Patients at Scarborough-based hospice, Saint Catherine’s, are being offered a fresh approach to food to better accommodate their personal preferences and health conditions.

The initiative, led by chef Jon Smith and his team, is a response to observations that patients sometimes don't want big meals, that they may have difficulty swallowing, and that their medications may interfere with their food.

Mr Smith said: "I’ve created a range of homemade frozen meals that patients and families can grab at any time and reheat themselves on the unit to enable them to eat tasty and healthy meals whenever they want.

"I’ve also introduced a ‘portion size’ option when people are ordering food – from mini to maxi - so they can match what they want to their appetite on the day."

A new ‘Smoothies and Milkshakes’ menu offers an array of ingredients for patients to pick and mix from, including fresh fruit and vegetables, chocolate, and peanut butter.

Infusions have also been developed to help manage common symptoms like nausea and indigestion.

The infusions feature natural flavours such as elderflower, ginger, and peppermint.

A dining room has been established where patients and their loved ones can gather and relish meals together.

The team regularly organises special events, with a romantic meal for two, a 90th birthday afternoon tea, and an anniversary celebration among recent examples.

Thanks to a generous donation from J Mollon Sweet Shop in Scarborough, traditional sweets are now available for patients and their families in the revamped family room, and on the unit through regular ‘sweetie rounds’.

Members of the public can share the delight of Mr Smith's exceptional food at the on-site bistro, Flavours, from 9am to 4pm, Monday to Friday.