0:00:03 > 0:00:06'People in hospital are already at their most vulnerable,
0:00:06 > 0:00:10'without having to be subjected to unhealthy and unappetising food.'
0:00:10 > 0:00:12All people want is good food.
0:00:14 > 0:00:19'I believe that good, nutritious food not only lifts the spirits of patients confined to a ward,
0:00:19 > 0:00:22'but that it can be a medicine as well.
0:00:22 > 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 to start with.
0:00:29 > 0:00:31- Tasteless.- Atrocious. - Quite bland.
0:00:31 > 0:00:36'In a recent survey, a third of people asked described the food as "unacceptable",
0:00:36 > 0:00:39'and nearly a quarter of patients wouldn't eat it,
0:00:39 > 0:00:44'instead relying on food brought in by family and friends.
0:00:44 > 0:00:47'£50 million has been spent in the last decade
0:00:47 > 0:00:52'trying to improve the quality of our hospital food, but there's little sign of improvement.
0:00:52 > 0:00:55'I took up the challenge to bring healthy, tasty food
0:00:55 > 0:00:58'to the wards of Scarborough General Hospital.
0:00:58 > 0:01:01'And patients who had been turning away their food
0:01:01 > 0:01:04'are now looking forward to meal times.'
0:01:04 > 0:01:07- The food's excellent. - No complaints whatsoever.
0:01:07 > 0:01:09The soups now are brilliant.
0:01:09 > 0:01:12'So I proved it can be done.
0:01:12 > 0:01:17'Now, the challenge is to bring about change across the rest of the UK.'
0:01:17 > 0:01:20I'm not trying to create a Michelin-star meal.
0:01:20 > 0:01:23What I am trying to create is good, simple food.
0:01:28 > 0:01:34'After proving that it is possible to give patients tasty, healthy food at no extra cost,
0:01:34 > 0:01:37'I want to roll out my ideas on a national scale,
0:01:37 > 0:01:41'but I couldn't do it on my own, so I've enlisted a team of fellow chefs
0:01:41 > 0:01:44'who I've sent to hospitals around the country,
0:01:44 > 0:01:48'allowing me to concentrate on Birmingham's Royal Orthopaedic,
0:01:48 > 0:01:51'where the kitchen staff's jobs are under threat,
0:01:51 > 0:01:55'thanks to an enormous overspend and a shocking problem with waste.
0:01:55 > 0:01:58'The challenge isn't just improving the food,
0:01:58 > 0:02:02'it's about transforming the team's approach to their work.'
0:02:02 > 0:02:04Gaz has changed more than anybody.
0:02:04 > 0:02:08That fire in his mouth has turned to fire in his belly.
0:02:08 > 0:02:13He's got a passion for work that I've not seen in any young kid for a long time.
0:02:13 > 0:02:15Every kitchen needs a Vicky.
0:02:15 > 0:02:19To have somebody great fun that works as hard as she does,
0:02:19 > 0:02:21I would employ her tomorrow.
0:02:21 > 0:02:23Tracey's had the toughest journey of anybody.
0:02:23 > 0:02:27As a head chef, you have to earn respect in this job.
0:02:27 > 0:02:29You've got to lead from the front.
0:02:29 > 0:02:32I hope what I've done over the past three months will be enough.
0:02:32 > 0:02:38The pressure is really on. There is so much riding on this to make it work.
0:02:40 > 0:02:44It's just gone seven in the morning and it's a big day for the guys.
0:02:44 > 0:02:47We've got a new menu, new ordering system,
0:02:47 > 0:02:50revamped canteen and a real buzz about the kitchen.
0:02:50 > 0:02:54That's good because, hopefully, if all those things come together,
0:02:54 > 0:02:59it goes a long way to the guys in the kitchen keeping their jobs, so fingers crossed.
0:03:03 > 0:03:07'Today is the culmination of everything I've done with the team.
0:03:07 > 0:03:09'It's the first time improvements we've worked hard on
0:03:09 > 0:03:12'will be rolled out across all the wards.
0:03:12 > 0:03:16'I'm confident we will prove to the hospital's trust
0:03:16 > 0:03:18'that we have turned things around and ultimately,
0:03:18 > 0:03:21'provided a better service for the patients.'
0:03:21 > 0:03:24- TRACEY:- Didn't sleep last night.
0:03:24 > 0:03:28Anxiety and excitement about today.
0:03:28 > 0:03:31I was here at six o'clock this morning.
0:03:31 > 0:03:36I'm worried that James might not think that we've done it all the right way.
0:03:38 > 0:03:41'When I first walked into the kitchen, head chef Tracey
0:03:41 > 0:03:45'wasn't taking control of the team or running the kitchen efficiently.
0:03:45 > 0:03:49'Her confidence was at rock bottom, but now she's found her voice
0:03:49 > 0:03:52'and is starting to behave like a head chef.'
0:03:52 > 0:03:55Gather round, please. James, have you got a minute?
0:03:58 > 0:03:59Chop, chop!
0:03:59 > 0:04:03- OK?- Yeah.- We have the new ordering system here.
0:04:03 > 0:04:06These are all the wards, these are the dishes of the day.
0:04:06 > 0:04:11We've got totals for each ward so, today, James, you've done the soup.
0:04:11 > 0:04:14You're going to show us how to do the Moroccan chicken,
0:04:14 > 0:04:16so me and Gaz will do that.
0:04:16 > 0:04:19So everybody knows what they're doing?
0:04:19 > 0:04:21We're starting a new baguette bar.
0:04:21 > 0:04:23- I've cooked off 30 baguettes. - BEEPING
0:04:23 > 0:04:28We don't know how busy we'll be, but we need money through the till, so just keep it coming.
0:04:28 > 0:04:32It's going to be a mad day, but we're going to do it. OK?
0:04:33 > 0:04:37'Despite all the great progress, old habits die hard
0:04:37 > 0:04:39'and errors are still slipping through.
0:04:39 > 0:04:43'When I arrived, I told the team not to cook meat in these pans,
0:04:43 > 0:04:46'as it would just boil away, losing crucial flavour.
0:04:46 > 0:04:49'I want patients to get the tastiest dishes possible
0:04:49 > 0:04:52'and that won't happen with mistakes like this.'
0:04:55 > 0:04:58We've got a busy day ahead of us.
0:04:58 > 0:05:01I've been here months. We shouldn't be telling you again.
0:05:01 > 0:05:04- What is that in there? - Mince for the lasagne.
0:05:05 > 0:05:09In the pan that I said we never use? All right?
0:05:09 > 0:05:12So...
0:05:12 > 0:05:15It ends now, OK, and I never want to see that again.
0:05:15 > 0:05:18- All right?- Thank you.
0:05:20 > 0:05:22What's the matter with the lasagne, James?
0:05:22 > 0:05:25I put it in here because you were using the pan for tonight.
0:05:25 > 0:05:29- That was in there...- Yeah. - ..before I arrived.- Yeah.
0:05:29 > 0:05:32And I wasn't using that pan. So, that pan from now on.
