Southmead and Frenchay Hospitals recognised for their work - in the kitchen
HOSPITAL food has always been synonymous with overcooked, bland or inedible meals - but not at Frenchay and Southmead Hospitals.
They have made culinary history by becoming the first hospitals in the country to receive the Silver Food for Life award from the Soil Association.
North Bristol NHS Trust’s tasty menus were praised by the body as was its commitment to serve locally-sourced and freshly prepared dishes to patients using only farm-assured meat, as well as 100 per cent organic minced beef.
A trust spokesman said: "Each day around 2,500 meals are made on-site by our chefs and much of the food comes from the local area – reducing the trust’s carbon footprint and supporting local businesses.
"In the last survey of in-patients, 93 per cent said their hospital meals were good or excellent."