Stockport NHS Foundation Trust’s catering team are celebrating success in winning two separate national awards recognising their excellent standards.

The whole team came first in the ‘Hospital Catering’ category at this year’s Public Sector Catering (PSC) Awards, which look out for the very best in the industry.

And team leader and support services manager Erica Bell won the title of  ‘Caterer of the Year’ at the annual Hospital Catering Association (HCA) awards, which celebrates high quality in healthcare catering.

The team, including chefs and catering assistants, provides quality food for both Stepping Hill Hospital’s inpatients on the wards, and for staff, visitors and outpatients in its restaurant.

Preparing appetising meals, high quality ingredients, good presentation and reducing waste are all part of the team’s daily routine, which have all gone towards their PSC award success.

Erica has led the team for the past two years, providing effective, supportive and inspirational leadership while ensuring high standards are maintained, which has been recognised with her HCA Award.

The team have triumphed at both awards ceremonies in previous years, as well as receiving other awards, including the title of ‘exemplar site’ from NHS England for other catering teams to follow. Last year, their apprentice chef Joe Omolo was the joint winner of the title ‘NHS Chef of the Year’.

Members of the team received their trophy during the PSC Awards ceremony at the London Metropole Hotel in Marylebone, which featured comedia and actor Miles Jupp as co-host, before bringing it back to share with colleagues.  Erica received her award at the HCA Leadership and Development Forum which took place at the Doubletree by Hilton Brighton Metropole.

Stockport NHS Foundation Trust Director of Estates and Facilities Gareth Hughes said; “It’s fantastic to see our catering team being recognised with not just one but two national awards, which shows their amazing dedication and devotion to high standards under Erica’s leadership. We’re all very proud of what they’ve achieved and know that they’ll continue to provide good quality food for our patients, visitors and colleagues.”