0:05:32 > 0:05:35- Cos I knew you was... - It can't go in there.
0:05:35 > 0:05:39'In creating the new weekly menu, I purposely devised dishes
0:05:39 > 0:05:41'that can be made fresh on the day
0:05:41 > 0:05:44'so the patients all benefit from better-quality food.
0:05:44 > 0:05:49'I reckon that Tracey has enough chefs to do this, even with limited equipment.'
0:05:49 > 0:05:53It's going to be quite a day. I can feel the vibes!
0:05:53 > 0:05:55WHIRRING
0:05:55 > 0:05:58The whole basis of this is making them understand
0:05:58 > 0:06:03this could easily be done with two or three guys in a morning.
0:06:03 > 0:06:08They've still got this idea that you've got to make it in advance and freeze it.
0:06:08 > 0:06:10We've got to do it again.
0:06:11 > 0:06:16It's knocked us a bit this morning because we came in quite confident
0:06:16 > 0:06:19and we were all saying how we weren't nervous,
0:06:19 > 0:06:22and everyone now seems like a bag of nerves.
0:06:24 > 0:06:28I haven't got up on the wrong side of the bed.
0:06:28 > 0:06:31I only care, that's all I do. All right?
0:06:31 > 0:06:35Now, I'm trying to get you guys to think the same way as I'm thinking.
0:06:35 > 0:06:39We've come a massive distance, but this is the moment
0:06:39 > 0:06:42where you're going to get judged now.
0:06:42 > 0:06:47This is the accumulation of all the hard work you've put in and that I've put in.
0:06:47 > 0:06:50Everything is going to come together at 12 o'clock.
0:06:50 > 0:06:54So, from now on, ten past eight, we go forward positive.
0:06:54 > 0:06:57I'm happy.
0:06:57 > 0:07:00All right? Make me a bacon sandwich and I'll be REALLY happy!
0:07:00 > 0:07:03- LAUGHING:- Yes, chef! - Yes, chef.
0:07:04 > 0:07:07'It's not just one hospital where I'm trying to bring about change.
0:07:07 > 0:07:10'I want to put an end to decades
0:07:10 > 0:07:12'of substandard hospital food across the country.
0:07:12 > 0:07:16'After persuading a team of world-class chefs to agree to help,
0:07:16 > 0:07:21'I've deployed six of them to target specific problems in the UK.
0:07:21 > 0:07:24'Each of them is coming to the end of their task, too,
0:07:24 > 0:07:26'so the nerves are sky-high.
0:07:26 > 0:07:29'Stephen Terry has worked with me, coming up with dishes
0:07:29 > 0:07:34'to go on a menu that's been rolled out across 115 hospitals in Wales.'
0:07:34 > 0:07:39What has shocked me is the fact that because it comes down to budget and cost,
0:07:39 > 0:07:45here in Wales, in a Welsh hospital, we can't serve Welsh lamb.
0:07:45 > 0:07:48Any lamb, for that matter. I don't understand why that's impossible.
0:07:48 > 0:07:51'In Truro, the Tanner brothers, Chris and James,
0:07:51 > 0:07:55'have been asked to develop tasty, easy-to-swallow dishes
0:07:55 > 0:07:59'suitable for stroke patients at the Royal Cornwall Hospital.
0:07:59 > 0:08:03'Today, their ideas will be put to the test by patients and dieticians.'
0:08:03 > 0:08:05The food's been made.
0:08:05 > 0:08:08It's been cooked and prepared by the guys en masse.
0:08:08 > 0:08:14And today, we find out how that food goes down with the real people that matter - the patients.
0:08:14 > 0:08:17The most important thing is how they react to it.
0:08:17 > 0:08:20Hopefully, they'll enjoy it and give us an honest opinion,
0:08:20 > 0:08:23which is the best thing that you could hope for.
0:08:23 > 0:08:26'Meanwhile, another two of my band of chefs,
0:08:26 > 0:08:28'Paul Merrett and Lawrence Keogh,
0:08:28 > 0:08:31'have been working in London, at the Royal Free,
0:08:31 > 0:08:33'where most of the food is "cook-chill",
0:08:33 > 0:08:36'dishes that are bought in and reheated.
0:08:36 > 0:08:40'They're aiming to supplement these with simply prepared fresh meals.'
0:08:40 > 0:08:42We've got less than an hour.
0:08:42 > 0:08:45- Seriously.- We've got loads of time.- Right(!)
0:08:45 > 0:08:49Last time, we made a little pot of soup and did some tasters.
0:08:49 > 0:08:53This time, we're doing 100 portions and it's going up to the wards for real.
0:08:53 > 0:08:55I mean, it's part of the menu.
0:08:55 > 0:08:58Not having it ready is not an option.
0:08:58 > 0:09:01We've got an hour to throw this all together,
0:09:01 > 0:09:03makes sure it tastes great, get it onto the trolleys.
0:09:03 > 0:09:08It's a learning curve for me and Paul. There's a lot of things we're trying to get right.
0:09:08 > 0:09:11Trying to support the hospital and the chefs, really.
0:09:11 > 0:09:13- If we get the soups on...! - HE LAUGHS
0:09:13 > 0:09:16Very quickly, cos we're running out of time!
0:09:16 > 0:09:18I'd better get the stock on.
0:09:20 > 0:09:25'It's a different set of issues that Galton Blackiston has been asked to help with at King's Lynn, Norfolk.
0:09:25 > 0:09:28'As well as more exciting vegetarian dishes,
0:09:28 > 0:09:31'he's been tasked with revamping the dining room.
0:09:31 > 0:09:34'If he increases the revenue, it means more money for the kitchen
0:09:34 > 0:09:37'to spend on improvements for patients.'
0:09:37 > 0:09:40Today's the last day. It's a massive day for me.
0:09:40 > 0:09:45Quite nerve-racking because we've got lots of exciting ideas which have been put into place.
0:09:45 > 0:09:48We are up against it. We've got less than three hours to go.
0:09:48 > 0:09:52I want to get in there and make sure we're on target
0:09:52 > 0:09:55and going to be opening when we should be opening.
0:09:56 > 0:10:00'My hope is that by deploying an army of chefs to spread the word,
0:10:00 > 0:10:03'we can start to effect real change across the UK.
0:10:03 > 0:10:07'Back in Birmingham, it's time to roll out all of our changes -
0:10:07 > 0:10:10'and there's real heat in the kitchen!'
0:10:10 > 0:10:14OK, guys. It's ten past eight! We all know what we're doing?
0:10:14 > 0:10:16Yeah? OK.
0:10:20 > 0:10:22James had a word with us all earlier.
0:10:22 > 0:10:26There was a bit of an atmosphere after he had a word with us
0:10:26 > 0:10:30about doing things fresh on the day and everything.
0:10:30 > 0:10:34I think it upset a couple of people.
0:10:34 > 0:10:37But he's had a word with us since, and he's explained
0:10:37 > 0:10:40that he's not having a go for the sake of having a go.
0:10:40 > 0:10:45It's all because he cares. I agree with what he was saying, anyway.
