10am - 3pm.
We are so excited for this!
Matt is hosting two intimate masterclasses, limited to just six guests per day, where you will cook alongside him on our OFYR grills and learn how to master cooking over live fire.
Food & drink included. You will eat everything we make, and take home anything that is left - there will be food aplenty!
Note: Please inform us of any dietary restrictions or allergies at the time of booking, so we can do our best to accommodate your needs.
A little bit about Matt:
Matt Burgess is a New Zealand Māori chef based in London, known for bold flavour, live-fire cooking and a deep connection between food, culture and storytelling. With more than 30 years in professional kitchens, he has worked in some of the UK’s most recognized restaurants including Soho House, Gordon Ramsay’s Maze Grill, Bluebird and Jamie Oliver’s Threadneedle Street. He also helped grow the Caravan restaurant group from two sites to seven, shaping their globally inspired, produce-led approach to cooking.
Raised in Aotearoa New Zealand, Matt’s food is grounded in Māori values of manaakitanga (hospitality) and whakapapa (connection to land, people and heritage). His cooking celebrates fire, smoke and bold seasoning, bringing together slow-cooked meats, seafood, and the layered flavours of the South Pacific.
During the pandemic Matt began cooking meals for neighbors from his one-bedroom London flat. That act of generosity sparked the creation of Kai by Matblak, now an award-winning range of sauces and condiments including Blak Fire, Blak Eldur and Blak Ember. The range has received Great Taste Awards and is stocked in retailers such as Selfridges and Fortnum & Mason.
Through his company Kaiwhenua, Matt collaborates with chefs, restaurants and producers across the UK, while hosting masterclasses, supper clubs and live-fire events exploring food, culture and connection.
At Grill & Ember, Matt will bring the flavours of the South Pacific to the fire. Expect smoke, seafood, slow-cooked meats and stories from Aotearoa a celebration of Kai Maori (food) as nourishment, culture and community.
10am - 3pm.
We are so excited for this!
Matt is hosting two intimate masterclasses, limited to just six guests per day, where you will cook alongside him on our OFYR grills and learn how to master cooking over live fire.
Food & drink included. You will eat everything we make, and take home anything that is left - there will be food aplenty!
Note: Please inform us of any dietary restrictions or allergies at the time of booking, so we can do our best to accommodate your needs.
A little bit about Matt:
Matt Burgess is a New Zealand Māori chef based in London, known for bold flavour, live-fire cooking and a deep connection between food, culture and storytelling. With more than 30 years in professional kitchens, he has worked in some of the UK’s most recognized restaurants including Soho House, Gordon Ramsay’s Maze Grill, Bluebird and Jamie Oliver’s Threadneedle Street. He also helped grow the Caravan restaurant group from two sites to seven, shaping their globally inspired, produce-led approach to cooking.
Raised in Aotearoa New Zealand, Matt’s food is grounded in Māori values of manaakitanga (hospitality) and whakapapa (connection to land, people and heritage). His cooking celebrates fire, smoke and bold seasoning, bringing together slow-cooked meats, seafood, and the layered flavours of the South Pacific.
During the pandemic Matt began cooking meals for neighbors from his one-bedroom London flat. That act of generosity sparked the creation of Kai by Matblak, now an award-winning range of sauces and condiments including Blak Fire, Blak Eldur and Blak Ember. The range has received Great Taste Awards and is stocked in retailers such as Selfridges and Fortnum & Mason.
Through his company Kaiwhenua, Matt collaborates with chefs, restaurants and producers across the UK, while hosting masterclasses, supper clubs and live-fire events exploring food, culture and connection.
At Grill & Ember, Matt will bring the flavours of the South Pacific to the fire. Expect smoke, seafood, slow-cooked meats and stories from Aotearoa a celebration of Kai Maori (food) as nourishment, culture and community.
