Evolve Care Academy: Changing the Moment to Create Connection
Every person receiving care, whether in a care setting or at home, brings with them their own life experiences, personality, preferences and ways of communicating. Because of this, building meaningful connections is not always straightforward and often requires patience, understanding and a willingness to see the world through their eyes.
Some people may be navigating a cognitive journey that affects how they process information, communicate or make sense of their surroundings. Others may be living with a Dementia, which can influence how they experience the world around them. Some people may express distress or communicate their needs in ways that are less easily understood, while others may value their independence and need time to develop trust and feel comfortable accepting support.
Whatever their circumstances, taking the time to understand the individual behind the diagnosis, behaviour, or care need, is often the foundation for building genuine relationships and providing meaningful support.
Throughout the year, people working across the Evolve homes in Devon, Wales and Somerset, alongside those working within our Central Support office, take part in training days at the Evolve Care Academy in Bristol. The thinking behind this is simple; regardless of role, everyone should understand the people living within our homes, their life experiences, preferences and the approaches used to support them.
Whether someone works in care, catering, housekeeping, maintenance, administration, or anything in between, they are still part of the environment that family members call home. By developing this understanding, people across every department can better appreciate the impact they have on daily life within the home and the part they play in supporting those who live there.
A Communications Perspective: What Training Taught Me About Care
Having worked within the communications team for almost a year now, I regularly visit our homes and spend time with family members and those supporting them. As someone with no previous experience working in social care, I initially felt out of my depth when I entered the sector. But I was amazed by how much I had learned about Dementia care and care more broadly in just a few short months.
Attending training gives me valuable context when listening to family member and team member stories and sharing them with others. What I find particularly valuable is hearing directly from those attending the training. The discussions often draw on real experiences from the homes, providing an insight into the situations people encounter, the decisions they make and the thinking behind them. It helps bring the training to life in a way that reading or e-learning never could.
What Makes a Person Feel Safe?
The most recent training sessions held in the training room, Seen, Heard, Valued, were designed to explore why creating connections with the people who live with us is so important, and how this helps those living with us to feel safe.
As we entered the training room, the ceiling was covered in a jumble of different items. There were uniforms from a range of occupations, including a nurse’s uniform, police uniform, high-vis jackets and hard hats. Foam football hands hung alongside Christmas decorations, while flags from more countries around the world lined the edge of the room. Together, these objects represented the many things that can make up a person’s identity; where they come from, their culture, the work they once did and the life they have lived.
As the session began, we discussed Thomas Kitwood’s philosophy and why attachment, inclusion, occupation, identity, comfort and love are so important, particularly for people living with a Dementia.
Eve Carder, Clinical Lead at Evolve, explained, ‘Our job is to keep people safe. It is as simple as that. What’s more complex is what a person needs in order to feel safe.’
What I understood from this was that it is not enough for people living in our homes to simply be physically safe. They also need to feel emotionally and mentally safe within the environment around them and the people supporting them each day.
There were discussions around why someone living in our homes may not always feel seen, heard or valued, and how a lack of meaningful connection and understanding can leave a person feeling overlooked or alone. It was explained that if our teams are unable to truly connect with the people living in our care, it becomes far more difficult to understand what they need.
The Big Question
On the tables in the training room were a number of headbands with large question marks attached. We were encouraged to put them on and consider what they might represent. To me, they symbolised the idea that a person is only an ‘unknown’ until we take the time to ask the right questions and truly get to know them; they are, essentially, a big ‘question mark’ until we peel back the layers.
As I am still learning what it means for someone to be living with a Dementia, or on a cognitive journey, I had not considered that some people living in our care may not be able to tell us about themselves or their life history, and may also have no loved ones around them who are able to fill in those gaps for us.
Eve explained that, for some people, being asked multiple direct questions can leave them feeling confused or overwhelmed, causing them to shut down and struggle to respond.
We were also shown brain scans of people living with a Dementia, illustrating how brain cells shrink and die as the disease progresses, leaving parts of the brain darkened and permanently damaged. It was explained how this loss of brain function can affect cognition, including a person’s ability to problem solve, regulate emotions, communicate and make decisions.
What the question mark headbands actually represented was the experience of people living with a Dementia or cognitive condition that affects their ability to answer questions or express themselves in the way they once could, because parts of the brain are no longer functioning properly.
