For many, mealtimes are the highlight of the day, a time to chat to people and enjoy nutritious food. Supporting that experience starts before the food arrives. How residents are guided to their seats in the dining room sets the tone for the entire experience. Dan Amis from Athena Care Homes says “Greeting individuals by name, walking at their pace and offering reassurance – rather than instruction – helps create a sense of ease and belonging. Residents who require extra support to find their seat must not feel rushed, but positively supported as they join fellow residents.”

Gentle background music may help to set the scene and table settings need to be clear, accessible and fully laid with clean tablecloths, appropriate cutlery, condiments and drinks ready. Leni Wood, Head of Nutrition and Wellness at Nellsar Care Homes stresses that contrast is important, “Avoiding white plates on white tablecloths can help residents, particularly those with visual or cognitive impairments see their food better. Adaptive cutlery and crockery should be available where needed but used discreetly to maintain dignity.”

Porthaven Care Homes Dining Experience

At Porthaven Care Homes, Ilona Tomza, Development Chef and NACC Care Chef of the Year, researched alternatives to white plates. “Some organisations follow the NHS blue plate idea, but it wasn’t harmonious with our environment. We use rose pink and pale green plates – calming colours that increase appetite and blend with the surroundings. All we do is choose the right plate for the right dish.”

The style of the dining environment is another consideration. For some, a formal dining room may feel unfamiliar or overwhelming, so something more relaxed such as eating on a sofa may be preferred. “It’s important to know details about a resident – do they like to sit by the window, who are their friends, how do they want to be seated and their favourite meals,” Ilona Tomza says.

When caterers work closely with care staff they can ensure that residents are seated exactly where they want to be. Dan Amis says “New residents are always supported to sit with others to enable connections to be established. It’s important to be mindful of cognitive and communication needs. We encourage staff to sit and engage with residents, helping to create a relaxed, family-style atmosphere.”

For some residents, visual menu cards are highly effective as they can help individuals make informed choices and feel more involved in their dining experience. This can be supplemented with verbal explanation for reassurance and clarity. Residents are shown plated up dishes at Porthaven Care Homes. Ilona Tomza says “Pictures of food are not as effective as the food itself. Garnishing is important and helps residents choose what they would like to eat. Stews and casseroles are garnished with ingredients that are contained in the dish. For example, Coq au Vin will have bacon, caramelised baby onions and sautéed mushrooms as a garnish on every single plate.” Familiar, recognisable dishes often encourage better uptake. “Portions should be small – too much on a plate can be off-putting. Seasoning is important – each flavour must be enhanced,” recommends Ilona.

At Athena Homes, residents’ favourite meals are incorporated into menus. Dan Amis says “These preferences are captured during
pre-admission assessments. Residents are also involved in seasonal menu planning ensuring they are at the forefront of everything we do.”

Residents who are unable to join communal dining still need to experience mealtimes as something enjoyable and meaningful. Hilary Woodhead from the National Activity Providers Association (NAPA) advises “Trays should be attractively laid out with attention to colour, warmth and layout. Wherever possible family crockery and adapted equipment should be used. Where themed experiences are taking place in communal areas, these can be reflected on trays as well, helping individuals feel part of the wider experience. Staff taking a few moments to sit, chat and engage during the meal delivery can transform the experience.”

Working in Partnership

Activities that actively involve residents such as baking, preparing simple dishes, setting tables or choosing menus give residents social engagement and a sense of purpose. “Reminiscence is especially powerful – conversations about favourite meals, cultural dishes or family traditions can spark memories,” says Hilary Woodhead. “During a food-based activity, the smell of cooking, the colours of ingredients, the act of tasting, can also encourage appetite and participation.”

Afternoon tea is the perfect opportunity to bring all this together as residents can be involved in baking, setting tables or making decorations. Leni Wood from Nellsar says “Presentation is key – tiered stands, china cups and neatly prepared finger foods can elevate the experience. Offer a mix of sweet and savoury options, with attention to dietary needs including texture-modified versions. This might include mini sandwiches, scones with cream and jam, small cakes and a selection of teas. Adding elements such as themed décor or gentle background music can enhance the experience further.”

