Creed Foodservice unveils Christmas 2026 range inspired by ‘Newstalgia’, experience-led dining and social connection
From hot honey glazed turkey and truffle loaded sharing dishes to mini savoury croissants and decadent doughnuts, Creed Foodservice has launched its Christmas 2026 range, designed to help operators capitalise on the season's biggest trends: Newstalgia, experience-led dining and social connection.
The collection reflects growing consumer demand for festive food that delivers both comfort and excitement. While nostalgic flavours continue to resonate with diners seeking familiarity and reassurance, operators are also looking to create memorable occasions and experiences through premium ingredients, social dining formats and dishes that bring theatre to the table, whatever the setting.
Familiar festive flavours: reimagined formats
The influence of Newstalgia can be seen throughout the range, with traditional festive flavours reworked into contemporary formats designed to appeal to modern diners. Products such as the Turkey Dinner Pasty from Proper Cornish, Chocolate & Orange Biscuits from Lomond Foods and Panettone Bread & Butter Pudding from Country Range tap into consumers’ emotional connection with festive food while introducing fresh formats and elevated presentation.
The trend extends to desserts, where classics remain firmly in demand. Gluten-free Eatons Sticky Toffee Pudding along with Rhubarb & Custard Crumble Torte and Italian Style Plum Tart from Country Range combine familiar palate-pleasing profiles with premium execution, delivering the comforting indulgence diners increasingly seek during the festive season.
Dining becomes the experience
Alongside Newstalgia, this year’s range has been shaped by the growing importance of experience-led dining. Christmas now encompasses a variety of social occasions, from workplace gatherings and festive lunches to informal catch-ups and sharing occasions across a range of settings. With 73% of consumers likely to try a restaurant offering small plates and diners typically ordering two to three dishes per person[1], grazing and sharing formats present a significant opportunity for festive menus.
To help operators meet this demand, Creed’s 2026 range includes delicious bites from snack brand Scootch – including Cheese & Truffle Arancini, Cheddar & Chorizo Arancini, Serrano Ham Croquettes and Chicken 'Kyiv' Croquettes. A range of prawn products, perfect for impressive dishes that require little kitchen skill to prepare include inky black Truffle Prawns, crispy Noodle Prawns, and Breaded Butterfly King Prawns from Pacific West.
Designed to encourage social dining and longer dwell times, all of these products work well on grazing boards and small plates, offering operators the opportunity to build sharing, discovery and occasion-led menus.
Premium comfort food takes centre stage
Creed’s 2026 collection also reflects the continued demand for elevated comfort food, combining familiar ingredients with premium touches and labour-saving convenience.
A turkey lobe from Creed Family Butchers decadently glazed with Hot Honey from Country Range offers a contemporary twist on a festive centrepiece, while unctuous Pulled Beef & Red Wine En Croûte and creamy Salmon, Spinach & Crème Fraîche En Croûte from Classic Cuisine deliver the theatre and visual appeal consumers increasingly expect from seasonal dining experiences.
Ingredients such as truffle, cured meats and pistachio help operators create standout menu moments and add perceived value across festive menus. Meanwhile, easily baked-off starters, mains and sides such as Barbers Cheese Soufflé, Pieminister’s Christingle Pie and Potato Gratin with Truffle from Traiteur De Paris, help kitchens deliver restaurant-quality presentation and flavour while easing operational pressures during peak trading periods.
Capturing festive impulse spend
Seasonal bakery and impulse products continue to offer significant opportunities for operators, with 58% of consumers and 79% of 25-34-year-olds saying seasonal bakery launches appeal to them[2]. The range includes Pistachio & Berry Doughnuts and Gingerbread Hot Chocolate Doughnuts from Planet Doughnut, Apple Pie Sticks from La Lorraine, as well as Mini Chocolate Yule Logs and Mini Iced Loaf Cakes from LHMC.
Creed’s Insights Executive Gabrielle Evans said: “Christmas 2026 is shaping up to be a season where consumers are looking for quality, indulgence and memorable dining experiences, while still gravitating towards the festive flavours they know and love.
“Our Christmas range has been carefully curated to help operators meet those expectations. We've combined comforting festive favourites with innovative products, premium ingredients and shareable formats that create genuine moments of occasion. At the same time, we've remained focused on the practical realities of busy kitchens, offering solutions that deliver standout quality and visual appeal without adding operational complexity, while ensuring there are options to help operators cater for a wide range of dietary requirements, including vegetarian and gluten-free diners.
“While trends such as newstalgia continue to influence festive menus, we're seeing operators succeed by striking the right balance between familiarity and discovery. By combining traditional festive flavours with innovation and convenience, we're helping operators create menus that feel both familiar and fresh, while delivering the memorable experiences diners increasingly expect during the Christmas season.”
Creed’s 2026 Christmas range will be available to order from 1st October 2026. To view the full festive brochure visit: https://about.creedfoodservice.co.uk/christmas/.
University College Birmingham Collaboration Integrates Specialist Dysphagia Training Within Commis Chef Apprenticeship To Address Skills Gap In The Care Sector
New dysphagia‑focused catering training aims to strengthen patient safety, improve nutrition and hydration outcomes, and support providers to meet rising clinical and regulatory expectations.
