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Stir it up magazine July 2017

Crate Stack JULY 2017 5 CUSTOMER PROFILE CULINARY ADVENTURES in besauurtrifouul ndings >> After a full day of fresh air and outdoor pursuits, a hearty dinner is most definitely in order. For guests staying at the Calvert Trust’s two sites in the Lake District and Exmoor National Park, a three-course meal awaits them on their return. The charitable trust offers outdoor adventure holidays for people with disabilities with their families, friends or carers, and provides a wide range of exciting activities from horse riding to cycling, canoeing, archery and abseiling. The Cumbria centre, on the shores of Bassenthwaite Lake in the heart of the Lake District National Park, opened in 1978 and welcomes over 3,000 people every year, from groups to families, to individuals with sensory, learning or physical disabilities, including those with the most complex needs for which most outdoor centres cannot cater. Lynn Healey, business manager of the Lake District Calvert Trust, said: “We have to cater for a lot of complex diets, including blended food for people who are tube-fed, as well as dealing with the usual food allergies and gluten-free. Accessible Cycling “Sometimes because of the nature of their disability, perhaps if they have learning difficulties for example, some guests will only eat beige food or green food, so it can be quirky as well as medical requests, which we’re more than happy to cater for.” Guests generally stay between two and seven nights, and the lion’s share of visitors are school groups - with weekends catering for adults with more of a social rather than educational focus on their visit. The catering team is led by Gary Miles. A cold breakfast is served from 8am and a hot option at 8.30am. A packed lunch is served in the summer with hot soup in the colder months, and a three-course dinner in the evening. “Our feedback shows our food is highly rated and I think it really adds to the experience for our guests,” says Gary. “They value the fact that we can be flexible and respond to their needs and seeing them really enjoying themselves makes the job so rewarding.” Exmoor courtyard and accommodation Lake District lunch The Exmoor centre opened in 1996 following the purchase of a farm next to Wistlandpound Reservoir. Today it welcomes over 4,000 residential guests and 5,000 day visitors a year, and has its own on-site riding school and indoor climbing wall. Hearty fayre is the order of the day and Chicken Tikka Massala is one the most popular dishes - made using Country Range Ready-to-Use Tikka Massala Curry Sauce. “We use a lot of Country Range ingredients,” says Exmoor head chef Kevin Lymer. “They’re really good quality and you know what you’re getting. Time is of the essence for us and we need products which can help us so we’re big fans of the Country Range Pizza Base Mix and the Cheesecake and Sponge Mixes. Plus Country Range provides all of the allergen information so we know the products are safe for our residents with food allergies.” Country Range provides all of the allergen information so we know the products are safe for our residents with food allergies


Stir it up magazine July 2017
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