Sheila Dillon

It's 16 pages of rules, but rules that many believe have the potential to shape the next generation's chances of living a long and healthy life.

Yhteisellä matkalla.

Yhteisellä matkalla.

A few weeks ago, we explored what being a creative chef means, especially when economic times are tough.

We went to the development kitchen of a fast food chain, to restaurants serious about buying from local producers, to others famous for their in-house chef training, and we arranged a meeting via Zoom with an unlikely place, a hospital.

I'd read that Milton Keynes University Hospital in Buckinghamshire had a chef who'd come tops

as the caterer of the year.

So far, Frank's passion for the freshly pulled leek or cauliflower has its outlet in the hospital restaurant, open to visitors and staff, and patients.

Everything cooked from scratch.

It hasn't replaced the cooked chill meals for patients.

They're the mainstays on the wards.

But Frank is working on it.

Those fresh soups are his first move.

Hospital food culture is definitely changing, as we've documented in several food programmes.

Last year, we told the story of big moves at Ashford and St Peter's Hospital in Surrey, where the impetus for change came from a small and unusual catering and facilities company, Neller Davis.

This time, we're following the story from the inside, through the eyes of the head of catering, a chef with experience in the restaurant world.

So how has he gone about changing his hospital food culture?

What kind of backup does he have?

What manoeuvring is necessary to go fresh when budgets are tight and the global catering companies major on economic efficiency?

How do you persuade doctors, nurses, managers, cleaners, all the teams that keep a hospital running, that good food matters?