TV chef unveils new name of hospital diner

The team behind the newly re vamped Scarborough Hospital Canteen inspired by James Martin. From left Chef Glyn Evans, Chef Josie Ward, Chef Alan Rosbottom, Catering manager Pat bell, Chef Darren Glover, Chef Duncan Ferguson and Chef Sharon Ellis. Picture Dave Kettlewell. 113334'18/08/11
The team behind the newly re vamped Scarborough Hospital Canteen inspired by James Martin. From left Chef Glyn Evans, Chef Josie Ward, Chef Alan Rosbottom, Catering manager Pat bell, Chef Darren Glover, Chef Duncan Ferguson and Chef Sharon Ellis. Picture Dave Kettlewell. 113334'18/08/11

SCARBOROUGH Hospital’s catering manager Pat Bell was in for a surprise when TV chef James Martin unveiled the hospital restaurant’s new name.

Pat’s Place threw open its doors after undergoing a refurbishment as part of a BBC TV programme – James Martin’s Mission.

As well as unveiling the new name and look of the restaurant which included a lick of paint, new blinds and new artwork on the walls, patients and staff were also treated to a new menu drawn up by James and hospital chefs.

James, who said that this project has been the “hardest thing he has ever done”, praised the “great team in the kitchen at the hospital.”

Pat said: “James and I have had our ups and downs but overall it has been a delight working with him.

“He went out onto the wards to speak to patients to find out what they thought of the new dishes and he is happy for us to keep in touch with him to ask for any help if we need it.”

As well as a new menu that uses locally produced food and seasonal dishes, there is a new baguette bar and salad bar, freshly ground coffee machine, and suppliers cart which displays a selection of Yorkshire produce such as jams and biscuits.

The daily menu is now displayed on the large blackboard outside Pat’s Place and is rotated on a weekly cycle.

The Saturday Kitchen presenter has been working alongside chefs at Scarborough Hospital as he strives to create a new template to change the way hospital food is created.

The show will be part of a week-long special series for BBC One Daytime, to be broadcast in the autumn.

Working alongside catering managers and hospital chefs, James’ aim was to show how it is possible to produce healthy, appetising meals using fresh local ingredients whilst sticking to a tight budget and improving patient and staff satisfaction levels.