0:00:02 > 0:00:07'People in hospital are already at their most vulnerable
0:00:07 > 0:00:10'without getting unhealthy, unappetising food.'
0:00:10 > 0:00:13All people want is good food.
0:00:13 > 0:00:17'I believe that good, nutritious food not only lifts the spirits
0:00:17 > 0:00:19'of patients on our hospital wards,
0:00:19 > 0:00:21'but it can be a medicine as well.
0:00:21 > 0:00:26'Patients are simply not getting the food that they deserve.'
0:00:26 > 0:00:29- The food's awful. - We thought it was a joke.
0:00:29 > 0:00:31- Tasteless.- Atrocious.- Quite bland.
0:00:31 > 0:00:36'In a recent survey, a third of people called the food unacceptable
0:00:36 > 0:00:39'and nearly a quarter of patients wouldn't eat it,
0:00:39 > 0:00:42'instead relying on food from family and friends.
0:00:44 > 0:00:47'£50 million has been spent in the last decade
0:00:47 > 0:00:49'to improve hospital food,
0:00:49 > 0:00:53'but so far there's been little sign of improvement.
0:00:53 > 0:00:56'I took up the challenge at Scarborough General
0:00:56 > 0:01:01'and patients who had been previously turning away their food
0:01:01 > 0:01:04'are now looking forward to meal times.'
0:01:04 > 0:01:07- Excellent.- No complaints whatsoever.
0:01:07 > 0:01:11- The soups now are brilliant. - 'I've proved it can be done.
0:01:11 > 0:01:16'Now the challenge is to bring about change across the rest of the UK.'
0:01:16 > 0:01:20I'm not trying to create a Michelin-star meal,
0:01:20 > 0:01:23but I'm creating good, simple food.
0:01:32 > 0:01:35'My goal of improving food in hospitals nationwide
0:01:35 > 0:01:36'quickly hit a stumbling block
0:01:36 > 0:01:39'as it became clear that the first hospital,
0:01:39 > 0:01:43'Birmingham's Royal Orthopaedic, had bigger problems.'
0:01:43 > 0:01:47- Do you have a recipe for 10 litres of custard?- Not in there.
0:01:51 > 0:01:55You've got no ordering system, no recipes to work off.
0:01:55 > 0:01:57Nothing.
0:01:57 > 0:02:00'With my hands full here, I've roped in a group of fellow chefs
0:02:00 > 0:02:02'to take this project forward
0:02:02 > 0:02:06'to other hospitals wanting my help.'
0:02:06 > 0:02:08Here's the bomb I'm about to drop.
0:02:08 > 0:02:11I suddenly realised I can't do it on my own.
0:02:11 > 0:02:13I need you guys!
0:02:13 > 0:02:17'Luckily, they agreed. In fact, I had more chefs keen to help
0:02:17 > 0:02:20'than hospitals willing to let them in,
0:02:20 > 0:02:23'but I got some of them working in hospitals in their area,
0:02:23 > 0:02:28'leaving me more time to get to grips with the issues in Birmingham,
0:02:28 > 0:02:31'which today I'm tackling head-on.'
0:02:33 > 0:02:37Today's going to be a big day. It's 10 to 7 and for the first time,
0:02:37 > 0:02:40this kitchen will be run how I want it.
0:02:41 > 0:02:44- Which should be fun. - 'It's 7 o'clock.'
0:02:44 > 0:02:46Tired. Rushing to get here.
0:02:46 > 0:02:49Don't want to be cleaning pots and pans.
0:02:49 > 0:02:52Nervous today. Really nervous today.
0:02:52 > 0:02:55What I am expecting really from the brigade
0:02:55 > 0:02:59is confidence, it's timing and, above all else,
0:02:59 > 0:03:01thinking about what they're doing.
0:03:01 > 0:03:05I'm not worried. I look forward to the challenge.
0:03:05 > 0:03:08'Today I'm going to be running this kitchen
0:03:08 > 0:03:11'very differently from the way that they're used to.'
0:03:11 > 0:03:15- Morning.- Morning.- Morning. - We're all here?- Yeah.
0:03:15 > 0:03:18What are you standing away from me for?
0:03:18 > 0:03:21Right, this is what I'd like you to do. Stuff for the morning.
0:03:21 > 0:03:26- I need to know what everybody's doing.- I'm on prep today.
0:03:26 > 0:03:27In the other room?
0:03:27 > 0:03:30- - I'm in here.- In here? - - In here.
0:03:30 > 0:03:32We're doing steak and mushroom pie.
0:03:32 > 0:03:37The pastry, we made yesterday. And dessert. That was a Bakewell tart?
0:03:37 > 0:03:40- Yeah. - Bring it over here. All of it.
0:03:44 > 0:03:47Have we got more of these tins?
0:03:47 > 0:03:50- Tracey might know.- They're normally up there or in the cupboard.
0:03:50 > 0:03:54He's going to throw them in the bin.
0:03:56 > 0:04:00- When was this taken out of the freezer?- Yesterday.- Yesterday.
0:04:00 > 0:04:05'I hate waste and they've already got a big problem with it here,
0:04:05 > 0:04:08'but those Bakewell tarts have been sitting in a hot kitchen
0:04:08 > 0:04:10'since yesterday morning.
0:04:10 > 0:04:12'They're not suitable to be served.'
0:04:12 > 0:04:14Now the pressure's really on.
0:04:14 > 0:04:17You've got no dessert for lunch.
0:04:17 > 0:04:22- I'm here to help. - I'm going to be busy.- You are now.
0:04:22 > 0:04:26Don't forget also, which is not on here, you've got a soup to make.
0:04:26 > 0:04:31- Happy?- Yeah.- Great stuff. Off you go. Let's go for it.
0:04:31 > 0:04:33Get me some more tins, please.
0:04:34 > 0:04:38He's just thrown our dessert in the bin
0:04:38 > 0:04:43that we need for today, but it was left out all night, so...
0:04:43 > 0:04:46They should have been in the fridge.
0:04:46 > 0:04:48We've got to make them all again,
0:04:48 > 0:04:52as well as all the food and the soup of the day.
0:04:52 > 0:04:56So we're going to be very busy now. Very busy.
0:04:56 > 0:05:00'There are two reasons why I'm running the kitchen today.
0:05:00 > 0:05:03'I want them to work more efficiently,
0:05:03 > 0:05:07'but I also want to give Head Chef Tracey a needed confidence boost
0:05:07 > 0:05:11'and inspiration on how to manage the kitchen differently.'
0:05:11 > 0:05:16The basis of being a Head Chef is to lead from the front.
0:05:16 > 0:05:19- Mm-hm.- All right? So I'm sending you
0:05:19 > 0:05:23to Birmingham's Michelin-starred restaurant, Glynn Purnell's.
0:05:23 > 0:05:27- Wow.- Glynn's a great friend of mine. I want you to listen and learn.
0:05:27 > 0:05:31- See how he takes control over it. Ask questions.- I will.
0:05:31 > 0:05:34He'll put you through the paces, but you'll love it.
0:05:34 > 0:05:36- Thank you.- Enjoy it.
0:05:36 > 0:05:38'I hope Tracey grabs this opportunity
0:05:38 > 0:05:42'and uses it as a chance to run the kitchen more efficiently.