I found myself imagining what it might feel like to be asked multiple questions while being unable to connect memories, thoughts or experiences together clearly in my mind, and realised how confusing and frustrating that experience must be.
Because direct questioning may not always be the most effective way to connect with or understand our family members, a number of exercises had been designed to help team members adapt their approaches in more complex situations. The aim was to give people the confidence and tools to think creatively, work outside the box and find ways to ‘change the moment’ in order to create meaningful connection.
Image Association
The first exercise involved each table receiving a set of Q-cards, with every person given a card displaying a random image of a person, place or object. We were then asked to use the images to build a story together, connecting each card to the next as the conversation moved around the table.
For example, one of the cards showed people running a marathon, so I explained that from a young age I had always wanted to run long distance but had been held back by shin splints (which was actually true!) The next person’s card showed people dressed in military uniforms, so they continued the story by saying that, once they’d given up the dream of being a marathon runner, they had joined the army because they still wanted an active lifestyle, and the story carried on from there.
The purpose of the exercise was to respond to the previous person’s story and relate it to your own, using the images as inspiration while keeping the conversation connected. In practice, this could look like listening to a family member sharing memories or experiences and finding ways to relate to what they are saying, helping to create opportunities for further conversation, connection and trust.
A Bag of Stuff
In another exercise, bags containing five random objects were placed on each table. We were invited to take out one item at a time and create a story inspired by it with the rest of the group.
The exercise encouraged storytelling as a way of connecting with others, using everyday objects as a starting point for conversation. The stories could be personal memories, stories heard from others or completely imagined. What mattered most was the act of sharing and creating something engaging together.
Something as simple as picking up a beach towel and talking about a sunny holiday in Spain may encourage someone else to begin speaking about their own experiences of travelling, holidays or time spent with loved ones, bringing familiarity, comfort and positive emotions into the conversation.
These exercises really brought home to me how caring roles can give people the opportunity to use creativity in meaningful ways to build trust and connection. Alongside exploring ways to create connection, we also discussed the things that can cause people to disconnect or feel controlled rather than supported.
Dementia Language
In one corner of the room stood a series of mock walls spray painted with phrases such as ‘no’, ‘don’t do that’ and ‘not now’. We discussed how language like this can feel restrictive and, over time, may contribute to a person feeling a loss of independence, choice and autonomy. It was explained that, in some situations, constantly feeling controlled rather than supported can lead to distress and expressive behaviour.
Even when these things are said with the intention of keeping someone safe, they can still leave a person feeling emotionally unsafe by creating a sense of lost control. We explored how words, tone, touch, presence and attention can all shape the way a person experiences the world around them and how, when used negatively or without thought, they may leave a lasting emotional impact.
We explored how these same things can also be used positively to create an emotional shift and help someone feel reassured, calm and connected. This may be through using the right words in a gentle or friendly tone, meeting someone where they are in their journey and using language that makes sense to them. It may also be through touch, such as holding a person’s hand to show you are there with them rather than trying to direct or control them, or by lowering yourself to their level and creating a sense of reassurance and presence. Attention was also discussed in terms of truly getting to know the person and not losing sight of the identity behind the diagnosis.
Our care teams have the ability to influence the tone and energy of the day. While they may not always be able to control how someone presents in that moment, they can control their own response and the way they approach challenging situations.
Alongside the care provided by our teams, environment also plays a significant role in helping family members feel at home, comfortable and safe within the spaces around them.
The Importance of Environment
As a last exercise in the training, we were asked to explore an area of the training room where a number of simulated environments had been built. Bedrooms, living rooms and dining rooms were set up as examples of inviting and colourful environments that encouraged stimulation, alongside environments which felt uninviting, dull or institutional, to show the impact and importance of creating spaces that feel positive, homely, engaging and personal.
I recalled a similar exercise from the first training session I attended at the beginning of my role and found it fascinating that dining tables within the homes may have miscellaneous objects placed on them, such as puzzles, colouring books or memory cards, to encourage family members to interact with them and create opportunities for conversation and engagement.
These are tables set for more than just a meal. A soft toy, or a newspaper become something to pick up or look at while sitting down to eat. For those who take a little longer, or don’t always feel like eating, having something nearby to focus on and engage with can make all the difference.
And for people living with a Dementia or are on a cognitive journey, they may not always have the words, or no longer able to process and express the desire, to engage with an activity or task, but when they come across something in front of them, it may naturally spark curiosity, familiarity or engagement.
