St George's Care Home in the centre of Millom have maintained their five star Food Hygiene Rating.

The residential care facility provides support for up to 36 residents, both male and female, of mixed physical and cognitive ability.

The Registered Manager of St George’s, Gemma Fretter said the home employs a highly qualified and experience care team to make sure residents feel at home from the moment they arrive.

Whether individuals are in need of some quiet company or social activities with other residents, St George’s ‘strive to make every day as fulfilling as possible’.

Ms Fretter said the care team also encourage residents to remain as independent as they possibly can, by working with themselves and their families to create care plans that not only meet their physical and emotional needs, but that also exceed their expectations.

After a visit from an Environmental Health Officer on Monday February 26, the home was ‘proud’ to announce their rating.

Ms Fretter was ‘delighted’ by the five star rating, she said: “This is down to the dedicated team we have in place, who are always working to high standard and working cohesively.

Residents at St George's Care Home ‘love’ traditional home cooked food and enjoy favourites such as Stews, Hotpots and classic desserts.

Special dates are celebrated throughout the year, so far in 2024 residents were able to enjoy Haggis with Neeps and Tatties followed by a warming dram for Burns Night. While Pancake Day was served with a variety of toppings.

St George’s are going all out for Mothering Sunday next week by serving a full roast dinner and side along with wine and chocolate treats. They are also planning a Cheese Tasting Afternoon with wine for St Patrick’s Day and will serve the national dish of Ireland for the main meal.

“As the Manager of the home,” Ms Fretter said, “I am always looking for new ideas and like to engage with our residents to see what they would like in the home, by them actively participating in choices with regards to food it promotes the nutritional intake of our residents.”