Friday 16th October

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. 

MAHINGA KAI — AN OCTOBER GATHERING

TASTE

Slow Smoked Hogget | Kawakawa | Wild Mushroom Croquettes

START
Sea Bass Tiradito | Ají Amarillo & Horopito Leche de Tigre | Pickled Elderberries | Cancha Corn

BIG PLATE

Smoked Duck Leg | Green Curry | Tamarillo | Coriander

SIDES
Charred Hispi Cabbage | Kawakawa Vinaigrette | Toasted Hazelnut

Roasted Squash | Brown Butter | Sage

Charred Kumara | Coconut Yoghurt & Manuka Honey | Crispy Sage

PUDDING
Fig, Almond & Manuka Honey Tart | Crème Fraiche

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.

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.