EFHL dominates Care Dine with Me finals

Three EFHL care homes have each taken a place in the final five homes in this year’s Care Dine with me Awards, run by Care Home Catering Magazine in conjunction with Kerryfoods and Bidfood.

In a change to the rules this year entrants were asked to submit the standout dish from their menu and the story behind it for the paper judging; it could be something the chef tried as an experiment that has gone on to become the residents’ favourite, a special recipe designed to address a number of nutritional requirements, or a recipe inspired by someone living at the home.

The judges have visited the five finalists for either lunch or afternoon tea. As before, the judging criteria covers the quality of food served to residents, adaptability to residents’ needs, education surrounding good nutrition and hydration, the breadth of food focused activities, the quality of the service on the day of our visit, and the home’s overall ‘whole food, whole care’ approach.

Aine Melichar, Kerrymaid Brand Manager, comments: “We have been thrilled by the response to this year’s Care Dine With Me competition. Each care home really demonstrated a passion for not only the food they serve their residents, but also how food plays a central role in the way the home functions.

“Our five finalists showed an outstanding level of dedication to their role in serving great quality and great tasting meals to residents. From ensuring every resident always had access to a meal whether it was on the menu or not, to making sure that partially sighted residents or those living with dementia have access to the same amount of information through show plates or larger print menus.

“It was inspiring to see how our finalists incorporated food into their whole care approach and how they involved their local communities in areas such as afternoon teas, teddy bear picnics and the use of local allotments.

“The shortlisted homes have highlighted just some of the fantastic work that is being done in care homes across the UK and we have been privileged to have a snapshot into how they are improving the lives of residents. “Each of our finalists would be a deserving winner and I wish them luck when the judges make their final decision.”

The Three EFHL Finalists:

Hampden House, Harrogate, North Yorkshire

Standout dish: Raspberry & Basil Crème Brulée served with chocolate shortbread.

This indulgent dessert was inspired by a recipe given to Catering Manager Debbie McCormack by a lady at the home who loved gardening and growing flowers, fruit and herbs and was an instant hit at the home, now being enjoyed on a regular basis. It’s a source of protein, calcium and vitamin D and is adapted to suit all residents’ dietary requirements, including those on textured or fortified diets.

The residential and nursing home currently has capacity for 65 residents, with a few on texture modified diets – for which Debbie and her chefs have had training. At lunch there are three main meal choices – meat, fish and vegetarian – two hot desserts and a sweet trolley displaying cold desserts and cheese.

There is a great ambience in the dining room and a friendly feel throughout the home; many of the residents are well travelled and can be quite adventurous in their tastes. Sherry mornings, cocktails and Pimm’s in the courtyard are popular social occasions and help to stimulate appetites, and Debbie’s food tasting sessions give her the chance to chat to individuals about their dining preferences.

Rashwood Care Home, Droitwich, Worcestershire

Standout dish: Baked Trout with Crème Fraiche, Walnut and Horseradish Sauce, served with wilted spinach tossed in butter and nutmeg, thyme roasted carrots and a choice of fondant potatoes or wholegrain rice.

It was first brought to the menu following one of the regular residents’ meetings where food is always on the agenda. Rashwood residents thoroughly enjoy fresh fish of every variety, but this visually appealing, colourful and easily digested dish has become the favourite.

The home is very well established, with 53 rooms offering residential, nursing and end of life care. Hotel Services Manager Jonathan Strain devises the menus with the chefs, but also with input from the residents as to what they would like to see on the menu. Lunchtime meals include two choices of starter, three mains (meat, fish and vegetarian), a hot dessert and the sweet/cheese trolley – and the preferred foods of individuals are always kept in stock. There are lots of food-focused activities throughout the year and the bar is open daily for a pre-luncheon drink, where residents can gather for word games with their Social Engagment Leader while the lunch trolleys waft by on their way to the satellite serving kitchens, stimulating appetites.

Halliwell, Tunbridge Wells, Kent

Standout dish: Lamb Tagine

This is a fairly recent addition to Chef Manager Harry Cox’s repertoire but, full of flavours and spice (without the heat of a curry), it has quickly become a sure-fire winner with clean plates all round.

Harry decided to make a small experimental batch after a resident told him how much she’d enjoyed the dish while travelling in Morocco, and when he looked into the nutritional content of the ingredients – apricots, butternut squash, cinnamon, ginger, onions and garlic – he was amazed at the potential health benefits the meal could provide. It’s now so popular it regularly features on the menu, and one resident specially requested it for her 90th birthday.

As most of the residents at the 64-bed, luxuriously appointed home are retired professionals, quality is the name of the game and this is exactly what the kitchen aims to provide. The lunch menu is displayed outside the dining room, as it would be in a fine dining restaurant; there is a choice of two starters, main course meat, fish and vegetarian options, a hot dessert plus a sweet trolley. In the grounds there are mature fruit trees, a herb garden and a vegetable patch and the home utilizes its own produce wherever it can.

Judging

Says Matt Dodge: “The quality of entries this year was exceptionally high and all the homes we visited were outstanding. Every finalist demonstrated a strong ‘whole food, whole care’ approach, whether discussing individual food preferences, arranging and encouraging social activities for residents or planting and tending herbs. It was inspiring to see how committed the individuals involved are in caring for their residents – whether kitchen staff or carers.

“To be selected as a finalist is a huge testament to each care home and all finalists should be extremely proud. Care Dine With Me is a fantastic initiative that showcases, rewards and celebrates the best practice across the care channel. We’ve travelled across the country, visited some excellent care homes, chatted to some lovely residents and met some extraordinary teams.”

Gwaine Cook, Business Development Controller – Healthcare, Bidfood, adds: “The Care Dine With Me competition really highlights the ‘whole food, whole care’ approach that many care homes deliver. The five finalists represent the best care homes across the UK and it is fantastic to see so many caterers and staff going above and beyond for their residents. To meet these committed individuals helps us recognise the importance of knowing residents’ likes and dislikes to ensure the delivery of consistently great mealtimes.

“From encouraging social interaction during meal times to uplifting residents’ moods by getting them involved with cooking and craft, many care homes go to great lengths to ensure the success of their dining experience.”

More information: http://www.carehomecatering.co.uk/