Throughout June and July, regional heats took place across the NACC regions in Scotland, North, Midlands, Wales, South West and South East. Care chefs will showcase their skills and specialist knowledge in a bid to secure their spot in the final, which takes place on 5th October 2022 at West Nottingham College.
The highest-scoring competitors from each heat were selected by the judges for their clear nutritional understanding of the foods they are using and how they benefit the needs of their clientele, plus their culinary flair through flavours, menu balance, execution, presentation, and hygiene best practice.
Sue Cawthray, chair of the NACC, said: “The calibre of entries was incredibly high, and we have seen exceptional dishes created and served by chefs across the regional heats. The finalists should be very proud of their achievements so far. Delicious, nutritious food and positive dining experiences are vital to quality care. I truly believe that the kitchen is at the heart of a care home and mealtime experiences really are life quality enhancing, both physically and emotionally.”
The combined food cost for both courses should be no more than £3.00 per head based on three portions and it must be nutritionally balanced. The menu must also feature a product from Unilever Food Solutions’ sector-relevant catering range.
The finalists include:
- Justina Bajorinaite – Vegetarian for Life
- Nigel Cooke – Eastcote Park, Cinnamon Care Collection
- Brian Gollan – Ivybank House Care Home
- William Marsh – Brandon Care Ltd
- Vasilios Mavriano – Castle Hill House
- Alex Millichamp – Chandler Court
- Michael Oatridge – Signature Senior Lifestyle
- Brian Preston – Lister House, Ripon
- Chris Pickard – Four Seasons Health Care
- Jade Smith – Camberley Manor, TLC Group
- Graham Watson – Lauder Lodge Care Home