Inclusive cuisine wins Mill House Chef Tom place in the NACC Care Chef regional finals
28th February 2020
Here at Mill House in Chipping Campden, we are proud to announce that our Head Chef, Tom Timms is a finalist in the South West Regional cook-offs for the NACC Care Chef of the Year 2020.
During a series of regional heats across England, Scotland
and Wales, care chefs will be showcasing their exceptional talent, skills and
knowledge in this specialist field of catering to secure a coveted place in the
With his innovative, tasty two-course menu, suitable for all
residents regardless of their care needs Tom stood out for his in-depth
nutritional understanding of the ingredients used, as well as aptitude and
flair in flavour combinations. Tom worked extremely closely with residents
designing a menu that features their favourite foods and involved them in the
development of the dishes from choosing the ingredients to preparing and presenting
the plates. He is now preparing to go head to head at the regional heats where
he will compete for the NACC Care Chef of the Year 2020 title.
When Tom joined Mill House as Head Chef, he had no prior
experience or exposure to the care sector, but his moral, ethical and
professional integrity told him, there was a very real opportunity to improve
every aspect of the dining experience for residents. He trained with Caring
Homes participating in their City and Guilds accredited programme which takes
Chefs through how people’s senses, routines and appetites change with age along
with their ability to consume nutrients in the same way, enhancing his existing
skills and knowledge forming a very clear understanding around dysphagia and
Using his passion, creativity and with a total commitment to
his residents he undertook a large amount of research regarding the needs of
his residents, getting involved in developing their person-centred care plans,
learning their likes, dislikes, allergies, preferences, habits, ability,
routines and where they prefer to eat. Knowing that these experiences can
change over time he now develops and offers a larger variety of highly quality
nutritious food, well presented.
His menu for the regional heat finalised with residents
Maureen and Audrey, consists of Three bean ragout filled roasted red pepper
with an Apricot Melba Pavlova and a ‘McDouglas’ Raspberry Vegetarian Jelly and
can be tailored as a soft or pureed option meaning it is fully inclusive for
“As Chefs we know that food will need enhancing to
compensate for the loss of some of the senses in the person living with
dementia. So, we can induce appetite. The more you know about the resident the
easier it is to adapt to their needs and expectations.
“The way we think about dementia continues to develop with
person centred care – putting the person before the dementia and doing what is
best for each individual. We see the person first not the dementia.
“Mealtimes are a big part of everyone’s day and food is a
subject that we all love to talk about. People living with dementia are no
exception to this. Eating and drinking well is an important part of keeping us
all healthy and happy. The way we offer, and design food is essential as well as
how and where it is served. The choices that are given make a real difference
to those who are eating it. Sometimes the smallest things have the biggest
Tom has all passed all three of Caring Homes Group Dementia training standards ‘Living in my World’ which has enabled him to understand how his food has the potential to positively impact on the lives of residents at Mill House. He will be cooking his heart out on the 12th March in Trowbridge with everyone back at Mill House willing him on.
With a first prize of £600 plus a trophy, a residential
delegate place at the NACC Forum 2020 and an opportunity to demo with a 1-year
membership to the Craft Guild of Chefs the competition is open to all
chefs/cooks in the care sector. It takes place over six months, with the paper
judging stage and regional heats culminating in an exciting live national final
on 3rd June 2020 where the NACC Care Chef of the Year is crowned. Throughout
the process, the expert judges whittle down the competitors to the final twelve
as they look for innovation, costing, suitability for the environment,
adherence to nutrition guidelines, taste, overall menu balance, presentation
and, of course, pure talent.
Designed to challenge care chefs, the competition is no mean feat. They are tasked to create an innovative, tasty two-course menu (main and dessert) suitable for someone in a care setting that clearly demonstrates strong nutritional understanding of the ingredients used, aptitude and flair in flavour combinations, technical execution and presentation.
Mill House is looking wonderful after its recent
refurbishment which was revealed just weeks ago by MP for the Cotswolds, Sir
Geoffrey Clifton Brown. The home and dedicated care team provides the highest
standard of residential, nursing and dementia care for up to 45 elderly
residents in a friendly and supportive environment.
If you would like to find out more about life at Mill House, please contact us on 0808 223 5524.
Call us free 24 hours a day, 7 days a week.
Last year we helped over 5,000 families find the right care with free advice on anything from funding care to finding the right home and moving in.
We can help with advice on paying for care and how funding works. We can check availability in all of our homes and send you the latest brochure. If you'd like to meet our Home Manager, we'll book an appointment at a time to suit you.