This year more than 210kg of Brussels sprouts, nearly 300kg of turkey, 244kg of roast potatoes and 6000 chipolatas will be cooked.
Catering staff are preparing and cooking three-course meals to be sent to every hospital in the Greater Glasgow and Clyde area for December 25.
This year more than 210kg of Brussels sprouts, nearly 300kg of turkey, 244kg of roast potatoes and 6000 chipolatas will pass through the Cook Freeze Production Units under the watchful eyes of catering team managers, Jim Dougan, Scott Stirrat and administration manager, Margaret Valenti. Head of catering, Kate McVey, is overseeing the operation to ensure everyone has an enjoyable Christmas Day meal, from taking orders from patients, prepping theKate said:"No one wants to be in hospital over Christmas and especially not to miss out on Christmas dinner so while we can’t promise the former, we can ensure everyone gets the option of a festive meal to help cheer them up on the 25th.
“Our staff work extremely hard all year round delivering 35,000 meals per week through both of our kitchens, so while it’s a mammoth taskThe production unit recently received a £500,000 investment which involved upgrading the ovens and other equipment to bring the units in line with the kitchen’s high-tech software programme which can track meals right down to a single sprout.
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