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.

Health and Welfare News

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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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The annual event is open to anyone who wants to join the shared cause of helping people understand the importance of nutrition and hydration in health and social care.

The themes include:

• Monday – Breakfast (start the week as you do your day)
• Tuesday – Snacks (Snacky Tuesday)
• Wednesday – Global Tea Party (the main event)
• Thursday – Hydration (Thirsty Thursday)
• Friday – Fishy or Fruit (Fishy Friday or Fruity Friday)
• Saturday – Brunch (Lazy start Saturday)
• Sunday – Smoothies & Shakes (Smoothie Sunday)

Andy Jones, one of the organisers of Nutrition & Hydration Week, said: “The Week as a life of its own, with us just over seeing it. It grows each year and people keep sharing their good practices and ideas that have been fantastic.

“From such humble beginnings the week grew beyond our expectations and was achieved above and beyond our day jobs and hopefully the week can continue to move forward. With 2027 being our 15th Birthday we intend doing some special events and themes.”

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A new cookbook “Even More Please” aims to transform hospital food for children and their visitors by providing a fresh approach. Veggie Chow Mein, Katsu Fish Finger Wrap, Naan Pizza, Popcorn Bars and Wibble Jelly are some of the recipes in this cookbook, produced by NHS Supply Chain: Food in association with the charity Sophie’s Legacy.

The charity was set up in memory of Sophie Fairall, daughter of Charlotte Fairall, who was sadly diagnosed with cancer in September 2020 at nine and had a long stay in hospital until she died at ten.

Nick Vadis, Culinary Ambassador says:

Nick Vadis, Culinary Ambassador, NHS Supply Chain and an ambassador of Sophie’s Legacy, who led the project, says “This book is a supporting tool in helping chefs and culinary staff to cater for children in hospitals. It was very much a team effort, produced by the dietetics and culinary team. We’ve included recipes we know Sophie would have liked such as Katsu Chicken Curry and Rice and these carry a yellow symbol.”

The full colour cookbook, aimed at feeding children from five to 15, provides an array of simple to make recipes, as well as information about nutrients, the nutritional value of foods, portion control and how to present food to children. It follows on from the original cookbook “More Please”.

Tips and Recommendations

Tips are given on how to serve food to children. “One of the biggest mistakes is giving a small child a big portion. It puts them off, but if it’s a sensible portion, it not only tempts the child to eat it, but also helps stop food waste.  When serving food, think how you would like it to be presented. I always think hospital food should be something you want to eat, not have to eat. It’s important for children to eat all the nutrients they need, but if the food doesn’t look attractive, they won’t eat it,” continues Nick. “Some children don’t like food touching on the plate – they prefer space in between. They may not like food mixed with sauces, while others prefer everything combined.”

The recipes in the book reflect high street trends and what children enjoy. Nick says “Families travel all over the world, so children expect global influences. They visit high street chains, so we’ve incorporated that into the recipes. They are dishes you would see in a fast casual restaurant – for example katsu chicken burger and our desserts are funky and fun.”

Find out more

Visit the Supply Chain NHS website for more information or email food@supplychain.nhs.uk.

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What the Clink Charity aims to achieve

The Clink, a charity which aims to reduce re-offending by training prisoners in the hospitality business, has introduced Catered by Clink. This new social enterprise delivers breakfast, lunch and canapé boxes to homes and offices throughout the country. Well known for its award-winning restaurant and bakery at HMP Brixton, The Clink also has a well-established events division, providing top end catering at large events.

Jonny Whitfield, managing director at Clink Events, says, “We often received enquiries for companies seeking catering for smaller numbers, so we knew there was an interest.”

What is included in the new initiative

The new initiative gives employment opportunities for inmates from Downview Women’s Prison near Sutton, Surrey, as well as students graduating from the Clink Café which is staffed by vulnerable young people at risk of becoming offenders.

“We wanted a career progression route for those people who had finished their 12-week training course at the Clink Cafe, but hadn’t had enough training or experience to work on larger events, where things are more fast-paced and complicated,” says Jonny.

Catered By Clink supplies offices and homes with ready-to-serve sandwich and canapé platters and salads delivered in attractive presentation boxes, each for eight to 14 people. “Unlike our other events business, clients don’t need us to supply the drinks or staff. The biggest so far has been for 150 people while the smallest was 10. We started in City of London and within the M25, but companies asked for deliveries in other offices around the country and before we knew it, it was nation-wide.”

The inmates from Downview women’s prison are trained in the events business. They have between 18 to 24 months left to serve on their sentence. The Clink is an accredited City & Guilds site so the qualifications students attain are NVQ levels one, two and three and are equal to a college education.

Life after prison with Clink

Graduates of The Clink training schemes are 60% less likely to offend when they leave prison. Jonny believes this is because they learn new skills, gain qualifications and are helped to find employment. “We support them every step of the way from compiling CVs, securing them with an interview with a hospitality business and helping them with the interview process. Employment is the key reason these people don’t re-offend. For some of them, it might be their first legal job.”

For the first six months an inmate leaves prison and works in a new job, The Clink keeps in touch with them and the new employer to check everything is going well.

For the employer, a Clink graduate offers many benefits. Jonny says, “Our graduates tend to be loyal and stay with employers much longer. They recognise the opportunity they’ve been given. Having stability and security in a job is amazing to them as they’ve never had it before.”

Employers have included London’s Royal Lancaster Hotel, Wahaca the Mexican food chain, the RSC Club, Institute of Directors and Benugo.

Find out more

Find out more about the new initiative through the Clink Charity website.

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