Order Order!

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

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

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

Former House of Commons senior pastry chef Dominique Ashford joins Order, Order to share what it was really like baking for MPs and state dinners. She traces her path from classical patisserie with the Rue Brothers and Terence Conran to landing the Commons role and serving for 13 years, including unforgettable moments with Speaker Betty Boothroyd in the state apartments. Hear how the pastry section became a hub turning out desserts, petit fours and savoury pastry—from beef Wellingtons to afternoon tea—for restaurants and banquets across the Estate, and the quirky “morgue” fridges linked by modem to Holland that could switch from blast freezer to bread proofer.Dominique also reflects on the training, management skills and culture that gave her “order” beyond Parliament, then pivots to life after Westminster: solo travels and mountaineering, opening Dale House as a guesthouse/cookery school, and creating confidence-building women’s mountain-bike weekends. Today she teaches wild-food cookery, sourdough & slow-fermented breads, and afternoon-tea pastry, while exploring the countryside in an off-grid camper van. Follow along for insights into Parliament catering, patisserie craft, foraging, and wellbeing through the outdoors.Subscribe, rate, and connect with Dominique via Dominique’s Kitchen on Instagram and her website. 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

Former House of Commons front-of-house manager Alex Kristall joins host Terry Wiggins to trace her unusually circuitous route from paediatric nursing to the upper echelons of corporate catering. Alex explains how coffee-bar shifts funded her travels, then led into contract catering and a baptism of fire running 13 busy outlets inside Westminster, from the Members’ Tea Room to the public Jubilee Café . She recalls the thrill of hearing Big Ben chime above her office on day one, the logistics of feeding 650 MPs during late-night votes, and the eerie lockdown inside Parliament during the 7 July bombings .Winning a coveted Acorn Award opened doors to Google, where she headed the UK and Ireland free-food programme and learned how workplace design and nutrition can turbo-charge performance . Today Alex is Managing Director of the Good Eating Company within Sodexo, balancing global backing with a craft-led ethos. She spotlights their new Tottenham Court Road site, complete with an acre-and-a-half hydroponic farm that supplies a British-sourced, farm-to-fork menu and hosts school and community tours .Throughout the chat, Alex champions local supply chains, talent development and family first, while swapping stories of coffee obsessions, House of Commons folklore and the true meaning of “Order, order” in both Parliament and the kitchen . 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

Former House of Commons chef Steve Walpole joins host Terry Wiggins to reveal the untold culinary world inside Westminster. Hear how a mix-up at the security desk landed Steve in the Commons kitchen instead of the Lords , the whirlwind of feeding MPs from silver-service banquets to late-night cafeterias , and the banqueting highlights that ranged from state openings to Nelson Mandela’s visit .Steve recalls the mentors and competitions that shaped his craft, including the Awards of Excellence and a riotous Ready Steady Cook showdown before 30,000 Scouts at the O2 , before charting his rise to Senior Executive Head Chef at British Airways and his current life as a global food consultant and judge.The episode then heads to Westminster Kingsway College, where Terry and Steve sample a student-run seven-course tasting menu and chat with budding chefs and butchers about ducks, deer and Riesling pairings . Throughout, Steve champions education, mentorship and making your own luck in the kitchen .If you love behind-the-pass stories, Parliament lore and plenty of chef banter, pull up a chair and enjoy Episode 4 of Order, Order.Sources 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

From gutting fish in the House of Commons to overseeing luxury banquets in Sydney, Ian Burch’s career is a masterclass in skill, adaptability, and sugarwork.In this episode of Order Order!, host Terry Wiggins catches up with his former colleague to explore Ian’s journey from a nervous 18-year-old in the butchery department to Executive Pastry Chef at Sofitel Sydney Darling Harbour.Ian reflects on formative years working in Parliament’s busy kitchens, including witnessing Margaret Thatcher’s resignation, training in advanced pastry at Westminster College, and why he ultimately traded fine dining in London for a new life in Australia.We cover everything from the art of chocolate, launching haute croissant concepts across the Sofitel group, and mentoring young chefs, to Ian’s ongoing exploration of food, art, and structure — not to mention a cheeky red card in a Parliament football match.—Order Order! is produced by Blue Smoke Media.Want to create your own podcast? Email drew@bluesmoke.media📍 Recorded between London and Sydney📷 Follow Ian’s work on Instagram @ianjburch📷 Follow us on Instagram Order Order 🎧 Follow, rate & share to support the show 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

Jose Souto didn’t plan to become one of Britain’s leading experts in game cookery — but the House of Commons kitchen changed everything.In this episode of Order Order!, Terry Wiggins sits down with his old colleague and friend to explore Jose’s remarkable journey: from a struggling student to a chef, teacher, author, falconer, and passionate advocate for sustainable food.Jose opens up about the discipline and camaraderie of life at Parliament, why teaching changed him forever, how a side project turned into a bestselling book series (The Game Larder), and how mentoring students gave him the same sense of purpose he once found in the kitchen.—Order Order! is produced by Blue Smoke Media.Want help creating your own podcast? Email: drew@bluesmoke.media🎧 Follow the show and don’t forget to rate and review!📷 Follow Jose: @wildfoodboy on Instagram📚 Learn more about The Game Larder book series: [Search “Jose Souto Game Larder”] 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

Terry Wiggins started working in the kitchens of the UK Parliament in 1974. Nearly 50 years later, he’s got stories — and recipes — you’ve never heard before.In this debut episode of Order Order! Terry shares how he landed the job at 16, what it was like serving food through historic moments (like the Falklands War and the Queen's passing), and how one dish — House of Commons Jerk Chicken — became a cult hit with MPs, staffers, and even got its own Twitter account.Along the way, we unpack the origins of the dish, its unique flavour profile, and how food in Parliament evolved from French classics to global fusion. Plus, a live tasting session — and Terry's secrets for making it at home.—Got a photo of your own version of the dish?Email us at orderorderpodcast@gmail.com or tag us on Instagram @orderorderpodcast.Want to make your own podcast?This show was produced by Blue Smoke Media. Reach out to drew@bluesmoke.media to start your own. 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