Episode 5 Operation Hospital Food with James Martin

'People in hospital are already at their most vulnerable,

'without having to be subjected to unhealthy and unappetising food.'

All people want is good food.

'I believe that good, nutritious food not only lifts the spirits of patients confined to a ward,

'but that it can be a medicine as well.

'Patients are simply not getting the food that they deserve.'

-The food's awful.

-We thought it was a joke to start with.

-Tasteless.

-Atrocious.

-Quite bland.

'In a recent survey, a third of people asked described the food as "unacceptable",

'and nearly a quarter of patients wouldn't eat it,

'instead relying on food brought in by family and friends.

'£50 million has been spent in the last decade

'trying to improve the quality of our hospital food, but there's little sign of improvement.

'I took up the challenge to bring healthy, tasty food

'to the wards of Scarborough General Hospital.

'And patients who had been turning away their food

'are now looking forward to meal times.'

-The food's excellent.

-No complaints whatsoever.

The soups now are brilliant.

'So I proved it can be done.

'Now, the challenge is to bring about change across the rest of the UK.'

I'm not trying to create a Michelin-star meal.

What I am trying to create is good, simple food.

'After proving that it is possible to give patients tasty, healthy food at no extra cost,

'I want to roll out my ideas on a national scale,

'but I couldn't do it on my own, so I've enlisted a team of fellow chefs

'who I've sent to hospitals around the country,

'allowing me to concentrate on Birmingham's Royal Orthopaedic,

'where the kitchen staff's jobs are under threat,

'thanks to an enormous overspend and a shocking problem with waste.

'The challenge isn't just improving the food,

'it's about transforming the team's approach to their work.'

Gaz has changed more than anybody.

That fire in his mouth has turned to fire in his belly.

He's got a passion for work that I've not seen in any young kid for a long time.

Every kitchen needs a Vicky.

To have somebody great fun that works as hard as she does,

I would employ her tomorrow.

Tracey's had the toughest journey of anybody.

As a head chef, you have to earn respect in this job.

You've got to lead from the front.

I hope what I've done over the past three months will be enough.

The pressure is really on. There is so much riding on this to make it work.

It's just gone seven in the morning and it's a big day for the guys.

We've got a new menu, new ordering system,

revamped canteen and a real buzz about the kitchen.

That's good because, hopefully, if all those things come together,

it goes a long way to the guys in the kitchen keeping their jobs, so fingers crossed.

'Today is the culmination of everything I've done with the team.

'It's the first time improvements we've worked hard on

'will be rolled out across all the wards.

'I'm confident we will prove to the hospital's trust

'that we have turned things around and ultimately,

'provided a better service for the patients.'

-TRACEY:

-Didn't sleep last night.

Anxiety and excitement about today.

I was here at six o'clock this morning.

I'm worried that James might not think that we've done it all the right way.

'When I first walked into the kitchen, head chef Tracey

'wasn't taking control of the team or running the kitchen efficiently.

'Her confidence was at rock bottom, but now she's found her voice

'and is starting to behave like a head chef.'

Gather round, please. James, have you got a minute?

Chop, chop!

-OK?

-Yeah.

-We have the new ordering system here.

These are all the wards, these are the dishes of the day.

We've got totals for each ward so, today, James, you've done the soup.

You're going to show us how to do the Moroccan chicken,

so me and Gaz will do that.

So everybody knows what they're doing?

We're starting a new baguette bar.

-I've cooked off 30 baguettes.

-BEEPING

We don't know how busy we'll be, but we need money through the till, so just keep it coming.

It's going to be a mad day, but we're going to do it. OK?

'Despite all the great progress, old habits die hard

'and errors are still slipping through.

'When I arrived, I told the team not to cook meat in these pans,

'as it would just boil away, losing crucial flavour.

'I want patients to get the tastiest dishes possible

'and that won't happen with mistakes like this.'

We've got a busy day ahead of us.

I've been here months. We shouldn't be telling you again.

-What is that in there?

-Mince for the lasagne.

In the pan that I said we never use? All right?

So...

It ends now, OK, and I never want to see that again.

-All right?

-Thank you.

What's the matter with the lasagne, James?

I put it in here because you were using the pan for tonight.

-That was in there...

-Yeah.

-..before I arrived.

