The Catering team welcomes you to St. Vincent’s Private Hospital; we are here to ensure that you receive high quality, wholesome food and excellent service
At St. Vincent’s Private Hospital, The Catering Department acknowledges its responsibility for Food Hygiene and the provision of Safe and wholesome food for patients, customers and staff. There are five main areas within catering: Patient Catering, Restaurant, Coffee-Dock, Kitchen and Hospitality.
We are committed to ensuring compliance with the Irish Food Hygiene Regulations, European Communities Hygiene of Food Stuffs Regulations and the Irish Standard I.S. 340 that incorporate the principles of H.A.C.C.P.
The Catering Department also has the distinction of being accredited with the I.S.O. 22000 standard, awarded by the N.S.A.I. This ensures that we operate to the highest standards expected within a catering operation.
Our variety of menus ensure that we can accommodate a wide variety of patient needs wile in our care. Our Regular menu gives suitable options for those patients requiring higher healthy eating, low residue, renal/diabetic, high protein/high calorie, modified consistency (texture A, B & C), gluten-free and light diet.
Our Restaurant is open to Patients, Visitors & Staff from 07:45 to 15.00 Monday to Sunday.
- Breakfast is served from 08.00 – 11.00 daily.
- Lunch is served from 12.00 – 14.00 daily.
The Restaurant proudly boasts The Happy Heart at Work Award. This is a prestigious award, which is awarded by the Irish Heart Foundation to catering establishments, which meet their guidelines for healthy eating.
The Coffee-Dock opens Monday to Friday from 07.30 until 19.00, and Saturday from 15.00 to 19.00 (closed Sunday). It offers a premium bean-to-cup operation providing speciality teas & barista style coffees. We serve a range of pastries, cakes, toasted & gourmet sandwiches, freshly made soup and hot/cold snack items.
The high standard & quality of the food provided by the Catering Department is a vital part of Patient care. This encourages our patients to eat well, which in turn will provide the nutrition required in order to help in the recovery from surgery or illness.
The catering team will provide our inpatients with breakfast, lunch and evening meals, along with a regular hot & cold beverage service. Our main meals are served between 08.00 to 17.30.
Our Day Patients receive lighter options including; hand-cut sandwiches, homemade scones, yoghurts, fruit, biscuits & freshly brewed tea and coffee.
We offer a 14-day menu cycle, all of which have been compiled and nutritionally analysed with the guidance from the Dietetics Department, in line with the Department of Health & Children Guidelines for Food & Nutritional Care in Hospitals.