Hello my name is Christopher, Head Chef for the beautiful care home Baycroft in Great Baddow.
I started my career straight away after leaving school in 1991, working in various prestigious establishments.
In 2001 I decided to return to college and study patisserie. I worked in a few famous establishments including Harrods, where I received 'The Chairman's Award For Excellence' during my role as head of pastry in the Georgian restaurant.
I founded my own company in 2007 that supplied high-quality desserts and gateaux across central Essex. I won the award of 'New Small Business' from the 'Mid Essex Business Awards' in 2009.
I left my patisserie in 2014 to spend more time with my three children. I am now with Baycroft to continue producing a standard of excellence.
My name is Keith Hard and I am head chef of Baycroft Fairfield.
I am an experienced chef, food and beverage manager and have run my own restaurant.
During my years as a chef I have served many famous people including royalty, as sous chef at the Reform club and Executive chef at the Royal college of surgeons in London.
Now working in care I enjoy using my culinary skills to bring exciting nutritional meals to our residents.
My latest project is to bring the benefit of a whole food plant based menu to the residents of Fairfield.
As the Head Chef at Baycroft Kempston, it is my duty to plan and design a nutritionally balanced menu for our residents.
Then, with the help of my amazing hospitality team, create and serve fresh, seasonal dishes throughout the day.
Our dishes utilise the fresh, seasonal foods available to us, and we encourage the residents themselves to participate in adapting our ever-changing menus through the feedback they provide.
Breakfast consists of a choice of cereal, toast, pastries and cooked items. Lunch can range from the ever-popular Sunday roast to handmade pie and mash or Seabass fillets with beurre blanc. Our indulgent desserts and tea are a favourite with our residents - this is usually a lighter meal such as garlic prawns, avocados on toast or risotto. In addition to this, my team also work alongside the lifestyle and wellbeing coordinator to create menus for the fun days and events we hold.
These have included tea parties, garden parties and, hopefully soon, barbecues.
I am a vastly experienced chef, ranging from fine dining to canteen service under the American military in Iraq and Afghanistan, plus a variety of restaurants and hotels in between.
It is my pleasure to use this experience to cook for the Residents in Flitwick, my aim is to provide nutritionally balanced meals using fresh ingredients.
Working with the Flitwick team to understand each resident's favorite dish, we try to give each resident something to look forward to at mealtimes, and with the events planned through the year a more enjoyable fun day and variety to their normal daily eating habits.