890 days ago
Menu design for Nuffield Health Bristol
All Nuffield Health hospital menus have been created incorporating the ﬁve food groups to allow balanced meals with maximum nutritional beneﬁt, in line with The British Dietetic Association.
The Bristol team offers a range of different menus to patients and their guests including:
À la carte menu
Light bites and snacks
Catering manager Simon George originally trained with the Ivor Spencer School of Butlers in London and is one of the world’s youngest professionally trained butlers. During his career he’s worked for Robert Maxwell, Margaret Thatcher, Sir John Rose, The Chairman of Rolls Royce as well as several other private homes across London. Simon spent a year working in Dubai at a five-star resort as an event manager where he gained valuable experience in international event management. He joined the Nufﬁeld Health group seven years ago at Bournemouth Nufﬁeld but transferred to Bristol when the hospital opened in 2013.
Kitchen manager Stephen Plaister is responsible for all food production on site. Stephen is a classically trained chef who has worked at Bell’s Diner with Chris Wicks and has appeared in The Good Food Guide. He’s also worked at the famous River Station restaurant in Bristol and at Kingsleys in Sydney, Australia.
He has featured on Radio Bristol drive time where he was given his own spot providing listeners with daily recipes when he was head chef at Bristol’s Bon Ton Roulet. Stephen is part of the chef forum that helps to create menus for the Nufﬁeld group and is part of the group’s development team.
Ward host Jane Fitzgibbon has been at Sodexo for almost eight years, after spending time as a barista in a coffee shop in Bristol. In the mornings you’ll find her
serving teas and coffees in the busy outpatients department and then over lunch Jane runs the staff dining room. She loves meeting patients and putting them at ease by taking their minds off their appointments for a few minutes. Jane recalls an amusing story when she thought an elderly patient has passed away. “I was taking his order when he suddenly fell back on the pillows, I rang the emergency bell to alert the nursing staff. It turns out that he had taken some very strong pills earlier and had just fallen asleep!”
Gisela de Bernado
Gisela de Bernado was originally born in Argentina where she ran her own restaurant. In 2008 she decided it was it was time to broaden her horizons and move to America. While she was there she started work for Sodexo at a site in Philadelphia and later Texas, providing hospitality catering for large events and staff catering. Gisela’s specialty is Italian cuisine and specialty cakes; she also has a professional cookery, event management and NVQ Level 3 qualiﬁcations. “I was inspired to become a chef by my grandmother who was an excellent cook, unlike my mother who was an awful cook!” confesses Gisela.
Erika Horvath is the hospital’s front of house supervisor, spending the majority of her time on the wards, but also providing training for new hosts and turning her hand to event catering and deputising for the manager when required. She enjoys building relationships with the patients and says it’s nice to get so many compliments about the food. “They often compare us to a posh hotel,” says Erika, who has been with Sodexo for two-and-a-half years. She’s enjoyed compliments of a different nature too. “I remember a lady who stayed with us being very keen to marry me off to her son!” she recalls. Outside of hours Erika is into keep fit and live music concerts. She’s also started designing her own clothes and bags.
Darius Gherasim has 14 years’ experience as a chef, originally in Romania before moving to the UK in 2009. Darius has a wide experience of cooking different foods and has turned his hand to all forms of catering, from pubs to gourmet restaurants. Darius joined the Bristol catering team in 2014 and since then has completed his NVQ level 2 in professional catering and is now mid-way through level 3. In 2015, he also qualiﬁed as a personal nutritionist.
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