At Sobell House Hospice in Oxfordshire, England, chef Spencer Richards considers it an honor to prepare personalized final meals for patients in their last days. “There’s no greater privilege as a chef than serving someone their final meal,” he says.

Richards does more than just cook — he helps fulfill meaningful last wishes. Whether it’s whipping up street food for a young adult or baking a birthday cake for a 93-year-old who never had one, he makes sure each meal is heartfelt and memorable. He notes that birthday cakes are the most commonly requested item, especially by those who’ve felt isolated or never had the chance to celebrate.

He also tailors meals to suit the needs of patients going through treatments like chemotherapy, which can alter taste and make swallowing difficult. Sweet treats like crème brûlée and ice cream are popular, as well as soft-textured foods like gelatin.

“Food is emotional,” Richards says. “It brings back memories and creates new ones.” Families often return after a loved one has passed just to thank him, a gesture that speaks to the deep impact of his work.

Sobell House Hospice operates with funding from the UK’s National Health Service (NHS) and receives additional support from the Sobell House Hospice Charity, which raises roughly $5 million annually.