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This week at Weldmar Hospicecare we’re focusing on nutrition and hydration

Our fantastic catering team are the champions of this in our organisation.

The team is made up of Specialist Chefs who look after the needs of our patients, they are all trained in clinical catering and are experienced in the nutritional side of dietary needs.

As well as our Specialist team advising on diet, planning and making food for our patients, our Chef team provides hot and cold, nutritious meals for relatives of those in our care, and the staff that work for Weldmar. And before the pandemic, would provide the catering function for Weldmar’s events.

Sam White, Catering Team Manager, is the organisation’s nutritional lead. Sam is part of Weldmar’s Nutritional Group, a body of people from clinical, volunteering, day services, and community departments of the organisation. Together they ensure that we’re following guidelines and keeping up to date with all regulations.

So why is nutrition so important to those in our care, and how do we provide it?

At Weldmar, we provide an individual service to every patient, bespoke to their needs. Our patients might come to us after staying in hospital, or being unwell at home. They might have found eating uncomfortable or difficult. We work with them, and their clinical team to design a process that is going to work for them, to get them back on the eating pathway.

If a patient wants to try something new we ensure it’s safe to do so, and we make it possible. Or if they want to eat at a certain time, then, of course, we accommodate that.

Sam says “There’s much more to catering than cooking. To us, it’s about taking the whole, holistic view of the patient’s care. Nutrition is an important part of that.”


Kath Winsor, Specialist Chef, says “We get to know the patients by building a relationship. We are focused on looking after their needs, providing exceptional service, while always adhering to guidelines. “

Sam adds “We see patients at various stages of their journey and their nutritional needs can be very different. If someone is newly diagnosed we can help them with practical decisions about nutrition, by providing advice or supplying diet sheets.

Or, if someone isn’t drinking because swallowing has become difficult then we’ll investigate thickening fluids, for example.”

Kath says “I like helping patients to enjoy food. For me, it’s nice when you see someone eating again.”

This Nutrition and Hydration week, an annual international event running from 14th – 20th June, our Catering team will be at Brewery Square in Dorchester on Wednesday 16th June from 10am – 2pm. They’ll be there to chat about all things nutrition and hydration as well as providing information about our services.

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