From heartbreak to innovation: the story behind icesupp
Icesupp was born out of personal loss. My sister Amy and I watched our Dad, Ray, battle cancer, and it was malnutrition, not the cancer itself, that became one of our biggest fears.
Dad was diagnosed in 2016. I'll always remember that phone call: one minute everything was fine, the next our world had turned upside down. He was treated at a hospital in Basingstoke by a wonderful team who stressed from day one how critical good nutrition would be to his recovery. We were told that a significant proportion of cancer patients die from malnutrition rather than the disease itself, a statistic that shook us.
As treatment progressed, Dad developed mucositis. He lost his appetite and found swallowing painful. The two supplements the hospital offered made him nauseous. He disliked the taste and texture, and struggled to get them down. The longer we spent on the ward, the more we got to know other patients' families going through the same thing, and it became clear we weren't alone in this frustration; those supplements were unpopular across the board, and we saw the same story played out around us. We watched Dad's weight continue to drop, caught between a poor appetite and food he couldn't stomach.
The one thing Dad did enjoy was ice lollies from the hospital freezer. Dietitians were quick to point out that while these helped with hydration and comfort, they offered little nutritional value. So we were left in an impossible position: an appetite that had all but disappeared, and no palatable way to fill the gap.
Dad lost his battle with cancer in 2017. He's missed every day.
An unlikely founder
Life moved on, as it does. Amy, then a ballroom dance teacher, announced one evening that she was going to create a food supplement for people struggling with their nutrition, just as Dad had. I'll admit, I thought she was a little mad. She had no background in nutrition and no experience launching a food product.
But Amy is determined. She sold her existing business and approached the University of Reading with a detailed brief: a product made entirely from natural ingredients, free from emulsifiers and allergens, with meaningful levels of protein, fibre, vitamins and minerals. It needed to be stored at ambient temperature yet be frozen for consumption, work as both a frozen treat and a coulis for fortifying sweet or savoury dishes, and, above all, taste genuinely good.
While food technologists worked through that challenge, Amy and her husband Rob assembled a team of specialists, many giving their time voluntarily: oncology, paediatric and elderly care dietitians, alongside business advisors. Nearly all had their own experience of malnutrition, whether through a cancer diagnosis, a child in hospital or an elderly relative in care.
From concept to clinical interest
Three years and a great deal of work later, icesupp launched. Great Ormond Street Hospital invited us to run an acceptability and palatability study, initially planned for a week but extended to five once the results came in.
From there, we began supplying hospitals and care homes. Our first care home trial was with Care UK, evaluating whether icesupp could help stabilise the weight of a high-risk resident who had stopped eating and was refusing fluids. Over a two-week trial, the resident gained weight and showed improved hydration and
skin integrity after trying icesupp.
Barchester followed, trialling icesupp across five homes as part of a broader initiative to explore resident-centred nutritional solutions. Chefs rated it highly across every category for ease of use and versatility. One case from those trials illustrates the impact:
"Mavis is a 99-year-old resident with a small frame. Despite a fair appetite, she had struggled to gain weight for several years, remaining under dietitian input without success. In December, she weighed 46kg with a BMI of 19 and a MUST score of 1, placing her at moderate risk of malnutrition. Her skin was thin and fragile, prone to tears and bruising, and she had short alert periods, mostly dozing.
"We offered icesupp twice daily, trialling it frozen, on its own and mixed with porridge, ice cream or yoghurt. Mavis preferred it unfrozen, mixed into food, and would open her mouth for more. We monitored her weight weekly: 47.3kg, then 49kg, then 51.9kg by early January, a gain of 5.9kg over the trial. She became noticeably more alert and engaged, and while her skin remained fragile, it appeared to heal faster. We'd recommend icesupp be considered for other residents facing similar nutritional challenges."
Seeing Barchester's chefs build icesupp into their own recipe book, weaving it into sweet and savoury dishes, has been genuinely rewarding. We've since taken part in IDDSI chef training workshops with Hallmark Care Homes and attend NACC events regularly. As a small start-up, our growth so far has come almost entirely through word of mouth.
