{"product_id":"live-fire-around-the-world-andrew-dickens-14th-august","title":"Charlie World Tour Masterclass with Andrew Dickens | Friday 14th August","description":"\u003ch3\u003eAndrew Dickens at Charlie\u003c\/h3\u003e\n\u003cp\u003eAndrew Dickens joins us at Charlie for a full, hands-on day of live-fire cooking. Expect a bold, global menu that builds to a proper shared feast, taking in baking, low-and-slow smoking, searing and glazing along the way, all on the Charlie Oven. Andrew is a renowned live fire chef, BBQ pit-master and presenter.\u003c\/p\u003e\n\u003ch3\u003eThe menu\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eHandmade British premium sausage rolls\u003c\/strong\u003e\u003cbr\u003eMade by hand and baked over fire on the perforated plancha, with a gentle kiss of smoke for extra depth.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSmoked New England clam chowder, toasted sourdough\u003c\/strong\u003e\u003cbr\u003eA rich, smoky take on the New England classic, built low and slow in cast iron and served with sourdough seared over the coals.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSri Lankan butternut squash, kiri hodi\u003c\/strong\u003e\u003cbr\u003eSweet roasted butternut squash with kiri hodi, a fragrant Sri Lankan coconut milk gravy, brought together across the plancha and a cast iron pot.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCanarian potatoes, mojo sauce\u003c\/strong\u003e\u003cbr\u003eWrinkled Canary Island potatoes roasted under the lid in the roasting tray, served with a punchy, garlicky mojo sauce.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBritish Tomapork chops, gooseberry and cider glaze, God Fyr garden sauce\u003c\/strong\u003e\u003cbr\u003eHeritage Tomapork chops cooked low and slow, then seared hard and finished with a sharp gooseberry and cider glaze and God Fyr garden sauce.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMexican\/Japanese ancho miso sweetheart cabbage\u003c\/strong\u003e\u003cbr\u003eSweetheart cabbage blanched, then roasted and seared with a deep ancho miso glaze:  smoky, savoury and a little sweet.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGluten free Canadian chocolate brownie, ice cream, pineapple\u003c\/strong\u003e\u003cbr\u003eA rich gluten free brownie baked on the fire, served with ice cream and pineapple charred on the plancha.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSpiral cut tropical pineapple, maple\u003c\/strong\u003e\u003cbr\u003eSpiral-cut pineapple cooked low and slow, then seared and glazed with maple. A simple, showstopping finish.\u003c\/p\u003e\n\u003ch3\u003eWhat you will learn\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eBaking over fire, from handmade sausage rolls to a gluten free brownie\u003c\/li\u003e\n\u003cli\u003eLow and slow smoking, searing and glazing for big flavour\u003c\/li\u003e\n\u003cli\u003eGetting the most from the Charlie Oven's cooking zones: plancha, roasting tray and cast iron\u003c\/li\u003e\n\u003cli\u003eBuilding layers of flavour across a bold, global menu\u003c\/li\u003e\n\u003cli\u003eReading and controlling charcoal heat with confidence\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow the day runs\u003c\/h3\u003e\n\u003cp\u003eYou arrive to a welcome drink, then light the fires and cook together throughout the day. At the end, everyone sits down to enjoy the feast you have cooked.\u003c\/p\u003e\n\u003ch3\u003eWhat is included\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eAll ingredients, cooking, tasting and three-course meal\u003c\/li\u003e\n\u003cli\u003eBeer, wine, tea, coffee and soft drinks\u003c\/li\u003e\n\u003cli\u003eRecipe booklet from the day\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eEvent details\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eLocation:\u003c\/strong\u003e Kew Gardens, Surrey\u003cbr\u003e\u003cstrong\u003eDate:\u003c\/strong\u003e Friday 14th August 2026\u003cbr\u003e\u003cstrong\u003eTime:\u003c\/strong\u003e 11:00am to 4:30pm\u003c\/p\u003e\n\u003ch3\u003eWho it is for\u003c\/h3\u003e\n\u003cp\u003eAnyone who loves bold flavour, cooking over fire and food that is meant to be shared. Confident home cooks, curious beginners and anyone drawn to charcoal cooking are all welcome.\u003c\/p\u003e\n\u003cp\u003eTickets are limited, and places are allocated on a first-come basis. We would love to see you there.\u003c\/p\u003e","brand":"Charlie Oven","offers":[{"title":"Default Title","offer_id":48662369796328,"sku":"MASTERCLASS-CHARCOAL-AD-20260814","price":376.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0611\/2952\/3432\/files\/Chef_Andrew_Dickens_-_Live_Fire_Chef.png?v=1781803461","url":"https:\/\/charlieoven.com\/en-au\/products\/live-fire-around-the-world-andrew-dickens-14th-august","provider":"Charlie Oven","version":"1.0","type":"link"}