Meet the CCSG committee
Meet the team behind the CCSG. Click on each committee member to find out more about their passion for critical care, the CCSG, and of course food!
To contact any CCSG committee member, email firstname.lastname@example.org.
Job role: Critical Care Dietitian
Years as a registered Dietitian: 10
Favourite aspect of Critical Care Dietetics: I love the constant learning and reviewing of the evidence. Critical care is an evolving area of medicine, nutrition and science and I love that. I became more interested in critical care nutrition for a couple of reasons. I enjoy the technical side, in particular metabolic changes, biochemical imbalance and how nutrition plays a role in those. I also really enjoy the MDT approach. Many people new to the specialism say to me, 'it's not for me, I like speaking with patients', however, I believe this not to be the case. In critical care I find I am communicating all the time; speaking very regularly with different MDT members, writing in patient diaries, completing anthropometric measurements, communicating with patients with sometimes alternative methods and then speaking with patients about recovery when they can; that always feels quite special considering what most go through.
Why did you become a volunteer for the CCSG? I really wanted to give back to the CCSG in a way that I had benefited from it for so many years. It has been such a rewarding experience; not only are you influencing the future of the CCSG, but it is also great experience, you meet and get to know so many people (Dietitians or other professionals in critical care) and it is really good fun. I would definitely recommend this as a volunteer opportunity.
Dream meal: I particularly love Persian and Indian food, so maybe some sort of dhal or spicy stew. With a glass of wine!
Job role: Inpatient Team Lead and Critical Care Dietitian (North Bristol NHS Trust)
Years as a registered Dietitian: 20
Favourite aspect of Critical Care Dietetics: Seeing patients get better.
Why did you become a volunteer for the CCSG? It fitted better than more NHS hours with a young family; it has allowed me to learn lots about ICU Dietetics and have some amazing opportunities but I am in control of when I do these things.
Dream meal: Anything someone else has planned, shopped for and cooked!
Job role: Principal Critical Care Dietitian and Acting Clinical and Operational Lead Dietitian (Guy’s and St Thomas’ NHS Foundation Trust).
Years as a registered Dietitian: 17
Favourite aspect of Critical Care Dietetics: There are a few things: the diverse nature and complexity of the patients that we see, the amazing team work and how valued we are and seeing the patients reach their goals when they leave ICU!
Why did you become a volunteer for the CCSG? As one of the ‘OG’ committee members, I wanted to share my passion with other critical care Dietitians and feel like I was making a difference to their development which in turn, helps patients.
Dream meal: Anything cooked on the BBQ by my Dad and eaten in the company of my family.
Job role: Acute Team Lead and Lead Critical Care Dietitian (Gloucestershire Hospitals NHS Foundation Trust)
Dream meal: A bucket full of yoghurt.
Social Media Officer
Job role: Specialist Dietitian – Major Trauma (NHS Lothian)
Years as a registered Dietitian: 15
Favourite aspect of Critical Care Dietetics: I love the pace of critical care and variation in patients we see. There is always something new to learn, it definitely keeps you on your toes! I find it hugely rewarding to see patients who are very unwell recover and to be part of their journey. The body’s response to critical illness is fascinating and advocating for excellent nutrition within the wider MDT is very exciting!
Why did you become a volunteer for the CCSG? Volunteering for CCSG is something I have always wanted to achieve, I have gained a lot from being a member and I wanted to be able to give back and use my knowledge and experience in critical care to contribute to resources, guidelines etc. The opportunity to work as a close team and use our collective voice to raise the profile of critical care dietitians is something I am very grateful for.
Dream meal: Pad Thai and raspberry pavlova with extra cream.
Job role: Lead Dietitian, Directorate Manager Primary Care & Diagnostics (Cromwell Hospital)
Dream meal: Homemade pizza with chorizo, Nduja sausage and caramelised red onion.
Job role: MSc Student Dietitian at Teesside University
Years as a registered Dietitian: Zero, yet! But I’ve been a registered Nutritionist for 1 year.
Favourite aspect of Critical Care Dietetics: I’m very new to the area but excited to learn more!
