Puree Menu
Puree: Soft and smooth
with no lumps present Formed in a single consistency.
Does not require chewing.
Welcome
Dear Patient,
Firstly we would like to warmly welcome you to
Chesterfield Royal Hospital NHS Foundation Trust.
We hope that your stay here is as comfortable as possible.
The bedside ‘Patient Menu Guides’ have been designed to allow
you easy access to ‘General Menus’ and ‘Special Diets’.
Our menus have been carefully selected to ensure
patients nutritional needs as well as their religious
and cultural beliefs are catered for.
Your meal order will be collated via our “electronic menu ordering
system” in the morning for your preferred lunch choice and in the
afternoon for your preferred evening meal choice. The “Week at a
Glance” bedside menu will inform you of your daily menu options
in advance of your order being taken. Ward personnel will provide
assistance should you require help when selecting your meal.
We hope you enjoy your meals
Dietary coding
BALANCED CHOICE Dishes that contain moderate
amounts of fat, sugar and salt and are suitable as part of a
balanced, healthy diet (suitable for those with diabetes).
ENERGY DENSE These dishes are more
nourishing than balanced choice dishes.
VEGETARIAN Suitable for lacto-ovo vegetarians
where milk, egg and their products are consumed
but excludes all meat, poultry, fish and ingredients or
products derived from these e.g. gelatine and rennet.
Information on the allergen content of our foods
can be obtained from the catering department
Monday
Lunch
Evening
APPETISER
MAINS
Soup of the day
ED
V
MAINS
Shepherds pie, with
peas & swede ED
Cod in parsley sauce,
creamed potato
& carrots* ED
Herby root veg bake
with creamed potato
& broccoli ED V
Beef goulash with
creamed potato
& broccoli ED
Parsnip, potato & carrot
gratin with swede
& broccoli ED V
DESSERTS
Semolina
ED
V
Cold banana custard
Vanilla ice cream
BC
BC
V
V
DESSERTS
Rice pudding
Apple sponge
and custard ED
ED
V
V
* This dish is MSC certified
Please note: fish dishes may contain bones
3
Tuesday
Lunch
Evening
APPETISER
MAINS
Soup of the day
ED
Corned beef hash,
swede & broccoli ED
V
Quorn sausage hotpot,
creamed potato &
broccoli BC V
MAINS
Chicken casserole,
creamed potato & peas
Fishermans pie with
peas & carrots* ED
Cauliflower cheese,
creamed potato
& carrots ED V
ED
DESSERTS
Semolina
ED
V
Cold chocolate
custard BC V
Vanilla ice cream
DESSERTS
Rice pudding
ED
V
Ginger & syrup sponge
& custard ED V
Information on the allergen content of our foods
can be obtained from the catering department
4
BC
V
Wednesday
Lunch
Evening
APPETISER
MAINS
Soup of the day
ED
V
MAINS
Beef & vegetable
casserole, creamed
potato & broccoli ED
Cod in cheese &
chive sauce, creamed
potato & carrots* ED
Vegetarian goulash,
creamed potato
& swede BC V
Pork & apple
casserole, creamed
potato & carrots ED
Herby root veg bake,
creamed potato &
broccoli BC V
DESSERTS
Semolina
ED
V
Healthy balance
yoghurt BC V
Vanilla ice cream
BC
V
DESSERTS
Rice pudding
ED
V
Carrot cake with orange
sauce & custard ED V
* This dish is MSC certified
Please note: fish dishes may contain bones
5
Thursday
Lunch
Evening
APPETISER
MAINS
Soup of the day
ED
V
MAINS
Pork & thyme
casserole, creamed
potato & carrots ED
Salmon in parsley
sauce, creamed
potato & broccoli ED
Cheese & potato
bake with broccoli
& carrots ED V
Chicken in tarragon,
creamed potato
& carrots ED
Caribbean quorn
stew, creamed potato
& broccoli ED V
DESSERTS
Semolina
ED
V
Cold banana custard
Vanilla ice cream
DESSERTS
Rice pudding
ED
V
Vanilla sponge &
custard ED V
Information on the allergen content of our foods
can be obtained from the catering department
6
BC
V
BC
V
Friday
Lunch
Evening
APPETISER
MAINS
Soup of the day
ED
Chicken casserole,
creamed potato & peas
V
ED
Cauliflower cheese
with creamed potato
& carrot ED V
MAINS
Beef cottage pie with
peas & carrots ED
Cod in butter sauce,
