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New autumn menu for Steamplicity reflects eating trends and seasonal changes

The big Steamplicity, autumn menu refresh is ready for patients.

The autumn refresh combines patient feedback with seasonal changes while keeping up with eating trends and maintaining nutrition levels.

Every year we serve more than four million patients – so we get plenty of feedback.

Following requests for more vegetarian and gluten free dishes we added the vegetarian bean chilli, it’s full of spice and warmth for winter.

Vegetarian, vegan and gluten-free are key parts of our menu and make a valuable contribution to the success of Steamplicity.

Steamplicity is also keeping up with popular high street eating trends - chicken, tomato and mascarpone pasta is a good example of this. The trends for gluten-free, vegetarian and sustainable food continue to be met in the Quorn biriyani.

Classic dishes also feature in the new range which includes: chicken bacon and leek pie, beef chilli as well as sweet and sour chicken. All have been taste tested but it’s always great to get a reaction for real.

By listening to patients and keeping up with eating trends we can give patients meals they will enjoy and contribute to their recovery.


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