A SOLIHULL care home chef has been shortlisted for a prestigious award.
Matthew Burke, head chef at Blossomfield Grange, cooked up a storm and impressed judges at the National Association of Care Catering Awards (NACC) with his innovative and nutritionally balanced menu.
The NACC Awards celebrate individuals and teams who go above and beyond to deliver exceptional food and dining experiences in care settings. Matthew’s win highlights his dedication to creating meals that are not only delicious but also tailored to the health and cultural needs of residents.
Matthew was named Chef of the Year in his region and has now been put through to the finals for the national award.
Matthew’s recipe for success is his plant-based approach, aligning with the preferences of the home’s Halal-observant residents, who have opted for a predominantly vegetarian diet.
His main course featured a lentil dahl paired with a meatless kofta, served alongside rice, spinach, onion, and cucumber.
The nutritious dish, rich in protein, fibre, and essential nutrients such as iron, potassium, and zinc, wowed both the judges and residents at the home, and is now set to be permanently added to the menu.
Matthew said: “It is such an honour to be shortlisted for Chef of the Year. I’m passionate about creating meals that are not only nutritious, but that bring real joy to residents every day and reflect their diverse cultures.
“It feels amazing to be recognised for my hard work, and I am grateful to the NACC for this award.”
