Midlands chef crowned NACC Care Cook of the Year 2011

At Unilever Food Solution's innovation centre in Leatherhead, the six finalists had to prepare and serve two well balanced, nutritional and tasty courses costing no more than £1.60 to produce that suited the needs of the care sector. Shipton's award made it two wins in a row for the Midlands region. His winning menu was pan fried mackerel fillet and roasted red pepper couscous served with a beetroot and caramelised orange dressing, followed by a dessert of jasmine rice and ginger pudding with honey glazed pineapple. He also received a 'highly commended' award for his main course from the judges. Second place went to Margaret Stewart from Methilhaven House in Fife, and third place to Edward Zammit from Helen Court in Essex, who won a 'highly commended' award for his dessert of chocolate fondant with caramel sauce. NACC chairman Derek Johnson said the competition, now in its 12th year, gave chefs in the care sector a platform to showcase their skills and over the years the dishes had become more inventive. "But the key point is that you are catering for those you have in care," he added. "In a challenging sector you may have well travelled 70 year olds who like spicier food and 100 year olds who want traditional meat and two veg." Shipton said his dishes were the same good quality as the ones served in his workplace, and would be served to residents and their family and friends when they visited. "Mackerel is one of the cheapest but nicest fish around, sustainable too," he explained, adding that the pudding was a twist on the traditional ones his resident diners like. "They like milk puddings and this is a variation. With 70% of our residents suffering from dementia, ginger has a strong flavour that will kick in. We haven't got this dish on our menu but we will do. It's a bit adventurous." The judging panel led by Bev Puxley from lead sponsor The Worshipful Company of Cooks also included Kirsty Hunter, senior lecturer in nutrition at Nottingham Trent University; Paul Hawkins, development chef at Unilever; and last year's winner Craig Dewhurst. Hunter said out of all the competitors Shipton had the most nutritional knowledge and had put a lot of thought into the meal. Commenting on nutrition skills in the care sector, Johnson said it was something that over time will change. "We are working with Skills for Care to bring nutrition on and that's a big challenge. But the stick is now there to drive it," he said, adding that nutrition will be on the agenda at the NACC forum in September. The finalists Malcolm Shipton, Wren Hall Nursing Home, Selston, Nottingham Margaret Stewart, Methilhaven House, Fife Edward Zammit, Helen Court, Essex Stephen Wilkins, Harrogate Neighbours, Yorkshire Jose Manuel de Freitas, Silver Springs Care Home, Jersey Emanuele Ferri, Haven Bay Care Home, Republic of Ireland