North East Home Leads Culinary Excellence For Twenty Five Homes

derwentcentreculinaryexcDerwent Care Home in Low Westwood, Newcastle upon Tyne, is the first care home outside of Yorkshire in the Orchard Care Home Group to be awarded a Centre for Culinary Excellence accolade as part of the group’s new award scheme that recognises and gives credit to its cooks and their kitchens.

The home will play a key role in continuing to drive up the food standards and expertise of the Group, acting as a hub for twenty five homes in the area within a thirty mile distance. The home’s four kitchen staff, led by experienced chef Carl McCullagh, will provide advice and support to the surrounding homes, acting as a centre for best practice and leadership in relationship to food and beverage.

To achieve the accolade of Centre for Culinary Excellence, each kitchen must achieve eight benchmarks. These include FSA Food Rating – 5, Care Quality Commission (CQC) – Person centred dining experience, cooking fresh seasonal dishes from scratch, food and menu reflects the preferences of residents, HACCP – Safe and clean kitchen environment, catering with care for diversity, food themed activities for residents regularly undertaken and managing a defined monthly budget.

Comments Kim Chambers, Derwent Care Home Manager; “I am incredibly proud of the kitchen team here at Derwent. Carl has been our Chef since the home opened in 2007 and he works exceptionally hard, creating home cooked dishes and offering our residents a varied menu, that is wholesome and tasty.”

“The team’s dedication is impressive, all are on the final stages of their Level 3 Qualification Credit Framework Diploma in Professional Cookery, and their interest in food and in their own development makes a big impact on their approach to their roles. They fully deserve this accolade.”

Derwent Care Home is a forty-five bed residential and dementia home, offering assisted living in a warm and nurturing environment.

Comments Andy Savage, Food & Beverage Manager, Orchard Care Homes; “It has been a delight working with Carl and his team and this really is an outstanding home. From homemade daily pies and scones, to a slow cooked beef stew, the attention to detail from all the team is top quality.”

“The additional training undertaken by each member of the team is definitely a positive and leading on from this we will be working with a national training provider in 2016 to give additional support and development for all of our kitchen staff across our portfolio of homes.”

The aim is to have several clusters of Centres for Culinary Excellence, each acting as a go-to centre to give support and training to those homes in its vicinity.





COTS 2024