RESIDENTS at care homes in Okehampton and Tavistock will be enjoying an extra special lunch this Mothering Sunday.

Kent House and Chollacott Nursing Home are two of seven homes owned by Stonehaven Care Group. This year, each home produced its own Mothering Sunday lunch menu based on resident's experiences and memories of world war two.

The menus were a joint creation between residents and staff at each home and they were judged by Masterchef Peter Gorton of The Horn of Plenty Hotel and Restaurant.

Peter headed the judging panel from Stonehaven Care Group, husband and wife directors Stephen and Dawn Stone, media and training executive Emily Winslow and Stonehaven's own top chef Michael Ware.

Each of the entries were judged on creativity, appetizing description, ease of preparation and appropriate use of ingredients.

Peter said: 'It is good to hear of care homes paying their residents' food special attention and ensuring a healthy diet.'

The winning idea and menu was submitted by residents from St Petroc's House, Bodmin, while the menu submitted by Kent House was the runner up.

A showcase menu, which includes such delights as nettle soup and rabbit pie, will be prepared and served by Stonehaven chef Michael Ware, at a Mothering Sunday lunch at Kent House, Okehampton. The menu will also be served to all other residents at the other homes in the group.

Chairman and managing director of Stonehaven, Stephen Stone, said: 'A meal is more than just food: it is an occasion for the human chemistry of shared happiness and contentment between residents and staff.

'Good quality food served stylishly enhances the core values of cooperation and group goodwill.'

The idea of the Mothering Sunday menu competition was very well received by the residents of the care homes.

The competition gave everyone the opportunity to bring to life their possibly forgotten favourite recipes allowing them to re-produce the dishes in their own innovative creative way.

Residents taking part in an initial discussion about the proposed menu said that rationing meant that no food was ever wasted.

Ron Rogers talked about food in the Royal Navy when he worked on destroyers and Jean Cleave remembered her time working in a hotel. Others told how men who remained at home in reserved occupations worked long hours and consequently were served first and generally needed the largest portions. Sometimes the family's meat ration would go entirely to the man of the house.