0:10:45 > 0:10:49'If only Gaz had paid more attention to what I'd said.'
0:10:49 > 0:10:51Gaz, what's the priority?
0:10:51 > 0:10:55- Today.- Yeah. What's the priority today?
0:10:55 > 0:10:57To get today's food out.
0:10:57 > 0:11:02So why are we making steamed treacle sponge puddings for tomorrow?
0:11:02 > 0:11:06- Leave it till tomorrow and let's concentrate on today.- OK, cool.
0:11:06 > 0:11:10We've got some flans that need making.
0:11:10 > 0:11:12Can I finish lining these?
0:11:12 > 0:11:16- I can put them in the fridge for tomorrow.- Yes. I'll let you off.
0:11:19 > 0:11:23My biggest fear today is probably when I've gone, to be honest!
0:11:23 > 0:11:29It's whether or not they're going to continue what I've shown them.
0:11:29 > 0:11:34They've got to stand on their own two feet and, fingers crossed,
0:11:34 > 0:11:36we've done the right thing.
0:11:36 > 0:11:40'But there's no doubt about the transformation in head chef Tracey.'
0:11:40 > 0:11:44Five past 11, guys. We've got 55 minutes to get it out, yeah?
0:11:44 > 0:11:48- Yes, Chef!- No, "Oui, Chef!" - SHE LAUGHS
0:11:49 > 0:11:51- Have the bread rolls been done?- Yeah.
0:11:51 > 0:11:53Is the soup seasoned?
0:11:57 > 0:12:00GAZ: '30 minutes left, and I'm feeling good.
0:12:00 > 0:12:04'I WAS feeling confident, and then James come behind me.'
0:12:04 > 0:12:08Today has been a bit scary because I thought James
0:12:08 > 0:12:10was going to go mental at us.
0:12:10 > 0:12:13But he didn't. Hopefully, we've done him proud.
0:12:13 > 0:12:16I hope so. I've enjoyed it, anyway.
0:12:17 > 0:12:22What do I think of James? Um... He's nice, actually. I thought...
0:12:22 > 0:12:24Oh! He's watching me!
0:12:24 > 0:12:26SHE LAUGHS
0:12:28 > 0:12:31I wasn't going to say anything nasty!
0:12:33 > 0:12:37'Improving the kitchen's efficiency and organisation is fundamental
0:12:37 > 0:12:40'to cutting down the department's huge overspend.
0:12:40 > 0:12:43'Boosting the profits in the hospital dining room will also help.
0:12:43 > 0:12:47'A key factor in that is the creation of a new baguette bar.
0:12:47 > 0:12:51'I know this will work because I introduced one at Scarborough,
0:12:51 > 0:12:54'where it's become a huge source of revenue,
0:12:54 > 0:12:58'with an annual turnover of just over £46,000.
0:12:58 > 0:13:02'That's valuable extra revenue which has been ploughed back into improving the kitchen.
0:13:02 > 0:13:05'I'm hoping it will have the same benefits here.'
0:13:05 > 0:13:10To put it in perspective, Scarborough could do 150 of these.
0:13:10 > 0:13:12OK. I'll do 151, then.
0:13:13 > 0:13:16Not saying that, but you might be busy.
0:13:16 > 0:13:18If it's going crazy,
0:13:18 > 0:13:23we'll get some baguettes made before you run out.
0:13:24 > 0:13:27'It's quarter to 12 and we have to have the food ready
0:13:27 > 0:13:30'for patients and staff in just 15 minutes.
0:13:30 > 0:13:33'It's all down to timing and not letting anything slip.'
0:13:33 > 0:13:34Good luck!
0:13:36 > 0:13:38'Time is also against my brigade of chefs
0:13:38 > 0:13:40'rolling out changes in other hospitals.
0:13:40 > 0:13:43'At the Royal Free, Lawrence Keogh and Paul Merrett
0:13:43 > 0:13:47'are struggling to prepare my soup recipes on schedule.'
0:13:48 > 0:13:51- I'm getting the stocks on quickly. - Right.- I'm making a stock here.
0:13:51 > 0:13:54I'm going to get another quick stock on.
0:13:54 > 0:13:56I've got the milk. I've got the butter.
0:13:56 > 0:14:01I've got the coriander. I've chopped the carrots. Onions are on.
0:14:01 > 0:14:05Have you got the recipe, Lawrence? Add carrots and ground coriander.
0:14:05 > 0:14:07He's put the ground coriander in there.
0:14:07 > 0:14:09It's quite straightforward to follow.
0:14:09 > 0:14:12I'm just following James's recipe.
0:14:12 > 0:14:16He's left his instructions. Don't veer off them.
0:14:18 > 0:14:21- Did you put butter in there, Paul, to start with?- Yeah(!)
0:14:22 > 0:14:24Yeah.
0:14:25 > 0:14:28- "Heat the oil and butter, add the onions."- I've done that.
0:14:28 > 0:14:32- "Add the carrots."- That's done. - Where's the ground coriander?
0:14:32 > 0:14:34That's what I thought you were putting in your stock.
0:14:34 > 0:14:36So did I.
0:14:37 > 0:14:40'And to make matters worse, the gas goes off.'
0:14:40 > 0:14:42This is not good, Paul. This is not good.
0:14:42 > 0:14:45- Has it all gone off? - It's all gone off.
0:14:45 > 0:14:48- We had a little mini shut-down. - We've got at least 15 minutes!
0:14:48 > 0:14:52This doesn't happen on The Saturday Kitchen, does it?
0:14:52 > 0:14:54Even more pressure, chef!
0:14:54 > 0:14:58We've been looking at these, wondering why they weren't cooking!
0:14:58 > 0:15:03We've got about nine minutes to get them from raw to cooked,
0:15:03 > 0:15:06to blended, onto the trolley, upstairs.
0:15:06 > 0:15:09'I really need Paul and Lawrence to pull it together,
0:15:09 > 0:15:13'as there are wards full of patients waiting for lunch.
0:15:16 > 0:15:19'Things are going better in Cornwall, where the Tanner brothers
0:15:19 > 0:15:23'have developed seven dishes to be served on the stroke ward.
0:15:23 > 0:15:26'Every year, 150,000 people suffer a stroke.
0:15:26 > 0:15:29'Serving them food that's easy to eat and isn't bland
0:15:29 > 0:15:31'can be a challenge.
0:15:31 > 0:15:33'James and Chris are meeting
0:15:33 > 0:15:36'the Royal Cornwall's dietician and speech therapist
0:15:36 > 0:15:37'to get their approval.'
0:15:37 > 0:15:40Firstly, you guys have had to check the food out.
0:15:40 > 0:15:45- From a nutritional point of view...? - I think they're looking great.
0:15:45 > 0:15:49Certainly looking over it, the protein content looks great.
0:15:49 > 0:15:53It looks like it's going to have a really good amount of calories as well.
0:15:53 > 0:15:58One of the points raised was the size of how the meat was cut.
0:15:58 > 0:16:02Definitely. The smaller chunks are a lot more tender.
0:16:02 > 0:16:05So it's easy to break, so they can eat it.
