MasterChef: The Professionals Finalist Mark O’Brien to Headline Fire Cookery Supper Club at The Yard, Hereford
HEREFORD, UK – 26/05/26: MasterChef: The Professionals 2026 finalist Mark O’Brien is set to headline a one-night-only fire cookery supper club at The Yard in Hereford, joining forces with resident pitmaster Andy Low n Slow.
Dublin-born O’Brien has spent the past decade working across some of London’s most respected kitchens, including Barbecoa, The Dairy and Birch (Zebra Riding Club), building a reputation for bold, ingredient-led cooking rooted in whole animal butchery and live fire. More recently, he launched his own American-style barbecue concept, Snake Oil Barbecue, in Margate, further cementing his place as one of the UK’s most exciting emerging chefs.
For this exclusive collaboration, O’Brien and Andy Low n Slow will present a menu centred around smoke, fire and seasonal produce — combining refined technique with a stripped-back, no-frills approach to barbecue.
Guests will begin with a series of snacks that set the tone for the evening, including pig head crubeen with hot mustard, pimento cheese with Ritz crackers and devilled eggs — a nod to classic American barbecue traditions. The opening course of cold poached shrimp with a punchy horseradish cocktail sauce continues that theme, balancing richness with sharp, clean flavours.
The main course is built around a Carolina-style smoked pork shoulder chop, cooked low and slow over fire, served alongside crayfish-stuffed hispi cabbage with pepper sauce, butchers potatoes and a seasonal brassica dish — showcasing both chefs’ commitment to bold, honest cooking and quality produce.
To finish, a strawberry and thyme baked Alaska brings a lighter, more refined end to the meal, combining sweetness with subtle herbal notes.
A vegetarian menu will run alongside, featuring dishes such as coal-roasted kohlrabi with Sichuan chilli oil and smoked cauliflower prepared in the same Carolina style, ensuring the experience remains consistent across all guests.
The supper club forms part of a wider series at The Yard, designed to bring leading chefs from across the UK to Hereford and build a destination for fire-led cooking in the region.
Dorian Kirk, Director at ART Hospitality, said:
“Bringing chefs like Mark to Hereford is exactly what The Yard is about — creating something exciting, rooted in great food and great people. Andy’s residency is just the beginning, and these collaborations are a big part of building a food culture here that people want to be part of.”
Tickets for the event are limited and expected to sell quickly.
Event Details:
Location: The Yard, Hereford
Date: 26/05/26
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See more about The Yard here