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.

04/06/2026

What makes a Thai Green Curry feel rich and refreshing at the same time? For us, it comes down to two ingredients.

Makrut lime leaves are full of intensely fragrant oils, which give the curry its bright, almost floral citrus note that contrasts the rich coconut cream.

Then there’s Thai fish sauce, known as nam pla. It’s made by slowly fermenting anchovies and salt and just a few drops add a deep umami flavour.

Finish with a squeeze of fresh lime over the top, and everything seems to spring into life.

29/05/2026

Stir things up mid-week (quite literally) with our new Asian Pan-Fry Noodles. They follow a different way of cooking, as the pan is where all the action takes place. That’s the best way to get the freshest tastes and spot on flavours - from the texture of the noodles to the crunch of the veg. So straight from pack to pan, dinner is ready in just 5-6 minutes after a little bit of sizzling.

The plumpness of the king prawns in our Laksa to the wheat noodles in our Yakisoba... all the fresh ingredients are carefully chosen to create authentic delicious dishes.

Handmade in Charlie’s kitchen to be pan-fried in yours.

Have you spotted our new dishes on your latest shop? We’d love to know which one is making it into your basket first.

There’s a real joy in finding that ideal noodle-to-sauce ratio. We’ve spent a great deal of time in our kitchen perfecti...
26/05/2026

There’s a real joy in finding that ideal noodle-to-sauce ratio. We’ve spent a great deal of time in our kitchen perfecting the balance of our soy and miso glaze for our Teriyaki Chicken Yakisoba, but the final magic happens in the pan.

It requires those 6 mins of high heat to let the sauce thicken and cling to every noodle and get that good char on the chicken. You aren't just heating this dish up, you’re giving it the final finish it needs to reach peak flavour.

A few small things that make all the difference:

• As the wheat noodles hit the pan, gently ease them apart with your tongs so everything heats evenly and the noodles keep their bite.
• You'll notice, around the five-minute mark, the sauce turns into a glossy glaze that coats every strand; that’s when it’s right where it should be.
• Since the prep is done, you can focus entirely on the movement. Keeping the pan busy ensures that every noodle gets coated in sauce.

We'd love to hear what you thought if you've tried our Teriyaki Chicken Yakisoba already.

22/05/2026

The perfect pair for a long weekend at home.

There’s a natural harmony between our Teriyaki Chicken Yakisoba and a chilled glass of Honjozo Tokubetsu. It’s all about the layers of flavour; we’ve built our glaze using miso and honey to create that deep, savoury shine that coats every wheat noodle.

When you add the dish to the heat, the aromatics of ginger and garlic really wake up. This is where the , handcrafted in small batches in Akashi, Japan, comes in. Its clean, balanced finish is the perfect match for the rich umami of our sake-marinated chicken and those bright pops of edamame.

Just head to your local Waitrose store to pick up this perfect pairing.

21/05/2026

There is a very specific moment in the pan when our Szechuan Chilli Beef Noodles take on a life of their own. The high-heat sizzle where the honey and black bean dressing loosens and starts to coat every noodle.

We’ve already done the patient work. Slow-cooking the beef short rib until it’s fall-off-the-bone tender before shredding it by hand. We deglaze the pan with rice wine to capture all those savoury juices, adding Szechuan pepper for that signature tingle and a touch of honey.

Because everything goes into the pan together and only cooks for 5 mins, the spring greens wilt just enough while the beansprouts keep their crunch and the honey begins to caramelise against the beef. It certainly feels like a win for a midweek dinner.

Find the Szechuan Chilli Beef Noodles exclusively at Tesco.

Win your next dish on us: have you found your favourite yet? 🥢It’s been a month since our Asian Pan-Fry range arrived, a...
19/05/2026

Win your next dish on us: have you found your favourite yet? 🥢

It’s been a month since our Asian Pan-Fry range arrived, and we’ve loved seeing which dishes you’re reaching for. To keep the celebration going, we’re giving away a £50 Charlie Bigham’s voucher to one person who shares their pan-to-plate moment with us.

We’ve filled these trays with the freshest ingredients, think hand-shredded beef, fragrant lemongrass, and zesty ginger, so you can enjoy a fresh, vibrant meal at home in just 5-6 minutes.

To enter:
Whether you’re a fan of the umami-rich soy and miso in the Yakisoba or the warm chilli and coconut in the King Prawn Laksa, simply:

Capture it: Take a photo or video of your Charlie Bigham's noodle dish.
Tag us: Mention Charlie Bigham's in your Post or Stories.

Which one is currently top of your shopping list? Let us know below. 👇

T&Cs apply. Competition closes 10th June, 11:59 pm.

16/05/2026

What you see in the tray is just the beginning. We’ve always used the freshest ingredients, and you can see it here with the vibrant greens, the hand-shredded beef and the king prawns. But the real shift happens when it all hits the pan.

Everything you need is in that one pack. Just tip it in and in 5–6 minutes, the whole dish changes. The sauce loosens and turns glossy, coating every strand of noodle, while the meat catches and caramelises at the edges. These dishes are a bit of a weeknight win.

From the fresh ingredients in the tray to the steaming finish in your bowl, it’s all done in one pan.

Which one has made it into your basket so far?

15/05/2026

When you’ve got a dream pairing, we think it’s only right that you shout about it. Well, whilst our Szechuan Chilli Beef Noodles are busy caramelising in the pan, you can make this easy Pak Choi side dish in the 6 minutes it takes to cook the noodles. The slightly sweet, crisp stalks of the Pak Choi are the ideal thing for that Szechuan heat.

This is all you’ve got to do...

Halve your Pak Choi lengthways and add them to a hot pan with a splash of oil. You’re looking for a quick sear, just enough to soften the leaves while keeping the base remarkably crisp. Once they’ve caught a bit of colour, we’ve found a generous spoonful of Peanut Rayu Chilli Oil works well as the finishing touch. It adds a nutty, umami depth that ties everything together.

You’ll find our Szechuan Chilli Beef Noodles exclusively at Tesco. Just grab a jar of and give this side dish a go.

15/05/2026

To keep the prawns in our Singapore King Prawn Laksa plump and tender, they need a gentle, rolling simmer for 5 minutes in a pan rather than the dry heat of an oven.

We’ve built a fragrant base for this dish using a paste of galangal, lemongrass and turmeric, designed to “wake up” the moment it hits the pan. And as the broth loosens, the ginger and chilli give it a good kick of heat.

You’re not starting from scratch; we’ve already carefully built this dish in our kitchen. One pan and five minutes is all it takes.

Charlie’s tip: Add your water gradually; it’s the best way to get your ideal broth

Find our new noodle range in the chilled aisle: Chicken Pad Thai and Szechaun Chilli Beef Noodles are exclusive to Tesco and Teriyaki Chicken Yakisoba and Singapore King Prawn Laksa are available in Waitrose, Sainsbury’s and Tesco!

Address

London

Opening Hours

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

Telephone

+442084539898

Website

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