Private Dining at St Helen’s Private Hospital sets a new standard for hospital food

22 July 2021

It's the hospital menu that reads like the specials board at a cafe - chicken, pumpkin, kale, quinoa poke bowl; prawn dumplings with cauliflower puree and edamame beans; house made bircher muesli with chia and flax seed.

The new fare at St Helen’s Private Hospital has also been specifically designed to improve both physical and mental health outcomes of patients.

National private hospital operator Healthscope is rolling out its new Private Dining menu across its 42 hospitals across the country, with St Helen’s Private Hospital the first of its 12 mental health facilities to unveil the new taste sensations for patients.

Healthscope Executive Chef John O'Shea is the architect of the Private Dining menu, and has been challenging people's views of 'hospital food' for years. It’s a move that has changed attitudes and given his team a new-found pride in what they are cooking.

O'Shea, who has spent 20 years in the luxury hotel industry - including as executive chef at the Sofitel - removed bulk-bought frozen sauces and pre-packaged foods. Instead he orders fresh produce for the kitchen team to chop, season and cook from scratch every day.

“Nobody wants to be in hospital - but our aim is to make people's time here as comfortable as possible and food plays a big role in that," said O'Shea.

“Good food not only assists in the recovery process, it also lifts people's spirits and helps their mental and emotional wellbeing.

“Hospital food can have a bad reputation, but we've worked really hard to change that perception and to get people excited about what they're being served.”

St Helen’s Private Hospital General Manager Janine Haigh said hospital food and nutrition played an important role in a patient’s overall care program.

“At St Helen’s Private Hospital, we know that there is clear research showing how a healthy diet can play an important role in patient recovery from mental health disorders,” Ms Haigh said.

“Through our Professorial Units and research affiliations we understand the complex ways in which food influences our brain, mood, and mental health.

"We are proud to be leading the way in this space and I’m sure our patients will appreciate and benefit from this new offering."

Healthscope tasked Chef O'Shea with designing a healthy, visually appealing and modern menu to roll out nationally across its 42 hospitals.

The Private Dining menu, which was created in collaboration with dietitians, has retained some old St Helen’s Private Hospital favourites – like roast beef with hasselback potato and Yorkshire pudding - alongside the new dishes like prawn dumplings with cauliflower puree, edamame beans and soy dressing.

"While we focus on traditional, home-style meals, we’re proud to be pioneering a change in ‘hospital food’ by offering a selection of gourmet dishes and powerful ‘superfoods’ that are typically found on menus in cafes and restaurants,” O’Shea said.

"We've tried to strike a balance between those modern dishes - like our poke bowls - and classic comfort food like braised beef cottage pot pie, to ensure there's something for everybody.

"We've even carefully designed meals for those with dietary requirements so they aren't just being dished up whatever is on-hand - like our vegan zucchini noodles with Mediterranean vegetables and Napoli sauce; or our baked sweet potato with braised Moroccan spiced chickpeas and tahini dressing."

Chef O'Shea said the menu had been carefully created to offer meals that are nutrient-dense, satisfying and flavoursome.

"In the mornings we focus on foods that boost the metabolism and include low-GI grains for lasting energy; lunch offers meals that are energising and easily digestible; while for dinner patients can expect warm, nourishing dishes that are comforting and satisfying," he said.

"Offering patients at least a few options at each mealtime, regardless of their dietary requirements, is something we feel is important, and our two-week rotating menu guarantees there is good variety, even for long-term patients and those on restricted diets."

Chef O'Shea said he's proud of what they've achieved with the Private Dining menu and delighted to be able to introduce the benefits of the new menu to St Helen’s Private Hospital.