-Yeah.

And I wasn't using that pan. So, that pan from now on.

-Cos I knew you was...

-It can't go in there.

'In creating the new weekly menu, I purposely devised dishes

'that can be made fresh on the day

'so the patients all benefit from better-quality food.

'I reckon that Tracey has enough chefs to do this, even with limited equipment.'

It's going to be quite a day. I can feel the vibes!

WHIRRING

The whole basis of this is making them understand

this could easily be done with two or three guys in a morning.

They've still got this idea that you've got to make it in advance and freeze it.

We've got to do it again.

It's knocked us a bit this morning because we came in quite confident

and we were all saying how we weren't nervous,

and everyone now seems like a bag of nerves.

I haven't got up on the wrong side of the bed.

I only care, that's all I do. All right?

Now, I'm trying to get you guys to think the same way as I'm thinking.

We've come a massive distance, but this is the moment

where you're going to get judged now.

This is the accumulation of all the hard work you've put in and that I've put in.

Everything is going to come together at 12 o'clock.

So, from now on, ten past eight, we go forward positive.

I'm happy.

All right? Make me a bacon sandwich and I'll be REALLY happy!

-LAUGHING:

-Yes, chef!

-Yes, chef.

'It's not just one hospital where I'm trying to bring about change.

'I want to put an end to decades

'of substandard hospital food across the country.

'After persuading a team of world-class chefs to agree to help,

'I've deployed six of them to target specific problems in the UK.

'Each of them is coming to the end of their task, too,

'so the nerves are sky-high.

'Stephen Terry has worked with me, coming up with dishes

'to go on a menu that's been rolled out across 115 hospitals in Wales.'

What has shocked me is the fact that because it comes down to budget and cost,

here in Wales, in a Welsh hospital, we can't serve Welsh lamb.

Any lamb, for that matter. I don't understand why that's impossible.

'In Truro, the Tanner brothers, Chris and James,

'have been asked to develop tasty, easy-to-swallow dishes

'suitable for stroke patients at the Royal Cornwall Hospital.

'Today, their ideas will be put to the test by patients and dieticians.'

The food's been made.

It's been cooked and prepared by the guys en masse.

And today, we find out how that food goes down with the real people that matter - the patients.

The most important thing is how they react to it.

Hopefully, they'll enjoy it and give us an honest opinion,

which is the best thing that you could hope for.

'Meanwhile, another two of my band of chefs,

'Paul Merrett and Lawrence Keogh,

'have been working in London, at the Royal Free,

'where most of the food is "cook-chill",

'dishes that are bought in and reheated.

'They're aiming to supplement these with simply prepared fresh meals.'

We've got less than an hour.

-Seriously.

-We've got loads of time.

-Right(!)

Last time, we made a little pot of soup and did some tasters.

This time, we're doing 100 portions and it's going up to the wards for real.

I mean, it's part of the menu.

Not having it ready is not an option.

We've got an hour to throw this all together,

makes sure it tastes great, get it onto the trolleys.

It's a learning curve for me and Paul. There's a lot of things we're trying to get right.

Trying to support the hospital and the chefs, really.

-If we get the soups on...!

-HE LAUGHS

Very quickly, cos we're running out of time!

I'd better get the stock on.

'It's a different set of issues that Galton Blackiston has been asked to help with at King's Lynn, Norfolk.

'As well as more exciting vegetarian dishes,

'he's been tasked with revamping the dining room.

'If he increases the revenue, it means more money for the kitchen

'to spend on improvements for patients.'

Today's the last day. It's a massive day for me.

Quite nerve-racking because we've got lots of exciting ideas which have been put into place.

We are up against it. We've got less than three hours to go.

I want to get in there and make sure we're on target

and going to be opening when we should be opening.

'My hope is that by deploying an army of chefs to spread the word,

'we can start to effect real change across the UK.

'Back in Birmingham, it's time to roll out all of our changes -

'and there's real heat in the kitchen!'

OK, guys. It's ten past eight! We all know what we're doing?

Yeah? OK.

James had a word with us all earlier.

There was a bit of an atmosphere after he had a word with us

about doing things fresh on the day and everything.

I think it upset a couple of people.

But he's had a word with us since, and he's explained

that he's not having a go for the sake of having a go.

