Latest news with #SpencerRichards
Daily Mail
7 days ago
- 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.
New York Times
31-03-2025
- General
- New York Times
Our Ultimate Guide to Making the Best Fried Chicken
Perfect your frying technique, and then expand your fried chicken repertoire. Make this crackling and moist fried chicken the star of your next gathering. Christopher Testani for The New York Times. Food Stylist: Spencer Richards. Published March 31, 2025 Updated March 31, 2025 [This article was originally published on July 26, 2016.] For a remarkably simple dish, fried chicken can be controversial. There are debates over brining the meat (yes, you should). People argue over what starch is used to coat the chicken, about the fat used to fry it, about the temperature at which it cooks. But really all you want is what the great Southern chef Bill Neal called 'chicken that tastes like chicken, with a crust that snaps and breaks with fragility.' We'll show you how to get there, and we'll give you excellent recipes that you can make your own. You'll need a heavy, wide, high-sided skillet with a lid . Cast iron is preferred for the even heat it provides and retains. Ideally, the skillet will be 11 or 12 inches across so more than a few pieces of chicken fit at a time. An enameled cast-iron pot also works. A candy thermometer is helpful to gauge the heat of the oil in the pan. You want it running at 350 degrees. No candy thermometer? You can flick a little flour into your heated oil. If it sizzles furiously you're in the right neighborhood. Traditionalists like to put their seasoned flour into a big brown paper bag , so they can add the chicken to it and shake it around to coat the meat. If you don't have one, a large bowl with high sides will do. A baking sheet and wire rack will come in handy for draining the finished chicken. Some cooks make do with more brown paper bags, or even newspaper, but that can lead to soggy skin. Delicious fried chicken starts with the bird. You can cut a whole chicken into parts for frying, but if you want all dark meat, or vice versa, or just to save time, you can buy the parts. Karsten Moran for The New York Times Maybe you're feeding a bunch of children who prefer drumsticks, or someone who will only eat white meat. Buying parts lets you tailor the meal to their tastes. For dark meat aficionados, go for a mixture of drumsticks and bone-in thighs. For those who prefer white meat, a pack of bone-in breasts will do just fine. Figure on two or three pieces per person, plus leftovers because cold fried chicken eaten the next day is fantastic. A whole chicken of 3 or 4 pounds can be cut into 10 parts for frying: two drumsticks, two thighs, two wings and the two breasts each cut in two, with the backbone discarded. This will feed four people nicely. (Here's a video demonstrating how to do that.) Buy the freshest chicken you can at the store, organic if possible. To brine a chicken means to submerge it in a solution of salt and water, sometimes flavored with other ingredients, in order to add moisture and flavor to the meat. You can certainly fry chicken without brining the parts, but we recommend against that. It's very little work, and adds tremendously to the finished flavor. Karsten Moran for The New York Times For a basic chicken brine, simply dissolve 4 tablespoons kosher salt in 4 cups lukewarm water. Add the chicken to the solution, cover and place in the refrigerator for a few hours and up to overnight. (You might add a few tablespoons of sugar to the mixture, along with some fresh herbs or chopped garlic.) For many fried chicken aficionados, the only acceptable brine is made with buttermilk. To make one, dissolve 2 tablespoons kosher salt in 4 cups fresh buttermilk, along with a healthy grind of black pepper. Add the chicken to it, cover and place in the refrigerator for a few hours and up to overnight. Put 2 cups pickle juice into a large bowl and add the chicken to it. Cover and place in the refrigerator for a few hours and up to overnight, turning a few times along the way. The result is shockingly flavorful, juicy meat. Combine 2 cups cola in a large bowl with 1 tablespoon kosher salt, 4 cloves chopped garlic, 8 sprigs fresh thyme, and a tablespoon or more of hot sauce. Add the chicken, cover and place in the refrigerator for a few hours, turning a few times along the way. The cola adds a caramel hue and distinctive sweetness to the meat, but after more than a few hours it begins to degrade it, too. Proceed with caution! For a sweet, almost autumnal fried chicken, dissolve 4 tablespoons kosher salt in 2 cups apple cider. Add the chicken to the solution, cover and place in the refrigerator for a few hours and up to overnight. A shatteringly crisp crust is a hallmark of great fried chicken. You achieve that by covering the exterior of the meat and skin with starch before cooking. Karsten Moran for The New York Times The easiest method for dredging chicken is simply to place the parts in a big paper bag filled with flour that has been seasoned with salt, pepper and occasionally paprika or hot pepper; close the bag; shake it a few times, and then carefully remove each piece and shake off the excess flour before frying. You can of course use a large bowl in place of the bag. Just dredge the chicken pieces through the seasoned flour and proceed as directed. You'll want to dredge the chicken right before frying; leaving the chicken to