A hive of activity

From the first fried egg and rashers of sweet cured bacon in the morning to the last toasted ham and cheese sandwich at night, the kitchens of The London Clinic are buzzing with activity, busy with the daily process of cooking for our many patients, staff and visitors.

It’s quite a scene: the noise of orders being called out, the chopping of the veg chef, the continual clanking and spray of water from the dishwasher, the smells coming from the endless frying, steaming and roasting of the sauce and grilling sections. The kitchen is bustling with its never-ending business of satisfying its many customers.

Our suppliers

Each day starts with its daily bread; a lovely fresh selection of pastries and rolls from the Flour Station on Borough Market, next is the milkman with gallons of milk and cream, many kilos of butter, cheese and yogurt and the many crates of sliced loaves of the finest bread to make the toast at breakfast and the 200 or so sandwiches for patients, consultants and staff.

Meat comes from Allen’s of Mayfair – whole chickens, sirloin of beef, lamb for the Shepherd’s pie and so many sausages, fresh Cornish fish from Forman and Son from the shadows of the Olympic stadium and sides of the finest hand cut London Cured Smoked Salmon.

Fresh farm eggs all ready to scramble, poach or fry, come straight from the hens of Berkshire. Apples, swedes, turnips and cauliflowers are from the farmers in Kent, a multitude of crates and boxes containing potatoes, salads, exotic fruits, strawberries for an all year round demand, boxes of grapes, sacks of potatoes and seasonal blood oranges from Spain – six days a week the green grocer delivers to The London Clinic.

The pastry chef is baking cakes and desserts, making rice puddings, baked egg custards and adding the finishing touch to a special birthday cake for a patient on the 2nd floor.

Delicious recipes

Old fashioned recipes and traditional preparation techniques are combined with the latest cooking technology – computer controlled rational ovens or the fast cooking TurboChef Ovens and Thermomixer’s which are used to puree and chop or to make a single portion of soup with no salt at the dieticians’ request.

The kitchen in The London Clinic serves hundreds of meals every day, all prepared and served with tender, loving care.