As someone who initially saw these dining tables as cluttered with objects unrelated to mealtimes, the way I now understand the dining experience has changed dramatically. It is not simply about eating a meal, but about creating opportunities for comfort, connection and engagement, just as all environments throughout the home should aim to do.
Speaking about the importance of creating a true sense of home, Eve shared, ‘We are not creating institutions, we are creating homes, places of safety, of creativity and hopefully magic.’
What I Took Away
I know there will always be more for me to learn about care and Dementia care. Leaders like Eve Carder and the wider clinical team have so much expertise and decades of experience that I cannot hope to gain just by attending a few training sessions.
What I have learned so far, however, has left me genuinely moved and inspired. The idea that, no matter where someone is on their cognitive or Dementia journey, there are still ways to connect with them; the challenge is simply finding out how to reach them.
To read more about training, learning and development provided by Evolve Care Group in their Evolve Care Academy, visit https://www.evolvecareacademy.com/
By Ayla Melville, Marketing and Communications Assistant at Evolve Care Group
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/
Westgate Healthcare Qualified to Deliver Specialist Dementia Dining Training
Westgate Healthcare has strengthened its dementia care training programme after becoming one of only three UK care providers authorised to deliver Dining Immersive Experiential Training (DIET) in-house.
The milestone follows the qualification of Westgate Healthcare’s Group Training Manager, Maria Fagen, as a facilitator for the DIET programme, developed by Training2Care.
The training helps care teams better understand the challenges people living with dementia can experience during mealtimes, including changes in perception, sensory processing, coordination and cognition. Using specialist sensory equipment, colleagues are guided through a simulated dining experience to help them experience first-hand how eating and drinking can become confusing, frustrating or overwhelming for residents living with dementia.
Westgate Healthcare has now embedded DIET training into its three-day induction programme, alongside the Virtual Dementia Experience, another immersive Training2Care programme completed by Maria earlier this year.
This means every new colleague joining Westgate Healthcare will experience both forms of specialist dementia training from the beginning of their career with the organisation, supporting a culture of empathy, understanding and person-led care from day one.
Maria said: “Delivering outstanding dementia care starts with understanding the person behind the diagnosis.
“The DIET programme is incredibly powerful because it allows people to experience just how challenging something as simple as eating and drinking can become. By introducing this training into our programme, every colleague begins their journey with greater empathy, confidence and understanding.
“I’m incredibly proud that Westgate Healthcare is one of only three organisations able to deliver this training internally, allowing us to continually develop our teams and ultimately improve the lives of our residents.”
Maintaining good nutrition and hydration can be one of the greatest challenges for people living with dementia. Westgate Healthcare says the training is designed to help colleagues make meaningful changes to mealtime support, with the aim of improving residents’ nutritional intake, wellbeing and overall quality of care.
A spokesperson for Training2Care said: “The Virtual Dementia Tour, DIET and Dementia Interpreters courses enable people to understand dementia in a way that simply isn’t possible through traditional training methods.
“Rather than just increasing knowledge, these programmes develop empathy, challenge perceptions and empower people to make meaningful changes that improve the lives of those affected by dementia.
“Westgate Healthcare has demonstrated a genuine commitment to investing in its people and, ultimately, in the quality of care it provides. By embracing innovative learning experiences, it is helping to create a workforce that is better equipped to deliver compassionate, person-led care.
“We are incredibly proud to partner with Westgate Healthcare and support its commitment to excellence. We look forward to seeing the continued impact of the DIET programme as even more colleagues develop the knowledge, confidence and understanding needed to make a real difference to the lives of people with dementia.”
The move forms part of Westgate Healthcare’s wider commitment to investing in pioneering dementia education and staff development.
By bringing nationally recognised immersive training programmes in-house, the care provider aims to ensure colleagues across the organisation have the skills, confidence and compassion to support residents living with dementia.
A Night at Martello Manor
Ahead of opening its doors to residents, Martello Manor in Hythe offered a first-hand glimpse into Boutique Care Homes’ distinctive approach; blending hospitality, community, and culture in a thoughtfully curated pre-opening sleepover.
Martello Manor, the newest addition to Boutique Care Homes’ portfolio, is set to welcome its first residents later this month in Hythe, Kent. Before the doors officially open, I was invited to take part in one of Boutique’s pre-opening sleepovers; a tradition designed to bring together staff, partners, and the local community. It’s a simple idea, but one that feels incredibly effective.
