With it being a vegetarian meal, try and get 12 grams of protein.
0:08:54 > 0:08:57- That's right, yeah. - Maybe some pulses or some cheese.
0:08:57 > 0:09:00But the most important critics are on the wards.
0:09:00 > 0:09:03Sharon and Darren never have time to talk to patients,
0:09:03 > 0:09:07so haven't heard first-hand what they think.
0:09:07 > 0:09:09With three weeks to go before the roll-out of the menu,
0:09:09 > 0:09:14there's no better time to do a bit of in-house research.
0:09:14 > 0:09:18The only one meal that I've eaten
0:09:18 > 0:09:20all through is salad.
0:09:20 > 0:09:21Yeah.
0:09:21 > 0:09:25And yesterday's was turkey and it...
0:09:25 > 0:09:27Honestly, it's sliced so slim
0:09:27 > 0:09:32and the way it's cooked it's like rubber.
0:09:32 > 0:09:35If they concentrated more on fresher recipes,
0:09:35 > 0:09:37cooking more on site,
0:09:37 > 0:09:41I think it would be just, you know, more appreciated.
0:09:41 > 0:09:44Obviously, when you're... Well, it's not that I'm ill,
0:09:44 > 0:09:49but at first obviously you've suffering from the after effects
0:09:49 > 0:09:51of the shock and the operation.
0:09:51 > 0:09:54So, I mean, you need tempting, don't you? You don't want a lot.
0:09:54 > 0:09:56- Yeah, that's it.- I don't want a lot.
0:09:56 > 0:09:58- It's like you need comfort food. - Yeah.
0:09:58 > 0:10:00Yes, and it needs to be tasty.
0:10:00 > 0:10:03At the moment, we do a three-week menu cycle,
0:10:03 > 0:10:06so if you're in another week, you'll have experienced all...
0:10:06 > 0:10:10But we might change it to a one week. How do you think that'd go?
0:10:10 > 0:10:14- I can't tell you what I ordered yesterday for today.- Yeah.
0:10:14 > 0:10:16I just have to take a guess what they bring in.
0:10:16 > 0:10:19Being the head chef, I make sure everything
0:10:19 > 0:10:21- goes out as it should do. - Yeah, yeah.
0:10:21 > 0:10:23But then when you come up here and you see
0:10:23 > 0:10:26- and you hear people's opinions. - Yeah, yeah.
0:10:26 > 0:10:28I think it's really good to come here,
0:10:28 > 0:10:30- We should do it more often. - Yeah, definitely.
0:10:33 > 0:10:35'It's not just the patients they need to talk to.
0:10:35 > 0:10:38'Sharon's been at Scarborough Hospital for 27 years
0:10:38 > 0:10:41'but has never seen for herself how much of her food
0:10:41 > 0:10:44'has been left on the serving trolley.'
0:10:44 > 0:10:47- Do you see much waste? I don't suppose you do when it leaves here. - No.
0:10:47 > 0:10:49The rest of it goes up to the dining room.
0:10:49 > 0:10:52That's right and the ward side, they get rid of the waste.
0:10:52 > 0:10:55- So you don't see it? - No, I don't see it, no.
0:10:55 > 0:10:57So along with Darren,
0:10:57 > 0:11:02she now takes the opportunity to hear first-hand about the problem.
0:11:02 > 0:11:04Do you find you get a lot of waste?
0:11:04 > 0:11:07- Yeah, yeah, we do. - Why do think that is?
0:11:07 > 0:11:10Maybe some people don't want to eat on the day, or...?
0:11:10 > 0:11:14That could be it or sometimes if the patient goes out, they order...
0:11:14 > 0:11:16- That's right. - ..for the patient.
0:11:16 > 0:11:20- Who's coming in, who might not like...- Might not like that.
0:11:20 > 0:11:23- I mean, the wastage is a really big issue, isn't it?- Yeah.
0:11:23 > 0:11:25It's not going to be resolved overnight.
0:11:25 > 0:11:27We all have to look at what we're doing
0:11:27 > 0:11:28and work together.
0:11:28 > 0:11:31- But the communication, we don't have any between the wards?- No, no.
0:11:31 > 0:11:34Not ourselves. Pat has some, but we have none.
0:11:34 > 0:11:37- And I think it is good to come up. - Yeah.
0:11:37 > 0:11:38'By my calculation,
0:11:38 > 0:11:44'40% of the food taken onto the wards ends up in the bin.
0:11:44 > 0:11:47'With lines of communication now opening up,
0:11:47 > 0:11:51'I hope this can be reduced. And if I want the chefs to cook it,
0:11:51 > 0:11:53'I've got to prove that my ideas are practical.
0:11:53 > 0:11:56'All the meals have to endure the journey from the kitchen
0:11:56 > 0:12:00'to the ward, and still be both nutritious and palatable.
0:12:00 > 0:12:02'They have to withstand
0:12:02 > 0:12:05'sitting for hours in a hot cabinet and being superheated.
0:12:05 > 0:12:08'So my suggested menu has to take all this into account.'
0:12:08 > 0:12:11What you've got to realise, it goes in those containers,
0:12:11 > 0:12:14then it's superheated for ten minutes,
0:12:14 > 0:12:16and then it's sat there for 15 minutes.
0:12:16 > 0:12:19By the time it gets on the ward, it's knackered.
0:12:19 > 0:12:23'Even the simplest affair can reside in the most unexpected places.'
0:12:23 > 0:12:26The very first day James came into the kitchen,
0:12:26 > 0:12:30I took him into the freezer and James saw a box of frozen omelettes.
