Serving up a helping hand 

During Nutrition and Hydration Week Prospect Hospice is taking the opportunity to highlight the work of its catering team and the work they do.

Rob Tynan, catering and events manager at the hospice (pictured) and his team ensure that meal choices are matched with the patients’ needs and portion sizes are adjusted for their appetites. All diets are catered for and the hospice’s dietician helps modify any meals to cater for special requirements. Rob said: “The meals are packed with extra nutrients to ensure our patients are getting the most out of their meals. All food is presented to look like they are eating at a restaurant and on crockery rather than hospital trays, it is important especially for dementia patients to feel like they are still in familiar surroundings.”

Amanda Kinsella, lead project nurse in quality improvement at the hospice, said: “We are proud of the services we offer patients, relatives and staff. Our catering team is happy to go the extra mile and make cakes for special occasions. Palliative care medication can alter taste and so this is taken into consideration when the team prepares the menu. The hospice also provides food and drink for carers of patients who are staying overnight.”

Prospect Hospice has a partnership with FareShare, a surplus food distribution charity, and receives a weekly delivery of surplus food which Rob uses to compile the menus, but he also stocks up the freezer with extra dishes.

There is an extensive menu for patients to choose from, but the catering team is happy to make favourite dishes on request. As well as three meals a day, the team is happy to provide snacks outside of the hospice’s normal kitchen hours.

Rob said: “I quite often get requests for good home cooking, like shepherds pie or sticky toffee sponge pudding. Whatever patients fancy is no trouble to our staff, if we haven’t got it in we will source it. We have been known to provide their favourite alcoholic beverage if that is what they fancy. The reality of the situation for our patients is that this could be their last meal, so we want them to enjoy whatever they want and are able to eat.”