No one can tell you why you can't watch the BBC's riots docu-drama (UPDATE: here's why)

... or who made the decision.

How's this for Kafka-esque? The BBC were planning to broadcast a docu-drama, based on interviews from the Guardian/LSE "Reading the Riots" project, yesterday. But the programme was pulled at the last minute after a court order.

What grounds were given? Aha, that would be telling. The Guardian reports:

For legal reasons, the Guardian cannot name the judge who made the ruling, the court in which he is sitting or the case he is presiding over. However, it is understood that lawyers for the BBC strongly object to his ruling, the nature of which is believed to be highly unusual.

So, to reprise - an anonymous judge, in an anonymous court, made a ruling censoring this film based on arguments you can't be told about. 

"Highly unusual", indeed. Now, if we could just get a footballer to sleep with someone involved, perhaps people might care about this. 

Update 19/07/2012 15:06:

The reason the judge prevented the broadcast of the programme, it seems, is because he felt it "echoed" arguments put before the jury.

The Guardian reports:

[Mr Justice Flaux] used an unusual power under section 45 of the Senior Courts Act 1981, which in some circumstances grants crown court judges the same powers as those used by the high court, to prevent the film from being broadcast...

He also issued a second order, under section 4 (2) of the Contempt of Court Act 1981, which barred media organisations from reporting the injunction.

David Allen Green tweets:

 

 

The BBC has made a docu-drama about the 2011 London riots. Photo: Getty Images

Helen Lewis is deputy editor of the New Statesman. She regularly appears on BBC Radio 4’s Week in Westminster and the News Quiz, and BBC1’s Sunday Politics. 

CREDIT: PETER DAZELEY/PHOTOGRAPHER’S CHOICE
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The overlooked aspect of patient care: why NHS catering needs a revolution

The NHS performs so many miracles every day – in comparison, feeding the sick should be a doddle. 

A friend recently sent me a photo from her hospital bed – not of her newborn baby, sadly, but her dinner. “Pls come and revolutionise the NHS” the accompanying text read, along with a plaintive image of some praying hands. A second arrived the next morning: “Breakfast: cereal, toast or porridge. I asked for porridge. She said porridge would be ‘later’. Never arrived. (sad face).”

Contrast this with the glee with which another friend showed me his menu at a Marie Curie hospice a few weeks later. He seemed to have ticked every box on it, and had written underneath his order for syrup sponge and custard: “extra custard please”. It wasn’t fancy, but freshly cooked, comforting food that residents looked forward to – “like school dinners”, he sighed, “but nice”.

To be fair, though budgets vary significantly between hospital trusts, a reliable estimate suggests £3.45 per patient per day as an average – only slightly more than in Her Majesty’s prisons, though unlike in prisons or schools, there is no legally enforceable set of minimum standards for hospital catering. As Prue Leith writes in the foreword to a 2017 report by the Campaign for Better Hospital Food, “this means hospital food is uniquely vulnerable to a race to the bottom in terms of food quality, and patient care”.

Plate after plate of disappointment is not only demoralising for people who may already be at a low ebb, but overlooks the part food has to play in the recovery process. Balanced, appetising meals are vital to help weaker patients build up strength during their stay, especially as figures released in February suggest the number of hospital deaths from malnutrition is on the rise. According to Department of Health findings last year, 48 per cent of English hospitals failed to comply with food standards intended to be legally binding, with only half screening every admission for malnutrition.

The Campaign for Better Hospital Food’s report, meanwhile, revealed that only 42 per cent of the London hospitals that responded to its survey cooked fresh food for children – even though the largest single cause of admissions in five-to-nine-year-olds is tooth extraction. Less than a third of respondents cooked fresh food for adults.

Once the means to produce fresh meals are in place, they can save trusts money by allowing kitchens to buy ingredients seasonally, when they are cheaper. Michelin-starred chef Phil Howard, recently tasked by the Love British Food organisation to cook their annual lunch on an NHS budget, explained that this, along with using cheaper cuts and pushing vegetables centre stage, allowed him to produce three courses rather than the two he’d been asked for. Delicious they were, too.

Andy Jones, a chef and former chair of the Hospital Caterers Association, who was there championing British food in the NHS, told me the same principles applied in real healthcare environments: Nottingham City Hospital, which prepares meals from scratch, saves £6m annually by buying fresh local ingredients – “I know with more doing, and voices like my small one shouting out, we will see real sea change.”

Unusually, it’s less a question of money than approach. Serving great hospital food takes a kitchen, skilled cooks and quality ingredients. But getting every hospital to this point requires universal legal quality standards, like those already in place in schools, that are independently monitored.

Nutrition should be taken as seriously as any other aspect of care. The NHS performs so many miracles every day – in comparison, feeding the sick should be a doddle. 

Felicity Cloake is the New Statesman’s food columnist. Her latest book is The A-Z of Eating: a Flavour Map for Adventurous Cooks.

This article first appeared in the 18 April 2018 issue of the New Statesman, Enoch Powell’s revenge