The six chefs created bespoke menus to present to judges, with the hopes of being awarded Chef of the Year at Care UK’s internal Stars Awards in March. Care UK is one of the largest providers of residential care for older people.
They were tasked with making a main meal, dessert and drink, as well as providing the same dish modified for residents with dysphagia using the IDDSI framework. The finalists were:
- Oliver Jackson, head chef at Long Stone Manor in Wilmslow, Cheshire
- Alan Bell, head chef at Sway Place in Sway, Hampshire
- Darren Nelson, head chef at Trymview Hall in Westbury-on-Trym, Bristo
- Robert Probst, head chef at Cumberland in Mitcham, Surrey
- Kacper Strzeżek, sous chef at The Hollies in Dursley, Gloucestershire
- Katarzyna Haber-Bialkowska, head chef at Highmarket House in Banbury, Oxfordshire
Alan made a venison loin, served with crushed Jerusalem artichokes, roasted maitake mushroom and blackberries, alongside a banana souffle with sea salt caramel, citrus mascarpone and caramelized banana for dessert. The dish was accompanied by a red berry tea.
He said: “What we’re doing is really making a difference to residents’ lives. Food is a massive part of their experience, and it brings me a lot of joy to see them enjoying not only the food but the service and whole restaurant experience.”
Katarzyna created a chicken roulade stuffed with leek, sundried tomatoes and mushrooms, covered with bacon and served with sweet potatoes and parsnip puree. Her dessert was a mini apple, cinnamon and caramel tart, finished with Chantilly cream, all washed down with an apple, orange and banana smoothie.
She said that when it comes to creating meals that meet residents’ nutritional needs while keeping dishes interesting and enjoyable, she noticed residents are more engaged when their meal looks appealing, so it’s important that dishes are made to the highest standard.
Kacper made a ‘duo of venison’ served with seasonal vegetables and horseradish mash. His dessert, ‘flavours of citrus’, is a choux pastry with lemon whipped cream, lime crémeux and mandarin gel.
Oliver Jackson was heavily inspired by his hometown of Manchester for his menu. When asked what encouraged him to take part in the competition, he said: “It was something new, and I hadn’t done it before. I really wanted a new challenge and to showcase my talent for the North.”
Robert’s menu consisted of pan-roasted venison loin served on buttered kale, with a juniper and redcurrant glaze, artichoke puree and carrot batons. He paired it with a black velvet cocktail and finally, a baked apple filloa with sauce suzette and iced vanilla parfait.
Darren presented pan-fried seabass with ginger soy sauce, sweet potato fondant, buttered purple shooting broccoli and spiced carrot puree. His dessert of choice was a deconstructed carrot cake, accompanied by a mulled winter Pimm's.
If you’re looking for challenge and want to pursue a culinary career in care, you can view the Care UK vacancies here: https://www.careuk.com/careers.
