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.

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