Chef of the month

What does your typical weekly menu look like?

It’s mainly made up of traditional, wholesome foods that people enjoy. It is collaborative and subject to change based on the needs of the people who live here, but some firm favourites include scampi, lemon and parsley baked cod and lamb ragu.

How do you meet residents’ nutritional and health needs?

We do this by serving fresh, homecooked meals that are nutritionally balanced and tasty. We cater for people with allergies and preferences by taking their menu choices and making the recipe in a different way to meet their needs.

How do you cater for residents living with dementia?

Our person-centred approach informs everything we do. We start by getting to know the people who live here and work collaboratively with the care team to make sure their likes and preferences are met. This involves where they choose to dine, the cutlery they use, or do not use, and what type of dish their food is served on.

Tell us about your background and how you joined Excelcare

My background is actually in banking, but after having my children I fell in love with cooking. I started my career as a chef working in schools, then started here at Abbot Care Home nine years ago. I haven’t looked back since.

What’s special about working at Excelcare?

I am always encouraged to learn and develop my skills. When I started at Abbot it was owned by another company and I was serving frozen ready meals. These were simple to serve and included lots of nutritional ingredients, but they weren’t getting much positive feedback from residents. When Excelcare took over, I was encouraged to serve homecooked meals and it was clear people enjoyed it much more. I always say the first taste of your food is with your eyes, so I have been been learning about presenting food as it might be presented in a high-end restaurant, and that has made me feel more engaged with the food I serve. Hearing positive comments from residents makes it all worth it.

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

We have a menu that rotates every four weeks to ensure there’s lots of variety, as well an alternative menu that people can choose from if they don’t want the choices on the main menu. However, if a person requests something that isn’t included on any of the menus, we strive to make it for them.

What is your most popular dish?

Shepherd’s pie is a firm favourite. I think this is down to my secret ingredient, Marmite.

What is your own favourite dish?

I love a traditional Sunday roast. My top tip is to cook your roast potatoes in the fat from the beef joint to give them a nice crisp and flavour.

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

Relatives are invited to dine with their loved one in a setting they choose, from our formal and informal dining rooms to our gardens or the privacy of their loved one’s room. We make our dining spaces warm and inviting so families feel welcome at any time.