Background: The proportion of older people from black and minority ethnic (BME) groups in the United Kingdom (UK) is increasing steadily as the population ages. The numbers with dementia, depression, and other mental health problems are predicted to increase. Government policy documents have highlighted gaps in services for BME elders and/or the need to develop culturally appropriate services, in order to prevent people from BME communities from becoming socially excluded and finding services hard to access. This paper reviews published examples of innovative services and key learning points from them.

Method: A search was carried out on Pubmed, Medline, and Google Scholar for service developments aimed at BME elders in the UK. Sixteen relevant papers and reports were identified and were analysed to identify learning points and implications for clinical practice and policy.

Results: Commissioning issues included were forward planning for continuing funding and mainstreaming versus specialist services. Provider management issues included were employing staff from the communities of interest, partnership, and removing language barriers. Provider service issues included were education for service provider staff on the needs of BME elders, making available information in relevant languages, building on carers’ and users’ experiences, and addressing the needs of both groups.

Conclusion: A model for structuring understanding of the underutilisation of services by BME elders is suggested. The main emphasis in future should be to ensure that learning is shared, disseminated, and applied to the benefit of all communities across the whole of the UK and elsewhere. Person-centred care is beneficial to all service users.

Diet-related sources of ill health, including Fe-deficiency anaemia, are prevalent in the local South Asian population. This population also has a high prevalence of low-birth-weight babies. A need for preventative measures that take a holistic view to dietary change was identified in a South Asian community in Southampton, UK. A peer-led approach was used, training and developing a local workforce to become community food assistants. This workforce, drawn from local black and minority ethnic communities, ran practical ‘hands-on’ culturally-appropriate food-related activities within their communities that were successful in achieving long-term change in the diets of local women and their families. This model has the potential for achieving sustained behaviour change and is able to engage key target groups that can often be difficult to reach through more traditional routes.