With these product launches, BonCulina has concluded the major part of its culinary project ignited through a 2023 customer survey asking its customers for feedback on food quality. Under the tag line ‘For Patients, By Patients’, BonCulina has undertaken a full revamp of its meal offerings.
This October launch introduces 31 new and improved dishes, with a further update of 37 new dishes with emphasis on festive themes for Christmas & New Year. A final update of recipes and flavours are planned for April 2025, whereafter BonCulina intends to focus on new trends and innovation.
Highlights of the new dishes include Venison Cobbler and Venison Stew, making BonCulina the first external supplier to offer venison to NHS patients. There are plant-based favourites such as Butternut Squash & Lentil Pie and Quorn Katsu Curry, catering to the diverse needs of healthcare diners.
This initiative, which includes working in partnership with NHS Trusts and listening to patients as well as the recruitment of Michelin trained chef Thomas Hempstead, demonstrates BonCulina’s commitment to providing the ‘highest culinary standards’ in healthcare catering.
Hempstead said: “We’ve brought in the best to ensure that the food we deliver to hospitals doesn’t compromise on flavour. There’s no excuse not to have delicious, flavourful food, even in healthcare settings.”
All meals meet British Dietetic Association’s Nutrition and Hydration Digest third edition, satisfying the diverse dietary needs of patients. BonCulina’s ethos is rooted in sustainability, with a strong focus on expanding plant-based ingredients to reduce the environmental impact of healthcare meals.
Andy Jones, head of service development at BonCulina UK, added: “The importance of listening to NHS Trusts and patients cannot be overstated. We take responsibility for the last nine yards in food delivery, not just by offering high-quality meals but by providing training, advice, and ongoing partnerships to support the Trusts.”