Food at Leonard Lodge Care Home
Meet our Head Chef, Paul Brady
I commenced my career with the British Transport Hotels Ltd working in Hull, London, Leeds, GlenEagles and Inverness, I came second in the apprenticeship of the year competition whilst in this position. I moved on to work for the Swallow Hotels where I became International Chef of the Year. In 1978 I held the world record for the most dishes cooked in one hour.
I hold gold, silver and bronze medals at various salons including Hotel Olympia. I have also cooked for the Queen and several Prime Ministers and leaders of other countries.
I commenced at leonard Lodge in September 2009 and enjoy meeting with the residents to ensure the menu meets their tastes and requirements.
Food and Nutrition at our home
At the heart of our meals are fresh, seasonal ingredients that are bursting with flavour. Our food is cooked to the highest standard and we take great care to cater to the dietary requirements of everyone living here at the home. Residents may even discover a new favourite food or enjoy an old favourite prepared in a new and exciting way. We actively encourage loved ones to attend our mealtimes so that they can get a taste of what we offer. Please see below for more details:
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'.