ABI

ABI

I’ve always been obsessed with food so a job like this was always on the cards for me. I grew up on a farm, did a stint studying food science, worked in a bakery, enrolled at Leiths School of Food and Wine, and finally joined Bigham’s as a work placement in 2009. Since then, I’ve gradually worked my way up to Senior Brand Development Chef – and I love it. The food values here are exactly the same as my own: top quality ingredients, traditional methods, and it’s all about taste.

ABI’s Favourite Food

MOROCCAN CHICKEN TAGINE

MOROCCAN CHICKEN TAGINE

It’s one of the oldest dishes in the range but none the worse for it. My absolute favourite recipe is our Moroccan Chicken Tagine. It’s just a classic. A lot of love and care goes into this dish and I think you can really tell. It’s so moreish.

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Our Other Chefs

Introducing<br>Charlie

Introducing
Charlie

I’m Charlie and I founded Charlie Bigham’s back in 1996, with the sole aim of creating really delicious, top quality dishes, putting in all the love and attention that you would if you were to cook them yourself.

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