CELEBRATING A TRUE CARE CATERING HERO

Getting to know each resident in a care home environment is vitally important to give them the best service. That’s the opinion of Valerie Kelly, Chef Manager at Houndswood House care home in Radlett, Hertfordshire, part of the Four Seasons Health Care Group.

Last year she scooped the “Our Care Catering Hero Award” in the NACC Awards. This is a new award set up to recognise an individual who has gone above and beyond their regular day duties to enrich the experience of the people they serve.

Valerie, who has worked for over four years at the care home, says “When I was shortlisted for three NACC Awards, I was lost for

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BREAKFAST words. I was bouncing off the walls and couldn’t wait to tell my residents. They encouraged me to wear a dress for the awards presentation which I did. It was amazing to win the ‘Hero’ Award – I was over the moon.”

Communicating with residents is a crucial part of Valerie’s job.

“If I’m not in the kitchen, I’m out on the floor talking to residents,” she says.

“After every meal I ask them how it was. I sit with them and have a cup of tea with them in the afternoons. It’s so uplifting to see them smile when I walk into the room. You have to have compassion, commitment and dedication. It’s not just about cooking. Before my shift, I help with activities and I even dress up for them – last Christmas it was the Grinch!”

• Selection of cereals, porridge, toast and preserves, fruit. Cooked breakfast available on request

LUNCH

• Minced Beef and Vegetable Cobbler

• Or Cumberland Sausage Casserole

• Vegetarian Quorn Cobbler

• Vegetables: Creamed Potatoes and Sauté Potatoes, Roasted Root Vegetables and Glazed Cabbage

DESSERT

• Cranberry and Orange Upside Down Cake

• Afternoon Tea – a selection of home-made cakes, scones, fresh fruit, tea and coffee

SUPPER

• Homemade Red Lentil and Barley Soup

• Baked Jacket Shells with Baked Beans

DESSERT

• Chocolate Custard Pot

She finds out their likes and dislikes, what they did before they retired and speaks to the family so she can glean as much information as possible. “I ask them what their favourite foods are. Two days later I ask again as it sometimes changes. They are my extended family. I like looking after people. I’m passionate about it, especially people who are vulnerable and unable to care for themselves.”

Favourite foods include cottage pie, casseroles and pies. “They like food that’s wholesome, filling, warm and delicious and they can’t get enough cake,” she adds. Valerie’s cakes are renownedespecially lemon drizzle, Victoria sponge, chocolate eclairs, doughnuts, brownies and cookies. Each resident has a food ‘passport’ which lists their likes, dislikes, cultural beliefs, allergies and intolerances. “This helps you learn about them, what their family used to cook for them and their preferences, so you can develop a special menu,” she says.

Above Valerie Kelly Below left Valerie Kelly creating one of her showstopping cakes

Valerie heads up a team of six including two bank chefs and three kitchen assistants. “Since the pandemic, it’s been difficult to retain staff so it’s important to be a good team leader. We have regular staff meetings, are on call to each other and have message books.”

She started her career as a catering assistant at her children’s school. “An opportunity came up to join a care home catering department,” she says, “and within a week I fell in love with it. I was brought up by my grandparents so I knew what people of that generation would be interested in eating. The care home sent me on a course and I qualified as a professional chef. Since then, I’ve stayed in care homes. I strongly believe that working in the industry is the best job ever as what you put in will make a difference in the long run.”

On Saturday 6th May, a new Royal chapter is written in the nation’s history books as King Charles III is crowned in an official ceremony held at Westminster Abbey. Heralding the start of the second bank holiday in May, there is much for hospitality operators to celebrate.

National events offer hospitality businesses a way of engaging with their local communities as people come together and enjoy time with friends and family. Research from SevenRooms around the bank holiday weekend for the late Queen’s Platinum Jubilee last year reported an additional £1.5 billion for the hospitality industry, with an average spend of £79 per head. Danilo Mangano from SevenRooms says “The incentive is there for operators to do something special. Set menus with themed cuisine or ticketed events to watch the televised ceremony on premise