There’s a transformation happening in care facilities across the UK: rather than simply keeping residents fed and hydrated, more providers than ever are focusing on high-end provision with quality ingredients and a luxury dining experience. Here, Josh Perry – Head of Sector for Care at AVE – explores this trend…
A growing number of high-end settings are aiming to provide menus and dining areas which match those of a top-class restaurant or hotel, with some even hiring Michelin-starred chefs to curate their cuisine.
Whilst this may not be feasible for many providers, there is a tangible shift towards a nutritional offering which delivers taste, quality and choice for elderly and vulnerable diners.
It’s been partly driven by the enhanced understanding we have around the importance of food, beyond its nutritional make-up. We know that people’s experiences around the dining table can influence everything from their wellbeing to their sense of independence, forming a key part of the person-centred care which is so integral to the industry today.
Against the challenges of rising food prices and supply chain disruptions, the sector is working hard to enhance choice and taste – including incorporating a wider range of dishes for residents to enjoy. Experimental flavours, exotic ingredients and innovative combinations now have a firm place alongside more traditional meals, seeing curries, stir-fries and even street-food-inspired meals offered alongside comforting favourites like roast dinners and casseroles.
Of course, the key to be able to provide a larger range of appetising options is forging strong relationships with suppliers. By ensuring two-way communication between supplier and caterer, the insights providers can glean can assist them in ensuring they can procure quality products, meeting goals around sustainability, seasonality and of course availability.
Because financial constraints may limit the ability to hire a well-known chef, source extravagant ingredients, or style their dining area like a five-star restaurant for most providers. But, with an optimised supply chain in place, the entire industry can make moves towards ensuring that what’s being served up to the most vulnerable in our society is tasty, appetising, and feels more like a restaurant experience than simply being fed as a tick-box exercise.
