I WAS interested to read the article about cook-chill meals being introduced into community hospitals. The reason given is one of standardisation of quality.

Surely, any chef can produce good nutritious meals.

As community hospitals are used for the rehabilitation of patients after surgery or accident, with extended periods of physiotherapy, I would think that it is essential that appetising food is provided, a meal cooked on the premises ensures that it does not taste like ‘plastic’ convenience food.

Eating healthy food also aids healing, which means that patients can get home earlier.

Getting rid of the chef’s is just a cost cutting exercise.

But how much will it cost the health trust if chefs are made redundant and to put the contract for cook-chill into place?

SUE GROVES Green Road, Didcot