Borders College ‘Memory Café’ helping in fight against dementia

A greater awareness and understanding of dementia means that more people are now being diagnosed and receiving the treatment and support needed, and Borders College has taken this on board with the launch of the new Memory Café.

The café, situated in the College Restaurant, is being run by the Skills for Learning & Work 1 students, who are currently studying hospitality units as part of their course. They offer tea and coffee, and a variety of scones from 10.00am – 11.30am on the first Friday of each month.

The College had previously ran the Dementia Café and were approached by Rebecca Rogers, Community Activities Organiser for Alzheimer Scotland – Borders, to see if there would be interest in restarting the popular scheme. The College were more than willing to run this again, and with Rebecca’s suggestion to rename it, the Memory Café was established.

In preparation for the café, Rebecca came to the College and ran a Dementia Friendly session with the students. She also ran a training session with the Access staff, who are all now signed up as Dementia Friends.

The training made a big impression on staff and they highlighted how this may also be beneficial to Care students studying at College. The interactive session was described as very thought provoking and all staff and students involved were presented with a certificate and Dementia Friend Scotland pin.

Rebecca Rogers commented:

“We were delighted at the success of the first Galashiels Memory Café, and it was fantastic to see attendees engaging with students. All students and staff who supported the café took part in a ‘Dementia Friends Session’, which is an awareness session covering what it’s like to live with dementia and what we can do in our communities to help people living with dementia and their families.

“It’s great to have a monthly inclusive café in Borders College, which provides people with an opportunity to come along for information and support, alongside a cup of coffee and a freshly baked scone.”