0:12:30 > 0:12:32- Omelettes?- Omelettes.
0:12:32 > 0:12:34- In a freezer?- In a freezer.
0:12:34 > 0:12:35I've never seen...
0:12:35 > 0:12:39- You've never seen a frozen omelette, James?- No.
0:12:39 > 0:12:41'I cannot believe that it's not possible
0:12:41 > 0:12:44'to cook them fresh for the patients
0:12:44 > 0:12:46'and have them served up to all the different wards,
0:12:46 > 0:12:49'so Pat has challenged me to do just that.'
0:12:49 > 0:12:53So we've put an omelette as an extra on the patients' menu today.
0:12:53 > 0:12:55I hoped he'd have at least a couple of hundred to do.
0:12:55 > 0:12:57Ta-da!
0:12:57 > 0:12:59Bringer of good news or bad news?
0:12:59 > 0:13:00Good news for you.
0:13:00 > 0:13:02- Good news for me?- Bad news for me.
0:13:02 > 0:13:04I'm absolutely gutted.
0:13:04 > 0:13:05So you want 90?
0:13:05 > 0:13:07Yeah.
0:13:08 > 0:13:09Piece of cake!
0:13:09 > 0:13:1190. And when do you want them ready for?
0:13:11 > 0:13:13Ten past 11.
0:13:13 > 0:13:1450 minutes?
0:13:14 > 0:13:18All right? And I don't want any of these Saturday Kitchen omelettes.
0:13:18 > 0:13:19Just get on with you, go on!
0:13:19 > 0:13:21And when you cook the first one,
0:13:21 > 0:13:24I want to sample it to make sure it's OK, all right?
0:13:27 > 0:13:3190. That's one every 45 seconds.
0:13:31 > 0:13:33To be honest,
0:13:33 > 0:13:36I think there's nothing worse than a frozen omelette.
0:13:36 > 0:13:41It's like eating those shells.
0:13:41 > 0:13:43I feel as if, for the first time since I've been here,
0:13:43 > 0:13:44I'm now in my comfort zone.
0:13:54 > 0:13:565 down, 85 to go.
0:13:56 > 0:14:0142 minutes.
0:14:01 > 0:14:03Can I sample this omelette now, Mr Martin?
0:14:09 > 0:14:12- You haven't put anything in this one? - Salt and pepper, nothing else.
0:14:12 > 0:14:15- I think you'll pass the test. - Is that all right?
0:14:15 > 0:14:17Yeah, that's fine. That's lovely.
0:14:17 > 0:14:21- Thanks.- That's your lunch sorted, anyway!
0:14:21 > 0:14:24'But the omelette challenge is a serious exercise.
0:14:24 > 0:14:26'I need to find out if it's achievable
0:14:26 > 0:14:29'or just too labour-intensive.'
0:14:29 > 0:14:31This stove's a bit old, though, isn't it?
0:14:31 > 0:14:34I think this stove actually was one of the original ones
0:14:34 > 0:14:36- when the kitchen opened.- Was it?
0:14:36 > 0:14:37Yeah.
0:14:37 > 0:14:41I mean, my bath this morning was warmer than this oven.
0:14:41 > 0:14:44It just slows everything down, know what I mean?
0:14:46 > 0:14:51Well, I think, hopefully, people will realise very quickly
0:14:51 > 0:14:53that it's all about the taste.
0:14:53 > 0:14:57I've just managed to cook 90 omelettes,
0:14:57 > 0:15:04and I can understand now why the chefs are a bit apprehensive.
0:15:04 > 0:15:06Cos this ain't easy.
0:15:06 > 0:15:08Omelettes, omelettes, omelettes.
0:15:08 > 0:15:11Thanking you.
0:15:11 > 0:15:12I'm done.
0:15:12 > 0:15:15Can I have a lunch break, please, chef?
0:15:15 > 0:15:19- SHE LAUGHS Do you deserve one? - Thank you very much(!)
0:15:19 > 0:15:21'Deadline met, but it's shown me
0:15:21 > 0:15:25'that cooking omelettes freshly on the day isn't practical.
0:15:25 > 0:15:28'So I need to figure out a recipe and a method
0:15:28 > 0:15:30'so the guys can make them the day before.
0:15:30 > 0:15:32'But before I do that,
0:15:32 > 0:15:34'what do the people whose opinion counts the most think?'
0:15:35 > 0:15:39I think the patients will notice the difference,
0:15:39 > 0:15:42because they look about twice the size.
0:15:42 > 0:15:44So I think, yeah, they will notice a difference.
0:15:44 > 0:15:48This is a lot lighter, different texture.
0:15:51 > 0:15:55It sort of melts in the mouth. It's quite nice.
0:15:55 > 0:15:58It's a lot nicer, actually, than I thought it was going to be.
0:15:58 > 0:16:01I thought it was going to be dry and cold,
0:16:01 > 0:16:02but it's not, it's quite fresh.
0:16:08 > 0:16:10'I've cracked a lot of eggs,
0:16:10 > 0:16:13'but now I want to crack sorting out where they come from.
0:16:13 > 0:16:17'At the moment, 90% of the eggs bought in the public sector,
0:16:17 > 0:16:20'including hospitals and schools, are battery farmed.
0:16:20 > 0:16:24'Scarborough Hospital is no exception.
0:16:24 > 0:16:27'But I think it's important they address this.
0:16:27 > 0:16:29'When we started this process, we invited
0:16:29 > 0:16:32'Mike Bond from the Soil Association
0:16:32 > 0:16:34'to take a look at Pat's store cupboards.'
