The NACC launches Care Chef of the Year competition

The NACC launches Care Chef of the Year competition

The National Association of Care Catering (NACC) has today launched its prestigious NACC Care Chef of the Year 2021 competition.

The competition is open to chefs and cooks working across the care sector, and entries will close on Friday 30th April.

Entrants who make it through to the regional heats in June will be required to create a delicious two-course menu (comprising a main and dessert) that is appropriate for residents in a care setting. The combined food cost for both courses should be no more than £2.25 per head based on three portions, and must be nutritionally balanced. What’s more, the menu must also feature a product from new sponsor Unilever Food Solutions’ sector -relevant portfolio.

The two highest-scoring competitors from each regional heat will secure a coveted place in the national final on Wednesday 6th October at Stratford-upon-Avon College.

In addition, in a move that highlights the importance of cleanliness in the care sector and as a key factor for success in the competition, the NACC has re-introduced the Hygiene Award, which will be sponsored by the Unilever Professional Cleaning range.

Sue Cawthray, national chair of the NACC, said: “It’s wonderful to be able to announce the launch of the NACC Care Chef of the Year competition for 2021. And what’s even better is that there is also the real hope that this year’s event will unfold in person.

“We are also delighted to be working with Unilever Food Solutions as the main sponsor. Our sponsors are essential to the ongoing success of the competition and we are grateful to Unilever Food Solutions for joining us and to the Worshipful Company of Cooks for their continued support. I look forward to an exciting competition ahead!”

For more information on the competition and to download an entry form, visit https://www.thenacc.co.uk/events/care-chef-2021

To read our interview with Tim Ware, the current Care Chef of the Year winner, head to page 30 in our spring issue.

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