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NACC Care Chef of the Year 2022 - winner | Nursing Home Information

Four Seasons’ chef picks up NACC Care Chef of the Year award

Chris Pickard of Four Seasons Health Care has been crowned National Association of Care Catering (NACC) Care Chef of the Year 2022.

Chris’s success was announced and celebrated last night (Thursday 6 October) in front of NACC members and guests at the NACC gala awards dinner held at the East Midlands Conference Centre, Nottingham, which is part of the NACC Training & Development Forum 2022.

Brian Preston of Lister House, Ripon, and Justina Bajorinaite from Vegetarian for Life took second and third places, respectively.

The judges were looking for clear nutritional understanding of the foods being used and how they support the needs of their clientele, plus culinary flair through flavours, menu balance, execution, presentation, and hygiene and waste management best practice.

Chris excelled across the board, impressing the judges with his mouth-watering menu of chicken ballotine with pistachio and basil stuffing, swede fondant, pea and spinach purée, smoked pepper and tomato sauce, followed by a dessert of banana and pecan frangipane tart with maple syrup crème fraîche.

Head judge, Steve Munkley said: “It was a closely fought final, which is evident in the fact that out of 500 marks, only 40 marks separated first and tenth place. However, Chris is the deserved winner, excelling in both courses.”

Justina Bajorinaite was also awarded Highly Commended Main for her satay tofu served with coconut rice and picked vegetables, and Graham Watson of Lauder Lodge Care Home scooped Highly Commended Dessert for his dark chocolate and salted caramel delice, mango whip, caramel and hazelnut garnish and tempered chocolate.

Hygiene and waste management best practice was also recognised, with Alex Millichamp of Chandler Court awarded the Hygiene Award and Brian Gollan of Ivybank House Care Home presented with the Waste Management Award.

The NACC Care Chef of the Year competition is 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, delicious and nutritionally balanced 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 the menu must also feature a product from Unilever Food Solutions’ sector-relevant catering range.

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