Quinnell House

Attractive drinks and adaptive cups/glasses are available and accessible where needed.

Individual dietary needs are person centred.

Meals reflect the nutritional needs of the residents.

Our menu is balanced.

Snacks are provided for residents that require texture-modified food.

Sweet and savoury foods are provided between meals (this does not just include cakes and biscuits).

A la Carte

Room Service

5 Star Rated by UK Food Standards.

Hand hygiene for both residents and staff.

We are following best practice including NICE guidelines as a standard.

We are conducting internal and/or 3rd party food safety audits.

We have allergen management policies in place.

A Private Dining room is bookable for residents and their families.

Families are invited for meals [Covid permitting].

Residents dining in their own room have the same food options as elsewhere.

Residents dining in their own room have their food presented to same standard as elsewhere.

Residents have access to Dining Room.

Residents have the option of dining in their own room.

Staff sit with the residents they support when they dine.

Residents can order food not on the menu, or have access to an ‘evergreen menu’.

Residents have access to a flexible meal service beyond defined times.

More than one option is available at mealtimes for all residents, including those with special and theraputic diets.

Residents with dementia are shown food or visual menus to help them decide.

There is a weekly menu.

We offer catering for special events.

Residents are involved in the creation of the menu.

The best interest choices are made for residents unable to make their own choices.

Kosher food can be served.

Gluten-free food can be served.

Vegan food can be served.

Vegetarian food can be served.

We can support people with Diabetes.

Residents are given appropriate and dignified crockery / glassware and cutlery.

Staff are hospitality trained to present / serve meals.

Tables are well laid.

We have food theme days/nights.

Staff understand and pre-empt potential meal-time behaviours which can impact nutritional intake.

Staff always use appropriate and dignified language (e.g. it is an ‘apron’ not a ‘bib’).

We promote an inclusive dining experience.

There are no unnecessary disruptions during mealtimes.

We correctly dispose of our waste.

We have a waste management system.

We monitor our food waste.

We use locally sourced and locally grown or reared food.

We use organically grown food.

Our energy usage is well maintained.

We are actively reducing food mileage.