close

Compass Group’s steam cooking menu takes on expanded plant-based offer

Steamplicity

Compass Group’s steam cooking system Steamplicity has launched its autumn/winter menu – with the biggest emphasis yet on plant-based food.

Steamplicity meals are served at over 20 NHS Trusts throughout the UK using a unique steam system that cooks fresh and raw ingredients on the ward, close to the patient, in under five minutes.

The concept is designed to ensure that nutritional value is maximised, alongside offering mealtime flexibility and consistency.

Story continues below
Advertisement

The new menu has an increased focus on plant forward concepts, with 35% of meals catering for vegetarian or vegan diets – in line with patient demand and Compass’ Net Zero and NHS Food Review commitments.

These new options include the introduction of a vegan shepherd’s pie, using du berry lentils and mung beans, and bean chilli, served with wholegrain rice.

The autumn-winter menu provides 30 dishes across lunch and dinner, with highlights including steamed wild salmon in hollandaise sauce and a chickpea and spinach curry.

The concepts continue to cater for a wide range of dietary requirements, which are essential in a hospital setting.

The Steamplicity team has also reviewed the labelling of meals, making information clear and concise for patients and healthcare teams.

Steve Cenci, managing director – healthcare at Compass Group UK & Ireland, said: “Our team of dedicated chefs and dietitians work side by side with our partners and patients to create tasty, nutritious meals.

“It’s imperative we cater for a wide range of tastes and requirements and this menu delivers on that, but also provides a more sustainable menu than ever before. Food may be the only thing that patients really look forward to in hospital, so it’s vital we provide a wide choice to inspire their recovery.”

Bruce Toon, head of culinary – healthcare at Compass Group UK & Ireland, said: “Our meals are based on feedback and research – over the past few years reducing meat intake has become a lifestyle choice for many people, especially as we are all more conscious of food choices, from a health, locality, seasonal, ethical and environmental perspective. The menu caters for this growing demand, alongside keeping our more traditional favourites on the menu too.”

Compass recently announced that it is rolling out an innovative packaging system, which uses a circular closed loop recycling system for Steamplicity.

The trays will now be manufactured in a different type of plastic, making it easier to recycle, and will ensure all the plastic trays used are returned to a dedicated recycling plant.

This significantly reduces the need for virgin plastic for the five million meals served by the Steamplicity team every year.

Compass equips hospital with ‘microsteam’ cooking concept

Tags : Compass GroupSteamplicity
Andrew Seymour

The author Andrew Seymour

Leave a Response