Hospital staff are turning to Michelin Star chefs to help them find new ways of tantalising the taste buds of patients.

Whipps Cross Hospital in Leytonstone is one of several to take part in a study to better understand how high-end restaurants such as Heston Blumenthal’s The Fat Duck give their guests a five star experience.

The learnings of the study, which is a collaboration between Barts Health NHS Trust, the University of Greenwich and Imperial College London, will be used to shape new hospital menus.

Researchers from the University and College will spend time observing service at restaurants as well as hospital wards and waiting areas.

In June, members of the public will have the opportunity to attend events where they can experience first-hand some of the key techniques that were observed in both settings.

Dr Sharon Weldon, nurse research and education lead at Barts Health NHS Trust and the University of Greenwich said the study will provide a unique insight into what goes on in kitchens of five star restaurants and what can be learned from it.

“We are always looking for exciting new ways to improve patients’ experience,” said Dr Weldon, who is an honorary research fellow at Imperial College.

“Michelin Star restaurants invest so much time in understanding what makes a great experience for their guests and we think there will be lots we can learn.”

Some of the events scheduled to take place will be held at Westminster Kingsway College (June 4), Chelsea and Westminster Hospital (June 18) and

Royal College of Nursing (June 25).

Anyone who would like to attend should email: