In 2001 the government looked at how hospital food services could be improved. Research showed that a few changes could make a huge difference to patients' mealtime experience.

A team of experts were brought together and the Better Hospital Food programme was launched in May 2001. The programme was designed to make effective changes to hospital food services country-wide.

The Better Hospital Food programme's initial aims were to: 

  • produce a comprehensive range of tasty, nutritious and interesting recipes that every NHS hospital could use; 
  • redesign hospital printed menus to make them more accessible and easier to understand; 
  • introduce 24-hour catering services to ensure food is available night and day; 
  • ensure hot food is available in hospitals at both midday and early evening mealtimes. 

Organisations and people involved

A Better Hospital Food Panel was established to support the programme. Panel chairman is food critic and broadcaster Loyd Grossman, panel members are:

  • Paul Dermody, Member of the Hospitality Training Foundation (Formerly Chief Executive De Vere Hotesl Plc); 
  • Mario Wyn-Jones, food writer and former chief inspector for Egon Ronay guides; 
  • John Edwards, Professor of Food Service Management, Bournemouth University; 
  • Iqbal Wahhab, restauranteur; 
  • Joan Rogers, Chief Executive, North Tees and Hartlepool NHS Trust; 
  • Jane Cooke, Chair, Frimley Park Hospitals NHS Trust; 
  • Simon Williams, Director of Policy, Patients Association; 
  • Sylvia Whitrod, NHS Patients’ Food Group; 
  • Hilary Rowbottom, NHS Patients' Food Group; 
  • Alison McCree, National Chair, Hospital Caterers Association; 
  • Graham Walker, Catering Manager, Guys and St Thomas’ Hospital, London; 
  • Rick Wilson, British Dietetic Association; 
  • Charles Abolins, Director of Facilities, Northampton General Hospitals NHS Trust; 
  • Susan Osbourne, Director of Nursing Services, St Mary’s NHS Trust; 
  • Philip Davies, Customer Service Project Manager, Asda; 
  • Geraldine Cunningham, Director, Royal College of Nursing Clinical Leadership Programme.

A range of new recipes for use in NHS hospitals was developed by a team of Leading Chefs, headed by Loyd Grossman.

The Better Hospital Food Partnership Hospital Sites Club was formed from hospitals previously associated with the programme plus new hospitals that had made significant progress in implementing the 2001 Better Hospital Food targets. The club provided a forum in which NHS managers responsible for providing catering services could share ideas and information.

The NHS Purchase and Supply Agency reviewed the specifications for raw ingredients in the National Dish Selector to ensure the use of good quality and value-for-money ingredients. This was designed to give patients greater confidence that their meals are made from wholesome ingredients.

Ingredient specifications 2.9Mb PDF document

Other organisations involved

  • Environmental health officers worked in close association with the NHS to provide a forum of opinion about current food safety issues and a sounding board for the future. 
  • The Hospital Caterers Association attended meetings on a quarterly basis to discuss issues associated with the implementation of the Better Hospital Food programme. 
  • The NHS Menu Group included dietetic professionals nominated by the British Dietetic Association, caterers nominated by the Hospital Caterers Association and nurses who were nominated by the Chief Nursing Officer. The group gathered information about the most popular dishes currently used in the NHS. 
  • To ensure patients' views were taken into account when planning the NHS Menu programme, a Patients Food Group was set up. The group consisted of 14 patient representatives recommended by organisations including the Patients Association, the Patients Forum and the Multiple Sclerosis Society. 
  • The Vegetarian Society was involved in the development of recipes. The Vegetarian Society logo appears alongside dishes that are suitable for vegetarians.