You are here: Home Blog Nutrition at Claremont, by Mark Mortimer, Head Chef

Nutrition at Claremont, by Mark Mortimer, Head Chef


For nutrition and hydration week 2021 (14 to 20 June), we talk to Mark Mortimer, Head Chef at Claremont, about the importance of nutrition in meals and how the restaurant service at Claremont has evolved in recent years.

“I enjoy working at Claremont because we get the opportunity to use locally-sourced products and ingredients to create our dishes.

This can be for patients, staff, consultants and visitors in the hospital, and it’s really great for us to prepare and cook the food on site.

Nutrition plays a really big part in the patient’s journey through the hospital. What we actually prepare and cook for the patients is key to their experience at the hospital, not just important in their dining for their nutrition but also in their recovery.

We want the patients here to really enjoy their food and feel like they’ve had a restaurant hotel dining experience rather than a standard hospital meal, and this is really important for them for their experience at the hospital and also for us to be able to create that food for them.

We create menus around this and this also helps with their recovery post-operation. We also have some patients that would like some more simple food: maybe they want a jacket potato with beans or an omelette, whatever they want we can provide and that’s something that we’re really proud of here at Claremont.

Our team of ward hostesses on a day-to-day basis are communicating and talking to the patients about their individual specific needs, and this may be something to do their dietary requirements or just how they’re feeling and what they would like to eat on that day. This is something that we’re really proud of at Claremont.

In our restaurant we offer a lunch special which is offered to patients, visitors, consultants and also the staff that dine regularly in our restaurant, and this again is something that we’re very proud of.

One of the biggest challenges that we have during our lunch service is that we’re so busy! We have to have a quick turnover of tables because so many people want to dine in at lunch!

We are rated outstanding by the CQC as a hospital and I’m really proud that our food reflects the overall service we provide to patients receiving a service: it’s outstanding.”

You may also find these interesting

Hand and wrist injuries – the most common injuries and fractures

We don’t often think about it, but almost every task we perform on a day-to-day basis requires the use of the hands. From drying the clothes, driving a car or typing on a keyboard – our hands and wrist are crucial to our quality of life. It also means there’s also a fairly high degree of risk involved with common physical activities. Hand and wrist injuries are actually quite common among people, both young and old.

Problems passing urine: FAQs for men and women

Everybody does it, but not everybody talks about it: peeing. The colour, smell, amount, and control of your pee can provide clues about your health. And while people may often have questions or concerns about their urine, it can be uncomfortable and awkward to bring this up with a specialist. So in our latest blog post, we sit down with Mr David Yates, Consultant Urologist, to answer frequently asked questions, and take the awkwardness out of a difficult subject.