Over the coming weeks, Public Sector Catering will be revisiting the remarkable stories behind the winners of the 2026 Public Sector Catering Awards.
Through creativity, commitment, and a passion for improving patient and staff experience, the team has delivered meaningful improvements across all areas of catering and retail. Their work reflects not only technical excellence, but also a deeply held belief that food is central to healing, dignity, wellbeing, and community.
A standout moment was chef Joe Omolo being named as the 2025 NHS Chef of the Year winner alongside another chef. As a new apprentice, he demonstrated remarkable skill and professionalism, supported by a team who encouraged and mentored him throughout the competition.
Joe has since represented the Trust nationally and appeared on the BBC, offering the public a unique insight into modern NHS catering. His success has inspired colleagues and highlighted the value of investing in young talent.
Stepping Hill Hospital continues to transform the patient dining experience through improved systems, presentation, and safety. The electronic meal ordering system supports personalised, accurate ordering, while the hot and cold trolley system ensures meals arrive at the correct temperature across all wards.
The introduction of hand painted Churchill blue plates has enhanced presentation, and the fully colour coded IDDSI system supports clarity and safety for texture modified diets. Following advanced Dining with Dignity training, the diet chefs are now producing high quality moulded meals that significantly improve the look and dignity of IDDSI catering.
To support staff working nights and weekends, the hospital completed a full Hot Food Vending Review and partnered with I’m So Good, a specialist in nutritionally balanced hot meals. They have introduced dietitian informed, nutritionally balanced options, vegan, vegetarian, and high protein meals, improved vending technology, and reliable access 24/7. Staff feedback has been overwhelmingly positive, reinforcing the commitment to wellbeing across all shifts.
The retail services continue to go from strength to strength, achieving month on month income growth for the last four consecutive years. The team works closely with the Trust’s sustainability leads to reduce waste, lower the carbon footprint, and support wider environmental goals across retail outlets.
Stepping Hill Hospital delivered British Food Fortnight, Black History Month menus inspired by African and Caribbean cuisine, Iftar meals during Ramadan, and a partnership with Eat Curious to expand sustainable plant-based choices. These events helped foster belonging and celebrate diversity across the Trust.
Working with Charlotte Fairwell and Sophie’s Legacy, the hospital continues to enhance children’s meals through menu trials, parent engagement, and development of more nutritious, child friendly options.
The achievements reflect the dedication and passion of every member of the catering and retail services team. They remain committed to delivering safe, nutritious, sustainable, and culturally inclusive meals that make a meaningful difference every day for patients, staff, and visitors.
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