Raising the Standard in Care Catering – Umbrella Training x The National Association of Care Catering
As the role of chefs in care settings continues to evolve, so too does the need for more specialised training and stronger leadership within kitchen teams. The National Association of Care Catering has partnered with Umbrella Training to develop the Care Culinary Leadership Programme, a Level 4 apprenticeship designed specifically for the sector. Care Home Catering spoke to Neel Radia – National Chairman, NACC and Sam Coulstock – Executive Director of Partnerships and Growth, Umbrella Training, about the thinking behind the programme, the challenges it aims to address, and what it means for future care.
1. What are the biggest challenges facing care catering teams right now?
Neel:“Recruitment and retention remain key challenges, with roles competing against wider hospitality, retail and agency work, alongside ongoing impacts from Brexit and the pandemic. This can lead to increased workloads and less continuity in our sector.
At the same time, resident needs are becoming more complex, with conditions such as dementia, dysphagia and malnutrition requiring more specialist knowledge. Up until now, there has been no regulated training around catering in a sector that is supporting the nutritional outcomes of older and vulnerable people in their care.
Expectations have also shifted, with greater emphasis on choice, presentation and the overall dining experience, but delivering this consistently requires staffing, training and investment.”
2. How has the role of the chef in care settings changed in recent years?
Neel: “The role has evolved significantly. Care chefs are now contributing directly to health outcomes, working closely with care teams to support nutrition, hydration and wellbeing.
There is a much stronger focus on individual care, with menus tailored to individual preferences and needs. Chefs are also expected to create more engaging dining experiences, while managing teams, compliance and budgets, so they are now very much part of the wider care team.”
3. What prompted the development of the Care Culinary Leadership Programme with the NACC?
Sam Coulstock – Executive Director of Partnerships and Growth, Umbrella Training
Sam: “It was driven by both personal experience with my mum when she was in care and looked after so well, and professional insight. Seeing the impact that care catering can have reinforced how important this area is.
We recognised that chefs in care settings are operating in complex environments, balancing clinical needs, regulation, teams and budgets. The programme was created to provide tailored skills and support, helping them deliver better outcomes for both their teams and residents.”
4. What sets this Level 4 apprenticeship apart from more traditional culinary training?
Sam:“While it is built around the Senior Culinary Chef apprenticeship, it has been specifically enhanced for the care sector. This includes specialist learning in areas such as therapeutic diets, hydration and IDDSI-aligned menu planning.
It’s also delivered through a cohort model, bringing together chefs from across the sector. This creates valuable opportunities for peer learning, sharing best practice and building a strong professional network.”
5. How does the programme reflect the realities of care kitchens, particularly around nutrition and resident wellbeing?
Sam: “The focus goes beyond technical cooking skills to reflect the day-to-day challenges chefs face. It places emphasis on nutrition, hydration and resident wellbeing, recognising that food plays a key role in dignity, comfort and quality of life.
The programme is designed to be practical and relevant, with learning that can be applied in real environments. By bringing chefs together, it also allows them to share solutions that work within the constraints of care settings.”
6. (Neel / Sam)
What impact do you hope this programme will have on both teams and the wider care sector?
Neel: “We hope it becomes a benchmark for raising standards, confidence and recognition across care catering. It should support better leadership, improve retention and strengthen career pathways.”
Sam: “Ultimately, the goal is to raise the profile and capability of care culinary leaders. For residents, this should translate into better nutrition, more enjoyable mealtimes and improved wellbeing.
More broadly, we hope it helps reposition care catering as a skilled and respected profession, and supports long term cultural change across the sector.” For more information please contact: sam.coulstock@umbrellatraining.co.uk or visit https://www.umbrellatraining.co.uk/careleadership