Order Order!

Conversations from the kitchens of UK Parliament

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Behind the scenes of Britain’s most iconic workplace. Order Order! is where veteran chef Terry Wiggins sits down with the unsung heroes of Westminster’s kitchens to share candid stories, career journeys, and the grit it takes to feed the nation’s powerbrokers. From first shifts to future ventures — it’s Parliament like you’ve never heard it before. orderorderpodcast.substack.com

28 APR

From Pastry to Plaintiffs

In this episode of Order, Order, Terry Wiggins talks to Paul Burgin about a career journey that took him from the pastry kitchens of the House of Commons into the world of legal recruitment. Paul looks back on growing up in Lichfield, studying catering in Birmingham, and moving to London at 17 after a placement at Parliament convinced him that this was where he wanted to be. He reflects on working across several parts of the Commons catering operation, including pastry, the Terrace, Portcullis House, the Brasserie and Milbank, and shares what those years taught him about pressure, discipline, creativity and growing up quickly in a demanding environment. The conversation then follows his move out of catering, first into a corporate dining role and later into recruitment, where he found a completely different kind of career. Paul explains how he made the jump into the legal sector, what legal recruitment actually involves, and how he went on to build Hunters Legal. Along the way, he and Terry discuss mentorship, the hidden depth behind both Parliament and the legal profession, and why finding the right cultural fit matters just as much as technical skill. It is a fascinating story about reinvention, ambition and taking the lessons of one world into another. Order Order podcast, Paul Burgin, Terry Wiggins, House of Commons catering, Parliament kitchens, pastry chef, legal recruitment, Hunters Legal, Terrace kitchen, Milbank, Portcullis House, hospitality careers, chef career change, Westminster catering, legal industry This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit orderorderpodcast.substack.com

51 min
14 APR

Inside the House of Commons Kitchens with Oliver Fox

In this episode of Order, Order, Terry Wiggins sits down with Oliver Fox for a wide-ranging conversation about his journey through the catering world, from college and early restaurant work to the kitchens of the House of Commons. Oliver reflects on joining Parliament after time at Chapter One in Locksbottom, and explains why the Commons felt like a real finishing school for chefs. He talks about the sections he worked in, the skills he learned there, and why that period became such an important foundation for the rest of his career. The conversation also touches on cooking for Betty Boothroyd, memories of working in Westminster, later roles in restaurants and consultancy, and a private-chef job that took him into high-level business dining and international travel. Along the way, Oliver and Terry discuss music, mentorship, hospitality, and how the industry has changed in recent years. They finish by looking at where Oliver’s business is headed now, with a growing focus on weddings, funerals, corporate events, press launches, art gallery launches, christenings and private catering, as well as the pressures facing public-facing hospitality today. Order Order podcast, Oliver Fox, Terry Wiggins, House of Commons catering, Parliament kitchens, Westminster catering, hospitality industry, catering industry, private chef, event catering, Chapter One Locksbottom, Betty Boothroyd, banqueting, chef career, corporate catering, wedding catering This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit orderorderpodcast.substack.com

38 min
31/12/2025

From Parliament to Punchlines

In this episode of Order, Order, Terry Wiggins speaks with Harun Musho’d about a career that has travelled from high-volume catering at Wembley Arena through civil service HR, trade union leadership and 18 years inside the UK Parliament. Harun recalls managing fast-food operations for crowds of 11,000, working under National Leisure Catering and Aramark, and supporting fundraising bars for his Scout group. He discusses moving into pay and reward policy at Customs and Excise, his work at the Parliamentary and Health Service Ombudsman, and later HR roles inside Parliament, including involvement in the Independent Parliamentary Standards Authority and organisational changes following the expenses scandal. The conversation explores Scouting, kitchen culture, cloakroom traditions at Westminster, and Harun’s experience studying English and Creative Writing, which led him into stand-up comedy. He reflects on gong shows such as The Blackout at Up the Creek, the differences between the London and Glasgow comedy scenes, and his work at the Edinburgh Fringe, where he performs solo shows and co-runs the political panel show Political Breakfast as part of the Free Fringe. Drew Stearne joins the discussion to describe the London circuit, roast battles at the Bill Murray and Angel Comedy Club, and his own route into stand-up. Together they talk about comedy training, open mics, changing audiences, bilingual performance, and representation in the industry. Harun shares how his multicultural family background shapes some of his material and outlines his future plans, including running new comedy clubs across Scotland while continuing consultancy work through Beamans. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit orderorderpodcast.substack.com

