At Sobell House Hospice in Oxfordshire, one chef is making a difference in the most emotional way possible.

Spencer Richards isn’t just cooking meals — he’s creating comfort, joy, and even magic for patients in their final days.

The most common request

At the start of 2025, an ordinary chef gained attention for a very special mission in England. His name is Spencer Richards, and he often prepares what becomes the final meal for residents at Sobell House Hospice, helping people in the last stage of their lives.

“My own philosophy is that there can be no greater privilege as a chef than serving someone their final meal,” Spencer told The Mirror.

From a 21-year-old who refused everything on the menu to a 93-year-old who had never had a birthday cake, Spencer goes above and beyond to make every dish personal.

“Recently a young patient didn’t like anything on the standard menu. He said he liked street food, so we made that happen,” he shared.

And when they surprised the 93-year-old with her first-ever birthday cake, “she was in tears. She was absolutely over the moon.”

Birthday cakes are actually the most common request from patients, Spencer explained. “They’re small things, but especially for people who’ve been isolated or are feeling lonely, they mean a lot.”

Adapting meals to patients’ needs is just as important as the flavors. Medications, treatments like chemotherapy, and age can affect taste buds and swallowing.

Spencer makes sure every meal works for each individual, whether that means a rich crème brûlée or a soft jelly or ice cream.

He’s noticed patterns too: “People with cancer get a sweet tooth,” he said, while many patients are sensitive to salt. But no matter the restrictions, Spencer works to make each meal feel special.

“Food is a powerfully emotive medium — it can summon childhood memories and create new lasting ones. That’s what we do here,” he said. Families often return months later just to thank him for brightening their loved ones’ final days, and it’s gestures like that that keep him going.

For Spencer Richards, cooking for the terminally ill isn’t just a job — it’s a calling. And at Sobell House, it’s helping people savor every precious bite, one memory-filled meal at a time.