Terry’s first day working in the House of Commons was in 1974 when he was 16-years-old. Since then, Terry has completed what he describes as the ‘full tour’ of the House of Commons’ catering venues.
In 1991 Terry was responsible for opening a new venue in 1 Parliament Street and in 2005 he received an MBE for Services to Parliament.
Terry later moved to the Debate venue in 2007, in Portcullis House, where he’s remained as sous chef for the last 17 years and been responsible for appointing and managing the team as well as setting the menu each week.
He commented: “There are so many golden and stand-out moments from my time in this place, but when people ask what my career highlight is, it's been the people. I’ve worked with some exceptionally talented chefs over the years, and I never fail to be inspired by the new faces who join the team – often fresh out of catering college and bursting with new ideas.
“The Palace of Westminster has continually evolved too. I’ve loved seeing the evolution to us adopting a chef-led approach across our venues, because you get that interaction. It never gets old seeing a new recipe be so well received by a wide range of people.”