It's all because he cares. I agree with what he was saying, anyway.

'If only Gaz had paid more attention to what I'd said.'

Gaz, what's the priority?

-Today.

-Yeah. What's the priority today?

To get today's food out.

So why are we making steamed treacle sponge puddings for tomorrow?

-Leave it till tomorrow and let's concentrate on today.

-OK, cool.

We've got some flans that need making.

Can I finish lining these?

-I can put them in the fridge for tomorrow.

-Yes. I'll let you off.

My biggest fear today is probably when I've gone, to be honest!

It's whether or not they're going to continue what I've shown them.

They've got to stand on their own two feet and, fingers crossed,

we've done the right thing.

'But there's no doubt about the transformation in head chef Tracey.'

Five past 11, guys. We've got 55 minutes to get it out, yeah?

-Yes, Chef!

-No, "Oui, Chef!"

-SHE LAUGHS

-Have the bread rolls been done?

-Yeah.

Is the soup seasoned?

GAZ: '30 minutes left, and I'm feeling good.

'I WAS feeling confident, and then James come behind me.'

Today has been a bit scary because I thought James

was going to go mental at us.

But he didn't. Hopefully, we've done him proud.

I hope so. I've enjoyed it, anyway.

What do I think of James? Um... He's nice, actually. I thought...

Oh! He's watching me!

SHE LAUGHS

I wasn't going to say anything nasty!

'Improving the kitchen's efficiency and organisation is fundamental

'to cutting down the department's huge overspend.

'Boosting the profits in the hospital dining room will also help.

'A key factor in that is the creation of a new baguette bar.

'I know this will work because I introduced one at Scarborough,

'where it's become a huge source of revenue,

'with an annual turnover of just over £46,000.

'That's valuable extra revenue which has been ploughed back into improving the kitchen.

'I'm hoping it will have the same benefits here.'

To put it in perspective, Scarborough could do 150 of these.

OK. I'll do 151, then.

Not saying that, but you might be busy.

If it's going crazy,

we'll get some baguettes made before you run out.

'It's quarter to 12 and we have to have the food ready

'for patients and staff in just 15 minutes.

'It's all down to timing and not letting anything slip.'

Good luck!

'Time is also against my brigade of chefs

'rolling out changes in other hospitals.

'At the Royal Free, Lawrence Keogh and Paul Merrett

'are struggling to prepare my soup recipes on schedule.'

-I'm getting the stocks on quickly.

-Right.

-I'm making a stock here.

I'm going to get another quick stock on.

I've got the milk. I've got the butter.

I've got the coriander. I've chopped the carrots. Onions are on.

Have you got the recipe, Lawrence? Add carrots and ground coriander.

He's put the ground coriander in there.

It's quite straightforward to follow.

I'm just following James's recipe.

He's left his instructions. Don't veer off them.

-Did you put butter in there, Paul, to start with?

-Yeah(!)

Yeah.

-"Heat the oil and butter, add the onions."

-I've done that.

-"Add the carrots."

-That's done.

-Where's the ground coriander?

That's what I thought you were putting in your stock.

So did I.

'And to make matters worse, the gas goes off.'

This is not good, Paul. This is not good.

-Has it all gone off?

-It's all gone off.

-We had a little mini shut-down.

-We've got at least 15 minutes!

This doesn't happen on The Saturday Kitchen, does it?

Even more pressure, chef!

We've been looking at these, wondering why they weren't cooking!

We've got about nine minutes to get them from raw to cooked,

to blended, onto the trolley, upstairs.

'I really need Paul and Lawrence to pull it together,

'as there are wards full of patients waiting for lunch.

'Things are going better in Cornwall, where the Tanner brothers

'have developed seven dishes to be served on the stroke ward.

'Every year, 150,000 people suffer a stroke.

'Serving them food that's easy to eat and isn't bland

'can be a challenge.

'James and Chris are meeting

'the Royal Cornwall's dietician and speech therapist

'to get their approval.'

Firstly, you guys have had to check the food out.

-From a nutritional point of view...?

-I think they're looking great.

Certainly looking over it, the protein content looks great.

It looks like it's going to have a really good amount of calories as well.

One of the points raised was the size of how the meat was cut.

Definitely. The smaller chunks are a lot more tender.

