Master the Art of Fire Cooking 'Flavour' 

Join the renowned Chef Matt Burgess, a proud New Zealand Maori, for an unforgettable fire cooking class. With over 30 years of experience, Mat started in Wellington's top restaurants before moving to London in 1998 to work at Soho House, Bluebird, Maze Grill, and Jamie Oliver’s Threadneedle Street. In 2015, he became Group Executive Chef at Caravan and Vardo, expanding the brand. In 2022, he launched Kaiwhenua, creating recipes for top companies and running sell-out supper clubs at prestigious venues.

The Menu

Breakfast:

We will start the class with a breakfast feast to set you up for a long day of cooking.

Charred apple & walnut frangipane
Smoked bacon, fried egg, Blak fire, butter, soft roll
Chai tea

Pre-lunch:

A Moari tradition to build your appetite!

Puha and pork bones

Lunch:

You will put your new knowledge to the test with our full main course which shows you the simplicity of cooking a full meal in the Charlie Oven and how to balance the flavours of each dish.

Dirty sirloin steak rested in ketjap manis

Brined Blak chicken

Charred tenderstem broccoli

Slow-roasted Sweet potatoes

Thai salad prep
Nam Jim dressing

Pudding:

This showstopper dish will become your new go-to dessert to wow your friends.

Date cake, smoked caramel sauce, and ice cream. 

Class Details

• Date & Time: Thursday, 25th July, 10am to 4pm
• Location: Richmond, TW9, London
  
• Includes: Two-course meal with  wine and beer drinks. A recipe booklet, a Charlie tongs worth £28.