0:16:34 > 0:16:37Where does that fish come from? Don't say the sea!
0:16:37 > 0:16:38'An environmental group that
0:16:38 > 0:16:41'campaigns for the use of planet-friendly food,
0:16:41 > 0:16:45'they have an award scheme that recognises caterers
0:16:45 > 0:16:47'that deliver good-quality food.'
0:16:47 > 0:16:51Bronze, our requirement is that they're from a cage-free system.
0:16:51 > 0:16:54So, that's kind of one below free range,
0:16:54 > 0:16:57and you can normally tell by the code on the egg.
0:16:57 > 0:17:00Yeah, that's actually a caged egg.
0:17:00 > 0:17:04So, we would ask for a shift there, from a cage to a cage-free system.
0:17:04 > 0:17:07'I wanted Pat to try to become the UK's third hospital
0:17:07 > 0:17:11'to currently hold their bronze catering award.
0:17:11 > 0:17:13'Criteria they have to meet include
0:17:13 > 0:17:19'meals contain no undesirable food additives or hydrogenated fats,
0:17:19 > 0:17:22'75% of dishes are freshly prepared,
0:17:22 > 0:17:26'meat is from farms which satisfy UK welfare standards,
0:17:26 > 0:17:31'menus are seasonal, no genetically modified ingredients are used.
0:17:31 > 0:17:33'We're moving in the right direction
0:17:33 > 0:17:36'with more freshly-prepared dishes on the menu,
0:17:36 > 0:17:39'but I'd still like to see some improvement
0:17:39 > 0:17:41'in the quality of ingredients used.
0:17:41 > 0:17:46'So I'm taking Pat and head chef Sharon to Lower Moor Farm in York,
0:17:46 > 0:17:49'to meet Ronda Morritt, who rescues battery hens.'
0:17:49 > 0:17:51So, these are some of my girlies.
0:17:51 > 0:17:54Looks like the good life here, don't it?!
0:17:54 > 0:17:57They love human company. You can pick them up, they don't worry.
0:17:57 > 0:18:01It surprises me when you think about that,
0:18:01 > 0:18:04because when they're caged, as they are for most of their life...
0:18:04 > 0:18:06- You'd think they'd be petrified. - They don't seem to be.
0:18:06 > 0:18:09They are really, really friendly girls.
0:18:09 > 0:18:10And the process of what happens
0:18:10 > 0:18:12when you pick them up?
0:18:12 > 0:18:13People pick them up here?
0:18:13 > 0:18:18We almost rescue to order. We don't get them and then just hope that somebody will take them.
0:18:18 > 0:18:21These girls are going to put their name down for a couple of pets!
0:18:21 > 0:18:22Yes, take this one home!
0:18:22 > 0:18:26'Ronda has rescued and re-homed nearly 2,000 old hens
0:18:26 > 0:18:31'from battery farms that would otherwise be slaughtered.
0:18:31 > 0:18:32'She shows Pat and Sharon
0:18:32 > 0:18:34'why she feels so passionate about doing this.'
0:18:34 > 0:18:37Now, you've got some pictures to show us.
0:18:37 > 0:18:39- Mmm-hmm.- And particularly these guys here.
0:18:39 > 0:18:41Now, these are what? What are these?
0:18:41 > 0:18:43We've collected these girls from their cages,
0:18:43 > 0:18:48and they've gone into our big barn to just wait for their adopters.
0:18:48 > 0:18:51- And they do look a little down on their luck.- Right.
0:18:51 > 0:18:54The reason they haven't got feathers, or not so many feathers,
0:18:54 > 0:18:57is because they aren't in a natural environment.
0:18:57 > 0:18:59- Because they're bored? - They're in cages.
0:18:59 > 0:19:02They're completely bored, they've got nothing to do.
0:19:02 > 0:19:05- There's no enrichment in their cages.- Do they peck at each other?
0:19:05 > 0:19:07Yeah, they peck at each other. Sometimes themselves.
0:19:07 > 0:19:09It's not because they're unhealthy -
0:19:09 > 0:19:11they aren't. They're just bored.
0:19:11 > 0:19:14Nothing better to do.
0:19:14 > 0:19:18The cage is not so big, it's about so. And there's between...
0:19:18 > 0:19:20Depending on the farm...
0:19:20 > 0:19:23I've seen four, six in each cage.
0:19:23 > 0:19:25Four in a cage, like that?
0:19:25 > 0:19:26Yeah. So if one moves,
0:19:26 > 0:19:30- they do tend to have to move around together.- Right.
0:19:30 > 0:19:33They are in restricted conditions, it's true.
0:19:33 > 0:19:38But, you know, it wouldn't happen if people didn't buy battery eggs.
0:19:38 > 0:19:42'Ronda has certainly given Pat and Sharon something to think about.
0:19:42 > 0:19:45'Meanwhile, I've been trying to think of a way
0:19:45 > 0:19:50'of getting rid of frozen omelettes from the hospital menu.
0:19:50 > 0:19:53'But I've seen for myself that cooking them on the day is
0:19:53 > 0:19:56'too labour-intensive. So instead, I've come up with a recipe
0:19:56 > 0:20:00'that can be pre-prepared the day before and doesn't dry out.'
0:20:00 > 0:20:02Now, this is the omelette that I'm going to put...
0:20:02 > 0:20:05Or the idea of it that I'm going to put on the hospital menu.
0:20:05 > 0:20:08It's very simple. It's, classily, a little smoked-haddock omelette,
0:20:08 > 0:20:11but there's lots of flavour in there. Very easy to make.