Where we are now
Our mission remains what it always was: helping people achieve good nutrition. We now supply hundreds of care homes, hospitals and pharmacies. Accreditation from Informed Sport has also opened the door to supplying Premier League football clubs, including Liverpool, and one international team took icesupp to this year's World Cup in the US.
It's been quite a journey for a company only a few years old, and it speaks to a genuine gap in the market that needed filling. Icesupp is shipped and stored at ambient temperature, and is available through distributors including Bidfood, Castell Howell, NH Case, Elior and Foodbuy, as well as through community pharmacies and online via Holland & Barrett and Pharmacy2U.
Creed Foodservice launches Care Chef of the Year 2026 competition
One of the UK’s leading wholesalers - Creed Foodservice - has officially opened entries for its annual Care Chef of the Year competition, inviting chefs from across the UK care sector to showcase the talent, innovation and compassion that define professional care catering.
Now in its fourth year and firmly established as a highlight of the care catering calendar, the competition reflects Creed's long-standing commitment to the sector, where it has supported care providers for many years with specialist expertise, menu development and tailored foodservice solutions.
With more than 370,000 people living in care homes in England[1], mealtimes play a vital role in residents' health, wellbeing and quality of life. Beyond providing nutritious meals, care chefs create dining experiences that bring comfort, evoke memories and encourage social interaction. Creed’s Care Chef of the Year competition recognises the professionals whose skill and creativity make that possible every day.
This year's challenge invites chefs to create a two-course dining experience centred around the theme of ‘Movie Classics: Bringing iconic films to life through dining’. From elegant Hollywood glamour to seaside musicals, wartime favourites to world cinema, chefs are encouraged to create menus that spark conversation, evoke treasured memories and deliver unforgettable experiences for residents.
As well as flavour, presentation and technical skill, judges will be looking for creativity, resident engagement and an understanding of the unique nutritional and accessibility requirements of care catering.
Joseph Oliver, Business Development Chef at Creed Foodservice and one of the judges of the competition, said: “Every day, care chefs help enrich the lives of hundreds of thousands of care home residents across the UK. They combine nutritional expertise with creativity, compassion and a deep understanding of individual needs to deliver meals that are so much more than food. Through Creed’s Care Chef of the Year, we want to celebrate those professionals, recognise the exceptional standards being achieved across the sector and inspire even more innovation in care catering. Whether you've entered before or are considering it for the first time, we'd encourage every care chef to get involved and showcase the fantastic work they do.”
The competition is free to enter and open to all chefs working in UK care settings. Entrants are asked to submit their two-course menu (main and dessert), recipes, a description of their chosen theme and supporting photography. Six finalists will then be selected to compete in the live grand final, taking place on 21st October, where they will recreate their dishes and bring their themed dining experience to life. Joining Joseph Oliver on the judging panel are Johnny Hazell, co-Founder at CheckMate, a digital food safety app for the care sector, alongside Preston Walker and James Ball, co-Founders and Directors of OHK, specialist provider of IDDSI and dysphagia training and consultancy for the health and social care sector.
The winner will be crowned Creed Care Chef of the Year 2026, joining a growing community of chefs recognised for raising standards and championing excellence within care catering.
All finalists will be gifted personalised embroidered chef whites and a prize for achieving a place at the finale. The winner will receive the coveted Creed Care Chef of the Year Trophy and a chef knife forging experience.
Entries are now open and close on 31st August. For the full competition details, entry requirements and deadlines please visit: https://about.creedfoodservice.co.uk/care-chef-of-the-year-competition/
Cyclists ride 488km for Social Care
The Great British Care Cycle Relay marked the opening for Care Home Open Week 2026, covering ground in Edinburgh, Manchester, Newport, the Midlands and London.
The five-day event, hosted by Championing Social Care, saw groups of cyclists take on a series of one-day relays, making stops at pre-selected local care homes and providers along the way.
The aim of the Cycle Relay has long been to inspire, connect and unite, inviting experienced cyclists to combine their passion for cycling with their appreciation for the care sector and help us to promote the amazing social care work that lives at the heart of every community. Every year, we see more cyclists applying to take part in the relay, acknowledging not just the physical rewards but the huge impact that campaigns like this have on the care sector’s reputation and standing in local communities.
