Meet Jason Joyce, RUH Catering Manager at the Royal United Hospitals Bath.
“Throughout December the catering team will prepare and cook over 40,000 meals and a further 700 traditional Christmas dinners to be delivered and served to patients on the festive day. The kitchen staff will be very busy, steaming 80kg of carrots, peeling and chopping 80kg of sprouts, roasting 120kg of potatoes, roasting and slicing 120kg of turkey and finishing it off by serving over 1,000 portions of Christmas pudding!
“With a long career in catering management I started working here in 2004 and was determined to come into the role with a challenge. The aim was to dispense of frozen food meals and introduce fresh, organic produce onto patient’s menus and sourced from local suppliers. As a team we are proud what we have achieved and our efforts were recognised at the RUH’s staff awards by winning the Team of the Year award.
“Being a Bath boy, the RUH has always been my local hospital and I have a deep affection for it. Working during COVID-19 it has brought many challenges to our team. We’ve had to learn new and different ways of working whilst continuing to provide a five-star service.
“The pandemic had a big impact on home life too, my wife and I are both keyworkers with three children, so it was a bit of a juggling act working longer hours, whilst home schooling. It threw a lot at us, but I also saw first–hand how it had brought all the local community together and giving their support.
“This year will be quite different as a family, not being able to visit relatives around the country, I will do my usual, offer to cook the Christmas dinner, mainly to avoid having to be involved in the washing up!”Donate during the COVID-19 crisis