How stay in hospital can be a fine dining experience11th November 2008
Connoisseurs will pay hundreds of pounds to enjoy top dishes from a Michelin-starred chef at a top restaurant, but those delights are now being served up to patients at a Birmingham hospital.
Celebrity chef Paul Heathcote has cogitated over the emotive issue of hospital food to design a menu of cordon bleu meals for BMI Priory Hospital, in Edgbaston.
Heathcote, who trained with Raymond Blanc and is a Michelin-starred restaurant owner has come up with dishes including slow roasted Goosnargh duck with five been salad and braised beef in beer with mushroom and green peppercorn pie.
John Sharp, executive director of the BMI Priory Hospital, said: "Patients are not able to go out to restaurants whilst in hospital, so we'll bring the restaurants to them.
"This company is dedicated to making patients as comfortable as possible during their stay and providing them with high quality food is a further sign of that commitment."
Chef Heathcote added: "I have created restaurant style dishes made with fresh quality ingredients and a traditional British flavour for the hospital. I am delighted to be working with their chefs to create something special for their patients, staff and visitors."
Despite hospital food becoming notorious for its blandness and described as "cold", "unappetising" and "dull" in a national survey, it has been reinvented in recent years.
Former Masterchef presenter Lloyd Grossman even fronted the £40 million Government's Better Hospital Food programme to transport patient meals.
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Title: How stay in hospital can be a fine dining experience
Author: Anne Waller
Article Id: 9159
Date Added: 11th Nov 2008