0:00:02 > 0:00:05People in hospital are already at their most vulnerable
0:00:05 > 0:00:10without having to be subjected to unhealthy and unappetising food.
0:00:10 > 0:00:12All people want is just good food.
0:00:14 > 0:00:16I believe that good, nutritious food
0:00:16 > 0:00:20not only lifts the spirits of the patients confined to our hospital wards
0:00:20 > 0:00:21but it can be a medicine as well.
0:00:21 > 0:00:25Patients in our hospitals are simply not getting the food that they deserve.
0:00:25 > 0:00:27- The food's awful. - Tasteless.
0:00:27 > 0:00:29- Atrocious. - Quite bland.
0:00:29 > 0:00:34In a recent survey a third of people asked described the food as unacceptable.
0:00:34 > 0:00:37And nearly a quarter of patients wouldn't eat it,
0:00:37 > 0:00:40instead relying on food brought in by family and friends.
0:00:42 > 0:00:45£50 million have been spent over the last decade
0:00:45 > 0:00:47to improve the quality of our hospital food
0:00:47 > 0:00:50but so far there's been little sign of improvement.
0:00:50 > 0:00:53I want to find out why and took up the challenge
0:00:53 > 0:00:57to bring healthy, tasty food to the wards of Scarborough General Hospital
0:00:57 > 0:00:59while sticking to very tight budgets.
0:00:59 > 0:01:04We're getting the price at what we want it to be and it's under £3.49!
0:01:05 > 0:01:08We slashed an astonishing amount of wastage.
0:01:08 > 0:01:13I was shocked to find 40% of what we serve today for lunch just goes in the bin.
0:01:15 > 0:01:18Patients who'd previously been turning away their food
0:01:18 > 0:01:20are now looking forward to mealtimes.
0:01:20 > 0:01:23- I think the food's excellent. - No complaints whatsoever.
0:01:23 > 0:01:25And the soups now are brilliant.
0:01:25 > 0:01:28Revamping food available for staff and visitors
0:01:28 > 0:01:32has brought in new cash flow and made the restaurant a destination.
0:01:32 > 0:01:36And changing buying practices has even meant a shot in the arm
0:01:36 > 0:01:40for local suppliers, bringing investment into the area.
0:01:40 > 0:01:42So I've proved it can be done.
0:01:42 > 0:01:47Now the challenge is to try and bring about change across the rest of the UK.
0:01:47 > 0:01:50You know, I'm not trying to create a Michelin star meal
0:01:50 > 0:01:53but what I am trying to create is good simple food.
0:02:02 > 0:02:06Every year the NHS spends a whopping £300 million on food
0:02:06 > 0:02:09that unfortunately many patients just don't want to eat.
0:02:09 > 0:02:15It's estimated that around £26 million worth of food gets thrown in the bin.
0:02:16 > 0:02:20Over the last decade successive governments have spent over £50 million
0:02:20 > 0:02:23on failed initiatives to improve hospital food.
0:02:23 > 0:02:26Appalled by their lack of progress, I embarked on a mission
0:02:26 > 0:02:29to try and succeed where others have failed
0:02:29 > 0:02:32and find a model that would see nutritious meals served to patients
0:02:32 > 0:02:36without increasing stretched NHS budgets.
0:02:36 > 0:02:38I cannot tell you how annoyed I am with this!
0:02:38 > 0:02:43365 days a year, this is waste.
0:02:43 > 0:02:45I knew that this would be a massive task
0:02:45 > 0:02:48but I found that some simple business common sense
0:02:48 > 0:02:52and encouragement of demoralised staff can bring about huge change.
0:02:55 > 0:02:57- Is that cooking? - No.
0:02:57 > 0:02:58What do you want?
0:02:58 > 0:03:01Fresh soup. I wouldn't mind doing that whatsoever.
0:03:01 > 0:03:04The team at Scarborough General Hospital took up the challenge
0:03:04 > 0:03:07and proved that real, practical change is possible.
0:03:07 > 0:03:11Now I want to roll this out to other hospitals around the country.
0:03:11 > 0:03:13It changed so much and I think, looking at it,
0:03:13 > 0:03:17we can still make a massive difference to the bigger picture.
0:03:17 > 0:03:21I'm launching this next stage of my campaign
0:03:21 > 0:03:23here at the Royal Orthopaedic Hospital in Birmingham.
0:03:25 > 0:03:29In 2009, a vicious fire ripped through the kitchen and restaurant.
0:03:31 > 0:03:33But with a brand-new kitchen and equipment,
0:03:33 > 0:03:37this hospital's catering department should be firing on all cylinders.
0:03:37 > 0:03:39Not so.
0:03:39 > 0:03:44Because the one thing the patients and staff say lets the hospital down is the food.
0:03:44 > 0:03:47We thought it was a joke to start with.
0:03:47 > 0:03:48Mushy and tasteless.
0:03:48 > 0:03:51It was all hard and the pastry wasn't cooked enough.
0:03:51 > 0:03:54- Most of them have been cold. - Then it deteriorated.
0:03:54 > 0:03:56And for this catering team, it's personal.
0:03:56 > 0:04:01If things don't improve, the way that the food is prepared will totally change.
0:04:01 > 0:04:04And they're likely to be made redundant.
0:04:04 > 0:04:08The fact of the matter is if they don't get this right they're out of a job.
0:04:09 > 0:04:12Here goes. I don't know what to expect to be honest
0:04:12 > 0:04:15but having spent four months at Scarborough
0:04:15 > 0:04:17I doubt it can get any worse!
0:04:20 > 0:04:21Is Gaz anywhere?
0:04:21 > 0:04:23- Are you Gaz? - Yeah.
0:04:23 > 0:04:27Hi there. James, nice to meet you. And you'll be? What's your name?
0:04:27 > 0:04:30- Vicky. - Vicky? So this is a new kitchen?
0:04:30 > 0:04:32- Yeah, our new kitchen. - It's fantastic, isn't it?
0:04:32 > 0:04:36It took its time getting here, but it's all right, yeah.
0:04:36 > 0:04:38- So who's the head chef? - Er, Tracey.
0:04:38 > 0:04:40- She's in Turkey. - She's in Turkey?!
0:04:40 > 0:04:42- Till today. - Right, OK, she's on holiday then?
0:04:43 > 0:04:48You've got brand new pans and brand new equipment. That's a start, isn't it?
0:04:48 > 0:04:49Yeah!
0:04:49 > 0:04:52How many people have you got in your team? How many people work with you?
0:04:52 > 0:04:56Erm, we've got about... What, five, six chefs?
0:04:56 > 0:04:57Five. Five?
0:04:57 > 0:05:00- Five? How long have you worked here? - Ten years.
0:05:00 > 0:05:02- And you don't know how many people are in the kitchen?- No!
0:05:02 > 0:05:05- It changes all the time. - It's a good start, isn't it?
0:05:05 > 0:05:07How many people do you do in a day?
0:05:08 > 0:05:13Oh, we've got about 100-odd patients, and you could say the same for staff and visitors.
0:05:13 > 0:05:16- That's breakfast, lunch and dinner? - Yeah.
0:05:16 > 0:05:19So explain to me how it all works then. So breakfast is?
0:05:19 > 0:05:25Well, breakfast the patients tend to have cereals and toast and stuff. They get that on the ward.
