CARE HOME RESIDENT DANCES THROUGH DEMENTIA INSPIRING CHAIR-O-SIZE CLASSES
Passionate performer and former co-owner of Yorkshire dance school, ‘Dance Worksop’, Sylvia Hawley, is tapping into the chair-based exercise trend to help her fellow residents keep fit.
The 84-year-old grandmother, a resident at Gateford Lodge care home in Worksop, has taken the role of leading “Chair-o-size” classes, drawing on decades of dance experience.
Born in Thurcroft, South Yorkshire, Sylvia’s love of dance began in childhood, where she took part in traditional activities such as maypole dancing. In her younger years, she briefly pursued dance professionally, performing as a “Betty Fox Babe” and appearing alongside well-known entertainers including Charlie Chester and Ken Dodd.
Today, Sylvia lives with dementia, but continues to speak vividly and enthusiastically about her dancing life, sharing her stories with staff and residents.
Motivated by her enduring passion, Sylvia approached staff at Gateford Lodge with the idea of leading a Chair-o-size class for fellow residents—combining gentle exercise with music and movement.
Sylvia said,
“I took some time off dancing to look after my family, but my passion never faded.
“I returned to dance in my 40s through keep-fit classes before moving onto jazz and tap. This led me to teaching and then to co-founding Dance Worksop.
“I am really enjoying teaching again – it’s been too long.”
Sylvia dedicated many years to teaching disciplines including jazz, tap, and ballet to over 100 students at the dance school’s peak. She even gained a formal ballet teaching qualification in her 50s.
Sylvias son, Stephen Hawley said,
“Whilst the Alzheimer’s has robbed mum of most of her memory, she has a vivid recollection of her dancing era and loves to share her stories.
“This initiative has been an amazingly positive and enjoyable experience for mum and all the residents.”
A regular at Sylvia’s classes, 84-year-old, Guy Mathews said,
“Sylvia brings so much energy and happiness to every session. I always leave with a smile on my face and can’t wait for the next one.”
Home manager at Gateford Lodge, Luke Curley said,
“We all love hearing Sylvia’s stories about her dancing days.
“When she approached us about leading a class of her own, we were only too pleased to support her and the residents are thoroughly enjoying her classes.
“Whilst the residents will get a lot out of Sylvia’s classes, Sylvia herself is using the classes as a form of reminiscence therapy, which we know is particularly beneficial for people living with dementia.”
Record Numbers of Care Services Achieve DSPT Compliance in 2026
Record numbers of care services now have the Data Security and Protection Toolkit (DSPT) in place, as using the toolkit becomes standard practice, supporting data and cyber security across adult social care.
By the 30 June 2026 deadline, almost 76.5% of CQC-registered adult social care services across England had an up-to-date DSPT in place.
In total, 22,429 services are now DSPT-compliant, including 12,887 care homes and 9,562 home care services.
That is an increase of 600 services since June 2025 – and a massive jump from just 15% back in 2021.
Almost 14,500 of those published have used the DSPT for at least three years in a row.
Commenting on the figures, Better Security, Better Care Programme Director, Michelle Corrigan, said:
“It is brilliant to see record numbers of care services with the DSPT in place – and we are particularly pleased to see that almost 14,500 services have published their DSPT for at least three years in a row.
“This tells us that the toolkit is now embedded in many providers’ regular processes for checking their data protection and cyber security arrangements.
“The consistency is just as important as the overall numbers. When providers republish year after year, it shows that they are reviewing what they do, keeping their arrangements up to date and building trust with the people they support, their families, staff and partners.”
Care services that started their DSPT but did not manage to complete it by 30 June are encouraged to keep going. Digital Care Hub is holding a webinar specifically for services who have almost completed their DSPT. Book for 7 July webinar.
From DSPT compliance to implementation
Publishing the DSPT is an important milestone. The next priority is making sure the commitments made through the toolkit are reflected in day-to-day working, from staff training and policies to safer information sharing with health and care partners.
Michelle Corrigan, said:
“The next step is helping services turn their DSPT commitments into everyday practice. We are supporting that too. Following a successful pilot, we are rolling out free Digital Health Checks through our Local Support Organisations to help providers understand what is working well, where there may be gaps, and what practical steps they can take next.”
CQC support for the DSPT
The Care Quality Commission, strongly recommends that providers have the DSPT in place. Chris Badger, Chief Inspector of Adult Social Care told Digital Care Hub:
“CQC supports the move towards greater digitisation and integration in health and social care. Sharing and storing information safely remains a top priority and good data governance underpins safe, effective, and person-centred care.
“We strongly recommend that all care providers use the Data Security and Protection Toolkit (DSPT) to improve how they manage personal data. It offers clear evidence of good practice. Providers should also use the free expert support from the Digital Care Hub to help embed strong data protection into daily care.”
Links
Find out more and request a Digital Health Check
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 Game of 64 Squares
Chess is gaining traction in care homes as a powerful tool for cognitive stimulation and social connection. In this feature, Mark Rivlin shares his perspective on the game’s growing role in later life, speaking on behalf of Chess in Schools and Communities and its “Older and Bolder” initiative.
