Yeovil Hospital’s catering team is setting a new standard in hospital food, earning national acclaim for their innovative menus, patient-focused approach, and sustainable practices. Their exceptional efforts have garnered multiple prestigious awards, including the exemplar status from NHS England and the Hospital Catering Award at the Public Sector Catering Awards 2025.
Achieving the Soil Association’s ‘Food for Life Served Here’ programme’s twelve rigorous standards, the team prioritised tackling malnutrition and dehydration, enhancing meal delivery, and elevating the quality of food served to patients and visitors alike.
Sustainability lies at the heart of their success. The team uses fresh herbs grown in the hospital garden, biodegradable packaging, and locally sourced British ingredients. They meticulously plan menus eight days in advance to ensure seasonal produce is featured, while a real-time food waste tracking system helps minimise waste. Operational improvements include a second walk-in fridge powered by eco-friendly CO2 technology and a noise-reducing kitchen floor to create a better working environment.
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Looking ahead, the hospital aims to introduce a bio-processor to convert food waste into compost, further reducing landfill impact. Additionally, a QR code system is being developed to give patients easy digital access to upcoming menus, complete with photos and nutritional information.
Individual team members have also been recognised for their outstanding contributions. Mathieu Eke, Head of Facilities – Hotel Services, received a Special Contribution Award at the Public Sector Catering Awards. Shannan Abbott, QMS Technical Administrator and Auditor, won the Personal Development Award at the Health Estates and Facilities Management Association (HEFMA) 2025 awards. The entire catering team was shortlisted for the Team of the Year Award by HEFMA.
Yeovil Hospital’s catering team’s unwavering commitment to innovation and sustainability continues to transform hospital meals—improving patient experiences and setting a benchmark for healthcare food services nationwide.