0:05:25 > 0:05:28For lunch, we just send a bulk amount up
0:05:28 > 0:05:33and they take pretty much what they want off that.
0:05:35 > 0:05:37And what about the restaurant? Do you cater for that as well?
0:05:37 > 0:05:40We do separate things for the restaurant.
0:05:40 > 0:05:41Who decides the menu then?
0:05:41 > 0:05:45Erm, it tends to be Tracey. We've got it on a rota, a set menu.
0:05:45 > 0:05:48- But we change it sometimes. - But we can change it sometimes.
0:05:48 > 0:05:50OK, well, that's a positive thing.
0:05:50 > 0:05:54Yeah, so we've changed it today from kievs to mushrooms.
0:05:54 > 0:05:56We're giving them three choices instead of two.
0:05:56 > 0:05:59Kievs, are those the frozen things over there?
0:05:59 > 0:06:02- Yeah. - Right, OK, kievs or mushrooms.
0:06:02 > 0:06:04Home-made but home-made by someone else.
0:06:04 > 0:06:07Premade by somebody else and then placed in the freezer.
0:06:07 > 0:06:09In fact, that's not the norm.
0:06:09 > 0:06:14Around 80% of the food here is freshly prepared on site, which is a good start.
0:06:14 > 0:06:19The trouble is they have no clue how many they're supposed to be catering for. It's all guesswork.
0:06:21 > 0:06:24How do you know how many people you've got for lunch? Where's that part?
0:06:24 > 0:06:27We phone the wards up and they'll tell us how many patients.
0:06:27 > 0:06:28You phone the wards up?
0:06:28 > 0:06:31And then we'll send up enough meals for that amount.
0:06:31 > 0:06:34We don't know exactly, individually, what they want.
0:06:34 > 0:06:36- They decide that on the ward. - We used to.
0:06:36 > 0:06:40Back in the day they used to pick what they wanted but they took it off.
0:06:40 > 0:06:43- Who took it off? - Every patient used to have a menu.
0:06:43 > 0:06:46They'd tick off what they wanted so they got what they wanted.
0:06:46 > 0:06:48- But they took it off. - Who took it off?
0:06:48 > 0:06:50- Don't know. - When did that happen?
0:06:50 > 0:06:54Sometimes you'll get a phone call saying we haven't got enough of this, enough of that,
0:06:54 > 0:06:56and we can't provide it for them.
0:06:56 > 0:06:57So basically in theory,
0:06:57 > 0:07:01you don't know who you're cooking for, how many people you're cooking for.
0:07:01 > 0:07:04- You're just cooking and send it up. - In theory, yeah.
0:07:05 > 0:07:08Well, that's the first problem then, isn't it?
0:07:10 > 0:07:14It seems crazy and a false economy to have stopped handing out menus.
0:07:14 > 0:07:18The kitchen staff is just taking a stab at how many dishes they need to cook
0:07:18 > 0:07:22and that's clearly going to lead to horrendous waste if they guess wrong.
0:07:22 > 0:07:26Hiya, it's the kitchen. Hello. Can I have the numbers, please?
0:07:26 > 0:07:2923? Any special requirements?
0:07:30 > 0:07:34Okey dokey, that's great, cheers, bye.
0:07:34 > 0:07:39Yeah, so this ward's full up, so we'll probably just send...
0:07:39 > 0:07:41What, about 15 lamb hotpots.
0:07:41 > 0:07:44- Right. - And about six to eight pasta.
0:07:44 > 0:07:46And it will be topped up with sandwiches.
0:07:51 > 0:07:55The decision to remove the ordering system was made around five years ago
0:07:55 > 0:07:57by the management team in place at the time
0:07:57 > 0:07:59as it was felt that it wasn't working efficiently.
0:07:59 > 0:08:03But in my experience the way they're working now
0:08:03 > 0:08:05can only lead to one thing - waste.
0:08:06 > 0:08:08Can I have the numbers, please?
0:08:08 > 0:08:1220 at the minute? So you might be full?
0:08:12 > 0:08:14Shall I put you down for 24 then?
0:08:15 > 0:08:1723.
0:08:17 > 0:08:19I can't believe what I'm hearing!
0:08:19 > 0:08:21At the moment they've only got 20 patients,
0:08:21 > 0:08:24and they're not sure how many more's going to come in.
0:08:24 > 0:08:28I've got to send even more food up there and that's more waste.
0:08:28 > 0:08:32How did this used to happen before? They used to phone down?
0:08:32 > 0:08:37No, before, we'd, erm, patients would have a menu.
0:08:37 > 0:08:41Which they'd have the day before, tick it off, comes on the computer,
0:08:41 > 0:08:44exactly what they've ordered, every patient.
0:08:44 > 0:08:48- When's been this problem with waste? - We barely had any waste before.
0:08:48 > 0:08:50- You didn't have any waste? - Well, barely.
0:08:51 > 0:08:53I've only been at Birmingham for a matter of hours
0:08:53 > 0:08:55and already I can see where they're going wrong.
0:08:55 > 0:08:58They've been busy cooking here since 7am
0:08:58 > 0:09:01but the kitchen team has no idea how many patients they're catering for
0:09:01 > 0:09:04or what any of them want to eat.
0:09:04 > 0:09:07To make matters worse, the team has been told unless they can turn things around,
0:09:07 > 0:09:13they'll all be replaced by an external company who would cook the patients' meals off-site.
0:09:13 > 0:09:15That sort of food is usually called cook chill.
0:09:15 > 0:09:20If it comes here, it will make the team's kitchens and jobs obsolete.
0:09:20 > 0:09:23I've heard a rumour about this, this is a big threat for you guys.
0:09:23 > 0:09:26- Massive. - Cos you've got a new kitchen.
0:09:26 > 0:09:28It's constantly being brought up now.
0:09:28 > 0:09:31- We've been told to up our game. - Or cook chill?
0:09:31 > 0:09:37Which means fundamentally some of you are out of work, is that right?
0:09:37 > 0:09:40Yeah, we've got the possibility of it, yeah.
0:09:40 > 0:09:43Well, that's what, realistically, that's what it would mean.
0:09:43 > 0:09:46Well, you won't need us cooking so yeah.
0:09:47 > 0:09:49It's obvious that the constant threat of losing their jobs
0:09:49 > 0:09:52is massively affecting morale within the kitchen.
0:09:52 > 0:09:55I grabbed a moment with Vicky to find out more.
0:09:56 > 0:09:58We never get any positive back, it's always negative.
0:09:58 > 0:10:03When was the last time somebody said anything positive to you? In here?
0:10:03 > 0:10:06Last week telling us that you were coming, honest to God!
0:10:06 > 0:10:11We had this sudden staff meeting! We've got news! We was like that.
0:10:11 > 0:10:15James Martin's coming. Oh, right, sound!
0:10:15 > 0:10:18- So how long you been here then? - 17 years.
0:10:18 > 0:10:20- 17 years you've been here? - Yeah.
0:10:20 > 0:10:22And how have you seen it change over the years?
0:10:22 > 0:10:24It's not like it used to be.
0:10:24 > 0:10:27But you've got a new kitchen, you've got a new...
0:10:27 > 0:10:30It's not about your kitchen, it's about...
0:10:30 > 0:10:33- It's about here. - It's about saving money.
