Sheila Dillon

Our staff are our focus on making sure that if we enable them to be the best that they can be,

we know that they will provide the best care.

So having fantastic choice, having affordable choice in today's world is really important.

But those phrases you use, you know, affordable choice and nutrition, you know, if you read the websites of the global catering companies who provide a great deal of the hospital food in Britain, you would think, my goodness, we've got utopia here.

You know, I mean, we don't need Frank because, you know, and yet what you've got in this hospital is a revolution.

And today's meal, you know, you've got...

purple sprouting broccoli and cauliflower from local farmers.

So, you know, there's the talk, you know, nutrition and all that stuff.

But you have chosen to go along with a bit of a revolution.

And so you obviously have a feel that there's something else that's needed.

We're one of the biggest employers in Milton Keynes.

We employ nearly 5,000 staff here.

And what we looked at was if you have a relatively limited amount of time in your lunch break, when you come into the restaurant, are you going to grab a portion of chips because it's cheap and it's easy to get hold of?

Or are you going to have a meal?

And how affordable is that and how nutritious is that?

The clue for us is in the title.

We're part of the National Health Service.

We should not be feeding our staff food that isn't nutritious and isn't able to fill them up, keep them healthy.

And isn't delicious.

I mean, deliciousness seems at the heart of what Frank's about.