Percy Hedley stages ‘restaurant take-over’ for people with swallowing difficulties
North East people with swallowing difficulties (dysphagia) got a rare chance to eat out with loved ones thanks to a restaurant take-over organised by The Percy Hedley Foundation and Wiltshire Farm Foods.
A group of people with dysphagia from the Foundation dined out at the Baltic Kitchen in Gateshead with their peers, as part of an event to raise awareness of the condition.
It is estimated that between four million and 5.2 million people in the UK live with some form of dysphagia, which is 1 in 8 adults. It can happen for a number of reasons, from neurological and gastro conditions, to strokes, learning difficulties and ageing.
The special dining-out experience – created in partnership with Wiltshire Farm Foods which specialises in texture-modified meals – allowed guests to enjoy a pleasure that most of us take for granted.
The International Dysphagia Diet Standardisation Initiative (IDDSI) describes food and drink across a range from levels 0-7 and gives clear guidelines for modification. This event will provide meals that are level 7 regular as well as three specific modified textures – level 4 puréed, level 5 minced and level 6 soft and bite-sized.
The Percy Hedley Foundation is hoping that the occasion will help educate society and encourage the hospitality industry to make restaurants more accessible to people who may require a different food texture.
Wiltshire Farmfoods is a supplier of meals to the Foundation which runs two schools, a college, an adult day service, residential and ISL homes in the North East.
(Above: Jennie Morgan, Dysphagia Lead at the Percy Hedley Foundation, sat next to Peter, who’s getting ready to enjoy a meal at the event. And Development Chef, David Lawrence, from Wiltshire Farm Foods in the kitchen.)
Dysphagia lead at The Percy Hedley Foundation, Jennie Morgan said: “People with swallowing difficulties can often feel frozen out of social occasions and everyday dining-out. But small changes, such as being open to adapting the texture of a dish and making it clear that your venue is dysphagia-friendly, can ensure they feel welcome and included.
“With one-in-eight adults suffering from dysphagia, there is a significant opportunity for the hospitality industry to step-up and make their venues more accessible for people with swallowing difficulties – in a similar way to how they have adapted in regard to diners who have allergies.”
Development Chef at Wiltshire Farm Foods, David Lawrence, said: “At Wiltshire Farm Foods, we’re passionate about supporting people living with swallowing difficulties.
We believe everyone should be able to enjoy delicious, nutritious meals with confidence, dignity and enjoyment, which is why all of our Softer Foods meals have been carefully developed for people with swallowing difficulties or who require softer and easier to chew foods.”
