matblak- Ngahuru- Confit Pork Belly Feast
Friday 13th November
The Walled Garden, Cobham
in
The Long Room (limited seats)
6:30pm – 11pm
£75
Welcome drink: Mirabeau/Autumn Punch/House Mocktail
matblak is a Māori chef from Wellington, New Zealand, with nearly four decades of cooking across some of the finest kitchens in the world.
His career began in Wellington before bringing him to London in 1998, where he cooked at Soho House on Greek Street, Bluebird in Chelsea, Gordon Ramsay’s Maze Grill, and Jamie Oliver’s Threadneedle Street. In 2015 he became Group Executive Chef at Caravan.
NGAHURU- A HARVEST TABLE
SAVOURY
Wonton Crisps | Kawakawa Chicken Salt
SPICE
Seared Wagyu Tataki | Horopito | Beetroot | Charred Grapes
SOUR
Rendang – Confit Pork Belly | Sour Orange Curry | Crisp Shallot | Fennel Pollen
SIDES
Glazed Carrots | Maple Smoked Vinegar
Bitter Leaves | Anchoïade Crème Fraîche | Parmesan
Woodfired rice
SWEET
Burnt Orange & Yuzu Cheesecake | Crème Fraîche | Candied Lime Leaf
About matblak
Matt Burgess is a Māori chef from Wellington, New Zealand, with nearly four decades of cooking across some of the finest kitchens in the world.
His career began in Wellington before bringing him to London in 1998, where he cooked at Soho House on Greek Street, Bluebird in Chelsea, Gordon Ramsay’s Maze Grill, and Jamie Oliver’s Threadneedle Street. In 2015 he became Group Executive Chef at Caravan.
In 2022 Matt founded Kaiwhenua, which translates as food from the land in Māor. He is an ambassador for Big Green Egg and OFYR, and a champion of live fire cooking in the UK.
You may have experienced Matt’s supper clubs at locations including Fortnum and Mason, The Big Feastival, Download, and Hunter Gather Cook in East Sussex.
He is currently writing his first book.
