Published on: 12 November 2021

Tim Radcliffe.jpgFor as long as I can remember, there has always been a stigma around hospital food - misconceptions such as “it’s not fresh”, “it’s made off-site”, “there’s not much choice”… the list goes on.

It’s always been my passion and ambition to break this stigma, because here at ELHT not only do we provide fresh, varied and delicious food to both our patients and colleagues, but we’re multi-award winners too.

I’ve never been prouder of our ELHT catering team than I have this week, when two of our amazing Chef’s were crowned national winners of the first ever NHS Chef of the Year competition. It not only proves what we already know, that our food is the best in the NHS, but it also proves that hospital catering is a valued and exciting way to start and build your career in the hospitality and culinary industry.

The NHS Chef of the Year competition was created to demonstrate the extent of knowledge our Chef’s must possess to meet the specific requirements of patient catering within the health service. The challenges set by the judges replicated our real-life conundrums including creating vegan and energy-dense dishes, as well as allergen menus, children’s menu options and showcasing a conscious awareness of ethical, cultural and lifestyle choices. Our two worthy winners, Sinto Mulavarickal and Sanish Thomas, took each task in their stride, beating off the seven remaining competitors in each knock-out round until they reached the final day with only three teams.

There was never a doubt in my mind that they would win, I knew the amazing creations they were capable of cooking. But what did come as a shock was the reaction from the judges, which included Nick Vardis, Culinary Director at Compass Group UK and Ambassador to the NHS Supply Chain, Phil Shelley, Chair of the NHS Food Review, Harry Lomas, Head of Culinary at Wembley Stadium and Prue Leith, Restraunteur and judge on the Great British Bake Off. They were in awe of what our Chef’s were able to produce and couldn’t believe that everything we provide at ELHT for our patients and colleagues only comes from the freshest of ingredients. Prue was shocked when we told her Venison was on the menu and she had to taste our winning sticky toffee pudding three times as she loved it so much!

Although this competition was won by Sinto and Sanish, it goes without saying that this was a whole team effort and I couldn’t be more proud of our ELHT catering team. Without their mentors, suggestions for dishes on the menu and our amazing colleagues who kept the kitchens running back on site when they were competing, this win wouldn’t have been possible and so for that, I want to thank each one of them. If you want to find out more about the competition and our win, you can click here.

Over the last eighteen months our Catering department has gone from strength to strength, winning the Hospital Catering Service of the Year award as well as Best British Food 2021. We procure the best food, we have the best service and now we cook the best food too - we’ve won it all.

Our department is also one of only eight NHS catering teams nationally to have joined the NHS Exemplary Trusts Programme and Hospital Food Network. We were chosen for our innovation, high food standards and consistent service providing food for patients, colleagues and visitors across the hospital sites. The Network was set-up to host discussions and pilots on topics like menu choices, staff training, food safety management, food waste controls and more. It is a collaborative approach to share ideas and best practice, to improve food standards in the NHS nationwide.

We’re currently experiencing a lot of pressure across the Trust as we deal with the oncoming winter period and restoration following the pandemic, so it’s more important than ever to provide an excellent service to not just our patients but our colleagues as well. I’m so proud of my team for being able to deliver them hot, fresh and nutritious meals which can keep them going during their long shifts and continuous and relentless pressure.

I’d like to finish by reiterating my first statement – our hospital food is just as good as the food you would receive in a restaurant or hotel and our awards prove it. I want us and the NHS to be recognised as a great place to work for aspiring Chef’s and other roles in the culinary industry – you can learn and be innovative all whilst providing a service for our patients that helps them when they are at their most vulnerable.

The only way is up for our catering department now, we’ve won the awards so who knows what’s next, maybe a Michelin Star?