In September, 11 Porthaven chefs took part in a hands-on breadmaking workshop at The Bertinet Kitchen in Bath. The chefs learned how to make traditional and nutritionally balanced bread, pastries and finishing techniques, gaining practical recipes to bring back into their own kitchens.
Porthaven chefs will be embedding the new bread recipes into weekly menus, offering residents greater variety and freshly made food. Residents will be invited to take part in baking activities, creating opportunities for engagement, enjoyment and wellbeing while ensuring meals remain nutritionally balanced.
John Huggett, head of hospitality at Porthaven Care Homes who took part in the masterclass, said: “Nutrition in care is one of the sector’s most pressing challenges, and we believe chefs are central to solving it. At Porthaven, we are investing in their skills so our residents benefit from food that is freshly made, nutritionally balanced and enjoyable every day.
“Learning directly from Richard Bertinet has been hugely invaluable. His recipes and expertise will cascade through our homes, and we are so grateful for his collaboration in helping us set a higher standard for food and wellbeing in care.”
This collaboration builds on Porthaven’s growing relationship with Richard Bertinet, who earlier this year led a cookery demonstration at Cotswold Gate Care Home in Burford.
Richard Bertinet, baker and chef at Bertinet Kitchen School of Cookery, added: “It was a great day. We worked on a mixture of bread doughs, sweet doughs and simple pastries, focusing on helping the chefs really understand the method behind the recipes.
“Consistency is very important in care settings, so I wanted to show them not just the recipes, but the way of working that keeps standards high even when new chefs join a team. It’s always a pleasure to teach and share ideas – every chef has their own approach, and we learned from each other.
“They left with bags full of bread and pastries, and I look forward to visiting a Porthaven home soon to see how they’ve put these techniques into practice for their residents.”