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OHK

Specialist Partner for Dysphagia Management.
🧑‍💻eLearning & Support for the Social Care industry.
🌟 Validated. Cost-effective.

Recommended.
🚀Accessible & Scalable - Easily implemented in care settings from 1-100+ beds.
🗓️ Book your Free Consultation.

10/09/2026

A great day of practical dysphagia training at Blend Culinary Foundation in Sheffield earlier this month. 🙌

We welcomed attendees from northfield village.nursing home and Westbourne House Nursing Home - Palms Row Healthcare , Roseberry Care Centres , Pingley Court Care Home and The Porterbrook Care Home for our Practical Molila Course.

Throughout the day, learners got hands-on experience producing food across a range of IDDSI texture levels, with a focus on consistency, testing and understanding how different ingredients behave during preparation.

It’s this practical experience that helps turn knowledge into confidence - giving catering teams a structured approach they can take back into their own kitchens and apply day to day.

A huge thank you to everyone who joined us.

👉 If you’d like to join us, our next Practical Molila Courses are coming up in Paisley on 8th-9th October, Penarth on 27th-29th October and Woking on 10th-11th November. Get in touch to find out more or book your place.

08/09/2026

🏴󠁧󠁢󠁳󠁣󠁴󠁿 One month to go until we're back in Scotland! 🏴󠁧󠁢󠁳󠁣󠁴󠁿

Here's what a day with us looks like:

You'll prepare texture-modified meals, test them, and see first-hand how small changes to ingredients or techniques affect the final result. You'll get immediate feedback from Preston and James, compare ideas with other delegates, and build confidence in a real kitchen environment.

By the time you leave, you're not just taking away more information. You've already put it into practice.

Our programme includes:
✅ Hands-on cooking with real recipes
✅ IDDSI application and testing
✅ Presentation techniques
✅ Confidence building in a real kitchen environment

Everything is underpinned by Molila - bringing together the theory, practical guidance and recipes that support a more consistent approach to dysphagia catering long after the course has finished.

Upcoming dates:

📍 Paisley - 8th & 9th October
📍 Penarth - 27th, 28th & 29th October
📍 Woking - 10th November

Just £350pp

📧 To book your place, email: [email protected]

03/09/2026

“Since completing the Molila training, I have successfully incorporated the knowledge and techniques into my daily practice. I now feel much more confident when preparing and modifying food to meet individual dietary requirements.

The training has improved my understanding of food textures and consistency levels, making it easier to modify meals safely and accurately while ensuring they remain appealing and nutritious. I have also become more aware of the importance of following the correct guidance to reduce the risk of choking and to support residents with swallowing difficulties.

Overall, the training has had a positive impact on my day-to-day work by increasing my confidence, improving the quality and consistency of food modification, and helping me provide safer, more person-centred care.”

— Alexandria Knight

This is what practical dysphagia training does: builds real confidence and consistency in your team.

Our next sessions:

📍 Paisley - 8th & 9th October
📍 Penarth - 27th, 28th & 29th October
📍 Woking - 10th November

Full day, hands-on learning, real results.

Ready to join us?

📧 [email protected]

27/08/2026

A perfectly prepared meal doesn't achieve much if it isn't eaten.

It's an uncomfortable truth, but one that's worth remembering.

When we talk about dysphagia catering, safety quite rightly comes first. But nutrition and hydration are part of the same conversation.

The way food is prepared, presented and served can all influence whether someone feels encouraged to eat and drink enough. Small changes such as improving presentation, offering variety and ensuring meals are full of flavour can make a real difference to mealtime enjoyment.

When people begin eating and drinking less, the consequences aren't just nutritional. It can affect hydration, recovery, energy levels and overall wellbeing too.

That's why we believe good dysphagia catering is about more than achieving the correct IDDSI level. It's about helping people maintain their nutrition, stay hydrated and continue enjoying mealtimes wherever possible.

Getting the texture right is the standard. Helping people stay nourished, hydrated and enjoy mealtimes is the goal. 🙌

25/08/2026

There's a real sense of responsibility that comes with preparing texture-modified meals.

Most chefs and cooks want to get it right every single time. That's why many are understandably cautious when trying new techniques or introducing different dishes.