Each day’s ride was carefully designed and led by experienced cyclists, ensuring an enjoyable challenge for those taking part. And while some cyclists took part in a single leg of the relay, others rose to the full five-day challenge, lining up at every start line and travelling the length and breadth of the country.
Vishal Shah, Chair of Championing Social Care and a keen cyclist himself, was one of those who could be found on the start line every day of the relay.
“The cycle relay is not only a great physical challenge, but an opportunity to bring together enthusiastic cyclists from across the sector for an incredible cause. Stopping at various care homes throughout the relay, we’ve experienced countless displays of support and hospitality, while really showcasing our sector in all its glory.
This is one of the highlights of the year for me, and I love seeing the routes change and develop every year as we take in more of the landscape between care communities that are at the heart of society across the nation. Ending the 2026 great British Cycle Relay at Wandsworth Common Care Home, while raising a glass to the start of Care Home Open Week, was the perfect conclusion to five inspiring days.”
But it’s not all fun and physical endurance. The Great British Care Cycle Relay marks the start of Care Home Open Week; one of Championing Social Care’s most prolific annual campaigns. Running from 15th – 21st June, this year’s Care Home Open Week saw over 5,000 care homes across the UK sign up and open their doors to residents, families and visitors alike. Following a timely World Cup theme, just some of the standout events included football challenges, 1966 World Cup screening events, accessible tournaments, inter-generational activities and countless BBQs and picnics.
The Great British Care Cycle Relay and Care Home Open Week are both annual campaigns hosted by Championing Social Care, supported by fantastic organisations from across the care sector.
Paragon funds Chester care home scheme in first of series of deals with North Bay Group
Paragon Development Finance has completed a £13.3 million facility with North Bay Group to fund the delivery of a new purpose-built care home facility in Chester.
The loan provided an initial advance against the land and will support the full development of the scheme on Boundary Lane, including construction and fit out.
Once complete, the scheme will deliver a 75-bed care home providing residential and nursing care. All bedrooms will be fitted with private wet rooms, with the development targeting an EPC A rating. Construction began in the first quarter of 2026 and is expected to complete in late 2027.
The project is being delivered in a location underpinned by strong demographic demand. Cheshire West and Chester have a population of more than 370,000, with over a fifth of residents aged 65 or above, a proportion that is expected to increase further over the next decade - supporting ongoing demand for modern, high-quality care provision.
The deal was led by Adrian Reeves, Senior Relationship Director at Paragon Development Finance, supported by Senior Portfolio Manager, Lilly Sargeant. It is Paragon’s first completed deal with North Bay, with a further scheme already approved and three additional opportunities progressing through the pipeline.
Adrian Reeves said: “Delivering modern, fit-for-purpose care homes is critical to meeting growing demand in areas with an ageing population. Chester and the wider Cheshire region demonstrate clear long-term demand fundamentals, supported by population growth and a rising proportion of older residents.
“North Bay combines development expertise with an established operating platform, which is a strong foundation for schemes of this scale. We are pleased to support this first transaction, with more in the pipeline, and look forward to building on this relationship.”
North Bay Group was established in 2007 and specialises in developing and operating high-quality care homes. The SME developer now operates 48 facilities across the UK, totalling over 2,500 beds, having earned a strong track record in both delivery and long-term asset management.
Richard Hoggart, CEO at North Bay Group, said:
“This development represents another significant milestone for North Bay Group as we continue to expand our portfolio of high-quality care homes across the North of England. Chester is a location with strong demographic demand and an increasing need for modern, purpose-built care environments.
“With our fully integrated model of developer and operator we ensure we are developing highly sustainable care homes with renewable energy and Solar PV achieving a high grade EPC A. This scheme is a strong example of our long-term commitment to delivering facilities in communities where demand for quality care continues to grow.
“We are delighted to be working with Paragon Development Finance on this project. Their understanding of both the development and operational aspects of the care sector has helped create a funding solution that supports our ambitious growth plans, and we look forward to building on this relationship as we bring forward further schemes in the future.”