The evening began with canapés and a glass of something sparkling, giving everyone the chance to settle in and get to know one another. Representatives from local groups, including Hythe Dementia Together, were there, alongside the Boutique team. What I found particularly touching was the presence of a soon-to-be resident’s family, experiencing the home ahead of move-in. It added a very real sense of purpose to the evening.
Dinner followed in the ground-floor dining room, where we were served a three-course meal reflective of what residents can expect day-to-day. It struck me how carefully the experience had been considered: restaurant-quality service, but without any sense of formality or distance. My red pepper soup, salmon with vegetables, and hazelnut chocolate slice were all excellent, but more than that, the atmosphere felt relaxed and sociable, exactly as dining in a care setting should.
After dinner, things took a more playful turn with a treasure hunt around the home. Guided by cryptic clues linked to both Martello Manor and the local area, we explored the building while completing a series of challenges. Some were light-hearted, like seeing how far two people could stand apart and still play catch with an egg (they weren’t hard-boiled), while others encouraged a bit more reflection, such as attempting tasks with dexterity-limiting gloves. It was a brilliant experience: engaging, genuinely fun, and cleverly designed to build empathy without ever feeling forced.
The evening continued with a quiz, before everyone gradually drifted back to the lounge. It was here that I had some of the most interesting conversations of the night. Speaking with newer members of staff, their enthusiasm for the culture at Boutique was clear. Even before residents had arrived, they spoke about feeling supported, valued, and genuinely excited for what’s ahead. It echoed conversations I’ve had previously with leadership, and it was reassuring to hear it reflected so strongly on the ground.
Eventually, we all retired to our rooms. Mine was beautifully designed, complete with an en-suite, and struck that careful balance between hotel comfort and a sense of home. It was an easy place to relax, and, importantly, to imagine living.
Spending the night at Martello Manor didn’t just showcase a new building; it offered a genuine insight into the thinking behind it. I’m already looking forward to returning to see the home come to life once residents have settled in.
Sustainability in Care Homes: From Design to Long-Term Value
Sustainability is now a vital strategic factor in care, not just an optional extra. Featuring insights from Peter Mortimer from LNT Care Developments, speaking on behalf of Crystal Care Collection, and Samantha Dale from Miele Professional, this article examines how cutting waste, improving operations, and partnering with responsible suppliers can help care homes become more resilient, increase occupancy, and achieve long-term value.
Sustainability in the care sector has transitioned from being a mere aspiration to an essential expectation. For operators contending with rising costs, workforce challenges, and increased scrutiny, it now offers a practical pathway to resilience.
Effective sustainability efforts enhance environmental performance while also bolstering financial stability, operational efficiency, and brand reputation. Instead of treating sustainability as an isolated project, leading providers integrate it into design, operations, and supply chains, developing care environments better prepared for the future.
Designing sustainability from the ground up
For new-build developments, the greatest opportunity lies at the very beginning. Embedding sustainability at the design stage allows providers to integrate systems and technologies that would be significantly harder and more expensive to introduce later.
Peter Mortimer explains that sustainability has been central to planning from the outset. By designing homes around low-carbon technologies, organisations can create environments that are both efficient and resilient.
This includes integrating ground-source heat pump systems to meet the full heating demand, alongside underfloor heating, hot water provision, and comfort cooling. Photovoltaic panels, supported by battery storage, help maximise on-site use of renewable energy, while EV charging infrastructure and smart building management systems support efficient day-to-day operations.
The advantage of this approach is not just environmental. As Mortimer notes, building sustainability into the fabric of a home helps create long-term financial resilience. Energy demand in care settings is both high and constant, so investing in efficient systems from day one reduces exposure to rising costs while ensuring consistent performance.
Operationally, designing these elements to work together allows homes to maintain comfortable, stable environments for residents while giving operators greater visibility and control over building performance.
Reducing waste, improving efficiency
While new builds offer a blank canvas, existing homes can still make meaningful progress, particularly through waste reduction and process optimisation.
Laundry operations provide a clear example: because they run continuously to meet strict hygiene requirements, they are inherently resource-intensive. However, as Samantha Dent highlights, even small efficiencies can deliver significant impact over time.