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Love British Food founder, Alexia Robinson urges everyone in the industry from chefs and hospitality operators to retailers, brands and producers to get involved this year and help build on the initiative’s previous achievements.  “Over 25 years we’ve built a dynamic community who share our commitment to forge connections across the supply chain by sourcing, serving and selling British produce. Throughout 2026 we are continuing our mission to inspire, enable, and support the industry to Love British Food. “This year presents an exciting commercial opportunity for businesses to engage and champion British food to consumers. We have a formidable story and one with a proven track record of significantly increasing sales through British Food Fortnight promotional activity across menus and in-store. “Through sampling, meet-the-producer events and special offers, businesses can directly benefit from tapping into consumers’ recognition of British foods quality and taste. Together we can drive real change and increase awareness of the diverse and delicious food and drink that Britain has to offer.  It’s time to think big and capitalise on Love British Food’s rich heritage during this landmark anniversary.” David Scott, Director of Corporate Affairs at Morrisons, official retail partner of Love British Food, says: “Love British Food does a fantastic job championing the diverse and delicious food Britain produces, and we are incredibly proud to be their official retail partner.  “Their work over the last 25 years has had a deeply positive impact on both producers and consumers by putting homegrown quality front and centre. We are absolutely thrilled to celebrate this 25th-anniversary milestone with the team and look forward to an exciting, momentum-filled year ahead!”  

James Armitage, Marketing Director at Fresh Direct, Comments

James Armitage, Marketing Director at Fresh Direct, a leading supplier of fresh produce to the foodservice industry, says: “At Fresh Direct, championing British produce has always been at the heart of what we do, and our longstanding relationship with Love British Food reflects that shared commitment. As Love British Food celebrates its 25th anniversary, it’s inspiring to see just how far the movement has come in bringing the food supply chain together – from farmers and growers, through to chefs, caterers and consumers.“While our commitment to British runs year-round, British Food Fortnight gives us a moment in time to shine the spotlight on the quality, diversity and sustainability of food produced right here in the UK. It gives us an opportunity to celebrate the people behind British food and to reinforce why supporting local sourcing matters not just for provenance and freshness, but for resilience, livelihoods and the future of our industry. We’re proud to continue working alongside Love British Food as part of that journey.”  

Alexia adds: “We’ve created a robust movement, unique in being embraced by both industry and communities. We are the leading established promotion of British food in retail and hospitality.  And we connect directly with people across the country through British Food Fortnight, the national food celebration. This 25^th year is all about scaling the impact and providing practical routes to attracting new customers and enhancing sales through a shared call to action: ‘Make British produce your first choice.’ I encourage you to join us.” Further advice for retailers looking to take part can be found on the Love British Food website and Further advice for pubs, restaurants and food service can be found here: advice-for-pubs-restaurants-food-service

A key moment in the campaign will be Love British Food’s attendance at the Royal Three Counties Show in Malvern on Friday 12 June 2026, where sponsors and industry partners will be brought together to experience one of the UK’s flagship rural events, and discover the beating heart of British farming and food.  

Love British food change-makers

Continuing to grow the cohort of 214 Love British food change-makers, this year’s on-farm training day takes place at Madresfield Estate on 9 September. This ongoing programme enables industry professionals across the country to make changes to sustainable British sourcing.  A special silver jubilee edition of British Food Fortnight culminates in two National Harvest Services. Farmers will be thanked at Nantwich Cathedral. While a Harvest by the Sea in Devon will rejoice in our fishermen. Alexia Robinson will also be spreading the Love British Food message at important events such as Future Countryside at Raby Castle, Land Alive at Bath & West Showground in the autumn.  Activity is supported by a new procurement special series, Inside Britain’s sourcing story, highlights how sourcing decisions can strengthen domestic supply chains at scale, and showcases insights from public sector caterers in care homes, education, and the NHS. Back by popular demand, the  Get Seasonal podcast returns for a second series. Made by chefs for chefs, four seasonally focused episodes highlight the importance of supporting British producers within the food service and hospitality industries whilst promoting sustainable, British-sourced produce and creative ways to use it.    

