May Customer Newsletter – Food
HCA Forum a huge success for NHS Supply Chain: Food
We were thrilled to see so many new and familiar faces at the HCA Forum in April – thanks for dropping by and saying hello.
We continue to be delighted to work for you and your trust, and should you have any questions or queries, would like our support on anything new or wish for you and your team to join one of our Culinary Academy training events, please contact us.
See our Useful Links section to fill our enquiry form.
New Chefs Academy dates for 2026
Attention all NHS Chefs in Training. Ready to hone your culinary skills and bring even more flavour to the NHS? We’re excited to announce the next dates for our NHS Culinary Academy – designed to inspire, develop and empower the chefs shaping the future of healthcare food.
Upcoming Academy Dates:
Nottingham College – Thursday, 28 May 2026
Ashburton Cookery School – Wednesday, 24 June 2026
Edgbaston – Thursday, 30 July 2026
Edgbaston – Tuesday, 1 September 2026.
Whether you’re sharpening your techniques or mastering new dishes, this is your chance to learn from the best. Let’s cook up something amazing together.
Welcoming Laura Jurczak – our new Business Director
13 April saw the NHS Supply Chain: Food team’s Laura Jurczak start in her role as Business Director.
We interviewed Laura to learn more about her background, what attracted her to the role, and her priorities for supporting trusts in the year ahead.
She also shares how her leadership approach and focus on simplicity, clarity and collaboration will shape the contract moving forward.
Laura is looking forward to getting out to trusts across the country and meeting many of you very soon.
See our Useful Links section to read the full article with Laura here.
Millie Morgan wins Public Sector Catering Award
9 April saw NHS Supply Chain: Food’s Millie Morgan win the Unsung Hero Award at the Public Sector Catering Awards.
This award is richly deserved and recognises the incredible impact Millie has as a Culinary Specialist, supporting trusts nationwide while also inspiring, training and developing chefs and culinary teams across the sector. Her passion, expertise and commitment truly make a difference every day.
I’m incredibly proud and grateful to receive this award. The work we do is all about collaboration and supporting each other to raise standards across NHS catering. This recognition means so much, and I couldn’t have done it without the amazing teams I work with.
Millie Morgan, Culinary Specialist, NHS Supply Chain: Food
Reminder for your suppliers – Fresh Food and Food to Go Framework tender launch
This spring sees the tender of our new combined framework, bringing fresh food and food to go options together in one framework, allowing suppliers greater flexibility.
This is a fantastic opportunity for both new and existing suppliers to secure a place on an eight-year Open Framework. Joining our framework offers a streamlined and efficient route to market. This can help businesses grow through access to a large customer base and allow NHS Supply Chain: Food to adapt to changes in the market.
To help you and your suppliers prepare, NHS Supply Chain: Food have published this on the Government’s ‘Find a Tender’ website.
See our Useful Links section to view the Government’s ‘Find a Tender’ website: Fresh Food and Food to Go
May seasonal recipe – Spring pea and asparagus tart
| Recipe ingredients | Quantity |
| Asparagus | 35g |
| Peas | 35g |
| Mint | 2g |
| Extra virgin olive oil | 5ml |
| Whole milk | 125ml |
| Double cream | 125ml |
| Thyme | 1g |
| Sea salt | 2g |
| Black pepper | 1g |
| Mayonnaise | 20ml |
| Lemon | 1 |
| Medium sized eggs | 6 |
| Small savoury tart cases | 10 |
Method:
- Pre heat the oven to 170C.
- Slice the asparagus stalks and leave the tips whole. Blanche these in boiling water for one minute. Crush the peas and add chopped mint. Mix the peas and asparagus together. Season with extra virgin olive oil and thyme and place a spoon of the mix into the tart case.
- Make the quiche mix with three whole eggs and three yolks cream and milk whisk and season then add to the pea tart case until full.
- Bake in the oven at 170C until cooked (around ten minutes).
- Make the lemon mayo by zesting and juicing the lemon and mix with the mayonnaise. Serve the mayonnaise on the side or drizzle over the tarts once they have cooled.
- Serves ten.
Promotions
We are pleased to offer you an exciting set of promotions for May and June.
See our Useful Links section to view our latest food and drink promotions.
Links section
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Enquiry Form
Use this form to contact our Food team sign up for our newsletter or register your interest in events.
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Fresh Food and Food to Go
View the information about Fresh Food and Food to Go tender here.
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Food Savings
Promotions sourced directly from good quality, reputable suppliers on our food frameworks.
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Introducing Laura, Business Director for NHS Supply Chain: Food
Meet Laura, Business Director for NHS Supply Chain: Food, and hear her vision for leadership, clarity and value.