A local chef has taken over the kitchen’s at The Queen Elizabeth Hospital King’s Lynn to cook up a treat for hard-working NHS staff.
Charlie Hodson, renowned chef and founder of Charlie’s Norfolk Food Heroes, is creating a special two course meal for over 200 Team QEH colleagues.
As co-organiser of the Holkham Festive Food Fair and the Big Norfolk Sausage Bash, Charlie is passionate about using local produce; ensuring ingredients are sourced from local suppliers.
Charlie will be joined by Sam Proctor and the team at The Victoria Inn in Holkham, who raised over £5,000 for the hospital’s COVID fund and donated hundreds of meals to feed hungry NHS heroes.
Dubbing the visit as the ‘Victoria Inn and Charlie Hodson QEH kitchen take over’, QEH staff will be served up Tim Allen’s Pork 3 ways or butternut squash and celeriac terrine and rhubarb crumble and ice cream for dessert.
Charlie said: “I feel honoured to be part of the kitchen take over at QEH. I was personally inspired by Sam, Michael, Ben and the team of Holkham’s Victoria Inn and their support of NHS Heroes and everyone around the UK supporting their local hospitals and staff.”
This event is part of the penultimate week to the three-month long project run by the Holkham team, who have been delivering meals such as meatballs, pies, salads and soups three times a week to the hospital.
The day has been supported by Holkham Estate, Nelson Gold, Barsby’s, Arthur Howell, Dann’s Ice cream, Spectrum, Whinhill cider, Charlie’s Norfolk food heroes, JTS and Fresh box.
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