Casa Italia

 At Alder Hey Children’s Hospital, food is much more than just fuel - it’s a vital part of care and recovery. For Tom Knight, the dedicated ward chef on Ward 4C, every day involves working closely with patients, families and healthcare professionals to deliver food that meets medical needs, cultural preferences, and emotional challenges.

Ward 4C supports a wide variety of patients, from those newly diagnosed with diabetes to children being treated for eating disorders. Unlike most hospitals where food arrives from a central kitchen, Tom is based directly on the ward - allowing him to work face-to-face with children and their families.

“Food makes up a big part of their recovery. They're having difficulties, and we want to be there to support them.”

Tom collaborates closely with dietitians to tailor meals for each child’s needs. Whether a patient is underweight, overweight, or needs support reintroducing food after an eating disorder, they work together to strike the right nutritional balance. Tom also adapts menus in real time based on how each child is responding - something not possible in a typical hospital kitchen setup.

“If the dietitian comes to the ward and says, ‘The little one in room 18 needs extra support,’ we can make changes straight away.”

For families, especially those facing a new diagnosis like Type 1 diabetes, food suddenly becomes a source of stress and uncertainty. Tom provides calm, practical advice.

“Sometimes parents might be a little nervous to ask the doctors and nurses a question, but they'll talk to the chef. They ask us the questions they think might be silly - but they’re not.”

Tom helps parents understand carb counting, balanced meals, and even how to manage healthy cooking on a tight budget – often a concern in Liverpool, where many families in more underprivileged areas and are used to more affordable, processed foods.

“We include a lot fruit, pastas, proteins, fresh vegetables - and talk to parents about how they can be introduced easily and affordably at home.”

This approachable support means parents learn how to prepare balanced meals at home, even on tight budgets.

More Choice, More Flexibility

Each day, children can choose from around 20 different starters, main courses and desserts, ensuring a wide variety of options to suit different needs, tastes and medical conditions. On top of the standard menu, Tom can also draw from the hospital restaurant specials or bring in additional ingredients as needed.

Meals are served across the day - breakfast, lunch, and dinner, plus snack packs in between for extra energy or nutritional support. Breakfasts offer a selection of cereals, yoghurts, toast, fruit and jams. Children with higher calorie needs, such as those with cystic fibrosis, receive full cooked breakfasts like sausages, bacon and eggs, and high-calorie snack packs to support their energy use.

“For cystic fibrosis patients, they’re coughing all the time and burning loads of energy — so we pack in the calories where we can.”

Tom’s flexibility also extends to catering for allergies, halal or kosher diets, and texture-specific needs such as soft foods for children post-surgery or undergoing cancer treatment.

“Each ward has a kitchen - being on the ward makes a massive difference. If a child isn’t eating, we notice. We talk to them. We ask what they will eat - and then we make it.”

Tom’s background is in hospitality - he worked in hotels before joining Alder Hey in 2015, and has been on Ward 4C ever since.

Being present on the ward allows Tom to respond quickly, make real connections, and be part of each child's recovery journey. Whether it's introducing a child to new foods, easing a parent’s fears, or helping someone eat their first full meal in months, Tom knows how powerful food can be.

“That one-to-one contact - I can’t emphasise how strong it is. And now we’re getting more kids back into the community, back home, and moving forward. That’s what it’s all about.”