Sheila Dillon

Hello, very nice to meet you.

Sarah, you have a story that links you to Frank about a wedding cake, right?

I mean, Sarah, you know, you think of the chaplaincy being rather separate from the kitchen, but I gather, you know, you've been surprised by the difference a kitchen producing fresh food has made.

We could use that as the sort of food programme.

What do people have?

You know, they have mantras, don't they?

Well, that could be the food programme mantra.

I'm Sheila.

Sitting in a far corner, thank you very much, I've got some water, with the Chief Executive of this NHS Trust and you are Joe, I don't know your second name, tell us your name.

My name is Joe Harrison and I'm delighted to say I've been the Chief Executive here for just over 13 years.

And you were here when Frank arrived, of course, weren't you?

I was here.

The reason I'm smiling that your listeners can't see is because I used to work with Frank when I was the chief executive of Bedford Hospital, where Frank was previously.

And I saw what he had done at Bedford, and it was amazing there.

When you say it was amazing, what was it that amazed you?

If Frank was asked what his ideal kitchen would be, it would be to do all preparation on site with all fresh food.

He was able to do that at Bedford.

And we know that if it's prepared on site with locally produced food, it's better.

We can't quite give him that here.

Because it's a bigger hospital.