Chef’s Corner The past few months have seen us celebrate Easter, a wonderful Mother’s Day high tea with a heartwarming slideshow of glamour photos of our beautiful residents. A milestone 103rd birthday and in conjunction with the lifestyle team, we have created a several challenging but fun morning teas Beck
to support their cultural travel destination theme. With an Irish cream cake for Ireland, sushi and fruit sando’s for Japan, donuts and hotdogs for America and pastries and croissants for France. The increasingly popular buffet breakfast has bought joy to the kitchen team watching the residents enjoying sometimes second and third helpings of a buffet breakfast with their co-residents. The connections made and the hum of conversation make all the effort worthwhile. Coming up: We are transitioning from our lighter summer menu to a warming a hearty winter menu, with suggestions from residents on some classic favourites from their childhood. Spaghetti Bolognaise has been a requested meal and will be making an appearance in the coming weeks. Warming, tasty, comforting food that brings memories of past of meals shared with our families. With the weather cooling, our soups have become increasingly popular. Nourishing soul food, full of flavour, packed with nutrition and high in protein. Often residents stop by the kitchen to thank us for the delicious food; to let us know how much they enjoyed a meal or soup and to ask if they can have their favourite item on the menu every day – this week it was the home-made apple pie!. This encourages our kitchen team to use all their skill set to ensure our residents are getting the very best at all times. The feedback helps us to curate a menu designed for them
and helps us to provide the best, always. Head Chef Beck and the kitchen team.
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