Food at Bluebell Park Care Home
Meet our Head Chef, Angela Reittie
I started my career in 1984 as a trainee chef and I still love to cook!
I have been at Bluebell Park since the opening in October 2010; I started as the second chef. Then became the Head Chef in June 2015 and love it! We all provide a high quality catering and dining experience to all our residents and vistors. Our menu is a four week menu, where we use fresh products daily.
In my spare time I am kept very busy with my 3 children and Husband but when I get a minute to myself I enjoy reading.
Food and Nutrition at our home
It is essential that the people we support have access to healthy food at all times, so our fantastic catering team are always on hand to prepare tasty and nutritious cuisine. Our food is always cooked to highest standard and with residents’ preferences always in mind. The importance of a balanced diet is never forgotten here, so we offer a varied menu that has something for everyone to enjoy, which you can sample below:
For residents that have difficulties in swallowing we modify the menu of the day so that it is a soft, palatable dish. To support our chefs in producing these dishes, our hospitality and Chef Academy organises theory and practical workshops. Working in partnership with Nutricia, our practical workshops involve all chefs and deputy managers learning about dysphagia and producing these modified menus. The chefs work with the chef trainer to prepare fork mashable and thick puree meals to the correct consistency, taste and presentation. The deputy managers can then ensure all modified menus served are presented correctly for our residents.
Attracting top chefs
Our chefs are recruited on the basis of an interview with the regional hospitality support team and the manager for the home. Selection also involves a practical element where potential cooks are asked to cook for and meet a panel of people living in the home. Chefs take their job extremely seriously and our annual Chef competition sees our chefs battle it out in regional heats and then at a national final for the accolade of 'Barchester's Chef of the Year'.