0:16:05 > 0:16:08So they can safely chew and swallow it.
0:16:08 > 0:16:10Hopefully, we've ticked the boxes.
0:16:10 > 0:16:12Yeah! >
0:16:12 > 0:16:14< If you two are happy,
0:16:14 > 0:16:16the patients are happy, I'm happy.
0:16:16 > 0:16:19- Braised...- Braised beef.
0:16:19 > 0:16:22- I'll have the chicken, please. - Chicken, mm.
0:16:22 > 0:16:25- Braised beef would be nice. - Braised beef.
0:16:25 > 0:16:29It all looks good, from what I see, presentation and stuff like that.
0:16:29 > 0:16:32And I love it because the speech therapist is happy.
0:16:32 > 0:16:36- The dieticians are happy. - Which leaves one thing.
0:16:36 > 0:16:39- The most important thing. - We'd better go and find out.- OK.
0:16:39 > 0:16:40After you.
0:16:40 > 0:16:44'The thing that really matters is what the patients think.'
0:16:44 > 0:16:48- So...?- Empty plate. - That's good.- One fault.
0:16:48 > 0:16:51- What's that?- Not enough. - ALL LAUGH
0:16:51 > 0:16:53- Flavour-wise?- Lovely.
0:16:53 > 0:16:57- All right for you, yeah? - Yeah. It was very nice.
0:16:57 > 0:17:00- How was it? - Speaks for itself, don't it?
0:17:00 > 0:17:02Yeah, it's good.
0:17:02 > 0:17:07- Lots of taste and flavour? - Good taste. Very good taste.
0:17:07 > 0:17:10- I've got no complaints with that at all.- Fantastic.
0:17:10 > 0:17:14- In fact, you can come back with me. - JAMES LAUGHS
0:17:14 > 0:17:17'Creating food that makes a difference to patients
0:17:17 > 0:17:21'and improves their hospital experience is exactly what this is about.
0:17:21 > 0:17:25'I'm thrilled to see it happen and that the brothers' new dishes
0:17:25 > 0:17:28'will benefit thousands of stroke patients across Devon and Cornwall.'
0:17:28 > 0:17:34Gentlemen, thank you very much. It's been an experience, an emotional journey sometimes.
0:17:34 > 0:17:35But I think you'll agree
0:17:35 > 0:17:39that the patients we've seen today have really enjoyed the food.
0:17:39 > 0:17:44We've learned so much, working with the dietician and speech therapist.
0:17:44 > 0:17:47- Literally, down through the chain of command.- It's a team effort.
0:17:47 > 0:17:51Very much it is a concerted team effort, which is great.
0:17:51 > 0:17:55To get to where we are, to have feedback like that
0:17:55 > 0:17:58and for other patients to try it, fantastic.
0:17:58 > 0:18:00It's been enjoyable for all of us.
0:18:00 > 0:18:03It's never easy having somebody come in and look at your systems,
0:18:03 > 0:18:05but you've done it nicely.
0:18:05 > 0:18:07- It's been brilliant. - We've enjoyed it.
0:18:07 > 0:18:10So you can start the shift next week!
0:18:10 > 0:18:12What time do you want us?
0:18:12 > 0:18:15Going through this exercise has been great.
0:18:15 > 0:18:17It's made us think out of the box,
0:18:17 > 0:18:19but also appreciate
0:18:19 > 0:18:23'a different environment, a different set of skills
0:18:23 > 0:18:28'and really, a different way of feeding people.'
0:18:28 > 0:18:32What we do in our jobs, be it cooking on the telly
0:18:32 > 0:18:35or running restaurants, which is our real jobs,
0:18:35 > 0:18:39'it's made us completely think outside all of that
0:18:39 > 0:18:40'in a different way.
0:18:40 > 0:18:42'And, if anything,'
0:18:42 > 0:18:46doing it for someone that's sick, or ill, in need,
0:18:46 > 0:18:48'or just so they can eat,
0:18:48 > 0:18:51'I'm quite proud that we've achieved that.'
0:18:57 > 0:19:00'In Birmingham, service has begun in the dining room.
0:19:00 > 0:19:04'I put Gaz in charge of making the fresh baguettes.
0:19:04 > 0:19:06'I'm hoping they'll replace the pre-packed sandwiches
0:19:06 > 0:19:10'that were costing the department £1,000 a week to buy in,
0:19:10 > 0:19:12'but weren't making enough money.'
0:19:12 > 0:19:14This is one mean baguette.
0:19:18 > 0:19:21This is the first bit of lull Gareth's had.
0:19:21 > 0:19:26What's great about this is we've only been open, what, nine minutes?
0:19:26 > 0:19:30And we've done 25 baguettes, I'd say, in about nine minutes.
0:19:32 > 0:19:33That's 50 quid.
0:19:35 > 0:19:39'I'm feeling confident that we can reach our targets in the dining room
0:19:39 > 0:19:41'and start making a profit,
0:19:41 > 0:19:45'while also providing hospital staff with a higher standard of food.
0:19:46 > 0:19:49'But it's the patients' food that I'm bothered about.
0:19:49 > 0:19:53'So I need to speak to them to see if everything we've done
0:19:53 > 0:19:58'to create a better ordering system and improve the quality paid off.'
0:19:58 > 0:20:00Les, you got exactly what you wanted?
0:20:00 > 0:20:03- Exactly what I wanted and I have enjoyed it.- Good.
0:20:03 > 0:20:08- We'll tick that one!- Yes. It's quite nice, thank you. Thank you.
0:20:08 > 0:20:13I've loved the soups, homemade soups, and they've been absolutely delicious.
0:20:13 > 0:20:15It was gorgeous, the soup was.
0:20:15 > 0:20:18- Carrot and coriander, you like that? - It was beautiful.
0:20:18 > 0:20:23Everyone seemed to like the soup. They've gone down very, very well.
0:20:23 > 0:20:27The soup's absolutely lovely. We love the soups. They're so different.
0:20:27 > 0:20:31- This is your first ever time in hospital?- First time, indeed.
0:20:31 > 0:20:34- What about the thought of hospital food?- I couldn't fault it.
0:20:34 > 0:20:40Where you hear these stories from is beyond me. So this is the first time in THIS hospital.
0:20:40 > 0:20:44- Your favourite out of the whole lot? - I can't fault any of it!
0:20:44 > 0:20:50In actual fact, I said to the physiotherapist, "Any chance of staying another week?"
0:20:51 > 0:20:55There's been a lift in this place, not just producing the food,
0:20:55 > 0:21:00but serving it and appreciating that it is an essential part of getting better.
0:21:00 > 0:21:02You are what you eat.
0:21:02 > 0:21:05On the basis of what I've seen...it's positive.
0:21:11 > 0:21:17'In King's Lynn, it doesn't look like things are running so smoothly for Galton Blackiston.
0:21:17 > 0:21:21'He's supposed to be introducing a baguette bar, too, but it's not arrived.'
0:21:21 > 0:21:24We've got the baguette bar still here?
0:21:24 > 0:21:27- Still got the baguette bar here. - Is it ordered?- It is on order.