creamed potato & peas*
DESSERTS
ED
Semolina
Quorn sausage hotpot,
creamed potato &
broccoli BC V
ED
V
Healthy balance
yoghurt BC V
Vanilla ice cream
BC
V
DESSERTS
Rice pudding
ED
V
Jam sponge & custard
ED
V
* This dish is MSC certified
Please note: fish dishes may contain bones
7
Saturday
Lunch
Evening
APPETISER
MAINS
Soup of the day
ED
V
MAINS
Lamb & mint casserole,
creamed potato, peas ED
Salmon in cheese
sauce with creamed
potato & broccoli ED
Parsnip, potato & carrot
gratin with swede
& broccoli ED V
Chicken korma, creamed
potato & broccoli ED
Cheese & potato
bake with broccoli
& carrots ED V
DESSERTS
Semolina
ED
V
Cold chocolate
custard BC V
Vanilla ice cream
DESSERTS
Rice pudding
ED
V
Lemon sponge
and custard ED V
Information on the allergen content of our foods
can be obtained from the catering department
8
BC
V
Sunday
Lunch
Evening
APPETISER
MAINS
Soup of the day
ED
V
MAINS
Turkey in gravy, creamed
potato, carrot & broccoli BC
Vegetarian goulash,
creamed potato
& swede BC V
Broccoli in cheese,
creamed potato
& carrots ED V
DESSERTS
Semolina
ED
V
Cinnamon apple pot
DESSERTS
Rice pudding
Pork & apple casserole,
creamed potato
& broccoli ED
ED
BC
V
V
Chocolate sponge &
chocolate sauce ED V
9
Guide to portion sizes
Main courses and desserts are served in a standardised size,
designed to ensure the menu delivers balanced nutrition. A smaller
portion can be selected if required. Potatoes, rice and vegetables are
always available in small, standard or large (double portion) sizes.
Protected mealtimes
Every ward operates a protected mealtimes policy
This is a period of time when meal services take priority over other
routine activities. Our aim is to provide a quiet and calm environment
and the time you need to enjoy your meals without interruption.
Visitors are welcome at meal times to assist patients who need
help with eating following agreement with the ward senior nurse.
Your feedback is important to us
If the dining service does not meet your expectations
please do not hesitate to speak to your ward nurse.
It is also helpful to learn which meals you enjoyed and
to hear from you when you think we are doing well.
During your stay we will ask if you would like to complete
a short survey about your experience. Your feedback
is important to us so that we continually review and
improve the catering services for everyone.
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Need extra help at mealtimes?
All staff are committed to ensuring your stay is as comfortable
and trouble free as possible. If at any time you need extra help
please let a member of the nursing staff know, for example:
• assistance choosing a suitable meal for your dietary requirements
• help cutting up your food
• extra support or assistance with feeding
• anything else
Food brought in from home
Relatives and/or friends are discouraged from bringing in
temperature sensitive food to the hospital for patients to consume.
Temperature sensitive food items to be stored at or below 8° C
and above 3° C. Where there are extenuating circumstances,
for relatives and or friends to bring temperature sensitive
food to the hospital for patients, the food item must be:
a) marked with the patient’s name
b) date labelled (date the meal was bought to the hospital)
c) content labelled, an indication of the meal content
d) stored within the ward patient food fridge
In any event temperature sensitive food brought in by relatives
and or friends must be discarded after a 24-hour period. Patients,
relatives and friends must note the hospital staff are not authorised
to reheat patient meals brought in by patients, relatives or friends.
Clean hands policy
We encourage all patients to wash their hands before eating.
Please ask a member of staff if you need any assistance.
A napkin will also be provided on your tray.
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MEP-C-152
5218/04/16