Overview

• Spencer Richards, chef at Sobell House Hospice in Oxfordshire, prepares bespoke final meals for terminally ill patients, fulfilling unique requests like street food or birthday cakes.
• Richards adapts dishes to accommodate patients’ changing tastes and abilities, often caused by treatments like chemotherapy or medication side effects.
• Food is used as an emotional medium, evoking cherished memories and providing comfort; families often express gratitude for the meaningful experiences created.
• The hospice relies on joint NHS funding and approximately £4 million in annual charitable donations to support its holistic palliative care services.
• Recent media coverage has highlighted Richards’s work, amplifying awareness of the role personalized meals play in end-of-life care and community connection.