MAGAZINE

!’ve something to confess. I used to be a coke addict. The drink not the drug I hasten to add, but it was a pretty serious addiction just the same.

A two-litre bottle of Diet Coke was purchased every day for years and I drank the lion’s share of it. I liked the taste, I liked the thirst-quenching fizziness and I liked the way it pepped me up when I felt tired. I drank it blithely with little concern for the mounting evidence that artificial sweeteners are bad for us and that carbonated drinks can leech calcium from our bones. And then there was a new study that linked diet drinks with a greater incidence of heart attacks and strokes. This worried me. Not enough to stop and I continued drinking it in precisely the same way, but much less blithely. And then, just before the pandemic hit, I went away for 10 days. There was lots of tea, coffee and dare I say it, more than enough red wine, but there was no Diet Coke and I didn’t seem to miss it. On returning home, I absent-mindedly poured myself a glass and took a great big gulp. I was astounded by its synthetic sweetness and my stomach groaned in protest. And that was it - I stopped. My break away from home had killed my habit and it’s never returned. 

My reason for relating this is simply to illustrate that we all eat and drink things that we know are bad for us. The big question is why? Recently, there’s been a lot of research on the link between our brains and our digestive tracts and how what we put in the latter affects the former. Scientists now agree that keeping our guts in optimal working order is a vital part of maintaining good health. 

Chef and educator Paul Mannering is one of those who has researched the brain/gut connection and is using his findings to ensure that the next generation of care home chefs have all the knowledge they need to deliver tasty meals that also pack a proper nutritional punch. Read what he has to say in this issue’s Big Read on pages 16-19.

This issue sees the first article from our new regular columnist Rachael Masters, a consultant dietitian and the founder of the online learning platform, Focus on Undernutrition. Rachael has lots of sensible things to say on the common care home problem of dysphagia. Read all about it on pages 46-47.

On pages 32-34 chef Chris Bonner shares his shock and dismay at learning that he had type 2 diabetes. Happily, Chris now manages both his own condition and that of his fellow sufferers in HC-One care homes, with flair and humour, while on pages 26-27 we cover the opening of Midford Manor. Based in Bath, it offers a whole host of facilities including an on-site café, a cinema room, a gym and even a rooftop cocktail bar! On pages 20-25 you can find the latest prime cooking equipment, discover everything you need to know about warewashing on pages 28-31 and drool over delicious desserts  on pages 36-39. On pages 42-44, we consider how much is enough when it comes to hydration and on pages 44-45, we look at textured and modified food. Elsewhere you’ll find all of our regular news pages.

But I’ve saved the best to last! On page 10 (drum roll please!) we reveal the names of the finalists for the Care Home Catering Awards 2024.This year, there are 25 finalists over five categories and the winners will be announced on 5th June at the Care Home Catering Forum 2024. Turn to page 8 to learn why you absolutely have to be there!

Looking forward, our summer issue will provide a full Forum preview and cover stocks, gravies and sauces, gluten- and allergy-free diets, cleaning, hygiene and food safety, as well as everything that’s new in the world of refrigeration.
Until then, I wish you all a Happy Easter and as many chocolate bunnies as you can possibly consume –make that dark chocolate though – it’s good for your gut! 

Val Hirst
Editor