"Love love love our Charlie oven! It’s a thing of beauty in the garden, stunning looking. Fabulously versatile in terms of what we’ve cooked so far - from whole joints of meat slow cooked to cooking pizzas at high temps and veg too does beautifully in the oven. We’ve had great fun with it over the summer and still using it through the winter."

Anneke - Charlie Customer - Paprika

"Fantastic! If you like cooking out doors then this Charlie Oven is for you. You can cook absolutely anything in it from Bread, pizza, a two inch thick porterhouse steak to a full on roast dinner. You can even use it as a smoker."

Andrew - Charlie Customer - Porcini

"The amount of cooking space, direct/indirect optionality and the ability to easily add wood chunks for smoking (or top up the charcoal) makes it a big improvement in usability for me. Add to that it looks brilliant (everyone who has seen it loves the look of it - and they all want to open the door to see inside!) and it feels solid, built to last and bombproof…we love it!"

Steve - Charlie Customer - Paprika

"Our Charlie Oven arrived last week and immediately proved itself by cooking some great pizza and a rib of beef. Really simple to light and heats up quickly. Like any charcoal bbq it'll take a little while to get the hang of delicate temperature control, but the two push/pull vents are very straightforward.
Our oven seems really well built and we're looking forward to many years of tasty cooks from it."

Alan - Charlie Customer - Beetroot

"An incredibly controllable oven that is strong and heavy enough to work for years. They have so much capacity and look brilliant in the garden!"

Chris Taylor @tbone_chops

"Working with the Charlie Oven is a pleasure. Having worked on other Spanish charcoal ovens for years, the Charlie makes much more sense to me, both for direct and indirect cooking."

Richard Turner, award-winning chef, butcher, restauranteur and food writer

"Due to the Charlie Charcoal Oven’s efficiency we used a lot less fuel than we thought.
A magnificent machine and super easy to use whether you’re a top chef or a good loving amateur."

Mat Kemp - Director of Meatopia & Workers League