0:20:11 > 0:20:14A bit of onion, we just chop first of all,
0:20:14 > 0:20:16and we're going to make a sauce with a roux,
0:20:16 > 0:20:18so we use a little bit of butter,
0:20:18 > 0:20:22and then we're going to warm this up with the shallot in there.
0:20:22 > 0:20:26Now, in this pan, I've just cooked some smoked haddock and some cod.
0:20:26 > 0:20:29Now, I know that Pat gets a selection of different fish.
0:20:29 > 0:20:32Lift it off. Now, the good thing about this is,
0:20:32 > 0:20:34not only have we got the fish,
0:20:34 > 0:20:37the secret is the sauce.
0:20:37 > 0:20:38We make the sauce using the milk.
0:20:45 > 0:20:48Now, you get so much flavour from the milk that's left over,
0:20:48 > 0:20:52you might as well use it.
0:20:52 > 0:20:57And then finally, in the sauce, you put some cheese in.
0:20:57 > 0:20:59It doesn't get any more fresh than that.
0:20:59 > 0:21:03Eggs.
0:21:03 > 0:21:07'Then I cook a standard omelette, and add chives and some seasoning.'
0:21:07 > 0:21:10We're going to finish this off with the fish.
0:21:10 > 0:21:13It's got so much flavour in there.
0:21:15 > 0:21:18'And then simply pour over the sauce,
0:21:18 > 0:21:21'add some grated cheese and grill for five minutes...'
0:21:21 > 0:21:26..or in a hot oven for about ten minutes. Done.
0:21:31 > 0:21:34- Oh, it's lovely.- Classically, an omelette Arnold Bennett,
0:21:34 > 0:21:38but to you, I and everybody else, it should be smoked haddock omelette.
0:21:40 > 0:21:42- What do you think?- That's lovely.
0:21:42 > 0:21:46The omelette's nice with the sauce, cos it can be rubbery otherwise.
0:21:46 > 0:21:50- Lovely. - Well, that was...that was one of our concerns, yeah, that that was...
0:21:50 > 0:21:55- I had it covered, I had it covered. - Good idea. Well done, James. - I'm glad to hear it, James.
0:22:01 > 0:22:06For me, it's a matter of ethics. For the Soil Association, it's their main sticking point,
0:22:06 > 0:22:09it's the use of battery-farmed eggs that the hospital are using.
0:22:09 > 0:22:13So I've brought Pat and Sharon along to see a different alternative,
0:22:13 > 0:22:17but I'm hoping Pat doesn't put pennies first and I think
0:22:17 > 0:22:20she's going to like this today, I think she'll like it.
0:22:24 > 0:22:30The catering team cooks with over 84,000 eggs every year, all from caged hens.
0:22:30 > 0:22:36Crookdale Farm is about 20 miles from Scarborough Hospital
0:22:36 > 0:22:40and could provide Pat with free- range eggs, if the price is right.
0:22:40 > 0:22:48Farmer David Stephenson has over 34,000 chickens producing around 31,000 eggs every day.
0:22:48 > 0:22:51So, David, I see you got a lot of stones and bits and pieces.
0:22:51 > 0:22:53Is that because they like foraging?
0:22:53 > 0:22:59Well, the birds naturally scratch, they scratch from the dust, they bathe themselves, as well.
0:22:59 > 0:23:05So this is a real social area for the birds, and, much as they've got 100 acres to roam in,
0:23:05 > 0:23:10you'll find the majority of your birds just enjoy being quite close to the shed, where safety is.
0:23:10 > 0:23:14- Yeah.- And you can hear a very sort of contented, sort of happy gang of hens, really.
0:23:14 > 0:23:18However, it's a more costly product to produce
0:23:18 > 0:23:20than the more intensive system.
0:23:20 > 0:23:23So would supplying direct to the NHS be an option for you?
0:23:23 > 0:23:29Oh, that, that would be a marvellous thing. You know, the thought of being able to supply
0:23:29 > 0:23:34major institutions like the NHS, and the more local hospitals, where we can deliver regular -
0:23:34 > 0:23:39the eggs will be fresh, they're high quality. There's a feel good factor to it, as well.
0:23:39 > 0:23:42You know, why haul food all round the country or Europe
0:23:42 > 0:23:45when you've got quality food on your doorstep?
0:23:46 > 0:23:51By my reckoning, it's only going to cost around 1.5p more per egg.
0:23:51 > 0:23:53Surely a cost worth paying?
0:23:55 > 0:24:00When you buy eggs you don't realise where they've come from. It doesn't really enter your head, really.
0:24:00 > 0:24:02For me, personally, it's made me think,
0:24:02 > 0:24:08the next time I do go and buy an egg or I use an egg at work, I hope that they will be free range.
0:24:08 > 0:24:11- Let's just hope that our budgets now will allow us to do it.- Hmm.
0:24:13 > 0:24:16If Pat does move away from buying eggs from battery farms,
0:24:16 > 0:24:21then she's one step closer to achieving the bronze catering award.
0:24:21 > 0:24:27But my ambition is for her to source 75% of her fresh produce locally.
0:24:27 > 0:24:31Pat has enormous buying power, with control of a £500,000
0:24:31 > 0:24:35food budget, so it could give the local economy a huge boost.
0:24:37 > 0:24:40Scarborough Hospital is only a couple of miles from the harbour,
0:24:40 > 0:24:46but some of the fish Pat uses on her menus goes on a staggering 550-mile round trip.
0:24:47 > 0:24:50This is the life, girls, this is the life.
