On Thursday 8 May 2025, Pilgrims Hospices joined the nation in commemorating the 80th anniversary of VE Day – the momentous occasion that marked the end of war in Europe during World War II.
Across our three hospice sites in Ashford, Canterbury and Thanet, staff, patients and their families came together to remember, reflect and celebrate. Each hospice was beautifully decorated with red, white and blue bunting, creating a festive atmosphere that honoured the spirit of national unity and remembrance.
The day was filled with warmth and reflection. Celebration cakes were shared and enjoyed by all, prepared with care by our dedicated catering teams. The event brought people together in both joy and quiet contemplation, recognising the incredible sacrifices made by generations past and the peace and freedom that followed years of hardship and conflict.
VE Day 2025 3
VE Day 2025 4
VE Day 2025 1
Some patients and visitors shared personal memories or stories handed down through their families, while others took comfort in simply being part of a collective moment of gratitude. These connections, rooted in compassion and history, are at the heart of what Pilgrims Hospices stands for.
We are proud to create opportunities where community spirit and shared values shine through, even in the most challenging times. VE Day serves as a poignant reminder of resilience, peace, and the strength of the human spirit – values we uphold every day in our work.
A heartfelt thank you to all our staff and volunteers who made the day so special.
Lest we forget.
Each year, Pilgrims Hospices care for thousands of people across east Kent, with services provided from its three hospice sites in Ashford, Canterbury, and Thanet, as well as in patients’ own homes. It costs over £17.2 million annually to run these services, much of which comes from the generous support of the local community.
12th March 2025
Nourishing body and soul: Pilgrims Hospices catering team
At Pilgrims Hospices, our catering team is more than just a group of staff – we’re a family.
Every day, we work tirelessly to provide delicious, nutritious meals to patients, families, staff, volunteers, and visitors. Our goal is to create comforting, high-quality food that brings warmth and a sense of normality to everyone who walks through our doors.
Our teams at Ashford, Canterbury, and Thanet work closely with trusted suppliers to ensure fresh, wholesome meals for all tastes and dietary needs while carefully managing budgets. As one team member puts it, “There’s never a dull moment! We’re always looking for innovative recipes to offer something special.”
We also provide catering services for the Ann Robertson Centre in Canterbury, which offers meeting and training spaces. Our food ensures visitors are well-fed while they work in a welcoming environment.
A passion for food and care
Head of Catering Ian Ashton highlights the significance of our work:
“My team feeds staff and volunteers alongside our patients. We offer subsidised lunchtime meals and a variety of items available for purchase throughout the day. Patient meals are carefully tailored, and my team regularly visits the wards to ensure we’re meeting each patient’s needs.”
Ian adds, “We’re immensely grateful to local producers and supermarkets for their support with free goods when available. This helps us stretch our budget and create a wider variety of meals. Thanks to our freezer capacity, nothing goes to waste.”
Nutrition plays a crucial role in holistic care, especially for those in the final stages of life. Our teams go the extra mile to meet each patient’s wishes.
At Thanet, a patient once requested lobster — and we made it happen. Head Chef Georgie at Thanet explains, “Providing comforting, tasty food is just as important as caring for our patients on the ward.”
Bobby, Head Chef at Ashford, agrees: “It’s about more than food; it’s about moments of connection and care.”
Growing our own
Our commitment to fresh, high-quality ingredients is reflected in our kitchen gardens, lovingly tended by volunteers. These gardens supply seasonal produce, which our chefs incorporate into daily menus. Thanks to funding from the Environment Fund, administered by the Kent Community Foundation, we have established a new kitchen garden at our Canterbury hospice. Fresh ingredients like leeks and parsley are already being used in dishes such as leek and parmesan risotto and homemade fish cakes.
We also involve patients in the process, offering a mindful, reflective experience as they pick fresh ingredients for their meals.
Supporting our work
Through the dedication of our catering teams, volunteers, and supporters, we ensure every patient receives the nourishment – both physical and emotional – that they deserve.
Join our catering team
We’re looking for passionate individuals to join us, including a Head Chef at Canterbury. This is an excellent opportunity for an experienced chef seeking a rewarding role with no split shifts or late nights.
