Residents at Park Moat have plenty to celebrate as new chef manager Lucy Gunn cooks up a storm at the Essex retirement village.

Diary posted

20th April 2016

Themed lunches, seasonal ingredients, food photography and increased meal choice – it’s all on the new-look menu for residents at Moat Park in Essex.

Residents of the popular Retirement Village will be looking to newly appointed chef manager Lucy Gunn to put the icing on the cake when it comes to enhancing the already fantastic food offering.

Just a month into her new role, experienced catering manager Lucy has already received fantastic food-based feedback from her biggest critics – the people she and her team are cooking for.

Happy with the service so far, residents have suggested regular themed lunches and a few new additions to the menu – including pizza and burgers!

Lucy, who has spent more than a decade successfully combining a catering role with working for adults with learning difficulties in a day centre environment, said: “I’ve spoken with some of the residents and we’ve discussed proposed changes to further enhance the food offering at Moat Park.

“The residents have some great ideas and I am supported by my team and listened to by the managers. I am in the lucky position of being given the responsibility to do the job and the freedom to do it.”

Moat Park is home to around 60 residents, who enjoy freshly prepared and cooked food every day.

They have a daily choice of two main meals plus a vegetarian option, as well as a choice of two desserts at lunchtime, and then there is homemade soup and freshly cut sandwiches in the evening.

Lucy is also looking at introducing themed days, in conjunction with the village’s activity group to involve residents in crafts related to the particular theme. She also proposes to rotate the menus on a regular basis.

Photographing dishes is also an idea cooked up by Lucy, giving residents a true image of different meals available as opposed to using pictures sourced from the Internet.

She added: “I’ve also looked at all the dietary requirements of each resident so that we can help them make an informed decision when choosing a food option.”