0:24:51 > 0:24:56So I took the team fishing to highlight how crazy this really is.
0:24:56 > 0:25:03But it's not just the local fisherman who could benefit from Pat looking on her doorstep.
0:25:03 > 0:25:05That's all I get, the little one.
0:25:05 > 0:25:07LAUGHTER
0:25:07 > 0:25:12Over the past few weeks, we've introduced her to a whole host of local suppliers...
0:25:12 > 0:25:19The milk that the guys are packing here today was in the cow last night...OK?
0:25:26 > 0:25:31..and shown how using a local meat supplier could be a win/win situation for everyone.
0:25:32 > 0:25:36We end up with a mountain of mince, or stewing steak, the cheaper cuts.
0:25:36 > 0:25:41- That's what we used an awful lot of us on our menus in the hospital, as well.- Aberdeen Angus.
0:25:41 > 0:25:43She's writing the menu already, look at that!
0:25:59 > 0:26:04One of the main stories you hear from a lot of the local suppliers is that they'd never even dream
0:26:04 > 0:26:09about supplying the NHS, mainly due to cost and tons of red tape.
0:26:09 > 0:26:13But hopefully, if all that stops, it will prevent a lot of them going out of business.
0:26:17 > 0:26:20Pat and the hospital want to dispel any myths
0:26:20 > 0:26:23that access to the NHS is difficult,
0:26:23 > 0:26:27so they're hosting this event to encourage the suppliers to come and pitch for business
0:26:27 > 0:26:29and to explain the procurement process.
0:26:32 > 0:26:34You always think the NHS is a little bit too big,
0:26:34 > 0:26:36it's not easy, it's not easy to get into.
0:26:36 > 0:26:38No, we've never thought about approaching the NHS.
0:26:38 > 0:26:41We just felt it was too big
0:26:41 > 0:26:44an organisation for somebody as small as ourselves to get involved with.
0:26:44 > 0:26:47To be honest, we always thought that, you know,
0:26:47 > 0:26:50local suppliers never really had a chance.
0:26:50 > 0:26:52Brilliant, fantastic, yeah.
0:26:54 > 0:26:59Sharon, Big Al and I prepare a few dishes for the suppliers to taste
0:26:59 > 0:27:03and to showcase some of the ingredients that we're hoping to use in the new menu.
0:27:04 > 0:27:06I've worked at the hospital 27 years
0:27:06 > 0:27:08and never once been introduced
0:27:08 > 0:27:11to a supplier, producer or anything like that.
0:27:11 > 0:27:15So it's nice to get out, isn't it, and meet?
0:27:15 > 0:27:17And it gives you pride, as well.
0:27:17 > 0:27:20I was, literally, in the kitchen this morning, and a couple
0:27:20 > 0:27:24of the guys said, "It's so nice that we can use fresh ingredients again."
0:27:24 > 0:27:29Yeah, and it is good that local producers are interested in being able to supply us
0:27:29 > 0:27:37and, you know, offer us. Yeah, I found it really interesting, about how the people, how they
0:27:37 > 0:27:42live and how they look after the animals, and you don't realise what goes into it, do you?
0:27:42 > 0:27:44- You don't realise the hard work. - No, you don't, no.
0:27:44 > 0:27:48It's great to use local producers, but I think you respect food more.
0:27:48 > 0:27:53- Of course.- Once you understand where food comes from...- Yeah. - You have much more respect for it.
0:27:53 > 0:27:56That's the same about the eggs - seeing the hens and...
0:27:56 > 0:27:59- Precisely.- Yeah, every time I see an egg now, I think of that.
0:27:59 > 0:28:00THEY LAUGH
0:28:00 > 0:28:04LIVELY CHATTER
0:28:09 > 0:28:12OK, guys, thank you all for coming.
0:28:12 > 0:28:17I don't know whether you've probably realised that I've been working with Scarborough Hospital
0:28:17 > 0:28:20to give them a better offer, in terms of the food
0:28:20 > 0:28:23that the patients have, but most importantly,
0:28:23 > 0:28:27I see a great opportunity for you guys that benefits not only the hospital
0:28:27 > 0:28:29but you, in terms of the business.
0:28:29 > 0:28:33There's lots of red tape that we're hopefully trying to get round,
0:28:33 > 0:28:36and it's actually very, very easy to supply your produce to the hospital.
0:28:36 > 0:28:39This gives you a great opportunity, in terms of the restaurant,
0:28:39 > 0:28:41but also what the patients can eat as well.
0:28:41 > 0:28:44This is a little, fresh, chicken and mushroom soup, and we've got
0:28:44 > 0:28:48a little meatball thing and some little scones as well.
0:28:48 > 0:28:50But enjoy it.
0:28:50 > 0:28:55Most importantly, Pat is here to give you some advice
0:28:55 > 0:28:58and give you some hints and tips of how to get your produce
0:28:58 > 0:29:02through the supply chain in the hospital. Enjoy your free lunch.
0:29:02 > 0:29:07It's Yorkshire - you don't get much for free around here, so enjoy it.
0:29:10 > 0:29:15- Would you like to try a meatball with spicy tomato sauce?- Please.
0:29:15 > 0:29:19By using local produce, it's been suggested it could actually
0:29:19 > 0:29:22put millions of pounds back into the NHS.
0:29:22 > 0:29:27Nottingham University Hospital Trust, for example, estimated that last year,
0:29:27 > 0:29:33they saved £700,000 by buying locally and preparing food on site.
0:29:33 > 0:29:38They found that it doesn't actually cost any more and are helping to stimulate the local economy.
