Care industry trailblazers honoured in lavish Parliament ceremony

Hard-working staff have been recognised for their dedication to ensuring older vegetarians and vegans are able to access great food independently and in care homes.

Winners were revealed at a lavish ceremony held at the Houses of Parliament this week – where four winners were rewarded for going the extra mile in care catering.

The event hosted by Vegetarian for Life and compered by vegan comedian Matt Adlington was well received by all those who attended.

The winners for each of the categories are as follows:

• Most Innovative Veggie Dish: Phil Jay, head chef of Gracewell at Sutton Coldfield. His incredibly detailed vegan dysphagic chocolate cake wowed the judges.
• Veggie Care Chef of the Year: Jacek Binienda, Badgeworth Court Care Centre. Jacek’s plant-based cakes have been described as ‘exquisite’ and he has trained other chefs in how to cook all of the vegan and vegetarian dishes on their menu.
• Veggie Wholesaler of the Year: Bidfood’s creation of 200 plus vegan options impressed the judges. The wholesaler also created a vegan-specific catalogue and a vegan cookbook alongside it.
• Special Recognition Award: Primrose Dawn Mist, resident at Highland House, Kent. Primrose has been vegetarian for a number of years and was influential in encouraging more vegetarian and vegan dishes at the care home. She also ensured that more fresh vegetables were offered, as opposed to frozen. Primrose sadly wasn’t able to attend the awards but manager at Highland House, Susan Johnson, and relative, Chris Elliott collected the award on her behalf.

Amanda Woodvine, Chief Executive of Vegetarian for Life, said: “The awards have been an incredible way to celebrate the charity’s 10 year anniversary and to recognise the fantastic achievements of trailblazers in the care industry. The winners, and also the runners-up, are all making a huge difference to the care and choices offered to older vegetarians and vegans.”

During the awards, those who attended made personal pledges on how they could further improve the options for older vegetarians and vegans living out their later lives in care. These were individual to each organisation.

Amanda added: “The pledges have been incredible to read. They show the dedication that so many in the care industry are willing to give so that older vegetarians and vegans get the food options they truly deserve. I am optimistic that if we all work on our own pledges then collectively we can achieve total inclusivity for older vegetarians and vegans in the years to come.”