0:05:42 > 0:05:46'One of the biggest issues she and her team face every morning
0:05:46 > 0:05:49'is that the wards haven't been calling down
0:05:49 > 0:05:52'with the number of patients that need feeding.
0:05:52 > 0:05:56'It's a main reason why 40% of the food made here is left uneaten.
0:05:56 > 0:05:59'On my last visit, I had to get tough and ask Emma,
0:05:59 > 0:06:02'the Head of Facilities, to tell the ward staff
0:06:02 > 0:06:06'how important it was for them to phone those numbers down by 8am.'
0:06:06 > 0:06:10I need somebody like yourself to speak to them and say,
0:06:10 > 0:06:14"From now on, if we haven't got the order from the ward at 8 o'clock,
0:06:14 > 0:06:16"nobody gets nothing."
0:06:16 > 0:06:18They get nothing.
0:06:18 > 0:06:22'I think at last, the message may be getting through.'
0:06:22 > 0:06:24Cool. Cheers.
0:06:26 > 0:06:30That's interesting. It took eight weeks to get this implemented.
0:06:30 > 0:06:34I've threatened that if I don't get the numbers by eight,
0:06:34 > 0:06:37nobody gets anything. And at 7.15,
0:06:37 > 0:06:41we've now got the first ward that's phoned up.
0:06:41 > 0:06:43Funny, that, isn't it?
0:06:43 > 0:06:47'We're off to a good start. Let's hope the rest call down, too.'
0:06:47 > 0:06:51We've just had Ward One phone up. Quarter past seven.
0:06:51 > 0:06:55- I take it that's not the norm? - I'm not saying anything!
0:06:56 > 0:07:01'Today is all about cooking the dishes in the right order
0:07:01 > 0:07:02'at the right time
0:07:02 > 0:07:06'so the food served to the patients and staff is of a higher quality.
0:07:06 > 0:07:10'I'm not using any different recipes or ingredients.
0:07:10 > 0:07:12'It's all about running the kitchen better
0:07:12 > 0:07:16'and part of that is weighing everything.'
0:07:16 > 0:07:19Do you feel happier doing this?
0:07:19 > 0:07:24- Yeah, it gives you a bit more of a buzz.- Good, it should be.
0:07:24 > 0:07:27Put the pressure on you doing the dessert as well, but...
0:07:27 > 0:07:29We all like a bit of pressure.
0:07:29 > 0:07:34- Have you got the rest all measured out?- Yeah.- Good.
0:07:34 > 0:07:37'Now all I need is for the rest of the wards to call down
0:07:37 > 0:07:39'and tell me how many patients we have.
0:07:39 > 0:07:44'It's already 8.30, so the team need to start cooking the dishes now
0:07:44 > 0:07:47'if the patients are to get lunch.'
0:07:47 > 0:07:50- What ward?- As soon as it comes to the boil, six minutes.
0:07:50 > 0:07:52And then off.
0:07:52 > 0:07:58- How many wards have called up? - Two, I think.- Two?- Yeah.
0:07:58 > 0:08:01Four more wards not even phoned up?
0:08:02 > 0:08:06They're going to go hungry, then, aren't they?
0:08:06 > 0:08:10This has been the annoying thing about this project.
0:08:10 > 0:08:13I really feel that food is a medicine.
0:08:13 > 0:08:16People should look forward to great food,
0:08:16 > 0:08:20but you've got to help each other. If they want nice food on,
0:08:20 > 0:08:23give me the amount of people I've got to cook for.
0:08:23 > 0:08:25It's not rocket science.
0:08:25 > 0:08:28We're about to cook £300-worth of beef
0:08:28 > 0:08:31and I don't really want to waste it.
0:08:31 > 0:08:34OK, bye. Ward 12, they've got 14
0:08:34 > 0:08:38and possibly another three coming in.
0:08:38 > 0:08:42'I've no choice but to start cooking the beef for the steak pie
0:08:42 > 0:08:44'or we'll be well behind schedule,
0:08:44 > 0:08:48'but I'm worried we're still going to see a lot of waste coming back -
0:08:48 > 0:08:50'exactly what I wanted to avoid.
0:08:50 > 0:08:53'Waste isn't just a problem here.
0:08:53 > 0:08:56'A staggering 9 million hospital meals across the UK
0:08:56 > 0:09:01'are returned to the kitchens untouched every year.' Morning.
0:09:01 > 0:09:03Morning. How many have phoned?
0:09:04 > 0:09:08- Er, Vicky? Who have we got to come?- Two.
0:09:08 > 0:09:12- And HDU.- OK. I'm going to go for a wander.
0:09:12 > 0:09:15I'll leave that with you.
0:09:15 > 0:09:19- Thank you.- Explain to them why they'll all be having sandwiches.
0:09:19 > 0:09:22- No, they'll be eating.- They won't.
0:09:22 > 0:09:25- They will, please.- They won't. - I'll sort it.
0:09:26 > 0:09:28'I'm not trying to be unreasonable,
0:09:28 > 0:09:31'but I need everyone to start working together
0:09:31 > 0:09:33'to turn this around.'
0:09:33 > 0:09:37Incredibly sleepless night worrying that my patients wouldn't get fed
0:09:37 > 0:09:41because we're so reliant on the wards ringing in,
0:09:41 > 0:09:44but it's also getting the balance right.
0:09:44 > 0:09:48The wards have to ring in so catering know what they're doing.
0:09:48 > 0:09:52We haven't had a call in the kitchens about the numbers.
0:09:52 > 0:09:57But I've got to feed the patients, so that's my priority.
0:09:57 > 0:10:00OK, no worries. He's about to cook £300-worth of beef
0:10:00 > 0:10:03and then he's threatened sandwiches.
0:10:04 > 0:10:09'And, funnily enough, down in the kitchen the phone starts ringing,
0:10:09 > 0:10:10'but only just in time.
0:10:10 > 0:10:12'We're really up against it.'
0:10:12 > 0:10:15If you can finish off those other jobs,
0:10:15 > 0:10:18make sure the food's ready today. I don't want to be late.
0:10:18 > 0:10:24This is my first day in charge. I do not want to be late. 10 to 12.
0:10:24 > 0:10:27'It soon became clear when I arrived here
0:10:27 > 0:10:31'that trying to implement change would take up almost all of my time
0:10:31 > 0:10:34'and my ambition to roll out change
0:10:34 > 0:10:39'into other hospitals was unrealistic, at least on my own.
0:10:39 > 0:10:42'So I've recruited back-up from a band of top chefs,
0:10:42 > 0:10:45'each sent into one of four other hospitals
0:10:45 > 0:10:49'in Wales, Norfolk, Cornwall and London.
0:10:49 > 0:10:51'Each has its own particular issues
0:10:51 > 0:10:54'rather than needing improvements across the board,
0:10:54 > 0:10:59'but the areas they want help with are echoed across the country.
0:10:59 > 0:11:03'The first two chefs are the Tanner brothers, Chris and James,
0:11:03 > 0:11:05'at the Royal Cornwall Hospital.'
0:11:05 > 0:11:10We need to take what we've done with our business into this environment,
0:11:10 > 0:11:12which is completely unknown to us.
