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Every healthcare organisation has a responsibility to provide the highest level of care possible for their patients, staff and visitors. This includes the quality, nutritional value and the sustainable aspects of the food and drink that is served, as well as the overall experience and environment in which it is eaten.

The Healthcare Chefs’ Knowledge is the second book in a series produced by the Chefs’ Forum in partnership with the great Prue Leith and the NHS Food Review, and it catalogues everything a chef working in healthcare needs to know about hospital catering.

Report on a patient, service user and family carer focus group for NHS England on proposed written resources for staff and patients about meal and snack times

Findings and recommendations of the independent review of NHS hospital food.