What makes a prize winning hospital catering service? Staff and patients at Musgrove Park hospital in Somerset explain what makes it a leader in the field
The words “delicious” and “fantastic” are usually used to describe the food served in a top restaurant, but 71-year-old John Lawton is not talking about a meal at a Michelin star eatery, he’s describing the food at Musgrove Park hospital where he is an in-patient.
“You can’t knock it,” says Lawton as he happily tucks into a piping hot chilli con carne. “It makes the stay a lot more pleasant, because you are getting a good meal. I love the variety on offer and the staff are very flexible.” Continue reading... The Guardian
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