Caterers at Frenchay and Southmead have been praised for the ingredients used in patients' meals.

North Bristol NHS Trust is the second hospital trust in the country to receive an award from the Soil Association for their use of locally-produced food.

Fish at the hospitals is supplied by a St Philip's business and meat is obtained from an Ashley Down butchers. Patients are also served ice cream from Marshfield, which is packaged especially for the hospitals.

Previously ice cream made in Europe was transported to the hospitals from Bolton.

As well as cutting down on the trust's carbon footprint, the award recognises the standards of animal welfare in the food used.

All eggs used in catering for patients and the restaurant are now free range and only Wiltshire farm assured ham and cheese from Somerset are now used.

It was these moves that led to North Bristol NHS Trust receiving the Food for Life Catering Mark from the Bristol-based Soil Association.

A trust spokesperson said 75 per cent of dishes for patients were freshly prepared on-site.