A growing collaboration between University College Birmingham’s (UCB) Department of Health and Nutrition, the College of Food and expert training firm OHK (Oak House Kitchen) has led to the launch of a new dysphagia‑focused training approach within its Level 2 Commis Chef Apprenticeship.
The enhanced apprenticeship programme is now available and aims to help address the growing demand for specialist skills required when caring for those with the condition, supporting safer mealtimes and improved nutrition and hydration across care, mental health and supported living settings.
Understanding dysphagia
Dysphagia (difficulty swallowing) is a condition that can make consuming food and drink (including water) challenging, uncomfortable and unsafe.
Most people associate the condition with elderly people who may also have additional complications such as Parkinson’s or dementia. However, it can affect people of all ages and there are many other conditions such as stroke, recovery from surgery, medications, eating disorders and learning disabilities that can cause physical or cognitive barriers to consuming food and drink safely.
One employer already championing the apprenticeship is Cygnet Group, a leading provider of health and social care services for adults and young people in the UK. Last year, the company won UCB’s ‘Apprenticeship Employer of the Year’ at the University’s inaugural Apprenticeship Recognition Awards.
“The launch of this new specialism is a significant milestone for our partnership,” says Faye Malkin, Group Training Manager (Apprenticeships) for Cygnet Group.
“The care sector is urgently calling for professionals who not only understand the impact of this condition but also possess the practical expertise to safely prepare food and drink for those in their care.
"I’m delighted that the experts at University College Birmingham and OHK have put their heads together to create this innovative offer, providing the high-quality training that has a service user focus, ensuring safe and dignified care for everyone we support.”
The impact of dysphagia
The effects of dysphagia are wide ranging, from short-term impacts such as aspiration and choking, to longer term complications such as malnutrition, dehydration, respiratory decline and prolonged hospitalisation. These risks place significant pressure on care providers and clinical teams, making safe, consistent, IDDSI‑compliant food preparation essential.
“When our ability to swallow is affected, every mealtime can become a cause of distress and discomfort,” explains Kaye Coleman, lecturer in dietetics UCB.
“It is all too easy to see how interest in food then wanes, which will have a detrimental impact on long-term health and wellbeing.
“When high‑quality, nutritious food is prepared properly, maintaining a balanced diet becomes far easier, and mealtimes no longer need to feel stressful. With the right nourishment, the body is better equipped to handle daily demands, supporting improved overall wellbeing and quality of life.”
Why add the Molila dysphagia training
UCB’s existing Level 2 Commis Chef Apprenticeship is a long-standing course that has seen graduates excel in the basics of culinary preparation, cooking and finishing, as they prepare to enter a professional kitchen environment.
Through this collaboration with OHK, the University is enhancing its training through Molila, an embedded dysphagia catering approach. Aligned to the International Dysphagia Diet Standardisation Initiative (IDDSI) framework, the Molila method that underpins the training, was born out of a need for caterers with the right knowledge and skills to prepare medically critical diets for environments such as care homes, hospitals and supported living services.
“At OHK we’re passionate about good food and the pleasure mealtimes can bring,” explained James Ball, co-founder of OHK.
“We understand that what, how and where you eat are all part of the makeup of a sociable, healthy and nutritious dining experience, that can be the highlight of someone’s day. Medical conditions that cause profound challenges, such as dysphagia, should not be an insurmountable barrier to a positive and safe dining experience and that is why we developed the Molila training.
“We’re excited to be working with the education experts at University College Birmingham in training the next generation of dysphagia-compliant culinary professionals.”
Benefits for employers
The Level 2 Commis Chef Apprenticeship is already widely recognised and accepted as an entry-level qualification for a career in the culinary sector.
The Molila specialist healthcare pathway is an additional enhancement to the existing industry-standard course and is provided at no extra cost to the employer.
Key features of the course:
- funding available through the Growth and Skills Levy (or government co-investment for eligible employers)
- day-release learning at UCB in a professional kitchen environment
- additional incentive for learners under 18-years-old
- minimum 12-month duration that includes the End Point Assessment.
“It’s been an exciting time bringing this course to market; working with colleagues in the Department of Health and Nutrition alongside OHK has been an insightful and rewarding experience,” said Stuart Wildsmith, UCB’s Senior Apprenticeship Account Lead (Culinary Arts).
“We’re all acutely aware of the skills gaps in this specialised area of the catering sector and have high hopes that employers and students will recognise the opportunity this course represents for training and career progression.
“Our Level 2 Commis Chef Apprenticeship already provides a vital grounding and start point for a culinary journey – the Molila element enhances our provision and reflects our ongoing commitment to training the best in the business.”
Employers and prospective learners: find out more about the Level 2 Commis Chef Apprenticeship including Molila dysphagia training
Care Sector Stalwart Retires After Thirty Years Championing Older People's Care
The CEO of not-for-profit care provider, Harrogate Neighbours and former National Chair of the NACC, Sue Cawthray, has retired after a career dedicated to improving care, nutrition and community support.
One of the care sector's most respected leaders, Sue, has spent more than 35 years working across social care, housing, care catering and community services.
Sue’s departure as Chief Executive of Harrogate Neighbours, brings to a close a remarkable career that has seen her influence national policy, champion older people's nutrition and wellbeing, lead award-winning services, and become one of the most recognised voices in care catering and community care.
