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.

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