The final took place at Premier’s St. Albans head office and tasked the five competitors to develop a main and dessert suitable for a dysphagia sufferer by meeting the UK standards by the National Patient Safety Agency.
Mark Taylor, foodservice channel controller for Premier Foods, said: “All of the finalists’ dishes were of exceptional standard, but there can only be one winner - on behalf of everyone at Premier Foods I would like to wish Malcolm huge congratulations on his achievement.
“This competition has showcased the skill and creativity in the healthcare industry, and highlights the hard work and talent that is required to provide texture modified meals. The role of these caterers is fundamental in ensuring dignity in dining for dysphagia sufferers.”
The competition was judged by PS100 chair Andy Jones; Carol Harwood, former training and standards manager at HCL (Hertfordshire Catering Ltd.); and Preston Walker, Premier Foods’ dysphagia catering expert.
Malcolm Shipton's winning dish was a herbed chicken canneloni (right) and he wins £1,000 worth of kitchen supplies/equipment for Wren Hall Nursing Home.
The other finalists and their dishes were:
- Stephanie Steel, Coed Du Hall Hospital – Meat & Potato Pie
- Suzanne Corless, Random Light Ltd – Steak & Onion Steamed Pudding
- Giles Conroy, Sunrise Senior Living – Fresh Fruit Salad with Ice Cream
- Mike Baker, Random Light Ltd – Chicken Mousseline