As part of an ongoing partnership between Orchard Care Homes and Young’s Foodservice, over 15 Cooks from across the Orchard Care Homes Group attended a hands-on training day in October, at Young’s Inspiration Centre, in Grimsby, which houses a specialist training kitchen.
Development Chef Joel Carr demonstrated to the Cooks ways that they could use fish within a variety of dishes that are quick and simple to prepare, are nutritionally fortified, and strongly flavoured. He also showed them how best to make use of leftovers, such as vegetables and potato skins.
Food and Beverage Manager for Orchard Care Homes Dianne Lilley said, “We are continually striving to ensure that our catering staff have access to ongoing training and development that is relevant within the context of care catering.”
“We are delighted that Young’s Foodservice has supported us in delivering this course, as fish is a staple food within our homes, offering multiple health benefits to residents. Fish Friday is one of the most popular days in many homes.”
“Fish can also be used in a variety of different dishes that are simple to make, and which improve the diversity of our menus, ensuring a positive mealtime experience, and also meeting residents’ nutritional needs.”
Throughout the course of the day, the Cooks were set challenges including devising snack dishes using only five ingredients. Lorna Baker, Cook from Cambridge Park, in Grimsby said, “I have really enjoyed the course today, and found it very useful. The learning has been interactive and hands-on, and I have liked having the opportunity to meet colleagues from other homes, and share ideas and experiences that we can all take back to our residents.”
The partnership was established earlier this year, with Young’s Foodservice supplying Orchard Care Homes with a variety of sustainable fish, as part of their ‘fish for life’ programme, including Alaskan Pollock, Smoked Haddock, and Mackerel.