In a new regular feature showcasing our most innovative and talented care home chefs, we throw the spotlight on Barry Moorcroft, head chef of Handsale’s Priesty Fields care home in Congleton, Cheshire.

Tell us about your background and how you joined Priesty Fields

I have 20 years’ worth of experience in the care sector, 15 as a care assistant and five as a chef. I was looking for a new challenge and just stumbled across Priesty Fields.

What is special about working at Priesty Fields?

I absolutely loved working at Priesty Fields from the moment I arrived. The building is beautiful and our amazing team is constantly growing. I think the kitchen has big boots to fill to match the care and decor of the building, but I love the challenge. Handsale are a refreshing company to work for.

How do you vary your menu to provide choice for residents?

We have a very varied menu with lots of homemade sweet treats, but we also offer a very varied nutritious menu throughout the week, including meat and vegetarian/fish dishes, each and every day. On top of this, we have freshly produced fruit readily available, snack stations, too, and we also do a little ‘afternoon tea’ trolley with homemade cakes and a cup of tea should a relative want to visit and have some cake.

How do you meet residents’ nutritional and health needs?

We have great communication between the care team and the residents. We have regular one-to-one meetings with the residents, as well as meetings about the menu, etc. I love the one-to- ones because I can sit and relax with the resident and just chat for 10 minutes and they’re generally either positive or productive.

What is your most popular dish?

As sad as it sounds, I think my most popular dish is either ‘Barry’s Brunch’ or the ‘Priesty Fields burger,’ haha!

What is your favourite dish?

My favourite would be a Sunday lunch, home-made Yorkshire puddings, juicy meat and lots of veg, with lots of colour and flavour.

How do you make the dining experience special for residents and their families?

It’s not easy catering to everyone’s different dietary needs/requirements tastes and just general nutrition, though I honestly feel if you offer a well- balanced nutritious diet throughout the week with the menu, that’s half the job done. The rest is just hard work and a want for your plates to look nice and inviting. It doesn’t matter if it’s a level 7 (regular) or level 4 (pureed) meal on the IDDSI framework (International Dysphagia Diet Standardisation
Initiative), for me, every resident should receive a nice tasty fresh colourful looking meal.