Kier Services chef has recipe for success in NACC challenge

The competition is designed to challenge individuals who work in the care sector to create new and exciting recipes, and to excel in their day to day catering environment. In the regional final Cook will have just 90 minutes to prepare a main course and dessert for four people, suitable for residents in a care home, meeting NACC nutritional guidelines, and with a maximum budget of £1.30 per head. He was put forward after the high standard of catering at the Milton Grange home in East Sussex was recognised by East Sussex County Council's senior catering officer, John Figgins. At the home Cook and his team of four kitchen staff cater for the specialist nutritional needs of elderly residents and day care visitors, providing on average 1,700 meals – three main meals daily – to 80 people. "The responsibility to provide high quality care for the elderly is something which East Sussex County Council takes very seriously and an important part of that is ensuring that residents in our homes receive wholesome, nutritional and tasty meals," said Figgins. "A balanced and varied diet is an essential part of their greater well being. "Mealtimes are also often a focus for social engagement as they can be a real highlight of a resident's day. The recipes Dave and his team produce provide our residents with meals that add to their quality of life. He thoroughly deserves his place in the regional final and we hope he goes all the way." Cook, who has worked at Milton Grange for two years, said: "I am absolutely delighted to be in the regional final of this prestigious competition and I regard it as recognition of the efforts that the whole catering team puts in every day to create a wide range of meals that our residents enjoy. "We use only fresh ingredients and cook all our meals from scratch to ensure the food not only tastes good but fulfils the nutritional needs of our residents. We offer a varied menu that includes all the old favourites, such as sausages and mash and puddings with custard as well as more contemporary dishes like curries."