“One of the most practical ways to manage this is by removing as much moisture as possible during the wash,” she explains. “When linen leaves the washing machine drier, it spends less time in the tumble dryer, which reduces energy demand and helps maintain a steady supply of clean textiles.”
Advances in technology are also improving precision. Systems that measure residual moisture allow drying cycles to end at exactly the right point, avoiding unnecessary energy use while protecting fabric quality. Some machines can also reuse heat generated during earlier cycles, further reducing overall consumption.
These efficiencies extend beyond energy. By improving processes and extending the lifespan of linen, homes can reduce replacement rates, lowering both costs and environmental impact. At the same time, better visibility of machine usage allows operators to refine workflows and ensure resources are being used effectively across the operation.
The principle is simple: tighter control over resources leads to stronger operational performance.
Sustainability as a driver of occupancy
Sustainability is also becoming an increasingly important part of how care homes present themselves to the market.
While quality of care remains the primary decision factor, families are paying closer attention to values, environment and long-term responsibility. Homes that can clearly demonstrate their commitment to sustainability are better positioned to build trust and stand out in a competitive landscape.
This does not require grand gestures. Practical, visible actions, such as reducing waste, investing in energy efficiency or working with responsible suppliers, often resonate more strongly than broad statements of intent.
Communicating these efforts effectively is key. Digital platforms, including websites and social media, allow providers to showcase their approach and bring their environment to life. Sustainability, when embedded into the overall narrative, reinforces a sense of quality, professionalism and forward thinking.
There is also a clear internal benefit. Teams are increasingly motivated by purpose-led organisations, and sustainability initiatives can contribute to stronger engagement and retention: an important consideration in a sector facing ongoing workforce challenges.
Strengthening supply chains and standards
Sustainable practice extends beyond the building itself. Procurement decisions play a critical role in shaping both environmental impact and operational quality.
Working with suppliers who prioritise responsible sourcing, reduced packaging and efficient production methods helps raise standards across the board. It also improves transparency, which is becoming increasingly important from both regulatory and reputational perspectives.
Mortimer emphasises that this approach has been a key consideration during the construction of Crystal Care Collection homes. Alongside low-carbon technologies, the organisation has prioritised durable, responsibly sourced materials and partnered with suppliers who understand the specific demands of care environments.
This balance is essential. In a care setting, sustainability must align with safety, quality and longevity. Materials and systems must not only reduce environmental impact but also withstand intensive, long-term use.
Local sourcing can further enhance this approach by reducing transport emissions, supporting regional economies, and often improving product quality, particularly in areas such as catering.
Building for the long term
Sustainability extends beyond just making a home operational. Continuous monitoring and ongoing improvement are essential to sustain performance over time.
Smart building management systems, such as those used in Crystal Care Collection homes, provide real-time data on energy consumption and system performance. This helps operators pinpoint inefficiencies, adjust processes, and respond to evolving needs.
Ultimately, sustainability goes beyond environmental concerns; it provides a framework for creating stronger, more resilient care businesses. For providers who adopt a strategic perspective, the advantages include lower costs, better operational control, enhanced market position, and environments that support residents, staff, and families more effectively. In a complex and changing landscape, these benefits are not optional; they are vital.
Maintaining Food Safety Standards in Care Home Kitchens
Food safety is non-negotiable in care environments. Hoshizaki UK shares practical guidance on maintaining high hygiene standards, with expert insight from Roz Scourfield on how the right equipment and processes can support safer, more efficient kitchen operations.
“As care home caterers know all too well, a hygienic kitchen is a healthy one,” says Scourfield. “Staff take great pride in the measures and practices they’ve implemented to protect residents from food-borne illnesses such as Salmonella, Hepatitis and Norovirus.”
Yet while the fundamentals of food safety, training, compliance and robust procedures are well understood, maintaining consistently high standards in a busy care home kitchen is more complex. Time pressures, high volumes and operational demands can all create risk points.
The gap between policy and practice
“On the surface, preventing these threats seems relatively simple, but the reality of managing a busy kitchen can sometimes affect standards,” Scourfield explains. “Investing in equipment that is specifically designed to support hygiene can make a significant difference.”
This is where purpose-built solutions can play a vital role, supporting staff to uphold best practice even during peak service times.
Designed for safer kitchens
Hoshizaki’s ADVANCE refrigeration range is a case in point. Designed with safety and ease of maintenance in mind, the units include anti-tilting shelves to prevent spills, removable gaskets for thorough cleaning, and stainless-steel exteriors that wipe down quickly. A monoblock system mounted externally allows for easier access during maintenance, helping to ensure consistent performance and hygiene compliance.