Stepping into the role as CEO of Harrogate Neighbours is Helena Evans, who brings more than 20 years’ experience across the housing, supported housing, support and care sectors, including almost a decade serving as CEO within community-based housing and support organisations.
Since joining Harrogate Neighbours in 2005, Sue has overseen a period of significant growth and transformation, including the development of extra care housing, expansion of domiciliary care services, the creation of the award-winning Harrogate Food Angels meals-on-wheels service, and the opening of the organisation's Community Hub in Starbeck, North Yorkshire.
Her contribution to the wider care sector has been equally significant. A long-standing volunteer and leader within the National Association of Care Catering (NACC), Sue served two terms as National Chair and played a leading role in advancing nutritional standards for older people, contributing to national guidance, government initiatives and campaigns tackling malnutrition and loneliness.
In 2023, Sue received the Public Sector Catering Lifetime Achievement Award in recognition of 30 years of service to care catering. She has also been named among the UK's most influential figures in public sector catering for five consecutive years and was recognised with the Outstanding Contribution to Social Care Award at the Yorkshire and Humber Great Care Awards.
Reflecting on her retirement, Sue said, "It has been the privilege of my life to work in the care sector and alongside some truly extraordinary people. Care is about far more than services – it is about dignity, compassion, relationships and helping people live the best lives they can.
"Over the years I have seen incredible commitment from care professionals, volunteers and support staff who go above and beyond every day, often without the recognition they deserve. I am immensely proud to have been part of a sector that continually rises to challenges and puts people first.
"The pandemic demonstrated beyond doubt the vital role social care plays in our communities. Yet despite that, the sector continues to face significant challenges around funding, workforce pressures and resources. My hope is that social care receives the investment, recognition and support it needs in the years ahead because the people who rely on these services, and those who deliver them, deserve nothing less.
"I leave the sector with enormous pride in what has been achieved and complete confidence in the passionate, talented people who will continue to drive positive change. Although I am retiring from executive leadership, I will always remain a proud advocate for social care and for older people."
Under Sue's leadership, Harrogate Neighbours has become recognised as one of North Yorkshire's most innovative charitable care organisations. Her achievements include leading the development of Greenfield Court into an Extra Care facility, project managing the £7.7 million development of The Cuttings Extra Care scheme, securing The Queens Award for Voluntary Service for the Harrogate Food Angels, and helping the organisation achieve and maintain Customer Service Excellence accreditation with Compliance Plus status year after year.
Her wider influence extended beyond Harrogate. Sue helped launch national nutritional initiatives, worked alongside government and healthcare stakeholders on hydration and malnutrition campaigns, contributed to industry guidance launched at the House of Commons, and played a key role in raising the profile of Meals on Wheels services across the UK.
Commenting on Sue's retirement, Chair of Harrogate Neighbours, Judith Bell said, "Sue's contribution to Harrogate Neighbours, and to the wider care sector, has been exceptional. Her vision, determination and unwavering commitment to improving the lives of older people have shaped not only our organisation but influenced services and standards nationally.
"Her legacy can be seen in the services she has created, the communities she has strengthened and the countless people whose lives have been improved through her leadership. We thank Sue for her extraordinary service and wish her every happiness in her retirement."
Reducing Falls Through Nutrition and Hydration
White Oaks Dietitian, Valentina Giannelli, discusses the role of nutrition and hydration in falls prevention.
Falls and fractures are common and serious health issues faced by older people. According to UK Government statistics, around a third of people aged 65 and over fall at least once each year. By the time they reach 80, that rises to half. These falls lead to distress, pain, loss of confidence, loss of independence, and in too many cases, loss of life.
Falls are the most common preventable cause of injury and death in care homes, so understandably, we talk a great deal about falls prevention in care settings. While physical activity is a key strategy for falls prevention to improve strength and balance, an often-underestimated strategy operates in the background of everyday life: the food and drink being served. Proper hydration and nutrition are critical.
The Power of Protein
Calcium, vitamin D, and protein play important roles in muscle and bone strength. Calcium supports bone strength and mineralisation; vitamin D improves calcium absorption and supports muscle strength and balance; and protein is the foundation of muscle strength, which is fundamental for balance.
After the age of 65, protein needs increase significantly - by up to 50% compared to younger adults. Older people need at least 1 to 1.2 grams of protein per kilogram of body weight per day which for most people translates to roughly 70 to 90g daily.
When residents do not consume enough protein, their muscles weaken. The margin between walking confidently and losing footing becomes much smaller. Not only are they at a higher risk of falling, but residents who are protein and calcium-deficient are at far greater risk of fracture if they do fall. Hip fractures alone cost the NHS approximately £2 billion per year, and around 20% of hip fracture patients enter long-term care within the first year following their injury.
One of the biggest challenges we face is that, at this age, appetite decreases, and the portions people can comfortably eat become smaller. For catering teams, it’s not just about understanding the importance of these nutrients, because most already do, but about delivering enough of them in smaller, more palatable portions, within menus that residents enjoy. This requires strategic thinking as well as nutritional awareness.
At White Oaks, this has led us to rethink our protein and calcium sources. An example of where we’ve altered our menus to meet this need is the introduction of venison. Venison provides around 22g of protein per 100g, is naturally lean, rich in iron and B vitamins, and significantly lower in saturated fat than equivalent cuts of beef.
