Milton Keynes Hospital
Francesco Fiore, Catering manager at Milton Keynes University Hospital University Trust
Our Journey So Far
As the Catering Manager at Milton Keynes Hospital, I am proud to share how we have helped our community, local suppliers and farmers get their food into our hospital and to hopefully inspire you to do the same.
I am passionate for locally grown and supplied produce, and working with Love British Food has empowered me to change the way the hospital works with suppliers and supports local food.
The first local supplier we worked with was AB Fruits, a small fruit and veg supplier just 27 miles away from our site. AB Fruits understand our ambition for nutritious, healthy food at the hospital and were key to ensuring we use seasonal produce at its most fresh, sourced right here on our doorstep.
We encourage our Catering Team to meet our suppliers face to face to gain an understanding of how they work, and to check they share the same values as us. We visited AB Fruits and took a closer look at the produce they supply and how they support British farmers. They took us to visit one of their farmers - Crossways Farm – and we saw the vegetables being grown in often challenging British weather. We learnt about watering crops by irrigation and how the crops are rotated on the land. The crops include leeks, celeriac, pumpkins, squash, savoy cabbage, brussels sprouts, asparagus, purple sprouting broccoli and cauliflower – most of which we use at the Hospital.
In 2023, we introduced Farm to Table specials to our hospital menus and try to do one of these each month. We give full traceability on the food items, even down to the field it is from. We want to further develop this to push more seasonality of food and educate our customers (who are our patients, visitors and staff) on how they might make seasonal, local choices at home.
The Catering Team also visited our local butcher – The Buckingham Butcher. They have been in the butchery trade for over 20 years supplying restaurants and schools and now us as their first hospital. They are incredibly passionate about working with local farmers and buying British, and keen to supply more hospitals in the future. Working directly with the butcher gives us full traceability and access to see them working at any time.
Finding local suppliers in our area was not easy, particularly as hospitals operate to complex and high standards, have demanding procurement processes and require stringent Hygiene certification. However, we strongly believe a local hospital should support local businesses and vice versa. This supports the health of the community, the local economy and demonstrates good social values.
We are always conscious of needing to get value for money, and I believe our approach is cost-effective and responsible. We are able to support local community suppliers and, at the same time, ensure patients have access to tasty, nourishing food that contributes to their recovery and, I hope, sends them home quicker and healthier. For our staff, we know that they can rely upon decent meals and snacks that give them nourishment, comfort and sustained energy to work in our very demanding environment.
My recommendation is the food that we serve should come straight from a local farm or supplier close to you.
Share:
You may also be interested in...
Yeovil District Hospital (YDH) are committed to improving the care experience for their patients, staff, and visitors. They have an innovative approach to improving meal provision, with a special focus on tackling malnutrition and dehydration, streamlining meal delivery, and enhancing both the patient and customer experience. Through strategic improvements in menu design, waste management, and patient-centric service, the hospital catering team has successfully met the challenge of providing nutritious, appealing meals that cater to the diverse needs of the hospital community. As part of their commitment to sustainability, a comprehensive waste reduction initiative that targets food waste at all stages of meal provision—from kitchen preparation to patient plated and unserved meals was introduced. By partnering with food service providers and leveraging technology, they implemented real-time waste tracking, allowing them to identify inefficiencies and reduce unnecessary food wastage. Additionally, they transitioned to biodegradable, recyclable meal packaging, reducing their carbon footprint and contributing to the hospital’s broader environmental goals. The Catering team have come a long way in recent years, demonstrating fantastic improvement for not only patients, staff but also visitors, with many changes including waste, improving service levels and patient/customer experiences. The in-house service has seven chefs at working YDH included in the team of over 40 staff, the Catering department has grown in recent years with the influence from new management with Catering and Hospitality background. The use of local and seasonal provisions are used to write menus for both patients, staff and visitors, has not only reduced costs but also reduced Caterings carbon footprint & sustainability in food, the catering team work closely with suppliers in the KPI monthly meetings to talk about seasonal provisions Regular monthly meets between the Catering and the Dietitians was implemented back in 2018 and has paid dividends, with both departments working closer together for patient nutrition and hydration, the chefs work with the dietitians on menus to make sure there is a well-balanced menu (remember food is medicine) the newly appointed Catering Liaison Officer (CLO) in 2023 is the link between the Catering and Dietitians but also the patients. The CLO carries out weekly surveys from staff and visitors, including speaking directly with the patients on the wards, this has allowed the Catering team to make changes by listening to the feedback, it gives the team a better understanding of what is and isn’t liked from the most popular meals to the not so popular meals and what sides of vegetables go with what main courses, this also helps with