Functions Assistant, Tony, has worked at Princess Alice Hospice for 30 years and his amazing achievement was recently celebrated with afternoon tea at the Hospice. We took the opportunity to talk to Tony about his time here and how things have changed over the years. 

Do you remember your first day? 

The early days were very different to the way we work now. I remember not having a uniform at first, so it was just trousers and a white shirt, and they gave me an apron. I was on the ward which was much smaller, quite a small block which you could walk round, but it wasn’t anywhere near as nice as the beautiful courtyard we have now. I stayed in the ward kitchen from 1994 to 1997; when the position in the dining room of Functions Assistant came up, I went for it and have been in my current position for 27 years.  

What was the kitchen like when you first came to the Hospice? 

The kitchen was probably half the size it is now. It was laid out differently too. Half of the kitchen used to be lockers and a small bathroom which we had to get changed in, but they opened that space up and made the kitchen almost double the size. 

The large industrial dishwasher was situated close to the entrance door, which looking back wasn’t great, but now, with refurbishment, it’s much easier to work in, it flows like a good kitchen should and everything is organised and has its own section. It didn’t work efficiently before but now it’s much better, a proper catering kitchen which has been awarded 5 stars by the Food Standards Agency several times. 

How has your role changed in the time you’ve been here? 

My job role hasn’t changed that much, we don’t do as many commercial lets in the lecture theatre (Large Teaching Room), which was a source of income back then, and I was responsible for providing for the meetings and conferences that took place there. Surrey County Council came 2/3 times a week and the Met Police held board meetings here, but eventually they started to use their own facilities and we don’t have those external meetings anymore. We used to provide fantastic buffets with a wide range of foods, they were really great. 

What’s the biggest change you’ve seen? 

During the ward refurbishment in 1998, patients were off site for 2.5 years. Some patients went to Leatherhead hospital and Weybridge hospital, but the food was still provided by the Hospice. Meals were prepared and transported via portable hot trays and trolleys to patients every day. It was a 2 hour round trip due to having to leave at 11.30 for 12 noon lunch and then wait until everyone was finished to clear away again and bring back crockery and cutlery back to the Hospice. The only staff onsite at that time were catering and housekeeping staff. I watched while they knocked the ward down to the ground and strengthened the foundations so we could have two storeys. I lived locally and the Scout Club I belonged to used the green at West End for cricket and football during the summer months, so I knew this area when it was marshland, an open field basically. 

As well as the ward refurbishment in 1998, the biggest structural change happened when the dining room doubled in size about 8-10 years ago. Now, you can walk around the dining room and coffee shop in a circle, but you weren’t able to do that before. It’s a much nicer brighter space with quiet nooks that staff, volunteers, patients and families can take advantage of.  

When I started 30 years ago, we also didn’t have much in the way of changing rooms upstairs, just a very small cloakroom. Now there is hot and cold running water, showers and proper changing rooms. All those things have made a huge difference in the working lives of staff here, the facilities are now very good. These things might seem small but when you’re working in a hot kitchen, it’s nice to be able to leave the Hospice at the end of the day feeling refreshed. 

Has the menu changed? 

I’ve been very lucky to have had the opportunity to work with some brilliant chefs in my time here and the food has always been brilliant. Changes in the space in the dining room have meant we can now cater for more people which is nice. During my first Christmas, we served 15 staff Christmas dinner on a T-shape table. It was like a small wedding, a top table for senior managers and another table for staff. Last year we served around 300 Christmas dinners to staff and volunteers over four days. 

What’s your proudest moment working at Princess Alice Hospice? 

The Hospice has supported me through many challenges in the last 30 years, both physically and mentally. I’ve had help with bereavement as well which was so valuable. I feel very lucky to have had their support. So, I thought it would be good to give something back and take on an apprenticeship, a level 2 course for Hospitality Team Member (Food and Beverage Service). The course has several sections and for one of the sections I achieved a Distinction for which I am extremely proud.