Sheila Dillon

They weren't known by the ward teams or the patients and then no one ever saw the caterer.

Whereas when Frank came on board, the idea to change it completely that

catering are seen and heard ordering food interacting with patients so the turnaround it was it was a hard task to do but it was a brilliant task and it has been the best improvement that we've seen and then the change in the food as well going from the two-week boring cycle and everything was plain because of allergies preferences whereas now having such a big menu we can accommodate so much now so it's been yeah the biggest change 2021 was a big year and the best year

Frank, we need to be clear that this is what we've been looking at so far as for the restaurant.

You know, this is not patient food.

So what made you feel that adding something made freshly here in the kitchen mattered?

Well, it's now lunchtime.

It's almost 12 o'clock and the queue is building up.

The first thing when you come in is the street food counter, street food hub, and it is loaded with what you would be pretty thrilled to get if you went to a pretty good Indian restaurant.

And then the next part, as you move round, are the cauliflower Yorkshire puds and the Italian broccoli pasta.

And people are an enthusiastic crowd.

Why have you come in the restaurant for your lunch?

You're having a day out and you come to the hospital for your lunch.

What have you got?

And you've got... I've got sausage and broccoli pasta with roast potatoes.

I must say it does look and smell delicious, doesn't it?

I'm blown away by the fact that you two have chosen to come here on your day off.

We finished our lunch, which was just as good as we thought it would be after being in the kitchens, and we're off to a ward.

The line is a lot longer now, it's 12.30pm.

It's a ward pantry.