Last week was the launch of the much anticipated second book of The Healthcare Chef’s Knowledge. A now authoritative manual for chefs in hospitals and the wider healthcare sector, it is packed full of ideas and advice on how to create delicious, nutritious and sustainable meals.
NH case have been a strong supporter of this publication and the inspiration that it provides chefs in order to shift the culture in healthcare food from simple sustenance into an opportunity to nourish and protect both patient and the environment. It is a challenge to achieve this while working within budgets and staff limitations, but this manual is to help realise how nutrients can be delivered in a tasty, sustainable and cost-effective way.
Carbon footprints have been greatly considered and NH Case’s contribution to the book is an informative chapter on Hoki fish – a species that is fished more sustainably than other whitefish whilst also being highly nutritious and of a firm and succulent texture. It is ideal for most cooking methods and also low in oil and containing few bones.
NH Case has been supplying fish to the NHS for over 70 years and is one of the UK’s most experienced and responsible fish processors and frozen fish suppliers. Hoki is available to buy through NH Case where the stock is guaranteed to be ‘Frozen at Sea’, meaning that the fish is filleted and frozen within a few hours of being caught and ensuring a top-quality and nutritionally loaded product.
The guests at the launch of ‘Eating the Rainbow’ enjoyed a Coconut & Fish Stew made with the Hoki fish. It is one of the many recipes in the book that will guide and inspire healthcare chefs and contribute to creating sustainable and carbon-friendly menus for the sector.