My name is Nigel and I am the Head Chef here at Eastcote Park. As Head Chef, I take pride in delivering an exceptional dining experience that reflects the high standards and luxury lifestyle at Eastcote Park. Every menu is thoughtfully crafted using fresh, seasonal ingredients to create beautifully presented, nutritionally balanced dishes that delight the senses. I lead a talented kitchen team, combining creativity with care to ensure every meal is tailored to our residents’ individual tastes and dietary needs. From elegant fine dining to comforting favourites, my goal is to make mealtimes a true highlight of life in our home.

I qualified as a chef in 1990 at Solihull college. Having worked in a number of hotels and restaurants I became Head Chef at Eastcote Park 4 years ago. In that time I am very proud of what I have achieved including recognition in the following prestigious Catering Awards:
• 2022 Finalist of National Association of Care Catering Awards
• 2023 Runner-up of National Association of Care Catering Awards
• 2024 Runner-up and Highly Commended Main Course of National Association of Care Catering Awards
• 2025 Finalists in The Great British Care Awards Midlands region
• 2025 Finalists in National Association of Care Catering Awards

I have spent the last 35 years in hotel and restaurants. Food plays such an important part of our day to day living not just nutritionally but psychologically too, which is why it is so important to deliver consistently good food.

Group Executive Chef at Loveday & Co, I oversee the food and dining experience across our properties, with a focus on delivering exceptional restaurant-quality food within a care environment. My approach is centred around fresh, seasonal ingredients, great flavour and thoughtful presentation, ensuring every dish is both nutritious and something our members genuinely look forward to eating.

Our menus combine familiar favourites with modern, creative dishes, from beautifully prepared fish and seasonal meats to vibrant vegetarian options, fresh soups and indulgent desserts. We place great importance on variety, balance and using quality ingredients, while adapting dishes to meet individual dietary and nutritional needs.

For me, food is about much more than nutrition. It brings people together, creates memories and should always be one of the highlights of the day.

Richard Glover is Head Chef at Ashbourne Lodge Care Home and Group Catering Manager for Milford Care. With more than 25 years of catering experience, Richard's career has taken him from restaurants, hotels and cafés to becoming an award-winning leader in care catering. Passionate about person-centred dining, he specialises in creating nutritious, visually appealing meals that support the health, dignity, and independence of older people, particularly those living with dementia. His innovative approach to nutrition and hydration recently earned him the Creative Nutrition Award at the Dementia Care Awards, recognising his work in developing personalised nutritional support and enriching dining experiences for residents. Richard is committed to raising standards in care catering and believes great food has the power to bring comfort, connection and joy to every stage of life. His greatest reward is seeing residents thrive through meaningful, person-centred dining experiences.

I am the Head Chef at Heathland House, responsible for preparing, cooking, and serving fresh, seasonal, and nutritious meals. I create seasonal menus and lead the kitchen team to ensure every mealtime is not only delicious but also an enjoyable experience for our residents. My team and I take pride in making every dish with care and attention, turning each meal into a highlight of the day.

I have been cooking for 10 years and have been part of Cinnamon for nearly 8 years. I began as a kitchen assistant and worked my way up to Head Chef, developing both my culinary skills and leadership experience along the way. I hold an NVQ Level 3 in Production Cooking and was honoured with the Non-Care Team Member of the Year award at the Cinnamon Awards, recognising my contribution to the team and the home.

Before becoming a chef, I spent 8 years working as a qualified carpenter. I lived in Canada for 3 years, where I first started working in kitchens and discovered my true passion and love for food. While there, I also became a devoted fan of the Toronto Blue Jays, a passion I continue to follow from England.

My culinary journey began over 10 years ago when I started working in a kitchen as a Kitchen Assistant. I was inspired by the chefs I worked alongside, their meals and the joy that food brought to residents. Over the years, that inspiration has grown into a career that I truly love.

For me, creating meals for residents is about much more than food. I love seeing residents enjoy their meals and knowing that the food I create can bring comfort and happiness.
I find inspiration in different cuisines and the feedback I receive from residents, relatives and colleagues. I also enjoy learning new techniques and creating dishes that are both nutritious and full of flavour.

My approach to cooking focuses on flavour, balance and presentation, with every dish thoughtfully created.

As a NACC Chef of the Year finalist, I’m excited to take part in the final, challenge myself, learn from other talented chefs and showcase my creativity and passion for cooking.

One of the most enjoyable and rewarding aspects of working here at Trymview Hall as Head Chef is the day to day interaction with the residents, seeing them thrive and seeing them enjoying the food.

My back ground has been in hospitality for 27 years and I have been working for Care UK for 7 years. Before this I was Executive Chef for The Royal British Legion and have achieved an AA Rosette at The Bath Arms while working there.

