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Future unclear for Welsh First Minister Carwyn Jones amid inquiries into the sacking of Carl Sargeant

The communities secretary was found dead just days after being fired. 

Happy St David's Day? Carwyn Jones may feel otherwise. The Welsh Labour leader and First Minister has been in post more than eight years. His predecessor, Rhodri Morgan, served nine years. So you would expect there to be some speculation about the post-Jones future as, even in good times, one could fairly assume that Jones was nearer the end of his tenure than the beginning.

But the speculation has an added bite because the First Minister's political stock is at an all-time-low as he and his government face questions over their handling of the sacking of Carl Sargeant, who went on to kill himself four days after being fired from his position as communities secretary following several allegations that he had sexually harassed women.

Jones has already been exonerated by one inquiry, about whether information about Sargeant's sacking was improperly leaked, but there are two still ongoing. The first is into his specific handling of the allegations against Sargeant, the second into whether, as former Welsh Cabinet minister Leighton Andrews has alleged, there was a culture of bullying in Jones's administration.

But now the Welsh government has lost a non-binding vote on whether the full findings of the first inquiry should be published. Opponents of publication warn it could comprise the two ongoing inquiries, and could put the women who accused Sargeant at risk of identification, even if their names are redacted.

The two ongoing inquiries will report in time and that will have implications for when Jones's eventual exit as First Minister comes about and whether it happens on his own terms.

But there's a question that is entirely missing from the speculation about Jones's future and what he ought to have done: were the allegations credible? Don't forget that Damian Green's position became untenable not just due to the official reason he was sacked (a misleading statement about a historic matter), but because the investigation into his conduct found the allegations about his behaviour towards Kate Maltby to be credible. And even bearing in mind the tragic events that followed, is it really the contention of the Welsh Assembly that the ministers they scrutinise should have a lower bar than the ones in Westminster?

Stephen Bush is special correspondent at the New Statesman and the PSA's Journalist of the Year. His daily briefing, Morning Call, provides a quick and essential guide to domestic and global politics.

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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