Catering and housekeeping staff at Friarage Hospital have won national recognition after transforming mealtimes for patients living with dementia.
The hospital’s housekeeping and catering team was named Quality Improvement Project Team of the Year at the 2026 The UK Dementia Awards 2026 following a project aimed at improving nutrition and hydration for vulnerable patients.
The initiative was launched after patient survey feedback highlighted areas where mealtime experiences could be improved.
Housekeeping and catering manager Sue Hodgson worked alongside food services lead dietitian Deborah Green, lead dementia nurse Anna Wilson and patient involvement facilitator Nicola Arkless to review and redesign the service.
Changes introduced included improvements to food quality and menu choices, the development of finger foods, pictorial and online menus, additional staff training, and a video case study later presented at a National Audit of Dementia webinar.
Judges praised the team for challenging existing practices and working closely with patients, carers and the local community to improve care without any additional budget.
Deborah Green said the project demonstrated the importance of listening to staff and patients to improve care standards.
“People living with dementia are not always able to raise concerns or make complaints,” she said.
“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.”
She added that the success of the initiative reflected strong collaboration between catering, housekeeping, nursing, patient experience and specialist healthcare teams.
“The project exemplified collaborative working at its best and is something the NHS can be genuinely proud of,” she said.
Anna Wilson also praised the efforts of colleagues involved in the work.
“Your collaboration and commitment are not only award-winning but are making a meaningful difference to patient care and recovery,” she said.
The project focused particularly on supporting dementia patients who may struggle with traditional menus or communicating their dietary needs while in hospital.
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