0:21:27 > 0:21:33- We're still waiting...- Honestly? - It IS ordered. I don't lie.
0:21:33 > 0:21:37Because every day I see that that baguette bar isn't here,
0:21:37 > 0:21:42you're losing 150 quid, or you've lost the possibility of making 150 quid.
0:21:44 > 0:21:47'Determined not to let this setback hinder him,
0:21:47 > 0:21:52'Galton sees how the chefs are getting on with the new vegetarian dishes for the patients.'
0:21:52 > 0:21:56That looks better than the one I brought in yesterday.
0:21:56 > 0:21:59I don't know what he's doing! This is excellent!
0:21:59 > 0:22:01Look at the vibrancy, colour on that!
0:22:01 > 0:22:05And you've even kept tomatoes and basil separate.
0:22:05 > 0:22:08- And the kidney beans.- Just to give it more colour and that.
0:22:08 > 0:22:11Keep the vibrancy and the freshness, basically.
0:22:11 > 0:22:13Yeah, it's good.
0:22:13 > 0:22:18'And finally, the on-site restaurant is ready for the grand opening.'
0:22:21 > 0:22:25It's very good. Yes. It's light, it's airy.
0:22:25 > 0:22:28So glad you changed the curtains.
0:22:28 > 0:22:34It's really easy to use. Sometimes you think, "I don't know what I want."
0:22:34 > 0:22:38It's great. It looks so much bigger, the restaurant.
0:22:38 > 0:22:42- Is there less seating? - We've taken out 35 seats.
0:22:42 > 0:22:44It looks much better, much cleaner.
0:22:44 > 0:22:48'Has Galton met the hospital Chief Executive's high expectations?'
0:22:48 > 0:22:52Patricia, here it is. This is the finished product.
0:22:52 > 0:22:55- What do you think? - Absolutely delighted with it.
0:22:55 > 0:22:58We knew we needed to do something with the restaurant.
0:22:58 > 0:23:02I think this whole programme's given us that opportunity to say,
0:23:02 > 0:23:05not only can we work with our superb catering team,
0:23:05 > 0:23:08but we could acknowledge the staff need good places to have lunch.
0:23:08 > 0:23:13It also gives us an opportunity to think we've got a really good business opportunity.
0:23:14 > 0:23:17'With the restaurant getting rave reviews,
0:23:17 > 0:23:21'Galton heads to the wards to see how his vegetarian dishes have gone down with patients.'
0:23:21 > 0:23:25- I believe you had the vegetarian option today.- Yes, I did.
0:23:25 > 0:23:28- It was good?- It was very good. - Excellent.
0:23:28 > 0:23:30Yeah, it was good. Lovely vegetables.
0:23:30 > 0:23:33Quite a good selection of vegetables.
0:23:33 > 0:23:35It looked different. Very good.
0:23:35 > 0:23:38I'm quite humbled by what's happened in there.
0:23:38 > 0:23:42I think the restaurant looks fantastic but, overall,
0:23:42 > 0:23:45I think I've achieved something, I really do.
0:23:45 > 0:23:48It's been three months of interesting
0:23:48 > 0:23:53and sometimes battling work, but it's rewarding.
0:23:53 > 0:23:56I would quite happily sit in that restaurant
0:23:56 > 0:24:00and have any number of the dishes they serve, and that says it all.
0:24:04 > 0:24:08'To be able to walk into a hospital and over just three months
0:24:08 > 0:24:11'make such huge improvements is a brilliant achievement.
0:24:11 > 0:24:14'It will mean so much, not just for the patients,
0:24:14 > 0:24:17'but also for the staff who work there.
0:24:18 > 0:24:20'Elsewhere, the work isn't over.
0:24:20 > 0:24:23'In London, Lawrence Keogh and Paul Merrett have been creating dishes
0:24:23 > 0:24:27'to supplement the pre-prepared meals the Royal Free serves.
0:24:27 > 0:24:30'These dishes won't cost the hospital any more money.
0:24:30 > 0:24:33'In fact, they'll cost less than the bought-in meals.
0:24:33 > 0:24:36'Lawrence and Paul are preparing the fresh soups on site,
0:24:36 > 0:24:40'which today, for the first time, will be served across three wards,
0:24:40 > 0:24:42'but they're behind schedule.'
0:24:42 > 0:24:45This man banged out about 500 portions of fish and chips
0:24:45 > 0:24:47and us pair of clowns are struggling.
0:24:47 > 0:24:50The man's watching. He's not happy.
0:24:50 > 0:24:53At the moment, we are running a little bit behind.
0:24:53 > 0:24:56One thing for the hospital is that we have to serve on time.
0:24:56 > 0:25:00I've got 528 patients here that are waiting.
0:25:00 > 0:25:05Paramount for us, as part of patient care, is we deliver our services on time.
0:25:05 > 0:25:08Right, come on, Lawrence. Where are you?
0:25:08 > 0:25:11Paul Merrett, can you please come to the diary room?
0:25:11 > 0:25:15- More soup. - WHISTLES
0:25:15 > 0:25:17Up to these guys!
0:25:17 > 0:25:21Sorry it's a bit late. There's another one coming now. OK?
0:25:21 > 0:25:23'Finally, the boys are back on track.
0:25:23 > 0:25:29'As I'd hoped, the patients immediately notice how much better fresh soup tastes.'
0:25:29 > 0:25:34I've had the carrot and coriander soup and it was beautiful. Lovely.
0:25:34 > 0:25:37I had the soup. Very nice, it was.
0:25:37 > 0:25:39I had the salad and the soup.
0:25:39 > 0:25:43And both of them - delicious!
0:25:43 > 0:25:46We've had loads of feedback about how good the soup was.
0:25:46 > 0:25:50Fresh homemade soup that doesn't travel such a distance.
0:25:50 > 0:25:53Our chefs make it downstairs and bring it up to the patients.
0:25:53 > 0:25:58I'm getting just as big a kick out of that as when customers in our restaurant say it.
0:25:58 > 0:26:01It's good for our chefs to come up and talk to patients.
0:26:01 > 0:26:06We've done the whole floor today. We can plan to deliver this across the whole hospital.
0:26:06 > 0:26:11It'll be a challenge, but we will do it and enhance the meal service we have now.
0:26:11 > 0:26:15There's limitations from the cook-chill service we have,
0:26:15 > 0:26:18but we can embellish our salads, embellish homemade soups.
0:26:18 > 0:26:23Today is like... We saw the end result.
0:26:23 > 0:26:28There's a definite energy there now to make things change, isn't there?
0:26:28 > 0:26:31It's only small steps, but significant steps.
0:26:31 > 0:26:34I'm pleased that the smallest touches make the biggest difference.
0:26:34 > 0:26:39The people in there now, having eaten the salads and soups today,
0:26:39 > 0:26:45- are talking about it as if it was a dining experience! - It's just general well-being.
0:26:45 > 0:26:48Something as simple and honest and heart-warming as a soup
0:26:48 > 0:26:51has a massive impact, that's all it is.
