Food at Station Court Care Home

Meet our Head Chef, Terry Cox

Terry has been part of our team since 2009 and enjoys home baking. She has completed her NVQ Level 2 in Professional Cookery and visits the residents on a daily basis to seek their comments on food preferences.

Food and Nutrition at Station Court

Mealtimes at Station Court are an important part of daily life for all our residents who live in the home. Our chefs carefully select a different menu for each day of the week ensuring our residents enjoy a variety of delicious dishes. This reflects each individuals likes, dislikes and their dietary needs. Our chefs always use fresh ingredients to prepare delicious nutritionally-balanced meals throughout the day and snacks are available throughout the night.

The day starts with a choice of cereals, toast and cooked or continental breakfast. A range of hot and cold dishes are on offer at lunchtime. Afternoon tea is often served with freshly made cakes and scones. In the evening and mid-morning and during the night snacks are available. An alternative menu is always available in case you fancy something different. Our traditional roast dinners and fish and chip lunches are always a favourite and we enjoy hosting various food -related events throughout the year. To ensure the people we support are consistently served the best meals we have developed the Barchester Chef Academy which offers our chefs continuous training and development. To get a taste of the food we serve, please see our example menus below.

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 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'.