Episode 4 Operation Hospital Food with James Martin


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Transcript


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'Every year, the NHS spends around £500 million

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'on hospital food,

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'but it's reckoned that almost half the patients refuse to eat it

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'because they find it inedible.'

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-What's wrong with the mash?

-You could hang wallpaper with it.

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'I believe that everybody deserves to eat good food.'

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To me, there's nowhere where food is more important than in a hospital.

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It's estimated the previous government

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spent more than £50 million

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on failed initiatives to change the food on our wards.

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Scarborough General Hospital is up for change.

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'For the next three months, I'm working with the kitchen staff

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'to try and make a difference.'

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-Pat, I'm trying to help you.

-I know you are.

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Everything's out of a tin, out of a packet.

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All the veg are frozen.

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'But there's also a personal reason why I want to take this on..

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I watched my grandmother pass away in hospital

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and she was a huge influence on me in terms of food

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and teaching me about food.

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To watch her suffer and to watch her eat the stuff

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that was served in the hospital, it wasn't fantastic.

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The only way to change it is to physically

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get off your backside and do something about it.

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I've been given exclusive behind-the-scenes access

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to Scarborough General Hospital, with one goal in mind -

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to improve hospital food. For patients who come in at their most vulnerable,

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the food just serves to further dampen their spirits.

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As a package, it's pretty poor.

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The cabbage and carrots were cooked within an inch of their life.

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The potatoes just don't hack it.

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Well, I knew when I came here

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it was going to be a bit of a challenge.

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I didn't quite realise the depth of the challenge it was going to be.

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Around £500 million is spent

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on NHS hospital catering every year,

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but there's been complaints about malnutrition.

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Figures released by the NHS Information Centre

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showed a record 13,500 patients

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became malnourished in hospital in 2009.

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I believe that food should be viewed as a medicine

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and have begun to implement my action plan,

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which I hope will lead to major change here at Scarborough.

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'I've looked at ways of improving the current patient menu.'

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-Is that cooking?

-I don't know.

-What do you want?

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I'd serve soup, I wouldn't mind doing that whatsoever.

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'Demonstrated to the catering team the advantage of putting more fresh

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'and locally sourced produce on the menu.'

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Why should they be importing milk in, when they've got farmers here

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-going out of business? That's ridiculous.

-Yes, it is.

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'Highlighted the staggering amount of food that gets binned.'

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Once you've done this, what happens to all this lot?

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Thrown away. Whatever's left gets disposed of.

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'And as I want to use better-quality ingredients

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'without increasing the daily budget of £3.49 per patient,

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'I've looked at the possibility of supplementing it

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'with the income from the onsite restaurant.'

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-Put a big blackboard there.

-Yeah.

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We can do homemade soup and we can address this salad bar.

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I'd like to do a roast, every day.

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After initial reservations, the hospital catering team

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are now all on board. In charge is manager Pat Bell.

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She's worked for the NHS

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throughout her career and has been at Scarborough for over 20 years.

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She's supported by a dedicated team.

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These people are not just Joe Bloggs off the street,

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they're highly trained professional chefs.

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And they include head chef Sharon Ellis,

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who's been cooking at the hospital for a staggering 27 years.

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Alan Rosbottom, also known as Big Al,

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has been here almost as long with 21 years under his belt.

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And Darren Glover, known as Big Bird to his colleagues,

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who's practically a newbie.

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He's only been there five years.

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Today, my task is to get the team to put the new menu to the test.

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We have to try out the recipes, make sure they're practical to cook,

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and achievable within the budget.

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I don't think James understands the complexity

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of doing a hospital menu.

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I don't think he understands the work involved.

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I've had my entire team...

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there's been six guys working on the recipes to get them over to Pat.

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I wish James was here more

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so he can see what else is involved behind the scenes of changing a menu.

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Hopefully she's done the costings.

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Some dishes are so expensive,

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I can't put them on the menu anyway.

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When thinking about the recipes,

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we haven't added things that shouldn't be added.

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It's just simple stuff, really, to try and keep it under budget.

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The costings we did at home,

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we've definitely kept it under budget.

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Be interesting to see what Pat and the guys in the kitchen think.

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I go to bed thinking of James Martin menus,

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I wake up in the morning thinking of James Martin menus,

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and if he just knows what I'm going through.

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I've got to tell him, because...

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I'm getting stressed by it.

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The kitchen currently operates a complicated and inefficient

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21-day menu, which I'm reducing

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to just seven days.

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This means we can look at making fewer dishes tastier,

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and Pat can streamline her ordering.

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This will allow her to buy more in bulk

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and plough the money saved into better-quality ingredients.

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But whilst I've been away, my recipes have thrown up a few issues,

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which Pat can't wait to share with me.

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I've a problem with some of these recipes.

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-Right, OK.

-Because...

-Like what?

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Two carrots and two peppers

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ain't a lot of bloody good to me. I need weights.

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-The caramelised lemon tart, haven't got the recipe with me.

-I've got that.

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That's just fresh cream and lemon juice.

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I don't think the dieticians will allow that.

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The penne pasta with tomato and basil sauce.

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-Right?

-Protein content.

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How can you have a protein content with that?

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No, but we need one. There's no protein in it, is there?

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-What would you put with it, then?

-Well, this is why I'm asking.

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Whether we enrich the tomato sauce with a cream cheese or something.

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It will turn it horrible, won't it?

