MAGAZINE

Depending on which way you liberated this magazine from its packaging, you might already be privy to the exciting secret I’m going to impart. From this issue onwards, Care Home Catering will be twice as nice and offer double the value, as we are now twinning with NACC Voice, a new publication that marks the the natural progression of the National Association of Care Catering’s newsletter. The result is that as well as all the regular features that you expect to find within the pages of Care Home Catering, you’ll also be able to enjoy all the latest news and views from the NACC in one neat package. Never say we don’t spoil you! 

In this first edition of NACC Voice, you’ll be able to read how the association celebrated the 25th anniversary of its Chef of the Year award at the House of Lords, where it also launched the 2025 competition. To learn more about it simply turn the magazine over and discover our second front cover.

But first, turn to page 8, where you’ll find the latest update on the Care Home Catering Forum, which will take place on Thursday 5th June at Farmers & Fletchers Hall in London’s Barbican. One of the event highlights is the presentation of the Care Home Catering Awards in five categories and for a sneak preview of the finalists, quickly turn to pages 26-27!

This year, 10 speakers will give presentations at the event, three of whom, Richard Ayres of Care England and Preston Walker and James Ball of OHK, also feature in this issue’s Big Read on pages 12-14. Following the publication of Care England and OHK’s White Paper on the care and management of dysphagia at the end of last year, Ayres, Walker and Ball, together with Professor Martin Green, the CEO of Care England, explain how the 4 million people currently living with dysphagia in the UK could be helped to enjoy happier and healthier lives.

By happy coincidence, our feature on modified and textured food, on pages 34 to 37, offers some useful suggestions as to how the food served to those living with swallowing difficulties can be cooked, prepared and served to best advantage.

And as a positive indicator of how far the care catering sector has already come, turn to pages 38-39 to read Rachael Masters’ fascinating account of the progress that has been made since she first founded Focus on Undernutrition 25 years ago. Rachael will also be returning to the Care Home Catering Forum this year to advise how the recommendations contained with the Care Home Digest can be practically applied.

The fifth speaker at the Care Home Catering Forum, is also the subject of Chef’s Corner on pages 32-33, where Richard Glover, the group catering manager at Milford Care, reveals how his attendance as a delegate at last year’s event inspired him to change the course of his life. 

Meanwhile, after what seemed like the longest, greyest and most dismal January ever, the first days of spring sunshine are always cheering and encourage us to anticipate the warmer days to come. What better way is there to celebrate them than with a delicious dessert, topped with ice cream? Find inspiration on pages 16-21. And what could be nicer than to complement a dessert with a warming – or cooling - beverage? Discover some moreish and nutritious options on pages 29-30. Elsewhere, you’ll find all of our usual news pages.

The advent of spring always heraIds special days of celebration, including St Patrick’s Day and of course Easter, but it’s becoming increasingly popular for different foods to enjoy their own designated days too. In fact, this Spring, whole weeks have been allocated to the delectation of British Pies and British Sandwiches, and we mustn’t forget the Fairtrade Fortnight either. And while these occasions can be used to inspire a host of themed events at care homes, the week that is possibly the most relevant for care caterers is Nutrition and Hydration Week, which extends from 17th-23rd March.  A Global Tea Party is due to take place on the Wednesday of that week, and is thus the perfect opportunity for cake-scoffers everywhere to indulge themselves.

And as an accomplished cake-scoffer myself, I can’t wait! 

Val Hirst 
Editor