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.
17th August 2023
Good for the planet and good for Pilgrims patients
Vertical farming specialists GrowUp are donating fresh salad vegetables from their range of produce to Pilgrims Hospices kitchens. The regular supply of healthy fresh leaves is definitely a winner with patients and staff, who’s meals are catered for across the hospice sites each day.
Ian Ashton Pilgrims Hospices Catering Services Manager explained: “I’d seen a TV programme about local producers, and innovative methods of growing fresh produce. I’m always interested to meet local companies who produce high-quality ingredients; offering healthy and nutritious meals is an important part of Pilgrims’ care.
“GrowUp is not only producing high-quality salad leaves, but also demonstrating sustainable and efficient farming practices. This environmentally friendly approach aligns with the goal of creating a more sustainable and responsible food system, in which Pilgrims are investing time and efforts to be an integral part.
“It really piqued my interest and after some super sleuthing, I managed to contact Kate Hofman, Founder and Chief Brand Officer of GrowUp Farms, in order to open a conversation about them supporting Pilgrims with their produce.
“Fantastic news, we now collect around 120 packs of donated salad leaves every Friday from GrowUp! Their regular donations are contributing to nutritious meals for patients, which can have a positive impact on their wellbeing and comfort during their stay.
Donations from local providers, helps the catering teams to allocate their resources more efficiently, and focus on providing exceptional meals, that have a positive impact and make a difference in the lives of those wo need it most.
Pilgrims volunteer drivers collect the donated produce in chiller vans, along with stock from Thanet Earth, as part of the regular supply to our kitchens. I’m pleased to say with their support we’re able to offer healthy salad options for both painters and staff throughout the whole week.
Vertical farming is very much a long-term solution to the problems we have seen recently caused by climate change and issues with supply chains. The local business is powered by 100% renewable energy producing.
A huge thank you to our amazing contributors.
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.
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.
15th September 2020
Pilgrims’ catering team celebrates college award
Pilgrims Hospice has won Canterbury College’s Outstanding Employer Award 2020. The award is the first of its kind and was given to Pilgrims’ catering department for its quality of student work placements.
Pilgrims’ Catering Services Manager, Ian Ashton, commented: “We’re delighted to receive this award from Canterbury College and have the department’s work recognised.
“I believe the work experience students gain at Pilgrims are an essential part of their education. It is a privilege to help them learn new skills and develop their future careers.”
Pilgrims has partnered with colleges in east Kent for more than a decade and the catering team has welcomed dozens of students through its doors in recent years.
What started as students making afternoon tea for volunteers, staff and patients rapidly developed into work placements in the hospice kitchens.
We’re delighted to receive this award from Canterbury College.
Ian Ashton – Pilgrims Hospices Catering Services Manager
Many former Pilgrims’ students have gone on to enjoy successful careers in catering and some enjoyed their work experience so much they stayed on!
Abbie Kay, East Kent College’s Industry Liaison Officer, says: “The placements and opportunities that Pilgrims have assisted us with allow our students to learn in the industry that they are studying.
“They also give students a sense of helping out and many of our students have some sort of personal connection with Pilgrims Hospices.”
Ian adds: “Without my team, these opportunities couldn’t be offered to students, so I would like to thank them for all they do. I’d also like thank Canterbury College for this award – it’s nice for the department’s work to be recognised outside the organisation.”
Due to COVID-19 restrictions, the 2020 Employer Awards ceremony could not go ahead as planned. Instead, the college created a digital experience for this year’s eight winners, which included a video message from the college’s Principal and an Employer Awards webpage.
Congratulations to Ian and the catering team for winning this prestigious award!
If you would like to find out more about working with Pilgrims Hospices click here. Our volunteering opportunities can be found here.
Each year Pilgrims Hospices give care and comfort to over 2,500 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.
