Themed dining experiences create fun and memorable occasions for residents and staff alike. Billie Moore, managing director of McCullough Moore – the creative force behind many a breath taking NACC event – shares her expertise and top tips to help you transform teatime into something very special.
Texture modified food for those with dysphagia now has safer frameworks to follow. This framework is called IDDSI. Here's what you need to know to implement and comply.
Sophie Murray, head of nutrition and hydration at Sunrise Senior Living and past national deputy chair of the NACC, uses the senses to create a dining environment that positively supports people with dementia.
Primrose Bank Care Home in Poulton-le-Fylde, which was crowned Care Establishment of the Year at the NACC Awards 2018, has established popular ‘Nutrition & Hydration Stations’ that help keep residents nourished, hydrated and independent. Nick Dutton, the operations manager, tells us more.
Afternoon Tea has enjoyed a resurgence, with hotels, restaurants and cafés up and down the country serving their delicious take on the tradition. Care homes have embraced the trend too. Gill Thrush, head of hospitality for Harrogate Neighbours Housing Association, tells us why it's so good for residents' health and wellbeing.
Caroline Benjamin, the founder of the Food Allergy Training Consultancy, lends her expertise to help understand and navigate the pending changes to labelling food items that are Pre-Packed for Direct Sales (PPDS).
Respected Chef Ian Nottage sheds some light on all things seasonal. Seasonality can be confusing for the chef. With imported produce available all year round, we can have strawberries, asparagus, broccoli, tomatoes and so on, available for 12 months of the year.
Colin Wheeler-James, founder of the Ground up Cookery School in Crockernwell, Devon, shares his passion, knowledge and calendar for foraging. With an abundance of natural produce out there, why not give it go?
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