A practical day in the kitchen gives people the chance to ask questions, test their understanding and build confidence in a supportive environment, so they're not left wondering whether they've made the right decision once they're back at work.

One recent delegate summed it up perfectly, saying the training would help create a safer working environment while reducing anxiety for both staff and residents.

This is exactly why practical training matters.

Want to find out more and book onto one of our upcoming practical sessions?
📧 [email protected]

19/08/2026

Think of Molila less like a recipe book, and more as a box of building blocks.

Every component has been developed, tested and documented so it can be used again and again across multiple dishes.

Rather than starting from scratch each time, you're building meals from consistent foundations.

That's one of the reasons Molila supports greater consistency across teams and sites.

We've made one of those building blocks - 🐟 our salmon component - publicly available so you can see exactly how it works. Check comments for the link.

17/08/2026

One of our recent delegates travelled to our practical training despite already having years of experience with IDDSI and regularly delivering dysphagia training to catering teams across West Dunbartonshire Council.

Some people might wonder why.

The answer is simple: none of us ever stop learning. 💡

The day wasn't about revisiting the basics. It was about exploring different techniques, sharing experiences with other catering professionals and picking up practical ideas that could be taken back and shared with colleagues.

That's one of the things we enjoy most about these sessions. The learning doesn't stop when everyone goes home. It spreads through teams, across kitchens and into future training sessions, helping more people benefit from the experience.

💪 That's how lasting improvements happen.

13/08/2026

You can learn a lot online - as the 75,000+ of learners who have taken our eLearning modules will tell you(!), but there's no substitute for getting into a kitchen and having a go.

That's why our practical training is exactly that... practical.

You'll prepare texture-modified meals, test them, make adjustments and see first-hand how small changes to ingredients or techniques can affect the final result. Just as importantly, you'll have the chance to ask questions, compare ideas with other delegates and get immediate feedback from James and Preston throughout the day.

By the time you leave, you're not just taking away more information. You've already put it into practice.

Our Practical Dysphagia Training Programme includes hands-on cooking, IDDSI application and testing, presentation techniques, and plenty of opportunities to build confidence in a real kitchen environment.

Everything is underpinned by Molila - bringing together the theory, practical guidance and recipes that support a more consistent approach to dysphagia catering long after the course has finished.

Upcoming dates:
📍 Sheffield - 1st September
📍 Paisley - 8th & 9th October
📍 Penarth - 27th, 28th & 29th October
📍 Woking - 10th November

Just £350pp.

📩 To book your place on any of these sessions, simply email [email protected]

11/08/2026

When we talk about dysphagia catering, safety must always come first.

❌ But that does not mean appearance is an optional extra. ❌

Food is part of daily life. It creates anticipation, enjoyment, familiarity and connection. For someone receiving a texture-modified meal, thoughtful presentation can help preserve more of that experience.

During our practical training, we encourage delegates to think beyond achieving the correct texture.
→ How does the meal look on the plate?
→ Can individual components still be recognised?
→ Does it feel like a meal that has been prepared with the same care as every other dish leaving the kitchen?

Safe food should still look like food someone wants to eat. Because dignity is not only about meeting the correct IDDSI level, it is also about helping people retain choice, pleasure and enjoyment at mealtimes.

06/08/2026

One of the best parts of practical training is seeing what happens after delegates return to their own kitchens.

Following a recent session, Helen from Aurem Care told us:
💬 “I was already following the guidelines, but this made you think about presentation and the use of different ingredients.”

That distinction really matters.

Good practical training isn't about telling experienced chefs and cooks they've been doing things wrong. It's about building on the knowledge they already have, introducing new techniques and giving them fresh ideas they can put into practice straight away.

Sometimes it's the smallest changes that make the biggest difference.

📸 We'll be sharing more of Helen's story, along with the improvements she's made to her texture-modified meals, in a full case study soon, but for now, see here for photos of the adapted modifications that have been made to dishes in Helen's setting.

Address

Nottingham

Opening Hours

Monday	9am - 5pm
Tuesday	9am - 5pm
Wednesday	9am - 5pm
Thursday	9am - 5pm
Friday	9am - 5pm

Telephone

+441572337188

Website

http://www.oakhouse-kitchen.com/

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