What works well here is that venison is not an unfamiliar ingredient. It works beautifully in the dishes residents already love, such as stews, pies, mince-based meals, and lasagne. Rather than asking residents to adapt to ‘new’ food, we are improving the nutritional value of the meals they already look forward to, and feedback from our residents has been excellent.
For calcium, we factor in nutrient-dense desserts, such as rice pudding and cheesecake, and always having cheese and biscuits available - it doesn’t need to be fancy. Fortified milk or milkshake with skim powder provides extra protein and calcium, and it's a source of fluid too!
The Hidden Epidemic of Dehydration
While nutrition is often under-discussed, dehydration is often invisible and a major contributor to falls in older people.
Along with a reduced appetite, the body's thirst mechanism also becomes less sensitive with age. Residents may be clinically dehydrated without feeling thirsty at all. Over 65, the target is to drink 3 to 3.5 pints of fluids per day. But if thirst has declined and drinks are repetitive or uninspiring, intake can quickly drop well below what the body needs to function safely.
The consequences are serious and mimic other conditions. Dehydration causes confusion, dizziness and fatigue - all of which dramatically increase fall risk. It also contributes to urinary tract infections, which in older adults frequently present not with obvious symptoms but with sudden disorientation and unsteadiness. Residents can be admitted to the hospital following a fall that was, at its root, caused by not drinking enough water.
For catering and care teams, the response must be proactive rather than reactive. Structured drink rounds, variety in what is offered, and an appreciation that all fluids - including soups, juicy fruits, teas, coffee, smoothies - can meaningfully shift daily intake. Encouraging residents to keep hydrated to the level they need requires deliberate effort and creativity.
A Nuanced Approach
Older adults are not one single group. Needs, priorities and goals vary significantly depending on the setting.
In care homes, the focus must be restorative: high-protein, calorie-dense foods served in smaller, more frequent portions. Hydration needs to be built into the structure of the day, not left to chance.
In more independent living environments, the approach shifts towards the preventative. Here, the goal is sustaining health over the long term: adequate protein and fibre, heart-healthy fats, calcium and vitamin D, and the dignity of choosing what and when to eat.
What cuts across both settings is enjoyment. If food and drink are not enjoyed, they are not consumed. The most carefully designed menu in the world is pointless if the food and drink is left untouched. This is where creativity and versatility are key.
The Cost of Fragility
The NHS spends enormous sums responding to falls. Ambulance services attend around 700,000 calls from older people who have fallen each year, and emergency admissions top 220,000 annually for the over-65s. The total cost of fragility fractures in the UK is estimated at £4.4 billion per year. Much of this is preventable.
Of course, not all of this can be avoided through nutrition and hydration changes, but they have a critical role to play. Catering decisions made in care home kitchens can have long-term consequences that reach hospitals and long-term care placements.
The conversation about falls prevention must become one about what we put on the table. Great food and drink are at the heart of great care - it brings not just nutrition, hydration and improved health, but also comfort, joy and a sense of community to residents every day. The importance of good food and drink should never be underestimated.
Everyday Risks, Preventable Claims: Getting the Basics Right in Care Homes
Insurance claims in care homes usually result from everyday oversights, not dramatic events, as Stuart Hulbert from Brents Insurance explains. Regular processes, checks, and documentation help reduce risks and prevent losses.
In my experience, the majority of insurance claims in care homes arise not from extraordinary events, but from everyday issues that could often be prevented with simple checks and clear procedures.
Good risk management does not need to be complicated. A few practical measures can significantly reduce the likelihood of property damage, resident injury, and liability claims, while also providing insurers with the documentation needed to defend allegations when incidents do occur.
Property Risks: Prevention Starts with Routine
Many serious property claims begin with maintenance issues that were either overlooked or not recorded.
Key areas to review include:
- Electrical inspections and PAT testing
- Fire alarm and emergency lighting servicing
- Boiler and heating maintenance
- Roof and gutter inspections
- Legionella monitoring
- Kitchen extraction cleaning
These checks should be scheduled, completed, and documented. Water damage remains one of the most common and disruptive causes of claims, yet regular roof inspections and prompt repair of minor leaks can often prevent substantial losses.
Liability Risks: Focus on Everyday Hazards
Public and employers’ liability claims frequently arise from slips, trips, falls, moving and handling incidents, and medication errors.
Simple controls include:
- Daily walk-round inspections
- Prompt removal of hazards
- Regular staff refresher training Risk assessments tailored to residents’ needs
- Accurate accident and near-miss reporting
Near misses are particularly valuable.
Documentation: Your Best Defence
Even where a claim lacks merit, insurers need evidence to defend it effectively.
The most useful documents include:
- Signed risk assessments
- Training records
- Maintenance logs
- Cleaning schedules
- Accident investigation reports
- Policies and procedures with review dates
In the event of an incident, having a process to complete a full assessment report of what took place, including input from those involved, will capture important information whilst all is fresh in everyone’s memory. A well-kept file can make the difference between a claim being successfully defended and one being settled simply because evidence is unavailable.
A Practical Annual Review
At least once a year, managers should ask:
- Are our risk assessments current?
- Are maintenance records complete?
- Have policies been reviewed?
- Are staff training records up to date?
- Have near misses been analysed?
