The competition, which is celebrating its 25th anniversary, had five regional heats where care chefs demonstrated their culinary skills. The national final scheduled to take place on 1st October 2025.
Head judge Steve Munkley, vice president of Craft Guild of Chefs, was accompanied by specialist judges at each event. The chefs had to demonstrate to the judges their full understanding of the meals they are providing for their residents whilst introducing their own flair through contemporary flavours.
He commented: “This is the fifth year I have been involved and it’s going brilliantly. The standards continue to improve year on year and we have some great cooks out there in the care sector. This competition is a brilliant example of showcasing that talent.”
The 12 finalists include:
- 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 Tomaz, Porthavent Care Home
- Clare Broadbent, Devonshire House, Harbour Healthcare
- Steven Wright, Caring Homes
- Caitlin Goodall, AbleCare Homes
The 90-minute regional heat 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 should be no more than £4.50 per head based on three portions and it must be nutritionally balanced. The menu must also feature at least one product from Unilever Food Solutions’ sector-relevant catering range.
Neel Radia, national chair of the NACC, added: “Congratulations to all those making the final of the NACC Care Chef of the Year Competition 2025. We are celebrating the Silver Jubilee of this fantastic event.
“The standards that we see in this competition is as high as it has ever been and the dishes served would bring delight to any diner, wherever they were eating. The finalists should be immensely proud of their efforts so far. I am sure that they will want to impress the judges once more in October.”
The NACC is supported by main sponsor Unilever Food Solutions along with longstanding event sponsor the Worshipful Company of Cooks.
This year they will be joined by new sponsors including crockery sponsor Foodcare Systems, small equipment sponsor Metcalfe Catering Equipment, heavy equipment sponsor Rational UK and hygiene sponsor Blueleaf Care.
For more than 30 years, the NACC has been committed to raising standards of care catering and championing the positive impact nutrition, hydration and mealtimes have on the physical and emotional health and wellbeing of the elderly and vulnerable in care settings.