Hospitality-led catering transformation at Ashford & St Peter’s NHS Foundation Trust
Ashford & St Peter’s Hospitals NHS Foundation Trust (ASPH) is transforming its approach to hospital catering through a hospitality-led model, delivered in partnership with Avendra International.
Procured by Ashford & St Peter’s NHS Trust through the Food Broker Framework, which we manage on behalf of contracting authority, Red Kite Learning Trust.
Valued at approximately £11.5 million, the project is already delivering meaningful improvements to patient experience, sustainability, and operational efficiency.
Raising standards across NHS catering
Traditionally, NHS catering has focused on volume and cost-efficiency, often at the expense of quality, flexibility, and patient choice. ASPH, under the leadership of Raouf Mansour, set out to change that, treating patients and staff as valued guests rather than service users.
Working closely with Avendra International and supported by Pagabo through a direct award, the Trust has moved to a multi-supplier model. This shift enables ASPH to work with 15–20 local SMEs alongside national providers—delivering high-quality food and greater menu diversity while reducing waste.
Michelle Parnham, Sales Director at Avendra International, said: “This partnership represents a new era in NHS catering—one where patient experience, operational excellence, and sustainability go hand in hand. We’re proud to support ASPH in delivering a model that puts quality and care at the center of every plate.”
A flexible and sustainable model
The transformation also sees ASPH adopting a shorter two-week ordering cycle and switching from chilled to frozen stock. This new approach offers:
- 10% reduction in food waste through improved forecasting and on-demand cooking
- Greater patient choice, including the launch of an à la carte menu
- Sustainability gains, with fewer food miles and stronger support for local suppliers
- Improved nutrition and recovery outcomes for patients
Raouf Mansour, Head of Catering and Housekeeping at ASPH, said:
“We’ve introduced a catering model that’s patient-focused, flexible, and scalable. This is about delivering quality, choice, and care in every meal.”
Supporting the local community
This not only enabled a more agile and sustainable procurement model—it also brought significant benefits to the local economy.
Sam Schofield, Framework Manager at Pagabo, said: “This project goes far beyond food service. By opening the supply chain to local SMEs, it’s created new opportunities for small businesses and reduced environmental impact through shorter supply routes. It’s a brilliant example of how public sector procurement can generate real community value while delivering first-class services.”
Ready for wider NHS adoption
The project is currently in delivery, with positive results already being seen across patient satisfaction, sustainability, and food service efficiency.
Find out more about the Food Broker Framework, click here.
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