Chess might not be the first activity that comes to mind in a busy care home environment, but that is beginning to change. Once seen as a quiet pastime for enthusiasts, the game is experiencing a resurgence across the UK and is increasingly finding a natural home in care settings.
For providers navigating the ongoing challenge of delivering meaningful, low-cost, and inclusive activities, chess offers a compelling proposition. It is easy to introduce, adaptable to different cognitive and physical abilities, and uniquely positioned to support both wellbeing and social engagement.
A growing movement
The renewed popularity of chess has been driven by a combination of cultural and digital influences. Online platforms have made the game more accessible than ever, while mainstream media has helped reposition it as both aspirational and inclusive. Crucially, this momentum is no longer limited to younger audiences.
Organisations such as Chess in Schools and Communities (CSC) are now actively extending their reach into older populations. With over two decades of experience delivering chess programmes in schools and community settings, the charity has launched its “Older and Bolder” initiative, specifically designed to bring chess into care homes.
The programme builds on successful pilots across the country, from structured courses in partnership with Age UK in Brighton, to community-based sessions in Westminster and Bracknell. These initiatives have demonstrated that, with the right support, chess can engage both complete beginners and experienced players later in life.
More than just a game
At its core, chess is a cognitively stimulating activity. It requires concentration, memory, planning, and decision-making: all skills that are highly relevant to maintaining mental agility in older age.
Emerging research supports this; studies on cognitively stimulating leisure activities suggest they may help reduce the risk of developing conditions such as dementia. While chess is not a preventative solution in isolation, it forms part of a broader toolkit of activities that can contribute to brain health.
Importantly for care settings, chess also appears to remain accessible even as cognitive decline progresses. There is evidence to suggest that individuals living with advanced dementia can retain the ability to engage with the game, offering a rare opportunity for continuity and familiarity.
Beyond cognition, the social dimension of chess is equally valuable. Whether played one-to-one or in a small group, it creates natural opportunities for interaction, conversation, and shared experience. In environments where loneliness and isolation remain ongoing concerns, this should not be underestimated.
A personal perspective
For many, chess is not just an activity but a lifelong companion. Mark Rivlin describes a personal connection that spans decades: “I was introduced to the game of chess at the age of five. My father was a strong player and taught me the moves. Now at the age of seventy, I have notched up six decades of playing the game… Win, lose or draw, I enjoy the challenge of playing against people of all ages, backgrounds and abilities.”
This intergenerational appeal is part of what makes chess particularly suited to care environments. It can bridge gaps between residents, staff, and even visiting family members, creating a shared language that transcends age and background.
Rivlin also highlights the game’s accessibility: “Chess is easy to learn, enjoy and succeed, and most importantly, it is great fun to play.”
That simplicity is key. Unlike some activities that require extensive setup, specialised equipment, or significant staffing resources, chess can be introduced at minimal cost and with minimal space.
Practical implementation in care homes
For activity coordinators, the question is not whether chess has value, but how easily it can be embedded into an already busy programme.
The answer, in most cases, is straightforward.
A basic setup requires only a small number of boards and pieces, all of which can be easily stored. Sessions can be run informally, allowing residents to drop in and play at their own pace, or in more structured formats for those who prefer guided learning.
CSC’s “Older and Bolder” programme offers additional support, including trained tutors, teaching materials, and staff training. This can be particularly beneficial in homes where there is limited prior experience of delivering chess-based activities.
There is also scope to build variety into the programme. Mini tournaments, themed activity days, or even friendly matches with local schools or community groups can help sustain engagement over time. For residents with digital access, online platforms offer further opportunities to play and improve skills.
Inclusive by design
One of chess’s greatest strengths is its adaptability. It can be simplified for beginners, paced according to individual ability, and even adapted for those with visual or physical impairments through specialist boards and pieces.
This makes it an inclusive option within diverse resident populations. Whether someone is encountering the game for the first time or returning to it after many years, there is a clear entry point.
A strategic addition
As care providers continue to rethink activity provision in response to changing expectations, chess represents a low-risk, high-impact addition.
It aligns with key priorities across the sector: supporting cognitive health, encouraging social interaction, and delivering meaningful engagement without placing undue strain on resources.
Perhaps most importantly, it brings an element of challenge and purpose. On a board of 64 squares, every move matters, and for residents, that sense of agency and involvement can be powerful.
Rivlin describes chess as “a magical chessboard” with “thousands of options for attack, defense, and even making mistakes”. This mix of challenge, enjoyment, and human connection is what makes chess a meaningful activity in care home environments.
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.
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.
Beyond Compliance: Raising the Standard of IDDSI Dining in Care Homes
Moving beyond compliance, care homes are reimagining texture-modified dining through the IDDSI framework. With insight from Andy Cullum (The iddsi Guy) and Debbie Kenchington, Lead Speech and Language Therapist at Askham Village, this article explores how innovation, training and culture can transform mealtimes for residents living with dysphagia.
