Gary Parsons , Chef at Belmore Lodge
In 1979, Gary Parsons began his culinary career by joining the Army Catering Corps, where he trained as a chef. His service took him to various bases around the world, including Germany, Belize, Kenya, Belgium, Gibraltar, and several locations across the UK, including a two-and-a-half-year assignment in Northern Ireland.
He also served in the Gulf War, based in Saudi Arabia. After leaving the Army in 1990, Gary moved to Bournemouth and started working with Colten Care in 1997, and twenty-six years later and having been Chef while 16 new homes have been commissioned, Gary is still part of Colten Care. Gary values the ever-changing nature of his role.
“No two days are the same, with a variety of events and activities for residents, my role remains engaging and fulfilling. Meeting with residents regularly to gather their feedback on meals and their overall dining experience is always encouraging.”
To ensure a range of choices for residents, Gary changes the menu daily and encourages residents to enjoy three nutritious meals a day.
“Breakfast offers both cooked and continental options along with herbal teas, coffee, and juices. Lunch features hot main dishes with various choices of potatoes and vegetables, and we always include vegetarian options, salads, and both hot and cold desserts. Supper includes three courses, starting with soup and featuring a hot meal option, with lighter choices like sandwiches or cheese and biscuits, and ending with dessert.”
Gary’s weekly menu includes diverse options. “You’ll always find a Sunday roast dinner, with fish as an alternative choice. Fridays are our ‘fry-days,’ featuring freshly breaded or battered fish and homemade chips. Throughout the week, we offer a range of dishes such as casseroles, minute steaks, fresh fish options, and pies.”
Gary works closely with Clinical Leads to meet residents’ nutritional and health needs. “All chefs are trained in modified diets, which helps us cater to residents with specific needs, such as dysphagia,”
“Our menus are designed to maintain good nutrition and hydration for the elderly, with lower salt and fat and added dietary fibre. By understanding residents’ clinical needs, we can adapt menus to fit their tastes and preferences, such as adding extra leafy greens to aid in wound healing.”
For residents with dementia, Gary employs adapted cutlery and coloured crockery and offers same-day choices to reduce the risk of forgetting orders. “We present options to residents to help them choose what they would prefer,”
The most popular dishes among residents are Friday’s fish and chips and Sunday’s roast dinner. “These meals are always a hit and something residents look forward to,” Gary says.
To enhance the dining experience for residents and their families, Gary ensures inclusivity and comfort. “Dining is open to friends and relatives, allowing them to enjoy meals together. We offer waiter and waitress service and host regular gala and evening events. For those who prefer, residents can also dine in the comfort of their own rooms,”