0:26:53 > 0:26:56Right. Not a bad day's prep, Chef.
0:26:57 > 0:26:59- Well done.- Well done.
0:26:59 > 0:27:02Congratulations! See you soon!
0:27:05 > 0:27:07'I knew when I asked my brigade of chefs to help,
0:27:07 > 0:27:10'I'd got the right team for the job.
0:27:10 > 0:27:12'I'm delighted that their efforts are paying off.
0:27:12 > 0:27:17'I'm also keen to see the result of changes I introduced in Birmingham.
0:27:17 > 0:27:19'Starting with finding out from Head of Facilities Emma
0:27:19 > 0:27:21'whether the restaurant's been a success.'
0:27:21 > 0:27:26- How did we do? - So far, we have taken £652.40.
0:27:26 > 0:27:28Right.
0:27:28 > 0:27:31With what we normally take from 2 o'clock onwards,
0:27:31 > 0:27:33that will go up to about 780.
0:27:35 > 0:27:37- So we're going to hit our target. - Yeah.
0:27:37 > 0:27:41I don't know what we sold today. I reckon between 80 and 100.
0:27:41 > 0:27:45And I think we're selling at definitely £1 too cheap.
0:27:45 > 0:27:49- Which would put another 100 straight on the top of that.- Yeah.
0:27:49 > 0:27:52It would bring you to 882 quid.
0:27:52 > 0:27:55That's a very quick fix that you've managed to achieve.
0:27:55 > 0:27:57- A huge amount of money saved.- Yes.
0:27:57 > 0:28:04You can go back to your bosses with a tick and I'll speak to the kitchen
0:28:04 > 0:28:07and go through them with that.
0:28:07 > 0:28:10- Yes.- Thank you very much. - No, thank YOU.
0:28:10 > 0:28:14'When I first came here, Emma told me that the catering department
0:28:14 > 0:28:18'was heading towards an annual overspend of £27,000,
0:28:18 > 0:28:23'with the staff potentially losing their jobs if this wasn't addressed.
0:28:23 > 0:28:26'In just one day, we've increased the restaurant's profits
0:28:26 > 0:28:30'and I'm sure, as this grows, it will be a roaring success.
0:28:30 > 0:28:34'But there are far more obvious ways money was being wasted.
0:28:34 > 0:28:38'Around 40% to 50% of everything the team cooked for the patients
0:28:38 > 0:28:41'was being left uneaten and thrown in the bin,
0:28:41 > 0:28:45'because they didn't know how many patients they were catering for,
0:28:45 > 0:28:47'due to the lack of an ordering system.
0:28:47 > 0:28:51'After months of battling to implement one, has it worked?'
0:28:51 > 0:28:55If I could take a picture of what was here before, big difference.
0:28:55 > 0:28:57Huge, yeah.
0:28:57 > 0:29:01I think, literally, last time, it filled the entire table.
0:29:01 > 0:29:05- What's your opinion? - Brilliant, yeah.- Huge, yeah.
0:29:05 > 0:29:09Probably about a fifth, compared to what we had before.
0:29:09 > 0:29:14I reckon we were working on between 40% and 50% waste,
0:29:14 > 0:29:16when I first came here.
0:29:16 > 0:29:21On my calculations, roughly, we're between 10% and 11% now.
0:29:21 > 0:29:26'There's only a quarter of the amount of waste there was before.
0:29:26 > 0:29:29'There were times I never thought this would happen.
0:29:29 > 0:29:32'Such a drastic reduction in food being returned from the wards
0:29:32 > 0:29:35'could end up saving the department £28,000 a year,
0:29:35 > 0:29:37'and save the team their jobs.
0:29:37 > 0:29:42'Best of all, it couldn't be better proof that the patients are finally getting the food they want.'
0:29:42 > 0:29:44You've done an amazing job.
0:29:44 > 0:29:49It's been a privilege to work with you guys, it really has.
0:29:49 > 0:29:51- Thank you. - Cos I've seen a massive difference.
0:29:51 > 0:29:55Before James came, we all had different methods how we cooked things.
0:29:55 > 0:29:58Which we, at the time, thought was fine.
0:29:58 > 0:30:01LAUGHS Really, didn't we? We did!
0:30:01 > 0:30:05"Oh, we've only got half a pan of custard left! It don't matter!"
0:30:05 > 0:30:08- Chuck it down the sink! - Chuck it down the garbage!
0:30:08 > 0:30:12If I was asked if I would do this again, I'd say a definite yes.
0:30:12 > 0:30:15It's been absolutely fantastic.
0:30:15 > 0:30:17I've...
0:30:17 > 0:30:22God! Even James Martin hasn't got me to cry! Um...
0:30:27 > 0:30:29Give me a minute. Hang on.
0:30:29 > 0:30:32I've learnt a lot from doing this programme - leadership skills,
0:30:32 > 0:30:35especially when I went to see Glen Purnell.
0:30:35 > 0:30:41James has had a good talk with me as well, how to lead the team.
0:30:41 > 0:30:44I've got a bit more confidence in myself, definitely.
0:30:44 > 0:30:48It's just all precise now. Everything's precise.
0:30:48 > 0:30:54- I've never looked at a recipe book so much in all my life. - No. I might bring one out!
0:30:54 > 0:30:57I've learned a lot about what catering has to go through,
0:30:57 > 0:31:00liaising with the wards and their difficulties,
0:31:00 > 0:31:04speaking to the patients, seeing what it is that they're seeing
0:31:04 > 0:31:08and how they feel about the catering service that we're providing.
0:31:08 > 0:31:11It's built up better working relationships with the catering team.
0:31:11 > 0:31:14- You guys have made it.- Thank you. - And on that basis,
0:31:14 > 0:31:17you'll all be here in two years' time, I reckon.
0:31:17 > 0:31:23- Oh, I hope so! Fingers crossed. - Whether you want to be here, I don't know!
0:31:23 > 0:31:25'There's been so many highs and lows.'
0:31:25 > 0:31:28Every week, you went back and saw a massive change.
0:31:28 > 0:31:33Just seeing their faces today, knowing full well that they've hit their budget,
0:31:33 > 0:31:35they've seen the reduction in waste at first hand.
0:31:35 > 0:31:39It's just gone to prove that all the work THEY'VE put in -
0:31:39 > 0:31:44I've not done anything, really - the work they've put in has made a massive difference.
0:31:45 > 0:31:48'But the hard work doesn't stop there.
0:31:48 > 0:31:50'In Scarborough, where all this began,
0:31:50 > 0:31:55'Pat and the team are working hard to keep moving forward with the improvements we introduced.
0:31:55 > 0:32:00'Pat's determined to win the prestigious Bronze Award from the Soil Association,
0:32:00 > 0:32:04'a sign that everything on the menu is free from E numbers,
0:32:04 > 0:32:08'and meals are freshly prepared using local produce where possible.
0:32:08 > 0:32:11'It's a benchmark very few hospitals have reached.
0:32:11 > 0:32:13'Getting it would be a huge achievement.'
0:32:13 > 0:32:17Last time we were here, there was a bit of disappointment.
