A talented Sanctuary Care chef has had a taste of success by scooping a coveted place in the final of a prestigious national competition.
Chris Hill, chef at The Rosary Nursing Home in Bridgwater, competed in the South West Regional Final of The National Association of Care Catering’s (NACC) Care Cook of the Year Competition and will now go on to compete in the finals, to be held in June.
The challenge was for chefs to produce a nutritionally balanced menu suitable for a care home setting. Dishes were then judged on a range of factors, including innovation, costing, nutrition and flavour.
Chris served up a taste bud tingling menu comprising of Chicken Wellington stuffed with sausage meat and black pudding, fondant potato and a creamy mushroom sauce, followed by a black forest berry pudding with a vanilla cream.
Speaking about his achievement, Chris said: “Competing in the regionals alone was a great experience that I thoroughly enjoyed and I’m really looking forward to the next stage of the competition.
“The NACC Care Cook of the Year Competition is a great way to showcase the high quality of care catering and the passion that care chefs have for what we do.”
The Care Cook of the Year final will take place at the Barking and Dagenham College Technical Skills Academy. The event is one of the longest standing cookery contests in the UK and is aimed at raising the profile of care catering.