Akeira’s story: food is more than just fuel for our patients

  • Apr. 27, 2026

Akeira Beckford
Akeira BeckfordChef de Partie, Sodexo UK & Ireland

Working in a healthcare environment means patient care is the focus of everything we do – and that extends to the food we serve. Food is more than just fuel when you’re in hospital, it’s an essential part of recovery.

As a chef de partie for Sodexo at Wimbledon Nuffield Park Hospital in London, that’s what motivates me. I’m creating and cooking dishes that will not only aid physical recovery and restore energy but also boost mental wellbeing. By providing food that people enjoy, I’m helping to comfort patients at what can often be a stressful time.

I put my heart and soul into my cooking and always pay attention to the finer details. Sodexo is a company that cares and I bring that to my work – people can taste the care you put into your food.

Akeira Beckford

My search for professionalism and pride

I didn’t set my heart on a cooking career, although I’d grown up in a family where the kitchen was always busy. My parents are from Jamaica and we would cook Jamaican dishes together as it helped them feel close to their roots. I was passionate about food but I’d set my sights on a career in media, and enrolled on a course in 2020 at the University of Westminster. After graduating I had a change of heart and turned my attention back to cooking. I started working in a commercial restaurant in Brixton London, but something wasn’t quite right; it wasn’t fulfilling me at all.

I found myself looking around on the Sodexo website and finally something clicked. It seemed to be exactly the kind of company I was looking for. In my previous role they would say something one day and do something different the next but I wanted professionalism, good practices and policies to follow and it seemed like Sodexo could offer this. And what really drew me in were the opportunities for career development and growth; the chance to move in different directions.

I joined the Nuffield Park Hospital Wimbledon team in 2023 and it’s proved to be a brilliant move. For the first few months in the role I was making sandwiches, assisting the chefs with food preparation and gaining my confidence. The team around me couldn’t have been more supportive, and in August 2024 I was promoted to chef de partie, taking on more responsibility for creating and cooking fresh meals from scratch for our patients.

Akeira Beckford

Creating food that people enjoy is the greatest feeling 

We cater for around 50 patients each day, and also provide meals for the nursing staff. There is a set menu but occasionally I get the opportunity to put a bit of a twist on a dish, or experiment with different cuisines. I’m a creative cook, so I love doing that. For National Nurses Day for example, we created a choice of dishes for our African and Filipino nurses, reflecting those cultures and tastes. The feedback we had was incredible, with comments such as ‘we feel seen and noticed’. That was amazing.

Knowing that I’m making food that people really enjoy gives me the greatest feeling. Dinner service is such an exciting part of the day and although it can get stressful, when you serve meals that get great feedback, it’s magic.

Making my mark in the wider Sodexo world

Being part of Sodexo has given me the chance to step outside of our hospital kitchen too. In 2023, I was selected for the company’s first Food of Black Origin competition. I wasn’t sure if I could take it to that level, competing against chefs from across the business. But coming from Jamaican heritage, and as someone with a passion for sustainable cooking, it was a perfect place to show my creativity.

Akeira Beckford

My dish – fried Caribbean dumplings filled with brown stew jackfruit, accompanied by plantain and coleslaw – won me the top spot in the novice category. The competition has led to great things. Since taking part, I’ve been invited to showcase my dish at Sodexo’s Stop Hunger Foundation Dinner. It’s also opened lots of conversations with other Sodexo chefs who are interested in my recipes.

 

That’s where I’d like my career to go next – to get more involved in recipe development. I love brainstorming with other chefs and coming up with new ideas. I’m due to finish my Level 3 NVQ in Hospitality and Catering this year and my next personal goal is to see some of my recipe ideas planned into our year-round menus. Imagine how exciting that would be!

Find out more about a career with Sodexo.

More stories about our people