Sanctuary Celebrates Culinary Creativity at Annual Chefs’ Conference

Sanctuary Care proudly hosted its fifth annual Chefs’ Conference, bringing together culinary talent from across its Sanctuary Care homes and Sanctuary Supported Living’s services for a vibrant celebration of talent, innovation, and creativity in care catering.

From inspiring live demonstrations to thought-provoking discussions, the day was a true celebration of passion and progress.

This year’s theme was ‘Change,’ exploring how Sanctuary continues to evolve to meet the expectations of future generations. From embracing plant-based living to reimagining traditional menus, the event highlighted the organisation’s commitment to pushing boundaries and continually enhancing the mealtime experience for residents.

The day kicked off with a breakfast food tasting session designed to inspire a fresh take on morning meals. Attendees then enjoyed a lively Big Brother-themed Q&A with the regional hospitality team, followed by ‘Taking the Biscuit,’ where chefs showcased their favourite sweet creations.

Guests also took part in the Great Pasty Debate, waving their flags to cast their votes between the Scottish Bridie and the Cornish Pasty in a delicious showdown.

Guest speakers The Happy Pear shared insights into plant-based lifestyles, cooking up mouth-watering vegan cuisine, while Brakes, Unilever and Quorn Professional delivered engaging presentations and interactive tasting sessions.

A highlight of the day was the awards ceremony, where the winners of MasterChef 2025 were revealed. Sanctuary Care’s Ruaan Prins from Heathlands Residential Care Home in Pershore was delighted to take first place, with Angela Robinson from Sanctuary Care’s Redhill Court Residential Care Home in Birmingham and Sue Truby, from Sanctuary Supported Living’s Sidegate Lane in Ipswich, a residential care home for adults with mental health needs, securing second and third respectively.

This was the final Chefs’ Conference for Sheila O’Connor, who retires as Sanctuary Care’s Director of Operations in the Spring. Sheila said: “Our Chefs’ Conference has evolved into something very special indeed – it is a true reflection of the passion and creativity that drives our regional and local hospitality teams to continually enhance the mealtime experience our residents enjoy.

“It is something we are deeply proud of, both showcasing the incredible culinary talent we have, and setting the standard for industry leading innovation in care catering.”