This launch provides a ‘revamp’ to its offering, including a smoky Tomato & Paprika Chicken that is served with rice and a Thai Green Chicken Curry. Apetito has made its sustainably sourced Venison Pie and Venison Hotpot permanent fixtures for patients to enjoy, helping to support sustainability goals and reduce environmental impacts.
The Apricot & Chickpea Tagine and Hot Chocolate Brownie also proved firm favourites over the festive period in hospitals and have now been kept on for patients to enjoy year-round.
In its CarteChoix range, Apetito has served the growing demand for plant-based meal options by launching three new dishes: Mushroom Stroganoff; light Mediterranean Style Vegetable Pasta and a comforting Tomato, Sweet Potato and Lentil Casserole.
Neil Hargreaves, interim general manager of healthcare at Apetito, said: “We are proud to be bringing a whole new selection of delicious and nutritious meals to our range this spring to ensure that we keep elevating the dining experience for those in hospitals.
“Making food that tastes great and aids patient recovery has been our mission from day one – it’s what our team of dietitians and chefs work tirelessly for. Whatever a patient’s dietary needs, ethnic preference or taste, it’s about offering them something good to eat.
“We are also passionate to keep providing lower carbon options, utilising ingredients like wild Venison and increasing our range of plant-based meals, to support both our and the NHS’ own sustainability goals.”