Derbyshire gastropub provides top quality meals for Chesterfield Royal Hospital frontline workers

Barlow’s Tickled Trout has joined forces with Chesterfield Community Food Hut to offer restaurant quality grub to teams on Covid-19 and intensive care unit wards at the hospital.

With the help of suppliers Delitalia, Highfield House Farm and Country Fresh Foods, they are supplying portioned meals for NHS workers during the crisis.

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Any surplus meals are then donated to the Chesterfield Community Food Hut, a project that identifies people in need across the town and arranges essentials to be distributed to them.

Chris Mapp, owner of The Tickled Trout, said: “We vaccum packed it into portions so that they could either have them on a break or just take them home after work.

“We hope it helps them when and if they find time to have a break and refuel or just to take home after their gruelling day so they can have some respite.

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“We are already doing hampers for our local community with the addition of Owen Taylor to the other suppliers which is working really well but we collectively wanted to show our gratitude to the incredible staff and medics who are working hard to save lives and will no doubt have very little time to relax and cook, never mind go shopping!

“Dear NHS, this is on us. Thank you.”

There are now plans to expand the meals service into other nearby hospitals such as the Northern General Hospital in Sheffield.

Chris trained under Marcus Wareing at the two Michelin Star Pétrus restaurant in London, serving modern French cuisine, and then worked at the Michelin Star Greenhouse restaurant in Mayfair.

On his return to Derbyshire, he found his old local was up for sale and turned it into a dining pub in the scenic Barlow countryside.

Popular dishes at the Tickled Trout include whitebait, calamari, seambream and tarte tatin served with clotted cream and vanilla ice-cream.

To hear Chris talking more about their work to support the NHS visit the The Tickled Trout Facebook page

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