Greens for Good Health: Watercress Pilot Inspires NHS Menus Across Wessex

On Tuesday, 26 August 2025, healthcare chefs, nutrition experts, and industry leaders gathered at Waddock Farm in Dorchester for a ground-breaking showcase event, exploring how fresh watercress could transform hospital food service across the Wessex region.

Hosted by The Watercress Company in collaboration with The Chefs’ Forum and The Nutrition Advisory Team, the event gathered NHS stakeholders for a day of live cookery demonstrations powered by CookTek induction from MCS Technical Products, Unox convection oven and Mafter Bourgeat pans, farm-to-fork inspiration, and collaborative discussions on the future of sustainable hospital catering.

Guests savoured a series of innovative dishes by Al Brady and Mathieu Eke, showcasing watercress not only as a garnish but as a central ingredient. Highlights included watercress muffins and a refreshing Watercress and Elderflower Spritz to accompany, Cresto™ pesto, Hoki  (kindly sponsored by NH Case) with beurre blanc and watercress sauce served with saffron mash (piped by Prowrap piping bags), a vibrant gazpacho, and watercress and elderflower popsicles. Each dish demonstrated the versatility and nutritional value of watercress while emphasising its potential role in healthier, greener hospital menus.

The event was led and compered by Philip Shelley, Senior Operational Manager and National Lead for Net Zero Food at NHS England, and Catherine Farinha, founder of The Chefs’ Forum, as they look forward to publishing their second book together this October.

They have been instrumental in promoting sustainability and innovation within NHS catering. Building on earlier farm visits and carbon workshops, the showcase demonstrated how chefs and suppliers can collaborate to meet NHS’s Net Zero targets through better sourcing, reducing waste, and evidence-based menu design.

Philip said:

“Meet-the-producer visits like this are invaluable for hospital catering teams. They give chefs and managers the chance to see first-hand where ingredients originate, explore their nutritional and sustainability benefits, and strengthen relationships with local growers. These experiences not only inspire new menu ideas but also help embed the principles of Net Zero into daily practice. By connecting farm to fork, we can create hospital food that is healthier for patients, more sustainable for the planet, and supportive of our local food economy.”

Catherine Farinha, Founder of The Chefs’ Forum, added:

“Events like this are a fantastic way to bring together chefs, producers, and healthcare leaders in a genuinely collaborative environment. By showcasing fresh, locally grown produce such as watercress, we can inspire NHS catering teams to think differently about menu development and sustainability. The Chefs’ Forum is proud to facilitate these connections, ensuring that chefs have the knowledge, skills, and support to deliver food that not only nourishes patients but also promotes positive change across the wider healthcare system.”

Collaboration was central to the day, with Claire King, CEO, The Nutrition Advisory Team participating in discussions on how procurement and nutrition can work together more effectively to support both patient recovery and public health.

Claire said:

“Nutrition professionals play a vital role in helping local NHS trusts seize opportunities like this. By collaborating with chefs and suppliers, we can ensure ingredients are used to maximise their nutritional value, support patient recovery, and help healthcare caterers meet sustainability targets. Our expertise bridges the gap between clinical priorities and catering practice, giving trusts the confidence to innovate while prioritising patient health in every decision.”

Tom Amery, Managing Director of The Watercress Company, described the pilot as “a win-win for the environment, the NHS, and the health of patients. Watercress is nutrient-dense, easy to grow locally, and fits beautifully into sustainable menus.

We’re keen to see it championed in hospitals as both a culinary and a clinical asset and can support this through direct delivery of fresh produce, helping patients experience the taste and health benefits of watercress straight from the farm. Working with Mathieu and his team to develop and trial recipes is an extension of the way in which we support our product with evidence-based research.”

Meanwhile, Mathieu Eke, Head of Facilities, Hotel Services, Simply Serve Ltd. at Yeovil District Hospital, explained: “Reducing waste, sourcing locally, and designing menus that nourish both patients and the planet is essential. Working with watercress in this way shows how small changes can support significant system-wide improvements.”

This event signals the start of a pilot across Dorset, Hampshire, and Wiltshire, where fresh watercress will be tested in hospital dishes to showcase its effects on flavour, nutrition, and sustainability.