0:32:17 > 0:32:19You just fell a little bit short.
0:32:19 > 0:32:24I want to say that we're thrilled to award you with our bronze Food For Life catering mark.
0:32:24 > 0:32:28We know how hard it is for hospitals and as you can see...
0:32:28 > 0:32:32An amazing restaurant, which is packed, and you've been saying
0:32:32 > 0:32:35how well it's been doing since the changes have come into place.
0:32:35 > 0:32:38I'd love to think that this endorsement goes alongside
0:32:38 > 0:32:44as something that you can shout about in terms of achievement around food sourcing and providing food
0:32:44 > 0:32:47which is better for the environment, animal welfare and local suppliers.
0:32:47 > 0:32:51It's been a long job from a lot of people, really.
0:32:51 > 0:32:55So I am so chuffed that we've actually got it.
0:32:56 > 0:32:59Sorry, James. You've had your time!
0:32:59 > 0:33:02I've got something else to replace you with!
0:33:04 > 0:33:05How's that?
0:33:05 > 0:33:10'First at Scarborough, and now everywhere my team of chefs worked,
0:33:10 > 0:33:12'we've shown that despite years of failed initiatives,
0:33:12 > 0:33:15'it is possible for hospitals to embrace change
0:33:15 > 0:33:18'and transform the food they serve to their patients.
0:33:18 > 0:33:22'It can be done, so now I've come up with an idea
0:33:22 > 0:33:24'to take our mission even further,
0:33:24 > 0:33:27'to bring about change across the whole of the UK.
0:33:27 > 0:33:32'I need to get decision makers in the government and the NHS on side.
0:33:32 > 0:33:36'I've invited them to meet me, so I can show them what has been achieved so far.
0:33:36 > 0:33:38'But I need some support.'
0:33:38 > 0:33:42Monday, you're taking the day off and coming down to London.
0:33:42 > 0:33:47We're going to make some soup and we're going to serve it to some NHS bigwigs.
0:33:47 > 0:33:50- GASPS Really?- Oh, my God!
0:33:50 > 0:33:55Some very important people that will help us in our cause.
0:33:55 > 0:33:58You're also going to meet some of the other chefs
0:33:58 > 0:34:02- that have been helping us in other hospitals around the UK.- Yeah.
0:34:02 > 0:34:06- You'll enjoy it. All right? - Yeah. Thank you.- Wow, yeah!
0:34:06 > 0:34:09- Can't wait!- I'm scared! - LAUGHTER
0:34:09 > 0:34:13'The major problem I have rolling out change on a wider scale
0:34:13 > 0:34:16'is getting the hospitals to open their doors to me.
0:34:16 > 0:34:20'They don't always want to be exposed to the mistakes they've made
0:34:20 > 0:34:22'or the tax-payers' money that's been wasted.
0:34:22 > 0:34:25'But I need to break down these barriers.
0:34:25 > 0:34:30'I'm hoping if I can persuade people from across the NHS and the government to listen,
0:34:30 > 0:34:35'maybe at last, bad hospital food will become a thing of the past.
0:34:35 > 0:34:39'I've organised a party on a boat across from the Houses of Parliament
0:34:39 > 0:34:42'and asked along key figures who can affect change -
0:34:42 > 0:34:47'a mixture of NHS managers, health professionals and patient groups.
0:34:47 > 0:34:51'They're coming because they passionately believe in what I'm trying to do.
0:34:51 > 0:34:54'I hope by bringing them together, this will be the next big step
0:34:54 > 0:34:56'in revolutionising hospital food.'
0:34:56 > 0:35:00Today's important, to continue the success of what we've achieved.
0:35:00 > 0:35:04Without the help of chefs and other like-minded people,
0:35:04 > 0:35:08none of this would have happened and none of it will continue to happen.
0:35:08 > 0:35:13Hopefully, bringing everybody together and getting them talking and mingling,
0:35:13 > 0:35:15maybe the little snowball that we started
0:35:15 > 0:35:18will get bigger and bigger as it starts to roll.
0:35:18 > 0:35:23No amount of white papers written by those people in there can ever change that.
0:35:23 > 0:35:27Sometimes, you've got to get off your backside and do something about it.
0:35:27 > 0:35:30Fingers crossed today's going to be a good day.
0:35:32 > 0:35:36'My brigade of top-class chefs is here to showcase our achievements.'
0:35:36 > 0:35:39Without you guys giving up your free time,
0:35:39 > 0:35:41none of this would have happened.
0:35:41 > 0:35:45We certainly wouldn't be in the situation where we are now.
0:35:45 > 0:35:47Now we can really push this forward.
0:35:47 > 0:35:51'To demonstrate the quality of food that can be achieved,
0:35:51 > 0:35:55'guests will be sampling some of the fresh soups we introduced into hospitals.
0:35:55 > 0:35:59'And I'll be serving the lamb dish that Stephen Terry came up with
0:35:59 > 0:36:05'that's been rolled out across all 115 NHS hospitals across Wales.
0:36:05 > 0:36:10'We were delighted to get involved in such a brilliant project.
0:36:10 > 0:36:14'But while Stephen was working on it, he came across a shocking fact
0:36:14 > 0:36:18'that sums up the red tape I've faced in the NHS before.
0:36:18 > 0:36:21'Our lamb dish couldn't be made with Welsh lamb.
0:36:21 > 0:36:25'As incredible as it sounds, it's cheaper for the hospital supplier
0:36:25 > 0:36:27'to get their meat from New Zealand or Australia.
0:36:27 > 0:36:31'Stephen and I both found ways to source local meat more cheaply.
0:36:31 > 0:36:34'When we explained that to the Health Minister for Wales,
0:36:34 > 0:36:37'Lesley Griffiths, she promised to look into it.
0:36:37 > 0:36:40'Now the menu is up and running, she's sent us a statement.'
0:36:40 > 0:36:45"We've been very happy to have James and Stephen work with us on the All Wales Patient Menu
0:36:45 > 0:36:48"and I'm delighted their selection of soups and the lamb dish
0:36:48 > 0:36:51"will be enjoyed on hospital wards across Wales.
0:36:51 > 0:36:54"I've asked the NHS Procurement to explore the possibility
0:36:54 > 0:36:57"of putting Welsh lamb for this dish on the menu.
0:36:57 > 0:36:59"I'm expecting a report in the near future.
0:36:59 > 0:37:04"I would hope that, if Welsh suppliers are able to meet the high standards demanded by the NHS,
0:37:04 > 0:37:07"including hygiene standards, high-quality produce,
0:37:07 > 0:37:12"consistency of supply at a competitive price, we would consider them for future contracts."
0:37:12 > 0:37:19I know there's procurement issues, but I think they see it as a travesty that it's not on the menu.
0:37:19 > 0:37:21I'm quite confident it'll be on the menu.
0:37:21 > 0:37:26Let's keep an eye on it in the coming months and see what happens.
0:37:29 > 0:37:32'I'm pleased to report that Lesley and her team have renegotiated
0:37:32 > 0:37:37'the price that hospitals can buy Welsh lamb for from their contracted supplier.
