Information for Patients 

In House Catering

Welcome to In House Catering. We hope you will enjoy the complete catering services we provide.

Our mission is to provide a consistent, high quality, cost-effective catering service which puts you, the patient, first.

Our aim is to provide nourishing meals that you will enjoy during your stay.

Our team is made up of dedicated chefs and catering staff who work in a modern kitchen creating a wide choice of dishes designed to tempt your appetite.

Meal times:

Breakfast 7.30am - 8.30am
Lunch 11.45am - 12.45pm
Supper 5.15pm - 6.15pm

A choice of beverages are offered mid morning, mid afternoon and early evening, as well as with all meals.

Instructions for ordering your meals are printed on the daily menu cards which will be issued prior to each meal.

If you have a special request or will be celebrating an event, such as a birthday or anniversary during your stay, please let us know so we can help you to mark the occasion with a special cake.

The Food Stop

This public restaurant, which is near the main front entrance, serves hot and cold drinks, meals and light refreshments throughout the day for you and your visitors.

Opening times:

Monday to Friday
(Breakfast from 9am)
8.45am - 8.30pm
Hot meals served 12 noon - 2pm
Saturday 11am - 6.30pm
Saturday 11am - 6.30pm

 

Your comments are always welcome and we would be happy to talk to you personally. Please ask a member of your ward staff to arrange a visit. A member of the catering team is available on extension:

3462 (office hours)

3465 (out of hours)

By listening to your comments and acting on your suggestions we can continually improve our services. We hope that you enjoy the meals and services we provide for you.

 

 IN THIS SECTION

Introduction
In house catering
Nutrition and dietetic service
Pharmacy
The Chaplaincy
Patient information
Patient's library
Hairdresser
Radio West Suffolk
WRVS
Friends of the Hospital
Voluntary service
Red Cross Therapeutic Service
 

West Suffolk Hospitals NHS Trust

Last Modified: April 2002