Food and Nutrition at Epsom Beaumont
Each Wednesday, a bar night is hosted, where all residents and relatives are welcome to come and taste the amazing snacks and food our chef makes, and to drink some of our lovely wine whilst socialising. Despite our chefs working in the kitchen, they also take the time to visit each resident when they first arrive to find out about dietary needs, likes, dislikes and favourite foods to really make each meal time enjoyable. Please see below to see a sample of our menu:
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'.