Saturday 19th September

The Walled Garden, Cobham

in

The Long Room (limited seats)

6:30pm – 11pm

Welcome drink: Mirabeau/Autumn Punch/House Mocktail

£75

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. 

KAIWHENUA- FOOD FROM THE LAND

Koha – (Gift)

 Taro crisps – chicken salt

GF/DF/PB

Starter – Kaiwhenua (Food from the land)

Spiced soy-braised Lamb Neck, Serrano ham, salted coconut cream, pumpkin-bushi.

DF – Soy Gluten

Mains – Tangata whenua (People of the land)

Aged Ribeye, sour orange (colour not the fruit) curry, kumara, watercress and rewena.

DF – Soy Gluten

Dessert – Papatūānuku (The Earth Mother)

Kumara and corn cake, Islands chocolate mousse, pistachio sponge

Dairy, gluten -wheat, nuts – pistachio

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. 

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.