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James Martin is on a personal mission to transform the standard of the food at Scarborough General Hospital in North Yorkshire. He hopes to come up with a workable plan to provide healthy, appetising meals for the patients. Today he meets Catering Manager Pat Bell and her loyal team of chefs, and sees for himself where the problems lie. He discovers excessive use of packaged, processed and frozen food, shocking levels of waste, and a complicated and inefficient menu that's not been changed for nine years. But in order to implement any kind of change, he first needs to win the hearts and minds of a reluctant team
James Martin is on a personal mission to transform the standard of the food at Scarborough General Hospital in North Yorkshire. He hopes to come up with a workable plan to provide healthy, appetising meals for the patients. Today, James shows Catering Manager Pat Bell and her team exactly what happens to their meals by the time they get to the ward. He tries to reignite their passion for food by encouraging them to buy fresh, local produce. He takes them to a dairy farm, shows them how to cook simple, fresh soups and invites them to his restaurant kitchen to inspire them further. But James realises he has to find another income stream to cover the cost of any change he wants to implement. The hospital restaurant is a potential goldmine if only the profit could come directly back into the kitchen coffers. But in order for that to happen, James needs to get one man on side - the hospital's Chief Executive Mike Proctor
James Martin is on a personal mission to transform the standard of the food at Scarborough General Hospital in North Yorkshire. He hopes to come up with a workable plan to provide healthy, appetising meals for the patients. In today's episode, James focuses the team on the heart of his mission - coming up with a workable menu to serve both on the wards and in the public restaurant. But will his campaign be over before it has properly begun? The kitchen equipment is in desperate need of an upgrade, but as James learns the hard way, catering is way down on the hospital's list of priorities. In a bid to change this, he presents his new dishes in front of the Hospital Trust. Will he be able to get the backing he needs?
James Martin is on a personal mission to transform the standard of the food at Scarborough General Hospital in North Yorkshire. He hopes to come up with a workable plan to provide healthy, appetising meals for the patients. Today, James returns to Scarborough General Hospital after a two week absence to nail down the detail for the new menus, but is shocked to find out that things aren't going according to plan. Catering Manager, Pat, is struggling to get to grips with his new recipes and is questioning his costings, and even when he road tests his dishes in the kitchen, they're still not coming up to Pa''s exacting standards. Can James come up to scratch when she challenges him to make ninety fresh omelettes for the patients in just fifty minutes? With just three weeks to go before the new menu is due to be launched, will James be able to get everything back on track?
James Martin is on a personal mission to transform the standard of the food at Scarborough General Hospital in North Yorkshire. He hopes to come up with a workable plan to provide healthy, appetising meals for the patients. The big day has arrived. It's goodbye to the nine-year-old menu and James's new dishes are about to be presented to the patients and staff. With more freshly prepared dishes to cook, will they be able to get everything up to the wards on time? Will the revamped onsite restaurant be successful at generating the much-needed extra income? And above all, what will James's most important critics, the patients, think of his new food?
James Martin's mission to improve hospital catering right accross the country. As he begins work with the team at Birmingham's Royal Orthopaedic, has he underestimated the scale of the task ahead? The kitchen staff face losing their jobs thanks to a growing overspend and shocking levels of waste, so as James starts trying to turn things around, he goes back to basics to understand why it is that no-one has any idea how many people they're cooking for. As tempers rise, there's a row with chef Gaz over custard and James meets patients to see what they think of the quality of the food. He also revisits Scarborough General Hospital to see if the team there have kept up with the improvements he introduced.
James Martin continues with his mission to improve Britain's hospital food. Today as he continues working through the problems at Birmingham's Royal Orthopaedic, he realises that if he really wants to affect change at more than one hospital, then he's going to need some help. He invites some of the country's best known chefs to his home to see if he can persuade them to give up their time for free and work to tackle the food at a hospital in their local area. Will they agree to come on board? Back in Birmingham there are tears and disagreements as James sets out to crack the problems leading to the kitchen's terrible problem with waste. But are the team taking on board what he's telling them? And James is invited to help with a new menu being rolled out across every NHS hospital in Wales - although an unexpected problem is quickly revealed.
