MEAL TIMES
YOUR FEEDBACK IS IMPORTANT TO US
Breakfast Lunch Supper
07:45 – 09:00 12:15 – 13:45 17:15 – 18:45
Service start times vary by ward
HOW YOU ORDER
Your host will take orders after breakfast
for lunch and after lunch for supper.
MISSING A MEAL?
If you have been admitted to the ward after
lunch or supper orders have been taken,
please ask your ward host or nurse for the
menu options available. We can offer you a
range of hot meals, a snack box or snacks.
YOUR HOST TEAM
Your ward host team are here to help you.
All have been specifically trained in dietary
requirements, and have information at hand as
to the ingredients and nutritional content of all
meals, snacks and desserts. If you need any
information, or would like to comment on any
aspect of the service or quality of the meals
you have received, please just ask.
RANGE OF OTHER MENUS
Please let your ward host or member of the
ward team know if you have any special dietary
requirements, we have the following alternative
menus available should you require them:
Allergen free Renal
Fork mashable Vegan
Gluten free World menu
(including Halal,
Kosher
Low residue
African Caribbean
and Asian
Pureed
vegetarian dishes)
MEETING YOUR NUTRITIONAL NEEDS
If the dining service does not meet your
INPATIENT
expectations please do not hesitate to speak
to the ward host or nurse.
It is also helpful to learn which meals you
enjoyed and to hear from you when you think
DINING
we are doing well.
During your stay we will ask if you would like to
complete a short survey about your experience.
Your feedback is important to us so that we
continually review and improve the catering
services for everyone.
NEED EXTRA HELP AT MEALTIMES?
All staff are committed to ensuring your stay
is as comfortable and trouble free as possible.
If at any time you need extra help please let a
member of staff know, for example:
Assistance with choosing a suitable meal
for your dietary requirements
Help cutting up your food
Extra support or assistance with feeding
FOOD BROUGHT IN FROM HOME
For dietary and food safety reasons, relatives
and other visitors are discouraged from
bringing temperature sensitive food to the
hospital for patients to consume.
Where there are special circumstances
please ensure you discuss this with a
member of nursing staff in advance.
We will record your request and any
agreement reached.
GUIDE TO PORTION SIZES
Main courses and desserts are served in
standardised sizes designed to ensure the
menu delivers balanced nutrition. A smaller
portion can be selected if required.
Potatoes, rice and vegetables are always
available in small, standard or large
(double portion) sizes.
A LA CARTE 2017
We recognise that eating and drinking well
while in hospital is a very important part of
your care. This helps to fight infection, maintain
weight and promote healing and recovery.
If you have a reduced appetite eating small
amounts of energy dense foods coded ED on this
menu can help with your recovery.
Hydration is essential to your wellbeing. Water
jugs will be refreshed twice a day; if you need
an additional top up or exchange please ask
your host or nurse for assistance.
A La Carte Menu ALLERGY INFORMATION
If you have a food allergy please advise your
nurse on admission and always inform the
host each time you place your meal order.
If you have food allergies please also refer
to the Allergen Free Menu. These dishes
have been prepared as Free From: cereals
containing gluten, milk, egg, fish, celery,
crustaceans, molluscs, nuts, peanuts, sesame,
sulphites, mustard, soya and lupin.
DIABETES
If you have diabetes and are carbohydrate
aware please ask for information on the
carbohydrate content of the menu.
Codes used in this menu
ED These dishes are more nourishing than dishes coded H
and contain either more calories and or protein.
GF These dishes are prepared from ingredients that
are either naturally gluten free or contain less
than 20 parts per million gluten. A separate more
extensive menu is provided for patients with
coeliac disease.
H Dishes that contain moderate amounts of fat,
sugar and salt and are suitable as part of a healthy
balanced diet.
S Soft or moist foods easier to chew. Not suitable for
patients with dysphagia.
V Suitable for lacto-ovo vegetarians where milk, eggs
and their products are consumed. These dishes
exclude all meat, poultry, fish and all products
derived from these.
 BREAKFAST LUNCH & SUPPER
CHOOSE 1 HOT DRINK
(and fruit juice if you would like)
Fruit juice:
apple or
STARTER
Soup of
the day
Soft roll with
butter [ED, V]
Mashed potatoes
[GF, S, V]
POTATOES AND RICE
Potato wedges [ED, GF, V]
Chips [ED, GF, V]
Chocolate chip sponge
DESSERT
HOT
Somerset apple cake
orange [S, V] or lower fat Roast potatoes [GF, V] Boiled rice [H, GF, V] [ED, S, V] [ED, V]

