Christopher Selway

Food at Vecta House Care Home

Meet our Head Chef, Christopher Selway

Hello, my name is Chris, and I have been working at Vecta since June 2018.

Before joining Vecta, I spent 10 years as the Head Chef at another care home, working closely with people living with dementia.

It is an age-old saying that ‘home is where the heart is’, and to me the heart of all homes should be the kitchen. The pattern of our life revolves around food and drink; it sustains, nurtures and brings us together as family, and friends. It marks times of celebration and significant events, reminding us of what is important in our life.

I enjoy spending time with residents, learning about their individual likes, dislikes and needs. This is their home and I try to create menus that respect this and involve them in this process as much as possible by recreating meals that they have come to love and food that they cherish.

Quality ingredients and presentation is essential; if something is to have value it should look good and reflect the care that has gone into its making.

Food and Nutrition at our home

Our dishes here are constantly evolving, and take into account the desires of those we support, integrating seasonality into everything we prepare. Food and nutrition are at the heart of the home, so it is important that residents can enjoy a balanced diet that caters to individual dietary requirements. Whether people want to try something new and exciting, or just enjoy an old favourite, there is something for everyone on our menu. Please see below for more information:

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'.