Food at Newlands Care Centre

Meet our Head Chef, Kevin McAvoy

Hi, My name is Kevin and I am Head Chef here at Newlands.   I trained in the Royal Navy as a Chef in 2000, I left the Navy in 2005 and went on to work in Hotels in Scotland before returning to Cumbria. I became Head Chef here at Newlands in August 2019 and have enjoyed creating healthy, nutritious, balanced diets for our residents in a professional, comfortable environment.

Food and Nutrition at Newlands

Our catering team within Newlands Care Centre offer a very home from home approach to the menu choices we provide. We are highly motivated in ensuring we accommodate resident preferences, specialised diets and nutritional needs. Our chefs hold regular nutritional meetings and these include the residents themselves, discussing meal choices and alternative menus. All our meals are cooked fresh each day within the home utilising local produce. All of our delicious cakes and desserts are made by our talented chefs and snacks and varied drinks are available throughout the day and night.

We provide themed days and evenings to encourage families to be a part of the home, from Fish and Chip Suppers for residents to "Tattie Pot" Nights. We are very proud to also offer a unique approach with our 'Resident of the Day' scheme. This enables each resident on a monthly basis, to not only feel that 'extra bit special' but request their most favourable meal for that day, whether this be a salad or a sirloin steak. Here at Newlands Care Centre we strive to deliver the person centred care approach and if there is nothing of choice you prefer on the menu please just request for the chef to discuss any alternative options you would require.

Breakfast time

Download sample menu

Try something different

Download sample menu

Dietary requirements

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'.