More than a Meal
The Future of Care and Senior Living Catering
The care and senior living catering sector plays a vital role in supporting the health, wellbeing and quality of life of older people and those living in care settings. It encompasses food provision across residential care homes, nursing homes, assisted living communities and other specialist care environments.
The sector is evolving in response to an ageing population, changing expectations among residents and their families, rising food and labour costs, and increasing focus on nutrition, sustainability and person-centred care. As a result, catering is increasingly recognised not simply as a support service, but as an integral part of the overall care experience.
This event will focus on the importance of catering within the care and senior living sector and how it is changing in the future.
Single Tickets Excl. VAT
- Members £165
- Non-members £295
Tables of 10 Excl. VAT
- Members £1,485
- Non-members £2,655
Event Timings
| 9.00 am | Guest Arrival and Refreshments |
| 9.30 am | Seated Continental and Full English Breakfast |
| 10.45 am | Insight Session |
| 11.00 am | Panel Discussion plus audience Q&A |
| 11.45 am | Refreshments and Networking |
| 12.30 pm | Guests Depart |
The Event
The Event
As part of Arena’s series of public sector catering events, this event brings together an expert panel of speakers and will focus on the positive impact being made within the care and senior living sector and the opportunities and challenges that lie ahead.
Our speakers confirmed to date are:-
Laura Tighe, Business Director White Oaks Healthcare, Compass UK & Ireland
Paulius Kriksciunas, National Hospitality Manager, BUPA UK Care Services
and they will take part in a panel discussion hosted by Nicola Knight, Head of Away from Home, IGD
The event includes:-
Inspiring insight: the event will begin with an inspirational session looking at the trends within care and senior living catering
Panel Discussion ‘More than a Meal: The Future of Care and Senior Living Catering'; Some of the key areas to be explored include:-
- The role of food in health, wellbeing, dignity and quality of life
- Elevating the Dining Experience - Moving beyond nutrition to create memorable hospitality experiences
- Innovation and the evolving expectations of residents, families and operators
- How Catering supports holistic care
- Operational Opportunities and Challenges
plus much more.
Seated Breakfast: Guests will enjoy a Continental and Hot Breakfast within the Sofitel’s Westminster Suite.
Plus there will also be plenty of opportunities to network with industry colleagues and build new business relationships
Tickets are strictly limited to 100 guests so book early to avoid disappointment.
Meet Our Speakers
Laura Tighe, Business Director White Oaks Healthcare, Compass UK & Ireland
Laura Tighe is Business Director at White Oaks, the senior living division of Compass Group UK & Ireland. With over 25 years’ experience in foodservice, including more than eight years specialising in Healthcare and Senior Living, Laura brings extensive sector expertise and a passion for improving the dining experience for older people.
Since joining White Oaks in 2025, Laura has led the strategy and operations of the business, driving its relaunch and its focus on high-quality, nutritious food and meaningful dining experiences that support residents’ health, wellbeing and quality of life.
Paulius Kriksciunas, National Hospitality Manager, BUPA UK Care Services
Paulius Kriksciunas has built a career around one belief: that great hospitality can have a profound impact on people’s quality of life. As National Hospitality Manager for Bupa Care Services, Paulius leads the development of food, dining and hospitality standards across a national care home and care village estates, helping to create environments where customers feel valued, supported and cared for.
Drawing on extensive experience in contract catering, healthcare and later living, Paulius has worked with chefs, operational teams and senior leaders to transform dining from a daily necessity into a meaningful part of the resident experience. His work focuses not only on raising service standards and ensuring compliance, but also on creating cultures where hospitality teams can thrive and deliver their very best.
A passionate advocate for the profession, Paulius is a member of both the NACC and the Institute of Hospitality and recently became a Burnt Chef Project Ambassador. Through this role, he champions mental health and wellbeing within hospitality, recognising that exceptional care and service begin with supported and empowered teams.
For Paulius, hospitality is about much more than food. It is about creating meaningful moments, connection, wellbeing and creating lasting memories that make a genuine difference to people’s lives.
Meet Our Panel Host
Nicola Knight, Head of Away from Home, IGD
Nicola specialises in providing insight on global strategic developments in the away from home and food to go sectors for clients such as Sysco, Kraft Heinz, Coca-Cola, Compass and Greggs. With over 20 years’ experience, she is one of the creators of IGD's away from home market forecast and unique total consumption view of the UK food and drink market.