Dining
Menus are adjusted according to season, and fresh local produce is used wherever possible. Special diets are catered for and the home gives much thought to providing appetising and varied food for diabetics, vegetarians, vegans as well as gluton-free, low-salt and low-salt diets. Soft food diets are also catered for. Fresh fruit is always available at the home and is usually served as an alternative to biscuits during the mid-afternoon. Menus are rotated on a six-week basis. We are noted for serving a wide selection of traditional home cooked, healthy food. The home currently has a five star (“Excellent”) environmental health rating
Our kitchen manager, Mrs. Barbara Pierce, is NVQ trained in ‘catering and hospitality’ and has over 30 years experience of catering.
A typical weeks menu is shown here.
Sandwiches are available as an alternative at teatime and the home always has a range of alternative desserts such as yoghurts, angel delight or jelly.