New directions for Cornwall Food Production Unit

Cornwall Food Production Unit is gearing up for bigger business with the appointment of a new director.

James Mills joined the Royal Cornwall Hospitals Trust as director of the CFPU at the beginning of December and is already planning to break into bigger markets.

James, who comes from Tavistock, has previously worked in the commercial food manufacturing sector. One of his first objectives as director at CFPU is to attract more interest from the public sector including other hospital trusts, schools, colleges, care homes and council services as well as selected leisure businesses from across the Westcountry.

James said: “The start up period is over. The unit has been up and running for around 18 months and the management team now feel we are ready and able to move it to the next level. We want to be at the heart of things, making this a vibrant food supplier for the public and private sector, ideally in Cornwall but potentially Devon, Somerset and Dorset as well.”

James’ aim is to make the unit commercially viable, enabling it to develop while maintaining the quality and the high standards it provides to RCHT. James said: “The unit is working at 20 per cent capacity so we have the ability to offer our service to others. The skills you’d expect in traditional kitchens, we have here. We cook all our meats in house with roast beef, ham and pork a speciality; make our own sauces, a wide range of vegetarian dishes as well as sandwiches, cakes and puddings.”

He added: “We also continue to follow the principles of the award winning Cornwall Food Programme that has been running since 2001, which seeks to source as much produce as possible from the Westcountry and promotes suppliers to develop commercial links with the NHS. Indeed over 75 per cent of all ingredients come from local sources, one of the highest levels for any NHS trust in the United Kingdom.”

To help the unit, which is located in Redruth, work towards its goals a new board has been set up as a subsidiary of the Trust. James will be joined on that board by RCHT non executive directors Roger Gazzard and Sheila Healy, RCHT Estates Director David Hastings and head of hotel services Mike Pearson. Roy Heath continues to support the unit through his role as Sustainable Development Manager for the Cornwall Food Programme.

The board will be actively engaging with other organisations and there are plans to hold meetings and open events for any interested groups. James said: “This unit has been created with public money and we want to say to all sectors of the Westcountry market that we are open for business. As well as having a well resourced training and test kitchen, the unit also has a training room and both are available for hire.”

 The Cornwall Food production Unit can be contacted on 01209 881711