Cottage pie, pork steak with Worcestershire and mustard glaze and red capsicum, spinach and feta flan. These were some of meals put to the test when the Consumer and Community Advisory Council visited Fiona Stanley Hospital last week. The council comprises local community representatives who are passionate about the hospital and the care that it provides.
Fiona Stanley Hospital head chef Steve Newson and sous chef Dave Dymond served the council representatives a selection of meals on the menu for patients that day.
The FSH patient catering team delivers around 2,000 fresh and nutritious meals to patients each day. Patients select their meals from a personalised menu that accounts for more than 80 different dietary requirements. Since the hospital opened in October 2014, more than 879,500 meals have been delivered.
Steve Newson said that the team was motivated by providing a first class service to patients.
“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.”
Automated guided vehicles assist with transporting the meal trolleys to the hospital’s 24 wards, where meals are personally delivered by Ward Housekeepers.
The Consumer and Community Advisory Council visit to FSH was featured in the Melville Times.
Image: Kerry Mace, sous chef Dave Dymond, chef de partie Genaveve Palmer and Seamus Murphy