Sheila Dillon

Because of the space, absolutely.

Ideally, we'd want to do that.

In the meantime, what we want to do is keep giving Frank more and more opportunity to prepare food locally and deliver it very quickly from farm to the restaurant, rather than having to buy in meals.

And so when you go to professional meetings with other people in your position, do you find there are soulmates there?

What is quite interesting is that food doesn't always get talked about.

We will talk about waiting times for patients and how much time people spend in the emergency department.

And one of the key aspects of keeping people healthy, what we feed individuals in hospital.

rarely features as part of the conversation.

It is expected that individuals are receiving the appropriate nutrition and diet.

I'm not always convinced that the right amount of attention is paid to that.

So why do you think food and the way patients and staff are fed doesn't receive the attention?

I mean, you just listed, you know, A&E times, all the stuff that if you read the press, you know, those are the key things.

And you're saying, you know, food doesn't get attention.

Why doesn't it?

I suppose on the positive side, patients are now spending less and less time in hospital.

and therefore the need to make sure that they receive choice over prolonged periods is becoming less frequent.

So it's become less relevant in the overall patient journey if individuals are staying a shorter time.

That said, from our perspective, it is equally as important to make sure that somebody's appropriately fed and has choice in the time they're here, whether they're here for a day, a week, a month.

I haven't talked about staff.

Our staff are the most important thing here.