Clarendon Lodge, a Greensleeves Care home in Croxley Green, Rickmansworth, is leading the way in fine dining for its residents.
Head Chef Ovidiu Cimpeanu discusses the multifaceted approach he takes to ensure the home’s residents enjoy varied meals that cater to all dietary requirements, without sacrificing that little bit of luxury.
Ovidiu is fighting the stigma that often accompanies care home food and shining a light on the many homes that take pride in their dishes. He believes that the most important thing is for residents to know that they have a choice, and do not have to just eat what they are given.
Ovidiu states: “Residents should feel like they are at a restaurant, and they should have a choice of dishes. I take pride in building my menus based on the residents’ likes and dislikes, which are as important as their dietary needs.”
The menu at Clarendon Lodge is on a four-week rotation, which ensures variety for the residents. The menu is also seasonal, and the home is now proudly serving its autumn menu, which makes use of the fresh produce on offer.
Ovidiu continues: “I will always use fresh food instead of frozen. The nutritional quality is extremely important, and the residents’ wellbeing is heavily impacted by what they eat. My food is their power!”
Meetings are held which involve both the catering team and residents, ensuring that menu planning is a collaborative process which focuses on the residents’ wants and needs.
Other departments in the home also have a vital input into the menu, particularly for residents who are living with dementia, or dietary restrictions.
Ovidiu says: “Nurses and carers are very important in the design of the menu as well as catering team, as diet is so integral to a resident’s care. We work with external organisations such as SALT (Speech and Language Therapists), dieticians, and the residents’ families as well.”
Ovidiu also stresses the importance of the catering team all working well together, stressing the importance of everybody working towards the same goal and having the same high standards.
The link between food and dementia is a strong one, as many people living with dementia find it easier to recall memories from earlier in their life. A resident might remember their favourite dish from childhood, and Ovidiu’s team will be happy to create this for them, as it sparks emotions and promotes discussion surrounding the memories of the dish.
Ovidiu comments on this, saying: “Many of our residents’ childhood memories about food involve rationing during the Second World War. Therefore, many of these dishes can be quite simplistic and traditional. This highlights the fact that it’s not always the fanciest dishes that can promote residents’ wellbeing.”
I once proposed the dish Mezze Luna (half-moon-shaped pasta) at a menu planning meeting, to the residents’ confusion. Once I explained what it was, they were willing to try it, which was great.”
Whilst Ovidiu has been in the care home industry for over ten years, he stresses that he is still learning from residents every day. He describes the satisfaction he gets from seeing everybody sat around the table, socialising, and enjoying his food, saying:
“It can be a difficult job because of all of the intricacies involved, but believe me, it gives you the best job satisfaction ever.”
For more information about Clarendon Lodge, please visit the home’s website: https://www.greensleeves.org.uk/care-homes/clarendon-lodge-croxley-hertfordshire/