At Sobell House Hospice in Oxfordshire, chef Spencer Richards is doing far more than cooking—he’s creating comfort and meaningful moments for patients in their final days.
Richards prepares what is often a patient’s last meal, calling it “the greatest privilege” of his profession. He personalizes dishes for each person, from making street food for a young patient who disliked the menu to baking a first-ever birthday cake for a 93-year-old, a request that moved her to tears.
Birthday cakes are the most common wish, he says, especially for patients who feel isolated. He also carefully adapts meals to medical needs, adjusting textures and flavors affected by treatment or age—whether that means crème brûlée, jelly, or ice cream.
“Food is powerfully emotive,” Richards explains, capable of evoking memories and creating new ones. Families often return just to thank him, reminding him why his work matters so deeply.