Sheila Dillon

So they'll just go for that, and it's enough for them.

So, yeah, it benefits them.

Jennifer, it must make a huge difference that you talk to patients...

Since we took over the food service, this food service that we do now, we didn't have much interaction with the patients before.

But because the staff have to take the orders from the patients, they do the tea rounds, they do their water, they get more interaction with the patients now than they did

six years ago and the patient's more happier so because you get more time with them they sometimes they're lonely and they're bored and I like talking so it works well for me sometimes I might spend too long with a patient but I think it's and you see him smile when you walk away it's a good service yeah

One of his regular afternoon jobs is catching up with suppliers, and this afternoon's phone meeting is with Roberto Bosco from AB Fruits.

Hi, Frank, you OK?

Yeah, not bad, thank you.

Straight from the field into you in less than, what, 12 hours?

So the next big thing that Mark's literally on the tip of is our asparagus, which is literally imminent.

One of the first cuts it will be for you, mate.

He's still got, like I said, plenty of that lovely purple sprout and broccoli.

Okay, yeah.

Maybe a bit of spring green coming the week after.

As that starts.

OK, but I'll let you know... Before you sign off, hello, it's Sheila Dillon here from the Food Programme on BBC Radio 4, and we're spending the day with Frank at the hospital.

OK.

And we just wanted to get a sense of what difference does it make to your business and to the business of the farmers, you know, the farmers where you got the purple sprouting broccoli and the cauliflower, to have, you know, someone like Frank

taking your food or your ingredients on a regular basis.