A creative culinary genius from a Sanctuary extra care scheme in Doddington has won the title of highly commended in the organisation’s annual Christmas cake bake
Chef John Bird and cook Priscilla Bartram at Doddington Court scooped the accolade in Sanctuary’s sixth Christmas Cake Competition, which took place at its Worcester offices, for their traditional cake with snow-white icing and holly leaves engraved with a Merry Christmas message.
Priscilla, who baked the cake alongside John, used her own recipe and decorated the festive treat herself. She said: “I’m a big fan of cake-baking – every day I make the tenants at Doddington Court a lemon drizzle cake – and so this was a nice, fun challenge.
“I didn’t go into the competition expecting to win anything, so I’m delighted the cake went down well with the judges.”
Judge Steve Wood, Managing Director for Sanctuary Care said: “This is the highest standard and most diverse selection of cakes we’ve ever had, I’m very impressed. The efforts put in reflect very highly on our catering teams. We have some exceptionally talented people catering for our residents and we are so proud of them.”
Jean Cattanach, Unilever’s regional accounts controller, said: “This was my first year judging the competition and my first impressions are excellent. I was completely blown away by the diversity, creativity and attention to detail that went into making and decorating these beautiful cakes.”
The prestigious competition is open to chefs at Sanctuary Care homes and Sanctuary Supported Living and Extra Care schemes across the country. Cakes were judged on presentation, design, festivity and of course taste.