Coffee Tea Hot

& Fruit
[GF, H, V] spread [H, V] Boiled potatoes [GF, H, V]

SEASONAL VEGETABLES
Summer fruit crumble
[ED, V]
Chef's rice pudding
[GF, H, S, V]

chocolate juice Plum & cherry pie Stewed fruit

Broccoli [GF, H, S, V] Mashed swede [ED, V] [GF, H, S, V]
MAIN MEALS

4
Vegetable medley [GF, H, S, V] Custard [GF, S, V]
Lunch [GF, H, V]   Minted summer
Cold
AND ANY OF THESE Peas [GF, H, V] vegetables [ED, GF, V]
Roast chicken breast Lancashire hotpot Fruit cocktail in juice Thick & creamy
in gravy [H, GF] Baby carrots [GF, H, V] Seasonal side salad
Shepherd's pie [S, GF] [GF, H, V]
[GF, H, V] yoghurt [GF, S, V]
Baked chicken & Quorn casserole [V] Peaches in juice Low fat fruit yoghurt
vegetable pie [ED] [GF, H, S, V] [GF, H, S, V]
Bread / Toast Cereals Fruits Macaroni cheese [S, V] SALADS
Cottage pie [H, S] Ginger drizzle cake Banana [GF, H, S, V]
Broccoli and herb Available with or without soft roll with butter
Beef lasagne [ED, S] [ED, V] or lower fat spread [H, V]: [ED, V] Satsuma [GF, H, V]
quiche [ED, V] Apple [GF, H, V]
Fish in cheese sauce Strawberry
Cauliflower, spinach & main cheesecake [V] Cheese & crackers
Porridge Yoghurt Spreads and [H, S]
lentil curry [H, GF]
preserves Chicken [H] Cheddar cheese [ED, V]
Salmon & broccoli and egg [V] Raspberry trifle [S, V]
Cheese & tomato Ham [H] Ice cream [GF, S, V]
BREAD bake [S] Orange jelly [GF, S, V]
FRUITS omelette [V, GF] Pink salmon [H] Provençale mixed bean
[H, V]
White Prunes in juice SUPPER
(Bread or Toast) Salad sides

SNACKS & DRINKS

Fresh fruit Chicken & vegetable Tuna pasta bake [H, S]
Wholemeal Reduced fat French Pickle [V]
(Bread or Toast) Ask your ward host casserole [H] Vegetable lasagne
for available options dressing [H, V] Coleslaw [ED, V]
GF Bread / Toast Chicken tikka masala [ED, V]
[H, GF] Caesar salad dressing Potato salad [ED, V]
available Bean chilli [V, GF]
Minced beef hotpot
[ED, V] SNACKS
Cauliflower cheese [V] A range of sweet and savoury snacks are
[ED]
CEREALS YOGHURT Vegetarian sausage SANDWICHES available with your mid-morning and
Corned beef hash casserole [H, S, V] Available on white or wholemeal bread:
Cornflakes Ask your ward host mid-afternoon drinks.
[ED, S, GF]
for available options Plain omelette Chicken mayonnaise Ham Fresh fruit Cake slice Yoghurt
Rice Krispies Fish pie [H, S, GF] [ED]
[S, V, GF] Cheese [ED, V] Savoury biscuits Sweet biscuits
Weetabix Egg mayonnaise Corned beef & tomato
Branflakes [ED, V] [ED]
Tuna mayonnaise [ED] DRINKS
Porridge
OUR DAILY SPECIALS A selection of hot and cold drinks will be
offered to you throughout the day.
Your host will be delighted to tell you about JACKET POTATOES
Tea Fruit / herbal tea Hot chocolate /
Butter Jams our daily specials. All served with butter or spread and malted drink Coffee / Decaffeinated Coffee
Lower fat Marmalade your choice of fillings: Milk Squash
SPREADS spread Plain [ED, GF, H, V] Cheddar cheese
AND Honey
Baked beans [ED, GF, V] Scheduled Service time
PRESERVES Marmite [ED, GF, H, V] Tuna mayonnaise Early morning With breakfast Mid morning
[ED, GF, V] After lunch Mid afternoon After supper
Evening