The review highlights the essential developments required to ensure a sustainable food provision and service of the highest possible quality over the forthcoming years.

A panel of experts, including Prue Leith, Dr Rupy Aujla, Craig Smith, Shelley and Mike Ridder, discussed the headline topics with the aim of providing the vision, insight and expertise required to meet the objectives of the review.

Over 130 NHS catering managers, chefs and dieticians signed up to and attended the virtual event.

Adam Knights, marketing director, at Rational UK, said: “We were not only very pleased with the way in which the hospital seminar was delivered by the experts, but also the extremely positive way it was received by the audience.

“We have successfully worked in partnership with The Chefs’ Forum to provide a platform for individuals from the hospital sector, including buyers, chefs, kitchen designers, equipment manufacturers, chief executives and catering managers who together can make a change for better hospital catering standards.

“We plan to build on this and deliver a series of Hospital webinars and future events to galvanise and support all involved in changing hospital menus for the better.”

Dr Rupy Aujla, founder of Culinary Medicine UK and author of The Doctor’s Kitchen, was very much of the opinion that ‘Food is Medicine’ and the need to engage staff members, especially nurses as they are the ones linking face-to-face with patients.