Chef of the month

apple and blackberry crumble or a fruit jelly with ice cream.

How do you meet residents’ nutritional and health needs?

I aim to provide a varied diet, paying particular attention to any allergies, intolerances or other medical concerns such as diabetes, coeliac disease or lactose intolerance. For me, a well-balanced menu should have the right proportion of protein for preventing muscle wastage in residents, carbohydrates for sustained energy, and plenty of vegetables and fresh fruits to keep residents’ nutrient levels up.

How do you cater for residents with dementia?

Tell us about your background and how you joined Hallmark

I moved to England from Bulgaria in 2002, where I worked as a nurse. I joined Barchester as a carer, but I always had a passion for cooking. I began to help out in the kitchen and eventually started covering for the weekend chef until a head chef position became available. I had the opportunity to achieve cookery qualifications and in 2012 I won the Barchester Chef of the Year competition. In 2016, I joined the Hallmark family, and I never looked back.

“My favourite part of the meal is the dessert. This is the final dish the residents’ meal and should put a smile on their faces. My personal favourite is a chocolate torte”

What is special about working at Hallmark?

Hallmark is a company that does all it can to make you feel that you are a part of a family. They give all their team a great opportunity to develop their skills and progress, and the residents benefit from this too.

How do you vary your menu to provide choice for residents?

I always provide a choice of at least two starters, two mains (one with meat or fish and a vegetarian option) with seasonal vegetables and a choice of two desserts. For supper, the dishes are generally lighter choices. In addition to their meals, residents are also offered snacks such as freshly baked biscuits or cakes during the day.

What does your typical weekly menu look like?

A typical menu example may include a warming winter vegetable soup for a starter, a pan seared seabass with fresh greens or a vegetable lasagne with a healthy side salad. Dessert could be an

The food for residents living with dementia needs to be tasty, eye-catching, well-balanced and often finger food to make it easier for residents to eat and to make mealtimes less stressful and confusing.

What is your most popular dish?

It would depend entirely upon who was asked. Food is enjoyed by everyone differently and, for some, a simple dish may be their favourite as it reminds them of a dish from their childhood, or a more elaborate, because of a holiday abroad.

What is your favourite dish?

My favourite part of the meal is the dessert. This is the final dish the residents’ meal and should put a smile on their faces. My personal favourite is a chocolate torte as I know it’s always devoured by our residents and there are never any leftovers which, as a head chef, is always a great sign!

How do you make the dining experience special for residents and their families?

I love to see our residents and their families happy, and the only way to achieve that is with quality food, a great dining experience and, most importantly, service with a smile.