Joanne Fogg, Managing Director, Highgate Care, added:
“The Chester development represents an exciting next chapter in Highgate Care’s continued growth and our commitment to expanding into areas where demand for high-quality residential, nursing and dementia care is increasing.
“As we grow, our focus remains on delivering exceptional care environments that place residents, families and communities at the heart of everything we do. Our ethos that ‘Kindness Is Key’ underpins every aspect of our homes, from the quality of care we provide to the welcoming and supportive environments we create.
“We are looking forward to bringing that approach to Chester and providing a care home that will support local families for many years to come, while helping to address the increasing need for high-quality care provision across the region.”
To find out more about Paragon Bank’s Development Finance offering, visit: www.paragonbank.co.uk/devfin.
Penrose Croft Care Home Appoints Local Care Leader as General Manager
Cornwall’s newest purpose-built care home, operated by Crystal Care Collection, Penrose Croft in Helston, has announced the appointment of Annmarie Thomas as its General Manager.
Born and raised in West Cornwall, Annmarie’s connection to care was by her mother, who worked as a care assistant. She spent time in care homes as a child and knew from the age of six that she wanted a career helping others.
Annmarie began working in care at just 16 years old and went on to study Social Work at the University of Central Lancashire, graduating with a BA (Hons) in Welfare Studies.
Since then, she has built extensive experience across domiciliary, nursing, and residential care services, becoming a CQC Registered Manager at the age of 27. She also holds a Level 5 Diploma in Health and Social Care Management.
Annmarie said, “It is a privilege to be leading Penrose Croft and to have the opportunity to create a home that truly reflects the values that have guided me throughout my career.
“Having grown up in Cornwall, I understand how important community, family, and belonging are. My goal is to ensure Penrose Croft is a place where residents feel safe and empowered to live life to the fullest, while families have complete confidence in the care and support their loved ones receive.”
Outside of work, Annmarie enjoys musical theatre, live music, and reading. She also loves spending time on Cornwall's beaches and firmly believes the county's coastline is second to none. She lives locally with her partner, his daughter, and her much-loved cat, Lola.
The new team at Penrose Croft will be welcoming the local community to a Grand Opening event on 22nd August. From 1pm-4pm, all will be welcome to come along for guided tours of the new home and enjoy family friendly entertainment and light refreshments.
Dorset care home music lovers meet today’s top performers
A trio of long-standing music lovers from a Dorset care home, including a 99-year-old former chamber musician, met some of today’s top performers at a ‘wonderful’ orchestral concert.
The trip to Poole Lighthouse to watch the Bournemouth Symphony Orchestra (BSO) was a delight for Myrtle Smith, Muriel Brown and Tessa Cooper who live at Colten Care’s Bourne View home in the town.
The evening, which featured music by Beethoven, Ralph Vaughan Williams and Sir Arnold Bax, began with a private audience for the Colten party.
French Horn player Kevin Pritchard, trombonist Robb Tooley, violinist Jenni Curiel and viola player Judith Preston all spoke with the visitors just ahead of the performance.
The conversations naturally centred on music, with discussions about performing today compared to years gone by.
Myrtle, 99, was recognised for her musical skills as she grew up in 1930s London. At just 11 years old, she achieved the top Grade 8 on the piano.
After winning a scholarship to the Royal Academy of Music on her 18th birthday, she went on to establish a successful career as a chamber musician.
She played hundreds of concerts accompanying fellow musicians and singers and in later life became a piano teacher.
A skilled harpsichord player, Muriel studied music at university and worked as a music teacher and lecturer at Aberdeen University. Several members of her family are classically trained musicians.
In her younger days, Tessa used to enjoy BSO performances at Poole Lighthouse and had long wished to return after not attending a concert for several years.
After the performance, all three ladies expressed their delight and thanks.
Muriel said: “It was so nice to meet the musicians, and my daughter, who used to be a member of the BSO, also joined, and she knew many of the musicians we met.”
Tessa said: “I was amazed we got to meet the musicians as well as see such a wonderful concert. We felt like royalty for the evening!”
