What We Do

What We Do

Charlie set up shop 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. His aim was to help people put their feet up and steal back some quality time together. So turn off the phones, dim the lights, crack open a bottle and enjoy a wonderful night in over some really great food.

Our Kitchens

McNicol Drive, London 

Our London kitchen opened in 2006, measures 35,000 square feet and is currently home to 250 brilliant people and some of our best-loved dishes, including our Fish Pie, Moussaka, Meatballs Al Forno, Lasagne and our legendary Chicken Tikka Masala.

Dulcote, Wells

We’re creating what we’re calling a Food Production Campus (well, it is rather grand) in a former quarry in Dulcote, near Wells. Once we’ve got it up and running it’s where we’ll make our Fish Pie and Chicken Tikka Masala. It’ll be a whopping 132,500 square feet, employ over 300 people and the plan is to launch in late 2017. So watch this space.

Meet our Chefs

A fabulous meal starts with a fabulous cook, and we’re lucky enough to have three of them. Chosen for their creativity, flair and natural ability with ingredients, each of our chefs is obsessed with making things as delicious as they can possibly be. 

How it all began

It all started in 1994 when, in a maverick move, Charlie quit his job to go travelling in India. Captivated by the tastes, colours, textures and aromas of the cuisine, he decided to set up a food business. By 1996 he had done just that. After perfecting three dishes in his home kitchen – Caribbean Lamb, Cajun Chicken and Salmon with a Dill Sauce – he went knocking on doors and managed to find some upmarket London food shops who were up for stocking him. Then Waitrose were interested. Then Sainsbury’s. Then Tesco. And the rest, as they say, is history.

Our people

Our people

Fancy knowing more about the people who make Charlie Bigham’s such a great place to work?

Read on

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