When it comes to cuisine, hospital food suffers a reputation second only to dreaded airline ready-meals, conjuring up images of grey meat and mushy vegetables served up in meagre portions in dismal plastic trays.
But at Alder Hey Children's Hospital, head chef John Worthington believes a hearty diet is vital to boosting the health - and spirits - of recovering youngsters. Chilli con carne with rice, bangers and mash, traditional scouse with braised red cabbage and crusty bread, jacket potatoes, sandwiches and soups are just a few of the dishes found on the ever-changing menus in each of the hospital's seven wards.
John, 62, said: "We try and make the best cuisine with the best ingredients we can. It's unlike anywhere else. We don't use any pre-packaged, warmed up in the microwave meals.