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They haven't come back from the dieticians yet,

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so I'm just pre-warning you.

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-All right, pre-warned. That's fair enough.

-Yeah.

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Costed it yet?

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-Yeah.

-And?

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-This chicken and leek bake.

-Yeah.

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-88p per portion.

-Yeah?

-Yeah. That's expensive.

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-It's not really though, is it?

-It is.

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88p a portion, you've got £3.50 a day.

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Yeah.

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That's not expensive.

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Well, it is, as a main course dish.

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Pork escalope.

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-What's up?

-Can't even do that.

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-Why can't you do that?

-Well, pork tenderloin,

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six slices of ham, mozzarella cheese.

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That's way over.

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I'm not even putting it on.

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'I'm surprised after how long we've been here,'

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nearly two months now, two and a half months,

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that just taking that small amount of time off,

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being away from it, we've gone back and we haven't gone forward.

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Ta.

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It's my reputation that's on the line as well,

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and I know James will be walking away.

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I've got to live with it at the end of the day.

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I've got to make sure it's right from the beginning, before James goes.

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Because if it's not right, then the chances are

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that the Trust board will change their mind.

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Head chef Sharon and Darren have been testing some of my recipes

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and they've also been getting feedback

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from the dietician Rachael Bumby.

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If she's not happy with the nutritional content

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of each dish, it doesn't make it onto the menu.

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The only thing I would say on this dish

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is that because our main meals need to be starch...

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-Yeah.

-..a source of protein, a vegetable and a sauce,

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I just wonder whether we might need to tweak that one.

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With it being a vegetarian meal, try and get 12 grams of protein.

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-That's right, yeah.

-Maybe some pulses or some cheese.

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But the most important critics are on the wards.

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Sharon and Darren never have time to talk to patients,

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so haven't heard first-hand what they think.

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With three weeks to go before the roll-out of the menu,

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there's no better time to do a bit of in-house research.

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The only one meal that I've eaten

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all through is salad.

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Yeah.

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And yesterday's was turkey and it...

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Honestly, it's sliced so slim

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and the way it's cooked it's like rubber.

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If they concentrated more on fresher recipes,

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cooking more on site,

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I think it would be just, you know, more appreciated.

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Obviously, when you're... Well, it's not that I'm ill,

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but at first obviously you've suffering from the after effects

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of the shock and the operation.

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So, I mean, you need tempting, don't you? You don't want a lot.

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-Yeah, that's it.

-I don't want a lot.

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-It's like you need comfort food.

-Yeah.

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Yes, and it needs to be tasty.

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At the moment, we do a three-week menu cycle,

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so if you're in another week, you'll have experienced all...

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But we might change it to a one week. How do you think that'd go?

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-I can't tell you what I ordered yesterday for today.

-Yeah.

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I just have to take a guess what they bring in.

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Being the head chef, I make sure everything

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-goes out as it should do.

-Yeah, yeah.

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But then when you come up here and you see

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-and you hear people's opinions.

-Yeah, yeah.

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I think it's really good to come here,

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-We should do it more often.

-Yeah, definitely.

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'It's not just the patients they need to talk to.

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'Sharon's been at Scarborough Hospital for 27 years

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'but has never seen for herself how much of her food

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'has been left on the serving trolley.'

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-Do you see much waste? I don't suppose you do when it leaves here.

-No.

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The rest of it goes up to the dining room.

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That's right and the ward side, they get rid of the waste.

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-So you don't see it?

-No, I don't see it, no.

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So along with Darren,

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she now takes the opportunity to hear first-hand about the problem.

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Do you find you get a lot of waste?

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-Yeah, yeah, we do.

-Why do think that is?

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Maybe some people don't want to eat on the day, or...?

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That could be it or sometimes if the patient goes out, they order...

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-That's right.

-..for the patient.

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-Who's coming in, who might not like...

-Might not like that.

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-I mean, the wastage is a really big issue, isn't it?

-Yeah.

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It's not going to be resolved overnight.

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We all have to look at what we're doing

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and work together.

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-But the communication, we don't have any between the wards?

-No, no.

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Not ourselves. Pat has some, but we have none.

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-And I think it is good to come up.

-Yeah.

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'By my calculation,

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'40% of the food taken onto the wards ends up in the bin.

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'With lines of communication now opening up,

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'I hope this can be reduced. And if I want the chefs to cook it,

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'I've got to prove that my ideas are practical.

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'All the meals have to endure the journey from the kitchen

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'to the ward, and still be both nutritious and palatable.

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'They have to withstand

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'sitting for hours in a hot cabinet and being superheated.

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'So my suggested menu has to take all this into account.'

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What you've got to realise, it goes in those containers,

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then it's superheated for ten minutes,

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and then it's sat there for 15 minutes.

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By the time it gets on the ward, it's knackered.

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'Even the simplest affair can reside in the most unexpected places.'

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The very first day James came into the kitchen,

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I took him into the freezer and James saw a box of frozen omelettes.

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-Omelettes?

-Omelettes.

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-In a freezer?

-In a freezer.

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I've never seen...

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-You've never seen a frozen omelette, James?

-No.

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'I cannot believe that it's not possible

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'to cook them fresh for the patients

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'and have them served up to all the different wards,

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'so Pat has challenged me to do just that.'

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So we've put an omelette as an extra on the patients' menu today.

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I hoped he'd have at least a couple of hundred to do.

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Ta-da!

