Oak House Kitchen

Oak House Kitchen (OHK)

Oak House Kitchen (OHK) specialises in providing expert training and support to care homes for managing dysphagia through specialised catering. Founded in 2018 by experienced chefs Preston Walker and James Ball, OHK offers comprehensive systems, training, and guidance for dysphagia management, helping care homes improve their food offerings for patients with swallowing difficulties. OHK is recognised globally as a leader in catering for dysphagia diets, adhering to the IDDSI Framework. By developing strong partnerships with clients, OHK ensures the implementation of sustainable strategies that enhance quality, choice, and safety across diverse cultural settings.

OHK offers 20% discount for Care England members and 10% discount for non-members on their Dysphagia Training and Support.

The Care England and Oak House Kitchen Dysphagia White Paper

This paper introduces consistent training standards at scale, which alongside increased regulation, will ensure that care providers are delivering the highest level of dysphagia care possible.

Dysphagia, a condition affecting swallowing, presents significant challenges for those living with the condition and has a profound impact on their health and quality of life. Prompt intervention and effective management of dysphagia are essential for improving patient outcomes and reducing care related risks, such as aspiration pneumonia and malnutrition. Addressing these challenges can also directly influence Care Quality Commission (CQC) ratings, an essential aspect of care provider performance.

The prevalence of dysphagia in nursing homes is alarmingly high, with estimates suggesting between 50% and 75% of residents are affected. Despite this, public awareness remains limited, leading to delayed diagnosis and intervention. For example, mortality rates from choking in care homes far exceed those from diagnosed food allergies and food poisoning in the general population, highlighting a critical gap in the industry’s attention to safe food preparation for individuals with swallowing difficulties.

This white paper serves as both a call to action and a roadmap for improvement. If we work together as health and social care professionals, we can look to increase awareness and standardise care practices, thus reducing the negative impacts of dysphagia and improve the lives of millions of individuals across the UK and beyond.

Click image to view the full report:

Other information and resources can also be access below:

Investing in Quality Training and E-Learning: The Key to Better Outcomes for Dysphagia Patients

OHK wins gold for Patient Safety Collaboration of the Year at the HSJ Partnership Awards 2024