0:00:02 > 0:00:07Every year, the NHS spends around £500 million on hospital food
0:00:07 > 0:00:10but it's reckoned that almost half the patients refuse to eat it
0:00:10 > 0:00:13because they find it inedible.
0:00:13 > 0:00:15Mashed potato - what's wrong with the mash, then?
0:00:15 > 0:00:18You could hang wallpaper up with it.
0:00:18 > 0:00:21I believe that everybody deserves to eat good food.
0:00:21 > 0:00:25To me, there's nowhere where food is more important than in a hospital.
0:00:25 > 0:00:30It's estimated that the previous government spent more than £50 million
0:00:30 > 0:00:33on failed initiatives to change the food on our wards.
0:00:33 > 0:00:36Scarborough General Hospital is up for change.
0:00:36 > 0:00:42For the next three months, I'm working alongside the kitchen staff to try and make a difference.
0:00:42 > 0:00:44- Pat, I'm trying to help you. - I know you are.
0:00:44 > 0:00:47Everything's out of a tin or a packet.
0:00:47 > 0:00:49Everything. All the veg are frozen.
0:00:49 > 0:00:53But there's also a personal reason why I want to take this on.
0:00:53 > 0:00:56I watched my grandmother pass away in hospital
0:00:56 > 0:01:00and she was a huge influence on me in terms of food
0:01:00 > 0:01:02and teaching me about food.
0:01:02 > 0:01:04To watch her suffer
0:01:04 > 0:01:08and to watch her eat the stuff that was served in the hospital...
0:01:08 > 0:01:09it wasn't fantastic.
0:01:09 > 0:01:12The only way to change it is to actually physically
0:01:12 > 0:01:15get off your backside and do something about it.
0:01:25 > 0:01:28Over the past few months, I've been given exclusive access
0:01:28 > 0:01:31to Scarborough General Hospital in North Yorkshire.
0:01:31 > 0:01:34My mission? To succeed where others have failed
0:01:34 > 0:01:38and come up with a workable model that can lift the standard of food
0:01:38 > 0:01:41served in hospitals throughout the UK.
0:01:41 > 0:01:44I knew when I came here it was going to be a bit of a challenge.
0:01:44 > 0:01:47I didn't quite realise how in deep...
0:01:47 > 0:01:50and the depth of the challenge it was going to be.
0:01:50 > 0:01:54Independent surveys as far back as 1963
0:01:54 > 0:01:57have consistently concluded that the NHS hospital food
0:01:57 > 0:02:00is neither appetising nor nutritious,
0:02:00 > 0:02:03which is hardly surprising when you discover
0:02:03 > 0:02:07that as little as a pound a meal is being spent.
0:02:09 > 0:02:12I've been given the opportunity to make a difference
0:02:12 > 0:02:14and based on what I've seen,
0:02:14 > 0:02:17I've come up with a five-point plan which I hope will bring about
0:02:17 > 0:02:20a sustainable change here in Scarborough.
0:02:20 > 0:02:22To simplify and improve the menu.
0:02:22 > 0:02:25Reduce wastage on the wards.
0:02:25 > 0:02:28Win the hearts and the minds of those on the front line.
0:02:28 > 0:02:31Cook with fresh ingredients from local suppliers.
0:02:31 > 0:02:34And generate an income from the onsite restaurant.
0:02:37 > 0:02:39Although reluctant at first,
0:02:39 > 0:02:42the catering team are now fully on board.
0:02:42 > 0:02:46These people are, you know, not just Joe Bloggs off the street.
0:02:46 > 0:02:49They're highly trained professional chefs
0:02:49 > 0:02:52that are in their retirement or at the end of their career.
0:02:52 > 0:02:54They still want to create stuff out of fresh veg.
0:02:54 > 0:02:56In charge is manager Pat Bell.
0:02:56 > 0:02:58She's worked for the NHS throughout her career
0:02:58 > 0:03:02and has been at Scarborough for over 20 years.
0:03:02 > 0:03:05She's supported by a dedicated team who include
0:03:05 > 0:03:08head chef Sharon Ellis, who's been working
0:03:08 > 0:03:12and cooking at the hospital for a staggering 27 years.
0:03:12 > 0:03:14Alan Rosbottom,
0:03:14 > 0:03:15also known as Big Al.
0:03:15 > 0:03:18He's been here almost as long, with 21 years under his belt,
0:03:18 > 0:03:21and Darren Glover, known as Big Bird to his colleagues.
0:03:21 > 0:03:26He's practically a newbie. He's only been here five years.
0:03:26 > 0:03:29But it's not just the catering team.
0:03:29 > 0:03:35I've also had to win over the Chief Executive, Mike Proctor.
0:03:35 > 0:03:38But today is what it's all been leading up to.
0:03:38 > 0:03:40Time to see if my ambitious plans
0:03:40 > 0:03:44to improve the food at Scarborough General Hospital's worked.
0:03:44 > 0:03:47It's the moment of truth. Can we really make a difference?
0:03:52 > 0:03:54It's the eve of the big day...
0:03:54 > 0:03:56the launch of the new patient menu.
0:03:56 > 0:04:01I've taken their complicated and inefficient 21 day menu
0:04:01 > 0:04:02with over 100 dishes on it,
0:04:02 > 0:04:05and reduced it to a more manageable seven day rota.
0:04:05 > 0:04:08I'm hoping this means the kitchen staff can now concentrate
0:04:08 > 0:04:12on making fewer dishes, but tastier.
0:04:12 > 0:04:17Months of hard work are about to be put to the test.
0:04:17 > 0:04:19It's been a big build-up up till now
0:04:19 > 0:04:22and Sharon's got all the chefs in tow in the kitchen
0:04:22 > 0:04:26going through the production sheets and the recipes for tomorrow
0:04:26 > 0:04:27for all the new dishes.
0:04:27 > 0:04:30Dawn and I have been sending the new prices to the tills
0:04:30 > 0:04:33so we're just all gearing up for tomorrow.
0:04:33 > 0:04:35And I've been told that I'm not allowed
0:04:35 > 0:04:38up into the dining room till lunchtime tomorrow.
0:04:38 > 0:04:39So we've got a new menu going up.
0:04:39 > 0:04:42I can't go up to see how things are getting on
0:04:42 > 0:04:45and that's going to absolutely kill me. I don't know how I'm going
0:04:45 > 0:04:46to cope with that at all.
0:04:46 > 0:04:50Tomorrow it's the first day we start the new menus.
0:04:50 > 0:04:55Um, bit nervous, but at the same time, mostly excited.
0:04:55 > 0:04:59We've been doing the same menu for nine years.
0:04:59 > 0:05:02To be honest, I mean, the job does get a bit mundane.
0:05:02 > 0:05:05I feel more involved with the food,
0:05:05 > 0:05:07which gives me a lift up.
0:05:07 > 0:05:10A lot of it's more like proper cooking, the soups and stuff.
0:05:10 > 0:05:13Rather than out of packets, now we're actually making it from scratch.
0:05:13 > 0:05:16As long as the chefs are involved with the food,
0:05:16 > 0:05:18it's got to be good news really.
