The award recognises work being rolled out across the organisation as part of a broader program of food service innovation.
Bolton Clarke chefs have used molecular gastronomy techniques to develop new menu options for residents on texture modified diets, moving beyond moulded foods to create dishes including breads, salads and noodle dishes.
The initiative has resulted in residents eating more fresh food, improving nutritional outcomes and enabling greater choice and independence around meals.
The project is linked to a reduction in the use of dietary supplements in favour of fresh products and the use of natural fortification, such as high energy protein drinks and finger food that is easy for people with dementia to eat in small, regular snacks.
OSCAR Hospitality Director Diane Buettel said competition had been strong for this year’s awards.
“We are extremely proud to give these outstanding professionals the acknowledgement they deserve,” she said.
“All our finalists have shown dedication and commitment to further raising the bar in improving the quality of resident care.”
Bolton Clarke’s Galleon Gardens community was also a finalist in the Facility Catering Service of the Year category.