In our latest blog series, we shine a light on Jim Carson, Catering Manager at Bield, whose work ensures tenants receive meals that are not only nutritious but also varied, delicious, and thoughtfully tailored to their needs. 

Jim shares insights into his career journey, the unique challenges of catering in a housing setting, and his ambitious plans for the future.

Q: Can you give us a brief introduction to your role at Bield?

A: I’ve been with Bield for three years now as Catering Manager. My main responsibility is overseeing the meal services across 31 developments, which serve approximately 500 tenants daily. That includes managing the supply chain to ensure quality ingredients, navigating food inflation without compromising standards, and maintaining compliance with strict food safety regulations.

One of the biggest initiatives I’ve undertaken is developing a comprehensive bank of recipes. These include detailed allergen and nutritional information, so we can cater to individual dietary needs like high-protein or calorie-controlled diets. It’s all about delivering a consistent, high-quality service while giving our tenants the variety and choice they deserve.

Q: Tell us a bit about your background—how did you end up at Bield?

A: I’ve been a chef for 25 years, starting with an apprenticeship at Hilton and working my way up to Head Chef roles in hotels and restaurants, including Hilton Glasgow and Stirling Castle. I later moved into multi-site roles, managing catering for iconic locations like Edinburgh Castle, the Museum of Scotland, and even RBS Gogarburn.

I came across Bield when I was ready for a change. The role appealed to me because it combined my experience with the opportunity to positively impact older people’s lives by modernising the meal service. It’s rewarding to know the work we’re doing makes a tangible difference to tenants’ wellbeing.

Q: What have been some key achievements during your time at Bield?

A: There are a few I’m particularly proud of. One significant achievement has been enhancing the food safety management system to align with evolving best practices, ensuring everything is fully up-to-date and reflective of the highest standards. We’ve also worked to streamline the supply chain, which has allowed us to control costs and improve quality - no small feat given recent food inflation rates.

Another highlight has been introducing more diverse meal options. We’re moving beyond traditional expectations of older people’s food preferences, offering dishes like lamb tagine, quesadillas, and Spanish baked haddock. These have been well received during tasting sessions, showing that tenants are not only open to trying new things but excited about the variety.

Q: What sets Bield’s catering approach apart?

A: It’s all about providing choice. We aim to move beyond “standardised” menus and offer a range of meals that reflect the evolving tastes of older generations. For example, some of our tenants enjoy classics like stew and mashed potatoes, but others prefer modern dishes like barbecue pork belly or vegetable lasagna.

We’ve also worked to bring sustainability into the kitchen. Most of our ingredients are sourced through Scottish suppliers, and we’re close to achieving full MSC certification for the fish we use. 

Q: What’s next for the catering team at Bield?

A: The big focus is expanding the meal service. Right now, we serve 31 sites, but there’s potential to reach more of Bield’s developments. We’re also exploring ideas like pop-up cafes, which could encourage socialising around food in a more casual setting. Another priority is celebrating special occasions with tailored menus. It’s a way to bring tenants together and make mealtimes something to look forward to. Beyond that, I want to keep raising awareness of the meal service, both within and outside Bield, to ensure we’re making the biggest impact possible for our tenants. 

Stay tuned to hear more about the other teams working behind the scenes every day to support our tenants and team.