Catering for care home residents comes with a unique set of challenges – dietary restrictions, medical needs, budgets and nutrition to name a few – but crafting a menu that resonates with diners should always be a top priority for chefs.

 A 2024 One Poll survey* of 2,000 adults revealed that a third of people often eat foods specifically to remind them of years gone by, with 52 per cent associating particular foods with certain people and memories. “A meal using a recipe enjoyed in the past creates an opportunity to remember and reflect on the people and places which inspired the dish,” says Andrew Mussett, Hotel Services Manager at Care UK. Tapping into the past using nostalgic dishes can be an effective way for care home catering teams to revive those cherished memories and transport residents back to meaningful moments in their lives.



The good news? Many nostalgic British classics, like stews, pies, jam roly poly and trifle, are also both affordable and easy to make.

On the tip of your tongue

There are an estimated 982,000 people with dementia in the UK, with this number expected to rise to 1.4 million by 2040**. Although there is no cure for this devastating disease, familiar foodie comforts can trigger joyful recollections and help to build a sense of familiarity. “Whether it’s the aroma of a family recipe or the first bite of a childhood treat, nostalgic foods have the power to evoke happy memories and emotions and are a wonderful way to encourage reminiscence in older people, especially for those living with dementia,” explains Andrew.But what are the nostalgic dishes that will resonate most? Quiche, casseroles, chicken kievs and fondue were all firm favourites in the survey, but nothing beats getting to know your diners and their own personal stories. “We write our menus with input from our residents and their families,” says Steven Johnson, Group Support Chef at Carebase. “Our chefs cater the menu and we always strive to meet special requests. Recently, I had a request for a vegan chickpea curry with dhal which was delivered to the resident that same day for lunch. I’ve prepared dishes and puddings that wouldn’t normally pop up in a modern chef’s ‘repertoire’, but I’m always learning so much.”

Memory lane

Of course, cooking for care home residents comes with additional demands for chefs to consider. “We have a variety of restrictions, from religious requirements to medical needs,” explains Steven. “Using the IDDSI (International Dysphagia Diet Standardisation Initiative) we strive to deliver tasty wholesome food in line with our daily menus for all residents.” When preparing food for dysphagia sufferers it needs to be soft textured and served in pieces no larger than 1.5cm. Liquid foods such as soup and milkshakes are a fantastic way of providing something nutritious, delicious and safe. However, small tweaks to beloved dishes can also be a win with diners. 

The Texturas products, developed by prestigious Spanish chefs, Albert and Ferran Adrià, can help to create dysphagia-friendly meals that are still creative and delicious. The Texturas Xantana thickener is perfect for creating a soft, yet firm texture 

without distorting flavours. Try puréeing traditional comfort food – such as a bolognese or a quiche lorraine filling – and adding the thickener to create a soft take on a familiar favourite. Contact your local Caterfood Buying Group member for more information on these versatile products or visit thomasridley.co.uk/texturas

Food for thought

Creating a nostalgic dining experience for residents is about more than just the food. Immersing diners in memories by playing the right music and putting up decorations or old photos from the decade you’re trying to emulate can help set the mood.  

“Our activities teams are amazing, they come up with wonderful events daily, reminiscing of times gone by,” says Steven. “The chefs work closely with the teams to deliver fun and exciting food occasions. We’ve had full afternoon teas, Saturday night takeaways, old-fashioned sweet shops with pear drops and lemon sherbets, pancakes with the chefs on Shrove Tuesday, BBQs on sunny days and Halloween cupcake decorating.” These lively events also help to build relationships throughout the care setting. “As a chef who likes a joke, our residents’ humour [at these events] has had me in tears of laughter,” says Steven.

“There’s a certain joy in rediscovering the flavours of our childhood or the meals we once shared with loved ones,” reflects Andrew. “Nostalgic foods offer a unique blend of taste and real emotion, creating a culinary journey that resonates with the essence of who we are, where we’ve come from, and all the people with whom we’ve enjoyed meals throughout our lives.”