Myrtle described the concert as ‘a very exciting evening’, adding: “I thoroughly enjoyed the beautiful music and wonderful atmosphere inside the auditorium.”
Muriel, Tessa and Myrtle were accompanied by Bourne View staff including Richard Croft, a Companionship Team member.
Richard said: “The BSO musicians took the time to make the group feel welcome and included in the evening. Being back in a concert hall and immersed in music brought back many fond memories for our residents. It all went very smoothly, a truly special outing, and we sincerely thank the BSO members for their kindness in accommodating us.”
HCMS Staff from Liverpool care home go to great heights for dementia charity
Six members of staff from Simonsfield care home in Liverpool raised £1,300 after completing an abseil down Anfield Stadium in support Alzheimer's Society.
Staceyjane McGuinness, Hayley Worthington, Jackie Orchard, Suzanne Cowley, Eileen O'Brien and Daria Dadynska took on the challenge at the iconic Liverpool ground, with some of the money raised going towards enhancements to the home’s outdoor areas.
The team chose to support the Alzheimer's Society as many residents at Simonsfield live with dementia, with staff seeing first-hand the impact the condition can have on individuals and their families.
Part of the funds raised will support improvements to the home’s garden ahead of summer, helping create a space for residents to enjoy with family and friends as the weather improves.
The fundraising effort was supported by residents, relatives, colleagues and members of the local community, with donations helping the team exceed expectations and raise a total of £1,300.
Karen Evans, service manager at Simonsfield care home, said: “We are incredibly proud of the team for taking on this challenge and raising such a fantastic amount of money.
“The support we received from people donating, cheering the team on and sharing kind messages has been amazing.
“Not only will the money raised help support the incredible work of the Alzheimer’s Society, but it will help us provide extra-special outings and experiences for our residents, as well as contributing to enhancing the garden in time for the summer months”.
Redefining Care Home Dining at Advinia’s Chef of the Year
Discover how Advinia’s Chef of the Year competition in Manchester set a new benchmark for how care providers can place lived experience at the heart of dining.
Some moments in the care sector quietly challenge long-held assumptions. Advinia’s Chef of the Year competition, held at Food Sorcery in Manchester, was one such example; it appeared to be a standard culinary contest with six chefs, experienced judges, and a kitchen full of effort and pride. Johnny Hazell, Joe Oliver, Rob Henry, and Donnie Munro brought expertise spanning compliance, systems, product development and large-scale catering. However, what distinguished this event was more significant: six residents sat alongside industry professionals, playing a key role in selecting the winner, with residents sharing equal status with professional judges, reflecting a genuine shift where lived experience is valued as expertise rather than an afterthought.
From the moment the day began, there was a palpable sense of energy in the room. Chefs moved with purpose, plating dishes that needed to meet a very specific brief: restaurant-quality food that could realistically be delivered in a care home environment. It is a balance that is often underestimated: flavour, nutrition, presentation, and scalability all need to coexist. Here, that challenge was embraced.
Rob, the Head of Culinary Solutions and Compliance at EF-group, who supported the event, emphasised its importance. With over 10 years at the company, he has witnessed firsthand the talent within care kitchens.
“Care homes aren’t graveyards for retired chefs,” he remarked. “It’s heartening to see the camaraderie among the chefs and the lively energy in the kitchen.”
This camaraderie was visible throughout the day. Despite the competitive nature of the event, there was mutual respect among the chefs and an understanding that everyone was united by a common goal: enhancing residents' dining experiences.
And that purpose ran deeper than just the food.
Sarah, Advinia’s Head of Dementia Care, brought new depth to the day. Having joined just seven months ago, she has begun transforming the understanding and support of dementia throughout the organisation.
Her efforts include creating training programs that reach all levels of the company, not only direct care staff, so that even chefs and housekeeping personnel are prepared to better assist residents. Her drive is rooted in personal experience; after caring for her grandmother with dementia for seven years, she sums up her work as: “My passion is my purpose.”
That ethos was reflected in the food itself. Every dish presented had to consider not only taste and presentation, but also accessibility, nutrition, and the specific needs of residents, particularly those living with dementia. Texture, fortification, and ease of eating were all part of the judging criteria: a reminder that in care settings, food is never just food.