0:05:19 > 0:05:24Using fresh ingredients and cooking more dishes from scratch
0:05:24 > 0:05:26is crucial to the success of my mission.
0:05:27 > 0:05:30But to enable us to buy better quality ingredients,
0:05:30 > 0:05:33I've had to find a way of supplementing
0:05:33 > 0:05:36their limited £3.49 daily patient budget.
0:05:36 > 0:05:41Now I strongly believe that this dining room needs to be run as business.
0:05:41 > 0:05:44Now I'm a great believer that also that's the reason why
0:05:44 > 0:05:46most of the other projects have failed.
0:05:46 > 0:05:50It's all very well implementing a new menu, but if it costs a lot more,
0:05:50 > 0:05:53we need to look at different ways of how to fund that style of food.
0:05:53 > 0:05:56And I think this is one of the only places in the hospital
0:05:56 > 0:05:58that can generate that income.
0:05:58 > 0:06:02So what I plan to do is give this place an entire makeover
0:06:02 > 0:06:05because only a quarter of the 2,000 staff actually eat here.
0:06:05 > 0:06:09And to be honest, it's a bit uninspiring.
0:06:09 > 0:06:12We've used the £5,000 given to us to kick-start the project
0:06:12 > 0:06:17by the Hospital Trust towards paying for this makeover.
0:06:17 > 0:06:21Not only are we giving the restaurant a lick of paint, we're also changing the name,
0:06:21 > 0:06:24as I didn't feel calling it after a hairy Viking
0:06:24 > 0:06:26was really appropriate.
0:06:26 > 0:06:28The new sign has arrived.
0:06:28 > 0:06:31Now, I did want to keep the name a secret
0:06:31 > 0:06:33but Dawn seems to have other ideas.
0:06:34 > 0:06:36Oh, yeah. I think I've got what it is.
0:06:36 > 0:06:39But it's not just the restaurant's new name
0:06:39 > 0:06:42that I'm planning to surprise the team with.
0:06:42 > 0:06:46On my first visit, I discovered that the steamer,
0:06:46 > 0:06:49a vital piece of equipment, hadn't worked for years.
0:06:49 > 0:06:53If we achieve what you want, what you want and what I want...
0:06:53 > 0:06:54Yeah.
0:06:54 > 0:06:57And we all leave here with a smile on our face,
0:06:57 > 0:07:00I will buy you a brand new machine to replace that.
0:07:00 > 0:07:02Oh, James. Oh, that's nice.
0:07:02 > 0:07:05Out of my own... And that's coming from a Yorkshireman!
0:07:07 > 0:07:10Well, it's 8pm...
0:07:10 > 0:07:13the night before D-Day
0:07:13 > 0:07:16and the guys are fitting a little present from me into the kitchen.
0:07:16 > 0:07:18A blast steamer.
0:07:18 > 0:07:20What it can do to the vegetables is incredible,
0:07:20 > 0:07:24and it's my little present to the kitchen and it's being fitted now.
0:07:24 > 0:07:25It's exciting.
0:07:25 > 0:07:28And it may be small..
0:07:29 > 0:07:32..but it packs a punch...
0:07:33 > 0:07:38..cos this thing will cook enough veg for the entire hospital
0:07:38 > 0:07:40on its own. It's brilliant.
0:07:40 > 0:07:42It's getting late but we still need to get
0:07:42 > 0:07:45another important piece of kit in place.
0:07:45 > 0:07:49Well, this is where we spent most of the five grand
0:07:49 > 0:07:51that the Trust gave us.
0:07:51 > 0:07:54It's a...fridge.
0:07:54 > 0:07:58Well, it will be when we take it out, but we've got nothing to take it out with.
0:07:58 > 0:08:02Because this is a hospital, there's a guy who's got the hammer and nails and the crow bar
0:08:02 > 0:08:05that's gone home at four o'clock, so we can't get hammer and nails.
0:08:05 > 0:08:10So I suggested going down the operating theatre to get a saw...
0:08:10 > 0:08:11to get this crate open.
0:08:11 > 0:08:14We don't want to be doing all this in the morning.
0:08:14 > 0:08:19But this is basically... was bought to do baguettes really
0:08:19 > 0:08:25and to make the baguettes for the nurses and doctors who work here.
0:08:31 > 0:08:35I feel like I've got a massive responsibility.
0:08:35 > 0:08:38This is, erm, 3,000 quid's worth of taxpayers' money.
0:08:38 > 0:08:42I promise, I promise, I promise, I promise...
0:08:42 > 0:08:44I'll make it back.
0:08:46 > 0:08:48But it's not just me who is feeling the pressure
0:08:48 > 0:08:51ahead of tomorrow's big day.
0:08:51 > 0:08:53It has been a very emotional time.
0:08:53 > 0:08:55There's a lot been going on in the department,
0:08:55 > 0:08:59as well as taking part in this project and as you can see,
0:08:59 > 0:09:01I get worked up quite easily.
0:09:01 > 0:09:04Um...I don't know how I'm going to live this down
0:09:04 > 0:09:07when this goes out on air, but there you go.
0:09:07 > 0:09:11What we're doing is for the benefit of the patients
0:09:11 > 0:09:12and that's what I set my heart to do
0:09:12 > 0:09:15when I started with this job 30 years ago.
0:09:15 > 0:09:17So I hope we succeed.
0:09:17 > 0:09:21SHE SOBS
0:09:37 > 0:09:41Well, it's early morning. We've been working late into the evening.
0:09:41 > 0:09:44Today is what the last three to four months has been all about...
0:09:44 > 0:09:47Change. I've stuck my neck out on the line.
0:09:47 > 0:09:51We've got the week menu. It starts today, so fingers crossed.
0:09:51 > 0:09:56To be honest with you, I haven't had time to think about it, but now that D-Day is here,
0:09:56 > 0:09:59I think we're beginning to panic a bit more now
0:09:59 > 0:10:01than we did before really.
0:10:05 > 0:10:07This is it. This is what it's been all about.
0:10:07 > 0:10:11We've got fresh carrot and coriander soup on today.
0:10:11 > 0:10:15Slow roast shoulder of Yorkshire pork.
0:10:15 > 0:10:18It's literally home grown, right on our doorstep.
0:10:18 > 0:10:22Lamb's liver with bacon. Obviously really good for us. Really rich.
0:10:22 > 0:10:24I'll be honest, probably...
0:10:25 > 0:10:30..90% of all the orders so far have all been the fresh soup,
0:10:30 > 0:10:33bread roll and, funnily enough, butter.
0:10:41 > 0:10:44I can't wait to see what the patients think.
0:10:44 > 0:10:47But for this menu to remain in place long term,
0:10:47 > 0:10:49Pat needs to be sure that it's doable
0:10:49 > 0:10:52within her limited patient allowance.
0:10:52 > 0:10:55I've tried hard to create dishes that are on budget,
0:10:55 > 0:10:59but on my last visit Pat was refusing to accept
0:10:59 > 0:11:01that I was on target.
0:11:01 > 0:11:03Costed it yet?
0:11:03 > 0:11:05Yeah.
0:11:05 > 0:11:06And?
