Steamplicity is on the menu at Milton Keynes

Milton Keynes University Hospital will be partnering with Compass Group UK & Ireland to serve a new menu of Steamplicity meals to patients from May 2021.

Steamplicity uses a unique patented cooking system to steam fresh and raw ingredients in under five minutes, meaning that nutritional value is maximised, alongside offering flexibility and consistency. The menu provides almost 30 dishes across lunch and dinner, including Steamed Salmon in Hollandaise Sauce, Roast Chicken with Vegetables and Chickpea and Spinach Curry, also catering for a range of dietary requirements, as well as vegetarian and vegan options. The partnership will see an initial investment from Compass to provide equipment to serve over 500 patients a day.

Served at over 20 NHS Trusts across the UK, the menus are designed by Steamplicity Dietitians and Chefs and are based on patient research. Recent menu development follows the ‘Putting Patients First’ food survey, where Steamplicity asked 800 patients across seven hospitals to highlight important factors when creating meals patients wanted to eat.

Nicky Burns-Muir, Chief Nurse at Milton Keynes University Hospital, said: “The outcomes of the Hospital Food Review highlight the importance food and nutrition play for patients and we’re looking forward to offering choice and flexibility to our patients through Steamplicity.”  

Steve Cenci, MD Healthcare - Compass Group UK & Ireland, said: “Basing our menus on patient feedback and research means that we’re always evolving our dishes to give patients the best possible food, that they want to eat. We’re looking forward to building our relationship with Milton Keynes and working side by side to offer their patients great food.”

In 2017, Compass’ Healthcare Retail division worked with Milton Keynes University Hospital to offer new retail outlets, helping to renovate areas of the of the hospital to create an innovative and modern space. The site now has a Costa Coffee, Subway and Amigo Convenience store serving an estimated 7000 people per week (pre Covid figures).