A top chef took over the kitchens at the Queen Elizabeth Hospital in King’s Lynn to cook up a treat for more than 200 staff.
Charlie Hodson, founder of Charlie’s Norfolk Food Heroes, has a passion for fresh, local produce.
During his “kitchen takeover”, he created a two-course meal of South Creake farmer Tim Allen’s pork prepared three ways or butternut squash and celeriac terrine with rhubarb crumble and ice cream to follow.
Mr Hodson was joined by triathlete Sam Proctor and the team from The Victoria Inn at Holkham, who raised more than £5,000 for the hospital’s COVID-19 charitable fund and donated hundreds of freshly cooked meals to staff.
“I feel honoured to be part of the kitchen takeover at QEH,” he said.
“I was personally inspired by Sam, Michael, Ben and the team of Holkham’s Victoria Inn and their support of NHS heroes and everyone around the UK supporting their local hospitals and staff.”
Mr Hudson, an ambassador for the Hospitality Action charity, said his visit had been humbling and inspiring.
He was joined in the kitchen by QEH chief executive Caroline Shaw and Amanda-Jane Weir, the hospital’s head of staff engagement.
Mrs Shaw tweeted to say it had been a great experience and a reminder from the chef that “chefs, kitchen and restaurant staff are the backbone of the NHS”.
In total, 270 meals were served in The Hub restaurant at the Gayton Road hospital.
The takeover, held last Thursday, was supported by Holkham Estate, Nelson Gold, Barsby’s, Arthur Howell, Dann’s Ice cream, Spectrum, Whinhill cider, Charlie’s Norfolk Food Heroes, JTS and Fresh Box.