Cygnet’s annual Chef Development Day

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On the 10th November, 18 Cygnet Chefs converged on Harborne Catering School in Birmingham as part of their annual Chef Development Day, an event that also saw the official launch of Cygnet’s new Food and Drink Strategy.

Cygnet’s Food and Drink Strategy signals its commitment to work towards national standards that aim to ensure that healthcare organisations provide nutritious and sustainable food and drink. One of the governments’s targets is to see a ‘step-change’ in the nutritional quality of food provided by healthcare providers, which includes replacing foods high in fat, sugar and salt content (FSS).

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The event was not only an opportunity to get an update on Cygnet’s new Food and Drink Strategy, but also to see demonstrations on providing healthier alternatives and lower calorie options on their menus.

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A ‘hands-on’ Ready, Steady Cook with Quorn competition also complemented the days proceedings. Giles, Andy and Phil earned the bragging rights with their winning dish of sweet potato Caribbean curry and poached pear and blackberry with yogurt, layered with toasted porridge oats & drizzled honey.

“Thanks for arranging the day it’s always good to get with the other chef’s to talk things over.”Stephen Dunwell – Head Chef, Cygnet Hospital Bierley

We want our food to make a difference and to ensure that our customers (service users, staff, visitors) are provided with healthy food, meals and snacks that are low in FSS and ultimately boost health and energy levels.

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