Charlie Bigham is the founder of the food company that bears his own name. Created in 1996 in his own kitchen, it now employs 700 people and sells dishes from chicken and mushroom pies you put in the oven to pan-fried Pad Thais. In this episode we talk about: 

• Why he gave up his career as a management consultant to pursue his own business
• The importance of keeping things simple, from business ideas to recipes
• Why it would have been harder to set up a company like his in France or Italy
• How the business is adapting to new technology and AI

For more business interviews, news and analysis, go to standard.co.uk or pick up the Evening Standard newspaper. 

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