Patients set for a gourmet treat (From The Wiltshire Gazette and Herald)

Patients set for a gourmet treat

A 'new look' typical meal - Lamb in ciderPATIENTS at Great Western Hospital can expect Ritz-style meals next month. Bosses have axed plans for a controversial 'soup and sandwiches' menu at the flagship hospital.

Now in a complete U-turn, patients will get gourmet-style food lovingly designed by TV chef Loyd Grossman from Friday.

Catering firm, Tillery Valley Foods, which supplies the hospital, has signed-up to the Department of Health's Better Hospital Food programme.

And that means an end to "throw-together" meals.

Michelle Hanson, managing director of the South Wales firm, says fresh fruit and vegetables will be the order of the day.

The new look menu includes sophisticated delights like pork goulash and navarin of lamb.

For desert, patients can opt for mouth-watering dishes like marmalade bread and butter pudding or peach flan.

A recent survey carried out by the Patient Advice and Liaison Service (PALS) found just 46 per cent of patients rated the existing menu as "good" or "very good".

Mrs Hanson said: "All of these new recipes were developed by celebrity chefs under the guidance of Loyd Grossman.

"They were also approved by the Better Hospital Food group and analysed for their nutritional value."

Carillion Health Swindon and Marlborough NHS Trust's private-sector partner have overall responsibility of catering at the hospital.

Neil Sutherland, facilities director, says patients are in for a treat.

"The meals are not bad at the moment, but these changes will make the food more interesting for patients," he said. "It is true that one of the options we considered was a 'soup and sandwiches' menu but after having looked carefully at the nutritional value we took the decision that it would not be appropriate for our patients.

"Food plays a very important role in the recovery process.

"Meals need to be well-balanced and we think this new menu provides that balance."

Patient Alan Russell, 46, unemployed, from Haydon Wick, said: "I don't think they need to change the menu. I've certainly got no complaints about the nutritional value and choice of what's being served up at the moment, so why spend money changing it?"

Kevin Shoesmith