Richard Smith, Hospitality Development Manager at Advinia Healthcare

For Richard Smith, Hospitality Development Manager at Advinia Healthcare, great dining in care settings is about more than good nutrition – it’s about creating meals that bring people together and reflect individual choice. ‘At Advinia, we believe that mealtimes should be inclusive, enjoyable, and reflective of each resident’s preferences,’ he explains.

Advinia’s approach to menu design is both thoughtful and forward-looking. Seasonal planning ensures that fresh ingredients take centre stage throughout the year, while variety and balance remain at the heart of every menu. Each main meal includes a vegetarian alternative, giving residents meaningful choice every day and reinforcing the principle that good food should always cater to everyone.

Richard highlights the creativity of Advinia’s chefs, who make extensive use of plant-based proteins such as lentils, beans, chickpeas, and tofu to craft wholesome and satisfying dishes. ‘We also incorporate plant-based alternatives – vegan creams, butters, and milks – to adapt sauces, desserts, and bakes so they remain suitable for all residents without compromising flavour or texture,’ he says.

Resident feedback plays a key role in shaping Advinia’s evolving menus. The hospitality team actively gathers insights through discussions, tastings, and surveys, ensuring that residents have a genuine voice in what appears on their plates. Themed plant-based dining events are also being developed to celebrate this growing area and encourage exploration of new flavours and dishes.

‘Our focus remains on delivering inclusive, nutritious meals that promote wellbeing, sustainability, and enjoyment across all our homes,’ Richard concludes.