Margaret Mursell, Jane Butler, (chef) and Joy Dennett, (chef's assistant).
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Food for Thought
Cooking for patients at Lewis-Manning House varies from day to day not only in what we offer on the menu, but in the preparation of the meal, depending upon the needs of the individual.
The daily numbers at Lewis-Manning House means that, if required, we can `tailor' meals to suit different needs.
For instance if I know beforehand, I can omit onions from an individual portion of casserole, or make a vegetarian bake while eight others would like the meat version.
The menu offers choices in all three courses but some patients have special dietary needs, for example, low sugar, low fat, high protein or high fibre diets.
Minced or pureed meals may be a requirement. If patients do not like what is on the menu they are able to choose something from the light-bite collection such as scrambled eggs, a sandwich or cheese on toast.
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We try to make our meals look attractive upon serving. All courses usually have
some sort of garnish to `finish' them. A humble sprig or sprinkle of fresh parsley is a simple yet colourful way to enhance a main course.
All dishes are accompanied by a sauce or gravy, especially for those who need extra moisture to help the meal down. The pre-lunch aperitif is offered at noon as a pleasurable appetite stimulant. During ordertaking for lunch, the conversation occasionally comes round to favourite childhood dishes, which we may be able to do for the patient upon their next visit.
One of the joys of cooking is being able to use food in season. This winter we have been in the fortunate position of being able to offer pigeon pie, casseroled pheasant and venison. Not only interesting to cook but hopefully gladly received by our diners!
The table is set by the volunteers with great care regarding colour scheme depending upon tablecloths and floral table decorations.
Meal times are important for us all, no less so at Lewis-Manning House.
Jane Butler - Chef.
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