he chef in charge of cooking at a hospice has disclosed what the majority of the patients ask him to prepare.
For residents at Oxfordshire’s Sobell House Hospice, Spencer Richards is the mastermind behind making sure their last meals are flawless, delectable, and brimming with affection.
The British chef takes pride in his work, stating: “My own philosophy is that there can be no greater privilege as a chef than serving someone their final meal.”
He mentioned that a 21-year-old patient had lately expressed distaste for everything on the menu, so he made sure to get him some street food after finding out that he enjoyed it.
It is Spencer’s responsibility to make sure that patients receive the exact cuisine they desire in their last days, whether it be a delicious crème brûlée or a birthday cake for someone who has never experienced it.
Spencer recalled being moved to tears and “over the moon” while baking a birthday cake for a 93-year-old woman who had never had one. Birthday cakes, he explained, are the most common request—especially from patients in end-of-life care—because of the emotional significance they carry.
“They’re small things,” he said, “but especially for people who’ve been isolated or lonely, they mean a lot.”
Spencer emphasized that adapting is just as important as cooking. “Patients often lose the ability to swallow or experience changes in taste due to medication or chemotherapy,” he noted. Cancer patients often crave sweets and become sensitive to salt, so he tailors meals accordingly.
His menu draws global inspiration, offering comforting French desserts like panna cotta and crème caramel. For those unable to eat solids, Spencer still plates with care—using jelly or ice cream instead.
“We don’t always know at the time what it means,” he said. “But families come back months later, just to say thank you.”
One family returned on Christmas Day with food, in gratitude. “Food is powerfully emotive,” Spencer reflected. “It creates lasting memories. That’s what we do here.”