0:10:33 > 0:10:38You could still have fresh veg. You could still have all that and save money.
0:10:38 > 0:10:40- That's what we need. - The difference is...
0:10:40 > 0:10:45To me, there's just no communication in here, none.
0:10:45 > 0:10:47There is when we do something wrong.
0:10:47 > 0:10:49There is when you do something wrong?
0:10:49 > 0:10:50- Great communication! - Is there?
0:10:50 > 0:10:53Absolutely, the best.
0:10:54 > 0:10:58I get the sense that the team has been low and demoralised for a long time.
0:10:58 > 0:11:02On the surface they have everything they need but from what I'm hearing
0:11:02 > 0:11:05it seems that there's no structure, poor communication,
0:11:05 > 0:11:08and they feel like every day is a battle.
0:11:09 > 0:11:10Well, we've got new fridges.
0:11:12 > 0:11:15I mean, let's face it, any chef would be happy with this.
0:11:15 > 0:11:17It's surprised me, though,
0:11:17 > 0:11:20you can feel that attitude in the kitchen,
0:11:20 > 0:11:22you can feel that can't be bothered,
0:11:22 > 0:11:27sort of not mixed together with just demoralised,
0:11:27 > 0:11:29just stuck in a rut.
0:11:30 > 0:11:33Which is a shame because they've got all the stuff, you know.
0:11:33 > 0:11:38They've got a massive stockroom. Argh! Packet soups everywhere.
0:11:38 > 0:11:40When you've got a stockroom like this,
0:11:40 > 0:11:42you've got new equipment,
0:11:42 > 0:11:45you almost think it's the opposite to Scarborough in a way.
0:11:45 > 0:11:49But because of that I think for me, to be honest,
0:11:49 > 0:11:52I think it's even more hard work, this one,
0:11:52 > 0:11:56because just the massive lack of communication.
0:11:56 > 0:11:58Half of it's not even the kitchen,
0:11:58 > 0:12:00it's the wards, it's everything else,
0:12:00 > 0:12:02it's just common sense.
0:12:02 > 0:12:05Surely if you start work at seven o'clock in the morning,
0:12:05 > 0:12:08surely you know roughly how many people to cook for.
0:12:08 > 0:12:09We'll wait and see.
0:12:12 > 0:12:15I've got a suspicion that guessing the numbers they're catering for
0:12:15 > 0:12:18is just one of the reasons why I keep hearing that so much of the food
0:12:18 > 0:12:20seems to get thrown in the bin.
0:12:20 > 0:12:23And it can't help that I haven't seen any of the chefs following a written recipe
0:12:23 > 0:12:28for any of the dishes they're cooking, or weighing out any ingredients.
0:12:29 > 0:12:32Which means they have no idea if they're using the right amounts.
0:12:34 > 0:12:36I've just seen you make that. How much have you got?
0:12:36 > 0:12:38- What, portion wise? - You don't know, do you?
0:12:38 > 0:12:41- You haven't measured it. - There's no way of measuring it.
0:12:41 > 0:12:42Course there is.
0:12:42 > 0:12:44- You've taken custard powder out of there.- Yeah.
0:12:44 > 0:12:48You've taken milk powder out of there, sugar out of there.
0:12:48 > 0:12:50You haven't measured it.
0:12:55 > 0:12:59I reckon I've got about ten litres of custard still sat in there.
0:12:59 > 0:13:00- Ten litres? - Yep.
0:13:00 > 0:13:03I reckon I could add milk to that and you've just poured double cream into there.
0:13:03 > 0:13:06- Mm-hm.- You haven't got a clue how much you've made.
0:13:06 > 0:13:10No, but I will, I will split that up and it will all go.
0:13:10 > 0:13:12If we're on about costings, right,
0:13:12 > 0:13:16the fundamental thing is about costings,
0:13:16 > 0:13:18and you haven't measured
0:13:18 > 0:13:21and you don't know how much custard you've actually made,
0:13:21 > 0:13:23then how can I help you?
0:13:23 > 0:13:26If I hadn't have spotted that, that would have got thrown in the bin.
0:13:26 > 0:13:30- Wouldn't it?- Yeah.- So that's five litres of custard for lunch.
0:13:30 > 0:13:34Five litres for dinner. That's ten litres, 365 days a year.
0:13:35 > 0:13:38- It adds up. - Ten grand.
0:13:40 > 0:13:43- Well, I'm going to dish this up. - Yeah, but have a think.
0:13:43 > 0:13:46- You know what I mean?- Yeah. - You've got to think.
0:13:46 > 0:13:48You just put double cream in there as well.
0:13:48 > 0:13:50Is there any need to put double cream in there?
0:13:50 > 0:13:53No, but I mean you get a better flavour out of it.
0:13:53 > 0:13:57Yeah, but you've put double cream in there and that's two quid's worth.
0:13:58 > 0:14:02Times by 365 days a year, times by two, it's a thousand quid.
0:14:02 > 0:14:04Mm. But...
0:14:04 > 0:14:08That's 11 grand I've saved and I've been here two minutes.
0:14:08 > 0:14:11- Just on cream. - On custard.
0:14:13 > 0:14:16So for the last ten years we've had no recipes to make anything?
0:14:16 > 0:14:20- So you've done it all on guesswork? - Yeah, pretty much.
0:14:22 > 0:14:25There's your problem. There's your problem.
0:14:27 > 0:14:30Tore me apart there over a bit of custard!
0:14:33 > 0:14:35Unbelievable.
0:14:35 > 0:14:40Am I totally mad cos I can see it, and I ain't been here ten years.
0:14:40 > 0:14:43I've been here, well, it's half past ten. I started at seven o'clock.
0:14:43 > 0:14:45So three and a half hours.
0:14:45 > 0:14:48The fact of the matter is, if they don't get this right,
0:14:48 > 0:14:52they're out of a job, it's plain and simple.
0:14:52 > 0:14:55Who the hell's in charge? You've got no ordering system.
0:14:55 > 0:14:59You've got certainly no order when it comes to ordering food for ie suppliers.
0:14:59 > 0:15:03No recipes to work off, nothing,
0:15:03 > 0:15:06and you don't know how many you're cooking for.
0:15:06 > 0:15:08Honest to God, it is all over the place.
0:15:08 > 0:15:11My chefs would kill for a kitchen like that
0:15:11 > 0:15:14and the equipment that they've got.
0:15:14 > 0:15:16It comes down to the fact that I can teach people how to cook
0:15:16 > 0:15:18but I can't teach people how to care.
0:15:18 > 0:15:21You know, and if they don't care...
0:15:24 > 0:15:26Just does my head in.
0:15:28 > 0:15:30It's hard to believe that the team here
0:15:30 > 0:15:35don't understand why they need to follow recipes that set out the quantities they should be using.
0:15:35 > 0:15:39Especially someone like Gaz, who's been here ten years.
0:15:39 > 0:15:43It's so basic. They're wasting huge amounts of money needlessly.
0:15:43 > 0:15:45And of course, all the issues I'm seeing
0:15:45 > 0:15:50have a direct effect on the most important people in the hospital.
0:15:50 > 0:15:52The patients.
0:15:52 > 0:15:55Anybody hungry? Lancashire hotpot with potatoes and gravy?
0:15:55 > 0:15:58- I'm having pasta. - You're having the pasta? OK.
