REFURBISHMENT OF EXISTING BULK COOKING AND PLATED MEAL ASSEMBLY AREA AT EAST SURREY HOSPITAL
A delicious aroma of Irish stew rises from a brat pan at East Surrey Hospital Sussex
This is traditional cooking for the lunch menu and the senses also pick up a scent of sponge pudding browning in the oven. It could be Sunday lunch at home with ‘
Many hospitals have moved to cook-chill or cook-freeze systems, but Trust Catering Manager Tony Roulinson questions their “variable” quality and the health & safety issues raised by de-skilling hospital kitchens.
Tony Roulinson (ex-Aramark via Stuart Cabeldu) is proud that
Food is prepared fresh daily, with 11 kitchen staff, including a kitchen manager and six chefs feeding around 800 customers daily in this 520-bed hospital. Patients choose from a menu which includes three home-made hot dishes (or salads and sandwiches) within the main course offer.
In 2003 the hospital started a complete refurbishment budgeted at £30 million and in late 2004 work began on the kitchen and even though this included building and removing walls only inches from where chefs were working – meal service was not affected.
Hallmark refurbished the kitchen in sections, working behind sealed screens to prevent chemical and physical contamination.
“One of our biggest problems was that the kitchen had to be fully operational all of the time. We had to be very careful about contamination and absolutely certain that the building work was not going to cause any problems, such as dust getting into the air,” says Roulinson.
As the chefs peeled, chopped, baked, seasoned and stirred, Hallmark (in conjunction with the building contractor): -
Re-built the dishwash area – re-positioning a large flight dishwasher (handling 23,000 items daily) and installing new ventilation.
Built a pot-washing area and installed the machine.
Relocated the salad-preparation area. The only suitable space was next to the hot cooking area, so Hallmark also built a screen to provide the necessary seperation.
Installed equipment including a new meal-plating belt, ovens and food mixer, plus existing equipment such as boiling and brat pans were repositioned.
Finally, all surfaces including the tiled walls were treated to a hygienic, easy clean finish.
“It all started with the tender process,” explains Roulinson. “Three companies bid but Hallmark’s tender was the most pro-active – they listened to what we wanted and know how to work with the customer!
“Hallmark’s staff (Barry Gardiner was my main point of contact) were helpful; they listened, were very conscious of the fact they were working in an operational kitchen and complied with all the restrictions of working on such a project.
“It’s a very personal, individual service which looks at the detail. I think they are a very good company.”
PICTURE CAPTIONS
Top left: Trust Catering Manager Tony Roulinson alongside the plating-up belt. Plates are similar to the Ganymede system featuring heated bases and lids and meals are delivered to wards via trolleys – the longest journey being just three minutes.
Above: Chef Luis Fernandez tending a hearty, home made batch of Irish stew.
Bottom: Salads prepared fresh daily.
