1st July 2010
Winner - Phil Rimmer Apetito
Creating meals for an elderly market as well as Health Trusts, with their stringent nutritional and dietary guidelines, was a challenge undertaken with relish by Phil Rimmer, head development chef at frozen food supplier Apetito.
In a groundbreaking move, his development of a range of dishes that tick all the boxes for feeding the old and infirm has helped revitalise their menus.
As former head chef at Woolley Grange Country House Hotel in Wiltshire, he knew what was needed to make food delicious and applied this thinking to create a range of texture modified meals for those unable to digest food properly, thus making a significant difference in a tough and unglamorous market.
Combining delicious flavours, nutritious ingredients and a natural attractive appearance, the result has been a healthy and appealing range for a dignified dining experience. The range features more than 50 hot main meals and desserts, which are free from artificial flavours, colours and preservatives, and hold their shape due to the use of a naturally occurring starch.
The range has taken two years to develop to perfection but his flavoursome texture modified dishes will now improve the lives of dysphagia sufferers.
In a groundbreaking move, his development of a range of dishes that tick all the boxes for feeding the old and infirm has helped revitalise their menus.
As former head chef at Woolley Grange Country House Hotel in Wiltshire, he knew what was needed to make food delicious and applied this thinking to create a range of texture modified meals for those unable to digest food properly, thus making a significant difference in a tough and unglamorous market.
Combining delicious flavours, nutritious ingredients and a natural attractive appearance, the result has been a healthy and appealing range for a dignified dining experience. The range features more than 50 hot main meals and desserts, which are free from artificial flavours, colours and preservatives, and hold their shape due to the use of a naturally occurring starch.
The range has taken two years to develop to perfection but his flavoursome texture modified dishes will now improve the lives of dysphagia sufferers.