0:11:06 > 0:11:08- This chicken and leek bake...- Yeah?
0:11:08 > 0:11:1088p a portion.
0:11:10 > 0:11:11Yeah.
0:11:11 > 0:11:13That's expensive.
0:11:14 > 0:11:15It's not really, though, is it?
0:11:15 > 0:11:17It is. Pork escalope.
0:11:18 > 0:11:20- What's that?- Can't even do that.
0:11:20 > 0:11:23That's way over.
0:11:23 > 0:11:24I'm not even putting it on.
0:11:27 > 0:11:30Now that she's had time to look at the menu as a whole,
0:11:30 > 0:11:33and everything is in place, I want to know who was right.
0:11:33 > 0:11:36So, Pat, tell me about budgets.
0:11:36 > 0:11:39How are we doing for budgets for the new menu cos we've got it all printed now?
0:11:39 > 0:11:40Yeah.
0:11:40 > 0:11:44You've costed it all out. On average, are we more or less on the money?
0:11:44 > 0:11:47Yeah. There's just some dishes that stick out like a sore thumb.
0:11:47 > 0:11:51- So the old menu, roast breast of turkey was 80p.- Yeah.
0:11:51 > 0:11:54Lamb hotpot, the price of lamb's gone up quite a lot. That's 76p.
0:11:54 > 0:11:57Yeah, well, the lamb dishes went up probably about 12p a portion.
0:11:57 > 0:12:00Compare that with what we've got on the new one.
0:12:00 > 0:12:03- So we've got pork, 54.- 54 pence.
0:12:03 > 0:12:06- Bacon, 35.- That lamb dish you had on the old menu...- Yeah?
0:12:06 > 0:12:09That was 89 pence, would have cost 50p three years ago.
0:12:09 > 0:12:11- Yeah.- But that's again...
0:12:11 > 0:12:15That's market forces, isn't it? Lamb has just shot out the window.
0:12:15 > 0:12:19- It is but that's the opportunity we can play around with, with a weekly menu.- Yeah.
0:12:19 > 0:12:22So it all comes down to having this weekly menu. We can change it per seasons.
0:12:22 > 0:12:25- We get in the price of what we want it to be.- Yeah.
0:12:25 > 0:12:28And it's under £3.49.
0:12:28 > 0:12:31So from that point of view, from the actual individual dish costs,
0:12:31 > 0:12:34I don't have a problem at the moment. It's what...
0:12:34 > 0:12:36Don't say but. Just leave it at that.
0:12:36 > 0:12:40No. What my... Well, it's not a concern, but I won't be able
0:12:40 > 0:12:44to tell you what it is until we've gone through the menu for a week and we find out...
0:12:44 > 0:12:48When you do, I'm going to change my mobile number. I'm off back to the kitchen.
0:12:48 > 0:12:51- ..what the take ups are going to be. - £3.49.
0:12:52 > 0:12:54He's a little devil, isn't he?
0:12:54 > 0:12:57So it looks like we've been able to stick within our budget.
0:12:57 > 0:13:02Although it will take a few weeks before Pat can really take stock of how it's going.
0:13:02 > 0:13:05Back in the kitchen, the team is in full swing.
0:13:05 > 0:13:09If you weigh everything out, James is going to make it with us when we're ready.
0:13:09 > 0:13:12So that's litres and kilos, not pounds and ounces.
0:13:12 > 0:13:13Yeah.
0:13:13 > 0:13:17This morning, got up quite early, you know, nerves and everything,
0:13:17 > 0:13:19trying to get a head start really.
0:13:19 > 0:13:20Get everything organised.
0:13:20 > 0:13:25The pork's been put in cos it needs four hours' slow roasting,
0:13:25 > 0:13:29but the nerves are in the air, so...we'll see. Fingers crossed.
0:13:29 > 0:13:32Yeah, I think they're all raring to go this morning, but like I say,
0:13:32 > 0:13:36they're a bit apprehensive but once we start, they'll soon get into it
0:13:36 > 0:13:39and they do work quite well under pressure so...it's good.
0:13:39 > 0:13:40I'm impressed.
0:13:40 > 0:13:43- Now you know when I came in here? - Yeah?
0:13:43 > 0:13:45- Your equipment...- Yeah.
0:13:45 > 0:13:47What did I promise you?
0:13:47 > 0:13:49SHE GASPS
0:13:49 > 0:13:51Oh, James. Look at that.
0:13:51 > 0:13:53It's a present from me to the kitchen.
0:13:53 > 0:13:55Oh, it's amazing!
0:13:55 > 0:13:58We never thought we'd get another one of them, did we?
0:13:58 > 0:14:00You've got one.
0:14:00 > 0:14:02Fully working.
0:14:07 > 0:14:09Thank you very much.
0:14:09 > 0:14:12- The best of luck, all right. - Oh, I can't believe it.
0:14:12 > 0:14:13It's all right.
0:14:13 > 0:14:16Just don't wait 20 years for getting this one fixed.
0:14:18 > 0:14:19Winning the hearts and the minds
0:14:19 > 0:14:22of the team has been critical to my mission.
0:14:22 > 0:14:25I've tried to reignite their passion for cooking.
0:14:25 > 0:14:29With just a couple of hours to go before the food hits the wards,
0:14:29 > 0:14:31it's time to rally the troops.
0:14:31 > 0:14:35Any chefs, can you come through the main kitchen? Cheers.
0:14:35 > 0:14:38Come along. Duncan... Everybody.
0:14:39 > 0:14:45First off, I just want to thank you so much for allowing me into your domain
0:14:45 > 0:14:47over the last sort of three months.
0:14:47 > 0:14:50I know this is a massive, massive change for you all.
0:14:50 > 0:14:53But I really do think it's for the better,
0:14:53 > 0:14:56and I think by the smiles on your faces it's not going that bad already!
0:14:56 > 0:15:00Because without you guys, none of us can do it.
0:15:00 > 0:15:05And thanks to Pat for sticking by it, and erm...
0:15:05 > 0:15:07No tears!
0:15:07 > 0:15:10No tears? She's had a little one this morning.
0:15:10 > 0:15:12Little one over a steamer, but...
0:15:12 > 0:15:14- Yeah. Over to you, boss.- Yeah.
0:15:14 > 0:15:18No, I want to thank you all because you've all absolutely been brilliant
0:15:18 > 0:15:20and, well, I know you're a good team anyway,
0:15:20 > 0:15:23but we've got to prove this now to James, and of course to our customers,
0:15:23 > 0:15:27the patients and the staff who's going to be doing it at lunchtime.
0:15:27 > 0:15:31I know we've all worked really, really hard to get these menus in
0:15:31 > 0:15:34in such a short space of time, and I couldn't have done it without all of you.
0:15:34 > 0:15:36And I'm so proud of you all,
0:15:36 > 0:15:40and today we're going to sock it to 'em and show 'em what we're really all about.
0:15:40 > 0:15:42And I'd like to thank you as well, James.
0:15:42 > 0:15:46I have cursed you a few times since you've been here, I can assure you!
0:15:46 > 0:15:52As you all know, he makes me cry quite a lot because I've never been so stressed in my life.
