A chef and an Alresford business have teamed up to help hospitals fulfil their net zero food ambitions while serving nutritious and sustainable meals to patients.

The UK’s largest grower of watercress, The Watercress Company, is working with development chef Mathieu Eke to make watercress a staple on NHS menus.

Phase one is trialling fresh watercress in hospital dishes and undertaking product testing using fresh watercress in individual quick freeze portions, Cresto - frozen watercress pesto - and flavoured ice lollies featuring watercress extract to aid patient hydration.

These trials will initially occur in hospitals across Hampshire, Dorset and Wiltshire but with a view to extending the collaboration more widely if successful.

Tom Amery, managing director of The Watercress Company, 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 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.”

Claire King, a leading voice in food systems and public health who helped broker the collaboration between The Watercress Company and The Chefs’ Forum, added: “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.”