Enter and view: Sydmar Lodge Residential Home

Healthwatch Barnet carried out an announced Enter and View visit to Sydmar Lodge Residential Home on 19 December 2017 to assess residents’ mealtime experiences. Sydmar Lodge is a Jewish residential care home in Edgware that observes kosher dietary requirements and Jewish traditions. There were 47 residents living at the home at the time of the visit. 

The inspection found that mealtimes took place in a large, bright and welcoming dining room, referred to as the restaurant. Most residents chose to eat together in this communal setting, while others could have meals served in their rooms if preferred. The dining environment was calm, sociable and unhurried, with residents appearing comfortable and relaxed. 

Meals were prepared in-house following the decision to end an outsourced catering arrangement earlier in 2017. Staff reported that this change had improved flexibility and resident satisfaction. Lunch was the main meal of the day and consisted of three courses, with residents offered choices at each stage and alternative meals prepared on request. Staff demonstrated a good understanding of residents’ individual preferences and routinely accommodated special requests. 

The dining room was attractively presented with contrasting tableware, fabric tablecloths, flowers, menus and drinks already set out on tables. Residents were able to choose where they wished to sit, and staff provided support to those who required assistance. Disposable hand wipes were offered before meals, and serving staff discreetly cleared tables in a way that minimised disruption. 

Healthwatch observed particularly good practice in the preparation of pureed meals. Food was moulded into recognisable shapes that reflected the original dish, helping residents identify what they were eating and making meals more appealing. Staff reported that this approach had significantly improved food intake for some residents. 

Residents were highly positive about the quality and flexibility of the food service. Many praised staff for their willingness to prepare alternatives when residents did not wish to eat the menu options. However, a small number of residents commented that vegetables were sometimes served cooler than other parts of the meal, and some would have preferred the main meal to be served in the evening rather than at lunchtime. 

The home held resident meetings every two months, with food regularly discussed as a standing agenda item. Staff felt that resident satisfaction with meals had improved considerably since catering services were brought back under direct control. Relatives were also welcome to dine with residents and assist with feeding where required. 

Overall, Healthwatch concluded that Sydmar Lodge provided a positive, inclusive and person-centred dining experience. Staff knew residents well, respected their preferences and worked hard to provide enjoyable mealtimes. The atmosphere was described as friendly and respectful, with residents’ needs and choices placed at the centre of the dining experience. 

Healthwatch made three recommendations: to provide better support and guidance for relatives who assist residents during meals, to review methods for ensuring food is served at a consistent temperature, and to ensure food and fluid intake records are completed promptly for residents who require monitoring. The home accepted these recommendations and outlined measures to address each area. 

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