Mat & Café delivers health with passion for food
Photo: Mat & Café
Food & Café at St. Olav's hospital ensures that patients, staff and students can enjoy varied and freshly prepared meals every day.
14.02.2023
Over a thousand patients and more than 10,000 employees eat their meals daily at St. Olav's hospital.
The hospital’s concept Mat & Café ensures that patients, employees and students at St. Olav’s hospital can enjoy varied and freshly prepared meals from breakfast to evening every single day, says Kjetil Odén-Haugen, section manager at St. Olav’s operations service.
Mat & Café has over 80 chefs who are on duty around the clock to ensure nutritious and tempting meals.
– We bear a great responsibility in ensuring that our patients get the right food. The meals should also be a highlight, Odén-Haugen says.
Homemade fish cakes
Mat & Cafe is happy about the collaboration with the Norway Seafood Festival and thinks it is important to celebrate Norwegian seafood.
– We mainly base ourselves on local produce. Trønder’s seafood contributes to fantastic taste and is something we should be proud of, Odén-Haugen says.
From local seafood producers such as Domstein, Mat & Café gets local Norwegian cod used to prepare homeamde fish cakes.
– Food made with less processeing is better for us. We are careful with additives and salt, explains Odén-Haugen.
Seafood on the menu every day
Mat & Café at St. Olav’s hospital will mark the Norway Seafood Festival with, among other things, Spanish and French temptations on the menu.
– Several of our cafes will serve paella and moules frites during the festival. For us, seafood is an important part of the menu every day, all year round. Fish is an important source of protein, and important for people recovering like our patients, Odén-Haugen says.
Mat & Café is approved for apprenticeship and wants to contribute to recruiting young people into the cooking profession. Odén-Haugen believes that working with fresh ingredients is important to motivate more young people to train in the culinary profession.
– We believe that working with, and preparing, fresh ingredients contributes to increased enthusiasm for the food profession, he concludes.
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