0:15:52 > 0:15:56But it has been an amazing experience and fingers crossed, everybody!
0:15:56 > 0:15:58- Just remember... - All back to your posts!
0:15:58 > 0:16:01Just remember, this is the very, very start.
0:16:01 > 0:16:05You know, we're literally 1% into it and it's a huge change doing what we're doing.
0:16:05 > 0:16:08First menu change for nine years,
0:16:08 > 0:16:09but already,
0:16:09 > 0:16:12the smell in this kitchen smells like a kitchen.
0:16:12 > 0:16:15And the smiles on your faces and the fresh produce -
0:16:15 > 0:16:18- that and Pat's...- Perfume!
0:16:18 > 0:16:20Yeah, perfume! Yeah!
0:16:20 > 0:16:23Which is quite strong, as well, over the coriander!
0:16:23 > 0:16:27Congratulations, and let's nail it and make sure from now on,
0:16:27 > 0:16:29we're on the ball. All right?
0:16:29 > 0:16:31- Good stuff.- Thanks, everybody.
0:16:34 > 0:16:39'Before I started this project, the vegetables were cooked within an inch of their lives.'
0:16:39 > 0:16:40'But not any more.'
0:16:40 > 0:16:4335 seconds. Carrots, cooked.
0:16:46 > 0:16:48It's nice to have the fresh produce.
0:16:48 > 0:16:51Got a steamer working again, pressure steamer, which we haven't had for years,
0:16:51 > 0:16:54which is handy when we need to cook stuff fast.
0:16:54 > 0:16:56Done.
0:16:57 > 0:17:00'As well as using fresh rather than frozen veg,
0:17:00 > 0:17:03'I wanted to banish all packet soups.'
0:17:04 > 0:17:06You cannot, cannot tell me...
0:17:07 > 0:17:11..that freshly-made soup is not better for you than that.
0:17:11 > 0:17:13It's not possible!
0:17:14 > 0:17:17- So, two blocks of butter...- Yep.
0:17:17 > 0:17:19All the onions in.
0:17:19 > 0:17:23'With home-made ones now on the menu, today it's Darren who gets to make
0:17:23 > 0:17:26'a carrot and coriander soup for the patients for the first time.'
0:17:26 > 0:17:28Smells good already, doesn't it?
0:17:28 > 0:17:34- So what's been your favourite part of the last three months, then? - All of it, to be honest.
0:17:34 > 0:17:39- I think the peak of it was the restaurant, actually being in... - You seemed to enjoy that.
0:17:39 > 0:17:42I did, yeah. It's inspired me a lot. It really has.
0:17:42 > 0:17:45Doing the prep now, and it's more hands-on,
0:17:45 > 0:17:49I feel more like a chef - not just a cook, you know, so...
0:17:49 > 0:17:52- That's why you come into work every day, isn't it?- Yeah.
0:17:52 > 0:17:55'And Big Al is responsible for one of the main courses -
0:17:55 > 0:17:57'lamb's liver and bacon.'
0:18:01 > 0:18:03The flavour's fine, yeah. It's really nice.
0:18:03 > 0:18:07Just a little bit more thickening and then that's it. Spot on.
0:18:07 > 0:18:09Good. Well done, Alan.
0:18:09 > 0:18:12- Don't sound so surprised! - I'm not surprised!
0:18:12 > 0:18:15- Do you know, you can't pay him a compliment, can you?- No, you can't!
0:18:15 > 0:18:17Not used to 'em.
0:18:17 > 0:18:20I see they're all hard at work, bless them.
0:18:20 > 0:18:24It's going to be a hard day for them today, getting used to the new menus,
0:18:24 > 0:18:28the new recipes and everything. But we'll see how the day progresses.
0:18:28 > 0:18:31- Do you want the whole of the carrots in?- All the carrots in, yeah.
0:18:31 > 0:18:36'It's so great to see the staff cooking with more fresh ingredients.
0:18:36 > 0:18:38'Before today, soups came from packets.
0:18:38 > 0:18:42'They were high in additives and salt, but low in nutrients and protein.
0:18:42 > 0:18:45'In contrast, my new soups are bursting with vitamins and minerals,
0:18:45 > 0:18:48'which can only be great news for the patients on the wards.'
0:18:48 > 0:18:55- So we've got the guys from the Soil Association coming today, who'll be very impressed with this.- Yeah?
0:19:01 > 0:19:03Coriander.
0:19:06 > 0:19:09So I've just timed it. It's taken...
0:19:09 > 0:19:1315 minutes to make 200 portions of soup.
0:19:13 > 0:19:17And with a packet soup it had took us about...half an hour.
0:19:17 > 0:19:21- So double the amount of time. - It's taken 15 minutes.- Yeah.
0:19:21 > 0:19:23'Half the time - but twice as tasty.'
0:19:31 > 0:19:33Oh, yeah. That does it for me, that.
0:19:35 > 0:19:38- Ten out of ten!- Well done. Well done, mate.- Thank you very much.
0:19:38 > 0:19:41- Keep blending it for about two minutes.- Right.
0:19:44 > 0:19:47'According to a 2010 report from the Soil Association,
0:19:47 > 0:19:51'an environmental group that campaigns for planet-friendly food,
0:19:51 > 0:19:57'the NHS is wasting millions of pounds by failing to source fresh produce from local suppliers.
0:19:57 > 0:20:02'So to encourage Pat to buy locally, and therefore potentially make savings,
0:20:02 > 0:20:06'we invited Mike Bond along to take a look at her store cupboards.'
0:20:06 > 0:20:08Where does that fish come from?
0:20:08 > 0:20:11- Umm...- Don't say the sea!
0:20:11 > 0:20:15- I believe the trip goes, that they buy in Grimsby...- Right.
0:20:15 > 0:20:20..they take it back to their warehouse in Wincanton...
0:20:20 > 0:20:22- Somerset.- Yeah.- Right. - And then deliver it back to me.
0:20:22 > 0:20:25So it must be a good 12-hour round trip.
0:20:25 > 0:20:27It's pretty shocking, to be honest.
0:20:27 > 0:20:30- Nice to see you again. How are you doing?- Very well, thank you.
0:20:30 > 0:20:31- This is Stuart.- Hello, Pat.
0:20:31 > 0:20:34- Hello there, Stuart. How are you? - Soil Association inspector.
0:20:34 > 0:20:38- Oh gosh, right, OK.- So this is it. This is the big day!- Right, OK.
0:20:38 > 0:20:41I want to see you've been working really hard to meet our criteria,
0:20:41 > 0:20:43for the Food For Life award.
0:20:44 > 0:20:48'The Soil Association have a gold, silver and bronze award scheme,
0:20:48 > 0:20:51'that recognises caterers that deliver good quality food.
0:20:51 > 0:20:55'I'm hoping Pat will become the third UK hospital
0:20:55 > 0:20:58'to currently hold their bronze award.
0:20:58 > 0:21:00'Criteria they need to meet include...
0:21:01 > 0:21:05'..meals contain no undesirable food additives...
0:21:05 > 0:21:07'75% of dishes are freshly prepared...
0:21:08 > 0:21:11'..meat satisfies UK welfare standards...
