Our amazing chefs work with experience, skill and imagination to delight our residents and enrich their lives through delicious food and an outstanding dining experience.

Each chef has the freedom to develop recipes they cook fresh every day, and each works closely with residents and clinical colleagues to understand culinary preferences, nutritional needs and scope for creative ideas. Martin Spiers, chef at Fernhill in Ferndown, exemplifies the drive and passion we demand from our team. Here, he explains how much he enjoys his job and the positive feedback he receives when speaking with residents and families.

“We receive lovely comments in response to what we do,” says Martin, who has worked with us for six years. “That’s the most satisfying thing – knowing you have made someone’s day because of the care and commitment you’ve put in.”

Martin began his career back in the late 70s as a young chef on a day-release college apprenticeship at a Bournemouth hotel before moving to London where he worked at the five-star Mayfair and Britannia hotels. He remained in the capital as Head Chef at Sadler’s Wells Theatre.

Relocating back to Poole with his family, he joined the catering team at Barclays House, the banking giant’s landmark office block in the town for nearly half a century.

Martin became aware of our catering standards through the care of his mother, who spent seven years at Avon Cliff in Bournemouth. “As a resident, she was well satisfied with her care. So, I knew Colten Care. After some agency work as a chef, I moved to Colten Care and worked at Brook View for two months, before joining Fernhill. Having worked in the kitchens of high-end London hotels, I’m in a good place to compare them with the outstanding care homes run by Colten Care.

One of the main differences is that you get to know your residents, their families and the friends who visit. I interact with and assist residents several times a day. At a care home like Fernhill or Brook View, a mealtime is a special time for residents. Their day is centred around meals and if they have a nice experience, it can make all the difference.”

Martin says he would recommend care home kitchen work to any aspiring chef. “Using your skills in a care home setting is a good step in your career journey.

It’s very rewarding and helps you develop the caring side to yourself. I work in a great team who all pull together and are solid when it comes to covering each other and picking up overtime as required.

I think the role of care home chef is becoming increasingly recognised for the value it brings in residents’ care. In a sense we also look after relatives by giving them reassurance about their loved one’s nutrition and dining when they might be worried about them living in a care home.”

Martin says his favourite moments at work tend to be around special occasions such as birthdays, anniversaries and community events. “These are opportunities to celebrate together  and food plays such an important part in that, especially if you discuss choices with residents and families beforehand and can offer something that has a personal touch such as a favourite dish or birthday cake. We always strive for a high standard, and I think the time is right for impressions of care home food and dining to change for the better within the industry.”

You can find out more about our approach to food and nutrition in our care homes here.