CHRISTMAS
Innovative High Protein Menu Owned by the Archer Memorial Baptist Home Trust, Archer Group has three lifestyle boutique retirement villages and two care homes in Christchurch.
rcher Group’s residents enjoy a personable dining experience created by hospitality manager Russell Lowe. Lowe grew up on the West Coast, and spent his childhood helping his family forage from the sea, garden and countryside. “Lots of days were spent collecting mussels, mushrooms and fresh fruit. “My mum, nana and aunties were incredible cooks and growing up learning from them was an amazing pleasure. “I think that’s what inspired me to become a chef, but it took the big OE to London for me to train and learn my craft properly.” The love and pleasure of sharing and enjoying food are also what drew Lowe to the aged care sector. “Food is an emotional experience and bringing that to our elderly when they need it most is a highlight of my career. “When you work in a busy kitchen, customers come and go. One place I worked at in London would usually do 450 covers at lunch service, which wasn’t very inspiring. “In an aged care village, our customers are here every day and the challenge of exceeding their expectations is, in my opinion, the best.” Russell Lowe Because Lowe trained
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in London, he described his style as mostly European based but emphasised the foundations of his cooking are fresh, tasty, and sustainable. “I would describe my style of cooking as traditional dishes that most residents in an aged care facility would have grown up on, mixed with my cooking at the ground roots of gathering and foraging over a fire.” Lowe uses ingredients with high-protein in his menu and considers this an innovation. “We have smoothies, Acai desserts and complete high-protein menus available. Watching the residents enjoy this, knowing the protein is helping them, is an awesome feeling.” Not only rich in protein, Lowe also uses highquality produce from local suppliers, and meat from a renowned, local butcher. “I think people’s perception of aged care hospitality is outdated. “The days of boiled cabbage and soggy, fatty meat are well and truly gone. “Our residents enjoy authentic Indian cuisine, fusion foods and traditional dishes cooked with fresh, local produce and ingredients.” Sustainability is also at the forefront of the village’s dining experience. “All of our BBQ’s use recyclable plates and cutlery, as well as reusable, wooden platters and serving wear for events. “We’re constantly replacing plastic with better options.” As the Christmas season approaches, Lowe is planning numerous events in the lead up to the big day. “We have BBQ’s, Christmas parties and special morning and afternoon teas planned. “We make all of our Christmas mince tarts and cake in-house from old family recipes, which the residents always look forward to enjoying.”