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Breakfast is a missed opportunity for achieving our five-a-day

When it comes to breakfast, many of the UK are creatures of habit, reaching for the same options on a daily basis. Toast, porridge and cereal dominate the nation’s mornings – eaten by 2 out of 3 people every day – which is not surprising given the breakfast cereal market alone is worth approximately £3bn a year. In comparison, fruit only makes it into 6% of breakfasts while vegetables and beans feature rarely. A Veg Power survey also revealed that breakfast is very often overlooked as a meal opportunity to add veg to, with 73% of people surveyed rarely or never eating vegetables for breakfast. These findings together suggest that breakfast is a missed opportunity for achieving our five-a-day target.

Breakfast in Color isn’t about overhauling the morning routine, it’s about making space for something a little brighter. In its first year, the campaign focuses on the weekend, when time is on our side and breakfast can be something to linger over rather than rush through. The aim is to bring families together around simple, colorful dishes that are as enjoyable to make as they are to eat. The campaign will showcase a range of colorful, achievable dishes, from veg-packed omelettes and huevos rancheros to bean burritos, pancakes, yoghurt and fruit bowls, and veg on toast – each with simple recipes designed to inspire families to recreate them at home.

Dan Parker, Chief Executive, Veg Power, Commented

Dan Parker, Chief Executive, Veg Power, said; “We believe that breakfast is a huge opportunity for growth for fruit, veg and beans, while improving the nation’s diet due to their vitamins, minerals and fibre content. Too many of us are starting the day with something quick, beige and forgettable, when it could so easily be something fresher, more nourishing and a lot more colourful. Weekends are the perfect moment to slow down, get the family around the table and actually enjoy it, and when that becomes a habit, that’s when real change happens. After all, breakfast is better when it’s in colour.”

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The new Level 4 Senior Culinary Chef Apprenticeship is the first of its kind and is the result of a collaboration between the NACC and Umbrella Training. It is shaped around the responsibilities, sensitivities and impact of cooking in care environments and aims to address a long-standing gap in the professional development of team leaders.

Neel Radia, chairman, NACC, says “Senior chefs working in care homes require a wide range of specialist skills including nutritional expertise, dietary knowledge and leadership ability and this new apprenticeship addresses that. For years this level of the workforce has been under-invested in, particularly in the health and social care sectors. It supports the care sector to attract, retain and nurture culinary professionals and enables organisations to use the government’s skills and growth levy to upskill their senior chefs.”

What does the training include?

The training covers advanced culinary skills and menu development expertise, with additional social care masterclasses. Topics include the Care Home Digest guidelines for care homes, IDDSI and texture modified diets, sustainability in care catering and hydration management. It is delivered in monthly online workshops, as well as in person sessions for practical classes. At the end of the course, participants complete an ‘End Point Assessment’ which includes a business project and professional discussion.

“This apprenticeship is an opportunity to elevate the profession while making a positive, lasting impact on the people who rely on these services every day,” says Neel.

Sam Coulstock from Umbrella Training adds “With this new apprenticeship, we have created a clear and aspirational route for chefs to grow, specialise and progress. Most importantly, it is about improving the experience of care home residents by supporting confident, well-trained chefs who understand not just food, but the people they are cooking for.”

New Qualification for Chefs in Health & Social Care

In addition, the NACC has launched a new qualification not only for care home chefs and catering teams, but also those working in hospitals. The Level 2 Specialist Award for Chefs in Health and Social Care is a collaboration between the NACC, Hospital Caterers Association (HCA) and the Confederation of Tourism & Hospitality (CTH). Neel says “This was originally launched in 2018 during my previous team as national chairman but with no funding, we struggled to get colleges to take the course on. When I became chairman again in 2023, we revisited the qualification and have now made it more affordable and accessible.”

Aimed at catering staff including supervisors, managers and assistants, the training is online, although the practical assessment
is conducted face to face.

The first module covers how nutrition and hydration affects health and wellbeing and how to apply this to patients while working alongside other multi-professional roles. The second module teaches the importance of menu planning, food preparation and serving food and drink to people with special dietary requirements.

Iain Robertson, national chairman, Hospital Caterers Association says, “This new qualification is exactly what’s needed to give our teams the knowledge to confidently cater for the vast array of specific diets we experience in health and social care.”

Find out more

For further information visit the National Association of Care Catering website.

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When did you know your career would be in food?

