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The first shop to give him an opportunity was a tiny deli in Parsons Green, no bigger than the room where we spoke.<\/p>\n
He then remembers calling Waitrose<\/a>\u2019s switchboard with nothing but an idea and determination. Charlie said: \u201cI said, \u2018I\u2019ve got this new idea I\u2019d like to show you,\u2019 and they invited me in. They made a commitment to give our food a go even before we\u2019d stocked our first shop.\u201d<\/p>\n London\u2019s 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\u2019s meals. He added: \u201cPeople here are really willing to experiment. The city\u2019s openness to new ideas was essential in shaping the brand.\u201d<\/p>\n Production also had to be in London, and Park Royal became the brand\u2019s home. Charlie said: \u201cIt\u2019s one of Europe\u2019s 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.\u201d<\/p>\n Charlie\u2019s global travels also influenced the recipes that would become a hallmark of the brand. He said: \u201cTo understand a culture, you need to eat its food.\u201d<\/p>\n Charlie Bigham\u2019s meals reflect international flavours, from classic European dishes to curries and beyond, offering over 100 recipes that transport diners around the world.<\/p>\n 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\u2019t a \u2018special customer.\u2019 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.<\/p>\n Charlie added: \u201cWe\u2019ve taken our scale and invested it in quality. The parsley we use today is fresher, tastier, and more carefully prepared than it\u2019s ever been.\u201d<\/p>\n 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.<\/p>\n He said: \u201cWe\u2019ve learned so much over 30 years, and this range is about celebrating what we do best while trying something new.\u201d<\/p>\n Looking back, Charlie is struck by how far the business has come from those early days in Parsons Green. He said: \u201cWe\u2019ve gone from a kitchen the size of this room to making meals for thousands every day, yet the core values haven\u2019t changed. It\u2019s about flavour, care, and giving people something they can genuinely enjoy.\u201d<\/p>\n Charlie Bigham\u2019s story is not just about ready meals – it\u2019s 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.<\/p>\n Are you a Londoner with an inspiring success story? <\/strong>Send me an email on ines.santos@reachplc.com<\/a><\/strong><\/strong><\/p>\n You can now join MyLondon<\/a>‘s new WhatsApp Community to get the best deals, sales, bargains and much more.<\/p>\n Through WhatsApp, we’ll send the latest exciting new products and bargains straight to your phone, both across London and online.<\/p>\n To join our community, you need to already have WhatsApp. All you need to do is click this link and select ‘join community’<\/a>.<\/strong><\/p>\n No one will be able to see who is signed up and no one can send messages except the MyLondon<\/a> team.<\/p>\n We also treat our community members to special offers, promotions, and adverts from us and our partners. If you don\u2019t like our community, you can check out any time you like. To leave our community click on the name at the top of your screen and choose ‘exit group’. If you\u2019re curious, you can read our privacy notice<\/a>.<\/p>\n![\"Charlie](\"https:\/\/www.europesays.com\/uk\/wp-content\/uploads\/2025\/11\/0_CharlieBigham_Edit_13.jpg\")
Charlie Bigham’s started from a tiny kitchen in Parsons Green(Image: Jack Hall\/PA Media Assignments)<\/p>\n![\"Charlie](\"https:\/\/www.europesays.com\/uk\/wp-content\/uploads\/2025\/11\/1_Copy-of-CB_VenisonBourg_Top.jpg\")
Charlie Bigham’s has just launched a new range: Brasserie(Image: Charlie Bigham )<\/p>\n![\"\"](\"https:\/\/www.europesays.com\/uk\/wp-content\/uploads\/2025\/11\/0_GettyImages-874887774.jpg\")
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