Food and Nutrition at Laurel Bank
Our chefs at Laurel Bank offer both delicious and nutricious food. They can cater for any diet or preference. On a daily basis they visit the residents, checking what they would like to eat or offering alternatives to the menu.
All our meals are home-made, from thick warming soups, to cakes and pastries. The chefs enjoy catering for that special event or themed meal that occur on a regular basis. Nothing is ever too much trouble.
Their aim is to make the whole dining experience a pleasure. To get a flavour of our menus please see the examples 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'.