Keyren Anderson, head chef at Chandos Lodge Residential Home, has helped the home gain a coveted five stars following a recent unannounced inspection from the Food Standards Agency.
The 27 year-old has been instrumental in maintaining and improving food standards for residents. His improvements includes food management, cleanliness and a new nutritional menu which give residents a balanced, healthy diet. The menu at Chandos Lodge, which is put together in the home’s new kitchen, has also seen the introduction of more locally-sourced food including fruit, vegetables and meat.
Keyren, said: “Our food and cleanliness has always had brilliant feedback but in recent months we’ve been able to take things to a different level in terms of quality and consistency. We want to provide our residents with lots of healthy food options which includes locally sourced products, as well as the introduction of more herbs and spices, such as turmeric and ginger, which are great for wellbeing.
“The feedback from the Food Standards Agency’s inspectors has been fantastic and we look forward to continuing to work with them through their Safer Food, Better Business programme.”
Keyren added that residents regularly have the opportunity to try different foods before they’re added to the home’s menu.
The news comes after the home, which is managed by experienced care professional Ann Norris, was given an award for its approach to helping people with dementia.
Chandos Lodge is part of the privately-owned Clarendon Care Home Group and is registered with the Care Quality Commission for 34 residents.
Photo l-r: Keyren Anderson with Ann Norris