0:21:11 > 0:21:13'menus are seasonal...
0:21:13 > 0:21:16'and eggs come from cage-free hens.
0:21:16 > 0:21:19We just kind of work away now in the background,
0:21:19 > 0:21:22and look at the purchasing that supports your new menu.
0:21:22 > 0:21:25- And obviously measure that against our criteria.- OK.
0:21:28 > 0:21:30- That's what we've got on today for patients.- OK.
0:21:30 > 0:21:34Home-made carrot and coriander soup, bread rolls and whatever.
0:21:34 > 0:21:39- Slow roast shoulder of pork with apple sauce.- Yeah. And so we're trying to hit the 75%.
0:21:39 > 0:21:40It looks like you've probably...
0:21:40 > 0:21:44No doubt they're going to go through everything with a fine-tooth comb...
0:21:44 > 0:21:48so fingers crossed that we're still OK.
0:21:53 > 0:21:57'Leaving Pat with the inspectors, it's time for me to make an inspection of my own.
0:21:57 > 0:22:01'Everything hinges on us making the restaurant a successful money-making machine,
0:22:01 > 0:22:05'so I want to check that all the finishing touches are in place.
0:22:14 > 0:22:18'We're working hard to generate extra income to plough back into the kitchen.
0:22:18 > 0:22:23'But there's still one area where we're literally chucking money into the bin.
0:22:23 > 0:22:27'On my first visit, I was shocked to see how much food was left on the trolleys after the service,
0:22:27 > 0:22:30'which all ended up being thrown out.'
0:22:30 > 0:22:34Once you've done this, what happens to all this lot?
0:22:34 > 0:22:38Thrown away. Whatever's left gets disposed of.
0:22:38 > 0:22:40- There's still 35% of it. - There is a lot left...
0:22:40 > 0:22:44'I think this could be reduced by better communication
0:22:44 > 0:22:48'between the catering team and the ward staff.
0:22:48 > 0:22:52'So I'm taking Pat and head chef Sharon to meet up Nicky McNannie, the Head of Nursing,
0:22:52 > 0:22:56'to see if they can at least make a start on trying to address this.'
0:22:58 > 0:23:01When I first came here, I couldn't believe,
0:23:01 > 0:23:05and I don't think these guys realised, the amount of waste.
0:23:05 > 0:23:08Now, it seems to me, the way that you run a restaurant
0:23:08 > 0:23:11is that you've got the kitchen and the front of house.
0:23:11 > 0:23:13- Everybody sorts together as a team. - Yeah.
0:23:13 > 0:23:17I think for too long it's been "There's you, there's the kitchen -
0:23:17 > 0:23:19"never the two shall meet.
0:23:19 > 0:23:21It's about effective ordering of patient meals,
0:23:21 > 0:23:24so the patients can get their choice of meal.
0:23:24 > 0:23:29But then if we have to move a patient for a clinical reason from one area to another,
0:23:29 > 0:23:32that we can actually get that request transferred
0:23:32 > 0:23:35so that we don't duplicate the requests that we've currently got,
0:23:35 > 0:23:38which I think is part of the problem.
0:23:38 > 0:23:41But what our biggest problem is, is getting the numbers down on time
0:23:41 > 0:23:46and actually catering for what's on the ward, not what they THINK is going to be on the ward.
0:23:46 > 0:23:49I think we need to raise awareness with staff,
0:23:49 > 0:23:51and we can actually work with that
0:23:51 > 0:23:53to get more effective ordering in place.
0:23:53 > 0:23:56It won't be easy, but communication is the first start of anything.
0:23:56 > 0:24:00I think it is communication, but it's also having a process.
0:24:00 > 0:24:03- Yeah, yeah.- And we can design that.
0:24:03 > 0:24:06- It's a way forward anyway. Good. - If we all do our little bit.
0:24:06 > 0:24:09Talking of soup, we've got to go back and finish it off. Come on.
0:24:09 > 0:24:11Thanks, Nicky. Cheers.
0:24:16 > 0:24:20'With less than one hour to service, there's just time for me to do some finishing touches.'
0:24:21 > 0:24:24So this is an idea we got for the salad bar,
0:24:24 > 0:24:27but also for the vegetarians, for their meal.
0:24:27 > 0:24:29That's good.
0:24:29 > 0:24:33'As some of the 2,200 staff who work at the hospital only have half an hour for lunch,
0:24:33 > 0:24:38'I think providing them with a tempting takeaway could be a potential goldmine.'
0:24:38 > 0:24:41- Nice Moroccan flavours in there. - Yeah.- Bit of pasta...
0:24:44 > 0:24:46'Another delicious addition to the menu
0:24:46 > 0:24:48'is a slow roast shoulder of pork,
0:24:48 > 0:24:51'which has been roasting in the oven for over four hours
0:24:51 > 0:24:54'and is now ready to be carved.'
0:24:54 > 0:24:56- It sounds like a proper kitchen at least.- Yeah.
0:24:56 > 0:24:59And it smells like one too which is great. It's a real hive of activity.
0:24:59 > 0:25:03Bit of nervous excitement. Obviously a big day for you. It's great.
0:25:03 > 0:25:08- Testament to all the hard work which has gone in.- Yeah, a massive day.
0:25:08 > 0:25:09We took apart what you said.
0:25:09 > 0:25:12We've changed an awful lot of things.
0:25:12 > 0:25:17- Yeah, it sounds like you've done a huge amount, and bronze is a fantastic achievement.- Yeah.
0:25:17 > 0:25:18Yeah, really looking to see how...
0:25:18 > 0:25:21How many hospitals have got... particularly a bronze award?
0:25:21 > 0:25:23- Two.- Two. That's it?- Yeah.
0:25:23 > 0:25:27There are only two hospitals at the moment with the Food for Life catering mark,
0:25:27 > 0:25:31so it would be a massive achievement for Scarborough to attain that.
0:25:31 > 0:25:36There's some great things happening out there but, by and large, hospital food is a scandal.
0:25:36 > 0:25:40- So for Scarborough to reach bronze would be absolutely magnificent. - In three months, pretty good.
0:25:48 > 0:25:51This morning's been really, really, really hectic.
0:25:51 > 0:25:56There's actually not a lot of difference between what happens in my kitchen and now.
0:25:56 > 0:25:59- Can we have pork, please? - Right, chef!
0:25:59 > 0:26:03Eight pork for Hawthorn, please.
0:26:03 > 0:26:04Just look at them all.
0:26:04 > 0:26:08They're all looking a bit shell shocked, aren't they, bless them?
0:26:08 > 0:26:12But that's cos they're concentrating hard on everything that's going on.
0:26:12 > 0:26:14Next.
0:26:14 > 0:26:15- Six.- Next.
0:26:15 > 0:26:18Six and 11.
0:26:18 > 0:26:21This pork's a bit of a nightmare really, if the truth be known.
0:26:21 > 0:26:23This is one of the concerns I had at the beginning
0:26:23 > 0:26:25with this slow roasted pork.
0:26:25 > 0:26:28How many more shoulders have you got?
0:26:28 > 0:26:33Because what we would normally do is cook our joints the day before.