0:37:37 > 0:37:41'Which means before too long, Welsh lamb should be back on the menu
0:37:41 > 0:37:44'in Welsh hospitals, where it belongs.
0:37:44 > 0:37:47'As my guests arrive, including my team from Birmingham,
0:37:47 > 0:37:50'I head to the kitchen and my fellow chefs spread the word
0:37:50 > 0:37:52'about our mission.'
0:37:52 > 0:37:57The patient eating the food should be the focus of the whole system.
0:37:57 > 0:38:00Actually, what had become the focus was the system itself.
0:38:00 > 0:38:04Stroke patients are the ones who tend to get overlooked.
0:38:04 > 0:38:06The fact that they can't swallow, you know,
0:38:06 > 0:38:10that's got to be cut there and that kind of thing.
0:38:10 > 0:38:12It was really good, actually.
0:38:12 > 0:38:18My idea out of today is to get that ball spinning a bit quicker.
0:38:18 > 0:38:22Because it's taken a long time to get where we are.
0:38:22 > 0:38:27We know that money's tight, but the NHS does spend each year
0:38:27 > 0:38:30hundreds of millions of pounds on food.
0:38:30 > 0:38:35What you've got to do is you've got to make sure you get the best value.
0:38:35 > 0:38:38I'm saddened to say, in some areas, that's not the case.
0:38:38 > 0:38:41The inspiration comes from the patients.
0:38:41 > 0:38:46When you walk around the hospital, you think you've had a bad day.
0:38:46 > 0:38:48You haven't had a bad day.
0:38:48 > 0:38:52Walk around a children's ward and see whether you've had a bad day.
0:38:52 > 0:38:54We were looking at the ethnic meals
0:38:54 > 0:38:58and although they were very complimentary about them,
0:38:58 > 0:39:00they said that although they were nice,
0:39:00 > 0:39:04they're not necessarily what they would eat if they're poorly.
0:39:04 > 0:39:09These people are very influential in terms of the way the NHS has been.
0:39:09 > 0:39:14Certainly, very influential of where they'd like it to go, move forward.
0:39:14 > 0:39:18Our challenge was to get as much freshness onto the menu as possible.
0:39:18 > 0:39:22I think, actually, the standard of food across the board was good,
0:39:22 > 0:39:26but there were no fresh salads, no fresh soups,
0:39:26 > 0:39:28and that's what people wanted.
0:39:28 > 0:39:32This isn't going to cost the taxpayer any money. It's going to save them money.
0:39:32 > 0:39:37It's going to produce better food for the patients, the nurses and staff that work there.
0:39:37 > 0:39:40So how can it not be a good thing? It's crazy.
0:39:40 > 0:39:44I think by putting everybody together with similar minds,
0:39:44 > 0:39:46all in one place,
0:39:46 > 0:39:48I think we'll achieve something.
0:39:48 > 0:39:52Do you notice the benefits from the changes that have been put in place?
0:39:52 > 0:39:56Wastage is reduced. Patients used to order the food.
0:39:56 > 0:40:01Then they stopped it, and that's why we'd been guessing what they want.
0:40:01 > 0:40:03That's why the wastage is so big.
0:40:03 > 0:40:07So he's said, "You've got to go back to how you used to do it."
0:40:07 > 0:40:11- First day, we could notice the difference.- It's working already?
0:40:11 > 0:40:13This is working.
0:40:13 > 0:40:17Everybody's talking and nobody's left yet, which is a good sign.
0:40:17 > 0:40:19And the nerves...are all right.
0:40:19 > 0:40:23Soup's been served. This is the great thing. This is what I wanted.
0:40:23 > 0:40:29Everybody's talking and that's the only thing to progress this forward.
0:40:29 > 0:40:34All these people on this boat are like-minded people, all passionate about one thing.
0:40:34 > 0:40:37That's to make the food in the NHS better.
0:40:38 > 0:40:40And I think it's worked!
0:40:40 > 0:40:44'I'm delighted to see that Health Minister Dr Dan Poulter
0:40:44 > 0:40:46'has accepted my invitation.
0:40:46 > 0:40:49'It's clear he agrees with what I'm doing
0:40:49 > 0:40:52'and is keen to see how we can collaborate in future
0:40:52 > 0:40:55'to push this project forward.'
0:40:55 > 0:40:58- Dan, thank you for joining us. - It's a pleasure.
0:40:58 > 0:41:00- It's not too far for you!- No.
0:41:00 > 0:41:03It's fantastic, all that you're doing, so thank you very much.
0:41:03 > 0:41:07If we were to progress this forward, could we come to you for advice?
0:41:07 > 0:41:12For us, the frustrating thing, if I'm honest, is getting into hospitals.
0:41:12 > 0:41:16We could also work together to make it better.
0:41:16 > 0:41:19If a group of people come together, good things can be done.
0:41:19 > 0:41:24The challenge is to get the NHS, the system, to take the issue of food seriously.
0:41:24 > 0:41:27The government prioritising hospital food
0:41:27 > 0:41:33and the Prime Minister throwing his weight behind this as an important issue is really helpful.
0:41:33 > 0:41:37I'm keen to take advantage of all the excellent work that you're doing
0:41:37 > 0:41:41and make sure that's not just something that a few hospitals and a few patients can enjoy,
0:41:41 > 0:41:44but we can take it out throughout the whole of the NHS.
0:41:44 > 0:41:47I'm really keen to work with you in future.
0:41:47 > 0:41:51'Encouraging news, which gives me hope that it won't end here.
0:41:51 > 0:41:54'And maybe this is just the start.'
0:41:54 > 0:41:58The amount of people that are here, such known faces and big names,
0:41:58 > 0:42:01even now I didn't realise it was as big as this.
0:42:01 > 0:42:05Today has made it even more real, do you reckon?
0:42:05 > 0:42:09- Yeah.- People are talking, "This is the Birmingham crew!" Ooh!
0:42:09 > 0:42:14You have to pinch yourselves, what we've done. It's been a lot of hard work but worth it.
0:42:14 > 0:42:18- Today has made it proper worthwhile.- I'm really chuffed with the whole thing.
0:42:20 > 0:42:24When I started this, I didn't realise how big a project it would be
0:42:24 > 0:42:27and how big a project it would turn into.
0:42:27 > 0:42:31But it's been worth it. At times, I've sat at home thinking,
0:42:31 > 0:42:35"It's not worth it," to be honest. "Because I'm not getting anywhere."
0:42:35 > 0:42:38It's been an incredibly hard journey to get this far.
0:42:38 > 0:42:40Without the help of the chefs
0:42:40 > 0:42:43and the support of the team in Birmingham,
0:42:43 > 0:42:47none of this would have happened, but...
0:42:47 > 0:42:51We've done it! We've got this far and, hopefully, next time...
0:42:51 > 0:42:53Can't believe I'm saying "next time"!
0:42:53 > 0:42:56..we may get through the doors of that place.
0:43:13 > 0:43:16Subtitles by Red Bee Media Ltd