Risk management is not about eliminating every possibility of loss. It is about demonstrating that reasonable steps were taken to protect residents, staff, and property.
When those steps are documented, care providers are in a far stronger position—both operationally and when facing an insurance claim.
Kraft Heinz Away From Home launches future proof 1L sauce range designed to support busy UK kitchens
Kraft Heinz Away From Home (AFH) has officially launched its new 1L professional sauce range, a redesigned format created in response to the increasing operational pressures facing today’s kitchens.
Designed to deliver greater control, less waste and improved sustainability during service, the new format marks the latest step in Heinz’s continued investment in operator-focused innovation, combining decades of sauce expertise with direct chef insight.
Building on extensive chef insight, the new 1L range represents a major evolution of Heinz’s much-loved professional sauce formats. 87% of chefs state that repetitive kitchen actions must be as smooth and effortless as possible**, while a further 87% highlight waste, whether time, product or packaging, as a significant operational challenge**.
These pressures have directly shaped Heinz’s latest innovation, as part of its ongoing commitment to developing formats that better support the realities of modern kitchens. In response, Kraft Heinz AFH set out to rethink what a professional sauce bottle should deliver. Developed over six years, the new format reflects the scale of that ambition, combining long-term product innovation with continuous input from chefs and operators.
The result is a taller, slimmer 1L bottle designed for high-frequency use. Developed through operator testing, the new format improves grip and one-handed control, allowing for more precise application while helping reduce strain during service.
A newly engineered nozzle provides greater flexibility of application, while the distinctive swan neck design removes internal shoulders, allowing sauce to flow naturally towards the cap as the bottle empties. This significantly reduces residual product compared to many alternative formats in the market, enabling operators to use more of what they buy before disposal.
The new Heinz 1L bottle requires significantly less pressure to dispense, needing just 19N of squeeze force compared to up to 57N in other bottles, when delivering the same 15g sauce output. This means consistent output with less effort and supports both efficiency and comfort during busy shifts.
Sustainability has also been central to the redesign. The new mono-material PET bottle is fully recyclable and made from 30% recycled plastic. By removing silicone valves and eliminating coloured sleeves, the simplified construction streamlines recycling and supports back-of-house sustainability goals. The clear bottle also allows operators to easily monitor sauce levels for faster, more precise service.
Tom Franklin, UK & Ireland Heinz Away From Home Director, said:
“We know that every detail matters for our operators. That’s why we’ve taken the time to get this right. Developed over several years, the new 1L range is a direct reflection of our commitment to operators. We listened, we tested, and we’ve delivered a format that genuinely works harder in busy environments. This isn’t just a new bottle. It’s a smarter, more efficient solution designed to support chefs every single day.”
The new 1L range is available now in Seriously Good Mayonnaise, Classic Barbecue Sauce, Classic Burger Sauce, Firecracker Sauce, Sweet Chilli Sauce, Smokey Baconnaise Sauce and Yellow Mustard.
Further additions, including Heinz Sticky Korean Barbecue Sauce, Truffle Mayonnaise and Tomato Ketchup, will join the line-up later in 2026, expanding the versatility of the format across menus and cuisines.
Lawrence Ager, Kraft Heinz Culinary Sales Manager, said:
“In professional kitchens, precision and consistency are everything. The improved control in this new bottle allows chefs to plate with accuracy, even during high-pressure service. It’s comfortable in hand and responsive to use, helping chefs maintain consistency from the first plate to the last.”
The range has also received endorsement from the Craft Guild of Chefs following independent evaluation by Guild members*. Across testing, chefs ranked all flavours in the 1L range highly for overall suitability in professional kitchens, awarding the flavour range an average score of 9 out of 10.
Andrew Green of the Craft Guild of Chefs commented:
“The new 1L bottle offers excellent control and the redesigned nozzle allows sauces to dispense cleanly with no mess around the top. For professional kitchens, the larger format makes a real difference, giving chefs better control during service while also supporting more accurate costing.”
Participating chefs also highlighted the bottle’s ergonomic design and presentation, noting that the format is easy to grip, simple to keep clean and well suited to both back-of-house service and front-of-house display. When asked to compare the new format with the previous 875ml bottle, all Guild testers agreed that the 1L bottle is a better format designed to better support chefs and operators in busy kitchens.
Chris Mapp, Owner of The Tickled Trout in Barlow, said:
“You can tell this has been designed with chefs in mind. Heinz has a strong track record of innovation, and this feels like one of their best yet. It gives you real control during service, but just as importantly, it helps reduce waste and manage costs more effectively. That’s a win in any kitchen.”
To support operators in trialling the new design, Kraft Heinz Away From Home is inviting chefs to experience the difference first-hand.
* Craft Guild of Chefs product testing of Heinz 1L range, March 2026.
** Source: VYPR Survey – 116 respondents
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Redefining Care Home Dining at Advinia’s Chef of the Year
Discover how Advinia’s Chef of the Year competition in Manchester set a new benchmark for how care providers can place lived experience at the heart of dining.
Some moments in the care sector quietly challenge long-held assumptions. Advinia’s Chef of the Year competition, held at Food Sorcery in Manchester, was one such example; it appeared to be a standard culinary contest with six chefs, experienced judges, and a kitchen full of effort and pride. Johnny Hazell, Joe Oliver, Rob Henry, and Donnie Munro brought expertise spanning compliance, systems, product development and large-scale catering. However, what distinguished this event was more significant: six residents sat alongside industry professionals, playing a key role in selecting the winner, with residents sharing equal status with professional judges, reflecting a genuine shift where lived experience is valued as expertise rather than an afterthought.
