I started working at HMS Collingwood at the age of 16, initially in the kitchen and as a Academy Chef Student. At HMS Collingwood I was part of a team of 8 chefs and we catered for 400 - 800 personnel.
I also traveled the country doing various catering events and working with well known chefs such as Albert Roux, I worked in the Knorr Kitchen in Leatherhead, with Marco Pierre White.
I was in the final 8 of chef of the year with Compass and a bronze award at the West Sussex Culinaire and entered the competition with Hotel Olympia which is a world renowned competition.
I started at Barchester just before The Fernes opened and was fully involved in setting up the kitchen and designing canapes for our VIP Opening in September. Within the first 6 months I was promoted to Head Chef.
When a new resident moves into The Fernes, the Head Chef will meet with them within the first couple of days and discover their likes and dislikes, and find out what their all-time favourite dish is and ensure that it is featured on our monthly menu. The catering team host resident meetings and ask for feedback on previous menus in order to tailor the menus to residents favourite foods.
The catering team and care team ensure that each of our residents are within a healthy BMI range and can quickly adapt menu's to suit the individual. They make sure that each resident celebrating their birthday will have a beautiful birthday cake and the option to celebrate with family and friends over a meal. To get a taste of our daily menus, please see 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.
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'.
Are you ready to discuss your individual care requirements? Pick up the phone and talk to us, book a visit to our care home or come and take a look around our facilities.
New care enquiries 01329 655 802
All other calls 01329 443600Contact us by email
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