So it's easy to break, so they can eat it.

So they can safely chew and swallow it.

Hopefully, we've ticked the boxes.

Yeah! >

< If you two are happy,

the patients are happy, I'm happy.

-Braised...

-Braised beef.

-I'll have the chicken, please.

-Chicken, mm.

-Braised beef would be nice.

-Braised beef.

It all looks good, from what I see, presentation and stuff like that.

And I love it because the speech therapist is happy.

-The dieticians are happy.

-Which leaves one thing.

-The most important thing.

-We'd better go and find out.

-OK.

After you.

'The thing that really matters is what the patients think.'

-So...?

-Empty plate.

-That's good.

-One fault.

-What's that?

-Not enough.

-ALL LAUGH

-Flavour-wise?

-Lovely.

-All right for you, yeah?

-Yeah. It was very nice.

-How was it?

-Speaks for itself, don't it?

Yeah, it's good.

-Lots of taste and flavour?

-Good taste. Very good taste.

-I've got no complaints with that at all.

-Fantastic.

-In fact, you can come back with me.

-JAMES LAUGHS

'Creating food that makes a difference to patients

'and improves their hospital experience is exactly what this is about.

'I'm thrilled to see it happen and that the brothers' new dishes

'will benefit thousands of stroke patients across Devon and Cornwall.'

Gentlemen, thank you very much. It's been an experience, an emotional journey sometimes.

But I think you'll agree

that the patients we've seen today have really enjoyed the food.

We've learned so much, working with the dietician and speech therapist.

-Literally, down through the chain of command.

-It's a team effort.

Very much it is a concerted team effort, which is great.

To get to where we are, to have feedback like that

and for other patients to try it, fantastic.

It's been enjoyable for all of us.

It's never easy having somebody come in and look at your systems,

but you've done it nicely.

-It's been brilliant.

-We've enjoyed it.

So you can start the shift next week!

What time do you want us?

Going through this exercise has been great.

It's made us think out of the box,

but also appreciate

'a different environment, a different set of skills

'and really, a different way of feeding people.'

What we do in our jobs, be it cooking on the telly

or running restaurants, which is our real jobs,

'it's made us completely think outside all of that

'in a different way.

'And, if anything,'

doing it for someone that's sick, or ill, in need,

'or just so they can eat,

'I'm quite proud that we've achieved that.'

'In Birmingham, service has begun in the dining room.

'I put Gaz in charge of making the fresh baguettes.

'I'm hoping they'll replace the pre-packed sandwiches

'that were costing the department £1,000 a week to buy in,

'but weren't making enough money.'

This is one mean baguette.

This is the first bit of lull Gareth's had.

What's great about this is we've only been open, what, nine minutes?

And we've done 25 baguettes, I'd say, in about nine minutes.

That's 50 quid.

'I'm feeling confident that we can reach our targets in the dining room

'and start making a profit,

'while also providing hospital staff with a higher standard of food.

'But it's the patients' food that I'm bothered about.

'So I need to speak to them to see if everything we've done

'to create a better ordering system and improve the quality paid off.'

Les, you got exactly what you wanted?

-Exactly what I wanted and I have enjoyed it.

-Good.

-We'll tick that one!

-Yes. It's quite nice, thank you. Thank you.

I've loved the soups, homemade soups, and they've been absolutely delicious.

It was gorgeous, the soup was.

-Carrot and coriander, you like that?

-It was beautiful.

Everyone seemed to like the soup. They've gone down very, very well.

The soup's absolutely lovely. We love the soups. They're so different.

-This is your first ever time in hospital?

-First time, indeed.

-What about the thought of hospital food?

-I couldn't fault it.

Where you hear these stories from is beyond me. So this is the first time in THIS hospital.

-Your favourite out of the whole lot?

-I can't fault any of it!

In actual fact, I said to the physiotherapist, "Any chance of staying another week?"

There's been a lift in this place, not just producing the food,

but serving it and appreciating that it is an essential part of getting better.

You are what you eat.

On the basis of what I've seen...it's positive.

'In King's Lynn, it doesn't look like things are running so smoothly for Galton Blackiston.

'He's supposed to be introducing a baguette bar, too, but it's not arrived.'

We've got the baguette bar still here?