From the moment the day began, there was a palpable sense of energy in the room. Chefs moved with purpose, plating dishes that needed to meet a very specific brief: restaurant-quality food that could realistically be delivered in a care home environment. It is a balance that is often underestimated: flavour, nutrition, presentation, and scalability all need to coexist. Here, that challenge was embraced.
Rob, the Head of Culinary Solutions and Compliance at EF-group, who supported the event, emphasised its importance. With over 10 years at the company, he has witnessed firsthand the talent within care kitchens.
“Care homes aren’t graveyards for retired chefs,” he remarked. “It’s heartening to see the camaraderie among the chefs and the lively energy in the kitchen.”
This camaraderie was visible throughout the day. Despite the competitive nature of the event, there was mutual respect among the chefs and an understanding that everyone was united by a common goal: enhancing residents' dining experiences.
And that purpose ran deeper than just the food.
Sarah, Advinia’s Head of Dementia Care, brought new depth to the day. Having joined just seven months ago, she has begun transforming the understanding and support of dementia throughout the organisation.
Her efforts include creating training programs that reach all levels of the company, not only direct care staff, so that even chefs and housekeeping personnel are prepared to better assist residents. Her drive is rooted in personal experience; after caring for her grandmother with dementia for seven years, she sums up her work as: “My passion is my purpose.”
That ethos was reflected in the food itself. Every dish presented had to consider not only taste and presentation, but also accessibility, nutrition, and the specific needs of residents, particularly those living with dementia. Texture, fortification, and ease of eating were all part of the judging criteria: a reminder that in care settings, food is never just food.
Throughout the competition, the judges provided detailed, practical feedback. Dishes were assessed not only on flavour and presentation but also on their feasibility in a care home kitchen. One dish, a jerk chicken, was praised for its visual appeal. Another impressed with its technical ambition, recreating a Tunnock’s-style teacake that demonstrated both skill and a clear understanding of how to fortify desserts effectively.
There was also a strong operational lens applied. Considerations around scalability, consistency, and the realities of catering for large numbers were central to the discussion, reinforcing the idea that excellence in this sector is as much about delivery as it is about creativity.
What made the judging process especially impactful was its alignment with the residents’ perspectives. While professionals focused on evaluating technique and feasibility, the residents assessed a similarly vital aspect: how the food made them feel.
Residents arrived dressed for the occasion, clearly aware that this was not an ordinary day out. There was pride in their role, excitement in their voices, and genuine engagement with the process. They asked questions, shared opinions, and, most importantly, were listened to.
Helena, one of the resident judges, who also got to present an award, perfectly expressed the mood: “I enjoyed our day out so much… so much delicious food.” Dennis commented on the special occasion: “I really liked dressing up nicely for the event, which made it feel even more memorable… I felt so happy and proud to be asked to serve as a judge.” For Enid and Fred, the experience extended beyond that day. Their daughter later shared how meaningful it was to see photos capturing them smiling, engaged, and visibly enjoying themselves. In a sector where families often worry about connection and quality of life, moments like these are truly significant. Even residents with specific needs felt the impact. John, who follows an easy-to-chew diet, still participated in the experience, showing that, with proper inclusion, everyone can be involved.
The dishes themselves reflected a wide range of influences and approaches. From Balmoral Chicken Wellington to smoked haddock fishcakes, from Polish-inspired pork rolls to comforting chicken and leek pie, there was a clear effort to balance familiarity with creativity. Some chefs leaned into nostalgia, others into cultural exploration, but all remained grounded in the realities of care catering.
Ultimately, it was Jake Walker-Macey who took the title, his chicken and leek pie resonating strongly with both judges and residents alike. It was a fitting winner: a dish rooted in comfort, executed with care, and perfectly suited to its environment.
However, the true aim of the competition went beyond identifying a single winner. It was about transforming expectations. In care settings, food is often seen solely as a functional necessity to fulfil nutritional needs with little regard for other aspects.
Events like this challenge that view, showing that food can be a source of joy, identity, and connection. They also emphasise an equally vital point: residents are not just passive recipients of care but active participants in shaping their experience. By centring residents in its Chef of the Year competition, Advinia has not only created a memorable event but also established a new standard: one where voices are valued, preferences respected, and experiences enriched.
If the lively atmosphere in that Manchester kitchen was any indication, this standard could soon become the norm across the sector.
Mark Dale, Head of Hospitality at Advinia, said: “The B Happie Star Chef of the Year reimagines how we recognise culinary talent, with residents at the heart of the process. The winner was chosen by resident judges and supported by our valued supply partners. Every chef who entered was deserving; while there could only be one winner, each should feel proud. The passion and dedication shown throughout made this a success for everyone involved.”
Newton Mearns Care Home Makes Wishes Come True
A Newton Mearns care home is making residents’ dreams come true, with the introduction of a Wishing Tree.
The activities team at Mearns House Care Home introduced the Wishing Tree at the start of the year, following ideas and feedback from meetings with residents.
