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Share Knowledge

The NACC members are at the front line of care catering and overcome challenges and push boundaries to deliver excellence and innovation daily. The sharing of best practice is actively encouraged and essential to inspire new ideas and approaches. Here’s some great examples of progressive care catering.

This is a small sample of resources and downloads available to you, please log into the Members Area to view all Case Studies, Recipes, Best Practise and our Resource Library.

Time for Creativi-Tea

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.

IDDSI in the Care Sector

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.

Dining with Dementia

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.

Nutrition & Hydration Stations at Primrose Bank

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 Delight

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.

Natasha's Law

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).

Seasonality & the Chef

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.

Passion for Foraging

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?