-Still got the baguette bar here.

-Is it ordered?

-It is on order.

-We're still waiting...

-Honestly?

-It IS ordered. I don't lie.

Because every day I see that that baguette bar isn't here,

you're losing 150 quid, or you've lost the possibility of making 150 quid.

'Determined not to let this setback hinder him,

'Galton sees how the chefs are getting on with the new vegetarian dishes for the patients.'

That looks better than the one I brought in yesterday.

I don't know what he's doing! This is excellent!

Look at the vibrancy, colour on that!

And you've even kept tomatoes and basil separate.

-And the kidney beans.

-Just to give it more colour and that.

Keep the vibrancy and the freshness, basically.

Yeah, it's good.

'And finally, the on-site restaurant is ready for the grand opening.'

It's very good. Yes. It's light, it's airy.

So glad you changed the curtains.

It's really easy to use. Sometimes you think, "I don't know what I want."

It's great. It looks so much bigger, the restaurant.

- Is there less seating? - We've taken out 35 seats.

It looks much better, much cleaner.

'Has Galton met the hospital Chief Executive's high expectations?'

Patricia, here it is. This is the finished product.

-What do you think?

-Absolutely delighted with it.

We knew we needed to do something with the restaurant.

I think this whole programme's given us that opportunity to say,

not only can we work with our superb catering team,

but we could acknowledge the staff need good places to have lunch.

It also gives us an opportunity to think we've got a really good business opportunity.

'With the restaurant getting rave reviews,

'Galton heads to the wards to see how his vegetarian dishes have gone down with patients.'

-I believe you had the vegetarian option today.

-Yes, I did.

-It was good?

-It was very good.

-Excellent.

Yeah, it was good. Lovely vegetables.

Quite a good selection of vegetables.

It looked different. Very good.

I'm quite humbled by what's happened in there.

I think the restaurant looks fantastic but, overall,

I think I've achieved something, I really do.

It's been three months of interesting

and sometimes battling work, but it's rewarding.

I would quite happily sit in that restaurant

and have any number of the dishes they serve, and that says it all.

'To be able to walk into a hospital and over just three months

'make such huge improvements is a brilliant achievement.

'It will mean so much, not just for the patients,

'but also for the staff who work there.

'Elsewhere, the work isn't over.

'In London, Lawrence Keogh and Paul Merrett have been creating dishes

'to supplement the pre-prepared meals the Royal Free serves.

'These dishes won't cost the hospital any more money.

'In fact, they'll cost less than the bought-in meals.

'Lawrence and Paul are preparing the fresh soups on site,

'which today, for the first time, will be served across three wards,

'but they're behind schedule.'

This man banged out about 500 portions of fish and chips

and us pair of clowns are struggling.

The man's watching. He's not happy.

At the moment, we are running a little bit behind.

One thing for the hospital is that we have to serve on time.

I've got 528 patients here that are waiting.

Paramount for us, as part of patient care, is we deliver our services on time.

Right, come on, Lawrence. Where are you?

Paul Merrett, can you please come to the diary room?

-More soup.

-WHISTLES

Up to these guys!

Sorry it's a bit late. There's another one coming now. OK?

'Finally, the boys are back on track.

'As I'd hoped, the patients immediately notice how much better fresh soup tastes.'

I've had the carrot and coriander soup and it was beautiful. Lovely.

I had the soup. Very nice, it was.

I had the salad and the soup.

And both of them - delicious!

We've had loads of feedback about how good the soup was.

Fresh homemade soup that doesn't travel such a distance.

Our chefs make it downstairs and bring it up to the patients.

I'm getting just as big a kick out of that as when customers in our restaurant say it.

It's good for our chefs to come up and talk to patients.

We've done the whole floor today. We can plan to deliver this across the whole hospital.

It'll be a challenge, but we will do it and enhance the meal service we have now.

There's limitations from the cook-chill service we have,

but we can embellish our salads, embellish homemade soups.

Today is like... We saw the end result.

There's a definite energy there now to make things change, isn't there?

It's only small steps, but significant steps.

I'm pleased that the smallest touches make the biggest difference.

The people in there now, having eaten the salads and soups today,

-are talking about it as if it was a dining experience!

-It's just general well-being.

Something as simple and honest and heart-warming as a soup

has a massive impact, that's all it is.