portion sizes and waste, there is also a suggestion box in the staff canteen as well as QR codes for feedback. Menus at YDH are written 8 days in advance by the chefs, with the use of seasonal provisions, using local British ingredients from local suppliers. The chefs working closely with the Dietitians in the monthly meetings, write varied well-balanced menus, dried herbs are banned in the kitchen with the chefs having their own herb garden outside in the seating area. The patient-centric strategy focuses on creating the environment where the needs, preferences, and experiences of patients are at the heart of every decision made. This approach improves outcomes, enhances patient satisfaction, and drives better care delivery, the team commitment is consistently communicated of the importance of a patient-centred approach which will keep improving patient outcomes and experiences. The Catering team have regular training sessions, encouraging staff to take an active role in enhancing the patient experience by providing them the tools and autonomy to solve patient issues quickly and effectively, by phone or in person. Part of the Catering Liaison’s Officers role is to work with not only dietitians but clinical staff, working together on patients care plans, which includes their nutrition and hydration. A newly refurbished staff canteen called the Breeze Café offers a clean, quiet, and accessible facilities including a garden (in the summer) for staff, visitors and patients to visit and enjoy the talented chefs’ delights, from the Deli-bar to Asian Thursday and a fantastic carvery with three meats and proper homemade gravy every Wednesday and Sunday is a must try. Focusing on mealtimes, the Catering team work closely with the Housekeepers who serve the food at ward level ensuring the service of meal times run as smooth as possible, with late meals being delivered for any patient outside of lunch or supper times, digital meal time ordering as close to meal times not only ensures the patient gets what they ordered, it has helped reduce food waste and efficiency. The development of a QR code system where patients can look at the coming weeks menu, with pictures and nutritional information will be rolled out for 2025.
Love British Food is delighted to announce that its unique podcast series has been shortlisted for the prestigious Marketing Award at the 2025 Public Sector Catering Awards, marking a significant recognition just one year after its launch. Led by Derek Wright, Director of Love British Food and Head of Catering at Blackpool Local Authority, and expertly edited by Georgina Wright, the podcast has quickly gained recognition for tackling some of the most pressing and complex issues in the UK food supply chain. Since its debut, the Love British Food podcast has featured engaging and thought-provoking conversations with voices from across the sector, including caterers, farmers, chefs, procurement leads, educators and public sector leaders. Episodes have explored everything from sustainability and supply chain resilience to the challenges of delivering nutritious British food in schools and hospitals. Each episode concludes with a popular seasonal food feature led by Ben Bartlett, Director of Love British Food and Director of Master Chefs GB, highlighting the importance and versatility of local seasonal British ingredients. Episodes start with an update from our resident farmer, Sam Mallinson who is a 3rd generation arable farmer from Lancashire. Sam shares monthly updates about his family farm in Lancashire. Commenting on the news, Alexia Robinson, Founder of Love British Food, said: “This shortlisting is a fantastic achievement and a real testament to the energy, honesty and passion that goes into every episode. Huge congratulations to Derek and Georgina, our Farmer-in-Residence Sam, and of course Ben Bartlett for creating something truly original. These podcasts are the first to really cover the full farm-to-fork journey, through insightful conversations with the people who keep our food system going. We’re proud to be giving them a platform.” The awards ceremony will take place on Thursday 24th April at the Hilton London Metropole, where winners will be revealed in a celebration of excellence across the public sector catering landscape. Podcast links: https://www.lovebritishfood.co.uk/podcasts
On a crisp morning in the heart of Argyll and Bute, the small community schools on Islay and Jura are buzzing with excitement. In the lunch hall of Small Isles Primary, a group of children eagerly line up to try something new - a plate of wild venison meatballs, freshly prepared and sourced from the very hills surrounding their homes. This is not just another school meal - this is the future of sustainable, locally sourced food in action. The groundbreaking pilot project, launched in partnership with Argyll and Bute Council, Wild Jura, and Food for Life Scotland, aims to bring the rich flavours of Scotland’s wild larder to school children while promoting sustainability and supporting the local economy.
Our Prime Minister Keir Starmer was quoted in an interview last week by saying voters must choose between a 'tax break' for farmers or tackle the NHS backlogs. How about our government invests in farming and start to revolutionise the food system to produce highly nutritious food in more accessible places and affordable avenues to ultimately reduce the consumption of ultra processed foods and to deduct revenue and profit from the large corporations who are contributing to the current obesity and mental health crisis? Surely the corporate fat cats are morally and directly responsible for the heavy burden upon our NHS? Jenny Jefferies explores further the widening gap between farmer and consumer for Love British Food…
Love British Food and No Farmers, No Food are delighted to announce a partnership dedicated to promoting British farmers. Together, they will champion initiatives to ensure British food is the primary choice in public institutions and push for fair supermarket pricing that reflects the true value of our farmers' hard work.
