16 December 2011
Speaking in an interview about
improvements in hospital food, HRH The Prince of Wales said, “Back in 2004 I
launched a pilot project –
led by the Soil Association and Sustain, two environmental organisations – to increase the amount
of fresh, local and, where possible, organic food being supplied to London
The Royal Brompton and its catering manager Mike Duckett became the
leading example of best practice in hospital food.”
His Royal Highness encouraged NHS hospital chief executives to improve the
quality of hospital food and, in an event held at Royal Brompton, praised the
hospital’s commitment to providing top-quality food.
15 December 2011, Royal Brompton’s catering team was personally congratulated
by The Prince for their excellent work in improving the hospital’s food at a
reception for the Soil Association at Clarence House.
Representing the Trust at the event were chief
executive Mr Bob Bell, catering manager Mr Mike Duckett, and food safety and
training manager, Mrs Sharon Chant, who has been serving food to patients at
Royal Brompton for more than ten years.
HRH The Prince of Wales, who is
Royal Patron of the Soil Association, said: “When
you are ill, your body needs the best possible food to recover. That is why it
is essential that patients in our hospitals should receive wholesome, fresh
As one of the UK’s highest achieving hospital trusts,
Royal Brompton’s efforts in best practice food sourcing were highlighted as improving
food for patients, staff and visitors, keeping costs down, and benefiting UK
farmers and the local economy.
Mike Duckett said: “It is fantastic
that we had the opportunity to join HRH The Prince of Wales to look at how we
can get good quality, affordable meals on the menu for patients across the
catering team works closely with the Trust’s dietitians to provide nutritious
food that will aid recovery, reduce hospital stays and provide a good model for
healthy eating habits.
ourselves on cooking every meal on the premises using fresh, local ingredients.
Thirty per cent of food at Royal Brompton is organic or locally sourced with
organic meats appearing on the menu at least once a week. We also ensure that
there is a halal and a vegetarian option on every menu and special diets are
catered for,” said Mr Duckett.
Speaking after the event, Bob Bell said: “The
Trust is very proud of what Mike and his team have achieved at Royal Brompton.
We believe it is vital, not only for our patients, but for our staff too, to
have satisfying and nutritious food available, and we are delighted that these
efforts have been recognised by the Soil Association and HRH The Prince of
Wales at this reception.”
Royal Brompton & Harefield NHS
Foundation Trust was featured as a success story in First aid for hospital food, a Soil Association report released
earlier this year. The report concluded that despite the poor reputation of
hospital food in the UK,
there are a growing number of NHS trusts that “understand the importance of
good quality, nutritious and satisfying food. In these hospitals, the food
makes a positive contribution to patients’ well being and staff morale”.
Read HRH The Prince of Wales’s comments about Royal Brompton's catering team and a transcript of his speech at Clarence House during the Soil Association event.
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