55 min
23/12/2025

Databases, Debates and Dining Rooms: Behind the Scenes at the House of Commons

In this episode of Order, Order, host Terry Wiggins is joined by Aileen Walker OBE to explore a very different side of Westminster: libraries, learning and lunch. Aileen reflects on a career that began in the early 1980s when she left Glasgow for London to join the House of Commons Library, working on the Parliamentary Online Indexing System (POLIS) and learning parliamentary procedure by indexing questions, debates, Acts and committee papers. Aileen explains how the Members’ Library in the Palace of Westminster supports MPs with impartial, authoritative research on everything from housing and transport to education and defence, and how research papers are produced for every bill. She recalls a very different Commons in 1982, with only 19 women MPs, no security passes, officers of the House enjoying privileges, and even informal rules about when women could wear trousers. Moving from the Library into the Public Information Office, the Parliamentary ICT Service and the Education Service, Aileen describes the growing demand from the public for information before the internet, the pressure on telephone lines, and the shift to a more proactive approach to explaining Parliament’s work. She talks about becoming the first Director of Public Engagement, overseeing education, outreach and visitor services jointly for the House of Commons and House of Lords, and the complex stakeholder management needed to keep two Houses and multiple committees on board. Aileen and Terry delve into the evolution of catering across the Westminster estate, from the Strangers’ cafeteria, Westminster Hall cafe and traditional Lords cafeteria with “school dinner” classics like Spotted Dick, to Bellamy’s with stir fries cooked in front of you, and Portcullis House with its street food, curries, jerk chicken and jerk pork. They recall the adjournment as a brasserie-style venue for visitors, barista coffee at the Dispatch Box, and Friday fish and chips traditions. There are vivid stories of Westminster moments: Tony Blair crossing the Portcullis House atrium on his final day as Prime Minister, Margaret Thatcher’s last Prime Minister’s Questions, and encounters with speakers from Lord Tonypandy and Bernard Weatherill to Betty Boothroyd, as well as Prime Ministers including Margaret Thatcher, John Major, Tony Blair, Gordon Brown and David Cameron. Aileen also shares how Betty Boothroyd championed the early Education Service and helped secure the Boothroyd Room, paving the way for the purpose-built Education Centre that opened in 2015 with dedicated workshops, technology and augmented reality for school groups. The conversation steps outside the kitchen and chamber into Westminster Hall and beyond, with memories of a ceilidh in Westminster Hall, the Parliament Choir performing with the Bundestag Choir to mark the end of the Second World War, and concerts in the Vatican and the Bundestag. Aileen and Terry also touch on MP bands like MP4, interdepartmental five-a-side football tournaments, rowing regattas on the Thames, sponsored swims and Terry’s DJ sets at staff parties. After leaving Parliament in 2016, Aileen describes her work with Global Partners Governance, helping strengthen parliamentary institutions and public engagement in countries such as Sudan, Ukraine, Albania, Armenia, Uzbekistan and Iraq. She reflects on hopeful moments and heartbreaking setbacks, including the collapse into conflict in Sudan, and the satisfaction of tailoring support to local cultures and priorities rather than imposing a model from Westminster. Now back in Glasgow, Aileen talks about a new chapter: semi-retirement, panel work in Scotland’s children’s hearing system, a role on a theatre board for outdoor arts and street theatre, and serving on the council of the Royal Philosophical Society of Glasgow. She and her husband Nick enjoy long-distance walking on routes such as the West Highland Way and the Northumberland Coast Path, and look forward to volunteering at the Commonwealth Games and travelling to Australia to watch the Ashes in Perth, Brisbane and Adelaide. There’s even time for Marvel as she recounts recording the My Mum Missed Marvel podcast with her son during lockdown, and their Christmas plans featuring a Thai cookery course–inspired dinner cooked by her elder son. Throughout, Aileen returns to her central theme: that MPs work hard, Parliament is more than just what you see at Prime Minister’s Questions, and that public engagement, education and even the food served in Westminster all play a part in sustaining a healthy democracy. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit orderorderpodcast.substack.com

