Food and Nutrition at West Abbey

All our food is cooked from fresh ingredients in the home by our highly experienced team. We offer choice which is embodied in our daily menus on display across the home. Our Head Chef always finds out about specific likes and dislikes upon admission to ensure that we meet residents' assessed and specialist dietary needs. We also hold monthly 'food for thought meetings,' during which we provide residents with the opportunity to give feedback on the quality of our cuisine. We then review our menus as appropriate based on this feedback. Please see below for a sample of our menu:

Breakfast time

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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'.

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