0:11:12 > 0:11:17If anything, we're going to learn from it and I'm all up for that.
0:11:17 > 0:11:21The most important thing is the quality of life for these patients.
0:11:21 > 0:11:22It might be a great standard
0:11:22 > 0:11:25and they might want to tweak it.
0:11:25 > 0:11:28Or it could be terrible. It's the unknown.
0:11:30 > 0:11:34So here we are at the Royal Cornwall Hospital. It's a massive place,
0:11:34 > 0:11:36lots going on, very, very busy.
0:11:36 > 0:11:39What are we going into?
0:11:39 > 0:11:43'Meeting the boys to explain the task ahead is Mike Pearson,
0:11:43 > 0:11:44'Head of Hotel Services.
0:11:44 > 0:11:47'There's one specific area he needs help with.'
0:11:47 > 0:11:51We'd like your help with something we're passionate about.
0:11:51 > 0:11:54It's looking after our stroke patients.
0:11:54 > 0:11:57If you're poorly in bed and you can't eat properly,
0:11:57 > 0:12:02you're not getting nutrients and you lose a lot of dignity
0:12:02 > 0:12:05because you tend to dribble or get it all over you.
0:12:05 > 0:12:09Part of the thing we want you to look at
0:12:09 > 0:12:11is the consistency of the food.
0:12:11 > 0:12:15'Every year an estimated 150,000 people suffer a stroke.
0:12:15 > 0:12:21'Creating dishes that are suitable during their recovery is complex,
0:12:21 > 0:12:24'so the brothers need to understand the issues.
0:12:24 > 0:12:27'The hospital's speech and language therapist Carrie
0:12:27 > 0:12:30'and dietician Becky give them some advice.'
0:12:30 > 0:12:33We have a soft diet and a pureed diet,
0:12:33 > 0:12:38- but we want a fork-mashable one.- Sort of in-between.
0:12:38 > 0:12:41That would make a big difference to patient care.
0:12:41 > 0:12:44So foods that can hold their natural flavour
0:12:44 > 0:12:47- and are breakdownable.- Yeah.
0:12:47 > 0:12:49Can pass through a fork.
0:12:49 > 0:12:53- That is basically the bottom line. - Fork-friendly.- OK.
0:12:53 > 0:12:59Our patients are struggling to eat and they don't always manage to get
0:12:59 > 0:13:01an adequate amount of nutrition.
0:13:01 > 0:13:05They eat smaller amounts, so sometimes what we have to do
0:13:05 > 0:13:08is give them an energy-dense meal,
0:13:08 > 0:13:12but with a person who is acutely unwell, the most important thing is
0:13:12 > 0:13:16that they've got nutrition to give them strength.
0:13:16 > 0:13:18And the energy to aid them.
0:13:18 > 0:13:21'This is a huge test of the brothers' skills
0:13:21 > 0:13:25'as they've never worked with such specific criteria.
0:13:25 > 0:13:27'On the frontline is Ward Sister Kate,
0:13:27 > 0:13:31'who knows all too well the benefit of good food to recovery.'
0:13:31 > 0:13:33Any pointers you could give us?
0:13:33 > 0:13:36Yes. From a therapy point of view, if they're eating well,
0:13:36 > 0:13:42they've got more energy to partake in therapy. They get better quicker.
0:13:42 > 0:13:46- They don't have to spend so long in hospital.- Help the rehabilitation.
0:13:46 > 0:13:47It's a huge factor.
0:13:47 > 0:13:51A lot of patients may not be able to eat anything to begin with.
0:13:51 > 0:13:53As swallowing improves,
0:13:53 > 0:13:58what they can eat changes, but they have to start really slowly,
0:13:58 > 0:14:03- so it needs to be appetising for them.- And something familiar.- Yes.
0:14:03 > 0:14:06'If they crack this, there's huge potential
0:14:06 > 0:14:08'to make a real difference in their local area
0:14:08 > 0:14:13'because this kitchen unit supplies meals for stroke patients
0:14:13 > 0:14:15'throughout Devon and Cornwall.'
0:14:15 > 0:14:17I've got plastic containers.
0:14:17 > 0:14:21- I've got homework.- We didn't know what we were coming into.
0:14:21 > 0:14:25We do now! It's been a big eye-opener.
0:14:25 > 0:14:30I think the next stage is lots of homework and research.
0:14:30 > 0:14:33Test it, freeze them in these and then try to reheat them
0:14:33 > 0:14:37and see if they work. It might be great when you freeze it,
0:14:37 > 0:14:40but if it doesn't work when you reheat it,
0:14:40 > 0:14:43you've got to put it in the bin.
0:14:43 > 0:14:46'While the Tanner brothers go away to work on their recipes,
0:14:46 > 0:14:49I'm in Birmingham running the kitchen,
0:14:49 > 0:14:53'so I can show the team how to work more efficiently with better food.
0:14:53 > 0:14:57'The first setback this morning was throwing away the Bakewell tarts.
0:14:57 > 0:14:59'They'd been left out overnight
0:14:59 > 0:15:03'so they weren't fresh and I didn't want to serve them.
0:15:03 > 0:15:05'Vicky's in charge of making new ones.'
0:15:05 > 0:15:10I feel more proud of these ones compared to the other ones!
0:15:10 > 0:15:13They just look completely different
0:15:13 > 0:15:17and hopefully, they'll know that they're fresher.
0:15:17 > 0:15:21And it makes you feel better about what you're giving out.
0:15:21 > 0:15:25- You get 12 out of a tart. - We needed this push to change us.
0:15:25 > 0:15:27Definitely.
0:15:27 > 0:15:30We've just got to keep at it
0:15:30 > 0:15:34and just got to never ever go back to the old way.
0:15:34 > 0:15:37Never ever. I don't think any of us would, to be fair.
0:15:37 > 0:15:39We're all enjoying it a lot more.
0:15:39 > 0:15:45It's more satisfying. You do feel like more of a chef, definitely.
0:15:45 > 0:15:49'It's great to see the difference in morale in the kitchen,
0:15:49 > 0:15:50'but the stakes are high.
0:15:50 > 0:15:53'If the food doesn't improve,
0:15:53 > 0:15:57'the catering could be outsourced, putting them all out of work.'
0:15:57 > 0:16:02OK, guys, we've got... just under an hour.
0:16:02 > 0:16:05So potatoes in, steaming. Rice is on.
0:16:05 > 0:16:10Gravy's happening. Custard made? Rice pudding on?
0:16:10 > 0:16:11Lovely.
0:16:11 > 0:16:13'As time draws closer,
0:16:13 > 0:16:17'this is the moment when the team needs to pull together the most.
0:16:17 > 0:16:20'All the food has to be served at the same time
0:16:20 > 0:16:23'to keep it as fresh as possible.
0:16:23 > 0:16:25'Working as a team is crucial.'
0:16:25 > 0:16:30Gaz, do the boiled potatoes for the trolleys, please.
0:16:30 > 0:16:36- Vicky?- Yeah?- At 10 to 12, put the peas in, please.
0:16:36 > 0:16:39- Yep.- Four minutes.- OK.
0:16:39 > 0:16:41Thank you.
0:16:41 > 0:16:44You haven't missed some, have you?
