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Worcestershire Acute Hospitals NHS Trust

Alexandra Hospital serves up national award winning food for patients and staff

25 April 2016

Soil association

Patients, staff and visitors at theAlexandra Hospital, Redditch, can enjoy award winning food as the catering team received a national award for its fresh ingredients, quality meat and nutritional standards.

The Soil Association Catering Mark awarded the hospital a bronze award, which was presented to the catering team at Quinney’s Restaurant in the Alexandra Hospital on Thursday 21 April.

The hospital is only one of seven successful hospitals to achieve this award nationally. The catering team prepare over 92% of the dishes served onsite and ingredients are sourced from local companies.

Kay Higgitt from Batchley in Redditch, a patient at the hospital, said: “The food here is fantastic and it’s always varied. You can really taste the freshness in the food.

“The staff here are really good, they take into account your condition and understand what you can and can’t eat. It’s great that they’ve won this award, they’re so dedicated and friendly.”

Martin Long, Head of Facilities at the Alexandra Hospital, said: “We’re really proud to receive this award, it’s a team effort, and without all of us working together it wouldn’t have been possible.

“Through our partnership with suppliers across Redditch and Bromsgrove, food bought for the hospital is fresh and locally sourced. All meat served to patients, staff and visitors bear the Red Tractor mark and meets national nutrition standards.”

Lizzi Testani, Project Manager at The Soil Association, said: “Achieving the Catering Mark has been a real team effort from everyone at Alexandra Hospital, we’re so pleased to have worked with them towards it. Receiving this endorsement is an exceptional achievement in the healthcare sector and demonstrates the hospital’s dedication to serving fresh, ethical, sustainable food.”

The Catering Mark award is a widely respected achievement in raising standards in food quality and sustainability in both the public and private sector of catering.

Page last updated: 27 April 2016