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Terry Wiggins is retiring from his position as the head of catering at Westminster’s Portcullis House after 50 years of service. Throughout his five decades at the House of Commons, Wiggins has served some of the world’s most powerful leaders. He estimates that he has served dishes to 13 prime ministers. Despite retiring this month, Wiggins continues to dream up recipes, demonstrating his passion for the culinary arts.
Wiggins’ day continues at a breakneck pace. In the Debate canteen, his team plates up haddock fishcakes, crispy pork belly, and fresh roasted vegetables under the heat lamp. A diverse range of Parliament staff, including MPs, police officers, visitors, and political journalists all queue with their trays. The venue is one of the busiest sites at the parliamentary estate where everyone eats together. The canteen is used as a meeting place and MPs queue alongside general staff, chatting and sharing stories.
Wiggins’ career has been an eventful one, having served Margaret Thatcher and John Major during his tenure. Non-political figures, including Gary Lineker, Brian May, and Rick Wakeman were also among some of his most recognizable clients. Over the years, MP’s palates have evolved from classical French dishes to more cosmopolitan tastes. Jambalaya, jollof, and pho reflect a more international cuisine, inspired by the diverse group of people who work at the parliamentary estate.
Wiggins believes that parliament has come a long way since he started working in September 1974. Although he looks back on that era as a great time, he is relieved to see changes to parliamentary practice, including the reduction in late-night sittings. He credits female members for this welcome change, which he believes contributes to the desired work-life balance of MPs. Over the years, Wiggins believes that Members of Parliament have suffered undue pressure, and is pleased to report that they are just like everyone else, deserving of respect and admiration.
Having worked at the House of Commons for half a century, Wiggins acknowledges there will be a degree of trepidation as he retires from the post he’s had for most of his adult life. Nevertheless, he is immensely proud of his time spent creating food for people and is grateful for the structure that the job has lent him. He likens his experience to that of working in a museum, where every day is a busy adventure
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