0:15:59 > 0:16:00- Hi there, ladies. - Hello there.
0:16:00 > 0:16:03You've got your own private room round here!
0:16:03 > 0:16:06- You all right?- Fine, thanks. - What's your name?- Lynn.
0:16:06 > 0:16:08How are you, Lynn? Are you recovering or are you...
0:16:08 > 0:16:10Recovering. I'm going home today.
0:16:10 > 0:16:12- From what? - Total hip replacement.
0:16:12 > 0:16:14- And you're feeling better? - Yeah, brilliant, yeah.
0:16:14 > 0:16:16Is that both sides, the hip replacement?
0:16:16 > 0:16:19I had that one done this year. This one I've got this year.
0:16:19 > 0:16:22- You got two for the price of one. - I've got two new knees as well.
0:16:22 > 0:16:25Have you? So you had a full MOT, haven't you, really?
0:16:25 > 0:16:27And how's it been?
0:16:27 > 0:16:30It's been fine medical wise but the food's awful.
0:16:30 > 0:16:32- I haven't eaten a proper meal. - Since you've been here?
0:16:32 > 0:16:36They brought cheese and crackers because I hadn't eaten anything.
0:16:36 > 0:16:38So my family brought sandwiches in to me.
0:16:38 > 0:16:40But you've got this, this...
0:16:40 > 0:16:41I haven't tasted it cos you were coming.
0:16:41 > 0:16:45Try it, try it. I haven't made it! I've only been here for a few hours.
0:16:45 > 0:16:47It looks chewy cos there's a lot of fat on that.
0:16:52 > 0:16:57- You don't like it?- No. It's just not appetising to look at. It's just...
0:16:57 > 0:16:59What time you leaving?
0:16:59 > 0:17:02- Four o'clock!- Four o'clock! - When my husband gets me.
0:17:02 > 0:17:05- Nice to meet you. - Glad you're feeling better.
0:17:05 > 0:17:07- How long you been in for? - Since Friday.
0:17:07 > 0:17:10Since Friday? And the food?
0:17:10 > 0:17:13Atrocious would be a good word.
0:17:13 > 0:17:16That's the one thing that lets the whole hospital down is the food.
0:17:16 > 0:17:19There isn't any choice. I don't think you get five veg a day.
0:17:19 > 0:17:22The five veg a day routine doesn't exist.
0:17:22 > 0:17:27I think if you were gluten free or if you've got any allergies, there's no choice for that either.
0:17:27 > 0:17:30So you generally get whatever's left, or is that...
0:17:30 > 0:17:33You just get what's on the menu, which is like two choices or so,
0:17:33 > 0:17:35which I don't think's sufficient.
0:17:35 > 0:17:37Improvements for you would be choice, would that be it?
0:17:37 > 0:17:40I shouldn't eat bread but I've ended up eating a lot of bread.
0:17:40 > 0:17:43- You shouldn't be eating bread but you've had to?- Yeah.
0:17:43 > 0:17:45- Because there's nothing else to eat? - No.
0:17:46 > 0:17:49I've got my work cut out here then, haven't I, really? Take care.
0:17:52 > 0:17:55It's so sad to hear patients saying that they haven't eaten a proper meal
0:17:55 > 0:17:59and that friends and family have to bring food in for them.
0:17:59 > 0:18:04Surely it's not too much to ask for a well-prepared, appetising meal when you're recuperating?
0:18:06 > 0:18:09Food hygiene policy stipulates that once the food has gone up to the wards
0:18:09 > 0:18:13it can't be served to anybody else even if it's been untouched,
0:18:13 > 0:18:17as it may be contaminated, so it has to be thrown away.
0:18:17 > 0:18:20So we have to make sure that all the food that goes up is eaten.
0:18:20 > 0:18:24And I need to see for myself just how much food is going into the bin.
0:18:24 > 0:18:27This is two wards? I thought this was the whole lot!
0:18:27 > 0:18:30- No, this is two. - This is another two wards.
0:18:30 > 0:18:32Another two wards?
0:18:34 > 0:18:36Got a lot of custard, haven't we!
0:18:36 > 0:18:38I can't believe this!
0:18:38 > 0:18:40I'm just showing you this.
0:18:40 > 0:18:43I cannot tell you how annoyed I am with this!
0:18:43 > 0:18:45This is every day, 365 days a year...
0:18:50 > 0:18:52..this is waste,
0:18:52 > 0:18:54thrown in the bin.
0:18:54 > 0:18:58And this is only a drop in the ocean of what we have here.
0:18:58 > 0:19:00Another one!
0:19:00 > 0:19:03See, bear in mind, right, this is a small hospital,
0:19:03 > 0:19:05we're not talking about a massive hospital.
0:19:05 > 0:19:08This has got four, maybe five wards, all right.
0:19:10 > 0:19:14I reckon this is more than half of the food that was sent up there.
0:19:16 > 0:19:19And these guys make this fresh every day.
0:19:19 > 0:19:23You know, it's no wonder they're demoralised, is it, really?
0:19:23 > 0:19:25More custard.
0:19:28 > 0:19:30This has never been touched then, has it?
0:19:30 > 0:19:33- They have two each on each ward. - That's never been touched?
0:19:33 > 0:19:35- No. - But it's got to go in the bin?
0:19:35 > 0:19:36Yep.
0:19:41 > 0:19:43I knew there was a waste issue at this hospital
0:19:43 > 0:19:45but I never imagined that so much food
0:19:45 > 0:19:48was literally being thrown in the bin every day.
0:19:48 > 0:19:52I can't ignore this. I need to give the team a wake-up call
0:19:52 > 0:19:55to show them just how serious this is.
0:19:55 > 0:19:58Am I right in thinking this is the first time you've seen this?
0:19:58 > 0:20:02- Yeah. It's terrible, isn't it? - Mm.
0:20:02 > 0:20:06How does that make you feel? You made it. You were making it all.
0:20:08 > 0:20:11- It's depressing, isn't it? - Yeah.- What a waste.
0:20:11 > 0:20:12Heartbreaking.
0:20:14 > 0:20:18Between 40 and 50% of everything you're making every day is thrown in the bin.
0:20:20 > 0:20:22- Look at all that gravy! - Eh? All that gravy, yeah.
0:20:22 > 0:20:25- I'm thinking of the hot pot! - These are gallon containers.
0:20:25 > 0:20:27Maybe they just wasn't having a gravy day!
0:20:27 > 0:20:31- You weren't having a gravy day?! - They wasn't having a gravy day.
0:20:31 > 0:20:34They weren't having a pea day or a pasta day!
0:20:34 > 0:20:37You know, do it once a week, have a go at it once a week.
0:20:37 > 0:20:40It'd be quite interesting to find out what you see.
0:20:40 > 0:20:42- The menu will solve a lot of this. - Yeah.
0:20:42 > 0:20:45But also, scales and measuring and recipes and stuff like that
0:20:45 > 0:20:47will solve a lot of it our end.
0:20:47 > 0:20:50So from this moment on, forwards.
0:20:54 > 0:20:56The key to implementing any change in this hospital
0:20:56 > 0:20:59is convincing the people who control the purse strings
0:20:59 > 0:21:03and here at Birmingham that's head of facilities Emma Bridge.
0:21:06 > 0:21:07In you go.