Temperature control
Temperature management remains one of the most critical aspects of food safety. Best practice guidance recommends storing fresh meat between -2°C and +2°C, fresh fish between -1°C and +1°C, dairy at +2°C to +5°C, and frozen foods at -18°C or below. Maintaining these ranges limits bacterial growth, preserves food quality and supports efficient equipment operation.
Safer ice and hydration support
Ice is also a growing consideration in care settings, particularly as providers look for ways to support hydration. The IM-ULTRA CUBE ice machine incorporates UV sanitisation technology to treat both air and water, reducing the risk of contamination. “Ice is being used more frequently to support hydration,” says Scourfield. “A simple but effective tip is to keep the scoop inside the bin so it is sanitised along with the ice, this is often where the most bacteria can accumulate.”
Building consistency
For food preparation, blast chilling and freezing offer both safety and efficiency benefits. Hoshizaki’s Advance Blast Chiller/Freezers automate the process, rapidly reducing food temperatures in line with HACCP requirements before switching to storage mode. This not only protects food safety but also gives kitchen teams greater confidence and consistency in meal preparation.
Protecting vulnerable residents
Ultimately, care homes serve some of society's most vulnerable individuals, where even small lapses in food hygiene can lead to serious issues. The key to upholding the highest standards and prioritising resident safety in every kitchen is a combination of skilled staff, clear procedures, and purpose-built equipment.
Dedicated Luxury Care Apartments Launched to Halt ‘Forced Separation’ of Couples in Care
Family care provider Ardale has announced the launch of The Ashridge Apartments at Welwyn Grange, a collection of purpose-designed care suites created to support couples who wish to continue living together while receiving personalised care.
Comprising 13 penthouse-style care suites, the apartments provide couples with the opportunity to maintain shared routines and enjoy greater privacy and independence, while benefiting from access to tailored care and nursing support as their individual needs evolve.
The launch reflects the challenges many couples face when one partner's care needs become more complex. Differences in health needs, such as when one partner develops dementia while the other requires minimal support, can make finding suitable accommodation difficult. The Ashridge Apartments have been designed to provide an option for couples who want to remain together while each receiving the level of support they need.
A Home Designed for Couples
Located on the top floor of Welwyn Grange, The Ashridge Apartments combine independent living with access to 24/7 nurse-led care. Residents have their own private accommodation while remaining connected to the wider care community and professional support whenever required.
Key Features of The Ashridge Apartments
- Private apartment layouts: Each penthouse-style suite includes a separate bedroom, private lounge, kitchenette, and most feature a private balcony.
- 24/7 clinical support: Residents have access to an on-site nursing and care team, with support tailored to each person's individual needs.
- Shared amenities: Couples can enjoy Welwyn Grange's facilities, including a cinema room, hair and beauty salon, bar/café, interactive digital touch table and landscaped courtyard garden.
- All-inclusive fees: A single monthly fee covers care, meals, laundry, utilities and security.
"For many couples, moving into care can bring understandable concerns about whether they will be able to continue living together as their needs change.
"The Ashridge Apartments have been designed to offer couples a home where they can continue sharing everyday life while receiving flexible care that can adapt to each person's individual requirements.
"By bringing together private living space with access to round-the-clock support, we hope to provide reassurance for couples and their families as care needs evolve."
Robert Myers, Head of Care Pathways at Welwyn Grange
Jayne Connery, Founder of Care Campaign for the Vulnerable, welcomed the initiative, saying:
"I have visited Ardale care homes many times over the years through my work with Care Campaign for the Vulnerable, and I have always been impressed by their commitment to transparency, safety, dignity and truly person-centred care.
"The new Ashridge Apartments at Welwyn Grange are a wonderful example of thinking differently about later life. Too many older couples face the heartbreaking prospect of being separated when one partner's care needs become more complex, particularly following a dementia diagnosis or the need for nursing care.
"It is encouraging to see the Ashridge Apartments offering couples the opportunity to remain together while receiving the care and support they each need, with privacy, independence and 24-hour nursing available whenever required.
"At Care Campaign for the Vulnerable, we believe safety, dignity and quality care must always go hand in hand with compassion. Love, familiarity, routine and the comfort of remaining together are just as important to wellbeing."
