Heston Blumenthal helps improve food served in hospitals

8th June 2009, 12:13pm

Heston Blumenthal, who recently won the top accolade at this year's Craft Guild of Chefs awards, has been given money by the Government to improve the food dished up in hospitals, said The Telegraph.

Blumenthal has joined forces with the NHS and Reading University to try and excite people with food again.

The celebrity chef, who is famed for his unusual dishes such as snail porridge and sardine sorbet, explained at the Cheltenham Science Festival: "Mealtimes should be something to be celebrated in hospital. They should be something to look forward to, and they're not."

He added: "Older people in hospital often have to get a lot of their nutrients and energy through drinks, the flavour of which is not at all nice. The project is exploring ways to rejuvenate the dining environment in hospital and improve the flavour in the mouth."

Related Articles:

• 19 Aug 2009 - Blumenthal and Ramsay score high in Good Food Guide
• 07 Jul 2009 - Little Chef announces roll out of Heston Blumenthal project
• 25 Jun 2009 - Heston Blumenthal to launch first London restaurant
• 02 Jun 2009 - Blumenthal recognised at Craft Guild of Chefs Awards

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Ed Faber

09 June 2009 at 11:10pm

In order to deliver good nutritious food to patients, visitors and staff within the health sector it is imperative that hospitals are allowed to invest in developing their kitchens and in the skills of their kitchen staff. Hospital food needs to be cooked in-house, fresh each day using good ingredient. Pre-made, pre-packaged meals which spend hours in transit and lengthy periods of time being kept warm before service is not the answer. Great food, nutritionally balanced, using fresh ingredient cooked and served on site. This is the answer. Government needs to provide the necessary funds to allow Hospital caterers to deliver THIS!

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