Enter and View visit to assess ward food on the Scarisbrick Inpatient Unit sited at Ormskirk District General Hospital

The report describes an Enter and View visit carried out by Healthwatch Lancashire on 25 January 2016 to the Scarisbrick Inpatient Unit at Ormskirk District General Hospital, which provides acute mental health care for adults. The purpose of the visit was to assess the quality of ward food, following below-average results in the 2015 PLACE assessment (86.73% compared with a national average of 89.27%). They spoke to 14 people.

The visit involved observing meal service, reviewing menus, and gathering feedback from patients and staff. The team found that meals were prepared off-site and delivered to the ward, and patients selected their meals in advance from a two-week rotating menu. While food was served in a clean dining environment with good hygiene practices and readily available drinks, the menu lacked clear formatting, detailed descriptions, and information on dietary requirements such as halal, diabetic, or gluten-free options. 

Patient feedback was generally positive about the availability and choice of food, with all 14 patients saying they were happy with the options offered. Many patients also reported being asked about dietary requirements and receiving help when needed. However, several concerns were raised, including repetition in the menu, limited variety for specific diets (such as halal), small or inconsistent portion sizes, and difficulty reading or understanding the menu due to unclear print and lack of guidance. 

Observations during and after meals indicated mixed experiences. While meals appeared appetising and staff were supportive, only some patients received exactly what they had ordered, and fewer than half said they enjoyed their meal or found it appetising. Some patients also reported issues with food temperature, dryness, and occasional dissatisfaction with taste. 

Overall, the findings highlighted strengths in the care environment, staff support, and basic provision, but identified key areas for improvement. These included making menus clearer and more informative, improving food variety and presentation, addressing portion sizes, and providing better support for patients to choose appropriate meals. 

In response, the Trust accepted the findings and developed an action plan. This included working with catering services to improve menu design and information, addressing concerns about food quality and variety, and ensuring staff provide ongoing support to help patients understand menus and make suitable food choices.