FSH meals pass taste test


Kerry Mace, sous chef Dave Dymond, chef de partie Genaveve Pamer and Seamus Murphy.        www.communitypix.com.au   d451662
Kerry Mace, sous chef Dave Dymond, chef de partie Genaveve Pamer and Seamus Murphy.        www.communitypix.com.au d451662

The council comprises local community representatives who are passionate about the hospital and the care that it provides.

Serco head chef Steve Newson and sous chef Dave Dymond presented the council representatives with a selection of meals that patients across the hospital were eating that day, including cottage pie, pork steak with worcestershire and mustard glaze and red capsicum, spinach and feta flan.

FSH’s patient catering team produces around 2000 plated meals a day, with patients receiving six meals a day. Since the hospital opened in October 2014, more than 879,500 meals have been delivered.

Mr Newson said that catering for hospital patients was a challenging prospect, with more than 80 dietary requirements accounted for each day.

“We employ 11 trained chefs within our kitchen team and we are all passionate about improving patient outcomes through the food we produce,” he said.

“We are proud to be the only tertiary hospital in WA producing fresh food from scratch on site.

“We’ve recently introduced an a la carte menu for patients in the state rehabilitation service to add some variety for patients who need to spend weeks or even months in hospital.”

The hospital’s meals are delivered in food trolleys to patients in 24 wards in just 45 minutes by automated guided vehicles that operate in non-public areas.