What led to you joining the hospice?

I came to Ashgate Hospice at a point in my life when I was feeling a bit lost and despondent. I’d been cheffing in the pub trade for what felt like forever, though in reality, it was about a decade. The long hours, the insecure employment based on fluctuating trade, and the non-existent work-life balance were no longer working for me or my family. I knew I needed to make a change. 

By chance, I came across the chef/cook vacancy at Ashgate the day before applications closed. I remember sitting at my kitchen table, filling in the form and thinking about how I’d driven past Ashgate before, wondering, “Do they even cook real food there?” The next day, I got a call for an interview – I’ve never looked back since. 

A different kind of kitchen 

Cooking at Ashgate is completely different from any other chef job I’ve had. It’s more wholesome. In the wider catering trade, the focus is often on making money – and that constant pressure never quite sat right with me. It didn’t feel like a purpose worth burning out for. 

At Ashgate, the purpose is clear. We’re here to care for patients at one of the most vulnerable times in their lives. That’s something you feel every day. There’s space to be yourself, to demonstrate your skills, and to grow, with the full support of the team. 

What’s on the menu? 

All of our meals are made from scratch. Patients can request whatever they fancy. For breakfast, we serve everything from a Full English to fresh porridge or cereals. Lunch could be something simple like soup and a jacket potato, or a comforting cottage pie, or even an Asian-inspired sweet and sour. 

By tea time, we get more personalised. We tailor meals to the individual patients on the Inpatient Unit, whether that’s a curry, pizza, Asian broth, or just a prawn cocktail. Pretty much anything goes, and that’s one of the best parts of the job. 

The moments that matter 

One of the most rewarding things about this role is the sense of purpose. Being there at the end of someone’s life, whether it’s their final days or part of a longer journey following a life-limiting diagnosis, is such a privilege. 

I’ll never forget a particular patient who requested an omelette for almost every meal. The fillings varied, but it was always an omelette, breakfast, lunch, and dinner. She had swallowing difficulties, so we adapted the size and texture of the ingredients to suit her needs. After one of the first omelettes I made for her, she sent back lavish compliments through the volunteers, saying it was the best she’d ever had. 

A week before she died she asked to see me. I’m more of a back-of-house person, but I went to see her, and she was so full of gratitude. Not just for the food, but for all of us: the volunteers, catering staff, nurses, housekeepers. The praise was welcome but completely unnecessary, it’s what we are here for. It was humbling to hear how much difference we’d made to her final few weeks and also the pleasure she had taken in something so easy for us to do and so simple to adapt to suit her needs. 

It’s not what you think 

People often assume working in a hospice kitchen must be a sombre affair. But honestly, most of us are jollier than you’d expect. Yes, the work is serious – but our job is to bring joy, comfort, and a sense of normality. Whether that’s cooking someone’s favourite dish or putting together a little buffet for a birthday, it all makes a difference. 

We’re lucky, too. We have a well-equipped, well-maintained kitchen, fresh quality produce, and the creative freedom to tailor what we make to our patients’ needs. 

Thinking about applying? 

We’re currently looking for another chef to join the team, so if you’re even half-considering it, come and see for yourself. If you’re on the fence about applying – just do it. That’s exactly how I felt when I came across the vacancy here. I wasn’t sure what to expect, but I took a chance, and it turned out to be the best decision I could have made for both my career and my wellbeing. We’re a friendly team, especially in catering. If you can cook with competence, confidence, and a smile on your face, the shifts will fly by. And I promise you, this is more than just a job. It’s a role with real purpose.