SUPPLYING local produce to the hospital service as suggested by the chef James Martin (The Press, June 9) is a great idea.
But what the gentleman does not realise is if the hospital runs on the system keeping the money in their bank for a month or two than paying the bills to the suppliers, everyone will go bust.
When I worked at Clifton Hospital, a meat company had to ask for bills to be paid as there were between £20,000 to £25,000 owing.
Best of luck with that idea.
Rodney Merrick, Shipton Road, York.
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