Right. Not a bad day's prep, Chef.

-Well done.

-Well done.

Congratulations! See you soon!

'I knew when I asked my brigade of chefs to help,

'I'd got the right team for the job.

'I'm delighted that their efforts are paying off.

'I'm also keen to see the result of changes I introduced in Birmingham.

'Starting with finding out from Head of Facilities Emma

'whether the restaurant's been a success.'

-How did we do?

-So far, we have taken £652.40.

Right.

With what we normally take from 2 o'clock onwards,

that will go up to about 780.

-So we're going to hit our target.

-Yeah.

I don't know what we sold today. I reckon between 80 and 100.

And I think we're selling at definitely £1 too cheap.

-Which would put another 100 straight on the top of that.

-Yeah.

It would bring you to 882 quid.

That's a very quick fix that you've managed to achieve.

-A huge amount of money saved.

-Yes.

You can go back to your bosses with a tick and I'll speak to the kitchen

and go through them with that.

-Yes.

-Thank you very much.

-No, thank YOU.

'When I first came here, Emma told me that the catering department

'was heading towards an annual overspend of £27,000,

'with the staff potentially losing their jobs if this wasn't addressed.

'In just one day, we've increased the restaurant's profits

'and I'm sure, as this grows, it will be a roaring success.

'But there are far more obvious ways money was being wasted.

'Around 40% to 50% of everything the team cooked for the patients

'was being left uneaten and thrown in the bin,

'because they didn't know how many patients they were catering for,

'due to the lack of an ordering system.

'After months of battling to implement one, has it worked?'

If I could take a picture of what was here before, big difference.

Huge, yeah.

I think, literally, last time, it filled the entire table.

-What's your opinion?

-Brilliant, yeah.

-Huge, yeah.

Probably about a fifth, compared to what we had before.

I reckon we were working on between 40% and 50% waste,

when I first came here.

On my calculations, roughly, we're between 10% and 11% now.

'There's only a quarter of the amount of waste there was before.

'There were times I never thought this would happen.

'Such a drastic reduction in food being returned from the wards

'could end up saving the department £28,000 a year,

'and save the team their jobs.

'Best of all, it couldn't be better proof that the patients are finally getting the food they want.'

You've done an amazing job.

It's been a privilege to work with you guys, it really has.

-Thank you.

-Cos I've seen a massive difference.

Before James came, we all had different methods how we cooked things.

Which we, at the time, thought was fine.

LAUGHS Really, didn't we? We did!

"Oh, we've only got half a pan of custard left! It don't matter!"

-Chuck it down the sink!

-Chuck it down the garbage!

If I was asked if I would do this again, I'd say a definite yes.

It's been absolutely fantastic.

I've...

God! Even James Martin hasn't got me to cry! Um...

Give me a minute. Hang on.

I've learnt a lot from doing this programme - leadership skills,

especially when I went to see Glen Purnell.

James has had a good talk with me as well, how to lead the team.

I've got a bit more confidence in myself, definitely.

It's just all precise now. Everything's precise.

-I've never looked at a recipe book so much in all my life.

-No. I might bring one out!

I've learned a lot about what catering has to go through,

liaising with the wards and their difficulties,

speaking to the patients, seeing what it is that they're seeing

and how they feel about the catering service that we're providing.

It's built up better working relationships with the catering team.

-You guys have made it.

-Thank you.

-And on that basis,

you'll all be here in two years' time, I reckon.

-Oh, I hope so! Fingers crossed.

-Whether you want to be here, I don't know!

'There's been so many highs and lows.'

Every week, you went back and saw a massive change.

Just seeing their faces today, knowing full well that they've hit their budget,

they've seen the reduction in waste at first hand.

It's just gone to prove that all the work THEY'VE put in -

I've not done anything, really - the work they've put in has made a massive difference.

'But the hard work doesn't stop there.

'In Scarborough, where all this began,

'Pat and the team are working hard to keep moving forward with the improvements we introduced.

'Pat's determined to win the prestigious Bronze Award from the Soil Association,

'a sign that everything on the menu is free from E numbers,

'and meals are freshly prepared using local produce where possible.

'It's a benchmark very few hospitals have reached.

'Getting it would be a huge achievement.'