Every resident has the chance to write down a wish, such as favourite activity, a trip out, a special meal, or reconnecting with a hobby, and place it on the tree. Throughout the year, the Mearns House team is selecting one or two wishes each month to make come true. All wishes are reviewed and approved to make sure they’re safe and achievable, then the team works together to bring them to life.
Over the last few months, residents have gone from the sea to the skies as their dreams have become a reality.
One of the first to have their wishes granted was Ian McNaught. Ian’s wish was to visit Deep Sea World, and he chose his friend Donald to share the experience with him. Ian and Donald explored the wonders beneath the waves, taking in all the marine life. A highlight of the day was a show and tell session, where they learned more about the animals up close, followed by the much-loved seal show.
Speaking about the experience, Ian said:
“I’ve always loved fishing and being by the sea, so getting the chance to visit Deep Sea World and see all the fish up close meant so much to me. The trip to North Queensferry was really special, and it’s a day I’ll never forget.”
Another special occasion was for Joan McCallum, Maureen Orr and Isobel Campbell who went for a visit to Ingliston Country Club to enjoy a horse tour together. With the Grand National taking place on the same day, the experience was extra special, bringing an added sense of excitement and atmosphere to the outing.
Following the animal theme, Alistair Mitchell, John Ferguson and Donald Mack wished to learn more about birds of prey. They took a trip to Strathblane Birds of Prey, where instructor, Graham, shared his knowledge and enthusiasm with them, before the gents had the opportunity to hold and fly the birds.
John said: “Seeing the birds of prey up close was a truly unforgettable experience and one that I’ll always remember with great happiness.”
While many of the wishes have included excursions, others have been focused on hobbies closer to home. John is also a proud member of the Queen’s Park Camera Club and has spent a lifetime capturing the world through his camera. For his wish, he requested the time to share his photo slides with others at Mearns House, inviting the team and residents to experience the world through his eyes.
John said:
“Photography has always been a huge passion of mine, especially through my camera club, so having the chance to capture such amazing moments made the day incredibly special for me.”
Resident, Donald joined the session and explained: “He has a terrific sense of colour… watching the slides makes me want to go to the places he’s photographed.”
The tree will stay up all year round, so new residents will always have the opportunity to take part, and everyone will continue to be included.
Kirsty Craig, Care Home Manager at Mearns House said:
“The Wishing Tree is something really special that we’ve introduced at the heart of our home. We invite every resident and their loved ones to take part - if there is something they’ve always wanted to do, see, taste, try, or experience, we suggest they write it down and place it on our tree. We love celebrating the passions, talents and life stories of the people who live with us, so getting to learn more about their wishes and then getting to make some of those come true is wonderful.
“This activity is all about creating joy, sharing experiences, and making meaningful memories together. It’s brought a real excitement to the home this year, and while not all residents get to take part in every wish, we all get to share the joy in hearing about it and discussing what we’ll do next. The activities team have done an incredible job creating this initiative and then working out how to make dreams come true – well done to all of them for their hard work and fairy dust!”
Mearns House is run by one of Scotland’s most trusted providers of elderly and specialist care, Meallmore Ltd. Last month, Meallmore was named in the Top 20 Large Care Home Groups across the UK for the first time and is recognised for excellent standards of care for its residents, including those living with dementia.
Celebrating its 40th year in business this year, Meallmore currently operates 27 homes across Scotland: 21 for older people, five for adults with mental health needs and one for adults with learning or physical disability. Three new homes are in development, which will provide services for elderly people in Aberdeen City, Broughty Ferry and Clarkston.
At Breaking Point: Rethinking Nutrition in Care Catering
A new report from Lakeland Dairies, supported by Consultant Dietitian Rachael Masters (MSc, BSc), finds the care sector at a tipping point, with 74% of operators concerned about their ability to meet residents’ nutrition and hydration needs amid rising complexity and cost pressures.
Rising Pressure on Care Catering
Care catering is evolving beyond just meal delivery to focus on providing measurable nutritional value, even in more complex settings. The report 'The Care Kitchen Reset: The Future of Care Catering' highlights ongoing sector challenges, with 43% of operators noting increased resident nutritional needs over the past five years. Meanwhile, 71% cite rising ingredient costs as a barrier to maintaining food quality, despite 90% still committed to high standards. These combined pressures are prompting operators to reconsider how they deliver care and value through their food offerings.
Food as a Deciding Factor
Catering is crucial in care settings. For 90% of residents, food influences their choice of a care home, and 87% consider mealtimes the most important part of their day. This makes catering teams vital for both resident wellbeing and the care home's success. As expectations grow, there is an increasing need for reliable, high-quality dining experiences that also address complex nutritional needs.
A Shift Towards Ingredient Strategy
Rather than introducing additional processes or increasing workload, the report identifies a more effective solution: strengthening the foundations of everyday cooking. By enriching base ingredients, kitchens can increase calorie and protein density without increasing portion sizes, labour or waste.
This approach enables care homes to deliver enhanced nutrition in a way that is both practical and scalable; an important consideration in a resource-constrained environment.
The Role of Dairy in Enriched Nutrition
Dairy-based ingredients play a key role in this strategy due to their versatility, enabling kitchens to enhance meals for residents with smaller appetites or special diets. The report indicates that 90% of operators find ingredients like cream and milk powder improve the food and drink experience, while 88% see them as effective for supporting nutritional goals. When used strategically, these ingredients can boost both the nutritional value and the general appeal of common dishes.
