BOSSES at Somerset hospitals – including those in Chard, Crewkerne and South Petherton – have said they are working to ensure the food they serve complies with new Government recommendations.

Tasting sessions were held at Musgrove Park Hospital in Taunton which coincided with the launch of a new Department of Health report recommending food standards for hospitals and focusing on quality, choice and promoting a healthy diet for patients and staff.

The recommendations include serving fish twice a week, using seasonal produce, cooking potatoes, rice and vegetables without salt and making half of all desserts fruit.

Hospital facilities manager Philip Shelley said: “We want to see as many people as possible trying the food to get their opinions so that we can really find out what they think of our hospital food and how we can improve it.

“We use local suppliers for our raw meat, milk and vegetables – it’s about using what we have in the community.

“We recognise that people’s eating patterns have changed and so we have more pasta and spicy dishes to reflect that, along with the more traditional foods. It is by working with patients and families that we can ensure our food and hydration levels always continue to improve.”

Paul Courtney, spokesman for NHS Somerset Clinical Commissiong Group, said the guidelines apply to community hospitals too, including those at Chard Crewkerne and South Petherton.

He added: "It applies to hospital food everywhere so they will all have to ensure their food is meeting the criteria."

A spokesman for Yeovil District Hospital said it believed providing good quality, nutritious meals was a vital part of both the healing process and the overall patient experience.

He added: “Patients make their food choices prior to each meal, giving them more choice and flexibility, with orders taken via iPads to improve accuracy and help reduce potential food waste.

“Away from the wards, we have recently refurbished our on-site restaurant with a focus on offering freshly prepared hot dishes, healthy options and a great variety of drinks and snacks, supporting local producers wherever possible.”

The spokesman said a fruit and vegetable stand will soon be introduced next to the main entrance twice a week.

Under the new guidelines, all hospitals will be scored on the range and quality of food, whether the menu is approved by a dietician, the availability of fresh fruit and food between meals, the variety of options at breakfast and the cost of the food provided.