Alex has been a vegetarian for the past 30 years, 10 of which as a vegan. Alex has had a variety of roles in the catering industry, from teaching in secondary schools, to preparing meals for the Youth Hostel Association, through to delivering training to professional chefs and Principal Tutor at The Vegetarian Society Cookery School. In 2019, Alex joined the team of chefs working for Vegetarian for Life. “Working in the care sector has its own set of challenges and rewards. As a Roving Chef I hope to able to pass on my passion for excellent vegetarian and vegan catering to chefs, managers and above all those we care for.

I work for AbleCare in the central kitchen as a chef. We cook all the food for 6 care homes, chill it down and send the food to be regenerated on site. I also make cakes and sandwiches for our recently opened cafe. I love cooking and baking, so also spend a lot of time cooking at home. Outside of work I train and compete in ultra marathons. One of my other hobbies is painting and art, specifically portrait paintings using oil paint. Cooking in care is great as it is very rewarding to hear feedback when the residents have enjoyed certain meals or are getting great nutrition.

I joined the Royal Navy in 1998 as a chef and served on HMS Sheffield, RNAS Yeovilton, HMS Ark Royal, HMS Leedscastle, HMS Albion and finished as an instructor teaching the basic culinary course. Whilst serving over 14 years I cooked for many dignitaries, High ranking officers and Royal Family including her late Majesty the Queen.
I continued teaching the basic culinary course once leaving where I entered the Armed Forces Culinary competition and I won Gold Best in Class for cake decorating and went and competed in Washington in the American Armed Forces competition.
My previous job as Catering Manager in a Primary School has similarities to now working in my Care Home ensuring the nutritional values are paramount and to cook fresh food daily for the wellbeing of the residents.

I began my chef career and an apprentice chef in the Armed Forces over 30 years ago. During my time with the army I was posted to a military hospital and this began my interest in cooking for medicinal needs and health and well being.
My current role sees me cooking fresh, home cooked, nutritious meals for residential residents. We have a large emphasis on making our meals nutritiously dense. As well as being as sustainable as possible and tying to reframe thinking around our meat free choices, whilst maintaining restaurant style quality both in our meals and dining experience. We also do lots of pop up events such as bakeries and pasta making classes, which are always fun and give residents an opportunity to join in and share their skills and stories.

As a chef in Porthaven, I’ve learned that food is rarely “just food”-often the best part of the day. A familiar pudding can spark a memory, and a hearty stew can bring a smile wider than the dessert plate. I like to think of myself as serving not just meals, but moments of joy, bringing celebratory feel to every plate. Understanding how ability to detect flavour in elderly clientele declines steadily over the years, amplifying flavour, enhancing the eating experience is the key to my success. For many, food is one of the greatest pleasures in life, and I believe every dish deserves dignity, care, memorable favour. My aim is very simple: make food that taste great, wakes memories and warms up the soul.

After honing my craft in fine dining, I decided to make the move into care to help raise the bar of hospitality for all those in my care both residents and staff. I have worked within the care sector now for 4 years and no matter what I'm making, resident impact is always at the forefront of my mind. Everyday is a school day in a care home kitchen as what we do is so in depth and individual. I use this to drive my passion for learning utilising my fineding background while learning new recipes and my new passion, modified diets. Using Linkedin as my platform I aim to raise awareness that modified foods can be safe and tested as well as served to the same standard as an A la Carte Meal.

I’m James - a Head Chef whose journey has been shaped as much by life as by the kitchen. Cooking isn’t just a skill to me, it’s a lifeline. It gave me structure when life was chaotic, a voice when I struggled to be heard, and purpose when I felt lost. I’ve worked in restaurants, pubs, care homes, and training kitchens, but the heart of it has always stayed the same: to create food that brings comfort, connection, and meaning. I’m drawn to rustic, soulful cooking that tells a story-whether it’s a dish that feels like home or one that celebrates a new beginning. I care deeply about inclusion, second chances, and using food to make a difference. For me, being a chef is about more than cooking-it’s about healing, growth, and giving others the same sense of belonging I found when I first stepped into a kitchen.

I am the Head Chef in a care home, and I take great pride in creating nutritious, delicious meals that bring comfort and joy to our residents. For me, food is more than just fuel – it’s a source of warmth, familiarity, and dignity. I enjoy my job because it allows me to combine my culinary skills with compassion, ensuring every dish is made with care and tailored to individual needs. Whether adapting recipes for special diets or adding a personal favourite to the menu, I know that small touches can make a big difference. Mealtimes are often the highlight of the day for our residents, and I strive to make each one special. I work closely with my team to maintain high standards, encourage creativity, and provide a welcoming dining experience. Knowing I can improve someone’s day with good food makes my role deeply rewarding.

I have worked in catering for over 30 years, gaining experience across nearly every area of the industry. Cooking has always been my passion—ever since I was 8 years old, making jam turnovers at home with my mum. That early spark led me to train as a pastry chef at college, and later in life I pursued my love for chocolate by becoming a trained chocolatier.
Today, I’m proud to be Head Chef at Care UK, where I have full freedom to design menus tailored to our residents’ needs and preferences. One of the highlights of my role is sitting down with them, listening to their stories, and recreating dishes that bring back special memories of comfort and joy—while ensuring every meal is both delicious and nutritionally balanced. My team and I take great pride in making mealtimes truly special, and I feel very fortunate to work alongside such a fantastic group of people.

As a Care Chef at Caring Homes Group Ltd, I consistently demonstrate a commitment to enhancing the quality-of-care catering within our homes. My dedication to delivering exceptional food to our residents and visitors, training and mentoring others, has been instrumental in transforming the dining experience within our care group. I have introduced a variety of innovative throughout the last year across our group. My personal involvement with our residents and revealed that what I enjoy most is hearing about their lives, putting myself in their shoes and using this knowledge to create food they would like. I then meticulously plan each meal, ensuring that it is not only delicious but also balanced and tailored to individual health requirements. My creative approach to meal preparation has significantly improved residents' satisfaction and overall well-being regardless of the diet.