Hotel & Catering Review Gold Medal Awards 2010 – Institutional Catering

November 29th, 2010 Categories: News, Press Releases Tags:
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WINNER: ST BRIGID’S HOSPITAL So excited were the catering team at St Brigid’s with their win in The Shelbourne that they asked if they could bring the giant sized Gold Medal logos used on the stage back to Co Laois with them so they could celebrate with patients at the hospital.

Winning the Gold Medal Award, says catering manager Margaret Gorman, was not only a huge morale boost for the team, it was also a huge boon for the residents and their families, as well as the staff in St Brigid’s.

‘Achieving such a distinguished award has been not alone hugely gratifying and rewarding but also it has instilled within us a great sense of achievement and accomplishment as the work we undertake on a daily basis has been recognised as cutting-edge and of the highest standard,’ says Margaret.

It isn’t just the Hotel & Catering Review Gold Medal Award Jury the St Brigid’s team have been impressing however. The catering department also recently achieved a mighty 100% in a Health Information and Quality Authority (HIQA) audit and St Brigid’s has been identified as a benchmark for other catering services in the midlands to follow. The Allied Health Therapy Professionals who work closely with the catering team have additionally endorsed the site as best practice throughout the entire HSE

It is not hard to see why the catering team get such rave reviews, as love and attention to detail are evident throughout the entire operation. Customer care is at the core of the team’s offering and food is of an exceptional standard. Ingredients are sourced locally (meat travels four miles, fruit and veg 30 miles and milk and cream 18 miles) and menus are devised with health, nutrition and special dietary requirements in mind. Menus operate on a three-week cycle and are reviewed quarterly by the nutrition team and feedback from patients and staff are taken on board in menu development.

But the Gold Medal Award isn’t prompting the catering team to rest on their laurels – quite the opposite. ‘It has given us a renewed sense of life and empowered us to further our thinking with regard to enhancing our resident centre ethos,’ says Margaret.

That’s what we like to hear.

The Judges’ View:
‘Health and wellbeing is at the forefront of this busy catering operation, and the team provides highly nutritious and innovative menus for patients, catering to every dietary requirement. HIQA awarded the catering department at St Brigid’s 100% in its recent audit and it’s easy to see why the caterers were recommended as best practice. Our expert catering industry judges were bowled over by the exceptional standards and care evident across the board at St Brigid’s.’

Aramark Healthcare at Beneavin Healthcare Campus, Glasnevin Dublin 11
Aramark Healthcare at University Hospital Galway
Black Olive Catering at Barretstown, Ballymore Eustace, Co Kildare
Masterchefs Munster at Moffetts Restaurant,
National University of Ireland, Galway
St Brigid’s Hospital, Shaen, Co Laois

The National Hygiene Partnership is the trading name for a Partnership of Government Agencies and Industry Representatives Bodies which was established for the purpose of developing , promoting and coordinating a range of food safety training initiatives for the Irish Food Sectors. The NHP is registered for VAT in Ireland, Registration number 9535893H and the business address is Abbey Court, Block B. Lower Abbey Street, Dublin 1.