Celebrations are underway at the Shepton Mallet NHS Treatment Centre, as two of its catering staff have passed apprenticeships to become qualified chefs.

Henry Stratford, aged 21, from Shepton Mallet, and Fay Stevens, aged 42, from Wells, have both passed their apprenticeships at Bridgwater Catering College and with financial support from the hospital. This means that the catering team at the treatment centre now boasts four qualified chefs.

According to head chef Kevin Wollaston, Fay and Henry's success means that the team will be able to add greater flexibility and variety to their menus.

He said: "Having two more qualified chefs also leaves me with more time to source local suppliers and increase our use of organic and local produce.

"It also gives us time to look at ways to up our recycling rates still further, and reduce our use of plastics and non-biodegradable items."

As their roles develop, Fay and Henry will become "energy champions" with a focus on investigating ways to reduce waste.

In addition to providing nutritious food for patients, visitors and staff at Shepton Mallet NHS Treatment Centre, Kevin and his team also supply Shepton Mallet Community Hospital opposite the treatment centre.

This is an arrangement which sees the catering team produce highly-tailored meals, such as textured meals for patients who experience difficulty swallowing.

The treatment centre was the first in the South West to achieve the coveted Gold Soil Association Food for Life Catering Mark when it received the award in September 2015.

At the time it was only the fourth hospital in the UK to gain this recognition and the hospital continues to hold the award. This year the award was renewed for the fifth year in a row.

The award recognises the hospital's determination to offer freshly cooked meals making use of fresh local ingredients in its café and to patients on the ward.

It provides more than 250 meals every day as well as drinks and snacks to visitors, team members working in the centre, patients and local people.

The Gold Mark means that all the meat used at Shepton Mallet NHS Treatment Centre is free range and achieves UK animal welfare standards.

All fish used is confirmed from sustainable sources as defined by the MSC (Marine Stewardship Council).

Dishes contain only free range eggs, no undesirable additives or trans-fats, with information on display about from where ingredients are sourced.

Many ingredients and food products are sourced locally from the Shepton Mallet area or the wider South West food and farming community.

It also means that at least 15 per cent of ingredients are organic, with the hospital using Riverford for meat, vegetables and milk supplies. All dishes are prepared from scratch.

Breakfast, lunch, evening meal and light bites are available, and the team cater for most dietary requirements.

Dishes include herb crusted baked cod served with potatoes and vegetables, cauliflower and broccoli mornay served with potatoes, beef and horseradish risotto served with homemade herb bread, pineapple cake with custard, and peach flan.

There is a different menu for each day, and patients can opt to have larger or smaller than normal portions depending on their appetite.

Menus are reviewed and updated quarterly to enable the catering team to make the best possible use of seasonal produce. Both lunch and the evening meal have three courses.

Chester Barnes, hospital director at Shepton Mallet NHS Treatment Centre, said: "My congratulations go to Fay and Henry for successfully completing their chef apprenticeships.

"We were delighted to provide them with financial support and days away from the treatment centre for their studies.

"We pride ourselves on helping all members of staff who wish to reach their professional potential, often paying for course or training fees and providing time away for study.

"Almost all patients praise us for the quality of our food, and this is thanks to Kevin and his team. With Fay and Henry now qualified as chefs, we are looking forward to yet more delicious offerings in the future, while further improving our green credentials."