What's Cooking at Four Seasons?

In the last year or so, many people within the care sector have woken up to the importance of the overall issue of food

Within Four Seasons Care Homes, the resident’s meals – their quality, quantity, nutritional balance and the audit trail of the produce – have always been an important issue. For the past six years Les Summers, newly promoted from Purchasing Manager to Director of Purchasing and Hotel Services, has been leading this focus, with the support of the trained chefs in each of Four Seasons 350 care homes, plus the expertise of the major suppliers whom Four Seasons purchase from.

In the last year or so, many people within the care sector have also woken up to the importance of the overall issue of food – and various campaigns, sometimes involving celebrity endorsement, have appeared.

“The current focus on food within the sector is of course positive, as anything which raises the profile and importance of the issue is good, ultimately for care home residents” comments Les Summers. “Here at Four Seasons, we have for many years understood not only the vital nutritional role of our menus but also the key social importance of mealtimes. Our menus have always taken account of the need for choice and regional variations and to drive this, our senior chefs regularly update and review the menus and recommend their specialities. The launch of our latest addition of the Group Menus in the manual ‘Food for Thought’, looks at all aspects of the catering experience and we see it as key to driving excellence within out homes” continues Les Summers.

So that Four Seasons can ensure the high priority given to meals continues, a new appointment has been made with Christine Hamilton joining as Executive Chef. Christine’s main aim will be to give additional help and advice to the Four Seasons homes catering staff.

Christine joins from the Compass Group where she was a multi site Chef/Manager for the past six years, with the in-stores restaurant division, also encompassing food safety auditing and risk assessment. Prior to that she worked in the healthcare sector with BUPA for several years, where she was a nominee for the Radio 4 Food Programme Awards. She started her career in school catering, moving from washing pots and pans, through catering college, to managing school restaurants (winning the Cheshire School Cook of the Year Award in the process).

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