{"id":9341,"date":"2024-05-21T13:32:01","date_gmt":"2024-05-21T12:32:01","guid":{"rendered":"https:\/\/ceda.co.uk\/conference2024\/?p=9341"},"modified":"2024-06-11T10:21:11","modified_gmt":"2024-06-11T09:21:11","slug":"ashford-and-st-peters-hospital","status":"publish","type":"post","link":"https:\/\/ceda.co.uk\/conference2024\/ashford-and-st-peters-hospital\/","title":{"rendered":"Ashford and St Peters Hospital"},"content":{"rendered":"\n

Ashford and St Peter\u2019s Hospital Trust was established in 2010, and since then has been constantly growing to be the largest provider of acute hospital services to residents living in Surrey.<\/p>\n\n\n\n

Serving a population of over 410,000 people, the trust employs over 4,000 members of staff. With such growth, Rauff Mansour, Head of Catering, approached HCE to assist in the redesign of two staff canteens to create more space to help keep up with demand.<\/p>\n\n\n\n

\u201cAt Ashford and St Peter\u2019s Hospitals staff feeding is really important. It provides a space for busy staff to have some downtime and refuel in a healthy and nutritious way. We are the only outlet in the hospital that offers hot food and a space for the staff to socialise. We were serving around five-hundred to six-hundred main courses but the space was only fit for four-hundred.\u201d.<\/p>\n\n\n\n

For Rauff, the decision to award the project to HCE was simple:<\/p>\n\n\n\n

\u201cAfter a competitive tender process HCE won the contract to provide a full turn key solution from design to install. We were won over by the way HCE understood our needs and challenges that we face, and the resolutions they created to overcome these.\u201d<\/p>\n\n\n\n

Shaun Lawrence, Direct Sales Director at HCE explains further about Rauff\u2019s initial brief.<\/p>\n\n\n\n

\u201cThe brief from RauFf for front of house at St Peter\u2019s was based around increasing the space available to present their hot, chilled and ambient food offering, and to develop an area for a salad bar. For back of house, Rauff required us to redesign the kitchen in order to provide additional space for pastry, meat and veg prep and storage.\u201d.<\/p>\n\n\n\n

Shaun continues:<\/p>\n\n\n\n

\u201cWe looked at creating separate meat and vegetable preparation areas,whilst increasing storage across the whole kitchen. We installed new shelving, racking as well as developed additional cupboard storage. In the kitchen we replaced much of the previous equipment with new combi ovens and upgraded the extraction and canopies. Overall, we felt that through working with Rauff, we got to the solution that everyone was going to be happy with.\u201d<\/p>\n\n\n\n

To ensure that the kitchen and front of house had everything that was required, Rauff made sure that everything would follow a spec that he wanted:<\/p>\n\n\n\n

\u201cThe kitchen is amazing, and as any chef is, I am really passionate about the equipment within it; making sure that the space is fit for us and fit for our needs. For example, we worked across designing the salad bar, HCE understood what I wanted, how I wanted it placed, and this was the same when we were deciding on the hot counter. It is really refreshing to see that HCE understood what I needed.\u201d<\/p>\n\n\n\n

The result is without a doubt, a catering operation that looks fantastic and one which works perfectly for the hospital staff. As Rauff explains:<\/p>\n\n\n\n

\u201cHCE are not suppliers, they are partners and I would recommend HCE to any business. They treated the whole operation professionally; they were honest and clear on everything. They made the whole operation smooth for us and understood what we needed. They fully delivered, so much so, that we HCE are now our equipment and maintenance specialists across the trust..\u201d<\/p>\n\n\n\n

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Ashford and St Peter\u2019s Hospital Trust was established in 2010, and since then has been constantly growing to be the largest provider of acute hospital services to residents living in Surrey. Serving a population of over 410,000 people, the trust employs over 4,000 members of staff. With such growth, Rauff Mansour, Head of Catering, approached…<\/p>\n","protected":false},"author":1,"featured_media":9342,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19],"tags":[],"class_list":["post-9341","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-100k-250k"],"_links":{"self":[{"href":"https:\/\/ceda.co.uk\/conference2024\/wp-json\/wp\/v2\/posts\/9341","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ceda.co.uk\/conference2024\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ceda.co.uk\/conference2024\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ceda.co.uk\/conference2024\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ceda.co.uk\/conference2024\/wp-json\/wp\/v2\/comments?post=9341"}],"version-history":[{"count":0,"href":"https:\/\/ceda.co.uk\/conference2024\/wp-json\/wp\/v2\/posts\/9341\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ceda.co.uk\/conference2024\/wp-json\/wp\/v2\/media\/9342"}],"wp:attachment":[{"href":"https:\/\/ceda.co.uk\/conference2024\/wp-json\/wp\/v2\/media?parent=9341"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ceda.co.uk\/conference2024\/wp-json\/wp\/v2\/categories?post=9341"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ceda.co.uk\/conference2024\/wp-json\/wp\/v2\/tags?post=9341"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}