More than 80 residents of Orchard Care Homes who are without family or friends this Christmas, will now receive Christmas gifts, thanks to the generous efforts of employees from Humberside Business, Young’s Foodservice. The Young’s Employee Shoebox Appeal, saw staff from the company donate a range of gifts which have been packaged together for the residents to open on Christmas Day.
For varying reasons, there are people in care homes who will not receive planned visits from friends and family over the festive season. As part of an ongoing initiative by the care home group, Home Managers highlighted over 80 residents from 25 care homes across the country, including from the north west, midlands, Yorkshire & Humberside and the north east.
Tracey Tomlinson, Group Head of Sales and Marketing at Orchard Care Homes commented, “What a generous gesture this is from Young’s Foodservice.
“We are delighted that thanks to the generosity of the Young’s employee shoebox initiative, smiles will be brought to the faces of residents who may otherwise be feeling lonely. Orchard Care Homes has been working with different companies for several years to ensure that there is a thought for each and every one of our residents at Christmas, and we will be working hard to deliver those packages this week.”
Victoria Sterling, Young’s Foodservice Business Account Manager working with Orchard Care Homes commented,
“Young’s Foodservice is delighted to be able to help Orchard Care Homes bring a smile to residents’ faces this festive season. Christmas is always seen as an important time for families, but it is important that we remember all those that may feel lonely during this time.”
Orchard Care Homes’ ongoing partnership with Young’s Foodservice was established earlier this year, when Young’s Development Chef Joel Carr hosted a hands on training day with over 15 cooks from the Company to highlight how 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.