Staff, volunteers and visitors to our Hospice dining room have been enjoying a range of new and exciting dishes recently. In May, we celebrated Vegetarian Week and were treated to delicious new menus, including an aubergine and butternut squash coconut curry and harissa & zhoug cauliflower – delicious!

Just ahead of the Platinum Jubilee weekend in June, we enjoyed a BBQ in the Hospice grounds, before sampling the official Jubilee pudding, the fittingly regal-sounding Lemon Swiss Roll and Amoretti Trifle prepared by our Catering team.

Head Chef, Carl, is hoping to bring something new to the menu every month. We’re already looking forward to delicious dishes to celebrate Diwali in October, something fiery in November, before gearing up to our much-loved traditional turkey and trimmings at Christmas!

Carl says: “Doing something different has generated conversation in the dining room, it’s been a great way of bringing people together. It’s been a challenge to source some of the ingredients, but it’s been a very worthwhile exercise and we hope to continue it next year.”

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