For Eating Disorders Awareness Week, we’re shining a light on the people whose work often happens behind the scenes but is absolutely central to recovery. One of those people is Paul Molloy, Head Chef at Rhodes Wood Hospital, a specialist eating disorder and CYPMHS service in North London. Paul has spent the past eight years helping to ensure that young people receive not just food, but nourishment, safety and a positive path back toward a healthier relationship with eating.
A Culinary Career That Led to Healthcare
Paul never expected his hospitality background to bring him into ahospital setting.
“At Rhodes Wood, the children live on site and go to school on site. I’m the Head Chef and this is my first role in a healthcare setting – I’ve been here eight years now.”
Before joining Rhodes Wood, Paul built his skills in restaurants, pubs and leisure centres.
“Previously, I worked in restaurants and leisure centres and pubs, so this is my first hospital and my first CYPMHS, and it has been interesting – another learning curve.”
That learning curve meant understanding how food functions not only as nourishment, but also as a vital element of treatment and recovery.
Food as Treatment, Not Just Meals
Working in an eating disorder service requires a unique approach to cooking, menu planning and portioning. Paul quickly learned just how much thought, precision and collaboration goes into every plate.
“As the hospital treats children with eating disorders, there are many different aspects you have to consider. Often, we have to offer small portions with high calorie counts. It has to be small so it doesn’t overwhelm the young person, but it has to fulfil their nutritional needs. It also can’t look unhealthy.”
Food becomes part of the therapeutic process – a measured, carefully balanced component of each young person’s care plan.
“We work closely with the dietitians. It’s not just food; this is part of the treatment and medicine.”
Each day is structured around multiple eating opportunities: breakfast, morning snack, lunch, afternoon snack, tea, and a bedtime snack. The catering team provides everything and is present throughout the day to support consistent nourishment.
Creating Positive Connections With Food
Alongside dietitians, Paul works to develop menus that feel familiar, sensory-safe and comforting, an essential part of helping young people rebuild trust in food.
“For the morning snack, we try to vary it. It may be bruschetta, popcorn chicken, cereal bars, fruit, smoothies, houmous and pitta bread, croissants and pastries on Sundays.”
Lunch, too, is designed with home and positive memories in mind:
“We have worked closely with the dieticians to create menus which emulate the foods they’d have at home, and also take their sensory needs into account. We want there to be a positive connection with food.”
Supporting Young People With Autism and Sensory Needs
The hospital also supports children and young people with autism, some of whom experience sensory sensitivities around food.
“They might not like specific ingredients and so we try to have a menu that limits the chances of there being things they don’t like or too many ingredients in the meals.”
This means crafting meals that are gentle, predictable and reassuring:
“It really is about trying to emulate what they will eat outside of the hospital. So lasagne, cottage pies, chicken stews, etc,. in the winter, and we then introduce a spring menu.”
A Role That Goes Beyond Cooking
For Paul, working as a Head Chef in a specialist eating disorder service like Rhodes Wood isn’t just a job, it’s a meaningful contribution to recovery. His work blends culinary skill, compassion, precision and an understanding that every meal is part of someone’s journey toward healing.