Not until after my mum died. Kimberley and I moved to London with my casino win (I won £28,000 from a £1 bet). Every Sunday we’d cook a dish from Jamie Oliver’s cookbook. That’s when I knew I wanted to work in food.

How did you feel being presented with the British Empire Medal (BEM) by the King in the New Year’s Honours list?

It was wild. Last year was difficult as I was unwell and Life Kitchen was on hold. I was lucky with my incredible father and sister who kept me going, but by the end of last year, I felt beaten down. I received a letter saying the Prime Minister had put me forward for a British Empire Medal and would I like to accept it? Of course I would! It puts my family in the history books. If Mum was here today, she would be blown away by it!

How did Life Kitchen come about?

All from a tweet. I tweeted I wanted to do a cookery class for people living with cancer and could anyone help? It went viral and I ended up on BBC Radio 4 The Today Programme. I’m grateful to the BBC for that, as it changed the trajectory of my entire life. For eight years we’ve helped over 100,000 people worldwide with cookery classes and books. It has been a remarkable journey. It isn’t all about me – I have a great team including Professor Barry Smith, founder of the Centre of Study of the Senses who advises us on how flavour works scientifically and we translate this into delicious recipes.

Can you give some recipe examples?

Pineapple Tacos – a slice of pineapple, folded and stuffed with prawns, chilli and lime. Or there’s Miso White Chocolate Sauce with frozen berries which combines sweet and savoury flavours. The whole idea of Life Kitchen recipes centres around the five tastes – sweet, sour, salty, bitter and umami. The key essential is umami, which is found in foods like soy sauce, mushrooms, miso, fish, seaweed and cheese. When you have more umami in a dish, it stimulates your other tastebuds to work harder. Miso is the one ingredient everyone should have in the store cupboard as it can improve virtually any dish where salt is required, you can add it to standard dishes such as spaghetti bolognese for example. You can also crush fennel seed into the béchamel sauce of a lasagne to make it more aromatic – 80% of our taste is smell. Even if someone can’t experience much taste, you want to give them a sensory experience.

What are your future plans?

We’re offering free Life Kitchen classes throughout the country. I’m writing a new cookbook. I’d like to do more TV. Although we do a lot of publicity, there’s still going to be some people who don’t know about us, so I want to reach them. Life isn’t a structured thing – you just have to run with it and see what happens. That’s where I’m at right now.

There’s so much more to a crumble than the sweet dessert after a Sunday roast (although that’s good, too) – in fact, a savoury crumble feels like pure indulgence. The miso, mushroom and parmesan ramp up the savoury flavours in this recipe, giving it a depth that outstrips its simplicity.

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Lee Wakeham, an ex-offender supports others like him through his business HM Pasties, based in Oldham, Lancashire. Lee’s pies, pasties and sausage rolls are sold throughout northwest England. He also provides catering services to Liverpool Football Club, and supplies 79 Co-op stores in Manchester. “HM Pasties was built on my belief that employment changes lives,” says Lee. “I’ve lived it myself and when you combine commercial success with social impact, you give people a genuine second chance and create strong businesses and communities.”

Currently HM Pasties employs 13 people including five prison leavers, although this number may change depending on future expansion.

The HM Pasties Foundation

Through its HM Pasties Foundation, the social enterprise provides one-to-one mentoring and workplace training in the bakery for ex-offenders, covering topics such as food hygiene and health and safety, while supporting them with practical life skills such as confidence and communication. Lee says “We help trainees build the skills and confidence to move into long-term work, with the focus on helping people adapt to the routine, teamwork and mindset of sustained employment – not just technical baking skills. Many participants are on licence towards the end of their sentence or have recently left prison and are struggling to gain employment. They don’t need prior experience in catering, motivation and commitment matter more. Providing jobs with dignity and clear progression reduces re-offending and boosts community outcomes.”

If a business is hesitant to take on an ex-offender, Lee suggests starting with work trials or part-time roles. “Partner with specialist services who can help manage risk. Concentrate on transferable skills – many prison leavers are highly motivated and can be loyal employees.”

