A CARE home boss has reiterated the health benefits of serving quality produce to residents.

Kamal Siddiqi, of the Old Vicarage care home in Allithwaite, said providing three high-quality meals a day was “incredibly important” - in more than one way.

“It’s especially important for the social aspect,” he said.

“Residents can look forward to the meal, often it is the highlight of their day.

“The residents are also involved in choosing what goes into their meal which gives them a sense of importance.

The Westmorland Gazette: Michelle Lewis cooking a roast dinner for the residents at Old Vicarage Care HomeMichelle Lewis cooking a roast dinner for the residents at Old Vicarage Care Home

“We think it’s really important to include fruit and vegetable in the diet and ensure the highest quality of produce is used.

“We make sure to use hard and soft fruits for residents unable to eat the harder fruits.

“There’s a range of health benefits for including high-quality food in the diet.

“It can help residents live longer and achieve a better quality of life.”

Mr Siddiqi was so proud of his offering, he invited The Mail's (The Westmorland Gazette's sister paper) Annabel Smith to give it a try.

The Westmorland Gazette: DINNER TIME: Janette, Connie, Joan, Hilder and Annabel sitting down for dinner.DINNER TIME: Janette, Connie, Joan, Hilder and Annabel sitting down for dinner.

Here is her review:

The thought of sloppy care home food is the last thing I’d want to try, however after being challenged to taste a meal and dine with the residents, I can safely say my thoughts have definitely changed.

On arrival, I did not think that I was about to enter a care home.

I was greeted by owner, Kamal Siddiqi, and activities coordinator, Connie James.

Mr Siddiqi said: “The care home has been around for 25 years and I have worked here for 20 years. It is a family business that my parents started, and I have taken over.”

The Westmorland Gazette: OWNER: Kalma Siddiqi proudly presenting his family businessOWNER: Kalma Siddiqi proudly presenting his family business

He said there are currently 12 residents living here and everyone is “very nice and gets along”.

Ms James said: “It’s my dream place to work. I love hearing all of the interesting stories from the wonderful residents and it’s a joy to work with them.”

She said the home serves three meals per day but will also make sandwiches in between for anyone who is hungry.

As the clock struck 12:30pm, lunch was announced, and we were told to go into the dining room.

I was pleasantly surprised with how light and appealing the dining room was; filled with fresh flowers and large, open windows which made the experience all the more pleasing.

I sat at a table with residents Hilder, Joan, Janette and Betty; all of whom were lovely and happy to talk.

The Westmorland Gazette: REVIEW: Annabel Smith samples the lunch time menuREVIEW: Annabel Smith samples the lunch time menu

Before being served with food, I had a chance to ask the women about their favourite food here.

Hilder said: “We have fish and chips every Friday with mushy peas which is my favourite.”

And Joan said: “They make a big fuss of birthdays and always make big tasty cakes”.

Betty, who recently celebrated her 100th birthday and has lived at the care home for two and a half years, said: “I enjoy the food. They are very cooperative here and if you don’t like what is on offer, they will make you something else no trouble”.

After around ten minutes, I was presented with a roast dinner and offered the choice between beef or turkey (I chose beef) and I was pleasantly impressed with what had been made.

The meat was melt-in-the-mouth, the Yorkshire pudding was a little dry but crispy, while the roast potatoes were full of flavour and the gravy was magnificent.

The veg was also tasty while the overall atmosphere was happy and homely.

My portion seemed to be suspiciously bigger than everyone else’s, leaving me last to finish.

After the plates were cleared, the staff brought out coffee and tea to accompany dessert before swiftly bringing out profiteroles, coated in a chocolate Bailey’s source.

The pastry was crisp and packed full of delicious, calorie-filled cream and went down a treat with all of the residents.

The Westmorland Gazette: ROAST: Dinner consisting of roast beef, Yorkshire pudding, roast potatoes, gravy and vegROAST: Dinner consisting of roast beef, Yorkshire pudding, roast potatoes, gravy and veg

My only complaint was that I wanted more.

After the meal, I got the opportunity to speak to chef Michelle Lewis.

“I really enjoy working here, it is such a homely and loving environment,” he said.

She said most of the food was sourced locally, with the meat being purchased from a butcher in Grange, while the fruit is grown, and hand-picked from the gardens of the care home. And everything is made from scratch.

She added: “The menus are on a four-week rotation which we change every six-12 months, but we also cater to anyone dietary requirements or preferences. One woman always requests kippers for her breakfast, and we give a few residents smaller portions as they don’t eat as much.”