Winter menu planning tips from our Chef Andrew Ballard

When it is time to plan your winter menu and what you will be serving your residents over the colder months, there is much to keep in mind. 

Here are some tips and points for you to consider.

Keep it nutritious

A nutritiously balanced menu with fresh ingredients will help maintain the health of the residents at your facility. 

Make use of seasonal produce

Vegetables in season during winter are broccoli, brussel sprouts, cauliflower, fennel, potato and mushrooms.

Keep it varied

Having a range of dishes on offer will keep things interesting. Keep the menu turning over and avoid using the same protein or main ingredient at lunch as well as dinner on the same day. 

Stick with old favourites

Generally speaking, older people like to stay within their comfort zone when it comes to food. Stick to ‘meat and two veg’ and avoid strong flavours or spices. 

Here are some classic winter meals your residents will warm to in the colder months:

• Hearty chicken soup 
• Beef and vegetable soup 
• Good old pumpkin soup 
• Corned Beef and Potato Hash with Creamy Mustard Sauce
  
• Diced Steak and Mushroom Goulash
  
• Roast chicken is always popular (perfect for Sunday lunch) 
• Casserole with slow cooked beef is a great winter warmer  

Name dishes appropriately

Familiarity helps to make people feel comfortable, use dish names residents recognise will.

More mash

Build on classic mashed potato by adding or swapping other ingredients such as sweet potato, cauliflower, celeriac and parsnips.

Provide alternatives

For those who are not eating well or don’t find the dish of the day to their liking, have some alternatives to hand such as toasted sandwiches, egg dishes, light soups or fruit and custard. 

Allow for feedback

Ask your residents, nutritionist and nurses for recommendations and feedback on the meals you serve to further refine your menus.