At Abbeyfield Bristol and Keynsham, food isn’t just fuel, it’s a cornerstone of community, independence, and joy. From shared meals every day to birthday cakes, our kitchens are the beating heart of our houses.

That’s why we’ve been cooking up something exciting.              

Last week marked the first time our House Managers and Cooks came together for a dedicated session on food, independence, and nutrition. It wasn’t just a meeting, it was a celebration of the incredible work our teams already do, and a chance to explore how small, smart changes can make our meals even more powerful in supporting residents’ health and independence.

We’ve partnered with BANT Registered Nutritionist Sarah Firth on a new project to “supercharge” our meals. Her role? To help us adapt ingredients and cooking methods in ways that boost energy, support brain health, and promote active living, without compromising on taste or tradition.

Joleigh, Kift Lodge House Manager, Ros, Operations Lead, Sarah Firth, BANT Registered Nutritionist and Adam, one of our fab Cooks, at the food session.

We know that change can sometimes feel like criticism, especially when our Cooks already deliver such fantastic food. (I try to show my appreciation by clearing my plate every time I visit!)

But this initiative is about enhancing, not replacing. It’s about giving our talented Cooks new tools and insights to build on their already impressive skills.

The session with Sarah was full of energy and collaboration. Staff shared ideas, asked questions, and explored new ways to make our meals even more nourishing. A Cook’s role can be quite lonely, so this was a valuable opportunity to bring them out of their individual kitchens and into a shared space of learning and support.

Let’s be clear: Abbeyfield is not a health farm—and there will always be cake! 🍰 But we do have a responsibility to support independence in every way we can. If a simple ingredient swap can help a resident feel more energised, spend more time in the garden, or join in with an afternoon quiz, then it’s worth doing.

Delicious home-made quiche by our Abbeyfield Bristol & Keynsham Cooks.

Here are just a few of the clever, easy swaps our teams explored with Sarah:

• 🌾 For Extra Fibre & Protein: Switching white bread for wholegrain, or adding lentils to sauces, can give a big boost to energy and digestion.
• 🥛 For Healthy Fats: Using whole milk, full-fat yoghurts, and nutrient-rich oils like extra virgin olive oil helps support brain health and overall vitality.
• 🍲 For Added Goodness: Making our own stocks and broths adds natural nutrition and flavour, while reducing the need for processed ingredients.

This project is a brilliant example of what happens when you combine the passion of our Cooks with expert nutritional knowledge: food that’s not only delicious, but also deeply supportive of our residents’ wellbeing.

At Abbeyfield, food is more than a meal—it’s a way to help people live life to the fullest.