Hospital meals provider Apetito has added nearly 50 new dishes to its range, as part of the Culinary Inspirations collection.
New dishes will include those in the texture-modified range, plant-based options and pastas.
The first six dishes are in collaboration with south west-based chefs, including coronation chicken by Jethro Lawrence of the Woolley Grange hotel in Bradford-on-Avon; ham, leek and cheddar tart by Peter Vaughan of Vaughan's Kitchen in Devizes, Wiltshire; chicken and chorizo paella by Henry Scott of Henry's Bath, and more.
The chefs worked closely with Apetito's product development team and in-house dietitian to create meals that meet patient's varied nutritional needs and deliver quality and innovation.
Apetito's divisional manager for healthcare, Rosemarie Hoyle, said: "Everything we do here at Apetito seeks to make a real difference to customers and patients through our unique expertise and experience in delivering tasty, nutritious, and cost-effective meals that meet every dietary need.
"We offer unparalleled food quality and assured safety standards, alongside a passion for service, and our Culinary Inspirations range is a major initiative that not only brings great new choice, but it also looks to add further value into the dining experience for patients at a time when it is important their nutritional requirements are met."