0:29:40 > 0:29:43Thank you for attending this event this afternoon.
0:29:43 > 0:29:47Through this venture that we're doing, we're hoping to publicise...
0:29:47 > 0:29:49METALLIC CLATTER
0:29:49 > 0:29:52LAUGHTER AND APPLAUSE
0:29:56 > 0:29:58That's too much cream, James.
0:29:58 > 0:30:00LAUGHTER
0:30:00 > 0:30:02Too much butter, James.
0:30:02 > 0:30:05Shut up, or you'll get that where the sun don't shine!
0:30:09 > 0:30:13'The producers will still need to go through the formal tender process,
0:30:13 > 0:30:16'which involves them satisfying the hospital on cost,
0:30:16 > 0:30:21'quality and delivery, but I hope this event has showed them that it's not too far out of reach.'
0:30:21 > 0:30:25I think we're really interested, because everybody's talking local.
0:30:25 > 0:30:29For a big organisation, like the NHS, to start talking
0:30:29 > 0:30:32about sourcing locally, I think is, you know, exciting.
0:30:32 > 0:30:35Obviously, because our business is local,
0:30:35 > 0:30:39we're looking for high-profile customers. You can't get better than the NHS.
0:30:39 > 0:30:42It's been a big day, and I've met some amazing people.
0:30:42 > 0:30:44I'm amazed what people have brought to show us.
0:30:44 > 0:30:48I've just got so many more ideas now that I can do with the stuff
0:30:48 > 0:30:51that I've seen today, so that's been absolutely wonderful.
0:30:51 > 0:30:54Seeing a lot of the suppliers that we visited as part of this,
0:30:54 > 0:30:58it's been lovely catching up with them again, and we've met a lot of new people
0:30:58 > 0:31:01and people I didn't know existed round this area,
0:31:01 > 0:31:06so it's been a very encouraging day today, and I'm sure something good will come out of it.
0:31:06 > 0:31:11Well, that really worked - for the first time, I've seen a group of suppliers speak to Pat.
0:31:11 > 0:31:14Pat enthused about it as much as the suppliers, and you've got
0:31:14 > 0:31:20chefs talking about food, and, let's face it, when a group of people like that talk about it and get enthused
0:31:20 > 0:31:25about it, there's one person that benefits, and that's the patient. Definitely a tick for today.
0:31:30 > 0:31:34It's not just ingredients for the new menus we're looking at purchasing locally.
0:31:34 > 0:31:41I've got an idea of how we can celebrate local produce and make some money at the same time.
0:31:41 > 0:31:44'I've invited Jonathan Knight, who heads a consortium of local suppliers,
0:31:44 > 0:31:47'Deliciously Yorkshire, to talk it through.'
0:31:47 > 0:31:50I like the idea of doing these little hampers,
0:31:50 > 0:31:54these little gift boxes that are already done, already in place, you know,
0:31:54 > 0:31:57even a little box of fudge. Something that people can just buy as a gift
0:31:57 > 0:32:00to give to the hospital patients. Could you help me?
0:32:00 > 0:32:04Yorkshire, in the first place, is the biggest food and drink county
0:32:04 > 0:32:08in the UK, so there's great variety. We can make sure there's some nice ingredients to go into that.
0:32:08 > 0:32:14I want to put a farmer's cart into the public restaurant, so I need to sell the idea to Pat.
0:32:16 > 0:32:19We just stopped and bought a couple of things, some local crisps,
0:32:19 > 0:32:23fantastic biscuits from just up the road at Whitby, as is the plum bread.
0:32:23 > 0:32:28Cos I think you know, stuff like this, I mean traditional Yorkshire brack - mega, mega famous.
0:32:28 > 0:32:32Taste a bit of that. It, literally, is...
0:32:33 > 0:32:35- ..just made in Whitby.- Mmm.
0:32:35 > 0:32:38- Good, isn't it? Nice cup of tea to go with it.- That is gorgeous.
0:32:38 > 0:32:40Eat that with Wensleydale cheese. Lovely.
0:32:40 > 0:32:46Yeah, that would... And like these, the individual biscuits, the crisps, that's really easy to do.
0:32:46 > 0:32:50I just think if we're going to do it, it gives us a much better selling point,
0:32:50 > 0:32:52as opposed to this.
0:32:52 > 0:32:55These little biscuits. You get a nice biscuit like that,
0:32:55 > 0:33:00- which is made... Yeah, maybe a little bit more money. ..it's made up the road.- Yeah.
0:33:00 > 0:33:05- We can add all those to the vending machine, no problem. - Yeah.- Just standard packet size.
0:33:05 > 0:33:07- You've got a refrigerated vending machine here.- Yeah.
0:33:07 > 0:33:09And we can sell that as a...
0:33:09 > 0:33:13And we could actually cut some up ourselves and sell it
0:33:13 > 0:33:17through the dining room here, as well, like, just, afternoon tea.
0:33:17 > 0:33:20I think people would buy that as a gift, to cheer people up.
0:33:20 > 0:33:23Already pre-made, already done, so you don't have to do
0:33:23 > 0:33:25any more work than just put it through the till.
0:33:30 > 0:33:37Everything is falling into place. The team is now looking to source more seasonal and local produce.
0:33:37 > 0:33:39For me, personally, it's made me think.
0:33:39 > 0:33:45The next time I do go and buy an egg or I use an egg at work, I hope that they will be free range.
0:33:45 > 0:33:48Let's just hope that our budgets now will allow us to do it.
