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The Catering Department is Soil Association Accredited. 

• Caterers in hospitals can demonstrate their compliance with national standards or guidelines on food and nutrition. 
• At least 75% of dishes on the menu are freshly prepared (on site or at a local hub kitchen) from unprocessed ingredients.
• All meat is from farms which satisfy UK animal welfare standards.
• No fish are served from the Marine Conservation Society ‘fish to avoid’ list.
• Eggs are from free range hens.
• No undesirable additives or artificial trans fats are used.
• No genetically modified ingredients are used.
• Drinking water is prominently available.
• Menus are seasonal and in-season produce is highlighted.
• Information is on display about food provenance.
• Menus provide for all dietary and cultural needs.
• All suppliers have been verified to ensure they apply appropriate food safety standards.

To deliver the nutritional needs and expectations of our customers and patients, our menus are developed by our professional Chefs, patients, staff, Dieticians, Foundation Trust Governors and feedback from members of the public.

In a typical year our kitchens:

•  Prepare over 550,000 meals
•  Spent over £1,200,000 on food
•  Purchase 60,000 litres of milk, 18,000 loaves of bread, 4 tonnes of chicken
•  Prepare over 100,000 sandwiches