Exciting new menu for Denbighshire’s much-requested ‘meal-to-go’ scheme

A thriving Denbighshire-based ‘meals on wheels’ service has announced a new menu after receiving overwhelmingly positive customer feedback in recent weeks.

Michelle Mellor, owner of Harrisons Bistro & Bar in Rhyl and Micky’s professional catering company, took over the service in mid-March, providing meals to homes for the elderly, vulnerable and housebound across the county .

With a team of 12 including two delivery drivers and nearly 40 customers to deliver across Rhyl, Towyn, Abergele, Prestatyn, Rhuddlan, St Asaph, Dyserth and Henllan, the new menu aims to offer greater variety and will be in effective from May 22.


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The new menu for seven-day-a-week service includes pork stroganoff and rice, Lancashire hot pot and vegetables, fish and chips, small or large breakfasts, a wide range of desserts and much more.

The full new menu can be seen below:

Michelle’s new menu. Photo: Michelle Mellor

Rhyl Journal: Residents can also enjoy mini cheese platters and sandwiches.  Photo: Michelle MellorResidents can also enjoy mini cheese platters and sandwiches. Photo: Michelle Mellor

Operating as ‘Micky’s Professional Catering Mobile Meals’, this is the third menu Michelle has created since taking over the service from former suppliers, Easy Living Meals on Wheels.

She said: “I’m just aware that sometimes if people have the same meals for five or six weeks, it’s a bit repetitive. I asked them what their favorites were, but they love it all!

“It’s a big bet for a lot of people. It’s just not old people – that’s why I call it ‘community meals’. Sometimes it’s people coming out of the hospital who’ve had surgery, or something that keeps them from getting up and cooking.

“A lot of families have told me that it re-educates their moms and dads to eat. There was a guy who came over from America to try to make things right for his mom, and he was blown away by it.

Rhyl Journal: Michelle (front) and members of her team.  Photo: Michelle MellorMichelle (front) and her team members. Photo: Michelle Mellor

“I try to talk to every customer, and I try to deliver once or twice a week, just to meet them all and make it a little more personal – whereas you don’t get that with a meal on the mic -waves.

“What we found on the first menu was that not everyone wants small meals, so I incorporated larger meals, such as the large lamb shank on Sundays and the large fish and chips . At least they have the option then.

“We put on a mini cheese platter, and lots of salads as the warm weather approached, and homemade dishes like my Honey Roast Chicken with Italian Potatoes.

“We have two deliveries – we leave at 11am, then we leave in the evening as well. We’re coming to full capacity now, so what we would do then is bring in another driver who would be out at 11:30-45am with the next run.

“We have about 36 people right now, and it’s growing all the time. I have three or four more to call this afternoon. They’ve already asked me questions about Christmas!

To contact Michelle about the service, you can email: [email protected]

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