0:16:50 > 0:16:54This is... This is the busy bit now, mate.
0:16:54 > 0:16:56It's all happening now.
0:16:56 > 0:16:59The last five minutes is the busiest time.
0:16:59 > 0:17:02How many is a kid's one?
0:17:02 > 0:17:06Kids, kids, kids, kids. Where's the kids' numbers?
0:17:06 > 0:17:09- One minute!- 30 seconds on the fish!
0:17:09 > 0:17:12Gaz, you've got to dish up the mash for the ki...
0:17:12 > 0:17:1730 seconds, please! 30 seconds! Come on, come on, come on.
0:17:19 > 0:17:24They're ready 15 seconds early. Brilliant. Just brilliant.
0:17:24 > 0:17:28Go to the restaurant. Tell them how you want the food laid out.
0:17:28 > 0:17:30You've got the boards.
0:17:30 > 0:17:34Make sure they have the correct labelled descriptions.
0:17:34 > 0:17:36They ain't going to listen to us.
0:17:36 > 0:17:39It's your food. Off you go. Enjoy it.
0:17:40 > 0:17:44Does it say home-made soup? No. They was asked.
0:17:44 > 0:17:48'If the staff and patients aren't happy with the food,
0:17:48 > 0:17:50'we're back to square one.
0:17:50 > 0:17:53'But I'm not the only one feeling under pressure.
0:17:53 > 0:17:56'In Wales, another chef I've deployed
0:17:56 > 0:17:58'is Stephen Terry.
0:17:58 > 0:18:02'We've been asked to come up with dishes to go onto a new menu
0:18:02 > 0:18:07'that's rolled out across all 115 NHS hospitals in Wales.
0:18:07 > 0:18:09'It's a fantastic idea
0:18:09 > 0:18:13'and a great way to effect change on a big scale,
0:18:13 > 0:18:15'not one hospital at a time.'
0:18:15 > 0:18:20It's massive. They feed thousands. It's a very responsible position.
0:18:20 > 0:18:23Food is my life. This is what I do.
0:18:23 > 0:18:28To be part of something that will change things for the better...
0:18:28 > 0:18:31We can change the way food is produced and delivered
0:18:31 > 0:18:33to patients in hospital in Wales.
0:18:33 > 0:18:36'Stephen's come up with some great lamb dishes
0:18:36 > 0:18:39'which he hopes will be approved for the new menu.
0:18:39 > 0:18:43'The team with the power to decide if that happens
0:18:43 > 0:18:46'are on their way to taste them.'
0:18:46 > 0:18:50A prime objective today is to get my lamb dish on the all-Wales menu,
0:18:50 > 0:18:54so I've brought two prototypes. I've never made like this before.
0:18:54 > 0:18:58- This one can go in in the tinfoil. - What temperature do you want?
0:18:58 > 0:19:00I've done two styles of it -
0:19:00 > 0:19:03one with braised lamb, one with diced lamb, both the shoulder.
0:19:03 > 0:19:05150.
0:19:05 > 0:19:08So I want to present those dishes to the guys today.
0:19:08 > 0:19:11They can give me some feedback,
0:19:11 > 0:19:15get the nutritionists involved, but I think we're on to a winner.
0:19:15 > 0:19:17'But we've been shocked to discover
0:19:17 > 0:19:20'that Welsh lamb is unlikely to be on the menu
0:19:20 > 0:19:21'in Welsh hospitals,
0:19:21 > 0:19:25'as they can't afford the price from their suppliers.
0:19:25 > 0:19:30'Instead, the option is to buy lamb from New Zealand or Australia,
0:19:30 > 0:19:33'which, at the moment, is supplied more cheaply.
0:19:33 > 0:19:37'We're determined to show them that their suppliers
0:19:37 > 0:19:41'could source Welsh lamb at a lower price than they currently pay.
0:19:41 > 0:19:44'That would make a real difference to the menu
0:19:44 > 0:19:46'and be a lifeline to struggling local farmers.'
0:19:46 > 0:19:50So what I've got here is two examples.
0:19:50 > 0:19:53This is with the diced lamb and this is with the lamb
0:19:53 > 0:19:56that's been braised and layered between the potatoes.
0:19:56 > 0:20:00Any feedback is very valid and valuable for me.
0:20:00 > 0:20:05Just thinking how this would work on a larger scale, that dish,
0:20:05 > 0:20:08because we're catering in large volumes,
0:20:08 > 0:20:11then perhaps we'd have to look at
0:20:11 > 0:20:13maybe not using the bottom of the pie.
0:20:13 > 0:20:17Keep the ingredients loose, with a topping.
0:20:17 > 0:20:18It did cross my mind.
0:20:18 > 0:20:21First and foremost, I wanted this to be a taste test.
0:20:21 > 0:20:25We haven't got that many lamb dishes
0:20:25 > 0:20:29on the list of dishes that we want to produce.
0:20:29 > 0:20:32And I think all patients would find more lamb dishes
0:20:32 > 0:20:34more appealing on the menu.
0:20:34 > 0:20:37'It looks like this group of NHS professionals
0:20:37 > 0:20:40'is coming round to our way of thinking.'
0:20:40 > 0:20:44It smells lovely. He's sliced it, and then you scoop it up onto the plate.
0:20:44 > 0:20:47It's too impractical on the ward.
0:20:47 > 0:20:50This is with the lamb and the potato more layered.
0:20:50 > 0:20:52You'd serve a bit of gravy with this?
0:20:52 > 0:20:56Or put some gravy over the top. Exactly.
0:20:56 > 0:20:59The lamb is surprisingly moist.
0:20:59 > 0:21:02Anything you only eat with a fork or spoon is good.
0:21:02 > 0:21:07Whether it's hogget, mutton or lamb, Wales is synonymous with lamb.
0:21:07 > 0:21:11It's very important for me that we serve Welsh lamb.
0:21:11 > 0:21:16We shouldn't look at New Zealand because I know from my suppliers
0:21:16 > 0:21:20that I can come in right on budget from getting lamb locally.
0:21:20 > 0:21:24I want a Welsh lamb dish on the network.
0:21:24 > 0:21:29'Stephen and I are both optimistic we can cut through all the red tape,
0:21:29 > 0:21:31'so the procurement team can source local lamb
0:21:31 > 0:21:35'instead of having to get it from the other side of the world.
0:21:37 > 0:21:41'Meanwhile, across the UK in King's Lynn, Norfolk,
0:21:41 > 0:21:43'another one of my army of chefs,
0:21:43 > 0:21:46'Galton Blackiston, is determined to make a difference too.'
0:21:46 > 0:21:48The NHS do a fantastic job.
0:21:48 > 0:21:52The budget for people on a daily basis is very, very small.
0:21:52 > 0:21:56That doesn't mean you can't still put really tasty food on a menu.
0:21:56 > 0:22:00The idea of not being able to do it would be horrific.
0:22:00 > 0:22:05I can't wait, on the one hand, to get in there, but on the other hand,
0:22:05 > 0:22:07I don't know what I'm going to see,
0:22:07 > 0:22:10so yeah, reality is massively sinking in.
0:22:10 > 0:22:13This is taking me out of my comfort zone.
0:22:14 > 0:22:16There are two key things
0:22:16 > 0:22:19the hospital I've sent Galton to want him to look at.
