Prior to launching our Spring and Summer Menus we have reviewed the menus to ensure all dishes are served with a gravy or sauce to increase ease of eating and the new picture recipe book has been introduced to support texture modified meals that will continue to be presented well. We are also planning to be introducing a trail of the catering team serving the meals ensure presentation and all components of the meal are served, and allowing the care staff to fully focus on the residents needs to limit any delays in assisting them.

In tandem with the new menus we are introducing nutrition training e learning sessions which encompass issues of record keeping, care planning, texture modification, and fortification

There will also be an additional session on recording on food and fluid record charts. The chefs and cooks will continue to visit the dining room at service and attend flash meeting


We have also introduced picture books to show the residents which meals are available at each service.