Supporting ex-offenders to switch-gear

In London, ex-offenders are being trained at The Dusty Knuckle bakery in Dalston, northeast London. It works with Switchback, a prison leaver rehabilitation charity. Hugh Fernley-Whittingstall, a patron of the charity, visited the bakery to speak to Switchback trainees. He told The Sunday Times “It’s a reminder that the whole hospitality industry – catering, bakeries, can be very non-judgemental places to work. The Dusty Knuckle is exceptional – the whole thing is founded on the basis of providing opportunities to people who might otherwise not get them.” During the 12-week programme, participants receive training on a section, whether it’s front of house in the cafe, food preparation, mixing, shaping or baking bread. If, at the end of the programme, the trainee doesn’t remain with The Dusty Knuckle, Switchback will continue to support them.

Switchback assigns a mentor to each of the 18 to 30 year-old trainees it works with. Amy Davidson from the charity says “Our model is centred on a meaningful one-to-one relationship between mentor and trainee. This begins in prison and lasts as long as it takes after release. In stark contrast to the national average (which sees nearly half of prison leavers back inside within a year) only 9% of Switchback trainees reoffend, while over half move into long-term work.”

The mentor meets regularly with the trainee to support their goals. “We encourage trainees to be open-minded and give things a try,” she says. “We never force a trainee to work somewhere that doesn’t feel right. Some don’t want to work in a bakery, but after visiting and seeing the buzzy atmosphere, they may change their minds.”

Catering and food is a popular choice among Switchback trainees. Restaurateur Sina Faily, 24, is one of the charity’s success stories. After finishing the bakery training programme, he worked as a chef at several restaurants before opening a restaurant in London’s Battersea Power Station. Last November, he launched Bundem, a new £7m burger restaurant in Enfield, where he grew up.

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In a care setting, the most effective superfoods are those that are familiar, widely tolerated and easy to source. “The most effective superfoods for older adults quietly raise protein, fibre and omega 3s while suiting soft textures. Oats, berries, leafy greens, oily fish, red lentils, Greek yoghurt, eggs, sweet potato, tomatoes, extra virgin olive oil, ground flax or chia, turmeric and walnuts are my staples. They support energy, gut and heart health. Used in familiar formats, they work well for dementia care and fit smoothly across home care, live in care and 24 care at home,” says Carol Imrie, Director, Careline Home Support Ltd.

Adapting recipes without reinventing the menu

The easiest way to introduce superfoods is to adjust recipes residents already know and enjoy. Start by adding rather than replacing and think about texture first. “Pair kale with mashed potato for a comforting twist, mix berries into custard or sponge puddings, and add seeds to bread rolls for crunch without changing flavour profiles. Some seeds can be soaked or boiled before blending to incorporate as a smoother consistency,” advises James Brown, Executive Chef, Unilever.

Superfoods work best when they hide in plain sight, so further pairings could include leafy greens with mild cheese or a creamy sauce to soften any earthy notes. You can also add oats to meatballs or burgers for moisture and fibre, without changing flavour. “Overcome resistance to unfamiliar flavours or textures by introducing small amounts in familiar dishes—e.g., spinach in shepherd’s pie or berries in traditional trifles.” says James.

Carol Imrie agrees, saying “I keep dish names familiar and introduce gradual tweaks, prioritising soft, moist textures or smooth purées when chewing or swallowing needs support. Keeping classic shapes like pies, fishcakes and familiar breads means fortified dishes still feel like home. Salmon and pea fish pie with dill feels classic yet brings omega 3s, and porridge with stewed apple, cinnamon and chia stays soft and high in fibre. For dementia care, colourful, recognisable finger foods like salmon fishcakes or fruity yoghurt pots encourage independence and steady intake.”

However, it’s important to be aware of how some superfoods react to medication. “Some dark leafy greens can make blood thickening and blood thinning medications work less effectively,” warns Brent Trowbridge, National Hospitality Manager, Bupa Care Services. “The same goes with any allergies. We know that nuts and seeds can be great superfood additions, but allergies to these items are also common.” Checking in regularly with home management and medical teams will avoid mistakes.

