Tomza was named as the winner in front of NACC members and guests at the NACC Training & Development Forum held at the East Midlands Conference Centre in Nottingham. Celebrating its 25th anniversary, the competition final was held at the Loughborough College.
The 90-minute final focused on the importance of food, nutrition and positive mealtime experiences as part of quality care. Entrants were challenged to create an appealing and delicious two-course menu (main and dessert) appropriate for people in a care setting.
The combined food cost for both courses could be no more than £4.50 per head based on three portions and it had to be nutritionally balanced. The menu also had to feature at least one product from Unilever Food Solutions’ sector-relevant catering range.
The judges were looking for clear nutritional understanding of the foods being used and how they support the needs of their clientele, plus culinary flair through flavours, menu balance, execution, presentation, and hygiene and waste management best practice.
Tomza’s dishes of balsamic vinegar and muscovado coq au vin for main and a whiskey and orange creme Brule with almond puff pastry fingers and semi-frozen orange segments for dessert impressed the judges.
Head judge and vice president of the Craft Guild of Chefs Steve Munkley said: “It was a great competition with some amazing cooking served up by all the chefs in such a variety of dishes.”
Tomza was also awarded Highly Commended Main, whilst Caitlin Goodall of AbleCare Homes received the Highly Commended Dessert for her orange syrup semolina sponge with creme fraiche dish.
The importance of good hygiene practices was also recognised, with Clare Broadbent of Devonshire House, Harbour Healthcare being awarded the Health & Hygiene Award. The Sustainability and Waste Management Award went to Jack Wood of Colten Care.
Caitlin Goodall of AbleCare Home and Dawn Louise Brown of Greenholme Care Home, Avery Healthcare took second and third places, respectively.
Neel Radia, NACC chair, added: “I am constantly amazed by the incredible standards our chefs achieve in this prestigious competition. I have immense respect for these individuals - not only for stepping up under the intense pressure of having judges looking over their shoulders, but also for their determination to return year after year in pursuit of the ultimate accolade in care catering: the title of Care Chef of the Year.
“This tells me just how much this title truly means. I would like to join Steve Munkley in thanking all the judges who gave their time and expertise so generously. Raising the profile of care chefs is something we all value deeply, as it helps bring new talent into our sector. From speaking with many of these chefs, I know that once they understand the true impact they can make in others’ lives, they often stay with us for many years.”
The full list of finalists included:
- Lorna Parsons, Colten Care
- Jack Wood, Colten Care
- Anna Koziarska, Meallmore Ltd
- Jessica Vreede, Guthrie House Care Home
- James Adcock, Aaron Court, Abbey Healthcare
- Matthew Burke, Care UK
- Dawn Louise Brown, Greenholme Care Home, Avery Healthcare
- Alex Connell, Vegetarian for Life
- Ilona Tomza, Porthaven Care Homes
- Clare Broadbent, Devonshire House, Harbour Healthcare
- Steven Wright, Caring Homes
- Caitlin Goodall, AbleCare Homes
The NACC Care Chef of the Year competition is supported by headline sponsor Unilever Food Solutions along with longstanding event sponsor, the Worshipful Company of Cooks.
This year they have been joined by new sponsors including crockery sponsor, Foodcare Systems, small equipment sponsor, Metcalfe Catering Equipment, heavy equipment sponsor, Rational UK and hygiene sponsors Blueleaf Care.
For more information on the NACC Care Chef of the Year 2025 competition visit: www.thenacc.co.uk