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Simon Wilmot

 Hello, my name is Simon, and I have been working for Barchester for over five years, and have been the Head Chef at Lucerne House since 2015.

Myself and my team pride ourselves on delivering fresh, tasty and nutritious dishes to the people of Lucerne House. We have recently introduced light starters and aim to have a menu which reflects the seasons, and is inspired by residents' feedback.

Paul Brady

I commenced my career with the British Transport Hotels Ltd working in Hull, London, Leeds, GlenEagles and Inverness, I came second in the apprenticeship of the year competition whilst in this position. I moved on to work for the Swallow Hotels where I became International Chef of the Year. In 1978 I held the world record for the most dishes cooked in one hour.

I hold gold, silver and bronze medals at various salons including Hotel Olympia. I have also cooked for the Queen and several Prime Ministers and leaders of other countries.

Jeff Blythin

Jeff is responsible for all the maintenance and upkeep of our home and the extensive grounds. His day varies from changing bulbs to repairing the boiler to putting up shelves. He is also a talented musician and enjoys entertaining our residents every now and again with his guitar!

Nigel Coleman

My name is Nigel and I have been with Hickathrift House since 2011. I am responsible for ensuring that our seasonal home cooked menus are great, the food is superb, the home made desserts taste like Grandma used to make - and that residents' diets offer the choice, nutrition and quality that we pride ourselves on. All meals are cooked from fresh, seasonal produce; we set our standards high and always cook to meet the needs and desires of those we support.

Paul Murray

Paul started his career in the hotel business, learning his trade in such places as the Marriot and the Beardsmore hotels. Paul decided to take a new direction in his career and we were lucky enough to snap him up. Paul loves interacting with the people we supportand takes an active part in the Residents' Forum, hosting the Breakfast Club and holding cookery demonstrations throughout the year. He and his wonderful team provide a range of nutritious and tasty food via the seasonal menus, always taking into account residents' likes and dislikes.

Dave John

Dave has been Head Chef at Awel y Mor for over 10 years. He runs a well organised kitchen, ensuring a varied menu prepared to the highest standard. The kitchen has been awarded the Gold Award and is Hospitality Assured.

Fran Bannister

I qualified as a Chef at the age of eighteen. At Winchester House we strive to give our residents and staff a varied and nutritious diet. All of our food is freshly cooked in our kitchen. We try not to use dietary supplements as we consider freshly cooked food, supplemented with nutritious snacks, such as smoothies and mousses, is more effective for maintaining and increasing individuals’ weights. This is underpinned by the focus of meal times being a social and important part of each and every day. 

Kevin Webster

Kevin is the Head Chef and Jo Hough is the Second Chef in the kitchens at Park View. They run a very busy kitchen every day feeding up to 150 people including staff and residents. Both have been working at Park View for 6 years in their present roles.

Phil Davies

I started working here at Edgbaston over 10 years ago as the weekend chef and immediately decided that this was the place I wanted to settle, and was promoted to Head Chef over 5 years ago. I am responsible for the day-to-day operation of the kitchen and restaurant, including training, ordering and menu planning, and finding out about residents' likes and dislikes. Often, after lunch, you will find me chatting to residents and visitors to get some feedback about the food and services we deliver.

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