Spencer Richards, the chef at Oxfordshire’s Sobell House Hospice, takes pride in crafting personalized final meals for patients. “There’s no greater privilege as a chef than serving someone their final meal,” he says.

His role involves more than just cooking — it’s about fulfilling meaningful last wishes. Whether it’s street food for a 21-year-old or a birthday cake for a 93-year-old who never had one, Spencer ensures each meal is special. He shared that birthday cakes are the most requested item, especially by patients who have felt isolated or never celebrated their birthdays.

Spencer also adapts meals for patients with changing tastes or difficulty swallowing due to treatments like chemotherapy. Many request sweet foods like crème brûlée or ice cream, while others prefer jelly or soft options.

“Food is emotional,” he says. “It brings back memories and creates new ones.” Families often return after a loved one’s passing just to say thank you, reinforcing the value of his work.

Sobell House is funded by the NHS and the Sobell House Hospice Charity, which raises around £4 million each year.