Charlie Bigham, the founder of Bigham's, is one of the emerging giants of the food world. He is passionate about creating a food business that demonstrates the real benefits of long term thinking, a thing he believes we are sorely lacking in the UK at present. To understand his philosophy, all you need to do is look at the award-winning architect designed production facility (aka kitchen), in Somerset, that cooks over 50% of their food.
During his chat with Ollie Lloyd on The Food Talk Show he explained how he is focused on improving their core products rather than getting obsessed by the excitement of innovation. He champions the idea of EFD (Existing Food Development) rather than NPD or NFD (New Food Development) as he calls it. He loves to climb into the metaphorical weeds of his supply chain to find the best possible ingredients. He hates fake meats and believes they are doing immeasurable harm, something it is hard to challenge. His approach is different but it is having a major impact and is winning with customers and retailers. A business that more should be looking to emulate.
Edited by Stella Gent
RENÉE ELLIOTT OF PLANET ORGANIC TALKS WELLBEING
THE FOODTALK SHOW GOES ALL FRUITY
TEQUILA - WORTH A SHOT?
A MILLENNIA OLD TECHNIQUE RE-IMAGINED
FOR OLD TIMES’ SAKE
TIMO BOULDT OF GOUSTO DELIVERS
WHAT’S BEST - RADIO, TIKTOK OR POSTER ADVERTISING?
SHOULD YOU USE DONALD TRUMP AS YOUR BRAND AMBASSADOR?
HOW TO FUEL YOUR GYM SESSION
MEATY BEEFY BRITISH SNACKS
THE MASTERCHEF EDITION
BEING THE ’GOOD GUY’ IS GOOD BUSINESS
IS THE MICROWAVE A RELIC FROM THE 1970’S?
CAN EXPERIENCE MAKE YOUR BRAND GROW?
EAT CAKE AND DRINK CHOCOLATE
WE ALL DESERVE AN ALCOHOLIDAY
THE LEADERS IN THEIR FIELD
DOGGIE DESSERTS FOR YOUR PAMPERED POOCH
JACK FRUIT. IT’S BIG AND BUMPY!
TINDER FOR THE FOOD SECTOR
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