0:22:19 > 0:22:24First, they want help improving vegetarian dishes they offer,
0:22:24 > 0:22:25so to kick things off,
0:22:25 > 0:22:29Galton tries what's currently on the menu with head chef Stuart.
0:22:29 > 0:22:32So these are your vegetarian options at present.
0:22:32 > 0:22:34Yeah, I cooked these earlier on.
0:22:34 > 0:22:38- So the vegetable chilli there... - That's got a bit of spice to it.
0:22:38 > 0:22:41There's a rule with vegetarian cooking
0:22:41 > 0:22:45that you have to pack in flavour, and that's got flavour!
0:22:45 > 0:22:49- If you want to come through this way, the dining room's through here.- OK.
0:22:49 > 0:22:52The other thing the hospital wants Galton to tackle
0:22:52 > 0:22:55is boosting the profits in the hospital dining room.
0:22:55 > 0:22:59With NHS budgets under strain, this is an increasingly important way
0:22:59 > 0:23:02for hospitals to generate money to benefit the patients.
0:23:02 > 0:23:05The more money made in the restaurant
0:23:05 > 0:23:07means the more money that is spent on patient food.
0:23:07 > 0:23:09So, on a daily basis,
0:23:09 > 0:23:14how many people would you think that you'd serve lunch to out there?
0:23:14 > 0:23:16At lunchtime, about 150.
0:23:16 > 0:23:19Tell me, how many people work within King's Lynn Hospital?
0:23:19 > 0:23:22There's about 3,000 staff working around...
0:23:22 > 0:23:25- 3,000, did you say?- 3,000 staff working around the hospital.
0:23:25 > 0:23:26For some reason,
0:23:26 > 0:23:31the dining room just isn't enticing many staff to come and eat.
0:23:31 > 0:23:33Would you think the decor needs changing here?
0:23:33 > 0:23:36It's a bit depressing when you look at the ceiling.
0:23:36 > 0:23:40Is it a matter that the people are working that hard,
0:23:40 > 0:23:44they don't leave where they're working to come through here?
0:23:44 > 0:23:48A lot of the clinical staff just grab a sandwich on the hop.
0:23:48 > 0:23:52Yeah, just coming out into the service area,
0:23:52 > 0:23:56you can just see all this is very, very old.
0:23:59 > 0:24:01Oh!
0:24:01 > 0:24:03People work long hours here.
0:24:03 > 0:24:07They tend to probably work through their breaks, at their desk,
0:24:07 > 0:24:10or, I don't know, in surgery, wherever.
0:24:10 > 0:24:14Maybe something could be taken to them. We've got our work cut out.
0:24:14 > 0:24:16There's no doubt about it.
0:24:19 > 0:24:23Galton has plenty of ideas to improve the dining room,
0:24:23 > 0:24:26so all he needs to do is convince the Trust boss,
0:24:26 > 0:24:28Patricia Wright, to fund them.
0:24:28 > 0:24:30Luckily for him, she's up for a change,
0:24:30 > 0:24:33so he gets straight to the main question - money.
0:24:33 > 0:24:38What sort of budget could we realistically look to work with?
0:24:38 > 0:24:39This is a great opportunity.
0:24:39 > 0:24:42We accept that we can't continue to let it be tired and drab.
0:24:42 > 0:24:45I agree with you that more people would use it
0:24:45 > 0:24:48if it was a more welcoming environment.
0:24:48 > 0:24:51Actually, we don't have many places in the hospital
0:24:51 > 0:24:53for staff to have some downtime.
0:24:53 > 0:24:56- I've got a figure of somewhere around 10,000.- Right.
0:24:56 > 0:24:59That does not mean that if you came up with something
0:24:59 > 0:25:03that was more that would give us a positive benefit
0:25:03 > 0:25:07that we wouldn't consider more, so it depends about what your ideas are.
0:25:07 > 0:25:10I think... Yeah, I'm quite excited about this.
0:25:10 > 0:25:15- We just need a green light to say, "Go...go for it."- Go!
0:25:18 > 0:25:21'Back in Birmingham at the Royal Orthopaedic,
0:25:21 > 0:25:24'my day as head chef is nearly over.'
0:25:24 > 0:25:26Unbelievable.
0:25:26 > 0:25:29It's one o'clock and we've sold out for lunch, even in the restaurant.
0:25:29 > 0:25:31- You thought it went fantastic.- Yeah.
0:25:31 > 0:25:36- Good compliments?- Yeah.- To push those compliments even further,
0:25:36 > 0:25:40the most important people in this hospital are the patients.
0:25:40 > 0:25:43Now, probably for the first time for many of you,
0:25:43 > 0:25:46I'm going to send you upstairs to the ward.
0:25:46 > 0:25:49'It's fantastic that all the food has sold out.
0:25:49 > 0:25:51That's the way it should be.
0:25:51 > 0:25:55'But I'm hoping the patients will have seen a real difference
0:25:55 > 0:25:57'in the meals they were served today.'
0:25:57 > 0:26:02- Hello.- Hello.- Are you all right? - Yes, thank you.- What did you have?
0:26:02 > 0:26:04- The Indian meal.- Yeah, saag aloo.
0:26:04 > 0:26:07I felt not up to eating until today,
0:26:07 > 0:26:10so it was a good day to be feeling better.
0:26:10 > 0:26:14- Did you try the home-made soup? - Yes, that was beautiful.
0:26:14 > 0:26:18I'm vegetarian, so it's nice when you get something special
0:26:18 > 0:26:19on the veggie menu.
0:26:19 > 0:26:23- Thank you.- Thank you very much. Bye-bye.- Bye.
0:26:23 > 0:26:25- Hiya.- Hello.- All right?
0:26:25 > 0:26:27It was beautiful, really nice.
0:26:27 > 0:26:30- What did you have? - I had the steak and mushroom pie.
0:26:30 > 0:26:34Definitely better than the hospital where I work.
0:26:34 > 0:26:35Oh!
0:26:35 > 0:26:38It's nice to hear the good comments, so...
0:26:38 > 0:26:42- And when you put the food out and it looks nice...- It looks nice.
0:26:42 > 0:26:44The Bakewell tarts were lovely!
0:26:44 > 0:26:47I feel like I've earned my money today and yesterday.
0:26:47 > 0:26:50It's all just falling into place.
0:26:50 > 0:26:52It was just like a jigsaw today.
0:26:52 > 0:26:56We're all really working well together as well.
0:26:56 > 0:26:59- How was that upstairs? - They really liked it.
0:26:59 > 0:27:04- Any negatives from today? - No, no. Not with me anyway.
0:27:04 > 0:27:07What about the people that didn't get fed in the restaurant?
0:27:07 > 0:27:09Yeah, well, OK.
0:27:09 > 0:27:13Well, we sold out a lot earlier than we expected,
0:27:13 > 0:27:16so we're going to have to probably do more.
0:27:16 > 0:27:19Yeah, so have a think about that.
0:27:19 > 0:27:21On the whole, I'm chuffed to bits with today.
0:27:21 > 0:27:26I thought you did amazingly well. Don't let this slip.
0:27:26 > 0:27:28Don't become too confident.
