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