The Ashridge Apartments are now open for viewings and immediate occupancy. Couples, families and healthcare professionals interested in learning more can explore the apartment layouts and arrange a viewing via Welwyn Grange.
Reimagining Texture-Modified Dining with Culturally Meaningful Meals
Chef Tyler Horton uses a vibrant Masala Chicken with Coconut Cauliflower Rice, Curried Mango Purée and braised vegetables to demonstrate how culturally meaningful, texture-modified meals can deliver both nutritional value and a truly dignified dining experience for residents living with dysphagia.
Honouring Identity Through Food
This recipe was originally created for a resident with dysphagia who needed an IDDSI Level 5 diet. Of Indian descent, she had a family that often struggled to find care settings that could recreate her beloved, culturally familiar dishes. Addressing this need sparked a broader effort: to ensure texture-modified meals do not sacrifice identity, taste, or enjoyment.
Now updated for her transition to IDDSI Level 4, the dish remains flavourful and nutritious. It provides four of the five recommended daily portions of fruits and vegetables, using nutrient-rich ingredients such as dairy and coconut. A carefully curated mix of spices adds depth while supplying plant compounds, antioxidants, and minerals. This approach also highlights a commitment to inclusivity, offering halal, vegan, dairy-free, and allergen-specific options with the same care and creativity as standard menus.
From Care Setting to Fine Dining Influence
Going beyond mere compliance involves a mindset shift. Texture-modified meals should not appear clinical or secondary; instead, they should provide a true dining experience. Collaboration with fine dining establishments has proven invaluable for this purpose.
By partnering with professional chefs and adopting restaurant-level presentation, care teams can improve plating techniques and set new standards in health and social care. The aim isn't just novelty but maintaining dignity. A dish that looks elegant and carefully arranged emphasizes that every resident deserves high-quality dining, regardless of dietary restrictions.
Tools and Techniques That Transform
Consistency and visual appeal depend greatly on proper equipment and techniques. High-quality blenders are vital for achieving smooth, even textures, while combination ovens that can steam and bake offer better control over moisture and structure. The choice of thickening agents is also crucial; options like agar or xanthan gum provide stability without the stickiness typical of traditional thickeners, making swallowing safer and enhancing mouthfeel.
Together with moulding and shaping methods, these tools help teams produce recognisable forms, making dishes more visually attractive and appetising.
Balancing Creativity with Safety
Working within the IDDSI framework demands precision. Recipes must be tested, retested and adjusted to account for natural variations in ingredients and preparation. Texture, moisture and consistency can all shift subtly, making ongoing assessment essential.
Creativity, however, remains central. The focus should always be on what residents genuinely want to eat. Innovation comes from reimagining familiar dishes, not from imposing ideas that prioritise appearance over enjoyment. A beautifully plated meal has little value if it fails to connect with the person eating it.
Embedding Excellence in Everyday Practice
Operationally, the most effective innovation is cultural. When kitchen teams are engaged, trained and connected to the people they serve, quality improves naturally. Encouraging chefs to interact with residents helps build that connection, transforming meals from routine tasks into meaningful moments.
Ongoing training is just as important. With guidance from experienced chefs and speech therapists, teams develop the technical skills and confidence needed to reliably provide safe, high-quality meals. Over time, IDDSI catering becomes a natural part of daily routines, not an extra burden, but a valued and rewarding component of care.
In this way, texture-modified dining evolves from obligation to opportunity: a chance to enhance wellbeing, restore dignity and bring genuine pleasure back to the table.
Recipe (Makes 2 Portions)
For the chicken:
3 Chicken Breasts
2 Tablespoons Butter
1 Level Tablespoon Garam Masala, Garlic Powder, Onion Powder, Cumin, Smoked Paprika, Turmeric, and Tomato Puree
50ml Double Cream.
For the cauliflower:
1 small cauliflower head
1 tin coconut milk
For the mango:
1 Large Mango or 2 Small
1 Tablespoon of Butter, Garam Masala, and Medium Curry Powder (or Madras).
For the vegetables:
4 Large Carrots
1 Broccoli Head
100 ml Vegetable Stock.
Method
For the chicken:
- Fry all your spices in the butter and a little oil for 1 to 2 minutes, until you can smell the toasted fragrance, then add your tomato paste and a splash of water to halt the frying process.
