Charlie World Tour Masterclass with Andrew Dickens | Friday 14th August

Andrew Dickens at Charlie

Andrew 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 pitmaster and presenter.

The menu

Handmade British premium sausage rolls
Made by hand and baked over fire on the perforated plancha, with a gentle kiss of smoke for extra depth.

Smoked New England clam chowder, toasted sourdough
A rich, smoky take on the New England classic, built low and slow in cast iron and served with sourdough seared over the coals.

Sri Lankan butternut squash, kiri hodi
Sweet roasted butternut squash with kiri hodi, a fragrant Sri Lankan coconut milk gravy, brought together across the plancha and a cast-iron pot.

Canarian potatoes, mojo sauce
Wrinkled Canary Island potatoes roasted under the lid in the roasting tray, served with a punchy, garlicky mojo sauce.

British Tomapork chops, gooseberry and cider glaze, God Fyr garden sauce
Heritage Tomapork chops cooked low and slow, then seared hard and finished with a sharp gooseberry and cider glaze and God Fyr garden sauce.

Mexican/Japanese ancho miso sweetheart cabbage
Sweetheart cabbage, blanched, then roasted and seared with a deep ancho miso glaze:  smoky, savoury and a little sweet.

Gluten free Canadian chocolate brownie, ice cream, pineapple
A rich gluten free brownie baked on the fire, served with ice cream and pineapple charred on the plancha.

Spiral cut tropical pineapple, maple
Spiral-cut pineapple cooked low and slow, then seared and glazed with maple. A simple, showstopping finish.

What you will learn

• Baking over fire, from handmade sausage rolls to a gluten free brownie
• Low and slow smoking, searing and glazing for big flavour
• Getting the most from the Charlie Oven's cooking zones: plancha, roasting tray and cast iron
• Building layers of flavour across a bold, global menu
• Reading and controlling charcoal heat with confidence

How the day runs

You 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.

What is included

• All ingredients, cooking, tasting and three-course meal
• Beer, wine, tea, coffee and soft drinks
• Recipe booklet from the day
  

Event details

Location: Kew Gardens, Surrey
Date: Friday 14th August 2026
Time: 11:00am to 4:30pm

Who it is for

Anyone 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.

Tickets are limited, and places are allocated on a first-come basis. We would love to see you there.