Catering and housekeeping staff at the Friarage Hospital have been named quality improvement project team of the year at The UK Dementia Awards 2026 after going that extra mile to improve hospital meals for patients.
Inspired by the results of a patient survey, Friarage housekeeping and catering manager Sue Hodgson joined forces with food services lead dietitian Deborah Green, lead dementia nurse Anna Wilson and patient involvement facilitator Nicola Arkless to transform mealtimes for dementia patients and their carers.
Improvements included a review of food quality and waste, improving menu options, developing finger food, pictorial and online menus, staff training on how to support vulnerable patients and a video case study which was presented at the National Audit of Dementia webinar.
Deborah said: “This project highlights the importance of recognising and responding to areas for improvement. Listening to the voices of the housekeeping team was invaluable in driving improvements in the quality and safety of nutrition and hydration as part of treatment and recovery.
“People living with dementia are not always able to raise concerns or make complaints. By getting it right for those who cannot always speak for themselves, we are far more likely to be getting it right for all patients.
The success of the project is a true testament to the breadth of the multidisciplinary team involved, bringing together nursing, AHPs, catering, housekeeping, patient experience and specialist teams. By recognising and valuing everyone’s expertise, the project exemplified collaborative working at its best and is something the NHS can be genuinely proud of.”
Anna added: “I would like to say a sincere thank you to Deb, Nicola, Sue and the housekeeping team for embracing change to improve nutrition for our most vulnerable patients admitted to the Friarage living with dementia. Your collaboration and commitment are not only award winning but making a meaningful difference to patient care and their recovery.”