Yesterday, (March 25) during the HRC show at London’s ExCeL, Prue Leith cut the ribbon on a new book, produced by The Chefs’ Forum in partnership with Prue and the NHS Food Review.
‘The Healthcare Chefs’ Knowledge’ is packed with essential information for any chef working in healthcare. It features 100 dishes from main courses to soups, desserts, snacks, sides, grab-and-go, plant-based meals and dishes to use up food that may otherwise end up as waste - such as broccoli stalks for instance - complete with recipes and full nutritional breakdown, as well as interviews and features with NHS colleagues and topic experts.
The launch event, which took place on the Rational stand at HRC was attended by key stakeholders, media and industry guests, who were served recipes from the book, cooked in Rational ovens. One dish (recipe 32), Lemon Chicken Chow Mein, was cooked live during the event by NHS Chef 2022 winners Erica Bell and Shelley Pearson-Smith.
Commenting, Prue Leith said: “It’s an exciting step for our NHS catering teams, providing chefs the tools and confidence to lead change.”
Phil Shelley, National Lead for Net Zero Food, NHS England, adds: “For the first time a single book encapsulates everything you need to know about current hospital food thinking. It is an incredible resource for chefs and caterers to be able to dip into and learn from.”
1,000 copies of the book have been printed and will be shared with the 220 Trusts within NHS England. It is also available as an ebook on Kindle via Amazon.
