Dorset-based grower is pioneering a close relationship with the NHS
The Watercress Company (TWC) is helping hospitals fulfil their net-zero food ambitions while serving up nutritious, sustainable meals to patients.
Through groundbreaking work with development chef Mathieu Eke, the grower is aiming to make watercress a staple on NHS menus. The goal is to offer NHS patients, hospital staff and visitors access to delicious, nutrient-dense foods that have been locally and sustainably sourced, with the added benefit of both helping hospitals meet their net-zero commitments and reducing farm waste.
Phase one of the programme is to trial fresh watercress in hospital dishes and to undertake product testing using fresh watercress in individual quick freeze (IQF) portions, Cresto (frozen watercress pesto) and flavoured ice lollies featuring watercress extract to aid patient hydration.
The trials will initially occur in hospitals across Dorset, Hampshire and Wiltshire, but with a view to extending the collaboration more widely if successful.
Watercress showcase
To demonstrate how easily fresh watercress can be incorporated into healthy, simple dishes, over 40 healthcare chefs from across the Wessex region will be attending a showcase day arranged by the Chefs’ Forum and The Nutrition Advisory Team on TWC’s Waddock Farm in Dorchester.
The event on 26 August will include a farm tour to see how watercress is sustainably grown, a talk on the health benefits of the leafy superfood, and live cooking demos by Mathieu Eke and Al Brady, chef consultant to TWC.
The watercress pilot is supported by Philip Shelley, senior operational manager and national lead for Net Zero Food at NHS England, who will be introducing the event at Waddock Farm.
TWC has invested heavily over the years in scientific research to better understand the nutritional benefits of the crop as well as its positive clinical effects. That resulted five years ago in a trial with Dorset County Hospital where watercress smoothies were served to recovering cancer outpatients and nutritious watercress soup to hospitalised patients.
TWC managing director Tom Amery said: “This pilot project is a win-win: for the environment, for the NHS, and for the health of the 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.”
