At just 22 years of age, Chelsea Court Place’s Head Chef, Alex Morte, is among the very best elderly care chefs in the country. The youngest ever NACC National Chef of the Year in 2016, Alex has entered the care industry early on in his career and has an ambition to bring more ambitious, young chefs into the sector.
His Italian partner inspired his particular love for Italian cookery and baking but whatever cuisine he’s working with, his focus is on quality, fresh ingredients and seasonal menus. In summer expect beautiful salads and seafood; in winter, rich, wholesome stews and braises, served with confit or roasted and glazed root vegetables.
In Alex’s kitchen, the chefs work with fresh menus, ingredients and dishes on a daily basis. It’s a big challenge creating amazing dining from scratch each day, but it means his diners are excited and engaged for a new experience at each mealtime - often the highlight of the day at Chelsea Court.
Alex’s Winter Recipe
Slow braised Ox cheek & stout casserole with horseradish & parlsey dumplings by Alex Morte: Try his recipe in your Care home as it combines different flavour layers for your residents to enjoy.
With so much achieved already, it can be hard to find a new goal to aim for. In the future, Alex would love to help train and develop more chefs to reach their potential in elderly care. Asked for his chef role models, Alex points to charismatic, Michelin-starred Tom Kerridge, whose similarly unfussed, ingredient-forward style set a new standard for pub cooking at the 2 Michelin starred Hand and Flowers pub. Alex firmly believes that elderly care cooking can become just as vibrant and aspirational.