0:26:33 > 0:26:35Somebody tell me how many more we need.
0:26:35 > 0:26:3818 portions for Oak.
0:26:38 > 0:26:42And then when they're cold they're easier to carve,
0:26:42 > 0:26:44so you get better portion control out of them.
0:26:44 > 0:26:47And because the pork is so fresh,
0:26:47 > 0:26:50it's falling apart now as they're trying to cut it.
0:26:50 > 0:26:54We've already had one ward ring down to say they haven't got enough
0:26:54 > 0:26:56for the number of patients that we've sent up for,
0:26:56 > 0:26:58but it's only the first day.
0:26:58 > 0:27:00We'll keep positive and I'm sure we'll get round it.
0:27:00 > 0:27:02Next, please...
0:27:02 > 0:27:04'We're already late. Pat is shouting at me.'
0:27:04 > 0:27:06This is the problem with a new menu -
0:27:06 > 0:27:10normally when you implement a new menu in a restaurant you've got soft openings.
0:27:10 > 0:27:13This, our soft opening, is 500 people for lunch.
0:27:13 > 0:27:16We've got some pork left over for the restaurant, which is great.
0:27:16 > 0:27:20Are you still doing it, Darren?
0:27:20 > 0:27:22Eight pork for CCU?
0:27:22 > 0:27:26I'm about ten minutes late for the patients, so apologies for that
0:27:26 > 0:27:31if you were in hospital in the end of June, 2011.
0:27:31 > 0:27:32I do apologise.
0:27:32 > 0:27:34CCU, here we go...
0:27:35 > 0:27:37All right, darling?
0:27:37 > 0:27:41And to make matters worse, we've got the Soil Association here
0:27:41 > 0:27:46wandering around with clipboards and prodding stuff, so erm...
0:27:46 > 0:27:48just when you think you're under the cosh,
0:27:48 > 0:27:50you're going to get even more stress.
0:27:54 > 0:27:55OK...
0:27:56 > 0:28:00So the actual ingredients are OK
0:28:00 > 0:28:04- but we need to look at the meat percentage on that one.- Yeah, OK.
0:28:04 > 0:28:08I'm looking for a minimum meat content - in items like sausages
0:28:08 > 0:28:10we need 60% meat -
0:28:10 > 0:28:13and I'm also checking the ingredient listings of all the foods here
0:28:13 > 0:28:16to make sure they haven't got any banned additives.
0:28:18 > 0:28:22'It's all going crazy. My new dishes are all set to go.
0:28:22 > 0:28:25'They've been loaded onto the trolleys
0:28:25 > 0:28:29'and are heading up to the wards to face their sternest test yet.
0:28:29 > 0:28:34'The revamped restaurant is also only a few minutes away from being reopened to the public.
0:28:34 > 0:28:38'The baguette bar is where I think the money will be made,
0:28:38 > 0:28:40'so it's a rush to get it ready.'
0:28:40 > 0:28:42Familiarise yourself with the menu.
0:28:49 > 0:28:51- Happy with that?- Yeah, yeah.
0:28:51 > 0:28:52You're going to be really busy.
0:28:52 > 0:28:55Probably busier than anybody else.
0:28:55 > 0:28:57Familiarise yourself with your equipment,
0:28:57 > 0:29:00get everything wherever it is.
0:29:01 > 0:29:02I'm going downstairs.
0:29:02 > 0:29:04There's your menu.
0:29:04 > 0:29:07- Good luck.- Thank you very much. - You'll need it.
0:29:11 > 0:29:13When I took on this project,
0:29:13 > 0:29:17my sole aim was to improve the food that the patients get to eat.
0:29:17 > 0:29:19It's now the moment of truth.
0:29:19 > 0:29:22Hello there, ladies, how are you today?
0:29:22 > 0:29:25- Hello there. - I brought you a surprise today.
0:29:25 > 0:29:28Look, I've got Mr Martin himself.
0:29:28 > 0:29:29The chef.
0:29:29 > 0:29:31The chef, yeah.
0:29:31 > 0:29:36He's been helping us change the menus here at the hospital.
0:29:36 > 0:29:38- He makes some lovely soup. - Oh, there you go!
0:29:38 > 0:29:41- Did you enjoy the soup, did you?- Yes.
0:29:41 > 0:29:43Oh, that's what we like to hear.
0:29:43 > 0:29:47- And today was the first day that we've done them.- Oh, the soup's lovely.- Ah, that's good.
0:29:47 > 0:29:50Hello there, gentlemen. How are you today?
0:29:50 > 0:29:52- Not too bad.- Are you all right? - Yes, not too bad.
0:29:52 > 0:29:57- Hi, I'm Pat Bell. I'm the Catering Manager.- Right.- This is Sharon, who's my head chef.- Hello.
0:29:57 > 0:30:00And today we've implemented new menus into the hospital
0:30:00 > 0:30:03so we've come to ask you, what did you think of your lunch today?
0:30:03 > 0:30:07Well, lunch was... I've only been in 24 hours so I only had last night's meal.
0:30:07 > 0:30:10- Oh, right.- But the comparison is, er, much better today.
0:30:10 > 0:30:13- Did you enjoy your soup? - Yeah, the soup was very nice.
0:30:13 > 0:30:19- Did you have the pork as well? - I had the pork.- That's James's special recipe, the slow roast pork.
0:30:19 > 0:30:23- Oh, right. Well, James found it was a little cold.- Did you really?
0:30:23 > 0:30:27There's no reason why your food should be cold, and if that's a problem and it doesn't improve,
0:30:27 > 0:30:31then please contact me. My name's at the bottom there,
0:30:31 > 0:30:35so if you still have a problem, you ask one of the ward staff if they'll ring me
0:30:35 > 0:30:38and we'll come and sort it out for you.
0:30:38 > 0:30:40Tell me what you thought.
0:30:40 > 0:30:41Very good.
0:30:41 > 0:30:43- Yeah?- Very good indeed. Very tasty.
0:30:43 > 0:30:45- Now, you were a pig farmer? - I still am.
0:30:45 > 0:30:50So what do you reckon to our slow roast shoulder of pork that Sharon did today?
0:30:50 > 0:30:54- Very nice indeed. - Glad you enjoyed it.- It was nice.
0:30:54 > 0:30:59- I see you had the soup, what did you think of the soup today? - That was nice. It was very tasty.
0:30:59 > 0:31:03Yeah, it's a home-made one now, rather than a packet one. Did you enjoy that?
0:31:03 > 0:31:05- I could, er... - Could you tell the difference?
0:31:05 > 0:31:08- Yeah.- And is your food hot enough when it comes to you?- Yes, it was.
0:31:08 > 0:31:11- Was it OK?- Yeah. - That's what I like to hear.
0:31:11 > 0:31:14Well, we got a thumbs-up from the patients which is a brilliant thing,
0:31:14 > 0:31:19and I've got to think about the restaurant and everything else cos I know that's busy, so I better go.
0:31:21 > 0:31:25Being able to continue to provide good quality ingredients
0:31:25 > 0:31:28and also buy much-needed new equipment for the kitchen
0:31:28 > 0:31:31relies on us making a success out of the restaurant.
