Patients don't expect a gastronomic experience

It was certainly refreshing to read Amanda Afiya's opinion (Caterer, 15 March, page 19) regarding catering in the National Health Service.

Loyd Grossman and his team, all top-flight chefs, have grabbed everyone's attention in the national media by fronting an issue that needs addressing. Many professionals, however, believe this initiative will not solve the deep-rooted problems that exist in our hospitals.

In recent years we have witnessed a revolution in the food service industry throughout this country and thankfully we are no longer a "sick joke" regarding our food.

The only remaining bastion of poor food and service is the country's NHS hospitals.

The priority lies not in employing top-flight chefs developing menus and recipes, because hospitals are not hotels or leisure clubs; patients do not expect or need gastronomic experiences. Hospitals are for the sick and in some cases the elderly.

What is needed is a more fundamental approach. The first problem for anyone going into hospital is getting out as quickly as possible! Next must surely be complete confidence in a high level of medical care from our doctors and nurses and to feel safe in accommodation that is clean, well-equipped and up to date. It therefore follows that the food service operation needs to be in harmony with this philosophy and the last thing that is needed is upmarket menus and dishes.

Therefore, I would submit that any food solution must be simple, wholesome, uncomplicated, tempting and familiar and, dare I say, provide comfort.

Robert Payne, Chairman, Tricon Foodservice Consultants, Barking, Essex.