Let residents lead the way

As you continue introducing new ingredients, make sure you involve residents to increase engagement and gather new ideas. “We’re seeing that residents’ diet choices are slowly shifting, so it’s best not to assume, and instead get them involved in the conversation,” says Paulius Krikscinuas, National Hospitality Manager, Bupa Care Services. “For example, in the past, traditional meat-based dishes were popular with most residents, however we now find that it’s around a 50/50 split between residents who prefer meat, and plant-based options. Also, one of our residents recently shared her own idea for moussaka topped with natural Greek yoghurt, so we incorporated it into the home menu where she lives.”

Nutrition should never shout louder than flavour and be mindful that residents eat with their eyes first, even in a care environment. Colour matters, so ingredients like berries brighten desserts and greens give a gentle hue that signals freshness. Avoid muddy colours by blending thoroughly and seasoning well. Ageing can dull our taste perception, so herbs, gentle spices and a touch of acidity from lemon or tomato help bring food to life without adding salt.

Rather than loading one meal with superfoods, think about spreading their use across all day parts. “Some superfoods, like avocados, nuts and seeds, plain Greek yoghurt, eggs and blueberries lend themselves well to breakfast meals,” says Brent. “For example, avocado, sliced or mashed on toast. You could also top the toast with seeds or eggs. For residents with modified texture diets, avocados can be added to a smoothie for a creamier, nutritious texture. Superfoods can be paired with other ingredients to help boost calorific intake for residents that need it too, e.g., adding bananas or peanut butter to smoothies.”

Paulius agrees, saying “Oily fish can be made the star of the show across day parts at least twice a week. From fish pie to kippers and grilled salmon, choosing days of the week for fish dishes can help theme your menu and inspire ways to present oily fish in different ways for your residents.”

Portion size also plays a role in care catering. Smaller, nutrient-dense servings often work better than large plates that overwhelm. Superfoods help here by packing more nutrition into less volume. “Swapping to wholegrain bread, pasta and rice, stirring two tablespoons of milk powder into sauces or mash, and replacing a third of mince with red lentils all lift protein and fibre to support nutrient-dense servings,” recommends Carol.

Looking beyond the expected

For homes keen to offer something a little different, there is room to experiment. A warm lentil and vegetable dhal, cooked slowly and mildly spiced, offers comfort as well as plant-based protein and fibre. Served with soft rice or flatbread, it feels hearty and warming rather than unfamiliar. Berry and oat breakfast bars, baked soft and cut into small portions, work well as mid-morning snacks and can help support energy intake between meals. A savoury oat and vegetable bake can stand in for quiche, delivering fibre and protein while holding its shape well across different texture requirements.

Superfoods are not a trend to chase. In residential care catering, they are tools. Used thoughtfully, they boost nutrition, support health and keep menus interesting without unsettling routines. Focus on familiar ingredients, gentle adaptations and consistent execution. When superfoods feel like everyday food, everyone benefits.

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As more people are being diagnosed with a food intolerance or allergy in later life, care homes need
to carefully manage and monitor the impact of food on residents’ health. Effective staff training is therefore key to ensure residents are safe and staff understand and feel equipped to confidently recognise the symptoms of an allergic reaction and can respond in an emergency.

Sophie Murray, spokesperson for the National Association of Care Catering (NACC), says staff training needs to cover the whole process from food preparation until the food is eaten. “It shouldn’t stop when the food exits the kitchen,” she says. “Special attention needs to be given to self-serve food including biscuits and cakes. These need to be fully labelled with all ingredients listed. If you’re catering for an event, again all food needs to be fully labelled with ingredients visible, not just the 14 allergens.”

Jacqui McPeake from JACs Ltd

According to Jacqui McPeake from JACs Ltd, in-person training is more effective as it allows the team to feel more confident, ask questions and the training can be tailored to that particular environment. “Every member of the team has a part to play to make sure that a meal served is free from the allergens which must be avoided. It takes one member of the team to make a mistake which could have tragic circumstances,” she says.

Training opportunities for care home staff are available from a number of charities and organisations. Coeliac UK provides training on catering for coeliacs, who are gluten free, through its Gluten Free Academy, the Food Standards Agency run a 6 week course and the NACC have also launched a course to support its members.

Identifying allergens on menus can be done by means of an allergen matrix, often a chart or table, that lists all menu items or food products alongside the 14 major allergens such as nuts, dairy and gluten. Sophie from NACC says “This can be cross-checked with ingredient labels and residents’ allergens.”

