Charlie Charcoal Oven

Charlie Charcoal Oven Discover Charlie. It's an all-in-one BBQ, a smoker, a charcoal oven and a pizza oven. Charlie Oven is a game-changing innovation in outdoor cooking.

Inspired by charcoal ovens used by professional chefs. Effortless to use! Hand-built in Britain.

11/05/2026

What’s the difference between a Charlie Oven and a ceramic kamado style egg oven?

If you already own a ceramic egg, chances are you already love cooking with charcoal. And we get that.

This isn’t about saying one is better than the other.

It’s about showing how Charlie works differently.

The most obvious difference is how it opens.

A ceramic egg opens from the top.

Charlie opens from the front, more like the professional charcoal ovens chefs have used in restaurant kitchens for decades.

That gives you easy access to your food without reaching down into the cooking chamber.

Another big difference is the way you cook.

Charlie has multiple rack levels, which means you can cook different foods at different positions in the oven at the same time.

Steaks lower down.

Roast potatoes cooking at the top of the oven.

Or simply cooking more at once when friends are round.

And topping up charcoal is nice and straightforward.

Then there’s the look and feel.

Charlie was designed to be part of a beautiful outdoor kitchen, not just a standalone cooker, and comes in a range of colours to suit your space.

But perhaps the biggest difference is where Charlie comes from.

Charlie was inspired by the professional charcoal ovens we discovered in restaurant kitchens. We loved the flavour, the control, and the versatility, and wanted to bring that experience home in a way that felt beautiful to live with.

So if you love charcoal cooking but are curious about a different approach, that’s what Charlie is all about.

10/05/2026

Saturday nights are made for this.

Friends round, cheeky cocktails flowing, and instead of doing all the cooking ourselves, we got our friends stuck in too. That’s what makes it fun.

To start, tapas cooked in the Charlie. Chorizo Rosario, sizzling prawns in garlic oil, and blistered padrón peppers, served with torn toast, olive oil and sea salt for mopping up every last bit.

Then whole grilled sea bass with smoky roasted red peppers and soft fennel, with Charlie quietly doing the heavy lifting while we got on with hosting.

And because every good supper deserves a happy ending, chocolate fondants to finish.

This is what we love about Charlie. It turns cooking into part of the evening, not a job for one person stuck on grill duty. Everyone gets involved, there’s a bit of theatre, plenty of laughter, and somehow dinner still feels effortless.

Good food. Good friends. Cheeky cocktails. Exactly how Saturday supper should be.

09/05/2026

Try these incredible jumbo prawns by Chef Bart van der Lee. One of those dishes that feels seriously impressive but is brilliantly simple to pull off.

Butterfly 8 extra large prawns, season with a pinch of salt, then make a quick dressing with finely chopped black garlic, pickled lemon rind and extra virgin olive oil. Brush the prawns, cook them in a preheated Charlie at 180°C / 356°F for just 1 to 2 minutes per side, then finish with another brush of that black garlic oil and a handful of fresh coriander. Fast, smoky, punchy and outrageously good.

The full recipe is on our website and there’s a video to cook along with too. Perfect for when you want to make something special without making hard work of it.

06/05/2026

Last night’s Monday dinner on the Charlie.

Fillet steaks cooked over charcoal, broccoli catching a little colour over the fire and oven chips crisping away while everyone slowed down for an hour. Simple food, cooked well.

Charcoal ovens have been used in restaurants for more than 50 years and one of their main jobs has always been cooking steak. High heat, even cooking and that unmistakable flavour you only get from charcoal.

You don’t need to wait for a weekend or a special occasion either. Sometimes the best meals are the ones that turn an ordinary Monday night into something worth lingering over.

There is a moment when the fire catches and everything shifts. The smell, the warmth, people gathering round. It pulls y...
02/05/2026

There is a moment when the fire catches and everything shifts. The smell, the warmth, people gathering round. It pulls you in.

That is where our Charlie masterclasses begin.

You get hands on straight away. Cooking, tasting, learning as you go with chefs who live and breathe this style of cooking. No overthinking, just clear guidance and the chance to do it yourself.

It fast tracks your confidence. You learn how to light and manage the fire, how to use the different rack heights, when to go fast over the heat and when to slow things down. What can feel tricky on your own quickly becomes second nature.

You start to see the full range of what Charlie can do. From bold, direct grilling to gentler, more controlled cooking. One oven, loads of ways to use it, all without the stress.

And then there is the food. Proper charcoal flavour, cooked together and shared while it is still hot.

You leave with new skills, a few great ideas, and the confidence to go home, light the fire and do it all again.

25/04/2026

Charlie Outdoor kitchen in our signature colour - Saffron. Just add a couple of island units, and you have an instant outdoor kitchen. All on wheels 😎

25/04/2026

Pizzas are easy in the Charlie charcoal oven. It takes the pressure right off pizza night.

Pop two or three pizza stones into the top half while the oven heats. Give it about 30 minutes to get to 375 to 400°C, that is roughly 700 to 750°F.

Once you are there, each pizza cooks in about three minutes. Just like from a pizzeria.

If you want a simple place to start, we have a no fail fast dough recipe on the website.

The best bit, everyone eats together. No one waiting around for the next one.

No stress. Leave it to Charlie.

24/04/2026

Filo parcels of feta from our masterclass with . So easy, yet so delicious 😋 the recipe is on our website.

23/04/2026

Charlie is in the colour Agave. It's a rich blue-green shade that looks fabulous in any setting; making outdoor cooking beautiful as well as delicious!

Glorious, rich and majestic! We live this photo sent to us from a customer. Charlie looks so good in the colour Beetroo...
21/04/2026

Glorious, rich and majestic! We live this photo sent to us from a customer. Charlie looks so good in the colour Beetroot.
This customer had a problem with being exposed to the wind in this corner of their garden. This is their solution. It's gorgeous. A little-known fact is that the chimney flue has a standard diameter of 100mm (4 inches). You can get a longer flue from your local fireplace merchant or direct from us. As always, a big thank you to our customers for sharing.

21/04/2026

A throwback to 's masterclass exploring New Orleans cuisine. This baked crab dip is incredibly delicious. The idea of cheese and crab doesn't sound like it should work, but it’s incredible. 😬 Recipe -> Pier 424 Seafood Market HOT CRAB DIP
A crab dip is a perfect way to get the party started. But a hot, charcoal-baked cheesy
crab dip is even better. Pier 424 serves this daily special to hundreds of hungry
diners, dip in crostini, crackers, crudites or go in with a big spoon!
Serves 4 -5
Ingredients
500gms cheese softened
100 g of sour cream
100gms mayonnaise
200gms cheddar/mozzarella mix cheese grated
(50gms extra for the topping)
1 teaspoon garlic powder
1/2 teaspoon paprika
1 Tablespoon Worcester Sauce
1 Tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon cracked black pepper
450gms Quality lump crab meat, tinned
1tsp Old Bay Seasoning
Method
Preheat your oven to Charlie Charcoal 180 °C.
In a medium-sized mixing bowl, combine cream cheese, sour cream, mayonnaise,
cheddar cheese, garlic powder, paprika, Worcester sauce, lemon juice, salt, and
pepper. Stir together until combined and fold in lump crab meat. Taste for seasoning.
Spread in a small casserole dish, add the additional 50 gms of cheddar on the top and
Bake for 20-25 minutes until heated through and bubbly.
Serve with a slice of baguette or tortilla chips

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London

Telephone

+442033269464

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