Stepping Hill Hospital’s catering team has had its reputation for excellence confirmed once more by receiving both national and regional awards.

They have won the ‘Team of the Year’ award at this year’s Health Estates and Facilities Management Association (HEFMA) awards, while assistant catering manager Asela Kuruwita has won the title of ‘Junior Manager of the Year’ at the North West Hospital Caterers Association Annual Summer Ball.

The Stockport NHS Foundation Trust catering team provides food for both inpatients and the hospital restaurant, and has been recognised by HEFMA for setting continually high standards, being recognised as an ‘exemplar site’ for other NHS trusts to follow since 2021, and with two of its Assistant Head Chefs Erica Bell and Shelley Pearson-Smith named as NHS Chefs of the Year following a nation-wide competition run by NHS England and NHS Improvement last year.

In the past year they have significantly increased their revenue by providing tasty and innovative dishes in the restaurant, and they have also made reductions in food waste as well, helping the trust meet its aims of reducing negative impact on the environment. Patient satisfaction surveys for food at the hospital average over 98% each month. 

As well as keeping to high nutritional standards, the team pride themselves on their diversity, with food and recipes from around the world, and with special menus developed for theme days including religious, cultural, and other celebrations.

The team’s continued success has been underpinned by the involvement of assistant catering manager Asela Kuruwita.  Asela has supported the team in a variety of different ways and is currently involved in a site wide refresher training programme linked to electronic meal ordering which also enables the patients to create bespoke sandwiches for their respective meals. He has also introduced patient monthly menu specials, helping to ensure ensuring they have varied menu options.

Asela has helped ensure the team have kept up their full 5 star hygiene rating, and has given talks to colleagues in ensuring high infection prevention standards in the kitchens and restaurant.

He is described by colleagues as being a pleasure to work with, and having  a keen eye for detail, always ensuring the department and wider trust get the best value for money from suppliers.

Paul Featherstone, Stockport NHS Foundation Trust Director for Estates and Facilities said “Our catering team continue to perform outstandingly in providing good quality, good tasting and nutritional meals both in our restaurants and to our inpatients, and I’m very happy this has been recognised with their team of the year prize from HEFMA. Asela’s own key contribution to this success also being awarded by the North West Hospital Caterers Association makes the achievement even better.”