Love British Food, the leading organisation promoting British food at grassroots and industry levels, is delighted to announce the appointment of Cathy Amos as Non-Executive Director. Cathy, who currently holds the position of Head of Customer Marketing at Brakes, is celebrated for her extensive experience in the food service sector, particularly within the public sector which is integral to Love British Food's mission. Cathy Amos has devoted her career to the food and hospitality industry, with a focus over the last decade on supporting caterers in public and care settings. At Brakes, she leads a team of development chefs who specialise in these sectors. She has also collaborated closely with leading contract caterers and various public sector bodies, including PSC, LACA, TUCO, NACC, and the HCA. She joins other non-executive directors: Derek Wright (Blackpool Catering), Tim Radcliffe (NHS England) and Ben Bartlett (Master Chefs GB).
Our family business, the British Hamper Company, was founded in 2014 by our eldest son James, together with my husband and me.
Soil Associations’ Food for Life and Love British Food join forces to amplify the need for British food to be accessible for all Two leading food campaigning organisations have joined forces to champion the importance of buying British in public sector settings. Soil Association’s Food for Life and Love British Food will support each other’s mission for good food for all in the public sector, hospitality and beyond. [EB1] With a deep synergy between both organisations', together they will advocate for shorter, more sustainable supply chains to make British food a central part of schools, hospitals and other settings. “We are delighted that Food for Life’s sustainable catering team has approached Love British Food proposing that we collaborate to further both our organisation’s activities. I am excited in particular that Food for Life schools will now be invited to take part in British Food Fortnight, joining the hundreds of schools that already run special menus for children during the national food celebrations.” Alexia Robinson, CEO, Love British Food It’s a great time to join forces with Love British Food to amplify the work that both charities are doing to put more fresh, minimally processed, British food on the plates of the nation. We look forward to collaborating with each other to strengthen our combined calls for change across the food industry and support caterers and suppliers to access our homegrown produce. Amit Dattani, Director of Healthy and Sustainable Diets, Soil Association Notes to editors: Food for Life – Founded in 2003 has been running for over 20 years to make good food accessible for all. A Soil Association programme working directly with caterers, schools, and communities to implement sustainable and lasting change within the broken food system. Food for Life Served Here is the sustainable catering certification run by the Soil Association. It currently has certified caterers in over 6500 schools across the UK. Food for Life Schools Award empowers schools to build solutions that reach beyond the school canteen through the pioneering whole school approach. Focusing on system wide change and supporting people and communities to understand how to advocate for improved access to, and education around, good food. Currently operating in over 600 schools in England. The Soil Association is a leading sustainable food and farming charity. Since 1946 the organisation has impacted millions of people, creating practical, nature-based solutions to recover climate, nature and health through sustainable and regenerative food, farming and forestry. Promoting the connection between people, food, and the natural world, lobbying government on key environmental policies, helping to serve millions of certified school meals and engaging thousands in farmer-led research. Love British Food Love British Food was founded by Alexia Robinson in 2002. It is the leading voice promoting British food in communities around the country, working at grassroot and industry level. Its work focuses on creating a vibrant domestic market for British food that gives farmers and producers the confidence to invest and ensure our food security, enabling sustainable supply chains that make good food available for all. It is the organiser of British Food Fortnight, the national food celebration that reaches millions every autumn. 1,000s of shops, pubs, restaurants and communities, large and small, take part. Love British Food’s activities aim to make quality British food available to all sectors of society. It is a uniquely trusted voice in the public sector, where Love British Food has become an established promotion in schools, universities, hospitals, care homes. As part of this, it is the longest serving representative of the British food industry on the Public Sector Catering Alliance; working to ensure British food is the first supplier of choice. It runs a national programme of farm visits for caterers, giving them a new appreciation of the value of British food to the supply chain. To date it has hosted 193 NHS caterers on 9 farm visits. And it facilitates working groups of public sector chefs providing the industry with a knowledge exchange platform. It has a long association with the education sector having published the first guide to teaching food and cookery within the national curriculum: ‘Putting the Ooo back into Food’, endorsed by the Department of Health and Department for Education and Skills. Distributed to 35,000 schools, this established British Food Fortnight as a core event on the school calendar. Hundreds of teachers and school catering teams have taken part in the event over the years. Love British Food has a very active social media presence and a Love British Food farm to fork podcast. It launches a new series for chefs in 20245: Get Seasonal with Love British Food, aiming to help chefs buy British more easily through the wholesale sector. Further information: E: alexiarobinson@lovebritishfood.co.uk W: www.lovebritishfood.co.uk