It is helpful to have a pre-service briefing prior to meal service. Jacqui says “This should be delivered by the chef and ensures staff understand which meals are suitable for individual residents and when required, specific meals labelled with the name of the resident.”

For residents with dementia, prompts and simple language to explain food choices is important. Leni Wood, head of nutrition and wellness, Nellsar Care Homes, says “Serving familiar foods can help reduce confusion. This is when knowing a person’s history and past habits is so vital and knowing how they managed their allergy or intolerance themselves over the years.”

In the dining room, residents with food allergies, intolerances or coeliac disease, shouldn’t feel singled out. Lena says “To maintain dignity and avoid drawing unnecessary attention to differences, we clearly label and separate allergenic meals in the kitchen. During service, staff remove all obvious labelling up to that point and carefully serve the individual without highlighting there is a health concern.”

The sector is quickly proving that with a little understanding, implementing a process for managing allergies and food intolerances can fast become part of a care home’s every day practice, ensuring residents stay healthy, happy and included.

Find out more

• NACC https://www.thenacc.co.uk/
• JACS Ltd https://jacsallergenmanagement.com
• Natasha’s Allergy Research Foundation (NARF) www.narf.org.uk
• Coeliac Society www.coeliac.org.uk
• Food Standards Agency www.food.gov.uk
• Anaphylaxis Campaign www.anaphylaxis.org.uk

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Event Information

Taking place on 22nd September 2026, the festival presents a unique opportunity to network with peers, exchange best practices and explore innovative solutions that enhance care catering and clinical services. Participants will leave equipped with actionable strategies to implement in their own workplaces, whether
in care homes, hospitals or community settings.

An Earlybird ticket rate of £55 is available for bookings made before 1 May, making this high-value professional development accessible to all. Beyond practical skills, the event emphasises the importance of quality, consistency and compassion in mealtime care, helping organisations raise service standards and improve outcomes for people with dysphagia.

Find out more

To learn more about the event and secure your place, visit the IDDSI website to find out more.

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Open to those working in care homes, day centres, lunch clubs, meals on wheels services, local authorities and other care organisations including hospices, the NACC Care Chef of the Year is the longest standing care catering competition in the UK, having celebrated its 25th anniversary last year with a record number of entrants.

Preparing nutritious and appetising meals for the most vulnerable in society requires dedication, passion and flair as well as specific skills, but it can also be the most rewarding of all catering roles. Older people in care homes and in the community often have complex dietary needs and increasing numbers are at risk of, or suffering from, malnutrition. Nutritious and appetising meals can not only save lives but are often the highlight of someone’s day.

NACC National Chair Neel Radia

NACC National Chair Neel Radia says: “The NACC Care Chef of the Year competition is once again set to raise the profile of the care catering sector and demonstrate the hard work, innovation, high standards and skill that our contestants channel in their workplaces to deliver a great mealtime experience every day. The excellent chefs who take part are always a fantastic inspiration to others who may be thinking of embarking on a career in care catering, where job satisfaction is second to none. I wish all who enter the very best of luck.”

The NACC Care Chef of the Year competition challenges entrants to create a delicious, nutritionally balanced two-course menu – main and dessert -suitable for service users in a care setting. The combined food cost for both courses is to be no more than £4.50 per head based on three portions, reflecting the tight budgets care chefs often have to contend with.

Head Judge Steve Munkley will again lead a team of experienced judges who will be looking for clear nutritional understanding of the dishes being prepared, plus culinary flair through flavours, menu balance and visual appeal, as well as waste management and hygiene best practice.

Unilever Food Solutions is once again the headline sponsor and competitors are asked to incorporate at least one product from Unilever’s sector-relevant catering range in their menu. The Worshipful Company of Cooks continues its longstanding sponsorship of the contest, alongside Rational UK as the Heavy Equipment Sponsor and Procurement for Care as the Procurement Sponsor for 2026.

Entries are now open for the 2026 competition.  Online judging will be followed by a series of semi-finals in July with the 12 most talented chefs going through to the grand final on 14 October. Deadline for entries is 10 April.

For more information on the NACC Care Chef of the Year 2026 competition or to enter visit nacccarechefoftheyear.co.uk

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