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At Sobell House Hospice in Oxfordshire, chef Spencer Richards sees his role as much more than just cooking — it’s a heartfelt calling. Serving meals to terminally ill patients, he says, is one of life’s most profound honors.
“There’s no greater privilege for a chef than preparing someone’s final meal,” Richards shared with the Mirror. He remembers a young patient, only 21, who struggled with the standard menu. After discovering the patient loved street food, Richards tailored every dish to bring comfort and joy.
One deeply moving moment came when Richards baked a birthday cake for a 93-year-old woman who had never celebrated her birthday before. “She was in tears,” he recalled. “She was absolutely over the moon.” Birthday cakes, he says, are the most frequent and treasured request at the hospice.
“These small gestures matter so much — especially for those feeling isolated or lonely,” Richards explained.
Adapting meals to each patient’s changing needs is essential. Many lose the ability to swallow or find tastes altered by medication. Cancer patients often develop a craving for sweets and heightened sensitivity to salt.
Yet, despite these challenges, Richards is determined that every meal offers more than just nourishment — it delivers emotional comfort. “Food holds incredible power — it can evoke cherished childhood memories and create new, meaningful moments.”
For Richards, every dish is a gift of care, connection, and dignity — a loving act during a patient’s most precious final days.