0:27:28 > 0:27:32- Gaz...?- And don't become too complacent.
0:27:32 > 0:27:36For the first time ever, I've seen you work as a team. Well done.
0:27:36 > 0:27:38- Brilliant job.- Cheers, James.
0:27:38 > 0:27:43'Today's results have proved to me that change here is achievable,
0:27:43 > 0:27:46'but I'll be handing the reins back to head chef Tracey,
0:27:46 > 0:27:49'who will need to keep herself and her team motivated,
0:27:49 > 0:27:51'so to give Tracey a boost,
0:27:51 > 0:27:55'I've sent her to a restaurant of a friend of mine, Glynn Purnell.
0:27:55 > 0:27:58'I'm convinced it will give her the confidence
0:27:58 > 0:28:01'to come back into her kitchen a stronger leader.'
0:28:01 > 0:28:05- I want you to come into my kitchen. We're going to shout at them.- OK.
0:28:05 > 0:28:08'So Tracey can see how Glynn's kitchen operates,
0:28:08 > 0:28:12'he starts her with the basics and gets her prepping desserts.'
0:28:14 > 0:28:16- OK?- OK.
0:28:16 > 0:28:18Spray away. Same level.
0:28:18 > 0:28:21Oh! Don't film that!
0:28:23 > 0:28:25Are those chocolates ready yet, Tracey?
0:28:25 > 0:28:28- No, chef.- How long?- 30 seconds.
0:28:28 > 0:28:30- 30 seconds, chef.- 30 seconds.
0:28:34 > 0:28:36Just scoop the mango on there.
0:28:36 > 0:28:40- Come on, chocolate away! Tracey... - Yes, chef.- Come on.
0:28:40 > 0:28:44'Not a strong start, but tonight is about learning to exert authority
0:28:44 > 0:28:49'and how take the lead in the kitchen.'
0:28:49 > 0:28:50- Right, OK, Tracey...- Yeah.
0:28:50 > 0:28:54- So now we've called the first cheque on...- Mm-hm.
0:28:54 > 0:28:57It's not about shouting and being aggressive.
0:28:57 > 0:29:01Call it out, project your voice, so everyone on the team understands.
0:29:01 > 0:29:04- OK, Tracey, so...- Yeah.
0:29:04 > 0:29:07- There you go.- OK. - You've got to call it out.
0:29:07 > 0:29:10Oh, sorry. I can't read it.
0:29:10 > 0:29:12- Two eight-course.- Two A-course?
0:29:12 > 0:29:15- Two eight-courses. - Two eight-courses.
0:29:15 > 0:29:19- Oui.- Try again, a little bit louder.
0:29:19 > 0:29:21- Two eight-course!- Oui!
0:29:21 > 0:29:24There you go. They're listening now, you see?
0:29:24 > 0:29:26Two royal away.
0:29:26 > 0:29:28- Two royal away.- Oui!
0:29:28 > 0:29:32Richard, are the gougeres ready? Haddock, please, chef.
0:29:32 > 0:29:34- How did that feel?- All right.
0:29:34 > 0:29:37- Do you feel big?- Yeah.
0:29:37 > 0:29:41'It's great to see Tracey really embracing her new role.
0:29:41 > 0:29:43'Let's hope it's the shape of things to come.'
0:29:43 > 0:29:47- You do one, I'll do the other. - It's all about the pressure.
0:29:49 > 0:29:53- That's enough. - I don't know my own strength!
0:29:53 > 0:29:56It's really motivated me being here tonight.
0:29:56 > 0:29:59I can't wait to get in the kitchen tomorrow.
0:30:02 > 0:30:04'So now I have all the team fired up
0:30:04 > 0:30:08'and showing a new-found passion for the food they're cooking.
0:30:08 > 0:30:11'I want to introduce them to local producers
0:30:11 > 0:30:14'and the food that's available right on their doorstep.
0:30:14 > 0:30:18'Tracey's budget for food at the hospital is £250,000,
0:30:18 > 0:30:20'so there's a massive opportunity
0:30:20 > 0:30:23'to inject some much needed cash into the local economy.'
0:30:23 > 0:30:25We want to know where we're going.
0:30:25 > 0:30:29- It's outdoors, so it's got to be a farm.- Fish market.
0:30:29 > 0:30:32- It's got to be Birmingham, hasn't it?- Yeah.
0:30:32 > 0:30:34It's got to be Birmingham.
0:30:37 > 0:30:41'Not a farm, but a local market not far away in Lichfield.
0:30:41 > 0:30:44'It's only a 30-mile drive from the hospital,
0:30:44 > 0:30:46'but it feels like a world away.
0:30:46 > 0:30:50'This is a brilliant opportunity to see what great, fresh produce
0:30:50 > 0:30:52'they can easily get their hands on.'
0:30:52 > 0:30:56I'd love it if it was Jay Kay's house, out of Jamiroquai.
0:30:56 > 0:30:58He grows all his own stuff.
0:30:58 > 0:31:03'I'm afraid not, Vicky, but hopefully, it will be as memorable.'
0:31:03 > 0:31:05It's twofold, bringing them here.
0:31:05 > 0:31:09I want them to meet the farmers to understand about the local produce,
0:31:09 > 0:31:13but also to understand how hard it is to produce that produce.
0:31:13 > 0:31:17I was a farmer's kid for 20 years of my life before I became a chef,
0:31:17 > 0:31:19so I understand how difficult it is
0:31:19 > 0:31:22to produce the food that's available on your plate
0:31:22 > 0:31:26and I think that will make them think when it comes to wastage
0:31:26 > 0:31:28and weighing everything out
0:31:28 > 0:31:32and it's the essence of what I've been talking about for two months.
0:31:32 > 0:31:37I don't know if many of you have been out to food markets recently,
0:31:37 > 0:31:39but here it's where you'll get the essence
0:31:39 > 0:31:42of what's around your area in particular,
0:31:42 > 0:31:44so have a wander round the market,
0:31:44 > 0:31:49taste stuff, enjoy it, ask questions and have fun, basically.
0:31:49 > 0:31:53- I just want to eat it. - Has it given you ideas?- Yeah.
0:31:53 > 0:31:55I've had crocodile, I've had zebra.
0:31:55 > 0:31:57- Zebra?- Yeah.
0:31:57 > 0:32:00The worst thing I've ever eaten was camel.
0:32:00 > 0:32:04- Oh, you've got camel!- Yeah. - Oh, come on!
0:32:04 > 0:32:07This is what I wanted to show you - these ones.
0:32:07 > 0:32:11Manor Farm, which is pretty local to you, all right?
0:32:11 > 0:32:15You think of soft fruit, you think of expensive, all right?
0:32:15 > 0:32:18And also, you think of seasonal.
0:32:18 > 0:32:22The strawberries are wonderful, but look at the price of these.
0:32:22 > 0:32:25Three for a fiver. There's nothing wrong with those?
0:32:25 > 0:32:27There's nothing wrong with them.
0:32:27 > 0:32:31When we're packing for supermarkets or local customers,
0:32:31 > 0:32:35the fruit that is just slightly overripe, we have to take out
0:32:35 > 0:32:38and we sell it as a jamming quality,
0:32:38 > 0:32:41but for any kind of sweets, jams, preserves, freezing,
0:32:41 > 0:32:43there's nothing wrong with them at all.