0:31:31 > 0:31:37By my calculations, it could potentially make up to £1,500 every single day.
0:31:43 > 0:31:46Now, there's already a buzz in here. This has been a huge success.
0:31:46 > 0:31:51The minute you walk up the stairs, the thoroughfare where everybody comes in this restaurant.
0:31:51 > 0:31:54Before there used to be bits of paper and just stuff everywhere.
0:31:54 > 0:31:56We've simplified it. Got rid of all that.
0:31:56 > 0:32:02Blackboard - literally, it's cost us 40 quid of the five grand budget that we've had.
0:32:02 > 0:32:07Timings as well. We didn't know what time it opened and closed. We've got all that.
0:32:07 > 0:32:11And then two other things that I thought was really vital with this place - a salad bar.
0:32:11 > 0:32:17This is identical to what we're serving the patients upstairs.
0:32:17 > 0:32:21This baguette bar - now I did my costings the other night,
0:32:21 > 0:32:24and I reckon that's going to be a bit of a goldmine.
0:32:36 > 0:32:39I'm running short on baguettes!
0:32:41 > 0:32:44It's like Britain's Most Wanted, isn't it?
0:32:46 > 0:32:50I changed the hot offer. It's identical to what the patients are having,
0:32:50 > 0:32:54so you've got slow roast pork, and the great thing about slow roast pork in any form,
0:32:54 > 0:32:59particularly on a buffet like this, and with the patients, that it lasts so good,
0:32:59 > 0:33:02and already it's been a bit of a hit, that one.
0:33:02 > 0:33:06This is something I probably need to find another home for, this cart.
0:33:06 > 0:33:10I had an idea in the back of my mind that there was nowhere for people who were visiting,
0:33:10 > 0:33:15and there's nothing to buy your relatives, so we sourced loads of great local produce.
0:33:15 > 0:33:18We've got some parkin here, little shortbread biscuits,
0:33:18 > 0:33:23all this sort of stuff. I just think a little bit different, rather than just a bunch of flowers.
0:33:23 > 0:33:26'But not everything is running smoothly.'
0:33:26 > 0:33:29They're frozen, the peas are frozen!
0:33:29 > 0:33:32That's one of the great things about this. When they're under the cosh
0:33:32 > 0:33:36and need to get stuff done really quickly, like the carrots, the peas,
0:33:36 > 0:33:41that blast steamer, 30 seconds in there, it's gonna be cooked.
0:33:41 > 0:33:43How are they doing?
0:33:43 > 0:33:45They're al dente.
0:33:45 > 0:33:49How long? Two and a half. They're fine. Perfect, yeah.
0:33:49 > 0:33:51Peas, put the peas in now.
0:33:51 > 0:33:56Hello. Have you got those veggies yet? Can I have them ASAP?
0:33:56 > 0:33:59Just got a queue. Cheers, hon.
0:34:08 > 0:34:10Perfect.
0:34:11 > 0:34:13'Crisis averted.'
0:34:18 > 0:34:22It's great to see the restaurant thriving,
0:34:22 > 0:34:26but my main aim has always been to make sure that the patients end up eating tasty and nutritious food.
0:34:26 > 0:34:30I don't want all my hard work to come to nothing,
0:34:30 > 0:34:34and I need to ensure that what I've started carries on.
0:34:34 > 0:34:39I've arranged to have a final chat with the hospital's Chief Executive, Mike Proctor.
0:34:39 > 0:34:42Thanks for allowing this meeting again.
0:34:42 > 0:34:47Now, it's been a few weeks, have you seen anything change over the last few weeks,
0:34:47 > 0:34:50- you personally, or not?- Oh, God, yeah. It's been hectic, I think.
0:34:50 > 0:34:55And I've kept in touch with the staff, and they've gone through a bit of a roller coaster, I guess.
0:34:55 > 0:35:00I don't think anybody realised, including probably yourself,
0:35:00 > 0:35:05how big a change this would be, and also, how hard work it's gonna be.
0:35:05 > 0:35:09Absolutely. I'm going to make sure that in the future we keep it going,
0:35:09 > 0:35:12so I'm gonna take a personal interest in it when you depart.
0:35:12 > 0:35:18I'm hoping, and I want more than anything else, because the guys in the kitchen are really up for it,
0:35:18 > 0:35:24is for it to continue, and at the end of the day, you lead from the front, and it all comes from you.
0:35:24 > 0:35:25- You personally.- I'm well aware
0:35:25 > 0:35:29that when you disappear into the sunset, or wherever you go,
0:35:29 > 0:35:32that there's a real danger that it can go flat.
0:35:32 > 0:35:36I won't be going anywhere, because Pat's got my mobile number, unfortunately!
0:35:36 > 0:35:39- She ain't going to let me go very far, is she?- She isn't!
0:35:39 > 0:35:42Other than emigrate and change my mobile number...
0:35:42 > 0:35:46but that's my danger, is that I'm there. I'll be at the end of the phone.
0:35:46 > 0:35:50I'll be up here with them to help them out,
0:35:50 > 0:35:52but I don't want to see it as a gimmick,
0:35:52 > 0:35:56cos this is really - let's face it, it's really very important.
0:35:56 > 0:35:59- It is.- And it's important, fundamentally, to the patient.
0:35:59 > 0:36:04It's far more important to me now than it was when I said I agreed that we'd do the project.
0:36:04 > 0:36:06It's far more important.
0:36:06 > 0:36:12'Now that the busy lunchtime period is over, it's finally time for Pat and the rest of the team
0:36:12 > 0:36:14'to come and see what we've done.'
0:36:14 > 0:36:18Now it's been really difficult to keep the boss out of the way,
0:36:18 > 0:36:19which is this one here.
0:36:19 > 0:36:23Pat. She hasn't got a clue what we've been doing upstairs, and she's wanted to know,
0:36:23 > 0:36:27but I think now's the time I should bring her, and show her.
0:36:27 > 0:36:29Tissues!
0:36:29 > 0:36:31We might need them.
0:36:37 > 0:36:40- Oh, look at that menu!- Yeah.
0:36:40 > 0:36:41Oh, does look good, doesn't it?
0:36:41 > 0:36:46OK, guys, this is the accumulation of an awful lot of work. As you know, we got, what did we have?
0:36:46 > 0:36:49- Five grand? Five grand? - Yeah.
0:36:49 > 0:36:51Not a lot of it was spent in the kitchen,
0:36:51 > 0:36:54if any, cos I wanted this to work for you.
0:36:54 > 0:36:56If we can make this work, the profit that we make from here
0:36:56 > 0:37:00will come down to you guys, so it will be spent on equipment.
0:37:00 > 0:37:05We've got a blackboard on here for any of your specials as well that can change.
0:37:05 > 0:37:07- Oh, wow! Look. - Little mug shot.
0:37:07 > 0:37:10- Ah...- But before we go in,
0:37:10 > 0:37:14I've changed one thing, which did my head in, was the name of this place.
0:37:14 > 0:37:18As you remember, it was named after what? A hare-lipped Viking?
0:37:18 > 0:37:20LAUGHTER
0:37:20 > 0:37:22No comment!
