THE quality of food served to patients by NHS hospitals is in the limelight again with chef James Martin taking up the cause for improvement.

The solution is not difficult: charge patients a nominal amount – say £1 per day – towards their food.

Even patients on benefits and pensioners could afford this.

The amount could be deducted at source for those on benefits or paid on a weekly basis by those in employment.

After all, if patients were not in hospital they would still have to eat. The money raised would enable food of a higher quality to be served.

Val Halton, Newton Aycliffe.