One of the longest-standing, independent recipe competitions in the UK, the NACC Care Cook of the Year Competition searches out the nation’s best Care Cook, whilst raising the profile and specific talents of chefs and cooks working in the care sector.
It challenges competitors to devise new and exciting recipes appropriate for a care environment, highlighting the true culinary flair and particular skill sets required to ensure excellence and success within care catering.
Mary Wedge, Deputy Chair, NACC, comments: “Catering within the care sector requires very specific knowledge and skills. From the fundamental issues of nutrition, budget and specific dietary needs of service users, to the important factors of variety, creativity, great taste and presentation, there is a lot to be continually considered and learnt in order to maintain excellence.
“The NACC Care Cook of the Year Competition gives chefs and cooks in the sector the opportunity to showcase their talents and champion their field, whilst also pushing the boundaries and sharing ideas and best practice.”
The 2013 NACC Care Cook of the Year Competition Finalists:
• Scottish Region Winner: Alan Innes, Head Cook, Appin House, Fife Council:
Main: Lemon tea salmon, Savoy bubble & squeak, sweet pickle carrots & peppers
Dessert: Mascarpone raspberry mousse twisted
• Northern Region Winner: Simon Lawrence, Group Executive Chef, Hadrian Healthcare:
Main: Oat crumbed mackerel & sweet potato fish cakes served with pea puree & roasted thyme potatoes with a home-made horseradish sauce
Dessert: Pannacotta with roasted rhubarb & caramelised fig
• Wales Region Winner: Kevin Beebe, Cook in Charge, Y Plas Care Home, Carmarthenshire County Council:
Main: Garlic stuffed breast of lamb served with potato gratin and a carrot and bean cannelloni
Dessert: Poached strawberries with scone ice cream
• South West Region Winner: Amanda Smith, Chef Manager, Greensleeves Homes Trust:
Main: Chicken and sweet potato pie served with seasonal greens and carrots
Dessert: Warm chocolate brownie with crème fraiche and strawberry compote
• South East Region Winner: Ismail Polat, Cook, New Tyne Resource Centre, West Sussex County Council:
Main: Tantalising Tangy Trout
Dessert: Scrumptious Raspberry Summer Pudding
• Midlands Region Winner: Jaroslaw Figiel, Head Chef, Hampton Grange Nursing Home, Hereford:
Main: Salmon and sweet potato fishcake served with tomato Provencal sauce and broad bean puree
Dessert: Vanilla and cinnamon scented floating islands with honey tuilles