Throughout the competition, the judges provided detailed, practical feedback. Dishes were assessed not only on flavour and presentation but also on their feasibility in a care home kitchen. One dish, a jerk chicken, was praised for its visual appeal. Another impressed with its technical ambition, recreating a Tunnock’s-style teacake that demonstrated both skill and a clear understanding of how to fortify desserts effectively.
There was also a strong operational lens applied. Considerations around scalability, consistency, and the realities of catering for large numbers were central to the discussion, reinforcing the idea that excellence in this sector is as much about delivery as it is about creativity.
What made the judging process especially impactful was its alignment with the residents’ perspectives. While professionals focused on evaluating technique and feasibility, the residents assessed a similarly vital aspect: how the food made them feel.
Residents arrived dressed for the occasion, clearly aware that this was not an ordinary day out. There was pride in their role, excitement in their voices, and genuine engagement with the process. They asked questions, shared opinions, and, most importantly, were listened to.
Helena, one of the resident judges, who also got to present an award, perfectly expressed the mood: “I enjoyed our day out so much… so much delicious food.” Dennis commented on the special occasion: “I really liked dressing up nicely for the event, which made it feel even more memorable… I felt so happy and proud to be asked to serve as a judge.” For Enid and Fred, the experience extended beyond that day. Their daughter later shared how meaningful it was to see photos capturing them smiling, engaged, and visibly enjoying themselves. In a sector where families often worry about connection and quality of life, moments like these are truly significant. Even residents with specific needs felt the impact. John, who follows an easy-to-chew diet, still participated in the experience, showing that, with proper inclusion, everyone can be involved.
The dishes themselves reflected a wide range of influences and approaches. From Balmoral Chicken Wellington to smoked haddock fishcakes, from Polish-inspired pork rolls to comforting chicken and leek pie, there was a clear effort to balance familiarity with creativity. Some chefs leaned into nostalgia, others into cultural exploration, but all remained grounded in the realities of care catering.
Ultimately, it was Jake Walker-Macey who took the title, his chicken and leek pie resonating strongly with both judges and residents alike. It was a fitting winner: a dish rooted in comfort, executed with care, and perfectly suited to its environment.
However, the true aim of the competition went beyond identifying a single winner. It was about transforming expectations. In care settings, food is often seen solely as a functional necessity to fulfil nutritional needs with little regard for other aspects.
Events like this challenge that view, showing that food can be a source of joy, identity, and connection. They also emphasise an equally vital point: residents are not just passive recipients of care but active participants in shaping their experience. By centring residents in its Chef of the Year competition, Advinia has not only created a memorable event but also established a new standard: one where voices are valued, preferences respected, and experiences enriched.
If the lively atmosphere in that Manchester kitchen was any indication, this standard could soon become the norm across the sector.
Mark Dale, Head of Hospitality at Advinia, said: “The B Happie Star Chef of the Year reimagines how we recognise culinary talent, with residents at the heart of the process. The winner was chosen by resident judges and supported by our valued supply partners. Every chef who entered was deserving; while there could only be one winner, each should feel proud. The passion and dedication shown throughout made this a success for everyone involved.”
HOT IN THE KITCHEN – MANAGING DIRECTORS TAKE ON THE SENIOR MANAGEMENT TEAM IN BARCHESTER’S ANNUAL CHARITY COOK OFF
Now in its third year, Barchester’s Cook Off in aid of its Charitable Foundation is a much-anticipated diary fixture. Building on the success of last year’s Regional Directors’ Cook Off, this year it was the turn of six of Barchester’s Managing Directors to take on members of the Senior Management Team to see who would prevail under the scrutiny of the discerning judges.
The teams lined up as follows; The Pressure Cookers made up of MDs and Hospital Director Stella Bolger, Alison Donaldson, Jo Fitzgerald, Michelle Macadangdang, Duncan Edwards and Angela Bradford vs The Rolling Scones comprising Directors Julia Atherton, Paul Mason, Mark Bennett, Tony Woollett, Tom Holloway and Alison Glover. So far this year the teams and their divisions have raised £53,000 for Barchester’s Charitable Foundation and the money is still coming in. The Foundation supports older people and other adults living with a disability or mental health conditions by helping them to connect or re-connect with others in their local communities. These funds will support small charities and individuals all across the UK in the form of grants.
