Great care is taken by every member of staff to give a personalised service in a friendly and homely environment. Of course we have invested heavily in state of the art equipment and systems to enhance the lives of our residents but when you talk to them and really listen invariably it’s the very small things that will make their day. Everything comes back to building long term trusting relationships and getting to understand what brings a smile and a happy memory.
We have two professional, lively activity organisers who work with the residents to develop a whole range of new ideas, activities and adventures. We have regular day trips to the beach, pubs or garden centres.
We also have an enclosed landscaped gardens that are wheel chair friendly and the re-instated growing tunnel is producing cut flowers for home and bringing on plants for the formal beds. This year we have grown some vegetables for the kitchen to supplement the apple and mulberry harvest.
We take a holistic approach to care which to us means understanding the whole person first before we even pick up a pen to devise a care plan. Food and meal times are typically a highly enjoyable part of the day. Our Kitchen Manager has worked with us for nearly thirty years and she runs a team dedicated to preparing fresh home cooked dishes primarily sourced from high quality local suppliers. If liver and bacon casserole, toad in the hole, treacle sponge and custard or apple crumble doesn’t put a smile on your face then it will probably add an inch or two to your waistline.
We also have a dedicated pastry chef who has the touch with celebration cakes and everything that seldom appears in slimming books.
What our last CQC Inspection revealed
‘People had food that was nutritious and freshly prepared to meet their individual dietary requirements. Lunchtime was a social time with smiles and laughter between the people that lived there and the staff supporting them. Some people needed specially modified diets or their food specially prepared to make sure their health needs were met. The chef told us how they safely prepared food and were aware of people's individual risks and how appropriate support was given to make sure people were able to enjoy their food and drink safely. Some people needed the amounts of food and drink they had monitored and we found this was recorded in their care records and where concerns had been identified support from the appropriate health professionals had been sought. ‘