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Hospital staff ensure no one misses a feast

Festive feast: Graham Irish, Stuart Gregory and Andy Davies from Charters Restaurant, Royal Preston Hospital                                                                                                                              Picture:

Festive feast: Graham Irish, Stuart Gregory and Andy Davies from Charters Restaurant, Royal Preston Hospital Picture:

Those with big families complaining about how much cooking they face on Christmas Day should spare a thought for catering staff at Lancashire Teaching Hospitals who will be rustling up more than 800 dinners on the big day.

Patients who are unfortunate enough to be spending Christmas Day in hospital won’t miss out on the festivities as they will still be able to tuck into turkey will all the trimmings from their hospital beds.

Catering staff at Royal Preston and Chorley and South Ribble hospitals will not only be preparing starters, turkey and Christmas pudding for patients across the two sites, but will also be cooking for 
doctors, nurses and other staff working on Christmas Day.

The mammoth task requires a lot of preparation and ingredients so everyone at the hospital can enjoy soup for starter, roast turkey with all the trimmings for the traditional main event and Christmas pudding with brandy sauce to finish off with.

Kitchen staff have to work with 
meticulous organisation to make sure all the food is ready in time for everyone in hospital to enjoy a festive lunch.

And as well as providing festive fodder, the catering team will still be rustling up a large selection of special diet and vegetarian meals.

Helen Littlehales, catering manager at Lancashire Teaching Hospitals, said, “Just because you’re in hospital over Christmas it doesn’t mean you have to miss out on Christmas dinner.

“We serve the full traditional Christmas lunch and we do everything we can to make it as festive as possible.

“We know that no-one would choose to be in hospital over the Christmas period, so we try to go that extra mile and bring a little festive cheer to our patients.”

For the challenge of providing around 800 Christmas lunches, hospital catering staff need the 
following quantities of ingredients:-

80 litres of soup

100kg turkey

100kg potatoes

40kg carrots

40kg sprouts

800 chipolatas

800 stuffing balls

70 litres of brandy sauce for 
Christmas pudding

 

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