Charlie Bigham's

Charlie Bigham's Handmade in Charlie Bigham’s kitchen, cooked in yours - crafting meals since 1996. Order "Supper with Charlie Bigham"
https://www.charliebighams.com/cookbook

Ever since 1996 we've been making delicious food with all the care that you would if you had the time. After all, what better way to spend an evening than chatting, laughing and sharing a wonderful meal? Turn off the phone, dim the lights and crack open a bottle. Steal back some time by letting us prepare you a truly delicious meal. All you have to do is relax and enjoy each other's company.

Thirty years in the making, our timelines were always meant to cross. Hear it from the man himself 👉 Try Each Other’s
07/08/2026

Thirty years in the making, our timelines were always meant to cross.

Hear it from the man himself 👉 Try Each Other’s

03/08/2026

There’s a reason our Moussaka is a firm favourite. In fact, there’s quite a few.
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One customer even called it “the best moussaka outside of Greece.” Their words, not ours... (but we certainly agree).
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We take our time with every layer. Ours starts with lamb that’s slowly cooked until beautifully tender, before cinnamon and allspice are added to build those unmistakably Greek flavours. Then it gets layered with silky aubergine, topped with a creamy béchamel, and baked until beautifully golden.
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Turns out holidays don’t always have to end.

31/07/2026

Resist the urge to dive straight in (if you can). Give it a squeeze of lemon first.

It might seem like a tiny thing after everything that’s gone into making the King Prawn & Scallop Risotto, but we’d never leave it out. The lobster bisque has taken its time, slowly building flavour before every grain of rice gets the chance to soak it up. The lemon really just brings it all together right at the last moment.

Worth the extra ten seconds. Promise.

29/07/2026

Today’s a big day for us, and one that we look forward to every year!
We’re absolutely delighted to say that not one, not two, but five of our dishes have just won Great Taste Awards, adding to our growing collection.

This really does feel rather special. But more than anything, moments like this are a testament to the hard work that goes into making each and every single dish that leaves our kitchen.

First up, our Beef Wellington took home two stars after bowling over the judges. Prime centre-cut beef fillet wrapped in rich mushroom duxelles made with Pedro Ximenez and chicken fillet. Each one is hand-rolled and encased in golden puff pastry, so it really is a classic that rewards the attention to detail.

Thai Green Curry: Chicken marinated in a blend of ginger, ground lemongrass and turmeric. House-made green curry paste, fragrant coconut sauce (with a secret splash of nam pla) and citrus-bright rice perfectly balance out the dish.

Salmon Wellington: Sushi-grade salmon fillet with rich mushroom duxelles, followed by spinach, capers and leeks in a delicate white wine velouté. All wrapped in golden puff pastry. It looks like it made quite the impression.

King Prawn & Scallop Risotto: A lobster bisque built slowly with sherry, wine and stock, stirred through Italian risotto rice. Sweet scallops and king prawns are the heros and it’s all topped off with a lemon gremolata. All that time perfecting the flavours really paid off.

Beef Massaman: It brings coconut, peanut and warm spices together with beef that’s had the time it needs to turn tender and potatoes that are also tossed in the Massaman paste for maximum flavour.

26/07/2026

Hey, it’s Max here. You might not know me, but I’m just finishing up my placement year in the Charlie Bigham’s marketing team. One of my favourite things about my time at Bigham’s has been learning so much about food. And a couple of weeks ago, I had one of my favourite days of the year.

If anyone ever asks whether you’d like to spend the day learning about fermentation with Peter Prescott from , there’s only one answer. Absolutely.

I’ll admit, I arrived barely knowing the difference between pickling and fermenting. By the end of the day, I’d tasted kimchi before and after fermentation, learnt how a handful of microbes can completely transform flavour and texture, and had a whole new appreciation for the power of the process.

Peter walked us through a couple of Cultjar recipes, explaining what was happening at each stage. One of my favourite takeaways was learning that the distinctive flavour of kimchi comes from naturally occurring bacteria called Leuconostoc mesenteroides. I’d never have guessed something so tiny could have such a huge impact on flavour.

We also rolled up our sleeves to make curtido, a traditional Salvadorian fermented slaw, which should be perfectly matured just in time for our next food competition, It’s Alive!

I came away with a notebook full of ideas... and a serious urge to start fermenting everything.

25/07/2026

Sicily has a bit of a thing for lemons. Frankly, so do we.

The easy thing would be to add them right at the end. Instead, they go into the marinade first, giving the chicken time to soak up all that lemon, garlic and rosemary before it’s roasted.

The sauce gets the same treatment. Tomatoes are left to slowly simmer, honey rounds everything out, then capers come in right at the end to stop it becoming too rich.

They’re the sort of little details we’d never skip.

24/07/2026

One of our favourite days of the year!

We spend most of the year working on your favourite dishes but once a year we swap chopping boards for litter pickers, paintbrushes and the occasional wheelbarrow.

Earlier this month, we were out and about near our Quarry Kitchen helping out four local organisations doing amazing work across Somerset. We spent the day tidying the Strawberry Line, helping get the Mid Somerset Showground ready, and rolling up our sleeves at Heads Up Somerset and Keward House. We support these organisations throughout the year but it’s great to spend a day getting hands on and playing our small part in their work!

Afterwards, we all gathered for our annual Bigham’s barbeque. Amazing food (naturally!), stories from the day, and a chance to catch up with people you don’t always get to see. What a way to finish off a great day.

Same time next year?

22/07/2026

A tomato salad is only ever as good as the tomatoes. Fortunately, tomato season has arrived right on cue.

The trick isn’t doing more to them. It’s finding tomatoes that have already done the hard work.

are really at the top of their game. The Isle of Wight boasts the highest number of sunshine hours in the UK and coupled with the fertile soil, it’s really the ideal place for tomatoes to slowly grow. They’re picked when they’re perfectly ripe and packed with that unmistakable sun-ripened sweetness. This recipe really lets them take centre stage.

Add roasted peppers, pomegranate and a generous drizzle of olive oil, and you’ve got yourself a very good reason to eat outside.

It’s Charlie’s recipe. Conveniently, he’s already written it down in his jam-packed cookbook. You’ll find this at Waterstones, on Amazon, and hopefully somewhere near a sunny garden table this summer.

Wow! What an evening!Two weeks ago, we were honoured to attend the Grocer Gold awards (which is a really big deal in our...
21/07/2026

Wow! What an evening!

Two weeks ago, we were honoured to attend the Grocer Gold awards (which is a really big deal in our world) at the iconic Royal Albert Hall. Lo and behold… we won the Waste Not, Want Not award for achieving zero edible food waste.

This recognition was special for us as tackling food waste is an important aim for Charlie and everyone at Bigham’s. Reaching and maintaining zero edible food waste is something we’re all proud of and winning this award is a wonderful reminder that the hard work is making an impact.

Jamie from City Harvest and Daniel from FareShare South West joined us on the night, through their respective charities they help reallocate the food, that otherwise would be destined for waste, to people who need it most.

This award doesn’t just belong to us it belongs to them too.

17/07/2026

Scallops are funny things. The best ones are in absolutely no hurry.

Cold-water scallops grow more slowly, giving them the sweet flavour and tender texture we were looking for for our King Prawn & Scallop Risotto. We didn’t want to undo all that good work, so they stay raw until the very last moment (well, they’ve waited this long!) This ensures the perfect cook when they’re in the oven - in other words, beautifully tender.

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London

Opening Hours

Monday 9am - 5pm
Tuesday 9am - 5pm
Wednesday 9am - 5pm
Thursday 9am - 5pm
Friday 9am - 5pm

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+442084539898

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