WHAT'S NEW? DOUBLE NATIONAL WIN FOR ARIA CARE AS CULINARY LEADERS HONOURED AT NACC AWARDS
Paul Wright
Aria Care is celebrating a huge achievement in care catering, with two of its leading hospitality professionals recognised at the prestigious National Association of Care Catering (NACC) Awards 2025.
Janos Csavas, Head Chef at Oaken Holt Estate, has been awarded the Bev Puxley Award, recognising outstanding contribution to care catering. Paul Wright, Group Hospitality Manager at Aria Care, has been named Catering Manager of the Year for his exceptional leadership and innovation across the group’s portfolio of homes.
Both awards are among the highest accolades in the care catering sector, celebrating individuals who go above and beyond to enhance resident wellbeing, empower teams, and drive meaningful improvements in care hospitality.
The dual wins at this year’s NACC Awards reflect Aria Care’s continued investment in hospitality as a cornerstone of quality care, and indicate the growing culture of excellence.
Hospitality Director James Clear said: “We are immensely proud of both Janos and Paul. Their passion, innovation and leadership are transforming what hospitality in care can and should be. These awards are testament to their commitment, and to the meaningful difference they make in the lives of our residents.”
BEV PUXLEY AWARD: JANOS CSAVAS, HEAD CHEF, OAKEN HOLT ESTATE
With more than six years’ experience in care catering, Janos has dedicated his career to transforming mealtimes into meaningful moments for residents, particularly those living with dementia. His award-winning work includes creating texture-modified meals that preserve both dignity and flavour for people with swallowing
10
difficulties, developing nostalgia-driven menus that stimulate memory and emotional connection, and designing person-centred mealtime experiences in collaboration with care teams to reflect each resident’s individual preferences and cultural background.
Janos has also led staff training on dementia nutrition, improving both clinical outcomes and resident engagement. His efforts have resulted in improved nutritional intake, reduced food waste, and enhanced mealtime enjoyment.
CATERING MANAGER OF THE YEAR: PAUL WRIGHT, GROUP HOSPITALITY MANAGER
Paul’s leadership has redefined excellence in care sector hospitality. With a background in hotels, restaurants and long-term culinary development roles at Unilever Foodsolutions, Paul brings deep expertise, vision and compassion to his Group Hospitality Manager role at Aria Care.
His achievements include implementing CaterCloud technology in partnership with EF-group to optimise allergen management, reduce waste and strengthen compliance. He has unified catering and housekeeping
Janos Csavas
into a single ‘whole-home’ hospitality model, streamlining operations and elevating the resident experience, while also mentoring chefs and care teams through tailored training programmes on mealtime experience, nutrition and hydration.
Among Paul’s most impactful innovations is Aqua Burst, a sugar-free, vitamin-rich sweet designed to support hydration in dementia care and already demonstrating measurable health outcomes. He also launched Food is Medicine, a chef-led course that trains care teams to use nutrition to actively improve resident health, reducing falls, boosting immunity and enhancing wellbeing. In addition, his Wise Up on Waste programme gives teams practical tools to reduce food waste while increasing both flavour and nutritional value.
Paul mentors chefs across the business and has developed career pathways in partnership with schools and colleges. He is currently leading the creation of the Aria Cookbook, celebrating resident stories and favourite recipes.
www.ariacare.co.uk
Janos Csavas, James Clear Hospitality Director, and Paul Wright of Aria Care
www.tomorrowscare.co.uk
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42
