Brackla independent care home, The White House, has enlisted the help of Bridgend Sustainable Food Partnership in tackling the challenge of feeding residents healthy food on a tight budget.
Staff at The White House regularly cook for up to 20 people at a time – staff and residents – which can be a challenge!
Enlisting support from regular partner, the Cookalong Clwb, Bridgend Sustainable Food Partnership has delivered four sessions with the team, working through the menu and adapting dishes, creating new meals from scratch and introducing more sustainable ingredients.
Deputy Manager of The White House, Ellen Betts, made the initial contact to Bridgend Food Partnership. She said:
“We really wanted to boost the staff’s cooking skills and support them to be able to offer a wider variety of healthy foods to residents, while being mindful of budgets. They’ve really enjoyed the cooking session and have given us great feedback – and they’re growing in confidence in the kitchen.
“The latest meal we tried out with the Cookalong Club was a bean chilli – that involved reducing food waste by not peeling the carrots, which caused quite a lot of discussion!”
After the sessions, the staff at The White House have built up a collection of accessible recipes that they feel confident they can recreate for their own team and their residents.