Orchid Care Home part of Angel Care
With over 20 years working as a chef in the care sector, Orchid Care Home’s Executive Chef Dale Buckland remains passionate about driving standards and improving the quality of the food and drink on offer.
After completing his NVQ level 1 and 2 in Professional Cookery, Dale worked briefly in corporate catering before finding his place in the care sector in 2001. Instantly loving the variety, challenge and sense of achievement each day provided but disgusted at the quality and choice on offer to guests, Dale made it his mission to provide the best home-cooked food possible. Twenty-plus years later and Dale’s determination remains undiminished.
“It’s a huge honour to cook for our guests and I love the challenges that every day throws at us,” says Dave. “We have to work on tight budgets and cater for all types of allergies and dietary requirements so it’s a great test for a chef.”
“We change the menu every 4-6 weeks to keep it seasonal, but the favourites tend to be classic dishes such as cottage pie, sausage and mash, as well as two roast dinners a week and fish and chips on Friday. Whether it’s specials, homemade cakes, theme nights, afternoon tea or other events, we work extremely hard to keep everything fresh and stimulating.”
“Our residents play a big role in testing and shaping our menus. This interaction with the residents is one of the most rewarding and enjoyable parts of our jobs.”
“My pantry is filled with Country Range products from the tinned everyday saviours to flours, custard powder, nuts, dried fruits, herbs and seasonings.”
On the Range Recipe
We not try this On the Range recipe for yourself!