Charlie Bigham’s is widely loved in the UK for its quality ready meals. Charlie himself gave an exclusive interview to MyLondon about how it all started
“I wanted to eat proper food at home, and anything that was ‘pre-prepared’ was quite nasty,” Charlie Bigham told MyLondon. He added: “I thought there may be other people out there who want a night off cooking occasionally but without compromising quality in any way.”
Charlie Bigham’s journey into the world of ready meals began nearly 30 years ago in London, born out of frustration and a deep love of food. He said that at the time, pre-prepared meals were largely ‘uninspiring, loaded with preservatives, and designed solely for convenience.’
Charlie, a London-born foodie and cook, was working in consultancy when he realised he wanted to make a difference in the food industry. He began creating his own pre-prepared dishes and personally went from shop to shop across London, determined to get his meals onto the shelves.
READ MORE: Charlie Bigham addresses controversial £30 ready meal range
The first shop to give him an opportunity was a tiny deli in Parsons Green, no bigger than the room where we spoke.
He then remembers calling Waitrose’s switchboard with nothing but an idea and determination. Charlie said: “I said, ‘I’ve got this new idea I’d like to show you,’ and they invited me in. They made a commitment to give our food a go even before we’d stocked our first shop.”
London’s vibrant food culture played a key role in his early success. Independent delis, high-end department stores like Selfridges, Harvey Nichols, and Partridges, all embraced Charlie’s meals. He added: “People here are really willing to experiment. The city’s openness to new ideas was essential in shaping the brand.”
Charlie Bigham’s started from a tiny kitchen in Parsons Green(Image: Jack Hall/PA Media Assignments)
Production also had to be in London, and Park Royal became the brand’s home. Charlie said: “It’s one of Europe’s oldest and biggest industrial estates and a hotbed of entrepreneurialism. Plus, being close to the city and its dynamic food scene has always been critical.”
Charlie’s global travels also influenced the recipes that would become a hallmark of the brand. He said: “To understand a culture, you need to eat its food.”
Charlie Bigham’s meals reflect international flavours, from classic European dishes to curries and beyond, offering over 100 recipes that transport diners around the world.
But growing a business while maintaining quality was never straightforward. Charlie shared the story of parsley to illustrate his philosophy: in the early days, he often ended up with subpar bunches at the market because he wasn’t a ‘special customer.’ Today, the company buys roughly a million bunches a year from a dedicated farmer in Kent, carefully harvested, delivered, and handled by a trained team.
Charlie Bigham’s has just launched a new range: Brasserie(Image: Charlie Bigham )
Charlie added: “We’ve taken our scale and invested it in quality. The parsley we use today is fresher, tastier, and more carefully prepared than it’s ever been.”
This philosophy has not only earned him a loyal customer base but also allowed him to innovate, launching a new Brasserie Range to bring restaurant-style meals into homes.
He said: “We’ve learned so much over 30 years, and this range is about celebrating what we do best while trying something new.”
Looking back, Charlie is struck by how far the business has come from those early days in Parsons Green. He said: “We’ve gone from a kitchen the size of this room to making meals for thousands every day, yet the core values haven’t changed. It’s about flavour, care, and giving people something they can genuinely enjoy.”
Charlie Bigham’s story is not just about ready meals – it’s about vision, persistence, and refusing to settle for the ordinary. From the humble beginnings of a small London deli to a national brand adored for quality and taste, his love for food and dedication to craft continues to define every dish.
Are you a Londoner with an inspiring success story? Send me an email on ines.santos@reachplc.com
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