Qualified chef, baker and confectioner – when it comes to beautiful dishes, Tracey Hampson can do it all. Head Chef at Worthington Lake Care Home since 2021, Tracey went straight from school to catering college where she completed her Level 1, 2 and 3 qualifications.
As passionate about cooking as she is about sharing her knowledge to team members and residents, Tracey has recently started delivering cookery demonstrations. Worthington Lake is part of the Standish Care Village, a unique care setting in the Northwest that will be completed later this year with the addition of a third home, Langtree Care Home. Tracey will support the new home in its kitchen set-up and delivery of a first-class, nutritious and exciting menu.
Five Suggestions with Grated Cheese
Stunning Sauces – A well-made cheese sauce is all about balance. For our residents, it’s an adaptable base that adds richness and depth to meals, while also making foods easier to eat. For me, it has to be mature cheddar!
Cheesy Potato Boats – These are a favourite of our residents. Crisp potato edges, silky soft centres, and a rich, melted filling – what’s not to love. The cheese mix includes a hint of mustard or Worcestershire sauce to elevate the flavour without overpowering. It’s an ideal choice for a warm, nourishing snack that stimulates the appetite. Add a bit of bacon too, if you’re feeling adventurous!
Cheese & Onion Pie – Success is all about the pastry-to-filling ratio. The filling needs to be rich and creamy without becoming too dense, which is why we slow-cook the onions to bring out their natural sweetness and use a mix of cheeses for complexity. The pastry must be soft enough for ease of eating but still provide that satisfying, buttery bite. It’s a dish that brings a lot of nostalgia to our residents so we can’t miss with this one!
Welsh Rarebit – A deceptively simple dish where technique makes all the difference. The cheese topping must be thick enough to coat the bread without making it soggy, which is why we use a roux-based mixture rather than just melted cheese. The addition of ale or mustard really gives it a lovely kick. We tailor the consistency so all residents can enjoy it.
Cauliflower Cheese – The key to a good cauliflower cheese is ensuring the vegetable retains some structure while absorbing the flavours of the sauce. We blanch the cauliflower to prevent it from becoming watery, then bake it in a cheese sauce that has been seasoned with a hint of nutmeg for warmth. No Sunday roast is complete without it!
