The guide features a new and ‘unique’ range of ‘time saving’ products and recipes aimed specifically at care chefs and the varied dietary needs of residents.
The catering contract, which runs until 2025, currently delivers over 517,000 meals to individuals and at lunch clubs every year.
After an initial paper judging, the chefs who successfully negotiate this initial hurdle will be invited to take part in regional heats in March.
The Food Standards Agency has changed its advice on runny eggs enabling vulnerable people to consume them as long as they are produced to British Lion standards.
More than one in five people aged 55 and over suffer from dysphagia (swallowing difficulties). Elior designed the Dining with Dignity programme in partnership with Premier Foods to help people who
Nutrition & Hydration Week (NHW) is marking its ninth year, with planned themes for each day.
Care chefs have been challenged to create a two-course menu that is suitable for care home residents.
Wendling impressed the judges with his delivery of ‘excellent food’ for residents in the London care home.
The inaugural event is FREE to attend and includes live demonstrations, an opportunity to network with industry colleagues and over 100 sup