The chef in charge of cooking at a hospice has disclosed what the majority of the patients ask him to prepare.
For residents at Oxfordshire’s Sobell House Hospice, Spencer Richards is the mastermind behind making sure their last meals are flawless, delectable, and brimming with affection.
The British chef takes pride in his work, stating: “My own philosophy is that there can be no greater privilege as a chef than serving someone their final meal.”
He mentioned that a 21-year-old patient had lately expressed distaste for everything on the menu, so he made sure to get him some street food after finding out that he enjoyed it.
It is Spencer’s responsibility to make sure that patients receive the exact cuisine they desire in their last days, whether it be a delicious crème brûlée or a birthday cake for someone who has never experienced it.
Spencer remembered that’she was in tears’ and ‘over the moon’ when cooking a birthday cake for a ninety-three-year-old woman who had never had one for herself.
The chef acknowledged that birthday cakes are the most popular request from patients, particularly those receiving later-life care, for these reasons.
He highlighted, “They’re small things, but especially for people who’ve been isolated or are feeling lonely, they mean a lot.”
Spencer explained that ‘adapting’ is as crucial as cooking when it comes to food at the end of life due to health, explaining, “Patients often lose the ability to swallow or taste buds change due to medicines and treatment such as chemotherapy.”
The chef observed that ‘people with cancer have a sweet craving’ and that many hospice patients are sensitive to salt, so they work with it.
With his menu, he caters to patients from all over the world, creating French delights like panna cotta and crème caramel.
What happens, though, if people are unable to consume solid food?
Well, Spencer presents dishes just as well when it comes to jelly or ice cream, noting, “We don’t always know at the time what it means.”
“But we hear back later – families come back months afterward, just to say thank you.”
On Christmas Day, a family who had lost a loved one in 2024 returned with their own food to express their gratitude to the hospice staff. Spencer stated this gesture reminded him of his purpose and why he does what he does.
Highlighting that all he wants to do now is ‘give back’, the chef explained, “Food is a powerfully emotive medium – it can summon childhood memories and create new lasting ones. That’s what we do here.”
The NHS and the Sobell House Hospice Charity, which raises about £4 million annually, jointly fund Sobell House.