0:32:43 > 0:32:46So if you supply it to the supermarkets,
0:32:46 > 0:32:49- a local NHS hospital is easy?- Easy, yeah.
0:32:49 > 0:32:52We'd be delighted to get involved with that
0:32:52 > 0:32:55and you can't beat getting local produce on the menu.
0:32:55 > 0:33:00'I have to agree, and what a great way to support local businesses
0:33:00 > 0:33:04'whilst giving the patients delicious and healthy meals!'
0:33:04 > 0:33:06Now, I wanted to bring you here,
0:33:06 > 0:33:09purely the fact that to understand about food,
0:33:09 > 0:33:12you've got to understand about the basics of food.
0:33:12 > 0:33:14Animals need feed.
0:33:14 > 0:33:18Feed has almost doubled in price over the last few years.
0:33:18 > 0:33:21The menus that you write four years ago,
0:33:21 > 0:33:23the prices that you're costing it at
0:33:23 > 0:33:25are totally different to what they are now.
0:33:25 > 0:33:29Here's a pork producer. A local chicken producer as well?
0:33:29 > 0:33:31Yeah, a free-range chicken producer not far away,
0:33:31 > 0:33:34- about half an hour from here.- Half an hour from here.
0:33:34 > 0:33:38We're just a small, local, family business, really.
0:33:38 > 0:33:41We talked about the feed prices. It's rocketed for you.
0:33:41 > 0:33:44It's the worst thing for us. It just cripples us.
0:33:44 > 0:33:47If a Birmingham hospital decided to buy produce from you,
0:33:47 > 0:33:49it would be a life-saver for you?
0:33:49 > 0:33:54It would be. Everything helps to keep businesses like ours afloat, really.
0:33:54 > 0:33:58This is really working more than I anticipated.
0:33:58 > 0:34:01And they've really got what it's all about.
0:34:01 > 0:34:03It's been really, really good,
0:34:03 > 0:34:06learning about where the stuff comes from
0:34:06 > 0:34:11and about how it affects other people with their businesses
0:34:11 > 0:34:14and I've really liked it.
0:34:14 > 0:34:16Great pumpkins as well, look.
0:34:16 > 0:34:17When you look at prices,
0:34:17 > 0:34:21cos that's one of my biggest areas that I've got to look at,
0:34:21 > 0:34:22there are opportunities
0:34:22 > 0:34:26and we need to look at those opportunities a little bit more.
0:34:26 > 0:34:28No, it'll be really, really good.
0:34:28 > 0:34:32- He hasn't worked in a restaurant since...- Make some connections.
0:34:32 > 0:34:36It was twofold today - get them here to inspire them about food,
0:34:36 > 0:34:38but get them to understand...
0:34:38 > 0:34:40Food isn't just available.
0:34:40 > 0:34:43It doesn't suddenly just appear from anywhere.
0:34:43 > 0:34:44It requires a lot of work
0:34:44 > 0:34:48and they've got to learn to respect it a little bit more.
0:34:48 > 0:34:53- Just delicious.- It's winking at me. - It's winking at you, yeah.
0:34:53 > 0:34:55It's good. Today's a good day.
0:34:55 > 0:34:59We don't need wine. We don't need wine, no.
0:35:00 > 0:35:03As good as it is... Come on.
0:35:04 > 0:35:07'Bringing the team to the farmers' market
0:35:07 > 0:35:10'has really fired up their enthusiasm for food,
0:35:10 > 0:35:12'but more importantly, got them to think
0:35:12 > 0:35:16'about the impact they could have on their local economy.
0:35:16 > 0:35:18'This trip has lifted their spirits,
0:35:18 > 0:35:22'but one fear that's never far from their minds is losing their jobs,
0:35:22 > 0:35:23'which is on the cards
0:35:23 > 0:35:27'if the catering department turns into "cook-chill",
0:35:27 > 0:35:31'bought-in meals made off-site, then reheated on the premises.
0:35:31 > 0:35:34'Once a hospital has decided to rely on this method,
0:35:34 > 0:35:36'there is usually no turning back
0:35:36 > 0:35:38'as the kitchens are made redundant.
0:35:38 > 0:35:42'I believe there is a way to improve cook-chill meals
0:35:42 > 0:35:45'by supplementing them with fresh dishes.
0:35:45 > 0:35:47'And taking on this particular challenge
0:35:47 > 0:35:51'at the Royal Free Hospital in London are two of my cheffy mates
0:35:51 > 0:35:54'who have agreed to help with my plans -
0:35:54 > 0:35:57'Lawrence Keogh and Paul Merrett.'
0:35:57 > 0:35:59I think it's going to be a logistic shocker.
0:35:59 > 0:36:02I think it'll be a bit of a rude awakening.
0:36:02 > 0:36:04I think I'll have to dig deep at times.
0:36:04 > 0:36:08It needs sorting out. They are throwing money down the drain.
0:36:08 > 0:36:11They need that support from all of us. It'll be tough,
0:36:11 > 0:36:13but I'm looking forward to it.
0:36:13 > 0:36:16Right, we're at the Royal Free in Hampstead,
0:36:16 > 0:36:19a whopper of a hospital, a very, very big one.
0:36:19 > 0:36:23I think, personally, when we were all stood in James's kitchen,
0:36:23 > 0:36:25there was a little bit of bravado.
0:36:25 > 0:36:27"I'll do that, I'll do that!"
0:36:27 > 0:36:31But now we're here, it's huge. There's a real challenge ahead.
0:36:31 > 0:36:34Today is not all about an investigation.
0:36:34 > 0:36:36We're not coming in like the culinary police.
0:36:36 > 0:36:40I don't want to make any mistakes, I don't want to let James down.
0:36:40 > 0:36:44- I want to make sure we come out of here really positive.- Yeah.
0:36:44 > 0:36:48To find out about the hospital's catering systems,
0:36:48 > 0:36:49Lawrence and Paul meet up
0:36:49 > 0:36:53with two men with responsibility for the food at the Royal Free -
0:36:53 > 0:36:57Director of Facilities Jeremy and Patient Satisfaction Manager Colin.
0:36:57 > 0:37:00We work on a cook-chill programme.
0:37:00 > 0:37:04We have a central production unit that prepares all of the food,
0:37:04 > 0:37:08it comes in to us, it's picked and packed in trolleys,
0:37:08 > 0:37:12it goes up on to the wards, then it's reheated at ward level.
0:37:12 > 0:37:14Where do you think our energy could be used
0:37:14 > 0:37:17to its full advantage in this process?
0:37:17 > 0:37:19One thing we'd like to look at is vegetables
0:37:19 > 0:37:23and we'd also look at our fresh soup option as well.
0:37:23 > 0:37:25Is that vegetables to supplement a meal?
0:37:25 > 0:37:28Vegetables that go with the meal, yes.
0:37:28 > 0:37:30They've been overcooked and destroyed?
0:37:30 > 0:37:33When you see the regeneration process in the oven,
0:37:33 > 0:37:35everything goes in there together,
0:37:35 > 0:37:38your hot entree and vegetables and potatoes,
0:37:38 > 0:37:40and are reheated for the same length of time.
