George Eliot Hospital’s restaurant is urging people to try something new as it serves up fresh-cooked food to better meet the needs of visitors.
Raveloe’s Restaurant’s dinner service now runs from 5pm -7pm, Monday to Friday, to give the public more options when attending the hospital during visiting hours.
But the hospital’s caterers have also adapted their offerings to make better use of fresher ingredients and introduce more healthy options.
The chefs at Raveloe’s Restaurant, which can be found on the first floor of the main hospital building, create a fresh menu each day and serves up delicious home-style food.
The eatery now serves a range of fresh and locally sourced products, from suppliers such as Frank Parkers Butchers from Nuneaton. And they have found suppliers that can bring in more fresh vegetables, rather than relying on frozen alternatives. A smoothie bar makes fresh vegetable and fruit smoothies on request.
Aside from the cooked menu there is also a selection of sandwiches, Panini, and salads. However, there is still a range of sweet treats including pastries, cakes and Kelly’s ice cream.
Restaurant opening times will are:
Breakfast 8.00am-11am (Monday – Sunday)
Lunch 12pm-3pm (Monday – Friday)
Weekends lunch 12.00 pm- 2.00pm (Saturday & Sunday)
Dinner 5pm-7pm (Monday – Friday)
Wendy Deeming, Hospital Catering Manager, said: “We introduced longer opening hours in the evening a few months ago and we really hope that visitors to the hospital will now start to take advantage of it.
“We are delighted that we can provide an improved catering experience for our visitors and staff. We are committed to improving our catering facilities across the Trust to ensure we meet the expectations and needs of staff and visitors attending our hospital, and we are confident our tasty Raveloe’s menu will be welcomed by all.”
The moves are part of continuous review and improvement to the various catering options throughout the Trust. In June it was announced that, in line with Commissioning for Quality and Innovation (CQUINs) scheme, the majority of drinks available on site were low sugar, and most foods being sold were lower in calories and fat.
More information about our restaurant can be found here.