TOP local chef Michael Caines is one of a team of catering experts drafted in to help revolutionise food in NHS hospitals.

Michael, who is head chef at the two Michelin-starred Gidleigh Park restaurant at Chagford, and five of his counterparts have been gathered together by BBC food presenter Loyd Grossman to make changes to hospital food which the TV presenter describes as 'bloody awful'.

It is part of a plan by the Government to improve all aspects of the NHS and up to £10-million a year has been promised to create a minimum nationwide standard of hospital meals, with continental breakfasts, light lunches and delicious main evening meals.

The Government wants to reduce the millions of pounds spent on meals which are thrown away each year.

Michael, 31, has been on a fact-finding mission to Okehampton Castle Hospital, the Royal Devon and Exeter Hospital and Derriford Hospital in Plymouth and is compiling a report on their food methods.

He said he was pleased to be involved with the project but it was silly to think the whole catering system in NHS hospitals could be revolutionised overnight.

Some of the ideas being looked at were introducing a 24-hour ward service and changing the main meal of the day from lunch to evening.

'As professional chefs we are working with the Government because of our various expertise,' he said. 'I do not know better than anyone else but I know how to produce good food.

'It's no good going in there and creating a dish from Gidleigh Park but being a trained chef I can

create a good casserole, beef stew or Lancashire Hot pot.'

He said it was a mammoth task to change the structure of hospital food because each hospital was different and a mix of age groups required different types of meals.

Derriford operated mainly on a 'cook-freeze' system where food was brought in frozen and re-heated whereas at Okehampton Castle all the food was cooked on site.

On a local level he said it was a good opportunity and good experience to go into Okehampton Castle Hospital and talk with staff and share their input.

'I am looking at what exists and seeing if it can be improved somewhat,' he said. 'Before you go rushing in with new ideas you have to look, listen and learn.'

Michael Caines, who also has a restaurant in Exeter, has worked at Gidleigh Park for more than six years and joined the catering industry at the age of sixteen.