charlie’s chefs

All our dishes are made by hand in our kitchens by a fantastic team of chefs. They spend their days chopping, slicing, tasting and tweaking their way to perfection. Lucky them! Actually it’s not really luck, without wishing to embarrass them, they are rather talented bunch! Here’s a bit more about them…


Hi, I’m Danny and I’m one of the Development Chefs here at Bighams. I’ve been cooking since I was 17, where I spent three years at catering college whilst working in New Forest country hotels on the weekend! Since then I’ve worked at Gordon Ramsay’s Petrus restaurant, Joel Robuchon at the two Michelin starred L’atelier de Joel Robuchon, opened Fera with Simon Rogan and did some work as a development chef at Alpha LSG – all were eye opening experiences and great opportunities to learn! I then snapped up the opportunity to work at Charlie Bighams!! I love how passionate everyone is about quality and it is so refreshing to be part of such a motivated and vastly talented team! The dishes we create really are a testament of everyone’s hard work! My favourite Bighams dish is the Lasagne, it was the first dish I tried here and for me, nobody can get close to it!



Hi I’m Kelly-Anne I am one of the Development Chefs here at Bigham’s. My life in cooking started early – my grandmother used to be a chef, my mother ran a greengrocers and I grew up on a farm in North Wales where we reared livestock, so I suppose I was always destined for a life in food!

I’ve been lucky enough to work in a host of different areas in the food industry over the course of my career, including working for a well-known retailer in their food and innovation centre and even helping on a few friends cook books (but shhh I can’t tell you which ones!). On the side I’ve always worked with a number of charities, such as Mencap in Wimbledon, where we help those with disabilities learn to cook. I am very lucky to now work here at the fantastic Bigham’s making delicious fantastic quality food. The job is very hands on and everyone gets involved. I love developing dishes and then watching them get made in our production kitchen by our chefs and amazing people to then be enjoyed at home by you.



I’m Abigail and I’m one of the development chefs here at Charlie Bigham’s. I started off my education aiming to work on the technical side of a food company, so I completed a degree in Food Science at Nottingham University. I soon released that an office job was not where I belonged. What I really wanted to do was cook! That’s when I took a year’s training course at Leith’s School of Food and Wine before joining Charlie Bigham’s a year ago.

My job is very much hands on (I’m pleased to say!) and I spend a lot of my time helping to transfer the recipes we create in our development kitchen into the production kitchens for you all to enjoy at home.

I’m originally from Lincolnshire where I grew up on a farm, so I’m very much a country girl at heart! This has given me plenty of enthusiasm for fresh vegetables such as peas and Jerusalem artichokes, which my dad grows on the farm. Sometimes I bring samples back for my lucky Charlie Bigham’s buddies to enjoy!