Sheila Dillon

It's very hot, so be careful.

It's a country vegetable that we make down in our kitchen.

So it's peppers, celery, onions, carrots, leeks, some beans.

There's some beans in there.

It's really good.

I mean, it's really good.

I mean, if you went to a restaurant, which you were paying lots of money for, you'd be pretty thrilled by that soup.

Yeah.

And making 300 portions at a time.

I know.

That's astounding that you can do that.

Well done, Frank.

Thank you.

Because if you were in, you know, I can think of, you know, where I was, you know, but if I'd had being able to have a bowl of soup on the side, boy, would that have made a difference.

Yeah.

It's amazing.

It's absolutely amazing because they're getting the nutritions that they need, aren't they?

And they're happier with it, so they don't have to have a free course meal.

Because a lot of the patients find that if they try to... If we sort of say, like, you need to eat, if they order a main meal as well, they don't want to waste it, especially the older people.

They don't like food waste.