Angel Kho, head chef at Barchester’s Cherry Blossom Manor in Basingstoke, Hampshire, shares her experience of providing a great dining experience for residents.

Tell us about your background in care

Originally from the Philippines, I followed in the footsteps of my mother, who also worked for Barchester, and joined the company in 2012 as a host (waitress) at Wimbledon Beaumont Care Home. Since then I have never looked back. I worked my way up through the ranks until I moved to Cherry Blossom Manor in 2020 and became head chef. I absolutely love my job. I like to chat to the residents to find out their likes and dislikes so I can present their food exactly the way they like it. I love to come up with new ways to surprise and delight residents with nutritious and flavoursome home-cooked meals.

I was voted ‘Chef of the year 2023’ in the Barchester Care Awards, in competition with the whole Barchester estate of 260 care homes and hospitals, to win this coveted award.

What is special about working at Cherry Blossom Manor? 

Working at Cherry Blossom is a deeply fulfilling and rewarding experience. The opportunity to make a positive impact on the lives of the residents and provide them with care and support through nutrition brings immense joy and satisfaction. First and foremost, the relationship I build with the residents are the heart and soul of why I love working at Cherry Blossom. Each resident has a unique story to tell, and a lifetime of experience and wisdom to share. I love spending time with them, listening to their stories and engaging in meaningful conversations. 

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

Creating my menu involves finding out the residents’ likes and dislikes. Every month the home has a residents’ meeting and they talk about the menu and each resident has unique preferences, dietary restrictions and cultural background. Taking time to get to know them individually allows me to tailor their menu choices; this may involve incorporating favourite ingredients, or recreating cherished family recipes. 

How do you meet residents’ nutritional and health needs? 

I attend clinical governance meetings, in particular to find out the nutritional status of residents who are at risk. I also make time to attend monthly resident meetings and talk about themed lunches and get suggestions for the menu. The team has a daily stand-up meeting where I get updated on any illnesses or changes to diet modifications. I go around the home with the ‘resident of the day’ and discuss likes and dislikes. The home has a quarterly relatives’ meeting to listen to family feedback and suggestions about food service.

How do you care for residents living with dementia?

Some of the residents living with dementia don’t have verbal capacity to communicate. When this is the case, I use a ‘show plates’ technique to facilitate their food choice. I also check their care plans for nutrition and hydration and consider if there are any religious or cultural preferences when it comes to food. I make bite-size finger food for residents living with dementia which is easier to up pick and eat. 

What’s your most popular dish?

The most popular dish at Cherry Blossom is curry. Every time the home has curry on the menu, residents really enjoy it. In addition to its unique flavour, curry also stands out because of its vibrant colours. Braised beef with peppercorn sauce is a popular dish too. The residents enjoy the tender beef and say it melts in their mouths. 

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

In addition to the food itself, the presentation and ambience of the dining area plays a crucial role in making the residents feel special. I strive to create an inviting atmosphere by setting up beautifully arranged tables, using fresh flowers and playing soft music in the background. These details contribute to a sense of dignity and enhance the overall dining experience. Personalisation is key when it comes to making the residents and their families feel special.