I thoroughly enjoy working for Care UK and enjoy the unique challenges this environment brings. My commitment to getting to know every resident, their individual preferences, likes and dislikes and creating menus with them, making sure the dishes are nutritionally balanced encompassing individual requirements. We work closely together to ensure the best possible care and service to each resident.

As a passionate Head Chef, I combine culinary expertise with deep nutritional care to elevate our residents' daily dining experience. My role goes far beyond managing a busy kitchen; it is about creating meaningful, comforting moments through food. Every day, I design and prepare balanced, seasonal menus tailored to the unique dietary needs of our residents, including specialized texture-modified diets for dysphagia.

I take pride in using fresh, locally sourced ingredients to cook wholesome meals from scratch, ensuring high nutritional value without compromising on flavour. Collaboration is at the heart of what I do. I work closely with clinical teams, speech and language therapists, and families to support individual health goals. Leading and inspiring my kitchen team, maintaining strict food safety standards, and engaging with residents to gather feedback are my top priorities. For me, food is medicine, comfort, and connection.

My name is Tomasz Niedzwiecki, and I am the Head Chef at Richmond Villages Willaston, a Bupa care community in Cheshire specialising in dementia care. Since graduating from catering college in 2000, I have built extensive hospitality experience across a range of establishments, including five-star hotels, AA Rosette restaurants, and high-volume gastro pubs.

For the past five years, I have had the privilege of creating nutritious, tailored meals for residents living with dementia, supporting both their wellbeing and quality of life. This role has been the most rewarding of my career, combining my passion for exceptional food with person-centred care. Preparing meals for individuals with complex dietary and nutritional needs requires specialist knowledge, creativity, and compassion. My passion for cooking and caring for others began at an early age, helping my mother in the kitchen and supporting the care of my grandparents.

I’m the Head Chef at Eden Court, where I create nutritious, seasonal menus tailored to the needs of our elderly residents, including those with dementia and specific dietary requirements. My role is about more than just food, it’s about enhancing quality of life through thoughtful, appealing meals that residents look forward to.

I’ve worked across pubs and restaurants, gaining hands-on experience in fast-paced kitchens and refining my culinary skills. Transitioning into care has allowed me to bring creativity and restaurant quality meals into a setting where food plays a crucial role in wellbeing and comfort.

My love for cooking began in my grandfather’s bakery in Sicily, where I learned the value of food made with care. Now a father of two young girls, life is wonderfully busy both in and out of the kitchen. I’m passionate about using food to make people feel at home, wherever they are.

I am a passionate and dedicated chef with a strong commitment to producing high-quality, well-presented food. I take pride in using fresh ingredients and creating dishes that are both flavourful and appealing. My role involves planning menus, preparing and cooking a wide range of dishes, managing food preparation, and ensuring that every meal is produced to a consistently high standard.

I enjoy developing new recipes and adapting dishes to suit different tastes and dietary requirements. I am organised, hardworking, and able to work efficiently in a busy kitchen while maintaining high standards of food hygiene, safety, and cleanliness. I also understand the importance of teamwork and communication and enjoy working alongside other members of the kitchen team.

As a chef, I am always looking for ways to improve my skills, develop my knowledge, and bring new ideas to the menu. I take great satisfaction in creating food that people enjoy and appreciate.

Tristan Welch is a chef, consultant and passionate advocate for raising the standard of food and nutrition in care.

After a career spanning some of the world’s leading kitchens, including Le Gavroche, L’Arpège and Pétrus, Tristan moved into the care sector over six years ago and discovered an area of hospitality that has become incredibly important to him.
Today, much of his work focuses on helping care homes make food both nutritionally valuable and genuinely enjoyable. He develops nutrient-dense menus, supports chefs through training and mentoring, and creates practical systems that improve consistency, quality and the overall dining experience.

Tristan believes food in care should never simply be about meeting nutritional requirements. It should provide pleasure, dignity, familiarity and something to look forward to every day.

His ambition is to help raise expectations across the care sector and demonstrate the powerful role that great food and better nutrition can play in people’s wellbeing.

As a Care Chef at Caring Homes Group, I am passionate about using my culinary skills to enhance the dining experience for our residents. Over the past year, I have introduced innovative initiatives such as Chef’s Table, giving me and our chefs the opportunity to sit with residents, hear their stories, understand their food memories, preferences and dietary needs, and create bespoke menus around them.

I enjoy being creative with food and developing dishes that are both visually appealing and full of flavour, while ensuring they are nutritionally balanced and suitable for individual requirements. Chef’s Table has allowed me to bring a more restaurant-style experience into our homes while, most importantly, putting residents at the heart of the menu.

Alongside developing food, I enjoy training and mentoring other chefs, sharing ideas and encouraging creativity across the group. For me, great care catering is about knowing the resident, understanding what they enjoy and turning that knowledge into exceptional food.