The 11 finalists from across the UK competed in a tense 90 minute final at Barking & Dagenham College’s Technical Skills Academy.
The challenge was to produce a two-course menu, main and dessert, created specifically for the competition in just 90 minutes. The menu has to be suitable for service users in a care setting and have the combined food cost for both courses of no more than £1.50 per head based on four portions.
The competitors also had to demonstrate innovation, costing, suitability for the environment, adherence to nutrition guidelines, taste and overall menu balance.
Smith produced a main of pork tenderloin, celeriac puree, crispy potatoes and apple, and a dessert of chocolate mousse with beetroot.
Smith said on his win: “I am overwhelmed that I have won, especially within a group of such talented and like-minded chefs. The food they all produced was amazing. I absolutely loved the opportunity to meet other chefs and get an insight into what they do and their opinions.
"I also made new friends. It really has been an incredible experience. My residents have all tried my winning dishes so they will be thrilled that I have won!”
The south-east region’s Matthew Dodge, of Coombe Hill Manor came 2nd, and Samantha Smallwood, of Sunrise Senior Living Edgbaston came third.
Highly commended main was awarded to Coombe Hill Manor’s Matthew Dodge and highly commended dessert was awarded to Paul Burch, of Dukes Court Care Home.
Neel Radia, national chair of the NACC, said: “What a fantastic national final. Congratulations to Oliver, our NACC Care Cook of the Year 2015. The competition was fierce and Oliver proved that he is at the top of his game. All the finalists put on an incredible show of culinary excellence and they should be applauded for their achievements. They proved themselves to be superb ambassadors for catering in the care sector.
“Catering for care environments requires specific skills, knowledge and commitment to ensure that the dietary and nutritional needs of the elderly and vulnerable are met. Important factors such as nutrition, budget restrictions, specific dietary requirements and needs, such as dementia, dysphagia and fortification, menu planning and regulations must be understood.
"On top of this, they must also possess the culinary ability and creativity to consistently create great-tasting and attractive food that keeps service users excited. It’s clear from every stage of the competition that these vital skills are present in abundance in care settings across the UK.”
The judging panel was chaired by Bev Puxley, Late Master of Worshipful Company of Cooks and included Andrew Archer, managing director of Dewberry Redpoint Ltd, Lynden Davies, chef lecturer of Barking & Dagenham College, Janie Manzoori-Stamford, foodservice editor of The Caterer, and Paul Wright, executive business development chef of Unilever Food Solutions (UK).
The full list of finalists was:
Becky Allcorn – Catering Academy (South East region)
Paul Burch – Dukes Court Care Home (Midlands region)
Paul Burton – Parklands Care Home, Meallmore Ltd (Scottish region)
Matthew Dodge – Coombe Hill Manor (South East region)
Gary Ford – St Monica Trust (South West region)
Matthew Gomersall – Donisthorpe Hall (North region)
William Marsh – Brandon Care Ltd (South West region)
Gareth O’Hara – Sunrise Senior Living of Cardiff (Welsh region)
Samantha Smallwood – Sunrise Senior Living of Edgbaston (Midlands region)
Oliver Smith – Hadrian Healthcare Group (North region)
Margaret Stewart – Methilhaven Care Home (Scottish region)