0:21:14 > 0:21:19Right, if I told you this was just the waste I could salvage, there was more than this.
0:21:19 > 0:21:22So there's more gone in the gobbler?
0:21:22 > 0:21:24There's more, this is just what I could get hold of.
0:21:24 > 0:21:27This is from four wards only.
0:21:28 > 0:21:30Now this was going to go in the swill.
0:21:30 > 0:21:31Wow.
0:21:31 > 0:21:35- You've got five of them that have never been touched.- Yep.
0:21:35 > 0:21:39You've probably got about three of the six hotpots that were made,
0:21:39 > 0:21:41never been touched.
0:21:41 > 0:21:45I don't know what that weighs, but what do you reckon? Three kilo?
0:21:45 > 0:21:48There's more than a ward's worth of peas on there, isn't there?
0:21:48 > 0:21:51It's three kilos probably of frozen peas.
0:21:51 > 0:21:54You've probably got nigh on 15 litres of custard.
0:21:54 > 0:21:56All that is gravy.
0:21:56 > 0:22:00And that's more Lancashire hotpot, probably eight to ten kilos.
0:22:00 > 0:22:04So with all this food on the table, how many people do you think we'd feed?
0:22:04 > 0:22:06- 50. - Two wards. Wow.
0:22:06 > 0:22:10So really we're cooking for 150 people when we should be cooking for 100, but we don't know.
0:22:10 > 0:22:14- Do you want some for lunch? - No. You're all right.
0:22:14 > 0:22:16I'll pass on that one, thank you very much.
0:22:18 > 0:22:22- Sure I can't tempt you? - No, you're all right, thank you.
0:22:22 > 0:22:25I've seen enough to know what my first step here has to be.
0:22:25 > 0:22:28I'm calling the team together to set them a task.
0:22:28 > 0:22:30Oh, God, we're going to get told off again!
0:22:30 > 0:22:35I've been here three and a half hours and I've seen lots of things.
0:22:35 > 0:22:39Fundamentally we've all got to work as a team to make it better.
0:22:39 > 0:22:44And the only way we can possibly do that is if we have some form of food standard,
0:22:44 > 0:22:48getting it right, and that is recipes without a shadow of a doubt.
0:22:48 > 0:22:50If we want change this is what's going to happen.
0:22:50 > 0:22:53I want you all, by the next time I see you,
0:22:53 > 0:22:57to have written three recipes each off the menu.
0:22:57 > 0:22:58Happy with that?
0:22:58 > 0:23:02So then next time I come up we'll have a recipe book. Fantastic!
0:23:02 > 0:23:03- Thank you very much. - Thank you.
0:23:03 > 0:23:06This is going to make us think now definitely.
0:23:06 > 0:23:08We can't just sit back and let it go now.
0:23:08 > 0:23:12We ain't got a leg to stand on when it comes to waste and stuff like that, have we?
0:23:12 > 0:23:14Feeling a bit "prff" at the moment.
0:23:14 > 0:23:16- What do you mean? - Don't know.
0:23:16 > 0:23:20Just stupid mistakes we're making is costing so much money.
0:23:20 > 0:23:22- But you never... - I didn't realise.
0:23:22 > 0:23:24Yeah, you never, you never clock it, do you?
0:23:24 > 0:23:26And I'm not wasting a pea!
0:23:30 > 0:23:34I've set the catering team in Birmingham a challenge to bring about change in the kitchen
0:23:34 > 0:23:36and also help them keep their jobs.
0:23:37 > 0:23:40But the problems here have made me see that improving hospital food
0:23:40 > 0:23:44across the whole of the UK is going to be a mammoth task.
0:23:45 > 0:23:47I'm going to need some backup.
0:23:47 > 0:23:50So I'm heading back to Scarborough, the hospital where all this began.
0:23:55 > 0:24:00It was a slog but in a short time at Scarborough, we pulled off astonishing change.
0:24:00 > 0:24:02With the team newly fired up,
0:24:02 > 0:24:07we replaced packaged food with nutritious freshly prepared dishes on the menu.
0:24:07 > 0:24:08- Is that cooking? - No.
0:24:08 > 0:24:12- What do you want?- I want fresh soup. I wouldn't mind doing that.
0:24:12 > 0:24:16We started buying from local suppliers, giving the local economy a boost.
0:24:16 > 0:24:18We hugely reduced waste.
0:24:18 > 0:24:23And for the first time ever turned the restaurant into a profit-making business.
0:24:23 > 0:24:27And all this was done without any increase in the budget.
0:24:27 > 0:24:29We're getting the price of what we want it to be
0:24:29 > 0:24:32and it's under £3.49.
0:24:32 > 0:24:36I've been keeping in regular contact with catering manager Pat and her team.
0:24:36 > 0:24:40Today I'm back, not just to see if they have carried on the success
0:24:40 > 0:24:43but also I have a favour to ask.
0:24:43 > 0:24:46- Hello!- Hello, my darling. - She's still sat in the same place.
0:24:46 > 0:24:49- How you doing? You all right? - Yeah, nice to see you.
0:24:49 > 0:24:52Nice to see you. You all right? Good to see you.
0:24:52 > 0:24:54- How are you? - Fine, thank you.
0:24:54 > 0:24:57You're all still here! Well, two of you are still here anyway.
0:24:57 > 0:24:59- How are you doing? All right? - You know.
0:24:59 > 0:25:02- We're well chuffed with how things have gone really.- Well chuffed?
0:25:02 > 0:25:05Don't get too smug now! Don't get too smug!
0:25:05 > 0:25:06Well, it was hard work, wasn't it?
0:25:06 > 0:25:09- There is lots of things to tell you. - I thought there might be.
0:25:09 > 0:25:11- We've had some good results. - Have you got a list?
0:25:11 > 0:25:13- I've got a list. - I thought you might have!
0:25:13 > 0:25:16And what about everyone else in the kitchen, they're all happy?
0:25:16 > 0:25:19They're all fine. Things are going really, really well.
0:25:19 > 0:25:23Me and Sharon have come up with a new menu that we need you to peruse over
0:25:23 > 0:25:25cos I need a couple of recipes off you.
0:25:25 > 0:25:28That's fair enough. And how's Big Bird and the rest of them?
0:25:28 > 0:25:30They're OK, yeah.
0:25:30 > 0:25:32- They're still here? - Yeah.
0:25:32 > 0:25:34- We haven't had anybody leave. - Really?
0:25:34 > 0:25:36- No. - Have you got anybody new then?
0:25:36 > 0:25:39No, but after we went out on air people were ringing up to ask if they could work for me.
0:25:39 > 0:25:43- Really? - So we can't be that bad, can we?
0:25:43 > 0:25:45- Fantastic! - Yeah, it was lovely, actually.
0:25:45 > 0:25:47We even have people coming on holiday to Scarborough
0:25:47 > 0:25:50and coming to Pat's Place for a meal now.
0:25:50 > 0:25:51Fantastic!
0:25:51 > 0:25:53But we never expected that in a million years.
0:25:53 > 0:25:55I would have never expected it either! It's brilliant.
0:25:55 > 0:25:58- I'd better get changed then. - You better had do.
0:25:58 > 0:26:01- We're going to put you to work. - Here we go, usual.
0:26:02 > 0:26:07When I first came to Scarborough the feedback from the patients wasn't positive.
