Eating at The New Victoria Hospital
One of the most important elements of being in hospital is the culinary experience. The New Victoria Hospital has always prided itself on the quality and service of its food and we are very grateful for the important feedback we receive from patients.
We use good quality fresh produce at all times and meals are cooked just before being delivered to the wards to try to achieve the highest standard possible. Our menus are comprehensive but it is vital to stress that our Executive Chef is more than happy to discuss any individual requirements. Patients may be tempted by foods which may not necessarily appear on the menu on the day in question but are always available and therefore we urge people to speak up. Similarly special diets are well understood and catered for and any foods required for either medical or religious reasons are readily available upon request. There is also a vegetarian option on all menus.
Profile of Executive Head Chef – Geoff Booth
Geoff Booth, our Executive Head Chef, started his career in catering in 1967 when he embarked on a Hotel and Catering Management course at Worthing Catering College. On successful completion of his course in 1969 he decided he would like to start his working life in London and applied to the Hilton Group, but was rather surprised and insulted when they could only offer him a job as a waiter – he declined the offer.
While Geoff was in London he visited his uncle who owned the then famous Blue Post Pub situated next door to a rather grand hotel. With nothing to lose, he decided to pop next door to see if they could use his services and by 2.30 p.m. on the same day he had secured a job as a Commis Chef at The Ritz Hotel, Piccadilly. He progressed quickly and within six months had taken charge of his own section going on to become Chef Tournant.
Geoff remained at The Ritz for four years moving on in 1973 to become Chef Garde Manager at the then renowned Verry’s Restaurant in Regent Street. Verry’s was eventually taken over by Robert Earl of Planet Hollywood fame who went on to set up a medieval restaurant in Orlando, Florida which Geoff went over to open for him. He stayed with the group for over fourteen years enjoying the diversity of the work and meeting many new people including a young commis chef to join the group named Ainsley Harriet.
Geoff decided the time was right to go it alone and he opened his own restaurant in County Durham in 1988. He enjoyed the challenge and even the hard work but, with the tightening of the financial recession, decided to sell up while the customers were still coming in, and return to London.
Geoff joined The New Victoria Hospital in 1994 as Head Chef and ten years later he is still enjoying the challenge. He is an extremely talented and innovative chef, caring deeply about his craft and although he enjoys many different types of cooking considers that his main area of expertise is producing excellent fish.
