The dining experience for residents in care homes is as important as the quality of the food served. This includes the environment, the atmosphere, food presentation, table settings, cutlery and even the background music.

For many, mealtimes are the highlight of the day, a time to chat to people and enjoy nutritious food. Supporting that experience starts before the food arrives. How residents are guided to their seats in the dining room sets the tone for the entire experience. Dan Amis from Athena Care Homes says “Greeting individuals by name, walking at their pace and offering reassurance – rather than instruction – helps create a sense of ease and belonging. Residents who require extra support to find their seat must not feel rushed, but positively supported as they join fellow residents.”

Gentle background music may help to set the scene and table settings need to be clear, accessible and fully laid with clean tablecloths, appropriate cutlery, condiments and drinks ready. Leni Wood, Head of Nutrition and Wellness at Nellsar Care Homes stresses that contrast is important, “Avoiding white plates on white tablecloths can help residents, particularly those with visual or cognitive impairments see their food better. Adaptive cutlery and crockery should be available where needed but used discreetly to maintain dignity.”

Porthaven Care Homes Dining Experience

At Porthaven Care Homes, Ilona Tomza, Development Chef and NACC Care Chef of the Year, researched alternatives to white plates. “Some organisations follow the NHS blue plate idea, but it wasn’t harmonious with our environment. We use rose pink and pale green plates – calming colours that increase appetite and blend with the surroundings. All we do is choose the right plate for the right dish.”

The style of the dining environment is another consideration. For some, a formal dining room may feel unfamiliar or overwhelming, so something more relaxed such as eating on a sofa may be preferred. “It’s important to know details about a resident – do they like to sit by the window, who are their friends, how do they want to be seated and their favourite meals,” Ilona Tomza says.

When caterers work closely with care staff they can ensure that residents are seated exactly where they want to be. Dan Amis says “New residents are always supported to sit with others to enable connections to be established. It’s important to be mindful of cognitive and communication needs. We encourage staff to sit and engage with residents, helping to create a relaxed, family-style atmosphere.”

For some residents, visual menu cards are highly effective as they can help individuals make informed choices and feel more involved in their dining experience. This can be supplemented with verbal explanation for reassurance and clarity. Residents are shown plated up dishes at Porthaven Care Homes. Ilona Tomza says “Pictures of food are not as effective as the food itself. Garnishing is important and helps residents choose what they would like to eat. Stews and casseroles are garnished with ingredients that are contained in the dish. For example, Coq au Vin will have bacon, caramelised baby onions and sautéed mushrooms as a garnish on every single plate.” Familiar, recognisable dishes often encourage better uptake. “Portions should be small – too much on a plate can be off-putting. Seasoning is important – each flavour must be enhanced,” recommends Ilona.

At Athena Homes, residents’ favourite meals are incorporated into menus. Dan Amis says “These preferences are captured during
pre-admission assessments. Residents are also involved in seasonal menu planning ensuring they are at the forefront of everything we do.”

Residents who are unable to join communal dining still need to experience mealtimes as something enjoyable and meaningful. Hilary Woodhead from the National Activity Providers Association (NAPA) advises “Trays should be attractively laid out with attention to colour, warmth and layout. Wherever possible family crockery and adapted equipment should be used. Where themed experiences are taking place in communal areas, these can be reflected on trays as well, helping individuals feel part of the wider experience. Staff taking a few moments to sit, chat and engage during the meal delivery can transform the experience.”

Working in Partnership

Activities that actively involve residents such as baking, preparing simple dishes, setting tables or choosing menus give residents social engagement and a sense of purpose. “Reminiscence is especially powerful – conversations about favourite meals, cultural dishes or family traditions can spark memories,” says Hilary Woodhead. “During a food-based activity, the smell of cooking, the colours of ingredients, the act of tasting, can also encourage appetite and participation.”

Afternoon tea is the perfect opportunity to bring all this together as residents can be involved in baking, setting tables or making decorations. Leni Wood from Nellsar says “Presentation is key – tiered stands, china cups and neatly prepared finger foods can elevate the experience. Offer a mix of sweet and savoury options, with attention to dietary needs including texture-modified versions. This might include mini sandwiches, scones with cream and jam, small cakes and a selection of teas. Adding elements such as themed décor or gentle background music can enhance the experience further.”

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