Food and Nutrition at Friston House
Our team of experienced chefs ensures that every meal is not only delicious but reflects each individuals likes, dislikes and dietary needs. Ensuring that each person we care for meets their nutritional and dietary requirements is a big responsibility this is why our chefs take into account our residents likes and dislikes and dietary requirements to create menu's that appeal to everyone. My chef enjoys creating birthday cakes for the individual residents birthday to make it special. Our traditional roast dinners and fish and chips are always a favourite, and we enjoy hosting various food related events throughout the year. An alternative menu is always available should the resident fancy something different. Please see our example menus below.
For residents that have difficulties in swallowing we modify the menu of the day so that is it 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'.