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Pureed Perfection! - How do your pureed meals shape up?

Today we're covering the second of our award winning care chefs, Malcolm Shipton. Having run pubs for a good few years, Malcolm decided 10 years ago that he fancied a "nice quiet little job" in a care home and moved to run the kitchen at Wren Hall Nursing Home in Selston, Nottinghamshire.

Malcolm attended our workshop to help improve the presentation of pureed meals, 3 years ago and heard from our then, trainer-chef, Sinead, how she had been appalled at the food offered to her father in hospital. Sinead’s father had throat cancer and because he has swallowing difficulties was only being fed jelly, custard and rice pudding, resulting in limited nutrition and quality of life.

Galvanised by this story, Malcolm understood how the presentation of food affects his residents and their families and went away determined to improve the presentation of the pureed meals at Wren Hall.

Just before Christmas 2016, he won the NACC Dysphagia Chef of the Year, the image below shows him being congratulated for the award.

What changes could you make to your residents lives by taking part in the next workshop on April 25th?

Register now by emailing [email protected] with the subject line "pureed food workshop", we look forward to seeing you there!

Malcolm Shipton shown being congratulated for his award.
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