At its best, IDDSI is not restrictive; it is enabling. It provides a shared language and clear structure for producing safe, consistent meals, while still allowing room for creativity and person-centred care. The challenge for providers is no longer simply meeting the standard, but raising it, ensuring meals are not only safe, but also enjoyable, recognisable and dignified.
From Framework to Experience
The IDDSI framework has transformed dysphagia management across the sector, improving safety and communication between kitchen teams, carers and clinicians. Yet, as Andy highlights, it is still too often treated as a “tick-box exercise.”
Meeting minimum requirements does not guarantee a positive dining experience. Residents do not engage with frameworks; they engage with food. If that food lacks visual appeal, flavour or recognisability, it can impact appetite, wellbeing and quality of life.
At Askham Village, this shift from process-led to experience-led dining is supported through close multidisciplinary working. Their in-house Speech and Language Therapy team not only assesses swallowing needs and recommends IDDSI levels, but also works alongside care and catering teams to ensure mealtime experiences reflect both safety and enjoyment.
Elevating IDDSI, therefore, requires a change in mindset, from compliance to experience.
The Power of Presentation and Recognition
Presentation is one of the most immediate and impactful ways to improve texture-modified dining. As Andy emphasises, “texture-modified meals should still look like food.”
This principle is echoed in practice at Askham Village, where specialist moulding techniques are used to reshape puréed foods into recognisable forms. These visual cues help residents identify what they are eating, supporting appetite, familiarity and emotional connection.
A puréed carrot that resembles a carrot is far more engaging than an unidentifiable portion. Achieving this does not require overly complex techniques, but it does demand consistency, attention to detail and a commitment to dignity.
Consistency Without Compromise
Consistency remains one of the greatest challenges in IDDSI delivery. Variations across shifts, teams and environments can affect texture, presentation and overall quality.
IDDSI is not a single task, but a set of practices embedded across the whole team. At Askham Village, this is reinforced through ongoing, hands-on training led by Speech and Language Therapists, ensuring staff understand not only IDDSI levels, but also how to prepare, test and serve food safely.
This includes practical competency in food modification and fluid thickening, as well as testing procedures to confirm compliance before meals are served. Continuous education builds confidence, reduces variation and supports consistent delivery across all settings.
Innovation Driving Efficiency
A common perception is that improving IDDSI quality increases workload. In reality, innovation is helping to improve both efficiency and outcomes.
Modern kitchen equipment enables faster, more reliable texture modification, while moulding systems enhance presentation without adding unnecessary complexity. At Askham Village, innovation is also evident in the catering team's creativity, producing visually appealing dishes and even modified celebration cakes, ensuring residents can fully participate in special occasions.
Training methods are evolving too. Practical, interdisciplinary training ensures that rehabilitation and care staff can safely prepare food and drink when needed, reducing reliance on specific roles and supporting flexibility across the service.
As Andy notes, innovation is not just about tools, but about adopting a person-centred approach that prioritises both safety and enjoyment.
A Whole-Team Approach
One of the most important insights from practice is that IDDSI cannot sit solely within the kitchen. Dining is a multidisciplinary experience shaped by environment, communication and culture.
At Askham Village, Speech and Language Therapists maintain a presence in dining spaces, supporting staff in making real-time adjustments based on factors such as posture, fatigue, and resident engagement. This ensures care plans remain dynamic and responsive.
Wider environmental factors, including noise, lighting and table presentation, also influence the mealtime experience. A calm, supportive setting can significantly enhance both safety and enjoyment.
When all staff understand IDDSI principles, communication improves, and consistency strengthens, creating a shared sense of ownership across the team.
Preserving Choice and Dignity
For residents on texture-modified diets, loss of choice remains a common challenge. Simplified menus can unintentionally reduce variety and create a sense of exclusion.
Both Andy and Debbie emphasise the importance of maintaining choice through adaptable menus. Wherever possible, residents should receive the same meals as others, modified safely without compromising quality.
At Askham Village, a strong person-centred approach ensures that individual preferences, cultural backgrounds and personal histories are reflected in menu planning. Communication tools, accessible menus, and family involvement further support residents in making informed choices and maintaining independence.
Adaptive equipment, supported by occupational therapy input, also enables many residents to engage more actively in mealtimes, reinforcing dignity and reducing reliance on staff assistance.
Standardisation Meets Creativity
There is a common misconception that standardisation restricts creativity. In reality, strong standards provide the foundation for it.
Clear processes for preparation, testing and presentation ensure safety and consistency, while allowing teams to explore flavour, colour and creativity. As Andy highlights, “people still eat with their eyes first.”
At Askham Village, this balance is achieved through structured training, collaborative working and a shared commitment to high standards, enabling teams to deliver meals that are both compliant and appealing.
Raising the Standard
Elevating IDDSI is not about adding complexity, but refining the approach. With the right training, tools and mindset, care homes can deliver texture-modified meals that are safe, efficient and genuinely enjoyable.
The providers leading in this space are those that treat IDDSI not as a constraint, but as an opportunity. By embedding it into their culture, investing in their teams and embracing multidisciplinary collaboration, they are redefining what texture-modified dining can look like.
The goal remains clear: keep dignity on the menu.