Evolve Care Group organised a catering training day at Nisbets, the National Catering Equipment Centre in Bristol.

This day focused on sustainability in catering, encouraging employees to explore innovative methods for reducing waste, creatively repurposing surplus ingredients, and adapting simple recipes into popular favourites.

Staff were taught how to prepare three basic soup recipes, with chef Joe Oliver from Creed Foodservice demonstrating how to elevate each one with just a few additional ingredients. Participants also experimented with making bread in various shapes and flavours, showcasing how small, mindful changes can lead to significant positive outcomes in flavour and sustainability.

The session also addressed the needs of residents who require a pureed diet. Employees were shown how to present pureed food in a more visually appealing way, ensuring it closely resembles formed food, for instance, moulding pureed carrots into the shape of a carrot.

Oliver said: “The meals prepared by these kitchen teams could be among the most meaningful moments for family members [care home residents], which is why every meal should feel special.”