Care CARE
For more details please contact us on:
FINE DINING... EVERY DAY!
T: 0800 0226001 E: info@carlaurencare.com www.carlaurencare.com
By Jade Cleal, the Carlauren Group
If you have a friend or a relative staying in a care home you may decide to avoid lunch times or you may not feel welcome at dinner, but at a Carlauren Care Resort our residents are always free to have friends and family join them and it’s very likely the menu will rival some of the best restaurants around. This is because we’re passionate about serving the best local and seasonal foods. We’re investing in kitchen gardens at each of our homes, with gardeners working closely with chefs to produce home-grown ingredients from herbs to edible flowers. We encourage residents to get involved in the cultivating and picking of our seasonal produce so ‘greenhouse to plate’ really is as fresh as we can get it. Our menus are prepared in consultation with residents and our chefs are always ready to pull out all the stops for special occasions so you don’t need to worry about booking a table for your special family meal. Mealtimes at our homes are a fine dining experience to rival the very best hotels. Nutrition is really important to us at Carlauren so we only serve our residents filtered water to ensure that they only get the very best, we also understand that sometimes our appetites lessen so the food we do serve has to really perform.
Meet our executive chef: Mathieu Eke
Home-grown in Yeovil, Mathieu oversees our dedicated team of chefs to bring you fine dining, every day. By sourcing local and seasonal ingredients Mathieu is passionate about creating ‘works of art on a plate’, combining traditional British classics with a gastronomic twist. After studying at Bournemouth & Poole College – one of the UK’s leading catering colleges and one of the top 20 in the world - Mathieu worked for Antony Worrall Thompson at the famous 190 Queens Gate in London, and then for Phil Vickery at the Michelin-starred Castle Hotel in Taunton where, at the age of 25, he was given his first head chef position to run its Brazz restaurant. Following a period at the beautiful three-rosette Holne Chase manor house on the edge of Dartmoor, Mathieu returned to his home town as head chef - and then landlord - of the award-winning Helyar Arms in East Coker, Yeovil winning many local and national awards including a ranking in the Top 50 gastro pubs in the UK. Mathieu joined Carlauren in January 2017 to set the standard for a premium dining experience at all our facilities. Here’s a sample menu to show what you can expect when you stay with us:
STARTERS
Seared Queen Scallops with Pomegranate, Baby Coriander Leaves, Blood Oranges & Salmon Caviar Air-dried Fillet of Beef with Berry Capers, Pecorino Cheese, Smoked Flaked Salt & Truffle Oil Duck Liver & Morel Parfait with Carrot & Orange Marmalade, Toasted Brioche, Caramelised Quince Apples & Fig Glaze
MAINS
Poached Fillet of Halibut with Samphire, Crayfish Cake, Minted Pea Purée & Pesto Beurre Blanc Pan-Roasted Loin of Venison with Mini Cottage Pie, Heritage Carrots, Baby Kale Tops & Cardamom Jus Sweet Potato Gnocchi with Golden Beets, Tempura Asparagus, Poached Quail Egg, Garden Flowers & Pea Shoots
DESSERTS
Boiled Egg, Italian Meringue with Mango Sorbet & Vanilla Shortbread Individual Caramelised Apple Egg Custard Tart with Earl Grey Tea Ice Cream Orange Chocolate Marquise with Sautéed Apricots & Pistachio Tuiles Bon Appétit and we look forward to meeting you soon!
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