THE problems experienced by patients at the UHNS in stomaching the food dished out by Sodexo could have been easily predicted. Indeed, I did so back in February 2005 when as a member of Staffs Moorlands Primary Care Trust I raised reservations about Sodexo's track record in providing catering and cleaning services elsewhere in the UK when the UHNS contract was in the offing. The report three years ago quoted from a Scottish MSP which warned UHNS of the likely problems with a contract with Sodexo. The response from the hospital at the time was a very dusty one accusing myself and the Scottish Parliamentarian of rumour mongering and irresponsibility. Three years on and our forecast has been proved correct.

I wish I could say that Sodexo has learnt its lesson and that patients would actually prefer well prepared meals.

Sadly, I see in the job vacancies section of the paper today an advertisement for a "Meal Assembly Assistant" at the local hospital.

And it does not have to be so.

Catering could so easily hugely benefit the local economy, with small local businesses, employing and skilling local people, as well as sourcing locally-produced organic food.

This is why many people find the idea of multinationals such as Sodexo providing standardised factory-prepared meals miles away in South Wales literally difficult to digest. The whole notion of cooking as a creative and skilled profession, where food quality is something to be valued, not only for its taste, but also for its health giving properties, is surely lost when jobs such as "Meal Assembly Assistant" are being advertised.

The Sodexo culture doesn't appear to encourage skilled and highly motivated cooks. Where they do cook, ingredients are of poor quality. Staff do virtually no fresh food preparation, many do little more than reassemble other ready prepared ingredients made days previously and which have travelled miles to get there.

I sense the reality of a contract with Sodexo as far as the UHNS management are concerned will prove as unpalatable as the food.

BILL CAWLEY

Leek