Discover how Stuart Donald is redefining hospital meals and patient satisfaction.
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Transforming hospital dining: How one manager is changing perceptions
In the heart of Aberdeen Royal Infirmary (ARI), a culinary revolution is underway, led by catering manager Stuart Donald. With an impressive 97% approval rating from patients, Donald is on a mission to reshape the often-maligned image of hospital food.
Despite the accolades and awards adorning his ‘Wall of Ego’, he faces a persistent challenge: changing the public’s perception of what hospital meals can be.
Fresh, nutritious meals prepared daily
Stuart Donald has been at the helm of ARI’s catering for over a decade, overseeing the preparation of meals for hundreds of patients, staff, and visitors each day.
The hospital’s kitchen, located in the bustling Orange Zone, is a hive of activity where fresh ingredients are transformed into nutritious meals. Each month, the kitchen processes hundreds of kilograms of chicken, steak, vegetables, and more, ensuring that every dish served is freshly cooked.
“We don’t do frozen ready meals,” Donald emphasizes. “Everything here is cooked fresh every single day.” This commitment to quality is a stark contrast to the hospital kitchens of the past, where food quality varied significantly based on a hierarchical system. Today, ARI’s kitchen staff work tirelessly to provide meals that not only meet nutritional standards but also cater to the comfort and preferences of patients.
Comfort food as a healing tool
One of the key elements of ARI’s menu is the focus on comfort food. Donald believes that when patients are unwell, they crave familiar and comforting dishes rather than gourmet options. “What you want is your mum’s cooking, macaroni cheese,” he explains. This philosophy has led to the inclusion of hearty meals like chicken casserole and chili con carne, which are designed to provide both nourishment and a sense of home.
Moreover, the kitchen staff are in constant consultation with NHS dieticians to ensure that every meal is not only delicious but also supports patient recovery. Donald highlights the importance of addressing malnutrition, stating, “It’s proven if you feed people well in hospital, they can recover quicker and get home sooner.” This approach underscores the idea that food is not just sustenance but a vital component of healing.
Innovation is at the forefront of ARI’s culinary offerings. Recently, the introduction of homemade pies made from leftover ingredients has been a hit among patients, significantly outselling pre-made options. “Now we can’t keep up with demand,” Donald smiles, reflecting on the positive response from diners.
Additionally, ARI embraces its staff’s cultural diversity to keep the menu exciting and inclusive. A recent Nigerian food day, supported by Nigerian hospital staff, attracted families and created a sense of community within the hospital. “We had people coming in with their families!” Donald proudly shares, showcasing how food can bridge cultural gaps and enhance the hospital experience.
As Stuart Donald continues to lead the charge in transforming hospital dining, he remains focused on the ultimate goal: improving the patient experience. “Coming into hospital can be a not very nice experience. But if we are able to make that experience better, then that’s our job done,” he concludes. With a commitment to fresh, comforting meals and a dedication to innovation, ARI is setting a new standard for hospital food.
