VISITORS, staff and patients at Monklands Hospital have been given a flavour of potential new additions to a hospital menu at a special tasting session.

Karen Black, surgical senior nurse at at the Airdrie hospital and the hospital’s nutritional lead, said: “We wanted to give patients, visitors and relatives a chance to sample the food served on the wards each day and to give us their views."

The proposed new food choices – along with old favourites - were tucked into by outpatients, visitors and staff during the tasting event at the hospital on Wednesday, 23 September.

Among those who turned food critic for the day was Margaret Fagan, from Coatbridge, who was impressed by the quality of the chicken and sweetcorn lasagne with vegetables.

Margaret said: “It was lovely and there was plenty of chicken. You need nice food like this in hospital because people need to eat well and build up their strength.

“I was in hospital a couple of times many years ago and the food was not great so it’s good to see how nice it is now.”

Her husband, John, had the same dish and agreed with her views.

He said: “It’s great they are taking a more modern approach to their catering and you have a range of meals, including spicy ones, to appeal to all tastes.

“The sweets look lovely too,” added John as he eyed a summer fruits dish and a tempting lemon sponge with custard.

Among those who tried a dessert were Shirley Watt, from Coatbridge, and her friend Shirley Christensen, visiting from Bedfordshire.

Shirley Watt said: “It was phenomenal. They used to joke about hospital food but not now.”

Shirley Christensen was impressed by a proposed new range of gluten-free options, including tasty cakes.

“That’s a great choice to have, if they introduce it,” she said, adding: “It’s an excellent idea to have an event like this.”

Monklands Hospital catering manager Tracey Eyre explained: “It’s great to get feedback on the possible new dishes and to see if our current ones are still popular.

“The proposed new gluten-free wraps - three-bean and mini Caesar salad - are finger food to give patients a range of options.

“The dishes reflect what people tell us they want, including a taste of home comfort.”

Karen Black, surgical senior nurse at Monklands, who is the hospital’s nutritional lead, added: “We want to give patients, visitors and relatives a chance to sample the food served on the wards each day and to give us their views.

“We’re extremely proud of the dishes we provide for our patients and continually work with our service providers, dieticians and patient representatives to ensure our meals are healthy, high quality and what patients want.”