About: Bognor Regis War Memorial Hospital

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Since the catering changed to a new regime last year all has not gone well. The food served on the wards is no longer tasty, good in appearance or in presentation. The hot food cabinet is delivered to the ward far too early, in one case it was 45 minute before food service. The consequences are that the food has dried out and has lost any nutritional value. The choice has been reduced to the point there are days when I am unable to eat anything on offer. The salads use to be great, now they just consist of a few lettuce leaves, three pieces of tomato and some sloppy coleslaw. The roast meals were alway something to look forward to but now the roast potatoes are rock hard and the meat tasteless. The restaurant always attracted a good trade from both within the hospital and a busy passing trade. It is now deserted following the reduce offer caused by the regime change. To cap this the room is now used for 'training purposes' and therefore the restaurant closes frequently loosing any passing trade. The next we will hear is that the restaurant does not make a profit so it will be closed altogether. When will the NHS accept all is not well and stop using buzz words to try to convince patients that all is well. All is not well. Listen and learn better still turn up unannounced on a ward and taste the food for yourself and you will be appalled if you are honest.

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Response from Nick Fairclough, Head of Marketing, Communications & Intelligence, Sussex Community NHS FoundationTrust

I’m sorry to read that this person’s experience of the catering has been poor. We do keep the quality under review, but hope that they would be happy in future to contact our service experience team (Tel: 01273 242292 Email: sc-tr.serviceexperience@nhs.net) to help us address their concerns more directly.

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Response from Bognor Regis War Memorial Hospital

We introduced the cook-freeze method to provide meals for our inpatients at Bognor Regis War Memorial Hospital in 2012. Cook-freeze is used in over 300 NHS hospitals nationally, and we are shifting to this method at Bognor to give us a consistent and cost effective approach to inpatient catering at our hospitals across West Sussex. The benefits cook-freeze offers include more choice, more consistent quality and more flexibility to cater for dietary and cultural needs. Patient satisfaction ratings in hospital using cook-freeze are high.” Marion’s is generally open during the day to provide a deli-style service of freshly-made sandwiches, salads and paninis. But I’m sorry that from time to time we need to close the space for purposes such as staff training and apologise for the inconvenience this causes.

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