Watercress Pilot Takes a Lead on Health, Sustainability and Hospital Menus

This week, The Watercress Company made a significant step forward in its mission to promote health and sustainability across the public sector. Visiting acclaimed development chef Mathieu Eke, the team discussed how watercress could become a staple on NHS menus.

This is the beginning of a number of workshops and events being arranged with the NHS, the Chefs Forum, and The Watercress Company.

The project will see fresh watercress trialled in hospital dishes across Dorset, Hampshire and Wiltshire. The goal: to demonstrate how this leafy green can support patient recovery, boost flavour and nutrition, while supporting British growers and cutting food waste.

Healthcare chefs from across the region are invited to Waddock Farm on 26th August for a showcase event. The day will include a farm tour, sustainability insights, and live cooking demos led by Chefs, Mathieu Eke and Al Brady.

Phillip Shelley, Senior Operational Manager & National Lead for Net Zero Food, NHS England, seeks excellence and innovation in hospital catering, and is proactively supporting this pilot, and will be introducing the project at Waddock Farm.

Tom Amery, Managing Director at The Watercress Co, said: “This pilot project is a win-win: for the environment, for the NHS, and for the health of the patients. Watercress is nutrient-dense, easy to grow locally, and fits beautifully into sustainable menus. We’re keen to see it championed in hospitals as both a culinary and a clinical asset and can support this through direct delivery of fresh produce, helping patients experience the taste and health benefits of eating watercress straight from the farm. Working with Mathieu and his team to develop and trial recipes is an extension of the way in which we support our product with evidence-based research.”

The initiative is part of a wider movement to reimagine institutional food systems — where fresh, whole ingredients form the foundation of care. With growing national focus on the role of food in both prevention and recovery, projects like this are crucial.

Claire King, a local voice in food systems and public health said: “We need food systems that serve people — and that starts with procurement. Prioritising whole, nutrient-rich ingredients like watercress in places like hospitals, schools, care homes and even prisons has the power to shift the dial on public health. It’s incredibly exciting to see watercress leading the way. This is about creating menus that heal, nourish, and support sustainability from root to plate.”

Mathieu Eke, Development Chef and Facilities Manager at Yeovil District Hospital, explained how this project is closely tied to wider sustainability goals: “At Yeovil, we’re working towards ambitious net zero targets — and food has a vital role to play. Reducing waste, sourcing local produce, and designing menus that nourish both patients and the planet is essential work that supports systems change. Our work here is not only transforming hospital food, but also serving the wider community and looking after the environment.”

The drive for transformation is being championed by The Chefs’ Forum. Catherine Farinha, CEO, is used to gathering a wide range of key voices to support positive change in the NHS. Her first Healthcare Chefs Knowledge book became a trusted and widely shared comprehensive resource. The second book focuses on Eating the Rainbow and is eagerly anticipated and set to launch on the 14th October at a special launch event to be held at the University of West London. Her endeavours to improve health and sustainability whilst celebrating culinary talent are well recognised.

The Waddock Farm event promises to be a powerful day of knowledge-sharing, field-to-fork inspiration, and practical steps forward for healthcare chefs across Wessex.