0:33:48 > 0:33:53They're becoming aware of the huge amounts of waste and starting to think about ways to address it.
0:33:53 > 0:33:56- The wastage is a really big issue, isn't it?- Yeah.
0:33:56 > 0:34:00It's not going to be resolved overnight. We all have to look at what we're doing,
0:34:00 > 0:34:02- and I think it is good to come up. - Yeah.
0:34:02 > 0:34:07And Pat is looking at the restaurant as more of a money-making business.
0:34:10 > 0:34:14My new recipes involve cooking fresh ingredients from scratch.
0:34:14 > 0:34:17One big challenges is to come up with dishes that can withstand
0:34:17 > 0:34:22the various heating processes that the food has to undergo before it gets to the patient.
0:34:22 > 0:34:26The staff start cooking from around six in the morning.
0:34:26 > 0:34:29- It's now half past ten.- Yeah.
0:34:29 > 0:34:30When does this get eaten?
0:34:30 > 0:34:35It leaves the kitchen at 11.15 and gets to the wards any time
0:34:35 > 0:34:40around about 12 o'clock, and after that, the different wards get it at different times.
0:34:40 > 0:34:45The food then gets placed into a hot trolley and sits there for about an hour.
0:34:45 > 0:34:49It then travels up to the ward, where it's reheated to over 100 degrees,
0:34:49 > 0:34:51before being plated and served to the patients.
0:34:51 > 0:34:56I'm amazed that you make food, and it's made at - what are we now? -
0:34:56 > 0:35:0210.30, and people don't eat it till... Two and half hours it's in a hot cabinet.
0:35:02 > 0:35:08Then it gets boosted to temperature again. No wonder it's rotten when it gets to the... It's...
0:35:08 > 0:35:15'I've devised recipes that take all this into account. Now I just need to show the team how to cook them.'
0:35:17 > 0:35:20Thought I'd do some little moussaka, nice and easy.
0:35:20 > 0:35:24Done in two main stages. You've got the base, the filling is minced lamb.
0:35:24 > 0:35:30Onions. We've got tomatoes, oregano, this is powdered stock, there's no fresh stock here.
0:35:30 > 0:35:34And some...obviously aubergines, but that's our second stage.
0:35:34 > 0:35:37So first thing we do is throw in the onions.
0:35:38 > 0:35:44This is oregano. Get this in quite early - all dried herbs, they need
0:35:44 > 0:35:47to go in at the beginning of the cooking, fresh herbs in at the end.
0:35:50 > 0:35:55While that's cooking away, we might as well prepare our aubergines.
0:35:55 > 0:35:57They just go straight in a pan.
0:35:57 > 0:36:00Now, aubergines, they're a bit like mushrooms.
0:36:00 > 0:36:04What they'll do is absorb liquid and then, all a sudden, they'll dump it out.
0:36:04 > 0:36:07The temptation is to put too much oil in. They get dried off.
0:36:07 > 0:36:09Straight on there.
0:36:09 > 0:36:12I add my garlic to this now.
0:36:13 > 0:36:17Canned tomatoes... and then a bit of stock.
0:36:17 > 0:36:21Right, so we'll just get that ticking away over there.
0:36:21 > 0:36:25Meanwhile, on our superb, superb hob,
0:36:25 > 0:36:26we'll make our white sauce.
0:36:26 > 0:36:29So melted butter, keep it nice and soft.
0:36:31 > 0:36:34- Time wise, we'd have to prepare the day before?- Yeah.
0:36:34 > 0:36:39Basically, you want to be doing that, prepare all the lamb, get it in a tray with the aubergines,
0:36:39 > 0:36:42- then just do the sauce and get it in the oven.- Yeah.
0:36:42 > 0:36:50I always think, if it's loose down here, by the time it gets superheated and everything else...
0:36:53 > 0:36:57'After layering the mince and aubergines, I pour over the white sauce.
0:36:57 > 0:37:00'After 25 minutes in the oven, it's done.'
0:37:02 > 0:37:07So, there's your moussaka - it's quite loose, right?
0:37:07 > 0:37:14Now, maybe too loose, but I think we're best off trying it in the hot cabinet
0:37:14 > 0:37:17- and do what you do with it. - Yeah.- So it holds.
0:37:18 > 0:37:20And then boost it.
0:37:25 > 0:37:31'Now on to a sauce. For one of my new desserts, sticky toffee pudding.
0:37:31 > 0:37:35'Pat was adamant she wanted to use custard, but I wanted it off the menu completely.
0:37:35 > 0:37:40'It doesn't travel well up to the wards, and the patients end up with gloop.'
0:37:40 > 0:37:43Go on, everybody's got to eat it.
0:37:43 > 0:37:45It's not custard.
0:37:47 > 0:37:48Look at it.
0:37:48 > 0:37:52Look, that's the realism of what you guys are not seeing.
0:37:52 > 0:37:56I'm not criticising anything. When it leaves your kitchen, it's perfectly fine.
0:37:58 > 0:38:04Now, if I was making this in the restaurant, we would use a litre of double cream,
0:38:04 > 0:38:08a pound of butter, a pound of sugar,
0:38:08 > 0:38:11quite a bit of golden syrup and quite a bit of black treacle.
0:38:11 > 0:38:15However, we're going to wing this and make it your version,
0:38:15 > 0:38:20but as good as, cos I think sticky toffee pudding shouldn't be served with custard,
0:38:20 > 0:38:22- it should be served with toffee sauce.- OK.
0:38:22 > 0:38:27So I'm going to start off... we've got a litre of a mixture
0:38:27 > 0:38:31of single cream and milk, so it's half a litre of each.