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Bringer of good news or bad news?

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Good news for you.

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-Good news for me?

-Bad news for me.

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I'm absolutely gutted.

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So you want 90?

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Yeah.

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Piece of cake!

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90. And when do you want them ready for?

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Ten past 11.

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50 minutes?

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All right? And I don't want any of these Saturday Kitchen omelettes.

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Just get on with you, go on!

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And when you cook the first one,

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I want to sample it to make sure it's OK, all right?

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90. That's one every 45 seconds.

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To be honest,

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I think there's nothing worse than a frozen omelette.

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It's like eating those shells.

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I feel as if, for the first time since I've been here,

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I'm now in my comfort zone.

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5 down, 85 to go.

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42 minutes.

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Can I sample this omelette now, Mr Martin?

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-You haven't put anything in this one?

-Salt and pepper, nothing else.

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-I think you'll pass the test.

-Is that all right?

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Yeah, that's fine. That's lovely.

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-Thanks.

-That's your lunch sorted, anyway!

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'But the omelette challenge is a serious exercise.

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'I need to find out if it's achievable

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'or just too labour-intensive.'

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This stove's a bit old, though, isn't it?

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I think this stove actually was one of the original ones

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-when the kitchen opened.

-Was it?

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Yeah.

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I mean, my bath this morning was warmer than this oven.

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It just slows everything down, know what I mean?

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Well, I think, hopefully, people will realise very quickly

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that it's all about the taste.

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I've just managed to cook 90 omelettes,

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and I can understand now why the chefs are a bit apprehensive.

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Cos this ain't easy.

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Omelettes, omelettes, omelettes.

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Thanking you.

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I'm done.

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Can I have a lunch break, please, chef?

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-SHE LAUGHS Do you deserve one?

-Thank you very much(!)

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'Deadline met, but it's shown me

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'that cooking omelettes freshly on the day isn't practical.

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'So I need to figure out a recipe and a method

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'so the guys can make them the day before.

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'But before I do that,

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'what do the people whose opinion counts the most think?'

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I think the patients will notice the difference,

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because they look about twice the size.

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So I think, yeah, they will notice a difference.

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This is a lot lighter, different texture.

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It sort of melts in the mouth. It's quite nice.

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It's a lot nicer, actually, than I thought it was going to be.

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I thought it was going to be dry and cold,

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but it's not, it's quite fresh.

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'I've cracked a lot of eggs,

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'but now I want to crack sorting out where they come from.

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'At the moment, 90% of the eggs bought in the public sector,

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'including hospitals and schools, are battery farmed.

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'Scarborough Hospital is no exception.

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'But I think it's important they address this.

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'When we started this process, we invited

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'Mike Bond from the Soil Association

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'to take a look at Pat's store cupboards.'

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Where does that fish come from? Don't say the sea!

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'An environmental group that

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'campaigns for the use of planet-friendly food,

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'they have an award scheme that recognises caterers

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'that deliver good-quality food.'

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Bronze, our requirement is that they're from a cage-free system.

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So, that's kind of one below free range,

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and you can normally tell by the code on the egg.

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Yeah, that's actually a caged egg.

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So, we would ask for a shift there, from a cage to a cage-free system.

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'I wanted Pat to try to become the UK's third hospital

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'to currently hold their bronze catering award.

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'Criteria they have to meet include

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'meals contain no undesirable food additives or hydrogenated fats,

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'75% of dishes are freshly prepared,

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'meat is from farms which satisfy UK welfare standards,

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'menus are seasonal, no genetically modified ingredients are used.

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'We're moving in the right direction

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'with more freshly-prepared dishes on the menu,

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'but I'd still like to see some improvement

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'in the quality of ingredients used.

0:17:390:17:41

'So I'm taking Pat and head chef Sharon to Lower Moor Farm in York,

0:17:410:17:46

'to meet Ronda Morritt, who rescues battery hens.'

0:17:460:17:49

So, these are some of my girlies.

0:17:490:17:51

Looks like the good life here, don't it?!

0:17:510:17:54

They love human company. You can pick them up, they don't worry.

0:17:540:17:57

It surprises me when you think about that,

0:17:570:18:01

because when they're caged, as they are for most of their life...

0:18:010:18:04

-You'd think they'd be petrified.

-They don't seem to be.

0:18:040:18:06

They are really, really friendly girls.

0:18:060:18:09

And the process of what happens

0:18:090:18:10

when you pick them up?

0:18:100:18:12

People pick them up here?

0:18:120:18:13

We almost rescue to order. We don't get them and then just hope that somebody will take them.

0:18:130:18:18

These girls are going to put their name down for a couple of pets!

0:18:180:18:21

Yes, take this one home!

0:18:210:18:22

'Ronda has rescued and re-homed nearly 2,000 old hens

0:18:220:18:26

'from battery farms that would otherwise be slaughtered.

0:18:260:18:31

'She shows Pat and Sharon

0:18:310:18:32

'why she feels so passionate about doing this.'

0:18:320:18:34

Now, you've got some pictures to show us.

0:18:340:18:37

-Mmm-hmm.

-And particularly these guys here.

0:18:370:18:39

Now, these are what? What are these?

0:18:390:18:41

We've collected these girls from their cages,

0:18:410:18:43

and they've gone into our big barn to just wait for their adopters.

0:18:430:18:48

-And they do look a little down on their luck.

-Right.