0:26:07 > 0:26:10- It's not good. - As a package, it's pretty poor.
0:26:10 > 0:26:11I don't like it at all.
0:26:11 > 0:26:14But what do they think of the food now?
0:26:14 > 0:26:19I think the food's excellent. For hospital food it's superb, really.
0:26:19 > 0:26:22The food has been very, very nice. No complaints.
0:26:22 > 0:26:24I've been here three or four times this year
0:26:24 > 0:26:29and the food's improved every time I've been, really.
0:26:29 > 0:26:32And the soups now are brilliant.
0:26:32 > 0:26:34I've heard so much about these different hospitals
0:26:34 > 0:26:37and the food and people nearly starving to death
0:26:37 > 0:26:40but I assure you if they came in here
0:26:40 > 0:26:43there's no way that would happen, it's such great food.
0:26:46 > 0:26:48I hope by the time I've finished in Birmingham,
0:26:48 > 0:26:52the patients will have the same high praise for the food.
0:26:52 > 0:26:56It wasn't an easy task to transform the meals at Scarborough General Hospital.
0:26:56 > 0:27:00There were tears, and moments I felt we were never going to achieve our goals.
0:27:00 > 0:27:02But against all the odds,
0:27:02 > 0:27:05with the help of Pat and her team, the transformation was amazing.
0:27:05 > 0:27:09I'm curious to find out if Pat and head chef Sharon
0:27:09 > 0:27:13have managed to keep things on track and on budget.
0:27:13 > 0:27:16Compared to last year,
0:27:16 > 0:27:19the new menus haven't cost us much more than what we had before.
0:27:19 > 0:27:22Sorry, what was that?
0:27:22 > 0:27:25What was that? You're mumbling a bit. What was that?
0:27:25 > 0:27:29- James, because... - No, just...- No, excuse me.
0:27:29 > 0:27:31Just because I was very strict
0:27:31 > 0:27:34on what I allowed you to put on the menu, right,
0:27:34 > 0:27:37the menus haven't cost us much more than they did before.
0:27:37 > 0:27:41But if you'd had your way totally it would have blown me out the window!
0:27:41 > 0:27:44So how much was the budget per patient?
0:27:44 > 0:27:47Last year it worked out at £3.30 per patient.
0:27:47 > 0:27:51- So you're 19 pence under budget? - Yeah.
0:27:52 > 0:27:55- But at the moment... - There's always a but, isn't there?
0:27:55 > 0:27:57- Why can't she just go... - There's not!
0:27:57 > 0:28:01The but is I'm still trying to get the Soil Association award.
0:28:01 > 0:28:05- The bronze award.- How far away are you from getting that?
0:28:05 > 0:28:07I think I have just about sourced everything now.
0:28:07 > 0:28:10But we haven't changed the menu to reflect that.
0:28:10 > 0:28:12- So we're not far off then, are we? - No, no.
0:28:12 > 0:28:14Only three UK hospitals
0:28:14 > 0:28:18have got one of the Soil Association's prestigious bronze awards
0:28:18 > 0:28:22which guarantees that everything on the menu is free from controversial e-numbers
0:28:22 > 0:28:27and that meals are freshly prepared using local produce where possible.
0:28:27 > 0:28:30Pat's determined to win one for Scarborough.
0:28:30 > 0:28:33It's also fantastic news that Scarborough's catering team
0:28:33 > 0:28:37is now under budget whilst providing a higher standard of food and service.
0:28:37 > 0:28:39It can be done!
0:28:39 > 0:28:43I, as you know, have recently been to Birmingham.
0:28:43 > 0:28:45Yeah...
0:28:45 > 0:28:48I'm going to list you the things here, these are genuine things.
0:28:48 > 0:28:49I was there 48 hours ago.
0:28:50 > 0:28:53They've never written a recipe,
0:28:53 > 0:28:56so there's no recipes, so there's no costings,
0:28:56 > 0:28:59so the dietician is not looking at anything, they're guessing.
0:28:59 > 0:29:03There's no menu given to the patients.
0:29:04 > 0:29:08And they don't know how many they're cooking for till half past ten
0:29:08 > 0:29:11when they've got to phone up the wards.
0:29:11 > 0:29:14They're guessing everything, so this is where I'm going to throw a curve ball to you.
0:29:14 > 0:29:1712 months ago you asked me to help you.
0:29:18 > 0:29:20I'm going to pull in a favour.
0:29:20 > 0:29:23SHE LAUGHS
0:29:23 > 0:29:25I'm asking you for your help,
0:29:25 > 0:29:29and I wouldn't do it if I didn't mean it
0:29:29 > 0:29:32because I'm trying to make this work.
0:29:32 > 0:29:34My goal was to roll this out,
0:29:34 > 0:29:36and I've suddenly realised
0:29:36 > 0:29:40what a massive, massive uphill struggle it's going to be.
0:29:40 > 0:29:43I genuinely don't know where I'm going to start.
0:29:43 > 0:29:47But I think I need you guys to give me some guidance
0:29:47 > 0:29:49and give the management team some guidance
0:29:49 > 0:29:54of how to at least do this menu system because it's a disaster.
0:29:55 > 0:29:59Look what we've turned around here, and I think as a team we can do massive things.
0:29:59 > 0:30:02James Martin asked for our help!
0:30:02 > 0:30:03Right, can I have a drink now?
0:30:03 > 0:30:05ALL LAUGH
0:30:09 > 0:30:13I'm delighted that Pat and Sharon have agreed to help with this project.
0:30:13 > 0:30:16I'm thinking of sending some of the team from Birmingham to meet Pat
0:30:16 > 0:30:19and come up with a way of implementing an ordering system.
0:30:21 > 0:30:23People's attitudes have changed hugely,
0:30:23 > 0:30:25and that comes with confidence
0:30:25 > 0:30:27and I think we can take a bit of that
0:30:27 > 0:30:30and implement it in certainly Birmingham that I've seen.
0:30:30 > 0:30:34That's what I said to Pat. They've got years of experience, those two.
0:30:34 > 0:30:3640 years' experience between the two of them in hospitals
0:30:36 > 0:30:40and I think you've got to ask for advice when you need it.
0:30:40 > 0:30:44I cannot believe he's asked for my help after what he put me through last year!
0:30:44 > 0:30:46He's had to eat humble pie and ask me.
0:30:46 > 0:30:47SHE LAUGHS
0:30:47 > 0:30:50There seems to be a lack of very basic systems
0:30:50 > 0:30:55and to not have basic recipes and costings.
0:30:55 > 0:30:59I don't know how any catering department can survive in this day and age.
0:30:59 > 0:31:02I've really got to go away and get my head round Birmingham
0:31:02 > 0:31:06because it's broken and I don't know quite know how to fix it yet.
0:31:06 > 0:31:08What he has done has been fantastic for this trust
0:31:08 > 0:31:11and if he can roll it out to other trusts it can only be a good thing,
0:31:11 > 0:31:13and put hospital food back on the map again
0:31:13 > 0:31:15and I really hope he succeeds in that.
0:31:21 > 0:31:26When I went to Birmingham, I never thought it would be as bad as Scarborough.
0:31:26 > 0:31:29I mean, with Birmingham it's a pandemic right throughout the whole thing.
0:31:29 > 0:31:31I don't know where to start.
