Stratford-upon-Avon College provided a new venue for the final with a purpose-built viewing gallery. The audience and industry experts watched the excitement unfold as the talented finalists showcased their culinary skills and creativity.
McKee stood out with his menu of pan roast cod, fondant potatoes, garden peas and vegetables with sauce vierge and a dessert of white chocolate, lemon and thyme mousse, rosemary shortbread with sherbet and raspberry.
Head judge Bev Puxley praised the winner: “His presentation was right, the taste was right and his understanding of the suitability for his clients was spot on.”
The competition challenges entrants to create a nutritionally-balanced two-course menu at a combined cost of no more than £2.25 per head.
McKee said: “I’m speechless! I’m overwhelmed, especially after seeing the standard peak on this my fourth year of competing. I’m absolutely honoured to have won; it has been four years in the making. Avery has been a driving force for me to succeed, and also for other care chefs – they had three chefs in this final!”
Tim Ware of Green Tree Court, Exeter, took second place, with Carl Weston of Cuffley Manor Care Home, Potters Bar, taking third place.
Neel Radia, the NACC’s national chair, added: “Huge congratulations to Martin McKee from The Hawthorns on taking the title. It was a closely fought competition with the standards higher than ever. All the finalists did an excellent job and they should be very proud of themselves.
“The NACC Care Chef of the Year competition provides a fantastic platform to showcase the incredible talents of care chefs and raise the profile of care catering and the rewarding and exciting career opportunities it offers.
“This is exactly what we’ve achieved this year. From menu development, flavour combinations and presentation to execution, nutritional knowledge and professionalism, the finalists delivered and impressed.”