51 min
09/12/2025

From Parliament to the Pyramids

Classic Commons service meets a new chapter in North Africa, as Luke explains kitchen culture, sourcing, and the realities of reinventing your career abroad. From the heat of Westminster’s Members’ Dining Room to opening a restaurant in New Cairo, chef Luke Fouracre maps an extraordinary journey through kitchens, competitions, and cuisines. Luke recalls training at Westminster Kingsway College with lecturers who had deep House of Commons ties, which helped steer him toward Parliament during a major recruitment drive under Executive Chef Mark Hill. Inside Parliament, Luke spent most of his time in the Members’ Dining Room, covering Strangers’, Portcullis House, the Terrace, and Millbank during recess and overtime. He explains the pace, the division bell, and the need to keep plates hot while MPs voted. He also outlines weekly menu traditions like rib of beef on PMQs Wednesdays, alternating prawn cocktail and smoked salmon starters, and fish and chips on Fridays, while experimenting with techniques that were trending at the time. Competitions were a big part of the culture. Luke remembers Salon Culinaire with a live-kitchen gold medal and winning a Craft Guild of Chefs competition that sent him to New Zealand, encouraged by senior chefs and timed around recess periods. Timeline 10 Timeline 10 Timeline 10 After Parliament, he stepped into hotel brigades at Brooklands and later Fairmont Windsor Park, where he headed 1215, a fine-dining British restaurant linked to Magna Carta. He then moved to the Royal Oak in Holyport, a Michelin-starred pub that reshaped his view of British pub food, and helped open The Bottle & Glass in Henley with a strong game focus and British larder ethos. Suppliers from the Crown Estate informed a seasonal approach before Luke ultimately up-sticks to Cairo. T Now based in New Cairo, Luke runs Osteria restaurant and talks logistics, adaptability, and life outside central Cairo’s chaos. He shares fond memories too, from state openings to bringing his nan for lunch in the Churchill Room, and the camaraderie that defined the Westminster kitchens. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit orderorderpodcast.substack.com

40 min
03/11/2025

Sara Bjork: Sweden’s Sandwich Cake and the Lure of Liquorice

In this episode of Order, Order, Terry Wiggins sits down with Sweden-based chef and chocolatier Sara Bjork to trace her journey from Yorkshire’s iconic Betty’s Tea Rooms to nearly a decade cooking across the UK Parliament kitchens — and ultimately to launching a chocolate-led shop and catering business back home in the Swedish countryside. Sara recounts early life in rural Sweden, a formative exchange year in the US, and a UK work stint that first put her in professional kitchens. That spark led to roles at Portcullis House (cafeteria and the Adjournment restaurant), the Terrace Kitchen in the Palace, Banqueting, and finally six years in the Pastry kitchen — experiences that shaped her craft on both the hot and sweet sides of service. She highlights inclusive menu development in the Adjournment and the shock of scaling from 1-kilo stews to 80-kilo batches on tight timelines. A hallmark of Sara’s story is curiosity anchored in Swedish tastes. She explains the much-loved Swedish “sandwich cake” — a layered, savoury centrepiece built from white bread and creamy fillings such as prawn-mayonnaise with red onion, rested overnight so it sets neatly for service. She also explores Scandinavia’s deep affection for liquorice (including salty varieties), how that divides opinion abroad, and why preserved, salty flavours feel familiar to Swedes. She recalls weaving liquorice into desserts where possible, pairing it with white chocolate, lemon and violet, and the time liquorice powder on seared scallops with lemon curd was vetoed on its way to the menu. Chocolate is now Sara’s calling card. She breaks down her meticulous four-day bonbon process — polishing and painting moulds in multiple colours, casting shells, layering fillings over successive days, then capping before release. Alongside filled bonbons she makes toffees, bar moulds, marshmallows, pâte de fruits, brownies and cakes, noting that customer traffic is driven primarily by chocolates. From Sweden, Sara describes the realities of building a small food business — tricky supply logistics and minimum-order hurdles — to opening a storefront with a separate production kitchen, and why she currently sells locally rather than internationally. There is light lunch and coffee-and-cake seating, but fresh counters are kept tight because most customers come for chocolates. Throughout, Sara threads in Swedish flavour anchors — cardamom in cinnamon buns, rhubarb (including lessons from raw juiced rhubarb in a light mousse), and seasonal produce — alongside memories of mentors and colleagues in Westminster’s kitchens. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit orderorderpodcast.substack.com