Expert Insight: Smarter, Not Harder
Rachael Masters, Consultant Dietitian, emphasises that catering teams are now being asked to deliver “meaningful nutritional support” in increasingly complex care environments. She notes that the solution lies not in adding more processes, but in making smarter use of core ingredients to enhance energy, protein and key nutrients.
Paul Jennings, Head of Food UK & International at Lakeland Dairies, echoes this view, highlighting ingredient strategy as a practical way for operators to build quality, consistency and resilience into their menus without adding complexity.
A Practical Path Forward
As the sector continues to navigate financial pressures and rising expectations, the message is clear: the future of care catering will depend on how effectively kitchens can optimise their foundations. By focusing on enriched ingredients and smarter menu design, operators can protect both nutritional standards and operational efficiency, delivering better outcomes for residents without increasing strain on already stretched teams.
From Braai to Care: Bringing BBQ Comfort and Nutrition to the Care Home Table
Aneil Manmohan, Head Chef at Nesbit House Care Home in Orpington, Kent, shares his delicious BBQ lamb chops recipe, a firm favourite with residents at the home.
At Nesbit House Care Home, I’m always looking for ways to bring a bit of excitement and comfort to our residents at mealtimes. Whenever I can, I take the opportunity to get the two big BBQs at the home going. This style of cooking is something close to me; what I’d call a braai, from my South African heritage, and it brings a real sense of warmth and familiarity. While BBQ is often seen as a bit indulgent, I like to show that it can be both nutritious and accessible, without losing those bold, comforting flavours people enjoy.
Everything I cook is centred around the residents. With BBQ-style cooking, you can build deep flavour naturally, which means we can keep dishes balanced without relying on heavy ingredients. I tend to use lean proteins like chicken or fish, paired with grilled vegetables, so meals still deliver what residents need nutritionally: good protein for maintaining strength, fibre for digestion, and plenty of vitamins to support overall health.
Of course, in a care home, texture and dietary needs are just as important as flavour. It’s really important to me that everyone can enjoy the same meal, regardless of their individual requirements. Our BBQ dishes are always adapted where needed; whether that’s soft and bite-sized or minced and moist options, pureed versions, or adjustments for low-salt, diabetic-friendly, or allergen-aware diets.
A lot of that comes down to how we cook. Slow-cooking meats makes them naturally tender and easier to eat, and vegetables are prepared so they stay soft while still retaining their goodness. When someone needs a modified texture, we don’t just serve something completely different: we adapt the same dish. That way, the flavour, the look, and the overall experience are still there. It’s important to us that dignity and enjoyment are never lost. I always say, a modified diet shouldn’t mean a lesser experience.
Another benefit of BBQ-style cooking is that it’s a healthier approach overall. Grilling means we don’t need to rely on excess fats, and we can control exactly how much salt or sugar goes into each dish. You still get that satisfying taste, just in a more balanced way.
Beyond the nutrition, there’s something about BBQ that really brings people together. The smell alone can get people interested in food again, especially for residents who may have lost their appetite. More than that, it often brings back memories - family gatherings, summer days, being outdoors. Creating that feeling again, even in a care home setting, adds something really, really special to the dining experience.
For me, it’s never just about the food on the plate. It’s about creating meals that support health while also bringing enjoyment and a sense of occasion. If I can take something as familiar as a BBQ and adapt it so every resident can be part of it, then I know I’m doing my job right.
My Lamb Chops
Ingredients
Lamb chops - Rib or loin chops, approximately 2–3 cm thick
Marinade
¼ cup olive oil
2 tbsp Worcestershire sauce
2 tbsp red wine vinegar or lemon juice
2 cloves garlic, crushed
1 tbsp fresh rosemary (or 1 tsp dried)
1 tsp dried thyme
1 tsp smoked paprika
1 tsp ground coriander
1 tsp salt
½ tsp black pepper
1 tsp brown sugar
Method
- Prepare and marinate
Combine all marinade ingredients in a bowl and mix well. Coat the lamb chops evenly, cover, and refrigerate for at least 2 hours (or overnight if time allows). Remove from the fridge 30 minutes before cooking to bring to room temperature.
- Preheat the grill
Preheat a gas grill to high heat for 10–15 minutes, then reduce to medium-high. If possible, create two heat zones — one side hotter for searing and the other slightly cooler for finishing.
- Cook the lamb chops
Remove excess marinade and place the chops onto the hotter side of the grill. Cook for 2–3 minutes on each side to develop colour. Transfer to the cooler side and continue cooking for a further 2–3 minutes, depending on thickness. Ensure the meat is cooked through but remains tender and juicy.
- Rest before serving
Allow the chops to rest for 5 minutes before serving. This helps retain moisture and improves tenderness.
Serving Suggestions
I serve with familiar, comforting sides such as:
Soft tomato and onion salad
Mild yellow rice or mashed potatoes
A small spoon of chutney for added flavour
Warm, soft bread or flatbreads
Chef’s Note
For residents who may require softer textures, chops can be finished in a covered tray with a small amount of stock to gently tenderise further. Always ensure seasoning is balanced and not too strong, keeping dishes enjoyable and accessible for all.