Chef Asim Merali, the chef behind Goldies in Soho

One of London’s most exciting open-fire kitchens. Chef Asim, known for his calm, confident approach to live fire, Asim cooks food that feels modern, seasonal and driven by flavour. His background spans Japanese technique, contemporary British cooking and deep experience with wood and charcoal. His focus stays simple. Cook well over fire and let the food speak.

For this class, Asim takes you on a journey through his signature dishes, bringing the thinking and energy of Goldies into a hands on day of cooking over charcoal on the Charlie. Each dish has been chosen to show a different way of working with fire, building flavour and handling heat.

Why this class is special

This is not a demo and it is not about following recipes by rote. You will cook an extraordinary menu over live fire, learning how to read the fire, set up heat zones and move food with confidence as conditions change. Cooking on the Charlie allows you to work close to the fire, adjust heat quickly and cook different dishes at the same time, just as you would in a professional setting.

The group is kept small so everyone cooks properly. By the end of the day, everyone comes together to sit down and eat the feast they have created, with beer and wine served alongside the food. You will leave with a recipe booklet from the day and a branded Charlie apron.

What you will cook

You will cook a full menu over live fire, working together from prep through to serving.

• LA Galbi short ribs with charred scallion salsa and yuzu kosho butter
• Charcoal roasted leeks with black garlic celeriac puree and pickled wild garlic
• Slow roasted picanha with sorrel salsa verde and pili pili mbuzi
• Nuoc cham chicken wings filled with umeboshi and sticky rice
• Wood fired beetroot with whipped goats cheese and jalapeño hot honey
• Caramelised pineapple with coconut cream and candied ginger

What you will learn

You will learn how to cook confidently over charcoal using both direct and indirect heat. Asim will show you how to set up and manage heat zones, control flare ups, judge doneness by feel and timing, and build bold flavour without masking the main ingredient. You will learn how to prepare meat and vegetables for fire cooking and how to move dishes around the oven so everything lands at the right moment.

How the day runs

The day has a clear rhythm but never feels rushed. You arrive, light the fires and start cooking early. Dishes are prepared and cooked throughout the day with pauses to taste, adjust and learn as you go. Beer and wine are served alongside tea, coffee and soft drinks. The day finishes with everyone sitting down together to enjoy the food they have cooked.

What is included

• All ingredients, cooking, tasting and lunch
• Beer and wine served during the day
• Tea, coffee and soft drinks
• Recipe booklet from the day
• Branded Charlie apron

Who it is for

This class is for people who care about flavour and want to cook better over fire. It suits confident home cooks, curious beginners and anyone drawn to bold food, real heat and learning by doing.

By the end of the day, fire will feel familiar rather than intimidating, and you will leave with the confidence to cook food like this again, long after the coals have cooled.