Chef Caroline helping to nourish the environment at Roscommon Hospice

When Roscommon Hospice opened its doors in early 2023 Caroline McCormick took up a position as chef, employed by the HSE.

With 17 years of experience cooking in nearby Roscommon University Hospital, she continues to create meals that provide not just nourishment, but comfort and cherished memories for patients and their families.

For Caroline, cooking at Roscommon Hospice has never felt like a job. She did a carers course years ago and wanted to combine it with cooking. She now has her dream job.

Originally from Fourmilehouse, she immediately knew Roscommon Hospice was where she belonged. She had basic knowledge of palliative care, but what struck her most was the positivity, strength, and resilience of patients and their families, even in the most vulnerable moments.

“It’s not just the cooking, it’s the interaction with the patients and their families. It’s an honour to work in such a specialised environment with such professional, caring, kind hearted staff, who not just look after the patient but also their families who are going through the most vulnerable time in the lives,” she says.

Hospice care isn’t only about end-of-life support. In fact, about 30% of patients are discharged from Roscommon Hospice, and many spend time there for respite before returning home.

The longest a patient was in Roscommon Hospice was for around two months. Most people are there for two to three weeks for respite.

Caroline says: “You feel quite lonely when someone moves on. You're always thinking about them because you were part of their journey.” Her role goes far beyond the kitchen. She interacts with patients and families every day, making the hospice feel like a true “home away from home.” There’s no standard menu at the hospice. Caroline makes whatever the patient desires, tailoring each meal with care - even learning Ukrainian dishes such as a native dish, borscht (beet soup) and chicken kievs.

The Hospice has hosted special events since it opened and Caroline has catered for these special occasions. A patient celebrated his 50th wedding anniversary so his wife, family and close friends (50 people in total), came into the Hospice and decorated the canteen.

“It felt like a hotel. They had the top table with the original bridal party. It was gorgeous and emotional. The staff here let the family do their thing and I did the party food - chicken wings, goujons, chips, wedges. They had a wedding cake. The patient had tears in his eyes. He was just so happy. You wouldn't get that service in a hospital setting,” says Caroline.

Other families have enjoyed afternoon tea, date nights, rugby-themed evenings, and intimate gatherings thanks to Caroline and the hospice team.

For one of the afternoon tea events, a patient was brought to the canteen in their bed. She joined her four best friends for sandwiches, cakes and wine was brought in. Another couple in their 60’s had a date night. The patient wanted soup and his wife got a steak dinner and dessert in the sitting room, which the Hospice decorated.

They also decorated the room of a patient who is a big rugby fan. His brothers came in to watch a game with him. Caroline supplied minerals, crisps, popcorn and chocolate. Her focus is always on creating comfort and normality in extraordinary circumstances.

Families often return to thank Caroline and the catering team and share how much those meals meant. She describes her job as deeply fulfilling and says she could not imagine working anywhere else.