Latest news with #SobellHouse
Daily Mail
06-06-2025
- Health
- Daily Mail
I'm a hospice chef and most people at the end of their life have the same final meal request
People nearing the end of their lives in hospice often request the same nostalgic food for their last meal, a hospice chef has revealed. Spencer Richards, chef at Sobell House Hospice in Oxfordshire, makes it his mission to ensure patients' last meals are made with love and care. He said: 'My own philosophy is that there can be no greater privilege as a chef than serving someone their final meal. 'Recently a 21-year-old patient didn't connect with anything on the standard menu. He was young and didn't like the usual options, so we talked and he liked street food, so we made that happen.' The chef also recalled another patient, a woman who turned 93 during her stay in hospice, and the dish he made that brought her to tears. 'She hadn't had the most traditional home life, and birthday cakes were never really part of it. When we surprised her with one, she was in tears. She was absolutely over the moon.' It may come as a surprise that birthday cakes are a popular request from patients at the end of life - particularly those in their 80s or 90s. Birthday cakes bring up lots of fond memories for many people, but cakes and desserts also tend to be more palatable for hospice patients who may have been through intense medical treatments. Spencer said: 'They're small things, but especially for people who've been isolated or are feeling lonely, they mean a lot. 'Food at the end of life is as much about adapting as it is about cooking. Patients often lose the ability to swallow or taste buds change due to medicines and treatment such as chemotherapy. 'Many in the hospice become sensitive to salt, so we moderate that. And we find that often people with cancer get a sweet tooth.' A common side effect of chemotherapy for cancer patients is a metallic taste that lingers in the mouth, which may make savoury foods unappealing. Vomiting, difficulty swallowing and painful mouth ulcers are also a common side effect of cancer treatment, causing food to become unappetising. However, sweet foods that are soft can offer patients some comfort as well as provide nourishment. As well as birthday cake, Spencer takes inspiration from classic French desserts like panna cotta, crème brûlée, and crème caramel - all soft, easy-to-eat desserts that are familiar and delicious. Some people can only tolerate jelly or ice cream, and in these instances, Spencer makes sure the dish is presented in a thoughtful manner. '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,' he said. People approaching the end of their lives may find themselves eating and drinking a lot less than before, even if they have always taken pleasure from enjoying food. In hospice care, doctors, nurses and carers are better able to look after the person's needs and ensure they can eat and drink as comfortably and pleasurably as possible. Spencer recalled a family who lost a loved one earlier in the year who returned to the hospice on Christmas day with food for the staff as a gesture of gratitude. Spencer said it's these moments that remind him what his work is really about. 'At this stage in my career, I want to give back,' he added. 'Food is a powerfully emotive medium - it can summon childhood memories and create new lasting ones. That's what we do here.' Sobell House is jointly funded by the NHS and the Sobell House Hospice Charity, which raises £4 million annually.
News18
20-05-2025
- General
- News18
A Food Farewell: This Chef Serves Comfort At Life's End
Last Updated: At an Oxfordshire hospice, Spencer Richards cooks final meals with love, dignity, and deep compassion—turning simple dishes into soulful goodbyes In a quiet corner of Oxfordshire in England, Chef Spencer Richards is redefining the role of a cook. At Sobell House Hospice, Spencer prepares final meals for terminally ill patients, not just to nourish, but to honour and comfort. For him, this is more than a job; it is a calling. Unconventional Culinary Service When picturing a chef, most imagine bustling kitchens in luxury hotels or private dining in affluent homes. But Spencer's kitchen is nestled within a hospice, and his clientele are patients nearing the end of their lives. Here, he crafts meals not for critics, but for those facing their final days, with warmth, dignity, and care. Spencer sees preparing someone's last meal as one of the greatest honours a chef can receive. 'This is about more than food," he says. 'It's about love, respect, and connection." His work brings profound moments of comfort, often fulfilling lifelong wishes in the form of simple dishes made with extraordinary compassion. Street Food For A Young Soul One story that has stayed with him involves a 21-year-old patient who had little interest in the hospice's standard offerings. 'He was young and craved street food," Spencer recalls. 'After chatting with him, we quickly made his favourite dish. Seeing him happy, even for a moment, was incredibly meaningful." A First-Ever Birthday Cake At 93 Another memory involved a 93-year-old woman who, in her long life, had never received a birthday cake. 'She cried with joy when we brought it out," Spencer said. 'She couldn't stop looking at it. For her, it was something truly special." According to a report by Bristol Live, Spencer frequently prepares birthday cakes for patients in their 80s and 90s, many of whom feel forgotten by the outside world. 'These gestures may seem small," he explains, 'but for those who feel isolated, they carry immense meaning." Cooking For Changed Palates Catering to hospice patients comes with unique challenges. Chemotherapy and medications often alter patients' sense of taste, salt may seem overpowering, while sweet flavours are preferred. 'We reduce salt and focus more on sweet, comforting foods," says Spencer. He takes inspiration from classic French desserts like panna cotta, crème brûlée, and crème caramel, even turning basic dishes like jelly and ice cream into something memorable. Food As Art, And As Farewell Chef Spencer Richards and his team aren't just cooking; they're creating moments of joy, peace, and dignity. Each dish is treated not only as a meal, but as a memory, lovingly plated and deeply felt. At Sobell House, food has become a final embrace, and for Spencer, it is the most meaningful work of all. First Published:
Daily Mirror
19-05-2025
- Health
- Daily Mirror
'I make the last meal people in hospice ever eat, and they want the same thing'
