It’s 12pm. That makes it the start of lunch service at Corson Court. Jane Green and John Glancey, two of the three-person kitchen team at the supported housing development in Belshill, North Lanarkshire, are serving up today’s options. Under the watchful eye of Housing Coordinator Marsha Rasuli, they dish up sandwiches, soup, fish goujons and salad. Having worked as a restaurant chef for two decades and at this later living residence for around five years, preparing and serving dishes fresh is a must for John. “We might not be cooking to order but, like in any other venue, we still need to deliver quality dishes for individual customers.”

lunch service at Corson Court. Jane Green and John Glancey, two of the three-person kitchen team at the supported housing development in Belshill, North Lanarkshire

Exterior of Corson Court. Belshill, North Lanarkshire

Living better for longer

One of Scotland’s biggest social landlords, Trust Housing, has a third of its homes in North Lanarkshire. Its flats, bungalows and houses make living more affordable for adults over the age of 16, with 61% of them supporting those aged over 60. As well as lower rent prices, these later-living homes give tenants access to financial advice, which has become even more important as the cost of living has risen. Working across several different developments, Housing Coordinator Marsha Rasuli says this is what sets these homes apart. “We are clear to everyone, our housing are supported living homes not care homes. Corson Court has 20 flats and there are 17 tenants currently here. We support them in terms of meals, entertainment and rent and make sure they are well looked after, but they have their own flats and live independently.”

“I couldn’t cook to the four-star restaurant standard I was used to. Everyone said it was too fancy. Instead, I introduce … different kinds of sauces, vegetables or ingredients.”

- John Glancey, Kitchen Team Member, Trust Housing

Nutrition is number one

Eating a balanced diet becomes even more important as people get older. So when John is planning the week’s menu, he always starts with the most nutritious, locally sourced ingredients. “We offer lunch and dinner to all residents, seven days a week,” he says. “They’re all homemade meals and 80% of the ingredients we use are fresh produce. We work with local supplier Yules for our dry goods. I’ve also been working with the same independent fishmonger for ten years and I use a Glasgow-based butcher.” With freshness as the main focus, John then tries to balance a variety of proteins and vegetables across each week. Dishes also need to be made to suit tenants’ particular tastes and dietary needs. John explains: “When people get to a certain age they might not be as open to trying new things. They tend to prefer traditional meals like stews and casseroles.

“This was the biggest adaptation I had to make when I first came into Trust. I couldn’t cook to the four-star restaurant standard I was used to,” he says. “I started with a restaurant menu and around seven people loved it. Everyone else said it was too fancy. Instead, I introduce new, small elements such as different kinds of vegetables, sauces or ingredients.”

Cooking for the same tenants every day means John and the kitchen team now know their favourite dishes, inside out. Fish, including salmon, sea bass and sole, is particularly popular. To encourage the residents to try new flavours, they create trial dishes for tenants to give feedback on. “If we put items straight on the menu and the tenants don’t like the sound of certain elements, they won’t try it. But, if they taste it first, sometimes they become more open to it. If the majority enjoy a dish, we will put it on the menu.”

Preparing a nutritious meal in the kitchen

Meet costs with lower waste

Cost is also top of John’s mind. Just like in kitchens across the country, rising food prices threatened to cut into the team’s set budget. “My budgeting has never been in the red,” John says proudly. “We don’t have a gross profit expectation, so we don’t have to make money – just look after money. The key is no wastage and not over-ordering. We take orders from tenants the day before and have suppliers who work six days a week. So we can order the right amount of ingredients as and when we need them.” John’s experience also helps keep the kitchen running to budget. He admits: “It’s easier because I’ve been here so long. I know what people are going to want. If there are 18 people, I know 15 of them are going to take the salmon, for example. I’ll then buy a whole salmon and cut it myself, which is cheaper than buying by the slice.”

Supplier spotlight

Known locally as Yules, William Yules and Son has been supplying kitchens across central Scotland for more than 150 years. Starting in 1865, the family-owned business first imported tea, wines and spirits into Kirkcaldy harbour in Fife. Now, it serves venues working in the hospitality, education and care sectors.

A team you can trust
Two other team members work alongside John to serve lunch at 12pm and dinner at 4.30pm each day. With two choices for lunch and three for dinner, this small team offer enough variety to suit everyone’s tastes. John explains: “There will always be a main meal and one or two alternatives. We offer pies, sausage rolls, salads and chips, always have fresh vegetables and make soup each day of the week or lunch. We also make desserts every other day.”

To keep this service running smoothly, the team has to be tight-knit. “There is no rank in Trust kitchens,” says Marsha. “Everyone is the same, whether they have five years or six months of experience. They have to work together to handle and resolve issues. Trust Housing also offers support and training to staff members who want it. So we know we’re always making the best quality meals for residents.”

Happy, healthy tenants

With the kitchen team’s focus on freshness and variety, Corson Court tenants benefit from a nutritious and delicious menu. They’re also regularly encouraged to feedback on the dishes. This is key to keeping everyone well-fed, says Marsha, “We value customer satisfaction. We listen and put all tenants’ input into the menu. We go by the majority but always offer an alternative to make sure everyone has a choice they’ll enjoy.” John says that having skilled, experienced kitchen team members also benefits tenants. “A lot of restaurant chefs have come to work for Trust,” he says. “You can tell by the menu. It isn’t just traditional dishes.

“These chefs get their tenants to try different things and enjoy quality ingredients, which gives them a better experience. When they try a quality dish made with fresh ingredients, for that moment in time they can believe they are in a restaurant.”

Go here for the recipe: Glacé Cherry Cake

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