Patrick Fensterseifer, head chef of Great Oaks care home in Bournemouth, is celebrating being named a finalist of the South West Regional Cook-Offs in the NACC Care Chef of the Year competition.

The culinary competition is open to all chefs working in the care sector and is designed to showcase the talent, innovation, skills and knowledge of nutrition and dietary requirements of each contestant.

Entrants were given the challenge to create a new menu within a specific budget and also had to meet specific nutritional and dietary needs.

Mr Fensterseifer chose to make chicken roulade with sage and onion stuffing due to the dish’s high content of protein, fibre and nutrients which would benefit care home residents.

Participating chefs had just 90 minutes to produce their meals which were judged on their nutritional value, health benefits, culinary fair, menu balance, execution and presentation.

Mr Fensterseifer said: “I am so proud to have made it to the final of the south west regionals, I am very passionate about creating dishes which are not only pleasing to the eye, but also taste delicious and aid the health and well-being of our residents.

“It is a great honour to have made it to the finals and I am glad that my culinary skills have been recognised in this way. Through this experience I have learnt some new tips along the way and I am looking forward to sharing these with my team at Great Oaks.”