- Turn off your heat and add your chicken breasts (just sliced in half). Coat this, adding salt to taste, then cover and place in the oven at 180 °C for 15-20 minutes (until the chicken is fully cooked).
- This can then be processed with some of the juices whilst adding double cream. (Use a thickener if required to reach the correct consistency to pass the fork drip and spoon tilt IDDSI test.)
For the cauliflower rice:
- Quarter your cauliflower, placing it in the saucepan with your coconut milk. Top with a cartouche (greaseproof paper lid) and cook over a medium simmer for 10-12 minutes, until fork-tender.
- Blend the cauliflower, adding a small amount of liquid as required to reach the correct consistency (once again, use a thickening agent if needed to pass IDDSI tests).
For the mango:
- Fry your spices in butter on a low heat for a couple of minutes until fragrant.
- Turn off the heat and toss in your fresh mango (you can use frozen, but allow this to defrost).
- Blend this (adding a little thickener if required to reach the correct consistency).
For the vegetables:
- Simply braise your prepared vegetables in stock for 12-15 minutes until fork tender and puree as you normally would for a modified meal (adding stock and or thickener as required).
Plating
To create the cauliflower rice look, I find it best to use a nozzle (Wilton 233 tip). Squeeze and release sharply with firm pressure very close to the plate. This can also be used to create spaghetti by applying medium pressure from a height above the plate.
I prefer moulding meat products, pre-brushing the moulds with tamari, a gluten-free, less salty version of soy sauce that gives this beautiful, chargrilled effect.
You can pipe the vegetables so they resemble the original product by cutting a small-to-medium hole in a piping bag, piping long strips for carrots, and building up small balls to create a broccoli appearance. I prefer a slightly modern approach, as depicted, as well as the smear of mango puree. I highly recommend using a good-quality thickener, as it binds moisture in your food, preventing leakage when hot-holding.
Balancing Quality, Cost and Consistency in Care Home Catering
Steve Gibson, Managing Director of Greetwell, explores how care homes can balance quality, cost and consistency in catering, highlighting the practical systems and structures needed to deliver safe, nutritious meals in an increasingly complex operating environment.
Food plays a central role in the daily life of a care home. It supports nutrition, wellbeing, routine and social interaction, but delivering a catering operation that works consistently in practice has become increasingly challenging.
Care homes today are balancing rising food costs, staffing pressures, changing resident expectations and increasingly complex dietary requirements, all while maintaining quality and compliance. In many homes, the challenge is no longer simply creating a good menu; it is creating one that can be delivered consistently, efficiently, and safely every day.
Good menu planning in care needs to go beyond nutrition alone. Menus must also work operationally. Kitchens need systems that support allergen management, fortified diets, texture-modified meals and changing resident preferences, without creating unnecessary pressure for catering teams.
One of the biggest challenges operators face is consistency. Different ordering habits, fluctuating occupancy levels, and fragmented supplier arrangements can all contribute to waste, overspending, and avoidable stress for kitchen teams. Even small inefficiencies, repeated daily, can have a significant operational and financial impact over time.
This is where structure becomes important. Clear menu cycles, aligned ordering processes, and better visibility into purchasing behaviour can help homes simplify day-to-day catering operations while maintaining flexibility to meet residents’ needs. When catering teams have clearer systems and better oversight, they are often able to spend less time managing administration and more time focusing on food quality and resident experience.
Technology and reporting also play an increasing role. Better visibility into purchasing trends, stock usage, and menu performance allows homes to identify patterns that might otherwise go unnoticed. For example, homes can more easily monitor waste levels, track category spend and ensure menus remain commercially sustainable without compromising nutritional standards.
Good catering support should not feel overly complicated. The best systems are often the simplest and most practical, giving homes confidence that menus are nutritionally balanced, operationally achievable and adaptable as resident needs evolve.
Sustainability is also becoming part of everyday catering decisions. In practice, this is often less about headline initiatives and more about reducing waste, improving ordering discipline and making better use of ingredients and stock. Small improvements in these areas can support both environmental objectives and tighter cost control.
Ultimately, successful care home catering is about balance. Residents rightly expect enjoyable, nutritious meals that meet their individual needs, while operators need systems that are commercially sustainable and manageable for teams delivering them day to day.
In a pressured operating environment, structured and practical catering support can help care homes reduce friction, improve consistency, and create dining experiences that genuinely support resident wellbeing.