From garden bed to hospital bed

St George’s onsite herb garden is flavouring meals for the Hospital’s patients.

Oregano, parsley, thyme, mint, basil, chives, rosemary – and more – are grown in the Hospital’s herb garden and cut fresh just before being added to plates.

St George’s Hospital Executive Chef, Hans Schuhmacher (pictured), introduced the concept after being inspired by a hotel with a herb garden.

“I thought there was no reason why we couldn’t do the same here at St George’s, says Hans. “It fits with our approach of providing patients with nutritious, high quality meals. You couldn’t get it fresher.”

Hans and his team of six chefs cook more than 1,200 patient meals every week. His staff are highly-qualified, with experience working in top hotels and restaurants.

“Absolutely everything is cooked on site,” says Hans, who has worked as a chef throughout the world, including Luxembourg, Germany and Canada. He has also participated in international cooking competitions.

“We look at trends in the hospitality industry, particularly in Europe and the United States, and pick up the best ideas for our menus at St George’s Hospital. Hospital food doesn’t need to be boring or bland – it should be quite the opposite.

“Food is an important part of patient recovery.”