### The Chef Bringing Comfort with Final Meals at Sobell House Hospice
For many, food is a source of joy and reminiscence, a means of drawing on childhood memories and evoking a sense of home. Nowhere is this more apparent than at Sobell House Hospice in Oxfordshire, where chef Spencer Richards crafts last meals for those nearing the end of their lives. His work goes beyond mere sustenance; it’s an expression of compassion and an attempt to bring smiles, even in the most challenging of times.
Spencer Richards has made it his mission to ensure that every meal served at the hospice is prepared with both love and careful attention to the wishes of the patients. Describing his role as a privilege, he notes the profound meaning involved in preparing someone’s final meal. “There can be no greater privilege as a chef than serving someone their final meal,” Spencer reflects, sharing stories that highlight the importance of his work.
In recounting his experiences, Spencer spoke of a young patient, only 21, who didn’t fancy anything on the usual menu. Unlike some of the other residents, this young man had a craving for street food—a style entirely absent from the standard offerings. After discussing his favourite flavours, Spencer and the hospice kitchen team went out of their way to create a meal that captured those unique tastes, providing not just nourishment but also a sense of connection and comfort during a difficult time.
For many patients, especially those in their later years, seemingly simple requests hold significant weight. One 93-year-old woman, having never experienced a traditional birthday celebration, was left overwhelmed with emotion when presented with a birthday cake. Spencer observes that birthday cakes are an especially common request for patients in their eighties or nineties. He believes that, for individuals who may be feeling isolated or alone, these gestures carry profound meaning and can rekindle a sense of belonging.
It’s not just the emotional impact of a carefully prepared meal that matters. Spencer understands that many patients at the hospice experience changes in taste or issues with swallowing, often as a result of illness or medical treatment. “Food at the end of life is as much about adapting as it is about cooking,” he says. To accommodate these needs, salt levels are moderated, and menus adapted as patients’ appetites and tastes change—sometimes, a sweet treat or a classic dessert becomes a highlight.
French desserts, such as panna cotta, crème brûlée, and crème caramel, often find their way onto the menu. When only jelly or ice cream can be tolerated, Spencer ensures that presentation and care are never compromised, showing respect and dignity at every stage.
The impact of this work isn’t always immediately visible. Feedback often comes later, as grateful family members return months—sometimes even years—after a loved one’s passing, simply to say thank you. One family even came back on Christmas Day with food for the hospice staff, bearing witness to the lasting impression left by a compassionate meal. It’s moments like these that underscore to Spencer the deeper purpose behind his role.
Now approaching the later stages of his own career, Spencer is driven by a desire to give back and make a difference. “Food is a powerfully emotive medium—it can summon childhood memories and create new, lasting ones. That’s what we do here,” he concludes.
Sobell House Hospice is funded jointly by the NHS and the Sobell House Hospice Charity, with the latter raising around £4 million each year to support the vital services offered. The devotion and creativity of staff like Spencer Richards highlight the essential role of personalised, compassionate care in hospice settings—proving that, even at life’s end, small acts of kindness can leave the deepest impact.