NACC opens entries for Care Cook of the Year 2015
Building on the success of last year’s competition that attracted record numbers of entries and saw the grand final double in size, the NACC is expecting the numbers to rise even further for the 20
Building on the success of last year’s competition that attracted record numbers of entries and saw the grand final double in size, the NACC is expecting the numbers to rise even further for the 20
The study from academics at Oxford University and the London School of Hygiene also found that five times as many patients who live in care homes are admitted to hospital than those who live in the
The Austerity Uncovered report also revealed that there has been a 27% fall in the number of older people receiving publicly funded social care since 2008-09, spending on care services carried out
The contract will see Medirest deliver a range of food and support services to South Bristol Community Hospital, including patient dining and a Deli Marche retail café.
Sophie Murray, an award-winning nutritionist, recently joined the Sunrise team to underline their commitment to providing exceptional food and nutritional care.
Sheppard’s 18-year career at apetito initially encompassed accounting and commercial roles, working across the community meals, manufacturing and foodservice sectors, before establishing the Care H
The findings reveal in the last five years almost 200,000 people aged over 75 returned home from hospital without the support they needed to look after themselves, and thousands of readmissions cou
Announcing the award, judges told the 1,200 attendees: “Hertfordshire Community Meals provides valuable, and valued, support to its customers; creates opportunities for the 'hard to employ'; and em
New research published by the NACC for its National Community Meals Week, which is running from 10-14 November, shows that a third of councils no longer provide community meals – through meals on w
The mental health provider held a celebration event for both patients and staff which gave them the opportunity to meet local suppliers, sample their produce and learn about the steps that were tak