Hospital catering staff are a cut above the rest

23 May 2016

The survey, carried out by market research experts Howard Warwick, involved patients at over 90 private hospitals in the UK and put Spire Parkway at the top of the league.

Results of the year-long survey have just been released and brought a smile to the face of the hospital’s head chef Matt Hooton.

He said: “This really is a boost to everyone involved in the kitchens,” he said. “We work very hard to produce interesting and healthy menus and it is great to have our work recognised.

“We use fresh produce, locally-sourced whenever possible, to produce our meals. We believe home-cooked is the best and we really take a pride in our work.

“When you are in hospital you don’t always have a good appetite so we try to provide food that will tempt patients to eat well. But if they just want a bowl of soup or an omelette we can always fix them something up – we don’t want anyone going hungry!”

Hospital Director Tony Yates, a regular in the staff restaurant that is also part of Matt’s domain, said he was delighted with the result.

“I eat there almost every day and I am always impressed by the food and the general friendliness of everyone in the kitchen.

“I also do regular checks on what is being served to patients and I can honestly say that I have never once been disappointed. In my opinion Matt and his team are serving up the sort of food you could expect in some top restaurants.”

Spire Parkway Hospital in Solihull celebrating after a national survey put them at the top of the league when it comes to providing quality meals to patients.

From left: Gus Matthews, Matthew Hooton, Mark Hebbron and Debbie Barnes

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