Description
Class Menu & Itinerary:
Breakfast – Introducing Flavour
– Smoked sausage fritter, fried egg, BLAK FIRE, butter, soft roll
– Scenery Ethiopian coffee, condensed milk
Pre-Lunch : Be CREATIVE
Build your own salad – Smoked pork belly burnt ends, jalapeño, pineapple, cucumber, bean sprouts, cheery tomato, coriander, mint, spring onion, BLAK ELDUR. Whoever builds the best salad will win a box set of Mat Blak sauces.
Lunch : Steak like a Chef – What we will cook and cover
– Steak cooking masterclass, live fire, indirect & direct
– Setting up BBQ, different cuts – rump, rib, sirloin
– Salting, resting, dry aging
– Finishing brushes, butter, herb brush
– Resting juices, board dressing and how to use them
– Quick Madeira sauce, shallots, garlic, thyme, red wine sauce, BLAK EMBER
– Sides, grilled asparagus, dauphinoise potatoes
– Difference of cooking steak in a pan to on the grill
– Thickness Ribeye, Sirloin, Picanha
– Keeping meat out of the fridge
– Temperature probes and how to use them
Pudding on a BBQ??? You’re mad bruv!
– Banana cake, smoked caramel sauce, burnt fluff bananas
About Mat:
A proud New Zealand Maori, Matt started his career in Wellington, cutting his teeth in some of the city’s most iconic restaurants; Dockside, Cafe Laffare and the legendary Matterhorn. He moved to London in 1998 starting at the newly opened Soho House in Greek Street. He went on to work as a Senior Chef at Bluebird in Chelsea, Gordon Ramsey’s Maze Grill and Jamie Oliver’s Threadneedle Street. In 2015, he was snapped up as the Group Executive Chef at Caravan and Vardo Restaurants, where he was part of the team growing the brand from two to seven sites.
With over 30 years’ experience, Matt Burgess, often known at @matblak on Instagram, began his next move in 2022 with a step into his own food consultancy business, Kaiwhenua.At Kaiwhenua, which means food from the land in his native Maori, Matt now creates innovative recipes for companies including Goodman Steak House Group, Beast restaurant, London shuffle club, Busaba Ethai and premium ceramic BBQ brand Big Green Egg, to name a few.Live fire and BBQ aficionado, Matt is a content creator and Ambassador for some of the largest global BBQ brands including OFYR and Big Green Egg. He runs a seasonal sell out supperclubs called kaiwhenua, held at various locations like the prestigious Fortnum and Mason, YETI ambassador hunter gather cook in East Sussex and Caravan coffee roasters. Mat has also created and launched a range of award winning condiments under the brand “Kai by Matblak” now being stocked in London’s premium retailers Selfridges and fortnums and mason .
Basecamp FAQ’s :
- How many per class? 16 Spaces available
- What should I wear? British weather will bring us glorious sunshine with a sprinkling of rain and a gush of wind – it’s unpredictable. Best to be prepared as our cook school will be hosted outdoors, however it is sheltered and heated. We do ask no flip flops/sandals please, no one wants to lose a toe dropping a knife!
- What should I bring? Just your wonderful selves, and a tub if you want to take home any leftovers, we will provide all of the equipment needed.
- What if I have an allergy? Please get in touch before booking, as we cannot guarantee suitability. If you have a serious allergy, we advise you not to attend. This is because we simply cannot guarantee that ingredients have not come into contact with that allergen from harvesting, through production, packaging or transport.
- When should I arrive, and where do I park? Please arrive between 9:30 – 9:45 on the day of your class so we can get you a coffee, breakfast and settled in. If you’re driving, then please where possible park in the free carpark accross the road as we don’t have many spaces on site.