0:37:40 > 0:37:44One's going to cook quicker and it's different degrees.
0:37:44 > 0:37:47What's positive about the Royal Free
0:37:47 > 0:37:50is that even though they're buying in their patient meals,
0:37:50 > 0:37:54they're still looking at ways of improving the food
0:37:54 > 0:37:56with the resources available to them.
0:37:56 > 0:38:00What we'd like to do is look at integrating our main kitchen
0:38:00 > 0:38:03where everything is cooked conventionally daily
0:38:03 > 0:38:07and we'd like to integrate that with the services on to the ward,
0:38:07 > 0:38:11so the patient feels they are getting a very good, wholesome meal
0:38:11 > 0:38:12that is served fresh.
0:38:12 > 0:38:15Mince steak, creamed potatoes, cauliflower and gravy.
0:38:15 > 0:38:18- Come on, push on, Karen.- Oh!
0:38:18 > 0:38:21You wait till I have you making beds.
0:38:21 > 0:38:24After witnessing how the patient meals are prepared,
0:38:24 > 0:38:26the guys sit down to try some of the food
0:38:26 > 0:38:29and read some of the patient feedback forms,
0:38:29 > 0:38:31which reveal a recurring theme.
0:38:31 > 0:38:33Soup.
0:38:33 > 0:38:34Soup.
0:38:34 > 0:38:36Soup.
0:38:36 > 0:38:39There's quite a lot of soup coming up,
0:38:39 > 0:38:43as in either it wasn't there or it wasn't very good.
0:38:43 > 0:38:44"The soup is poor."
0:38:44 > 0:38:47"Was there anything that could be improved?" "Soup."
0:38:47 > 0:38:51"Was there anything that could be improved?" "Soup."
0:38:51 > 0:38:53Maybe that's an area we need to look at.
0:38:53 > 0:38:57At the moment, just explain, the soup is made...?
0:38:57 > 0:39:0060 miles away in the production kitchens.
0:39:00 > 0:39:02Wouldn't it be nice if every day,
0:39:02 > 0:39:06there was a fresh, fresh, fresh soup, maybe with some crusty bread?
0:39:06 > 0:39:10What I'm thinking is more fresh salads, crisp salads,
0:39:10 > 0:39:13like a rocket and tomato salad on the trolley.
0:39:13 > 0:39:17It's about doing something that makes it more appetising,
0:39:17 > 0:39:19whether that's with colour,
0:39:19 > 0:39:22whether that's embellishing it with a side salad,
0:39:22 > 0:39:24something very quick and easy to do,
0:39:24 > 0:39:28and we've got skilled personnel in the building. Our chefs can do that.
0:39:28 > 0:39:31It says here, "Anything that could be improved?" "More seasoning."
0:39:31 > 0:39:33I'll take that with a pinch of salt!
0:39:33 > 0:39:35ALL GROAN
0:39:35 > 0:39:38Words fail me, Lawrence, but back to the task at hand
0:39:38 > 0:39:42and next, the guys meet up with executive head chef Graham
0:39:42 > 0:39:45to see what facilities could be made available
0:39:45 > 0:39:47from the in-house restaurant kitchen.
0:39:47 > 0:39:50You're running the big restaurant out here.
0:39:50 > 0:39:54- You don't cook any food that goes up to the wards?- No. Not at all.
0:39:54 > 0:39:58- But you think the team could take on a little bit more?- Absolutely.
0:39:58 > 0:40:01What about, say, a coleslaw or a rocket salad
0:40:01 > 0:40:06or a little sort of tomatoey salsa to accompany something?
0:40:06 > 0:40:07No problem at all.
0:40:07 > 0:40:11We've got the capability and the equipment to do that.
0:40:11 > 0:40:16- It can be done fresh every day.- And soups, that doesn't frighten you?
0:40:16 > 0:40:19No, we've got the utensils and the capability.
0:40:19 > 0:40:21- You've got a stick blender and a boiler?- Yeah.
0:40:21 > 0:40:23Could we try and make one soup
0:40:23 > 0:40:27- for one ward for one lunchtime shift?- No problem.- Yeah.
0:40:27 > 0:40:30- Shake on that?- Yeah.- Right.
0:40:30 > 0:40:33'It's been a good start for Paul and Lawrence
0:40:33 > 0:40:36'and they're keen to fill me in.'
0:40:36 > 0:40:38We've just been to the Royal Free in Hampstead.
0:40:38 > 0:40:41Definitely a need for, I think, fresh produce.
0:40:41 > 0:40:44Definitely a need to see some of the quality
0:40:44 > 0:40:47of the downstairs public restaurant going up to the wards.
0:40:47 > 0:40:51So it certainly seems it would benefit...
0:40:51 > 0:40:54The bottom line, James, is that the core product,
0:40:54 > 0:40:58the core cook-chill product is perfectly reasonable,
0:40:58 > 0:41:02but what they need is to embellish the meal, just bring it to life.
0:41:02 > 0:41:06- Wicked! See you later, boys. - Thanks a lot.- See you later.
0:41:06 > 0:41:09- We need a beer. - Yeah, it's your round.
0:41:11 > 0:41:15'Lawrence and Paul have identified soup as a simple, nutritious way
0:41:15 > 0:41:19'of introducing fresh, healthy ingredients to patients,
0:41:19 > 0:41:21'exactly the same thing I discovered
0:41:21 > 0:41:24'when I began this project in Scarborough,
0:41:24 > 0:41:27'and it's equally true at the hospital in Birmingham.
0:41:27 > 0:41:31'Helping the team to improve the catering is more than a job for me.
0:41:31 > 0:41:36'I've become far more attached to them all than I thought I would.'
0:41:36 > 0:41:40That kitchen is full of characters. They've got their own personalities.
0:41:40 > 0:41:42They're now my friends.
0:41:42 > 0:41:45The thought of them all losing their jobs
0:41:45 > 0:41:48has got to be taken quite personally, really,
0:41:48 > 0:41:51because, you know, the pressure is really on.
0:41:51 > 0:41:55The most important thing is that these guys still get to work here.
0:41:58 > 0:42:02'Next time, I'll be trialling a new ordering system
0:42:02 > 0:42:06'in an attempt to tackle Birmingham's massive waste issues.'
0:42:06 > 0:42:09OK, there you go, Ward 2, that's your new system.
0:42:09 > 0:42:13Fingers crossed, that new order system should save,
0:42:13 > 0:42:16I reckon, about 25% waste.
0:42:16 > 0:42:19'But if it doesn't work, we'll be back to the drawing board.
0:42:19 > 0:42:24'I catch up with some chefs who are helping me out in other hospitals.'
0:42:24 > 0:42:26The hospital has gone cook-chill
0:42:26 > 0:42:30and there's very few times when it will revert back to fresh food,
0:42:30 > 0:42:33but fresh soups could be a great start.
0:42:33 > 0:42:38'I take my mission to get Welsh lamb on the menu right to the top.'
0:42:38 > 0:42:41- There is one big, key problem with all this.- OK.
0:42:41 > 0:42:43You're going to have big issues
0:42:43 > 0:42:47when it comes to buying stuff because you're handcuffed.
0:43:07 > 0:43:10Subtitles by Red Bee Media Ltd