0:31:31 > 0:31:36I can teach people how to cook, I can teach people how to change that in a week,
0:31:36 > 0:31:39but how do you make people care?
0:31:39 > 0:31:43When you see simple things like custard being made like that.
0:31:45 > 0:31:50I could see it in two minutes so why the hell does it take me two minutes to see it
0:31:50 > 0:31:53and not somebody who's been there 16 years?
0:31:53 > 0:31:55But I think if we are going to roll this out,
0:31:55 > 0:31:58maybe not to the extent of what I originally planned,
0:31:58 > 0:32:01cos I thought, do you know what, we could easily roll out soups
0:32:01 > 0:32:03right across the NHS, that would be easy.
0:32:04 > 0:32:06It ain't going to be like that.
0:32:08 > 0:32:11It's back to Birmingham where already I've found ways
0:32:11 > 0:32:14where I can bring nutritious, affordable food to the patients
0:32:14 > 0:32:17and maybe even help the team keep their jobs.
0:32:18 > 0:32:21In charge of the kitchen is head chef Tracey, who's back from her holiday
0:32:21 > 0:32:25and preparing to help lead this huge challenge.
0:32:26 > 0:32:30- How was your holiday?- Lovely, thank you.- You might need another one in a bit!
0:32:30 > 0:32:34I catch up with Tracey for a coffee to get her take on what's going wrong.
0:32:34 > 0:32:35So what would you like to see?
0:32:35 > 0:32:38You've got a fresh start, you've got a fresh restaurant, new kitchen.
0:32:38 > 0:32:39What would you like?
0:32:39 > 0:32:42Just more support, really, regarding, you know,
0:32:42 > 0:32:46like you say with budgets and where to get things from.
0:32:46 > 0:32:49And you know, everybody being happy,
0:32:49 > 0:32:52the whole staff, and not being criticised.
0:32:52 > 0:32:58It's always negative, negative, negative. We don't hear a lot of good stuff.
0:32:58 > 0:33:00You know, raise the morale of the team really.
0:33:00 > 0:33:02Waste was quite a big issue.
0:33:02 > 0:33:05Yeah, that is our main problem because basically we're guessing.
0:33:05 > 0:33:08Why are we guessing? Why haven't you changed anything?
0:33:08 > 0:33:11- With regards to patients? - Yeah.
0:33:11 > 0:33:14I did a year ago with my old bosses
0:33:14 > 0:33:17and I had some input into it
0:33:17 > 0:33:21but it is, you know yourself, changing a whole menu,
0:33:21 > 0:33:25you've got to go through the dietician, go through the nurses.
0:33:25 > 0:33:29That would have been fine as long as there's recipes
0:33:29 > 0:33:32but the guys have been telling me there hasn't been any recipes
0:33:34 > 0:33:37so you can't then go to a dietician if there's no recipes.
0:33:37 > 0:33:41In the next week I definitely want a cost of recipes
0:33:41 > 0:33:44and I want to see those recipes
0:33:44 > 0:33:47- and I want them strictly adhered to from now on.- Yeah.
0:33:47 > 0:33:53If you haven't got a recipe, you've got five chefs doing five different recipes.
0:33:53 > 0:33:56They're just producing what they want.
0:33:56 > 0:33:59So your costs are spiralling all over the place.
0:33:59 > 0:34:02In my restaurant I have a recipe and I have a recipe for a reason.
0:34:02 > 0:34:06- And they have to follow it. - They have to follow it and it works.
0:34:06 > 0:34:08But it all comes from the top.
0:34:08 > 0:34:11I know it comes from higher up from where you are.
0:34:11 > 0:34:14They need to understand the issues that you're having.
0:34:14 > 0:34:18- But you also need to be accountable for it.- Yeah.
0:34:18 > 0:34:21So if you are over budget, the buck stops with you.
0:34:22 > 0:34:24I think the first meeting went well.
0:34:24 > 0:34:27There were some positives out of it.
0:34:27 > 0:34:29A lot of negatives, which I was expecting anyway.
0:34:29 > 0:34:35You just get the feeling that she's down, that the whole kitchen is just down.
0:34:35 > 0:34:38You get the feeling here that it's going to be more of an uphill struggle
0:34:38 > 0:34:40because even the person at the top
0:34:40 > 0:34:43really doesn't have any control
0:34:43 > 0:34:47or where they're going or want or need to be able to do it.
0:34:47 > 0:34:51So they're going to have to see it from a different point of view really.
0:34:51 > 0:34:55Morale is a huge issue here and one I plan to tackle.
0:34:55 > 0:34:58But my main priority is to start dealing with the costs
0:34:58 > 0:35:01and find out exactly how over budget the kitchen is,
0:35:01 > 0:35:03and what will happen if nothing changes.
0:35:03 > 0:35:08I'm hoping Emma, who's head of facilities, will give me some answers.
0:35:08 > 0:35:10So how are we in terms of the figures?
0:35:10 > 0:35:12What is the rough average overspend?
0:35:12 > 0:35:15There's got to be an overspend in this place per year.
0:35:15 > 0:35:18At the end of month two, so we're two months into the financial year,
0:35:18 > 0:35:21we are just short of £5,000 overspent.
0:35:21 > 0:35:24What would you like to see from the kitchen
0:35:24 > 0:35:28to make your life easier, certainly to fight your corner?
0:35:28 > 0:35:30I want to try and build their passion back,
0:35:30 > 0:35:33the passion they had from day one after the fire.
0:35:33 > 0:35:37I think there's something around the ordering system.
0:35:37 > 0:35:39Well, the ordering system is nonexistent.
0:35:39 > 0:35:40No, it's pure guesswork.
0:35:40 > 0:35:43Is there a limit to what you have to spend per day?
0:35:43 > 0:35:45What is it, £3.80 odd or something?
0:35:45 > 0:35:47It's something around that
0:35:47 > 0:35:51but for me I am quite happy to sit in front of the board of directors
0:35:51 > 0:35:56and say my budget's going to go overspent because I'm getting the quality right for the patients.
0:35:56 > 0:35:58But nobody is speaking to each other.
0:35:58 > 0:36:00You've got a kitchen creating recipes that have...
0:36:00 > 0:36:02You can't do costings cos you don't know what...
0:36:02 > 0:36:05Do you know what's on the menu and what they're spending per day
0:36:05 > 0:36:07and what the ordering system is? No?
0:36:07 > 0:36:11They've given me a copy of a menu but I could say...
0:36:11 > 0:36:14- I know. - Nobody has costed it out though!
0:36:14 > 0:36:17No, it's not been costed, the dietician's looked at it and had to make rough estimates
0:36:17 > 0:36:20because they haven't got the recipes behind it.
0:36:20 > 0:36:22Where's it gone wrong? I will ask those questions.
0:36:22 > 0:36:25But there are massive issues in terms of the ward.
0:36:25 > 0:36:31Now I can't see there being an issue with going back to what was on before, this menu system.
0:36:31 > 0:36:34We're now on a different system,
0:36:34 > 0:36:40- which to me is just heading straight to the cook chill.- Yeah.
0:36:40 > 0:36:42I get the feeling, I'll be honest with you.
0:36:42 > 0:36:45They have been treated like a dog that you kick all the time,
0:36:45 > 0:36:47- you know what I mean? - Yeah.
