"Catering for Dietary Requirements"

I’ve been visiting a close relative every day recently at UH Ayr and I am now visiting a relative at UH Crosshouse.

I’m really surprised how different the catering service in the Dining Room of the respective hospitals are.

Ayr: plenty of choice on the menu, menus displayed prominently at each service, various dietary options V/Ve/GF clearly marked with an array of up to half a dozen main course options, hot sweets each day and two soups most services. Plentiful other options with other produce available such as crisps, ice cream, tray bakes, etc. The quality of the food is great. 

Crosshouse: a stark contrast. The menu is rarely on display at the right time (or at all). There is rarely any dietary information and the abundance of V/GF options is very poor. The menu seems to be much more limited than Ayr with less hot mains on offer, less carb options, less vegetable options and significantly less other options e.g only one soup, no hot sweets, minimal snack options and the fridge routinely goes out of stock of refreshing zesty drinks during service. Today’s latest … 10 minutes into dinner service and the chips are lukewarm; surely they should be fresh out the fryer.

Why are the two main hospitals in the NHSA&A health board running such disparate levels of service and differing levels of meal option? It feels like some days the chef is scratching around to cobble together an alternative dietary option for me. That makes me feel ill important and awkward. 

I’m very underwhelmed by the Crosshouse catering service and I hope patients have better luck. 

Please can this be fed back to inform an improvement plan.