Head chef on shaping new home's menu from scratch

Paddy Talbot is head chef at the newly-opened Buckler’s Lodge and has spoken to Care Home Catering about the process of designing its menu.

The head chef at a newly-opened care home has spoken about the process of shaping its menu from scratch as the first residents arrived.

Paddy Talbot was appointed head chef at Buckler's Lodge in Crowthorne, near Reading, and quickly started work creating a menu from scratch. 

He had held head chef positions in care settings for 14 years before he began work at the home, which is run by not-for-profit Greensleeves Care, in March 2022. At that time, the home's first two residents - a married couple - were Talbot's sole focus.

More are moving in - there are now 11 residents - and the home can support 80 people at full capacity, meaning Talbot is adapting to new requirements, likes and dislikes after meeting each new person one-on-one.

The head chef has created a four-week menu cycle, which makes use of seasonal produce and incorporates both old favourites and new dishes from different cuisines.


Talbot speaking to a resident about their choices

"I have had great conversations with the current residents at Buckler’s Lodge about their favourite foods from their childhoods and then as adults, when several of them served in the RAF and Army," he says.

He has also worked with the rest of the Buckler's Lodge team to make sure meals are served at the right times of day, depending on residents' needs.

“In many care home settings, the main meal of the day will be served at lunchtime, however our residents expressed that a large meal at lunchtime can make them feel tired and less engaged in the afternoon activities," he explains. "Thanks to this insight, I now serve a lighter meal at lunch, with the main meal in the evening, which works much better for our residents.”

Alongside its regular dining areas, Buckler's Lodge has two private dining rooms intended for celebrations such as birthdays or anniversaries, when residents' families may wish to join and dine with them. Talbot says he believes the environments create a more personal atmosphere.

He says he is looking forward to getting to know more future residents and designing a collaborative menu.

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