Over the past month, chefs working in the care sector have competed in the regional heats across the NACC regions – Scotland, North, Midlands, Wales, South West and South East, to secure a place in the national final of the competition.
The National Final takes place on Wednesday 5 June 2019 at the Stratford-upon-Avon College.
The NACC Care Chef of the Year 2019 finalists are:
- Graham Watson, Lauder Lodge, Edinburgh
- Richard Hall, Ostlers Care Home, Kirkcaldy, Fife
- Carl Weston, Cuffley Manor, Potters Bar
- Jonathan Hope, Halliwell Care Home, Tunbridge Wells
- Tim Ware, Green Tree Court, Exeter
- Stephen Hopkins, Blossom Fields Nursing Home, Winterbourne, Bristol
- Joseph Pedder, Blind Veterans UK, Llandudno
- Lindsay Grant, Avery Lodge Care Home, Grantham
- Martin McKee, The Hawthorns, Aldridge
- David Oswin, Loxley Park Care Home, Sheffield
- John Naylor, Redwood Glades, Hull
Neel Radia, national chair of the NACC, said: “Congratulations to the NACC Care Chef of the Year 2019 finalists. The calibre of the chefs competing in the regional heats was exceptional so to reach the national final is an incredible achievement.
“This competition is specially designed to challenge care chefs and showcase their talent and specialist skills and the knowledge they have of nutrition and dietary requirements, which is vital in a care setting. It also raises the profile of the care sector as a rewarding, dynamic career choice. Everyone who has competed in the competition are fine examples of care chefs up and down the country, who believe food is at the centre of quality care and are dedicated to making sure they deliver the very best.
“We’re thrilled to be taking the national final to a new location this year, Stratford-upon-Avon College. It’s a fantastic facility for the finalists to compete in and, for the first time, we have a viewing gallery that will allow all the supporters and guests in the audience to see the chefs in action and really feel part of the exciting event. Good luck to everyone!”
The NACC Care Chef of the Year competition, which is supported by the main sponsor Premier Foods and the Worshipful Company of Cooks, recognises the excellence of chefs working in the care sector.
The competition challenges entrants to create a nutritionally-balanced, two-course menu (main and dessert) that is suitable for service users in a care setting.
The combined food cost for both courses should be no more than £2.25 per head and it must be nutritionally balanced. The menu must also incorporate one of the listed Premier Foods products.
The finalists will have just 90 minutes to produce their dishes and the judges will be looking for clear nutritional understanding of the foods they are using and how they benefit their clientele, plus culinary flair through flavours, menu balance, execution and presentation.