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Daughter fumes about meal served to her dad in care home in Facebook post

Not what you'd call appetising

After a long day, it’s nice to be served with a hearty, home-cooked meal that’s both nutritious and delicious.

Unfortunately for a care home resident in Sheffield, the cooks at his facility missed the mark on both counts with this dreadful dish.

And the man’s daughter, Alyson Louise David, has lashed out at the company, calling the plate of food “muck.”

Alyson posted the meal on Facebook, with an angry caption that read: “The wonderful staff at my dads home are battling with the disgraceful food being served up by their kitchen!

“This is no complaint about the care staff there just the Cooks! One in particular!
She told me her dad was in the home and he eats it. I said that might be so bless your poor dad, but my dad doesn’t eat muck!

“Today this is what he was served…mash potatoes and beans really!!!!!
This is going further I’m so upset for the residents…”

The plate appears to show a dollop of mashed potato and some orange blobs that may have once been baked beans.

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Alyson was at pains to mention she had no issue with the staff at the Balmoral Care Home in Sheffield, her problem was with the cooks – and one in particular.

However, Elior UK, who operate the catering arm of the care home, have responded by apologising about the presentation – but not the content.

They said: “It’s important to understand the food pictured is texture modified for certain residents who need a soft food diet because they are at risk of choking.”

And a spokesman for Four Seasons Health Care, who run the Balmoral Care Home, told the Mirror: “This is a meal that is texture modified for people with a risk of choking. It was the dish the person in question chose.

“Meals have to be absolutely safe.”

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What do you think – is this the kind of meal you’d expect your elderly relatives to be served at a care home?

Or should they make more effort to ensure the presentation looks like something a human being would actually want to eat it?


Nancy Brown
Associate Editor