As Head Chef, you will:
Design and prepare nutritious, varied menus
Cater for corporate and fundraising events
Work with healthcare colleagues to meet dietary needs
Lead and support a dedicated team
Maintain high standards of food safety and cleanliness
This is more than just a job – it’s a chance to make a difference every day.
Each year, Pilgrims Hospices care for thousands of people across east Kent, with services provided from its three hospice sites in Ashford, Canterbury, and Thanet, as well as in patients’ own homes. It costs over £17.2 million annually to run these services, much of which comes from the generous support of the local community.
10th March 2025
Local charities join forces to share resources and champion sustainability
Two cherished local charities, Pilgrims Hospices and Canterbury Umbrella, have teamed up to make a meaningful difference in their community.
The collaboration ensures that surplus kitchen goods are used to provide nutritious meals for even more people in need, while reducing waste and supporting green initiatives.
Ian Ashton, Catering Services Manager at Pilgrims Hospices, is leading this initiative by sharing surplus kitchen supplies with Canterbury Umbrella, a local charity dedicated to supporting mental health and wellbeing.
Robert, the chef at the Canterbury Umbrella Centre, shared his enthusiasm for the partnership. Robert has been a chef for 45 years, holding high-level positions in London, including as Head Chef of a clinic and within Harley Street. During his illustrious career, he has prepared meals for princes, lords, marquesses, and many celebrities. For the past 11 years, he has brought his exceptional culinary skills to Canterbury Umbrella, making a difference in the lives of the local community.
Robert expressed his gratitude:
“This is a collaboration of charities that is most definitely a win-win situation. We thank Ian for his generosity and foresight. By sharing surplus goods, we not only make a difference to the wellbeing of the people who rely on Canterbury Umbrella, but also ensure we’re making the best use of products.
“This reduces waste, lowers the carbon footprint of both charities, and strengthens our community ties. Being just down the road from Pilgrims Hospices, we’re incredibly grateful for the extra support.”
This partnership reflects the shared values of both organisations, highlighting their commitment to environmental responsibility and sustainable practices. By working together, they demonstrate how local charities can maximise their impact, not just for their beneficiaries, but for the planet as well.
Pilgrims Hospices and Canterbury Umbrella are proud to set an example of how collaboration can achieve more. Together, they’re showing that small steps can lead to big changes, fostering a healthier community and a greener future.
Each year, Pilgrims Hospices care for thousands of people across east Kent, with services provided from its three hospice sites in Ashford, Canterbury, and Thanet, as well as in patients’ own homes. It costs over £17.2 million annually to run these services, much of which comes from the generous support of the local community.
12th November 2024
Supporting nutrition and wellbeing in end-of-life care
At Pilgrims Hospices, we recognise the important role that nutrition plays in holistic care, particularly for patients in their final stages of life.
Ensuring access to nutritious, comforting meals is a core part of the work of our catering team.
We believe that good food not only nourishes the body but also brings a sense of everyday normality during difficult times. Bobby, our Head Chef at our Ashford hospice says, “It’s about more than just food; it’s about creating moments of connection and care.”
Our catering team go the extra mile to fulfil all our patient’s wishes. One patient asked for lobster, despite their illness, and our Thanet catering team made it possible. Head Chef at Thanet, Georgie told us, “We’re taking care of our patients by providing them with comforting, tasty food, which is as important as caring for them on the ward.”
Our kitchen gardens, tended by green–fingered volunteers, are a reflection of this ethos. These gardens provide fresh, seasonal produce, which our talented kitchen team incorporate into meals
Generous funding from the Environment Fund, administered by the Kent Community Foundation, has also allowed us to establish a new kitchen garden at our Canterbury hospice. This garden has already started to make a positive difference, offering fresh produce like leeks and parsley for dishes such as leek and parmesan risotto, and homemade fish cakes. We plan to give our patients the opportunity to engage in this process, helping to pick produce for their meals in what will be a mindful and reflective experience.
Together, we can ensure that every patient receives the nourishment – both physical and emotional – that they deserve.
