Sheila Dillon

And if it's not delicious, people go back to the chips.

And what we've seen is that people actually want healthy, affordable food.

And they keep coming back for more.

Frank, you've touched on today, I mean, we're coming to the end of this day that we've spent with you, which has been, you know, it's been eight hours of... It's been pretty amazing, actually.

And the longer term that we touched on today, you know, that you have worked in an NH kitchen where patients' meals were all made from scratch, and you said, you know, this is your ambition for this hospital, that would require enormous investment and...

Is that seriously going to happen?

I did wonder if actually you'd do it by stealth, you know, you'd do it dish by dish, so that, you know, you would push the meals that are brought in, chilled, you know, to a tiny little corner and you'd never actually have made the revolution, you'd just taken it over.

I think he'll do it.

You couldn't eat a bowl of his soup, freshly made from those freshly picked veg.

And that's just one of the ways Frank's cooking supports the local economy and take bets against him.

Frank Fiore is special.

Working in a hospital where there's a strong sense that good food matters.

He's been the chief builder of that culture, but he's being supported by a chief executive who enjoys cooking.

Nurses and doctors who believe food is an important part of the healing process.

And staff at every level.

who love the freshly made street food served every lunchtime and are willing to queue for it.

all the people you've just heard.

Perhaps there'd be a lot more frankfuries if more NHS trusts could see what we've seen today, the measurable value of taking food more seriously.

So it was an enjoyable day in spite of you being bothered by the BBC.

Well, Frank, thank you very much.