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DARK SECRETS: Charlie bigham person | Rare Historical Photos

Christmas cheer: 6 bizarre moments from the food world in 2025

Who knew a simple strawberry sando would send people quite so crazy?

Evening Standard

King marks second anniversary of project which stops food going to waste

The project has has delivered 4,932 tonnes of food to communities in need – equal to more than 11 million meals

Evening Standard

‘£30 for a ready meal?!’ Do Charlie Bigham’s new dishes really beat going to a restaurant?

Venison bourguignon, coq au vin, confit duck, salmon and beef wellingtons: this new range of supermarket meals certainly sounds fancy. But the prices have made people gulp. I taste-tested all five to find out what is good value – and what’s best to avoid

The Guardian - UK

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Charlie Bigham launches new £30 ready meals as cost of eating out rises

The new meals will be almost three times as expensive as Charlie Bigham’s traditional offerings

The Independent UK

Charlie Bigham launches £30 supermarket ready meals

Mr Bigham said the rising cost of eating in restaurants was the motivation for the new range.

Evening Standard

A quiet bite in: Charlie Bigham launches £29.95 ready meals for home diners

Supermarket supplier says new pricier range is still cheaper than bill for a night out at a restaurant

The Guardian - UK

The Guardian Advertising Awards 2024: winners revealed

Nurofen, Google Pixel, eBay, Who Gives A Crap and Charlie Bigham’s were winners at the Guardian’s first ever Advertising Awards celebrating scale, influence and integrity.

The Guardian - UK

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"Take my advice"... London's successful entrepreneurs pass on their top tips

From exporting tips to marketing know-how, entrepreneurs shared their hard-won experience with others at the Evening Standard’s third SME XPO

Evening Standard

“Pick up the phone - big business will listen”, meals tycoon Charlie Bigham tells SME XPO 2024

Even the largest companies need the help of SMEs and start-ups to innovate, says ready meals tycoon Bigham

Evening Standard

Are you ready to do business? London’s ultimate networking event SME XPO is back

On April 23 and 24 SME XPO will help the capital’s start-ups and scale-ups to soar. Lucy Tobin reveals why attending is a smart investment

Evening Standard

‘If you have something you’re passionate about and see a gap in the market, go for it’

Starting a new business in challenging times is not easy, but opportunity exists — just ask the UK’s most successful founders. Lucy Tobin reports

Evening Standard

Ready meal king Charlie Bigham: ‘I haven’t seen a single benefit from Brexit yet’

The man who started making fish pies on his kitchen table served up healthy sales of £133m last year, despite staff and cost issues … and the problem of being outside the EU

The Guardian - UK

OPINION - How to be a CEO podcast: Charlie Bigham on the beauty of simplicity

Charlie Bigham is the founder of the food company that bears his own name.

Evening Standard

‘We check the eyes, the gills, the firmness of the meat’: the art of smoking fish in Grimsby

Wind, wood and fire are crucial ingredients for traditional smoked haddock. Bring 100-year-old chimneys into the mix, and the fish that emerges has a flavour that is unmistakable

The Guardian - UK

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The Guardian - UK

Hitting the sweet spot: the easy way to enjoy proper puddings

Warm, sticky puddings are a British staple – tart apple, gooey chocolate, almondy bakewell. And if your tastebuds are tickled, there is a way you can enjoy all of the comfort with none of the hard work

The Guardian - UK

The secrets of spices: how the experts pack real flavour into their dishes

From cumin seeds to cinnamon sticks, spices turn a dish into a taste sensation. But what’s Charlie Bigham’s secret for getting the best out of them? Karen Edwards, author of The Planet-Friendly Kitchen, asks him

The Guardian - UK

A fistful of flavour: ‘Herbs give a dish that extra zing’

The parsley and coriander grown by Joe Cottingham bring a hit of freshness to some of Charlie Bigham’s most popular ready-to-cook dishes. Sophie Goddard hears about the blood, sweat and tears that go into growing herbs

The Guardian - UK

A kitchen in a quarry: why Charlie Bigham’s food campus was named a Riba building of the year

The award-winning Somerset kitchen – built for the king of home meals – is designed with people, local wildlife and sustainability in mind. Rosie Mullender finds out how it was done

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The Guardian - UK

Special ‘source’: the secret behind a bestselling veg lasagne

What does it take to make one of the nation’s favourite vegetarian prepared meals? Karen Edwards, author of The Planet-Friendly Kitchen, hears how the the dish is the result of art, science and a lifetime of experience

The Guardian - UK

From wooden packaging to solar panels: how Charlie Bigham created a recipe for sustainability

Whether it’s saving the planet or supporting local communities, the king of home meals is on a mission to give back. Rosie Mullender finds out what drives him

The Guardian - UK

‘Cooking is at the centre of life’: food entrepreneur Charlie Bigham on changing an industry

Great ingredients, sustainable packaging and a chef called Spike – the man who transformed convenience food tells Rosie Mullender that it all began with him travelling the world in a campervan

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