Each year, Pilgrims Hospices cares for thousands of people across east Kent, with services provided from its three hospice sites in Ashford, Canterbury, and Thanet, as well as in patients’ own homes. It costs over £17.2 million annually to run these services, much of which comes from the generous support of the local community.
20th February 2023
Broadstairs College student cooks up a storm at Pilgrims Hospices
Broadstairs College student, Jordan Herring is cooking up a storm in Pilgrims Hospices’ Thanet kitchen. The 22-year-old, second year student from Broadstairs, is enjoying undertaking a work placement as part of his Level 2 catering qualification.
Jordan said: “I started my work experience in Pilgrims’ kitchen last year, it’s just one day each week but I’m really enjoying it. I love being part of the team, they are all so friendly; I felt immediately welcome from the very first day.”
Georgie Braithwaite, Pilgrims Head Chef said: “It’s great to have Jordon with us, we are very happy to support him as he learns new skills, and really pleased he feels there are many benefits to learning more about the food requirements of patients here in the hospice.
“Being part of the catering team can be extremely busy and sometimes quite noisy. Jordan has taken everything in his stride and has blended into our team really well even taking the jokes and kitchen banter with huge smiles.
“He needs to complete 100 hours experience as part of his on-going training, we are delighted to support him on his journey forward.
“Jordan will have the opportunity to chat with patients about the dietary requirements and how their individual needs can be catered for in the hospice kitchen.”
Jordan and Georgie in the Thanet hospice kitchen
Pilgrims has worked with Broadstairs College over a number of years and as part of the on-going training, the students have provided an afternoon high tea,complete with waiting staff and a Christmas dinner for patients and staff. “It’s always great to have these lovely treats and we hope the students gain valuable hands-on experience,” Georgie added.
Jordan in the Thanet hospice kitchen
Jordan explained: “I think taking the catering qualification at college was a really good decision. It’s definitely provided me with plenty of skills that we help me through life.
“The work placement was arranged by Natalie, Broadstairs College Work Placement Officer who engages with organisations to match work opportunities to suit people’s personality and style. I think she picked a good match for me!
“The placement has helped me to grow in confidence, and I know the placement is helping me to make a difference to the patients, it has a feel-good factor, and it’s really worthwhile.
“When I’m cooking the time just flies by, there’s no one thing that I’m particularly good at, but I’m absolutely enjoying learning lots of new things with the Pilgrims catering team.”
To find out about current opportunities at Pilgrims Hospices, please visit:
Each year, Pilgrims Hospices give care and comfort to thousands of people in east Kent who are coming to terms with an illness that sadly cannot be cured. The charity support patients to live life as well as possible until the very end, free from pain and distress.
6th November 2020
Adding to Pilgrims five a day
This week Pilgrims Hospices would like to send a huge thank you to the Shepherd Neame pubs of Canterbury and Faversham for donating fresh ingredients to the kitchens as lockdown came in to place on 5th November.
We are delighted to donate our stock of fresh produce to Pilgrims Hospices
Gareth Finney, Shepherd Neame
Gareth Finney, Shepherd Neame’s Development Chef, coordinated the local hostelries to deliver their fresh fruit and vegetables to the Millers Arms in Canterbury where Ian Ashton, Pilgrims Catering Manager was ready to welcome the donation and arrange distribution to all three hospice sites in Ashford, Canterbury and Thanet.
The famous Faversham brewers have been supporters of local charities for many years and Gareth said: “We are delighted to donate our stock of fresh produce to Pilgrims Hospices; we would not wish to see the goods wasted and know that Ian and his catering team will be able to make good use of what’s available.”
Ian said: “We are very grateful for the continued support of Shepherd Neame, on average we need to provide nutritious meals for 600 patients each week, along with meals for our care team and the staff who are working on site throughout the pandemic. We cater for a wide variety of dietary requirements for our end-of-life patients’. This generous donation will help resources go that little bit further in these difficult and challenging times.”
The hospices receive an annual NHS contribution of approximately 20% of the funds required to run the hospices, which is reviewed each year. The remaining costs have to be generated through fundraising and donations. If you would like to find out more, and help Pilgrims to provide a continued services for the people of east Kent who need care the most, please visit Contact Us. Pilgrims would love to hear from you.