0:18:480:18:51

The reason they haven't got feathers, or not so many feathers,

0:18:510:18:54

is because they aren't in a natural environment.

0:18:540:18:57

-Because they're bored?

-They're in cages.

0:18:570:18:59

They're completely bored, they've got nothing to do.

0:18:590:19:02

-There's no enrichment in their cages.

-Do they peck at each other?

0:19:020:19:05

Yeah, they peck at each other. Sometimes themselves.

0:19:050:19:07

It's not because they're unhealthy -

0:19:070:19:09

they aren't. They're just bored.

0:19:090:19:11

Nothing better to do.

0:19:110:19:14

The cage is not so big, it's about so. And there's between...

0:19:140:19:18

Depending on the farm...

0:19:180:19:20

I've seen four, six in each cage.

0:19:200:19:23

Four in a cage, like that?

0:19:230:19:25

Yeah. So if one moves,

0:19:250:19:26

-they do tend to have to move around together.

-Right.

0:19:260:19:30

They are in restricted conditions, it's true.

0:19:300:19:33

But, you know, it wouldn't happen if people didn't buy battery eggs.

0:19:330:19:38

'Ronda has certainly given Pat and Sharon something to think about.

0:19:380:19:42

'Meanwhile, I've been trying to think of a way

0:19:420:19:45

'of getting rid of frozen omelettes from the hospital menu.

0:19:450:19:50

'But I've seen for myself that cooking them on the day is

0:19:500:19:53

'too labour-intensive. So instead, I've come up with a recipe

0:19:530:19:56

'that can be pre-prepared the day before and doesn't dry out.'

0:19:560:20:00

Now, this is the omelette that I'm going to put...

0:20:000:20:02

Or the idea of it that I'm going to put on the hospital menu.

0:20:020:20:05

It's very simple. It's, classily, a little smoked-haddock omelette,

0:20:050:20:08

but there's lots of flavour in there. Very easy to make.

0:20:080:20:11

A bit of onion, we just chop first of all,

0:20:110:20:14

and we're going to make a sauce with a roux,

0:20:140:20:16

so we use a little bit of butter,

0:20:160:20:18

and then we're going to warm this up with the shallot in there.

0:20:180:20:22

Now, in this pan, I've just cooked some smoked haddock and some cod.

0:20:220:20:26

Now, I know that Pat gets a selection of different fish.

0:20:260:20:29

Lift it off. Now, the good thing about this is,

0:20:290:20:32

not only have we got the fish,

0:20:320:20:34

the secret is the sauce.

0:20:340:20:37

We make the sauce using the milk.

0:20:370:20:38

Now, you get so much flavour from the milk that's left over,

0:20:450:20:48

you might as well use it.

0:20:480:20:52

And then finally, in the sauce, you put some cheese in.

0:20:520:20:57

It doesn't get any more fresh than that.

0:20:570:20:59

Eggs.

0:20:590:21:03

'Then I cook a standard omelette, and add chives and some seasoning.'

0:21:030:21:07

We're going to finish this off with the fish.

0:21:070:21:10

It's got so much flavour in there.

0:21:100:21:13

'And then simply pour over the sauce,

0:21:150:21:18

'add some grated cheese and grill for five minutes...'

0:21:180:21:21

..or in a hot oven for about ten minutes. Done.

0:21:210:21:26

-Oh, it's lovely.

-Classically, an omelette Arnold Bennett,

0:21:310:21:34

but to you, I and everybody else, it should be smoked haddock omelette.

0:21:340:21:38

-What do you think?

-That's lovely.

0:21:400:21:42

The omelette's nice with the sauce, cos it can be rubbery otherwise.

0:21:420:21:46

-Lovely.

-Well, that was...that was one of our concerns, yeah, that that was...

0:21:460:21:50

-I had it covered, I had it covered.

-Good idea. Well done, James.

-I'm glad to hear it, James.

0:21:500:21:55

For me, it's a matter of ethics. For the Soil Association, it's their main sticking point,

0:22:010:22:06

it's the use of battery-farmed eggs that the hospital are using.

0:22:060:22:09

So I've brought Pat and Sharon along to see a different alternative,

0:22:090:22:13

but I'm hoping Pat doesn't put pennies first and I think

0:22:130:22:17

she's going to like this today, I think she'll like it.

0:22:170:22:20

The catering team cooks with over 84,000 eggs every year, all from caged hens.

0:22:240:22:30

Crookdale Farm is about 20 miles from Scarborough Hospital

0:22:300:22:36

and could provide Pat with free- range eggs, if the price is right.

0:22:360:22:40

Farmer David Stephenson has over 34,000 chickens producing around 31,000 eggs every day.

0:22:400:22:48

So, David, I see you got a lot of stones and bits and pieces.

0:22:480:22:51

Is that because they like foraging?

0:22:510:22:53

Well, the birds naturally scratch, they scratch from the dust, they bathe themselves, as well.

0:22:530:22:59

So this is a real social area for the birds, and, much as they've got 100 acres to roam in,

0:22:590:23:05

you'll find the majority of your birds just enjoy being quite close to the shed, where safety is.

0:23:050:23:10

-Yeah.

-And you can hear a very sort of contented, sort of happy gang of hens, really.

0:23:100:23:14

However, it's a more costly product to produce

0:23:140:23:18

than the more intensive system.

0:23:180:23:20

So would supplying direct to the NHS be an option for you?

