Oxford nursing home chef is south east Care Cook winner

One of eight caterers who qualified for the regional cook-off, Fower now goes on to compete in the national final in July. Under the rules of the National Association of Care Catering competition, chefs have to prepare a two-course meal with a £1.35 budget for ingredients per person that meets NACC nutritional criteria. Fower's menu was ballotine of chicken with fondant potatoes, baby-glazed vegetables with honey & whole grain mustard sauce followed by coconut-glazed rice pudding with pineapple compote. He said afterwards: "I am thrilled to have won the title of South East Care Cook of the Year, and look forward to representing the region at the national final in July." Neel Radia, south east regional chairman of the NACC, said: "The depth of skill in the care industry has been highlighted today, they have brought their skills they utilise everyday in the workplace to the competitive arena and once again highlighted the creativity that is so often undervalued in this sector." The contest is organised by the NACC and the southeast regional round was supported by Unilever and Knorr, which hosted the event at its development kitchen in Leatherhead.