Trymview Hall, in Southmead, teamed up with award-winning Bristol restaurant, The Malago, for three special projects aiming to rediscover residents’ favourite foods throughout the decades.
The partnership, which formed part of Care UK’s Food for Thought initiative, saw The Malago create a cook-along video for residents, showing them how to re-create a traditional clanger recipe at home.
The dish brought back many childhood memories, especially for 88-year-old Emma Nield, who remembered having to create tasty dishes on a budget and make the most out of basic ingredients.
Born in 1932 in Leeds, Emma was one of nine children, and remembers rationing throughout her childhood. Her father often baked bread for her family each day, and taught Emma how to cook. Her favourite dishes were leg of mutton and corn beef hash, both of which were cooked in a coal fire.
Inheriting a passion for cooking and baking from her father, when Emma married her husband Peter in 1950, she decided to cater her own wedding, with a spread featuring sandwiches, homemade biscuits and lots of cakes. She regularly shares her top cooking tips with her fellow residents and the home’s chefs too, including her secret for a delicious crumble (which is to make sure you get enough air into the mix!).
The Malago team also created bespoke kits for residents to make classic desserts at home, including black forest gateau, home-made custard as well as cherry compote and marbled meringues, and catered for a virtual afternoon tea session hosted by BBC food historian, Dr Polly Russell, from Back in Time for…
Here at Care UK, we’re passionate about supporting residents to lead fulfilling lives. The ‘Food for Thought’ initiative sees our care homes across the country take part in activities which encourage memory sharing and the use of food as a tool for reminiscence.