Site focus

Nuffield Health Bristol

Nuffield Health Bristol serve up a treat

 
Time 890 days ago Comments 0 comments
 

Menu design for Nuffield Health BristolKey facts

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
  • Vegetarian menu
  • Gluten-free menu
  • Children’s menu

Simon George

Darius GherasimGisela de BarnadoJane FitzgibbonStephen PlaisterErika Horvarth

Simon GeorgeSimon George

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.


Stephen Plaister

Stephen Plaister

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.


Jane Fitzgibbon

Jane Fitzgibbon

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

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 Horvarth

Erika Horvarth

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

Darius Gherasim

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.

 

Share this story About sharing

  
Send to Kindle

News

Carly’s challenge - Springboard Trek 2019
 

Carly’s challenge - Springboard Trek 2019

This year, Carly from Corporate Services is taking on the challenge of a lifetime and participating in the 2019 Springboard Trek to Borneo.

 
Your Lucky Number
 

Your Lucky Number Christmas bonanza

On 24 December, the winners of the Your Lucky Number special draw were announced!

 
SHCM
 

Christmas message from Sean Haley

In the last full working week before the holidays begin, Sean wanted to reflect on Sodexo's year and thank you for your hard work across the UK & Ireland region.

 
Star Awards
 

Star Awards 2018

All eyes were on The Principal Hotel in Manchester last night (12 Dec) as the city played host to Sodexo’s Star Awards event for the first time.

 
Discover the best time and money saving tips
 

Sodexo Discounts top ten festive tips

The holiday season is in full swing. Discover the best festive time and money saving tips from Sodexo Discounts.

 
WW2018
 

WASTELESS WEEK 2018

 A huge thank you to all sites that participated in WasteLESS Week!

 
Long Service Awards 2018
 

LONG SERVICE AWARDS 2018

The Long Service Awards is one of the highlights of the Sodexo calendar - a fantastic event recognising loyal employees

 
Your Lucky Number
 

Your Lucky Number Christmas bonanza!

To celebrate Christmas and Your Lucky Number’s success, a special draw has been announced - you could win up to £2,000!

 
Salon Culinaire Winners
 

Salon Culinaire puts on a mouth-watering display

Defence & Government Services employees shone at the 2018 Salon Culinaire competition, topping the medal table with 171 awards in total. The segment also boasted both the overall best in show winner, chef Elaine Morris (pictured), and the apprentice chef of the year, Patricia Gora.