0:23:200:23:23

Oh, that, that would be a marvellous thing. You know, the thought of being able to supply

0:23:230:23:29

major institutions like the NHS, and the more local hospitals, where we can deliver regular -

0:23:290:23:34

the eggs will be fresh, they're high quality. There's a feel good factor to it, as well.

0:23:340:23:39

You know, why haul food all round the country or Europe

0:23:390:23:42

when you've got quality food on your doorstep?

0:23:420:23:45

By my reckoning, it's only going to cost around 1.5p more per egg.

0:23:460:23:51

Surely a cost worth paying?

0:23:510:23:53

When you buy eggs you don't realise where they've come from. It doesn't really enter your head, really.

0:23:550:24:00

For me, personally, it's made me think,

0:24:000:24:02

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.

0:24:020:24:08

-Let's just hope that our budgets now will allow us to do it.

-Hmm.

0:24:080:24:11

If Pat does move away from buying eggs from battery farms,

0:24:130:24:16

then she's one step closer to achieving the bronze catering award.

0:24:160:24:21

But my ambition is for her to source 75% of her fresh produce locally.

0:24:210:24:27

Pat has enormous buying power, with control of a £500,000

0:24:270:24:31

food budget, so it could give the local economy a huge boost.

0:24:310:24:35

Scarborough Hospital is only a couple of miles from the harbour,

0:24:370:24:40

but some of the fish Pat uses on her menus goes on a staggering 550-mile round trip.

0:24:400:24:46

This is the life, girls, this is the life.

0:24:470:24:50

So I took the team fishing to highlight how crazy this really is.

0:24:510:24:56

But it's not just the local fisherman who could benefit from Pat looking on her doorstep.

0:24:560:25:03

That's all I get, the little one.

0:25:030:25:05

LAUGHTER

0:25:050:25:07

Over the past few weeks, we've introduced her to a whole host of local suppliers...

0:25:070:25:12

The milk that the guys are packing here today was in the cow last night...OK?

0:25:120:25:19

..and shown how using a local meat supplier could be a win/win situation for everyone.

0:25:260:25:31

We end up with a mountain of mince, or stewing steak, the cheaper cuts.

0:25:320:25:36

-That's what we used an awful lot of us on our menus in the hospital, as well.

-Aberdeen Angus.

0:25:360:25:41

She's writing the menu already, look at that!

0:25:410:25:43

One of the main stories you hear from a lot of the local suppliers is that they'd never even dream

0:25:590:26:04

about supplying the NHS, mainly due to cost and tons of red tape.

0:26:040:26:09

But hopefully, if all that stops, it will prevent a lot of them going out of business.

0:26:090:26:13

Pat and the hospital want to dispel any myths

0:26:170:26:20

that access to the NHS is difficult,

0:26:200:26:23

so they're hosting this event to encourage the suppliers to come and pitch for business

0:26:230:26:27

and to explain the procurement process.

0:26:270:26:29

You always think the NHS is a little bit too big,

0:26:320:26:34

it's not easy, it's not easy to get into.

0:26:340:26:36

No, we've never thought about approaching the NHS.

0:26:360:26:38

We just felt it was too big

0:26:380:26:41

an organisation for somebody as small as ourselves to get involved with.

0:26:410:26:44

To be honest, we always thought that, you know,

0:26:440:26:47

local suppliers never really had a chance.

0:26:470:26:50

Brilliant, fantastic, yeah.

0:26:500:26:52

Sharon, Big Al and I prepare a few dishes for the suppliers to taste

0:26:540:26:59

and to showcase some of the ingredients that we're hoping to use in the new menu.

0:26:590:27:03

I've worked at the hospital 27 years

0:27:040:27:06

and never once been introduced

0:27:060:27:08

to a supplier, producer or anything like that.

0:27:080:27:11

So it's nice to get out, isn't it, and meet?

0:27:110:27:15

And it gives you pride, as well.

0:27:150:27:17

I was, literally, in the kitchen this morning, and a couple

0:27:170:27:20

of the guys said, "It's so nice that we can use fresh ingredients again."

0:27:200:27:24

Yeah, and it is good that local producers are interested in being able to supply us

0:27:240:27:29

and, you know, offer us. Yeah, I found it really interesting, about how the people, how they

0:27:290:27:37

live and how they look after the animals, and you don't realise what goes into it, do you?

0:27:370:27:42

-You don't realise the hard work.

-No, you don't, no.

0:27:420:27:44

It's great to use local producers, but I think you respect food more.

0:27:440:27:48

-Of course.

-Once you understand where food comes from...

-Yeah.

-You have much more respect for it.

0:27:480:27:53

That's the same about the eggs - seeing the hens and...

0:27:530:27:56

-Precisely.

-Yeah, every time I see an egg now, I think of that.

0:27:560:27:59

THEY LAUGH

0:27:590:28:00

LIVELY CHATTER

0:28:000:28:04

OK, guys, thank you all for coming.

0:28:090:28:12

I don't know whether you've probably realised that I've been working with Scarborough Hospital

0:28:120:28:17

to give them a better offer, in terms of the food

0:28:170:28:20

that the patients have, but most importantly,

0:28:200:28:23

I see a great opportunity for you guys that benefits not only the hospital

0:28:230:28:27

but you, in terms of the business.

0:28:270:28:29

There's lots of red tape that we're hopefully trying to get round,

0:28:290:28:33

and it's actually very, very easy to supply your produce to the hospital.