James Martin's ambition of seeing healthy, nutritious food served to patients everywhere steps up a gear as the brigade of top class chefs he's persuaded to help out start work in their local hospitals. James and Chris Tanner are tasked with creating new easy to swallow meals for stroke patients throughout Devon and Cornwall, Gaulton Blackiston is challenged with finding ways to generate more money to be spent on patients in Norfolk and Stephen Terry continues trying to tackle a surprising complication with a dish he wants to be put on the new Welsh menu. Meanwhile in Birmingham James shows the team how he'd like things done as he takes over as head chef for the day. And to show how easy it is to utilise fresh, local produce on the menu he takes the kitchen department on a trip to a nearby farmers' market.
James Martin and his brigade of chefs put into action the changes they've planned for hospitals across the UK. In Birmingham that means trying out an ordering system James believes will solve some of the kitchen's fundamental problems. But to succeed the whole team has to work together like never before - and even if it works, can it really make any difference to the amount of wasted food? To prove fresh food doesn't have to cost more, James joins chefs Paul Merrett and Lawrence Keogh as they try and improve the choice for patients at London's Royal Free. And James and Stephen Terry meet the health minister for Wales to see what she makes of the dishes they've come up with for the All-Wales menu - and see if she can resolve a situation with suppliers that seems absurd.
In the final programme of the series, James Martin and his team of chefs find out whether they've managed to make a difference to the food in the hospitals they've been working with and discover if the most important people involved - the patients - notice any improvement. In Birmingham it's the culmination of everything in the kitchen staff have worked for. Can they convince James they've really changed and put their problems behind them? And James comes up with a plan to take his mission further forward - but it involves getting together all the key decision makers in the world of health, including government ministers. Will they be interested in hearing what he has to say?
James Martin's campaign to transform hospital food becomes more ambitious than ever. This time, he is determined to find a way to improve patient meals on a national scale and bring about change in as many NHS hospitals as possible. After appealing to the public to send him their own experiences of hospital food, James reveals shocking examples of what is currently being served throughout the UK. James also visits individual kitchens to tackle their particular problems, starting at the Princess Alexandra Hospital in Harlow, Essex, where the team have an overspend that has put the survival of the department at risk. As the hospital's catering manager prepares to retire after 27 years at the helm, can James help him turn the department's finances around - and will that be enough to save the kitchen staff's jobs?
James Martin's campaign to improve the food served to NHS patients picks up pace, as he invites chefs from hospitals across the country to attend a cookery school at his home. As they reveal some of the fundamental problems they face, and James hears real enthusiasm to do things better, he starts to develop a plan he hopes will benefit all hospitals - and patients - nationwide. But for it to work, he needs to persuade some key people to come on board. Meanwhile, James tackles an aspect of hospital food no-one has tried taking on before: the children's meals. Working with the team at the Royal Oldham Hospital, can he come up with a plan to give younger patients food they'll actually want to eat - and satisfy the very particular tastes of one of the ward's most outspoken patients? James also continues working with the staff at Harlow to turn around the kitchen's finances - and save their jobs.
As his plans to tackle hospital food on a national level begin to take shape, chef James Martin also rolls up his sleeves to tackle problems at individual hospitals. James discovers that catering for patients does not have to stop on the wards, as he helps set up a new initiative in Chesterfield designed to help old people returning home after being discharged. Plus it is the first day of his new children's menu in Oldham. Has he found a way to serve nutritious versions of the meals children want to eat? Meanwhile, James's ideas to turn things around at Harlow hit a stumbling block as the team find it hard to get hold of the ingredients they need.
James Martin puts the final touches to the idea he hopes will mean every hospital can serve its patients the healthy, tasty food they deserve. But will his ideas and recipes get the official seal of approval from nutritionists? And in Harlow, it is the team's first day rolling out James's new ideas. Will they be enough to secure the kitchen's future? With the hospital considering switching to a system of bought-in meals, James visits an NHS food production plant to see if that type of catering is as bad as he has always feared. Plus he catches up on the latest at some of the hospitals he has helped in the past to see how the ideas he introduced continue to make a difference.
In the final episode of the series, James Martin prepares to unveil the idea he hopes can make a real difference to the food served in every NHS hospital, in front of a packed room full of NHS chefs and bosses. Can he persuade them to change their current cooking practices and adopt his? For James it is the culmination of years of hard work, but making a speech in front of so many of the people who can make his plans a reality is a far cry from the kitchen environment where he feels most comfortable, and he calls on the support of some familiar faces to help win the audience round. Also, James makes his final visit to Harlow, where there is a big surprise for kitchen boss Andy. And James returns to Chesterfield to accompany the first patient who will be taking home one of the hospital's new grocery bags to help them readjust to life at home.