0:36:47 > 0:36:50You kick it, kick it, kick it, one time it'll turn round and bite at you
0:36:50 > 0:36:53or it's just going to get smaller, smaller, smaller.
0:36:53 > 0:36:56And I get the feeling that confidence in the kitchen
0:36:56 > 0:37:02- and the confidence in the team is probably the lowest I have seen in a kitchen.- Yeah.
0:37:02 > 0:37:0699% of my job here, I'm going to find that it's changing people's attitudes
0:37:06 > 0:37:11and they are at their lowest ebb, I'll be honest with you.
0:37:15 > 0:37:18I know it's going to be tough for the team to face up to these problems
0:37:18 > 0:37:22but their jobs are on the line so the stakes are high.
0:37:22 > 0:37:25To bring about change here and potentially other hospital trusts,
0:37:25 > 0:37:28I've identified some key objectives.
0:37:41 > 0:37:43So far I've asked the team to write down their recipes,
0:37:43 > 0:37:48putting down in a book the quantities and cooking times they all have to follow.
0:37:48 > 0:37:51It's the first step towards putting systems in place
0:37:51 > 0:37:54to bring down that huge amount of waste.
0:37:54 > 0:37:56But already it doesn't look like they're doing it.
0:37:58 > 0:38:00- What do you cook that for? - About 40 minutes.
0:38:00 > 0:38:02- About? - About 40 minutes, when it's done.
0:38:02 > 0:38:04Is it in here?
0:38:06 > 0:38:09- A piece of chicken might not cook... - Why's it not in here?
0:38:09 > 0:38:12- To cook roast chicken? - Yeah.
0:38:12 > 0:38:16- Well, it's not really a recipe or... - You said about, right.
0:38:16 > 0:38:18Prove to you. How long do you reckon that takes to cook?
0:38:18 > 0:38:20About 40 minutes.
0:38:20 > 0:38:23At what temperature?
0:38:23 > 0:38:24175.
0:38:24 > 0:38:27175, 40 minutes. That's how long you reckon?
0:38:27 > 0:38:30- I reckon so.- I'll show you the importance of this. Vic!
0:38:30 > 0:38:33How long would you cook that for on what temperature?
0:38:33 > 0:38:37About 45 minutes, 170.
0:38:38 > 0:38:4145 minutes. You give it that one, 40 minutes.
0:38:41 > 0:38:43Why is it not in here?
0:38:44 > 0:38:46It's not a recipe!
0:38:46 > 0:38:50- No... - We probe it.- Right. Right.
0:38:50 > 0:38:52It's in here from now on.
0:38:52 > 0:38:55Every single thing that you do,
0:38:55 > 0:38:59even if it's boiling veg, is in here.
0:38:59 > 0:39:02It's no good saying "about". It's about everything.
0:39:02 > 0:39:04Everything in there needs to be in here.
0:39:04 > 0:39:08- We know when things are cooked. - Everything is in this book. Right?
0:39:08 > 0:39:11If it's not in this book, you're not cooking it. All right?
0:39:11 > 0:39:15James, but you... I know when things are cooked. I've got a probe.
0:39:15 > 0:39:18That's fine but if we're going to progress forward
0:39:18 > 0:39:20then we have to work together as a team.
0:39:20 > 0:39:22That's all I'm asking.
0:39:22 > 0:39:24- Yeah... - About is not good enough.
0:39:24 > 0:39:27But what I'm saying is, if one wasn't here and another was,
0:39:27 > 0:39:30- they're not going to read the book. - Right!
0:39:30 > 0:39:33You're saying that it takes 40 minutes.
0:39:33 > 0:39:34You're saying it takes 45 minutes.
0:39:34 > 0:39:38The next person who walks through that door will say another temperature and time.
0:39:38 > 0:39:40So put it in the book!
0:39:41 > 0:39:43You're not listening to me!
0:39:43 > 0:39:46I don't really like your tone, James.
0:39:47 > 0:39:49But I'm trying to speak to you.
0:39:49 > 0:39:51I understand but you're talking to me
0:39:51 > 0:39:54as if I don't know what I'm on about.
0:39:54 > 0:39:57I know you've got a lot more experience than what I have,
0:39:57 > 0:40:01but to cook a chicken breast, it's only a couple of degrees different
0:40:01 > 0:40:02and a few minutes' difference
0:40:02 > 0:40:05and you're kind of implying that one won't know how to do it
0:40:05 > 0:40:08where another one knows how to do it.
0:40:08 > 0:40:10But we all know it comes and goes pretty all right.
0:40:10 > 0:40:14I say exactly the same thing about custard. We all know how to make custard, don't we?
0:40:14 > 0:40:16- Yeah. - Why don't you weigh anything out?
0:40:16 > 0:40:20Because I don't know how many people it's going to for a start.
0:40:21 > 0:40:25- Do you have a recipe for ten litres of custard?- Not in there.
0:40:32 > 0:40:35I'm not going to stand there and let him speak to me like that.
0:40:35 > 0:40:37- BLEEP- unbelievable.
0:40:37 > 0:40:42It's all in our heads, you know. They're our recipes, it's what we do.
0:40:42 > 0:40:43So annoying.
0:40:43 > 0:40:44James just mentioned custard.
0:40:44 > 0:40:49That's going to be one of them things that's going to be stuck in my life forever now.
0:40:49 > 0:40:51His attitude stinks!
0:40:51 > 0:40:54I've always found it hard someone being in my face saying
0:40:54 > 0:40:59that's how you do it when I've got my own way of doing it, you know.
0:40:59 > 0:41:01Stinks!
0:41:01 > 0:41:06I hate losing my cool. And I know Gaz is as keen as I am to see things improve.
0:41:06 > 0:41:10But if they can't even get the basics right, I'm worried it won't happen.
0:41:10 > 0:41:13I'm annoyed with myself because I don't normally do that,
0:41:13 > 0:41:15but erm...
0:41:17 > 0:41:20This is the whole thing about this.
0:41:20 > 0:41:25It's that I can't change anything unless they're prepared to do it themselves.
0:41:25 > 0:41:27And he just can't be bothered,
0:41:27 > 0:41:31just doesn't give a damn what I say, just doesn't give a damn.
0:41:31 > 0:41:34He knows best and that's it, stuff everybody else.
0:41:34 > 0:41:38Well, fine, see you in the dole queue.
0:41:38 > 0:41:41Next time, the pressure builds in Birmingham.
0:41:41 > 0:41:43At the moment you are 100% to blame.
0:41:44 > 0:41:47You are constantly making my life difficult.
0:41:47 > 0:41:49You have to help me.
0:41:49 > 0:41:53These are the blatant facts. If this doesn't work, you're all out of a job.
0:41:54 > 0:41:58And if I'm going to have any hope of transforming food at other hospitals as well,
0:41:58 > 0:42:00I can't do it alone,
0:42:00 > 0:42:05so I've decided to call for backup from some world-class culinary stars.
0:42:05 > 0:42:08Gather round. Here's the bomb that I'm about to drop on you.
0:42:09 > 0:42:10I need you guys!
0:42:10 > 0:42:14Cos I suddenly realised, having been to Birmingham,
0:42:14 > 0:42:16I can't do it on my own.
0:42:16 > 0:42:18I just want you on board first.
0:42:22 > 0:42:25Subtitles by Red Bee Media Ltd