HammondCare is committed to an excellent food culture.
From the Depression-era when families living in pioneer cottages at Hammondville were encouraged to grow fresh vegetables, HammondCare has had a long commitment to a culture of fabulous food.
More recently, this understanding that good food is essential to health, quality of life and human dignity, has been expressed in the design of our buildings, approach to care, training of staff and thought leadership.
The main characteristics of HammondCare’s approach to food service are:
- Freshly cooked food
- Small home-like kitchens
- Increased choice for residents and patients
- Engagement in the meal preparation process
Our dementia care homes are designed as small cottages, each with their own kitchen, where staff prepare wholesome and tasty meals. The smells, sounds and sights of cooking tempt even the most reluctant diner.
Greenwich Hospital was converted to a fresh food approach when we took over its management and we are now raising money for a new fresh food kitchen at Braeside Hospital.
Our biennial dementia conference has featured key speakers on the importance of food and the best approaches to food in dementia care, backed by research within our services.
In 2010 we received the Pleasure of Eating Award in the International Dementia Excellence Awards for ‘enhancing the quality and experience of meal times and their associated activities for people with dementia.’
Executive chef and food ambassador
After Chief Executive Dr Stephen Judd wrote in the Sydney Morning Herald that eggs served in aged care were sometimes like ‘kiln-fired organic pottery’ he helped start a national conversation about the quality of aged care food.
To continue growing our own approach to food and to provide leadership more broadly, with the help of Maggie Beer, HammondCare appointed Peter Morgan-Jones as its Executive Chef and Food Ambassador.
As well as bringing to HammondCare a restaurant-quality approach to ingredients, recipes and food service, he has become a powerful voice for change, culminating in the publication of Don’t give me eggs that bounce.
Peter works alongside dietitians, cooks, dementia consultants and speech pathologists who work together to help ensure food and dining at HammondCare is a memorable and nutritious experience.
- Don't give me eggs that bounce: 118 cracking recipes for people with Alzheimer's
- Peter Morgan-Jones on his experiences at Tasting Australia
- Improving food culture in aged care: how and why
- Cooking for kings and queens: a celebrity chef comes for dinner
- HammondCare's new Executive Chef plans to be 'catalyst for change'