0:28:330:28:36

This gives you a great opportunity, in terms of the restaurant,

0:28:360:28:39

but also what the patients can eat as well.

0:28:390:28:41

This is a little, fresh, chicken and mushroom soup, and we've got

0:28:410:28:44

a little meatball thing and some little scones as well.

0:28:440:28:48

But enjoy it.

0:28:480:28:50

Most importantly, Pat is here to give you some advice

0:28:500:28:55

and give you some hints and tips of how to get your produce

0:28:550:28:58

through the supply chain in the hospital. Enjoy your free lunch.

0:28:580:29:02

It's Yorkshire - you don't get much for free around here, so enjoy it.

0:29:020:29:07

-Would you like to try a meatball with spicy tomato sauce?

-Please.

0:29:100:29:15

By using local produce, it's been suggested it could actually

0:29:150:29:19

put millions of pounds back into the NHS.

0:29:190:29:22

Nottingham University Hospital Trust, for example, estimated that last year,

0:29:220:29:27

they saved £700,000 by buying locally and preparing food on site.

0:29:270:29:33

They found that it doesn't actually cost any more and are helping to stimulate the local economy.

0:29:330:29:38

Thank you for attending this event this afternoon.

0:29:400:29:43

Through this venture that we're doing, we're hoping to publicise...

0:29:430:29:47

METALLIC CLATTER

0:29:470:29:49

LAUGHTER AND APPLAUSE

0:29:490:29:52

That's too much cream, James.

0:29:560:29:58

LAUGHTER

0:29:580:30:00

Too much butter, James.

0:30:000:30:02

Shut up, or you'll get that where the sun don't shine!

0:30:020:30:05

'The producers will still need to go through the formal tender process,

0:30:090:30:13

'which involves them satisfying the hospital on cost,

0:30:130:30:16

'quality and delivery, but I hope this event has showed them that it's not too far out of reach.'

0:30:160:30:21

I think we're really interested, because everybody's talking local.

0:30:210:30:25

For a big organisation, like the NHS, to start talking

0:30:250:30:29

about sourcing locally, I think is, you know, exciting.

0:30:290:30:32

Obviously, because our business is local,

0:30:320:30:35

we're looking for high-profile customers. You can't get better than the NHS.

0:30:350:30:39

It's been a big day, and I've met some amazing people.

0:30:390:30:42

I'm amazed what people have brought to show us.

0:30:420:30:44

I've just got so many more ideas now that I can do with the stuff

0:30:440:30:48

that I've seen today, so that's been absolutely wonderful.

0:30:480:30:51

Seeing a lot of the suppliers that we visited as part of this,

0:30:510:30:54

it's been lovely catching up with them again, and we've met a lot of new people

0:30:540:30:58

and people I didn't know existed round this area,

0:30:580:31:01

so it's been a very encouraging day today, and I'm sure something good will come out of it.

0:31:010:31:06

Well, that really worked - for the first time, I've seen a group of suppliers speak to Pat.

0:31:060:31:11

Pat enthused about it as much as the suppliers, and you've got

0:31:110:31:14

chefs talking about food, and, let's face it, when a group of people like that talk about it and get enthused

0:31:140:31:20

about it, there's one person that benefits, and that's the patient. Definitely a tick for today.

0:31:200:31:25

It's not just ingredients for the new menus we're looking at purchasing locally.

0:31:300:31:34

I've got an idea of how we can celebrate local produce and make some money at the same time.

0:31:340:31:41

'I've invited Jonathan Knight, who heads a consortium of local suppliers,

0:31:410:31:44

'Deliciously Yorkshire, to talk it through.'

0:31:440:31:47

I like the idea of doing these little hampers,

0:31:470:31:50

these little gift boxes that are already done, already in place, you know,

0:31:500:31:54

even a little box of fudge. Something that people can just buy as a gift

0:31:540:31:57

to give to the hospital patients. Could you help me?

0:31:570:32:00

Yorkshire, in the first place, is the biggest food and drink county

0:32:000:32:04

in the UK, so there's great variety. We can make sure there's some nice ingredients to go into that.

0:32:040:32:08

I want to put a farmer's cart into the public restaurant, so I need to sell the idea to Pat.

0:32:080:32:14

We just stopped and bought a couple of things, some local crisps,

0:32:160:32:19

fantastic biscuits from just up the road at Whitby, as is the plum bread.

0:32:190:32:23

Cos I think you know, stuff like this, I mean traditional Yorkshire brack - mega, mega famous.

0:32:230:32:28

Taste a bit of that. It, literally, is...

0:32:280:32:32

-..just made in Whitby.

-Mmm.

0:32:330:32:35

-Good, isn't it? Nice cup of tea to go with it.

-That is gorgeous.

0:32:350:32:38

Eat that with Wensleydale cheese. Lovely.

0:32:380:32:40

Yeah, that would... And like these, the individual biscuits, the crisps, that's really easy to do.

0:32:400:32:46

I just think if we're going to do it, it gives us a much better selling point,

0:32:460:32:50

as opposed to this.

0:32:500:32:52

These little biscuits. You get a nice biscuit like that,

0:32:520:32:55

-which is made... Yeah, maybe a little bit more money. ..it's made up the road.

-Yeah.

0:32:550:33:00

-We can add all those to the vending machine, no problem.

-Yeah.

-Just standard packet size.

