Mark Wilkinson, Head Chef at Northwood Nursing and Residential Care, Blackburn, outshone competition at this years National Care Cook of the Year event walking away with first prize. He impressed the judges with his mouthwatering menu of grilled trout, wilted spinach & leeks, mashed potato and sauce verige, followed by summer fruit pudding with Cornish clotted cream.

Mark travelled to the NACC event held in Birmingham on Thursday 9th July to take part in the care industry's premier culinary contest.

All competitors had a budget of just £5.40 to create a 2 course meal for 4 people whilst being judged on taste, nutritional value and seasonality of the ingredients.

Mark was one of six finalists who reached the final by winning North West Care Cook of the Year event held in Harrogate in June.

Mark trained at Lancaster and Morecambe catering college and has worked with Paul Heathcote, John Burton-race, Francis Coulson at the world famous Sharrow bay hotel and was more recently head chef at Thyme restaurants “Sirloin Inn” in Houghton.

As well as winning the overall prize Mark also won the special recommendation award for his summer pudding with the head of nutrition and dietetics at the university hospital, Birmingham describing it as “A ray of sunshine on a plate”.

Mark said on winning: "I'm thrilled to have won the title of Care Cook of the Year, and have been able to demonstrate the skill I use in my workplace to a wider audience."

The competition is organised by the National Association of Care Catering (NACC) and supported by The Worshipful Company of Cooks. The aim of the competition is to increase awerness of the high standard of cooking which is currently so undervalued in the care sector and to highlight the varied culinary skills care sector cooks have to offer.

Sue Ullman, chair of the NACC commented: “As the government puts its Improving Nutritional Care Action Plan into place these six finalists are an example of the quality of staff employed day in day out across Britain, in residential homes, children's centres, day care and community meals establishments. They should also be the benchmark for which every establishment must aim for as we all strive to improve nutritional care for those in our care”