0:37:22 > 0:37:26But ladies and gentlemen - the name of your new restaurant.
0:37:31 > 0:37:32APPLAUSE
0:37:36 > 0:37:37Well done.
0:37:39 > 0:37:40Thank you!
0:37:40 > 0:37:42It's all right.
0:37:45 > 0:37:46Tissues!
0:37:46 > 0:37:51- Tissues. Yeah, they're coming! - Oh, look.- I anticipated it!
0:37:55 > 0:37:57All right?
0:37:57 > 0:38:00- Oh, I'm going to get some stick for that!- Now ladies and gents, come in.
0:38:00 > 0:38:04And it's actually rubbable off, so no matter what anybody writes on it, it comes off.
0:38:04 > 0:38:09You've got your new salad bar. OK? All new ingredients.
0:38:09 > 0:38:12That's a mix and match, which you guys can change.
0:38:12 > 0:38:13This has been a goldmine.
0:38:13 > 0:38:20That will make enough money to get you two pieces of equipment per year, every year.
0:38:20 > 0:38:23And also, he's going to be sweating a lot.
0:38:23 > 0:38:25LAUGHTER
0:38:25 > 0:38:31So you've got that. We've given the whole lot a lick of paint for you, all right?
0:38:31 > 0:38:32Recognise anybody?
0:38:33 > 0:38:36SHE LAUGHS
0:38:37 > 0:38:42You've got your new baguette bar, we've got the soup, I've replaced all that for you.
0:38:42 > 0:38:44Again, we've got
0:38:44 > 0:38:48all Yorkshire ingredients that people can come and taste,
0:38:48 > 0:38:51and I'm going to leave you guys - go on, have a look around.
0:38:52 > 0:38:55Is that when you were at t'farm?
0:38:55 > 0:38:57Yeah. Trying to escape, then!
0:38:57 > 0:39:00Looks as if we've got a bit of a pace on!
0:39:00 > 0:39:03SHE LAUGHS
0:39:03 > 0:39:07- That's brilliant, isn't it? - It's like rogues' gallery.
0:39:09 > 0:39:12This has really gone down really well.
0:39:12 > 0:39:14Well, we knew it would, but we didn't know how well.
0:39:14 > 0:39:19The queue was out the door here, and then for your secondary service the soup, and it's up to you.
0:39:19 > 0:39:23- Up here making everything. - One or two have actually asked for the soup.
0:39:23 > 0:39:28- You've saved it for them. - Home-made.- You made it! - Did you say, "I made it"?
0:39:28 > 0:39:31- I didn't tell them that! - You should have been selling it!
0:39:31 > 0:39:33I'm blown away, really.
0:39:33 > 0:39:38I'm amazed at the name, cos I never thought it would have been anything like that.
0:39:38 > 0:39:43Today now, it's been worth all the stress, all the overtime,
0:39:43 > 0:39:47but at the end of the day, I know with my team,
0:39:47 > 0:39:50I know that they'd pull it out of the bag on the day,
0:39:50 > 0:39:53so without them, I couldn't have done it.
0:39:53 > 0:39:58I can't really believe what we have achieved in such a short length of time cos it seems ages ago
0:39:58 > 0:40:01since it was put forward to us, and all these changes,
0:40:01 > 0:40:07and we didn't even have a menu until a few weeks ago, so it's been full-on.
0:40:07 > 0:40:12But, now we've done it, I'm glad of what was done. Proud of it.
0:40:14 > 0:40:16Now, how was it?
0:40:16 > 0:40:21'It's all going so well. The icing on the cake would be a bronze award from the Soil Association.
0:40:21 > 0:40:22'So how have they done?'
0:40:22 > 0:40:27- Where are we?- Well, it's great, you know. There's a real transformation in the purchasing
0:40:27 > 0:40:29and the stuff which is in the freezers.
0:40:32 > 0:40:36There are a few bits and pieces which do need to be tidied up.
0:40:36 > 0:40:40There's still additives sneaking in, and there's still evidence coming from suppliers
0:40:40 > 0:40:45in terms of farm assurance, which is really important from the animal welfare perspective.
0:40:45 > 0:40:49So if we looked at things with the additives, are you aware of what those are?
0:40:49 > 0:40:51Yeah, we've been having a chat about those.
0:40:51 > 0:40:55- There's things like we've got a soy sauce with MSG in.- Right.
0:40:55 > 0:41:00Which we hadn't thought about. I had a dairy cream sponge that we use for the patients' birthday cakes,
0:41:00 > 0:41:02it's got a colouring in.
0:41:02 > 0:41:06- So...- So not, not too big an issue, so...- No. So we do have to look for alternatives.
0:41:06 > 0:41:11It's just those tiny little details. Once they're sorted, then you're there. It's great.
0:41:11 > 0:41:14An amazing amount of work has been done over the eight weeks.
0:41:14 > 0:41:16Can't you tell? Look at this. You've done that!
0:41:16 > 0:41:20Just imagine what you've done to me!
0:41:20 > 0:41:22SHE LAUGHS
0:41:22 > 0:41:25You're going to put me in one of these places, before long.
0:41:26 > 0:41:31'It's not a failure though, as Pat and the rest of the team just need to sort out a few small issues,
0:41:31 > 0:41:37'and then they'll become the third UK hospital to currently hold a bronze catering mark award.'
0:41:40 > 0:41:43So here we are. It's hardly the end, is it?
0:41:43 > 0:41:47- I hope not.- It's the beginning, I suppose, really?
0:41:47 > 0:41:49I never thought we'd get here. Did you?
0:41:49 > 0:41:54Well, two or three weeks ago, I didn't. I thought we were going to struggle to actually reach today,
0:41:54 > 0:41:57but I'm just amazed that we've done it, and I am so proud of the team,
0:41:57 > 0:42:01because they've just been absolutely fantastic, and supported me 100%.
0:42:01 > 0:42:04- Well, don't forget, I'm on the end of the phone.- I haven't forgotten!
0:42:04 > 0:42:09I haven't changed my mobile number yet, but I'm working on it!
0:42:09 > 0:42:11And, er, thanks very much for having me.
0:42:11 > 0:42:13Thanks for coming to us.
0:42:13 > 0:42:17I've never been so stressed in my life, but now it's all worked today,
0:42:17 > 0:42:19- so I'll forgive you. - It was worth it, then?
0:42:19 > 0:42:22- Yeah, it was worth it. Absolutely. - Good.- Thank you ever so much.
0:42:22 > 0:42:25- Thank you.- Good. Take care. Best of luck.
0:42:25 > 0:42:30Look after it. Take care of it and enjoy it.
0:42:30 > 0:42:33We will do. Thanks, James. You're a star.
0:42:41 > 0:42:46Food needs to be looked at as a medicine, and really, a second medicine.
0:42:46 > 0:42:50I feel that what Scarborough has done, and what the guys in the kitchen have done
0:42:50 > 0:42:55in just 12 weeks, is definitely the way forward for all NHS hospitals
0:42:55 > 0:42:58and everybody should take note of what these guys are doing here.
0:43:19 > 0:43:22Subtitles by Red Bee Media Ltd