NACC unveils Care Chef of the Year 2025

Ilona was crowned in front of NACC members and guests at the NACC Training & Development Forum held at the East Midlands Conference Centre, Nottingham.

Caitlin Goodall of AbleCare Home and Dawn Louise Brown of Greenholme Care Home, Avery Healthcare took second and third places, respectively.

Celebrating its 25th anniversary, the final was held at the Loughborough College. The ninety-minute heat focused on the importance of food, nutrition, and positive mealtime experiences as part of quality care, with finalists challenged to create an appealing and delicious two-course menu appropriate for people in a care setting. The combined food cost for both courses could be no more than £4.50 per head based on three portions.

Ilona’s dishes of balsamic vinegar and muscovado coq au vin for main and a whiskey and orange crème brûlée with almond puff pastry fingers and semi-frozen orange segments for dessert impressed the judges.

Ilona was also awarded Highly Commended Main, while Caitlin Goodall of AbleCare Homes received the Highly Commended Dessert for her orange syrup semolina sponge with creme fraiche dish.

The NACC’s National Chair Neel Radia said: “I am constantly amazed by the incredible standards our chefs achieve in this prestigious competition. I have immense respect for these individuals – not only for stepping up under the intense pressure of having judges looking over their shoulders, but also for their determination to return year after year in pursuit of the ultimate accolade in care catering: the title of Care Chef of the Year.

“Raising the profile of care chefs is something we all value deeply, as it helps bring new talent into our sector. From speaking with many of these chefs, I know that once they understand the true impact they can make in others’ lives, they often stay with us for many years.”

Head judge Steve Munkley said: “It was a fought competition with some amazing cooking served up by all the chefs in such a variety of dishes.”