Why did you become a volunteer for the CCSG? I am passionate about student voices being heard and hope to improve the engagement of students within specialist groups and the BDA. As the future generation of Dietitians, I think we have a key role to play and new, fresh skill sets to offer. As students we can learn to much from experienced and senior Dietitians and I believe my role as a volunteer will help me to communicate this and give students the opportunity to learn.
Dream meal: Tomato and garlic prawn linguine with a side of cheesy garlic bread and warm chocolate brownie with ice cream.
Job role: Critical Care Dietitian (Imperial College Healthcare NHS Trust)
Favourite aspect of Critical Care Dietetics: I enjoy working in an MDT environment with complex nutrition support patients.
Why did you become a volunteer for the CCSG? I am keen to expand my knowledge and challenge my current practice.
Dream meal: Filet mignon, dauphinoise potatoes and creamed spinach.
Job role: Critical Care /Trauma Dietitian (Salford Royal NHS Foundation Trust)
Years as a registered Dietitian: 7
Favourite aspect of Critical Care Dietetics: MDT working.
Why did you become a volunteer for the CCSG? I had started with the design of the introduction to critical care course which the CCSG is currently in the process of setting up and was really enjoying the process of seeing this product evolve over a number of months. This will help us get Dietitians upskilled and working competently within the critical care environment. I had met Emma (Chair) on the PENG course in 2017/2018 and we got speaking again through the intro course and really sold me on the roles available within the committee and thought this would be a great chance to have a positive impact on our profession. I am (and always have been) hugely passionate about the possibility of working as an advanced practice Dietitian and feel this is one of the areas we can hope to advance as being a committee member.
Dream meal: Calamari and steak.
Job role: Clinical Lead Critical Care Dietitian (Royal Brompton and Harefield NHS Foundation Trust)
Favourite aspect of Critical Care Dietetics: It is a specialty that is constantly evolving, with so many opportunities for robust research and innovation. I hugely support that Dietitians are core members of the critical care MDT, and alongside other highly skilled clinicians can have an impact by contributing to the growing evidence-base for optimising quality of care and patient recovery.
Why did you become a volunteer for the CCSG? To promote the value of Dietitians within critical care.
Dream meal: Greek souvlaki, of any kind.
Job role: Critical Care Team Lead (University Hospital Southampton NHS Foundation Trust)
Years as a registered Dietitian: 10
Favourite aspect of Critical Care Dietetics: The range of different patients I get to see
Why did you become a volunteer for the CCSG? I think the CSSG is a really important resource; especially with so many Dietitians being the only one working on ICU in their trust, having a way to share knowledge and ideas is invaluable.
Dream meal: Veggie lasagne with garlic bread
Social Media Officer
Job role: Critical Care and HPB Dietitian (North Tees and Hartlepool NHS Foundation Trust)
Years as a registered Dietitian: 5
Favourite aspect of Critical Care Dietetics: I love being able to help support patients in a time when they cannot help/support themselves, and helping to enable patients in recovery and rehabilitation is so rewarding.
Why did you become a volunteer for the CCSG? To help promote our role and profession. I think it’s important for people to see the community we are, the importance of our speciality and share in our knowledge and skills.
Dream meal: Loaded nachos, pizza and cookie dough.
Job role: Specialist Critical Care Dietitian and Team Lead (Great Western Hospitals NHS Foundation Trust)
Years as a registered Dietitian: 9
Favourite aspect of Critical Care Dietetics: I enjoy problem solving, and providing optimum nutrition to such complex patients is exactly the kind of challenge I love! It’s also great to be such a valued MDT member and work so closely with other professionals.
Why did you become a volunteer for the CCSG? To help with the brilliant work the group does to support Dietitians in this speciality and promote our profession.
Dream meal: Seafood platter, macaroni cheese, hot chocolate fudge cake and ice cream.
Trauma Sub-Group Chair
Job role: Major Trauma Dietitian (St George’s University Hospitals NHS Foundation Trust)
Dream meal: Anything Japanese