OHK

Why practical dysphagia training needs to reflect real kitchen environments 👌

There's a gap between learning IDDSI theory and actually preparing texture-modified meals consistently in a busy kitchen under real pressure.

Training that ignores this gap is just theory ✍️

Hands-on training in realistic conditions builds practical confidence. Working with real recipes, real timing, real complexity - not simplified scenarios, but the actual conditions your team faces every day.

That's when people move from understanding theory to knowing they can do it, consistently. And that's training that actually changes practice 👏

💬 "I just wing it."

A phrase that came up during discussions at our recent practical dysphagia training session at West College Scotland - and one that highlights exactly why education, skills development and structured approaches matter.

The feedback in this carousel comes from delegates who experienced first-hand how practical training, combined with the Molila methodology, can help build confidence, consistency and safer practices around texture modified diets.

A huge thank you to everyone who joined us and contributed to two fantastic days of learning.

The slides say far more than we ever could, take a look 👉

Another fantastic day with the catering teams at Aurem Care last week as we delivered the second of our practical Molila chef training sessions - this time to the Southern teams at the Gordon Ramsay Academy in Woking. 🧑‍🍳

These hands-on sessions are designed to move beyond theory and into real-world implementation - helping teams develop the skills, confidence and consistency needed to deliver safe, high-quality texture modified meals that meet both clinical requirements and resident expectations.

What makes this programme particularly impactful is that it's not a standalone training event. Through our ongoing partnership with Creed Foodservice, we're supporting Aurem Care with a structured, organisation-wide approach that combines:

✔️ EDS competency programme coverage across teams
✔️ Phased practical chef training through Molila
✔️ Management support and coaching
✔️ Site audits and operational reviews
✔️ Continuous improvement and implementation guidance

By bringing together practical skills development, structured systems and ongoing support, we're helping teams embed sustainable change that can be maintained long after the training day itself.

A huge thank you to everyone who has been taking part through this series of training sessions. The engagement, enthusiasm and willingness to learn has been fantastic to see, and we're looking forward to continuing the journey together. 💙

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OHK provides practical dysphagia support that works in the real world.

From workforce training to hands-on kitchen support, implementation expertise to the Molila system, we help organisations build safer, more consistent dysphagia provision.

OHK provides the practical expertise and implementation support. Molila provides the structured system that enables consistency at scale.

Swipe through to see our four pillars of support 👉

🌟 UK CARERS WEEK 🌟

During UK Carers Week, it's important to recognise that many carers are not just supporting a loved one's health needs... they're also navigating systems that often don't join up.

For people living with dysphagia, transitions between hospital, care home, and home care settings can be incredibly challenging. And for carers, that inconsistency creates huge stress and uncertainty at what is already an emotionally demanding time.

The same person might receive completely different guidance at each setting. Texture recommendations change. Menus vary. Confidence drops with every transition.

Carers shouldn't have to become experts just to keep their loved ones safe across different environments. Consistency in dysphagia management matters, not just for clinical outcomes, but for carer wellbeing too.

This week, we're thinking of all the carers navigating these fractured systems, often without the support they deserve 💙

For Dysphagia Awareness Month, we're reflecting on an important shift in dysphagia catering.

Swipe through to see why awareness and training alone aren't enough, and how we're introducing Molila to support safer, more consistent dysphagia provision. 👉

💬 “For years, there have been lots of misunderstanding and lack of information on Dysphagia in care homes…”

This feedback from a recent delegate at our Paisley practical dysphagia training session really stood out to us.

Because that’s exactly why these courses exist.

Our practical training sessions are designed to bridge the gap between knowledge and implementation - giving catering teams the confidence, systems and practical techniques needed to deliver safer, more dignified and more enjoyable dining experiences for residents requiring texture modified diets.

One delegate described the processes as “ground breaking”, while another highlighted how the course helped reduce anxiety around a high-risk subject by improving understanding, consistency and safe working practices.

What made the sessions particularly impactful was the combination of:
✔️ Pre-course eLearning modules
✔️ Hands-on practical application
✔️ Real-world kitchen workflows
✔️ Structured systems through Molila
✔️ Open discussion around operational challenges

The result wasn’t just better understanding - it was teams leaving with actionable techniques they could immediately bring back into their own kitchens.

We also loved hearing that attendees are already looking at how these methods can influence future kitchen planning, menu development and team training within their organisations.

Thank you again to everyone who joined us in Paisley at West College Scotland - your engagement, openness and passion for improving resident care made the sessions incredibly valuable. Anavo Group Northcare Scotland Holmes Care Group West Dunbartonshire Council

We’re looking forward to organising our next set of practical training sessions - keep your eyes peeled for our next location announcements.

Today is World Nutrition Day... a reminder that nutrition matters for everyone, including those on texture-modified diets.

Catering for all diets means more than just providing food. It means delivering consistent, quality, nutritious IDDSI texture-modified meals that meet both safety standards and nutritional needs.

When systems are in place, people on texture-modified diets receive the same nutritional quality as everyone else, just as they should.