By Robyn Yousef

The message which came back to the kitchen staff at Caughey Preston was by fax and very clear. Many of the residents had enjoyed the new French-style potato dish, Boulangere Potatoes, and they’d like it again please.

For Warwick Rotherham, who started work recently as catering supervisor in the Remuera, Auckland care facility for the aged this was welcome news. “It’s great to be acknowledged as the residents are now trying out my new menus, which I do on a four-weekly cycle. I write up the menus and then send them off to be audited by a dietician,” he explains.

Warwick Rotherham in the Caughey Preston kitchen.      Caughey Preston was opened in 1950 in the heart of the central Auckland suburb. The large establishment set on elegant grounds of 8.5 acres includes Upland Home, Caughey Preston Hospital, Ventor Hospital and Marianne Court. At the time of the Catering Plus visit the staff were looking forward to the opening of a new 40-bed hospital wing.

This facility was the vision of Marianne Caughey-Smith Preston, who died in 1938. She dreamed of providing a safe and loving home for elderly people from all walks of life and provided a trust for this in her will. The prime objective of the non-profit organisation is to deliver care that is second to none. 

Hearing a fine job was being made with this objective and that the food was of a particularly good standard, our writer visited the large and very well organised kitchen during the preparation of a Friday midday meal. The fish in parsley sauce, with carrots, swirls of mashed potato, leeks in a special sauce and peach cheesecake dessert all looked very tasty.

“We are cooking for 215 today, but there will be more to cater for when the residents start coming in to the new hospital wing,” Warwick explains. He has had a long career in the catering business, but is enjoying the new challenge with his “fun team” (including 24 employees) in the kitchen.

“We try to cover all diets in one sweep while also customising special meals for some residents. Some people prefer cold meat and salad instead of a hot meal and we cater for vegetarians, diabetics and other cultural and religious requirements. All information is kept on our database.”

The kitchen staff also has to deal with change as some of the dietary requirements of the elderly residents must be adjusted according to their state of health. Catering for special functions – such barbecues, cocktail parties to welcome new admissions and the recent Mid-Year Christmas dinner – is part of their role too.

The staff was also treated to a Mid-Year Christmas party at Caughey Preston, where the management continually acknowledges the quality of service from staff with special awards.

Pushpa Raman stacking the lunch trolley

There are some new innovations on the Caughey Preston menu – such as the potatoes and leeks done in a distinctively French style and even hummus for the trendy foodies. The late Mrs Marianne Caughey-Smith Preston would definitely have appreciated the variety and quality of food available for residents.