0:38:31 > 0:38:37Right, straight in there. Now we want one and a half...about one block, of butter, diced, please.
0:38:37 > 0:38:42'Then we add dark brown sugar, black treacle and golden syrup.'
0:38:42 > 0:38:44Whisk this up.
0:38:44 > 0:38:48Right, sticky toffee pudding sauce.
0:38:48 > 0:38:49Isn't it too thin, though?
0:38:53 > 0:38:56- Pat, just try it.- I'm not saying that.- Pat, just try it.
0:38:56 > 0:38:57I'll try it.
0:39:00 > 0:39:02Aye, that's all right that, innit?
0:39:02 > 0:39:04- Taste's nice.- It is nice.
0:39:04 > 0:39:08- Yeah, aye.- Tastes lovely. - Whoa, I tell you what, eh?
0:39:08 > 0:39:10I just think, isn't it too thin, though?
0:39:10 > 0:39:12- No.- Well, yeah.
0:39:12 > 0:39:17No. Well, unless you let me use double cream, that's what you're going to get.
0:39:17 > 0:39:20If you woke up, having just had a new hip
0:39:20 > 0:39:23and had that, I'd want to go back in and get the other one done.
0:39:23 > 0:39:26I'd drink it by the pint, I wouldn't have a problem with it.
0:39:26 > 0:39:30I'm just wondering what that's going to look like in a dish, being that thin,
0:39:30 > 0:39:32- that's all.- I ain't bothered.
0:39:32 > 0:39:35- Well, no, you won't be here. - Cos I want to taste it.
0:39:35 > 0:39:40You won't be hear listening to what I'll have to listen to when they go, "Ooh, that was a bit watery."
0:39:40 > 0:39:43- "Watery"?- Well, it looks watery.
0:39:43 > 0:39:46No, it doesn't. Well, I'll use double cream, then.
0:39:48 > 0:39:51All right, then, measure that into a jug.
0:39:51 > 0:39:53Nice in a sponge, nice in a sponge.
0:39:53 > 0:39:55Thank you very much, "nice in a sponge".
0:39:55 > 0:40:02It tastes lovely. What I'm trying to do is find out what is a suitable...
0:40:02 > 0:40:03Cos the custard's gone?
0:40:03 > 0:40:08No, it's not, it's what is a suitable portion to serve with it, that's why I'm asking.
0:40:08 > 0:40:13I can't cost it out until I know how many portions I get out of it. That's why I'm asking the question.
0:40:13 > 0:40:15All right, then... Don't know.
0:40:18 > 0:40:20Do you want me to...? Right, I'll do it.
0:40:22 > 0:40:25One... One...
0:40:25 > 0:40:29Six... 40 portions.
0:40:31 > 0:40:33It's not as bitter, is it?
0:40:35 > 0:40:38I'm saying it's nice, so I don't know why you're walking away.
0:40:38 > 0:40:40You should take that as a compliment.
0:40:42 > 0:40:47God, these stroppy chefs. Good job he doesn't work for me.
0:40:47 > 0:40:50'So what's the verdict on my moussaka?'
0:40:50 > 0:40:53It smells lovely.
0:40:53 > 0:40:59Well, my concern is we've just got quite a bit of fat that's separated from the lamb underneath.
0:40:59 > 0:41:05But it smells absolutely wonderful, so we'll take a portion out, to see what it's like.
0:41:12 > 0:41:16Personally, I think that's a bit wet for moussaka.
0:41:16 > 0:41:20I think a little bit of thickening in that would make that a much better dish.
0:41:23 > 0:41:29I totally understand that Pat has to be mindful of cost, but I'm finding it really frustrating
0:41:29 > 0:41:34and demoralising that she seems to be looking for obstacles when we're so close to the finishing line.
0:41:36 > 0:41:41Still, you get this thing with Pat and costs and...
0:41:41 > 0:41:44I kind of get the feeling that she just needs to be a little bit
0:41:44 > 0:41:50more positive, and then, with all the guys, everybody else follows,
0:41:50 > 0:41:52and I think...probably my fault.
0:41:52 > 0:41:56I've kind of... Work took me away, and I was away for ten days
0:41:56 > 0:41:59and I probably shouldn't have been, but she's got my mobile.
0:41:59 > 0:42:07She could have easily called me, and I get the feeling we've gone forward four weeks and back five.
0:42:11 > 0:42:14And I don't know what to do about it, to be honest.
0:42:14 > 0:42:18When we open, we're in it, and there's not a lot she can do about it,
0:42:18 > 0:42:23so probably the best thing about it is to wait till we open
0:42:23 > 0:42:27and then deal with whatever comes and whatever happens from that.
0:42:31 > 0:42:34Next time, the big day is finally here,
0:42:34 > 0:42:38but as we roll out the new menus, have we taken on too much?
0:42:38 > 0:42:43This pork's a bit of a nightmare, really. It's falling apart now as they're trying to cut it.
0:42:43 > 0:42:46Well, we're already late. Pat is shouting at me.
0:42:46 > 0:42:48This is the problem with a new menu.
0:42:48 > 0:42:50Our soft opening is 500 people for lunch.
0:42:50 > 0:42:53And will all the stress and strain be worth it?
0:42:53 > 0:42:56What we're doing is for the benefit of the patients,
0:42:56 > 0:43:03and that's what I set my heart to do when I started with this job, 30 years ago, so I hope we succeed.
0:43:24 > 0:43:27Subtitles by Red Bee Media Ltd