Aramark's Mayo University Hospital team named Ireland's Healthcare Caterer
THE Aramark team at Mayo University Hospital in Castlebar claimed the coveted title of Ireland's Healthcare Caterer at the annual Gold Medal Awards 2019 on Tuesday night.
Ronan Fox, head chef at Mayo University Hospital, picked up the award, which recognises caterers who provide exceptional product and service offerings in the healthcare sector, on behalf of the hospital team.
Ronan has recently been named Aramark Healthcare Executive Chef in recognition of his innovative work and leadership in healthcare food services.
The Gold Medal Awards are recognised as the leading independent awards programme for the Irish hospitality industry. Judged by industry experts, the awards acknowledge and reward excellence in hospitality and catering operations across Ireland.
Congratulating the team, Shane Flynn, managing director for Food Services and Facilities Management, Aramark Ireland, said: “Congratulations to Ronan and the team on this fantastic accolade which is a wonderful recognition of their consistent passion and dedication. We are very proud of the excellent work they do to champion innovation in such an important sector.
“This is a sector which holds itself to the very highest of standards, so it is wonderful to have had so many finalists on the night and to receive this fantastic recognition.”
Said Ronan Fox: “I am really proud of the talented Aramark team we have at Mayo University Hospital. Our primary focus is always on how we can better meet patient needs and we are committed to delivering a quality of service that always keeps those needs at its heart.
“I’m delighted to accept this award on behalf of the team, it is a reflection of the dedication and diligence they show every day.”
Catherine Donohoe, general manager at Mayo University Hospital, agreed: “We’re all so proud of Ronan, Loretta Bracken, Catering Manager and the team for the wonderful work they are doing at the hospital. They deliver a consistently strong patient dining experience, from food preparation to food service - something which is clearly reflected in our patient experience survey.”