Chef Spencer Richards works in a UK hospice preparing the final meals for people at the end of their lives A chef who prepares the final meals for people at the end of their lives has explained what they choose - with one option being very popular. Spencer Richards is the chef at Sobell House Hospice in Oxfordshire, and makes sure last meals are filled with comfort, care and love. Spencer said: 'My own philosophy is that there can be no greater privilege as a chef than serving someone their final meal. Recently a 21-year-old patient didn't connect with anything on the standard menu. He was young and didn't like the usual options, so we talked and he liked street food, so we made that happen. 'Then there was the woman who turned 93 during her stay. She hadn't had the most traditional home life, and birthday cakes were never really part of it. When we surprised her with one, she was in tears. She was absolutely over the moon.' Birthday cakes are a frequent request for Spencer, often for patients in their 80s or 90s. 'They're small things, but especially for people who've been isolated or are feeling lonely, they mean a lot,' Spencer said. "Food at the end of life is as much about adapting as it is about cooking. Patients often lose the ability to swallow or taste buds change due to medicines and treatment such as chemotherapy. 'Many in the hospice become sensitive to salt, so we moderate that. And we find that often people with cancer get a sweet tooth.' Spencer draws on classic French desserts like panna cotta, crème brûlée, and crème caramel. Even when people can only tolerate jelly or ice cream, Spencer ensures the dish is thoughtfully presented. 'We don't always know at the time what it means,' he says. 'But we hear back later - families come back months afterward, just to say thank you.' One family who has lost a loved on earlier in the year returned on Christmas Day with food for the hospice staff as a gesture of gratitude. It's those moments that remind Spencer what this work is really about. 'At this stage in my career, I want to give back,' he says. 'Food is a powerfully emotive medium - it can summon childhood memories and create new lasting ones. That's what we do here.' Sobell House is jointly funded by the NHS and the Sobell House Hospice Charity, which raises around £4 million annually.
Wales Online
19-05-2025
- Health
- Wales Online
'I prepare last meals at a hospice, people often want the same thing'
'I prepare last meals at a hospice, people often want the same thing' Spencer tries to prepare whatever people want for their final meals, and the request is often the same Spencer Richards is the chef at Sobell House Hospice A chef who prepares the final meals for people at the end of their lives has explained what they choose. Spencer Richards is the chef at Sobell House Hospice in Oxfordshire, and makes sure last meals are filled with comfort, care and love. Spencer said: 'My own philosophy is that there can be no greater privilege as a chef than serving someone their final meal. Recently a 21-year-old patient didn't connect with anything on the standard menu. He was young and didn't like the usual options, so we talked and he liked street food, so we made that happen. 'Then there was the woman who turned 93 during her stay. She hadn't had the most traditional home life, and birthday cakes were never really part of it. When we surprised her with one, she was in tears. She was absolutely over the moon.' Birthday cakes are a frequent request for Spencer, often for patients in their 80s or 90s. 'They're small things, but especially for people who've been isolated or are feeling lonely, they mean a lot,' Spencer said. "Food at the end of life is as much about adapting as it is about cooking. Patients often lose the ability to swallow or taste buds change due to medicines and treatment such as chemotherapy. Spencer has prepared street food for a 21-year-old and birthday cake for people in their 90s Article continues below 'Many in the hospice become sensitive to salt, so we moderate that. And we find that often people with cancer get a sweet tooth.' Spencer draws on classic French desserts like panna cotta, crème brûlée, and crème caramel. Even when people can only tolerate jelly or ice cream, Spencer ensures the dish is thoughtfully presented. 'We don't always know at the time what it means,' he says. 'But we hear back later - families come back months afterward, just to say thank you.' Article continues below One family who has lost a loved on earlier in the year returned on Christmas Day with food for the hospice staff as a gesture of gratitude. It's those moments that remind Spencer what this work is really about. 'At this stage in my career, I want to give back,' he says. 'Food is a powerfully emotive medium - it can summon childhood memories and create new lasting ones. That's what we do here.' Sobell House is jointly funded by the NHS and the Sobell House Hospice Charity, which raises around £4 million annually.
BBC News
28-04-2025
- Entertainment
- BBC News
'Terrible' artwork to feature in Oxford hospice art campaign
An artist who has become famous for his "terrible paintings" will be featured in a charity art campaign raising money to train end-of-life Lee Matthias, who went viral after presenting an artwork to his wife on their wedding day, has painted a portrait of BBC Radio Oxford presenter Sophie Law that will be featured in Sobell House Hospice's exhibition My Lovely project received submissions from more than 600 artists, including exhibition of the mini masterpieces will take place this weekend at The Cloister Gallery at St John the Evangelist Church in Oxford. Presenter Law received her portrait via the charity's fundraising director Beth Marsh, while Mr Matthias joined the show on the said he had "caught her best side"."You've caught the very witchy-looking hair I get this time of the morning when you get up," she picture was modelled on a photo she had taken with Tony, an ox created for BBC Radio Oxford by Oxfordshire-based yarn-bomber artwork was sold for £2,800 at auction for the hospice in September."I've never seen a portrait of myself quite like that before," Law Matthias said he received multiple orders for his art from "all over the world" since going viral."They send such lovely messages about the joy and the laughter that it brings," he said."We advertise it as 'terrible', I know my ability in art and it's not very good." The project is in aid of Beth's Bursary Fund, which supports palliative care nurses with training and was set up by the family of Beth Foreman, who died aged 32 in 2016 and was cared for by Sobell House project has featured original pieces by celebrities including Dame Judy Dench, Mel Giedroyc and Mark postcards will be available through Sobell House's online auction between 1-25 May. You can follow BBC Oxfordshire on Facebook, X, or Instagram.
