UK hospitals trial watercress in patient meals

The Watercress Company (TWC), the UK's largest grower of watercress, is working with hospitals in Dorset, Hampshire, and Wiltshire to trial the use of watercress in patient meals as part of efforts to support the National Health Service's (NHS) Net Zero Food commitments. The initiative is being developed with chef Mathieu Eke and aims to test both fresh watercress and value-added products such as individual quick freeze (IQF) portions, frozen watercress pesto (Cresto), and flavoured ice lollies containing watercress extract.

The first phase will focus on incorporating watercress into hospital menus and assessing its use in these processed formats. Trials are intended to reduce farm waste, provide locally sourced produce, and explore options for broader adoption across other NHS facilities if results are positive.

The project aligns with government goals to integrate fresh, whole ingredients into public sector catering and to improve nutrition in healthcare settings. As part of the launch, over 40 healthcare chefs from the Wessex region will attend an event on 26 August at TWC's Waddock Farm in Dorchester. Organised by the Chefs' Forum and the Nutrition Advisory Team, the event will include a farm tour, presentations on watercress cultivation and nutritional properties, and cooking demonstrations.

Philip Shelley, Senior Operational Manager and National Lead for Net Zero Food at NHS England, will open the event. Shelley's role involves identifying opportunities to improve hospital catering and reduce environmental impact, with an emphasis on supporting local growers.

The initiative builds on previous collaborations between TWC and Dorset County Hospital, where watercress smoothies and soups were served to patients in a trial aimed at assessing nutritional benefits.

Chef Mathieu Eke, of Yeovil District Hospital, said the project is part of a broader strategy to reduce waste, source local produce, and develop menus that support both patient health and environmental goals. Claire King, a public health and food systems specialist who helped initiate the collaboration, said incorporating nutrient-rich ingredients like watercress into institutions such as hospitals, schools, and care homes could positively influence public health outcomes.

The Waddock Farm event will provide practical examples for healthcare chefs on integrating watercress into everyday catering. The first phase of the pilot will test feasibility and acceptance, with potential for expansion and further product development to align with the NHS's long-term sustainability and food service objectives.