rest in its coating will gum up the flour, reducing its chances of crisping up in the cooking oil. Karsten Moran for The New York Times Not all cooks use all-purpose flour to coat their chicken. Alternative starches include gluten-free flours, bread crumbs, the larger Japanese bread crumbs known as panko, cracker crumbs and potato starch. (Other coatings include — really! — crumbled Cheetos and Doritos.) Whatever starch you use, the precepts remain the same: dredge the chicken in it, then shake off the excess, then fry. Once your chicken pieces are coated, you'll gently place them in hot oil and fry them until golden brown and gloriously crunchy. A few tips: Use tongs to turn the chicken a few times while it cooks. And, crucially, do not crowd the pan. You want plenty of oil surrounding each piece of chicken, but not so much that it spatters everywhere. (In warmer months, if you don't want to mess up your kitchen, cook outside, using a gas grill and a pan set on the grate above the burner.) Karsten Moran for The New York Times Time was, people fried chicken in shortening. Some fry in lard, others in oil, or in a combination of the two. What you want is an oil that has a high smoke point, which means that it can be heated to a high temperature without burning. Olive oil and butter have low smoke points. Do not use them for fried chicken. Instead, try peanut, canola or vegetable oil. You can deep fry the chicken in a lot of oil, or you can shallow fry it in a little less, but if you go the less-oil route, the fat should rise to at least halfway up the pieces to ensure even frying. As the oil heats on the stove, you might slide a single slice of bacon into it to perfume the fat, but this is hardly a requirement. If you do that, remove the bacon before frying the chicken. Make this crackling and moist fried chicken the star of your next gathering. Christopher Testani for The New York Times. Food Stylist: Spencer Richards. The ideal temperature at which to fry chicken is a steady 350 degrees. Monitor that temperature by using a candy thermometer. And, especially if you're new to the chicken-frying game, use a meat thermometer to monitor the internal temperature of the chicken. It's done when it reaches 165 degrees. Make sure that you've brought the oil back up to 350 degrees before you add the next batch of chicken. After you remove your chicken from the skillet, you should let it rest before serving. Some people do so by placing the hot chicken on a paper bag, or on paper towel. This method, however, can lead to soggy skin, particularly on the side that's in contact with the paper. A better technique is to rest the chicken on a wire rack set on top of a baking sheet, sprinkling a little salt on it when it's hot for extra flavor. Christopher Testani for The New York Times Korean fried chicken, or yangnyeom dak, takes its deep flavor and rich heat from an oniony marinade and a coating made with gochujang, the Korean chile paste, and other spices. It's dredged in a mixture of flour and cornstarch coating, which gives the crust an extra dose of crunch. To make Korean fried chicken, smear the pieces with a mixture of 1 grated onion, 2 chopped garlic cloves, salt and pepper, and let sit for about an hour. Dredge the pieces in a flour-cornstarch mix, then fry. Mix together 3 tablespoons gochujang, 3 tablespoons ketchup, ¼ cup sugar, 2 tablespoons sesame seeds and the juice of half a lemon. Brush the chile sauce liberally on the fried pieces while the chicken is still hot, and serve. Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne. Nashville-style fried chicken is hot — so hot that watery eyes and a burning mouth are commonly accepted side effects of eating it. The searing heat comes ghost-chile powder and a generous amount of cayenne pepper. To make it, add 2 tablespoons hot sauce to your buttermilk brine. Then, before you dredge the chicken pieces in flour, dust them in a coating of 3 tablespoons cayenne, 1 tablespoon ghost-chile powder and 1 tablespoon sugar. After frying, dust the pieces once more with cayenne. Serve with sliced white bread and a cold beer. Craig Lee for The New York Times This Persian fried chicken is redolent of saffron and paprika, and is best made with boneless chicken thighs, which speeds up the cooking time. First, make a marinade by combining ½ teaspoon saffron with 1 tablespoon water and let soak 10 minutes; purée in a food processor with 2 cups plain whole-milk yogurt and 1 tablespoon chopped garlic. Marinate the chicken pieces in the refrigerator for a few hours or overnight. When it's time to fry, dredge the chicken in a mixture of 2 ¼ cups flour, 2 ½ teaspoons paprika, 1 ½ tablespoons dried mint and 1 tablespoon salt. Serve with lemon wedges and chopped walnuts. Karsten Moran for The New York Times This adobo fried chicken takes its vinegary cue from the braised national dish of the Philippines. It starts with a cooked broth of 2 ½ cups white vinegar, 3 minced garlic cloves, 4 bay leaves, ¼ cup soy sauce, ½ teaspoon red pepper flakes, 1 teaspoon sugar, 1 teaspoon salt and 1 ½ teaspoons black peppercorns, in which you'll simmer the chicken pieces for 15 minutes. Dredge the chicken pieces in a mix of 2 cups buttermilk, 1 cup flour, 1 teaspoon paprika and some black pepper, then fry. Serve with a dipping sauce of 3 tablespoons fresh lemon juice, 2 tablespoons maple syrup, 2 tablespoons fish sauce, 1 tablespoon soy sauce, and 2 sliced Thai bird chilies.