0:33:000:33:05

-You've got a refrigerated vending machine here.

-Yeah.

0:33:050:33:07

And we can sell that as a...

0:33:070:33:09

And we could actually cut some up ourselves and sell it

0:33:090:33:13

through the dining room here, as well, like, just, afternoon tea.

0:33:130:33:17

I think people would buy that as a gift, to cheer people up.

0:33:170:33:20

Already pre-made, already done, so you don't have to do

0:33:200:33:23

any more work than just put it through the till.

0:33:230:33:25

Everything is falling into place. The team is now looking to source more seasonal and local produce.

0:33:300:33:37

For me, personally, it's made me think.

0:33:370:33:39

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.

0:33:390:33:45

Let's just hope that our budgets now will allow us to do it.

0:33:450:33:48

They're becoming aware of the huge amounts of waste and starting to think about ways to address it.

0:33:480:33:53

-The wastage is a really big issue, isn't it?

-Yeah.

0:33:530:33:56

It's not going to be resolved overnight. We all have to look at what we're doing,

0:33:560:34:00

-and I think it is good to come up.

-Yeah.

0:34:000:34:02

And Pat is looking at the restaurant as more of a money-making business.

0:34:020:34:07

My new recipes involve cooking fresh ingredients from scratch.

0:34:100:34:14

One big challenges is to come up with dishes that can withstand

0:34:140:34:17

the various heating processes that the food has to undergo before it gets to the patient.

0:34:170:34:22

The staff start cooking from around six in the morning.

0:34:220:34:26

-It's now half past ten.

-Yeah.

0:34:260:34:29

When does this get eaten?

0:34:290:34:30

It leaves the kitchen at 11.15 and gets to the wards any time

0:34:300:34:35

around about 12 o'clock, and after that, the different wards get it at different times.

0:34:350:34:40

The food then gets placed into a hot trolley and sits there for about an hour.

0:34:400:34:45

It then travels up to the ward, where it's reheated to over 100 degrees,

0:34:450:34:49

before being plated and served to the patients.

0:34:490:34:51

I'm amazed that you make food, and it's made at - what are we now? -

0:34:510:34:56

10.30, and people don't eat it till... Two and half hours it's in a hot cabinet.

0:34:560:35:02

Then it gets boosted to temperature again. No wonder it's rotten when it gets to the... It's...

0:35:020:35:08

'I've devised recipes that take all this into account. Now I just need to show the team how to cook them.'

0:35:080:35:15

Thought I'd do some little moussaka, nice and easy.

0:35:170:35:20

Done in two main stages. You've got the base, the filling is minced lamb.

0:35:200:35:24

Onions. We've got tomatoes, oregano, this is powdered stock, there's no fresh stock here.

0:35:240:35:30

And some...obviously aubergines, but that's our second stage.

0:35:300:35:34

So first thing we do is throw in the onions.

0:35:340:35:37

This is oregano. Get this in quite early - all dried herbs, they need

0:35:380:35:44

to go in at the beginning of the cooking, fresh herbs in at the end.

0:35:440:35:47

While that's cooking away, we might as well prepare our aubergines.

0:35:500:35:55

They just go straight in a pan.

0:35:550:35:57

Now, aubergines, they're a bit like mushrooms.

0:35:570:36:00

What they'll do is absorb liquid and then, all a sudden, they'll dump it out.

0:36:000:36:04

The temptation is to put too much oil in. They get dried off.

0:36:040:36:07

Straight on there.

0:36:070:36:09

I add my garlic to this now.

0:36:090:36:12

Canned tomatoes... and then a bit of stock.

0:36:130:36:17

Right, so we'll just get that ticking away over there.

0:36:170:36:21

Meanwhile, on our superb, superb hob,

0:36:210:36:25

we'll make our white sauce.

0:36:250:36:26

So melted butter, keep it nice and soft.

0:36:260:36:29

-Time wise, we'd have to prepare the day before?

-Yeah.

0:36:310:36:34

Basically, you want to be doing that, prepare all the lamb, get it in a tray with the aubergines,

0:36:340:36:39

-then just do the sauce and get it in the oven.

-Yeah.

0:36:390:36:42

I always think, if it's loose down here, by the time it gets superheated and everything else...

0:36:420:36:50

'After layering the mince and aubergines, I pour over the white sauce.

0:36:530:36:57

'After 25 minutes in the oven, it's done.'

0:36:570:37:00

So, there's your moussaka - it's quite loose, right?

0:37:020:37:07

Now, maybe too loose, but I think we're best off trying it in the hot cabinet

0:37:070:37:14

-and do what you do with it.

-Yeah.

-So it holds.

0:37:140:37:17

And then boost it.

0:37:180:37:20

'Now on to a sauce. For one of my new desserts, sticky toffee pudding.

0:37:250:37:31

'Pat was adamant she wanted to use custard, but I wanted it off the menu completely.

0:37:310:37:35

'It doesn't travel well up to the wards, and the patients end up with gloop.'

0:37:350:37:40

Go on, everybody's got to eat it.

0:37:400:37:43

It's not custard.

0:37:430:37:45

Look at it.

0:37:470:37:48

Look, that's the realism of what you guys are not seeing.

0:37:480:37:52

I'm not criticising anything. When it leaves your kitchen, it's perfectly fine.

