Meet Megan, Sandgate Manor's cook, feeding its residents
By Megan, Cook at Sandgate Manor
When Ash got in touch and asked if I'd like to share a bit about what I do here at Sandgate, I wasn't sure I had that much to say. Six years in a kitchen, how interesting can that be?
But the more I thought about it, the more I realised there's actually quite a lot going on behind the scenes, and I'm really glad he asked. So here goes.
I've worked at Sandgate for six years this summer. Before that, I worked in hospitality and actually started here as a housekeeper. I began covering the previous chef when he needed a hand, and when he eventually left, I went for the job myself. I'd fallen in love with cooking for the residents and didn't want to give it up.
They're great fun to spend every day with, and I love being able to make a small difference to their lives.
Aside from the residents themselves, my favourite thing about the job is the variety. I get to create new menus with the residents, host BBQs on sunny days, put together themed buffets throughout the year, and there's always a big Christmas celebration to look forward to.
We got a kitchen upgrade recently
The new kitchen is a massive improvement on the old one. We've had absolutely everything replaced: new white cupboards, new countertops, and a new floor.
It's been lovely having so much more storage space, and the shallower counters mean the residents' electric chairs now have a lot more room to move around. It's also been wonderful having a proper kitchen again!
I asked residents about their favourite dishes
Sally says my pies are her number one, Ian loves the pasta dishes, and Fitz is all about the curries. My homemade, healthier versions of takeaway food are pretty popular too. There's never much left on days I'm serving chow mein, KFC-style chicken, or battered cod!
I wouldn't say I have one favourite dish to cook because, honestly, I love cooking most things. But what I really enjoy is introducing something new and watching everyone love it.
I'm a big believer that dysphagia (difficulty swallowing, which affects some of the people we support) shouldn't mean having to compromise on quality or taste.
So all of our residents receive the same meal, regardless of how they want it to look on the plate. It's presented differently depending on their requirements, and over the years, I've learned a huge amount about how to puree (blend food to a smooth consistency) in a way that still tastes and feels good. You'd be amazed how many dishes can be adapted with the right technique. We'll also be introducing food moulds soon, which shape pureed food so it still looks like the original dish. A small thing, but it makes a real difference.
I love the variety…
There's also a lot of variety in dietary needs among our residents, which has given me the chance to learn how food and nutrition affect different conditions. Every day there's something new.
Six years in, and I still get a buzz when someone asks for seconds. When a resident tells me it's the best thing they've eaten all week, or just smiles when I put the plate down, I love that.
The kitchen can be hectic, the days are long, and sometimes things don't go to plan. But those little moments make it all worthwhile. I wouldn't swap it for anything.