Last time we were here, there was a bit of disappointment.

You just fell a little bit short.

I want to say that we're thrilled to award you with our bronze Food For Life catering mark.

We know how hard it is for hospitals and as you can see...

An amazing restaurant, which is packed, and you've been saying

how well it's been doing since the changes have come into place.

I'd love to think that this endorsement goes alongside

as something that you can shout about in terms of achievement around food sourcing and providing food

which is better for the environment, animal welfare and local suppliers.

It's been a long job from a lot of people, really.

So I am so chuffed that we've actually got it.

Sorry, James. You've had your time!

I've got something else to replace you with!

How's that?

'First at Scarborough, and now everywhere my team of chefs worked,

'we've shown that despite years of failed initiatives,

'it is possible for hospitals to embrace change

'and transform the food they serve to their patients.

'It can be done, so now I've come up with an idea

'to take our mission even further,

'to bring about change across the whole of the UK.

'I need to get decision makers in the government and the NHS on side.

'I've invited them to meet me, so I can show them what has been achieved so far.

'But I need some support.'

Monday, you're taking the day off and coming down to London.

We're going to make some soup and we're going to serve it to some NHS bigwigs.

-GASPS Really?

-Oh, my God!

Some very important people that will help us in our cause.

You're also going to meet some of the other chefs

-that have been helping us in other hospitals around the UK.

-Yeah.

-You'll enjoy it. All right?

-Yeah. Thank you.

-Wow, yeah!

-Can't wait!

-I'm scared!

-LAUGHTER

'The major problem I have rolling out change on a wider scale

'is getting the hospitals to open their doors to me.

'They don't always want to be exposed to the mistakes they've made

'or the tax-payers' money that's been wasted.

'But I need to break down these barriers.

'I'm hoping if I can persuade people from across the NHS and the government to listen,

'maybe at last, bad hospital food will become a thing of the past.

'I've organised a party on a boat across from the Houses of Parliament

'and asked along key figures who can affect change -

'a mixture of NHS managers, health professionals and patient groups.

'They're coming because they passionately believe in what I'm trying to do.

'I hope by bringing them together, this will be the next big step

'in revolutionising hospital food.'

Today's important, to continue the success of what we've achieved.

Without the help of chefs and other like-minded people,

none of this would have happened and none of it will continue to happen.

Hopefully, bringing everybody together and getting them talking and mingling,

maybe the little snowball that we started

will get bigger and bigger as it starts to roll.

No amount of white papers written by those people in there can ever change that.

Sometimes, you've got to get off your backside and do something about it.

Fingers crossed today's going to be a good day.

'My brigade of top-class chefs is here to showcase our achievements.'

Without you guys giving up your free time,

none of this would have happened.

We certainly wouldn't be in the situation where we are now.

Now we can really push this forward.

'To demonstrate the quality of food that can be achieved,

'guests will be sampling some of the fresh soups we introduced into hospitals.

'And I'll be serving the lamb dish that Stephen Terry came up with

'that's been rolled out across all 115 NHS hospitals across Wales.

'We were delighted to get involved in such a brilliant project.

'But while Stephen was working on it, he came across a shocking fact

'that sums up the red tape I've faced in the NHS before.

'Our lamb dish couldn't be made with Welsh lamb.

'As incredible as it sounds, it's cheaper for the hospital supplier

'to get their meat from New Zealand or Australia.

'Stephen and I both found ways to source local meat more cheaply.

'When we explained that to the Health Minister for Wales,

'Lesley Griffiths, she promised to look into it.

'Now the menu is up and running, she's sent us a statement.'

"We've been very happy to have James and Stephen work with us on the All Wales Patient Menu

"and I'm delighted their selection of soups and the lamb dish

"will be enjoyed on hospital wards across Wales.

"I've asked the NHS Procurement to explore the possibility

"of putting Welsh lamb for this dish on the menu.

"I'm expecting a report in the near future.

"I would hope that, if Welsh suppliers are able to meet the high standards demanded by the NHS,

"including hygiene standards, high-quality produce,

"consistency of supply at a competitive price, we would consider them for future contracts."

I know there's procurement issues, but I think they see it as a travesty that it's not on the menu.

I'm quite confident it'll be on the menu.

