Journal of Community Nursing

24 JCN 2020,Vol 34, No 4 Over the past six weeks, eight chefs (including Masterchef’s quarter-finalist Jethro Lawrence) each worked on a signature dish, such as Richard Knighting’s slow cooked lamb with minted peas and beans; Jethro Lawrence’s gammon in Somerset cider sauce, and Simi Rezai-Ghaseemi’s chickpea and apricot stew, to name but a few. The project was an ideal opportunity for culinary expertise and skill to come together and create a delicious selection of bespoke dishes, full of seasonal and local produce. Many of the chefs had faced the challenge of their businesses having to temporarily close, so welcomed the opportunity to create their own signature dishes for Wiltshire Farm Foods customers. The summer kitchen range is available until 16th August. For details of the dishes and Wiltshire Farm Foods’range of main meals and desserts, visit: www. wiltshirefarmfoods.com/summer- kitchen F ood fatigue is a psychological condition which results in lack of motivation or enthusiasm to consume food. Left untreated, this can lead to malnutrition, lack of energy and dehydration. In a bid to alleviate food fatigue for customers, including those individuals who may have been clinically shielded or especially vulnerable through the Covid-19 pandemic, home meals delivery company, Wiltshire Farm Foods, has collaborated with leading chefs in the South West and launched a new and inspirational summer kitchen range giving added variety, freshness and choice. The range has been specially developed for customers’convenience and ease of popping a meal straight into the oven; providing a delicious and nutritious meal for those that need help the most. Head development chef, Phil Rimmer, explains: The enjoyment of food is one of life’s simple pleasures for us all, and our Summer Kitchen range has been developed hand-in-hand with some of the best chefs in the South West in order to bring a taste of summer into people’s homes, with an innovative range of eight main meals and three desserts to choose from. We know that many of our customers have experienced challenges in securing supermarket delivery slots during the pandemic, making it difficult for them to secure essential supplies and groceries, and when someone has been isolating in their home for many weeks and working with a limited menu, ‘food fatigue’ can start to enter the frame. That’s why, in little less than two months, we conceptualised, developed and launched our new range, which we can deliver straight to people’s doors. For us — it’s about making a real difference — and at a time of national crisis, how we pull together and support each other is what we do best as a country. Collaborating with a wide range of culinary talent in creating new dishes for our customers to give them something to look forward to, has been a hugely positive experience for the entire team. Leading chefs collaborate to combat food fatigue Viewpoints Phil Rimmer, head development chef, Wiltshire Farm Foods JCN Left to right: Simi Rezai-Ghaseemi, Richard Knighting and Jethro Lawrence — just some of the chefs involved in the summer kitchen range of meals.