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Bolton Clarke Awarded For Catering Innovation


Bolton Clarke has won further recognition for innovation in food services with a national award at The Hospitality and Lifestyle Aged Care Awards (HLACA), announced in Melbourne on 2 November.

The awards recognise outstanding team members, initiatives and facilities for providing quality and superior catering, cleaning, laundry and lifestyle services within aged care communities across Australia.

Bolton Clarke won the Catering Innovation Award for its comprehensive food innovation program including advances in texture modified foods and its collaboration with the Maggie Beer Foundation to create flavoursome and nutritious menus across its residential communities. The Maggie Beer collaboration builds on the organisation’s work with the Foundation through the Be Healthy and Active program, and included a whole of organisation Masterclass for food services leaders and residential managers, a Maggie Beer Feasting Day across Bolton Clarke’s 26 residential aged care communities in which residents tested Maggie Beer menu items, and the introduction of recipe cards for retirement living residents.

Bolton Clarke General Manager Hotel Services Bill Laird said the ongoing roll-out of catering innovation supported excellent food experiences for all residents, especially those with different dietary requirements.

“We’re excited to be working with the Maggie Beer Foundation to restore the dignity of shared meals, build social interaction around food and ensure all our clients have access to fresh and nutritious meals with plenty of flavour,” he said.

“Similarly our texture modified food initiative was designed to restore dignity and choice to the 20 per cent of our residents on these diets with that figure expected to increase to 60 per cent within the next five years.

“We use fresh ingredients to create complete reconstructions of menu items including hot meals, salads, sandwiches and sweets which has resulted in improved health outcomes including residents maintaining healthy weights and improved social interaction at meal times.”