Ipswich Hospital food service staff Jenny Horne and Lyn Powell will be preparing special Christmas lunches for all the in-patients on Christmas Day.
Ipswich Hospital food service staff Jenny Horne and Lyn Powell will be preparing special Christmas lunches for all the in-patients on Christmas Day. Claudia Baxter

Hospital staff ready for busy day

WHILE many are gearing up for a relaxed Christmas lunch surrounded by family and friends, Ipswich Hospital food service staff are preparing for their busiest day of the year.

Food service manager Rosemary Denton said more than 250 people would be catered for this Saturday for breakfast, lunch and dinner.

On Christmas Day, patients will be offered a ham and cheese croissant with a choice of cereals and fruits for breakfast.

The menu for Christmas lunch includes a main course option of traditional roast chicken and honey glazed ham served with gravy and roast vegetables.

For vegetarians, a vegetable quiche is available with a selection of roast vegetables.

For dessert, patients can choose between traditional plum pudding and custard or fruit pavlova.

Lighter meals are planned at dinner time, with patients able to choose between ham and turkey salad or assorted sandwiches and fresh stone fruit for desert.

Executive director of corporate services Ray Chandler said making sure patients had a traditional Christmas lunch was important.

“Being in hospital over Christmas can be hard for patients and their loved ones. Providing patients with a Christmas Day lunch can make being away from home at this time a little easier,” Mr Chandler said.

“It allows our patients to join in on the Christmas celebrations and get into the Christmas spirit.”

He said the menu reflected the kind of food most people would be eating on Christmas Day.

Mrs Denton said developing the menu was a collaborative process among staff.

“It depends on who is cooking on the day,” she said.

“I like to give them a bit of flair and allow them do something different, but we are limited by the availability of the produce.

“We don't have the luxury of going to Woolworths; everything has to be done in bulk.

“If our suppliers don't have it, we can't serve it.”

She said festive touches, such as bon bons, were also offered.



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