Let's keep an eye on it in the coming months and see what happens.

'I'm pleased to report that Lesley and her team have renegotiated

'the price that hospitals can buy Welsh lamb for from their contracted supplier.

'Which means before too long, Welsh lamb should be back on the menu

'in Welsh hospitals, where it belongs.

'As my guests arrive, including my team from Birmingham,

'I head to the kitchen and my fellow chefs spread the word

'about our mission.'

The patient eating the food should be the focus of the whole system.

Actually, what had become the focus was the system itself.

Stroke patients are the ones who tend to get overlooked.

The fact that they can't swallow, you know,

that's got to be cut there and that kind of thing.

It was really good, actually.

My idea out of today is to get that ball spinning a bit quicker.

Because it's taken a long time to get where we are.

We know that money's tight, but the NHS does spend each year

hundreds of millions of pounds on food.

What you've got to do is you've got to make sure you get the best value.

I'm saddened to say, in some areas, that's not the case.

The inspiration comes from the patients.

When you walk around the hospital, you think you've had a bad day.

You haven't had a bad day.

Walk around a children's ward and see whether you've had a bad day.

We were looking at the ethnic meals

and although they were very complimentary about them,

they said that although they were nice,

they're not necessarily what they would eat if they're poorly.

These people are very influential in terms of the way the NHS has been.

Certainly, very influential of where they'd like it to go, move forward.

Our challenge was to get as much freshness onto the menu as possible.

I think, actually, the standard of food across the board was good,

but there were no fresh salads, no fresh soups,

and that's what people wanted.

This isn't going to cost the taxpayer any money. It's going to save them money.

It's going to produce better food for the patients, the nurses and staff that work there.

So how can it not be a good thing? It's crazy.

I think by putting everybody together with similar minds,

all in one place,

I think we'll achieve something.

Do you notice the benefits from the changes that have been put in place?

Wastage is reduced. Patients used to order the food.

Then they stopped it, and that's why we'd been guessing what they want.

That's why the wastage is so big.

So he's said, "You've got to go back to how you used to do it."

-First day, we could notice the difference.

-It's working already?

This is working.

Everybody's talking and nobody's left yet, which is a good sign.

And the nerves...are all right.

Soup's been served. This is the great thing. This is what I wanted.

Everybody's talking and that's the only thing to progress this forward.

All these people on this boat are like-minded people, all passionate about one thing.

That's to make the food in the NHS better.

And I think it's worked!

'I'm delighted to see that Health Minister Dr Dan Poulter

'has accepted my invitation.

'It's clear he agrees with what I'm doing

'and is keen to see how we can collaborate in future

'to push this project forward.'

-Dan, thank you for joining us.

-It's a pleasure.

-It's not too far for you!

-No.

It's fantastic, all that you're doing, so thank you very much.

If we were to progress this forward, could we come to you for advice?

For us, the frustrating thing, if I'm honest, is getting into hospitals.

We could also work together to make it better.

If a group of people come together, good things can be done.

The challenge is to get the NHS, the system, to take the issue of food seriously.

The government prioritising hospital food

and the Prime Minister throwing his weight behind this as an important issue is really helpful.

I'm keen to take advantage of all the excellent work that you're doing

and make sure that's not just something that a few hospitals and a few patients can enjoy,

but we can take it out throughout the whole of the NHS.

I'm really keen to work with you in future.

'Encouraging news, which gives me hope that it won't end here.

'And maybe this is just the start.'

The amount of people that are here, such known faces and big names,

even now I didn't realise it was as big as this.

Today has made it even more real, do you reckon?

-Yeah.

-People are talking, "This is the Birmingham crew!" Ooh!

You have to pinch yourselves, what we've done. It's been a lot of hard work but worth it.

-Today has made it proper worthwhile.

-I'm really chuffed with the whole thing.

When I started this, I didn't realise how big a project it would be

and how big a project it would turn into.

But it's been worth it. At times, I've sat at home thinking,

"It's not worth it," to be honest. "Because I'm not getting anywhere."

It's been an incredibly hard journey to get this far.

Without the help of the chefs

and the support of the team in Birmingham,

none of this would have happened, but...

We've done it! We've got this far and, hopefully, next time...

Can't believe I'm saying "next time"!

..we may get through the doors of that place.

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