Inside the Autumn-Winter Menu: Darren on Creating Seasonal Food in Care Homes & Beyond

With 36 years of experience in the catering industry, Darren, our Head of Culinary, brings a wealth of expertise from a wide range of sectors, from senior living to B&I, restaurants, hotels and schools. His passion for creating nourishing, comforting food in care homes, retirement and senior living communities shines through in every menu he develops.

As we head into the colder months, we sat down with Darren to talk about the inspiration behind this year’s Autumn-Winter menu, the creative process involved and what residents can look forward to at mealtimes.

What can residents expect from this years’ Autumn-Winter menu?

This autumn and winter, our residents can look forward to a menu that’s both familiar and refreshing. We’ve introduced some new dishes to keep things interesting, while also adding seasonal twists to the favourites they already enjoy. And of course, the classics they grew up with are still very much at the heart of our senior living food menus.

What inspired the direction for this menu?

The inspiration for our next menu really comes from that true autumnal feeling. As we gear up for the colder weather, we’re looking at homely, well-cooked comfort dishes that residents love, so we’re focusing on classic and traditional dishes. After all, on a chilly day, nothing beats a hot bowl of stew or a heartwarming pie served with creamy mashed potato and a side of nourishing vegetables. It’s about creating food in senior living communities and care homes that feels comforting, familiar and worth looking forward to.

How do the seasons impact the menus you create?

The seasons play a big role in how we shape our menus across all the care settings we operate in. Wherever possible, we build our menus around seasonal ingredients when produce is at its peak, as dishes tend to be more flavourful and of better quality. It’s not just about taste and nutrition, though. Using seasonal ingredients also helps us reduce our carbon footprint and means we can source more locally by working with nearby farms. We’ve also found that knowing their food has been grown close to home really resonates with both our residents and clients.

Can you walk us through your usual creative process when starting a new seasonal menu?

We follow a tried and tested process that we’ve been using for some time which is driven by our residents and their needs. The starting point for us is constructive feedback on what they’d like to see. From there, we begin to build the menu, collaborating with our regional managers, clients and kitchen teams. Residents are also involved at this stage to ensure that what we develop not only looks good on paper but tastes delicious in practice! Once we’ve refined the dishes into a final version, our company dietician reviews the menus to make sure they’re nutritionally balanced.

How often do menus change for residents, and why is it important?

We change our menus between two and four times a year. This allows us to work with seasonal produce as much as possible, which means fresher, more flavourful ingredients. Just as importantly, it gives residents plenty of variety throughout the year, keeping mealtimes interesting.

How do you use resident feedback to shape the menu creation process?

Resident feedback from engagement sessions is a vital part of creating food in care homes and beyond, helping to shape the look and content of our menus. Before launch, every menu goes through a rigorous process that includes resident input, menu reviews and a dietitian’s assessment to ensure it is nutritionally balanced and meets recommended requirements.

What unique challenges come with creating a menu for those in a care setting?

One of the main challenges when creating food menus is making sure there’s enough variety to suit a broad range of resident tastes across the senior living and care sectors, which is why listening to resident feedback is so important. Another key consideration is ensuring that every dish can be adapted for residents who require (IDDSI) Texture Modified Food. By offering like-for-like modifications, we ensure that all residents can be included and enjoy the same experience together at mealtimes.

Is there a new dish on the menu that you’re excited for residents to try?

We’re currently developing some exciting new dishes with a focus on both sustainability and health. One highlight is venison, sourced from wild, free-range deer. It’s a more sustainable alternative to traditional red meat, with a fantastic flavour and tender texture when cooked. The added bonus is that venison is rich in B vitamins and naturally leaner, making it a heart-healthy option for residents to enjoy.

What’s your favourite personal comfort dish during the colder months?

My favourite dish in the colder months has to be a slow-cooked beef stew. It’s hearty and full of flavour, especially when served with a slice of warm sourdough bread.

Food that brings people together

With a mix of classic comfort dishes and exciting new additions, Darren’s latest menu shows how food in care homes, retirement and senior living settings can evolve while staying true to the flavours that residents know and love. (Images below: Our Head Of Culinary, Darren)