Catering Department

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Catering Department

Welcome to St Luke’s Hospital Catering Department. We provide food services to all patients, staff, outpatients and visitors at both the main restaurant and Highfield Café.

We are dedicated to achieving excellence in both food and service.

We endeavour to meet all the individual needs of our customers. These may be therapeutic and involve special diets for patients.  We also provide dishes to suit our multi-ethnic range of customers.

Our Restaurant

The restaurant provides a full self-service menu for staff and visitors. The choice includes a wide range of food options.  We have a carvery, full salad bar, healthy options, vegetarian options and also snacks.

Restaurant Opening Hours

Monday to Friday - 8.30am to 6.30pm

To achieve best patient care, service is restricted to staff at times of high demand. We greatly appreciate co-operation from our visitors in this regard.

The Highfield Café

The Highfield Café is an assisted service area, providing a variety of sandwiches, pastries, snacks, hot meals and homemade soups.

We also have newspapers, magazines, soft drinks and confectionery available.

All payments are by cash.

Café Opening Hours

Monday to Thursday - 8.30am to 5.00pm
Friday - 8.30am to 3.30pm
Saturday and Sunday - 9am to 2.30pm

Patient Ward Services

Patient meals are served between 7am and 6pm, Monday to Sunday.

Meal Times

Breakfast - 8.00am
Lunch - 12.15pm
Afternoon Tea - 2.00pm
Evening Meal - 5.00pm

Food and Visiting

Great emphasis is placed on the nutritional content of food for patients and staff alike.

A carefully planned HACCP programme is in place to ensure food quality and food safety is prioritised.

To help us ensure both patient and food safety, please do not bring in food to patients you are visiting. Although well meaning, this food may pose a risk to our patients and their treatment plans.

The hospital will always strive to meet the nutritional needs of our patients and make every effort to tailor our menus to their individual requirements and tastes.