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Brian Preston at Lister House, RBL, takes top NACC Care Chef honours

Brian Preston of Lister House, Royal British Legion has been crowned National Association of Care Catering (NACC) Care Chef of the Year 2023.

The awards were announced at the NACC gala awards dinner held at the East Midlands Conference Centre, Nottingham, which is part of the NACC Training & Development Forum 2023.

Nigel Cooke, Eastcote Park, Cinnamon Care Collection and Jessica Vreede, Guthrie House Edinburgh, Four Seasons Health Care took second and third places, respectively.

The judging panel, led by Head Judge Steve Munkley were looking for clear nutritional understanding and support of residents’ needs, culinary flair through flavours, menu balance, execution, presentation, and hygiene and waste management best practice.

Preston impressed judges with his menu of breast of chicken with black pudding and apricots, followed by toffee apple pudding with cinnamon ice cream.

Daniel Bree, Hartwood House, Cinnamon Care Collection was also awarded Highly Commended Main for his chalk stream trout, madras style sauce, nigella seed and leek bhaji and turmeric potatoes, wilted spinach and coriander oil. Brian Preston scooped Highly Commended Dessert for his toffee apple pudding.

Hygiene and waste management best practice was also recognised, with Christopher Mitchley, St John’s House awarded the Hygiene Award and Kasia Hab-Bialkowska, of Highmarket House Care Home, Care UK presented with the Waste Management Award.

Sue Cawthray, the NACC’s National Chair, said:

“Each year the standard of this competition seems to get higher and higher. I am full of admiration for all the contestants, particularly those who have returned after attempts in previous years. It shows that they continually seek to improve their performance, which ultimately benefits those residents within their care.”

Once again, this year the NACC Care Chef of the Year competition was supported by the main sponsor Unilever Food Solutions and long-standing event sponsor The Worshipful Company of Cooks.

Entrants are challenged to create an appealing and delicious two-course menu (main and dessert) appropriate for people in a care setting. The combined food cost for both courses should be no more than £3.00 per head based on three portions and it must be nutritionally balanced. The menu must also feature a product from Unilever Food Solutions’ sector-relevant catering range.


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