Rob Norman

Meet our Head Chef, Rob Norman

I have over 35 years of catering knowledge. I learnt my craft in the RAF cooking for any number of personnel, from 4 to over 2000 all around the world in kitchens, tents and aircraft and once in a submarine. Since leaving the armed forces, I have gained further experience in many catering roles and arenas before landing (RAF reference there) at The Wingfield at the beginning of 2018.

I very much enjoy leading the catering team here in providing an excellent food service to our residents and visitors, from breakfast through to high tea. Residents, their families and visitors all especially enjoy the varied homemade cakes on offer daily, which is very gratifying to me, as I am passionate about baking.

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'.