52 min
08/10/2025

Roasts, Recess and the Expenses Files

Chef’s whites to case files. In this wide ranging conversation, Bob Castle takes us from the heat of the House of Commons kitchens to the precision of information rights and records management in UK Parliament. With host Terry Wiggins, Bob recalls the rhythm of service in the Members’ Dining Room and the Strangers’ Dining Room, plus high pressure functions in side rooms A, B, C and D and the Harcourt Grill Room. He talks classic French dishes, carving trolleys, canapés, breakfast shifts and big banqueting days that kept MPs and guests moving. You will hear how brigade discipline, mise en place and an eye for detail shaped his approach to quality, teamwork and leadership in a historic workplace.(Note: Bellamy’s and Millbank primarily served staff, not Bob’s postings.) The story then moves from plates to papers. Bob explains his transition into records stewardship, Freedom of Information (FOI) work and information governance, where the same standards of accuracy, timing and trust apply. Get a clear view of how Parliament handles sensitive information, public accountability, transparency, retention schedules and data protection, and what it takes to answer FOI requests under pressure while safeguarding the public record. Along the way you’ll hear insider snapshots of Westminster culture, kitchen camaraderie, training younger chefs, the evolution from silver service to contemporary menus, and the satisfaction of serving well in two very different domains. If you are curious about Westminster kitchens, Parliament catering, FOI compliance, records integrity and careers that bridge hospitality with public service, this episode is for you. #BobCastle #OrderOrderPodcast #HouseOfCommons #Westminster #UKParliament #ParliamentKitchens #Bellamys #StrangersDiningRoom #PortcullisHouse #Banqueting #ChefLife #ClassicFrench #InformationRights #FOI #FreedomOfInformation #RecordsManagement #InformationGovernance #DataSecurity #Transparency #PublicRecord #TerryWiggins #BlueSmokeMedia This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit orderorderpodcast.substack.com

55 min
08/09/2025

Westminster Kitchens, DIY Punk, Early Electro: Whybrew and Sharp

Host Terry Wiggins welcomes John Whybrew and Ian Sharp, alumni of the House of Commons kitchens and founding members of Portion Control, the cult UK industrial and electro act. The conversation connects life behind the pass in Westminster with the birth of a raw, do-it-yourself electronic sound. John and Ian swap stories from Parliament catering, including carving trolleys, classic members’ menus, banqueting logistics, and shifts across Bellamy’s, Millbank and Portcullis House. Then the aprons come off and the machines switch on, as they chart Portion Control’s early gear experiments, Apple II sampling, tape edits, drum machines, punk attitude, and the realities of the 1980s underground. Hear the legendary “biggest ice cube” stunt outside Our Price on Charing Cross Road, the John Peel Session at Maida Vale, the Musicians’ Union forms that did not even list synthesizer, European and Japan tours, and why so much of the back catalogue has become highly collectible on vinyl and Bandcamp. The trio also dig into work ethic, creativity on a budget, and how kitchen discipline shaped stage craft and studio habits. We wrap with life after late shifts, from an independent café in Kent to hospitality education, plus where to find Portion Control releases and live news online. Portion Control, John Whybrew, Ian Sharp, industrial music, electro, UK synth, John Peel Session, Maida Vale, Apple II sampling, punk DIY, Westminster kitchens, House of Commons catering, Parliament food, Bellamy’s, Millbank, Portcullis House, Bandcamp, rare vinyl, UK underground, Westminster Kingsway College, Terry Wiggins, Order Order podcast This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit orderorderpodcast.substack.com

51 min

Behind the scenes of Britain’s most iconic workplace. Order Order! is where veteran chef Terry Wiggins sits down with the unsung heroes of Westminster’s kitchens to share candid stories, career journeys, and the grit it takes to feed the nation’s powerbrokers. From first shifts to future ventures — it’s Parliament like you’ve never heard it before. orderorderpodcast.substack.com

Creator

Conversations from the kitchens of UK Parliament
Years Active

2025 - 2026
Episodes

14
Rating

Clean
Copyright

© Order Order
Show Website

Order Order!