American Barbecue with Chef Mark O'Brien | Sunday 26 July

Sunday 26 July, 11am to 4.30pm, West London

Mark O'Brien is back at Charlie this July, fresh off a run to the final three on this year's MasterChef: The Professionals. His first class with us sold out, as did his June return, so when he mentioned a third date, we locked it in straight away.

The focus is full American barbecue, cooked over charcoal in the Charlie Oven. You'll spend the afternoon working hands-on with Mark through butchery, seasoning and running the fire, then sit down at the long table for a feast made up of everything you've cooked.

About Chef Mark O'Brien

Dublin-born Mark spent most of his career in London, at Barbecoa, The Dairy and Birch at the Zebra Riding Club, picking up whole animal butchery and live fire cooking along the way. After that he went to the States to learn American barbecue from the source. Last year he opened his own place, Snake Oil Barbecue, in Margate.

What you'll learn

• Choosing the right cuts and what to ask your butcher for
• When to go low and slow, and when to grill fast and hot, based on the cut in front of you
• Seasoning that works with the meat rather than covering it up
• Running the fire inside the Charlie Oven, including when to use the lower racks for heat and the upper racks when you want something gentler
• Knowing when the meat is ready, and how long it needs to rest before you carve
• How to mix Charlie's Peach and Bourbon Sour, our new signature cocktail. The menu

The Menu

Picture this: a meat platter with three different meats, ribs, steak and chicken, matched with pickles, slaw and cornbread. Followed by an iconic American dessert. What's not to love!

Mains

• Low'n Slow Thick-cut pork belly ribs
• Ember grilled Denver steaks
• Piri-piri chicken
• All served with homemade pickles and sauces

Sides

• Rainbow pickle slaw
• Cornbread (as cooked on Masterchef Professionals 2026)

Dessert

• Bourbon Pecan pie with whipped cream

The day itself

Our masterclasses are relaxed and centred around the cooking. You work alongside Mark rather than watching from the back, and the afternoon is built around getting your hands on the fire and asking questions as they come up. This isn't a demo class.

At the end of the afternoon everyone sits down together for the feast.

Event details

• Date: Sunday 26 July
• Time: 11am to 4.30pm
• Location: West London. Full address sent on booking.
• Group size: Smaller than usual
• Included: The afternoon with Mark, all food and drink during the class, and the shared feast.

Places are limited and tickets go on a first-come basis.