Temperatures were rising as the teams got busy cooking up beautifully presented dishes for the judges to taste. Their challenge was to prepare a full menu with a choice of starters, mains and desserts plus an afternoon tea item all of which were blind tasted by a panel of exacting judges headed by Barchester’s CEO, Dr Pete Calveley. All of the food was delicious and cooked to perfection but in the end it was The Pressure Cookers who beat the competition to the Cook Off crown with their sensational menu which had a choice of three different starters, the judges named their Lobster Bisque with chive crème fraiche and croutons an absolute triumph. For main, there was a choice of Cod Loin with beetroot, asparagus and champ mash or homemade Sweet Potato and Chickpea Curry. For dessert, the options were White Chocolate and Raspberry Cheesecake or Rhubarb Crumble Custard Tart and their Afternoon Tea item was a Sausage Plait with red onion chutney which the judges agreed was to die for.
Chairperson of Barchester’s Charitable Foundation, Chief Commercial Officer and one of the Cook Off judges, Simon McCall, commented:
“This year has been the most hard-fought competition ever, our teams really stepped up and tackled this challenge head on. The food they produced was restaurant quality, it is hard to believe this is nothing like their day jobs. It all came down to half a point in the end but congratulations to our MDs who have proven they are a culinary force to be reckoned with! I am utterly amazed that we have already managed to beat last year’s huge total, I know that homes up and down the country have been raising funds with all kinds of different activities which is wonderful to hear. I want to thank the Hospitality and Marketing team and everyone involved in helping to make this initiative happen, it is a brilliant team effort. This is a fantastic amount of money and it will help support so many good causes.”
Major Healthcare Joint Venture Signals New Era for Later Life Living in Medway
Montpelier Estates and Hervines Group Partner on Flagship Chatham Waters Care Home to Set New Benchmark for Care
Award-winning specialists in healthcare development and care home operations have formed an official, strategic partnership to develop and manage the much-anticipated Chatham Waters Care Home, a new luxury care home opening in Medway, Kent this Summer 2026.
The joint venture brings together Montpelier Estates, a specialist healthcare developer with more than 20 years’ experience, and Hervines Group, whose directors are long-established, high-quality care home operators with a strong track record in delivering person-centred care services. With more than 25 completed care homes across the UK in locations including London, Manchester and Coventry by Montpelier Estates, this new joint venture with Hervines Group has been formed with both development and operational expertise in mind to better meet the needs of future residents, families, and care teams.
The Chatham Waters Care Home that is currently under construction, will be a flagship development for the new joint venture partnership. Once complete, the multi-million-pound care home will offer residential, dementia and respite care in a purpose-built setting with waterside views, ensuite rooms, a dementia-friendly bistro, cinema, gym, sanctuary, salon, library, and sensory rooftop garden. The home has been designed to combine clinical excellence with comfort, clarity, and emotional wellbeing, with a strong emphasis on dignity, connection, and transparent pricing. The purpose-built care home will sit at the centre of the emerging ‘Chatham Waters’ neighbourhood - a major mixed‑use regeneration project in Medway, led by Peel Waters, transforming former docklands into a new waterside district.
“We are thrilled to be opening such an exciting Care Home in the heart of Chatham Waters with Montpelier Estates as our joint venture partner. We really look forward to delivering our vision to create a true sanctuary where people feel safe, valued, and at home.”
“This project has been much more than delivering a care home; it is heart-warming to become a part of the fabric of the whole community and partnering with Hervines to develop and operate the best possible care home together has enabled this. We really look forward to welcoming the first residents later this summer.”
Montpelier Estates is known for designing outstanding healthcare environments that are both functional and aesthetically pleasing, while Hervines Group offers significant operational expertise and service innovation in the social care sector. Together, the two organisations are aiming to set a new benchmark for later-life living in Medway.