0:37:520:37:56

Now, if I was making this in the restaurant, we would use a litre of double cream,

0:37:580:38:04

a pound of butter, a pound of sugar,

0:38:040:38:08

quite a bit of golden syrup and quite a bit of black treacle.

0:38:080:38:11

However, we're going to wing this and make it your version,

0:38:110:38:15

but as good as, cos I think sticky toffee pudding shouldn't be served with custard,

0:38:150:38:20

-it should be served with toffee sauce.

-OK.

0:38:200:38:22

So I'm going to start off... we've got a litre of a mixture

0:38:220:38:27

of single cream and milk, so it's half a litre of each.

0:38:270:38:31

Right, straight in there. Now we want one and a half...about one block, of butter, diced, please.

0:38:310:38:37

'Then we add dark brown sugar, black treacle and golden syrup.'

0:38:370:38:42

Whisk this up.

0:38:420:38:44

Right, sticky toffee pudding sauce.

0:38:440:38:48

Isn't it too thin, though?

0:38:480:38:49

-Pat, just try it.

-I'm not saying that.

-Pat, just try it.

0:38:530:38:56

I'll try it.

0:38:560:38:57

Aye, that's all right that, innit?

0:39:000:39:02

-Taste's nice.

-It is nice.

0:39:020:39:04

-Yeah, aye.

-Tastes lovely.

-Whoa, I tell you what, eh?

0:39:040:39:08

I just think, isn't it too thin, though?

0:39:080:39:10

-No.

-Well, yeah.

0:39:100:39:12

No. Well, unless you let me use double cream, that's what you're going to get.

0:39:120:39:17

If you woke up, having just had a new hip

0:39:170:39:20

and had that, I'd want to go back in and get the other one done.

0:39:200:39:23

I'd drink it by the pint, I wouldn't have a problem with it.

0:39:230:39:26

I'm just wondering what that's going to look like in a dish, being that thin,

0:39:260:39:30

-that's all.

-I ain't bothered.

0:39:300:39:32

-Well, no, you won't be here.

-Cos I want to taste it.

0:39:320:39:35

You won't be hear listening to what I'll have to listen to when they go, "Ooh, that was a bit watery."

0:39:350:39:40

-"Watery"?

-Well, it looks watery.

0:39:400:39:43

No, it doesn't. Well, I'll use double cream, then.

0:39:430:39:46

All right, then, measure that into a jug.

0:39:480:39:51

Nice in a sponge, nice in a sponge.

0:39:510:39:53

Thank you very much, "nice in a sponge".

0:39:530:39:55

It tastes lovely. What I'm trying to do is find out what is a suitable...

0:39:550:40:02

Cos the custard's gone?

0:40:020:40:03

No, it's not, it's what is a suitable portion to serve with it, that's why I'm asking.

0:40:030:40:08

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.

0:40:080:40:13

All right, then... Don't know.

0:40:130:40:15

Do you want me to...? Right, I'll do it.

0:40:180:40:20

One... One...

0:40:220:40:25

Six... 40 portions.

0:40:250:40:29

It's not as bitter, is it?

0:40:310:40:33

I'm saying it's nice, so I don't know why you're walking away.

0:40:350:40:38

You should take that as a compliment.

0:40:380:40:40

God, these stroppy chefs. Good job he doesn't work for me.

0:40:420:40:47

'So what's the verdict on my moussaka?'

0:40:470:40:50

It smells lovely.

0:40:500:40:53

Well, my concern is we've just got quite a bit of fat that's separated from the lamb underneath.

0:40:530:40:59

But it smells absolutely wonderful, so we'll take a portion out, to see what it's like.

0:40:590:41:05

Personally, I think that's a bit wet for moussaka.

0:41:120:41:16

I think a little bit of thickening in that would make that a much better dish.

0:41:160:41:20

I totally understand that Pat has to be mindful of cost, but I'm finding it really frustrating

0:41:230:41:29

and demoralising that she seems to be looking for obstacles when we're so close to the finishing line.

0:41:290:41:34

Still, you get this thing with Pat and costs and...

0:41:360:41:41

I kind of get the feeling that she just needs to be a little bit

0:41:410:41:44

more positive, and then, with all the guys, everybody else follows,

0:41:440:41:50

and I think...probably my fault.

0:41:500:41:52

I've kind of... Work took me away, and I was away for ten days

0:41:520:41:56

and I probably shouldn't have been, but she's got my mobile.

0:41:560:41:59

She could have easily called me, and I get the feeling we've gone forward four weeks and back five.

0:41:590:42:07

And I don't know what to do about it, to be honest.

0:42:110:42:14

When we open, we're in it, and there's not a lot she can do about it,

0:42:140:42:18

so probably the best thing about it is to wait till we open

0:42:180:42:23

and then deal with whatever comes and whatever happens from that.

0:42:230:42:27

Next time, the big day is finally here,

0:42:310:42:34

but as we roll out the new menus, have we taken on too much?

0:42:340:42:38

This pork's a bit of a nightmare, really. It's falling apart now as they're trying to cut it.

0:42:380:42:43

Well, we're already late. Pat is shouting at me.

0:42:430:42:46

This is the problem with a new menu.

0:42:460:42:48

Our soft opening is 500 people for lunch.

0:42:480:42:50

And will all the stress and strain be worth it?

0:42:500:42:53

What we're doing is for the benefit of the patients,

0:42:530:42:56

and that's what I set my heart to do when I started with this job, 30 years ago, so I hope we succeed.

0:42:560:43:03

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