Truro Food Festival × Truro School Cookery: Māori Masterclass of Culture & Flavour with matblak

As part of this year’s fantastic offering at Truro Food Festival, Truro School Cookery is delighted to collaborate with the festival to bring you two exclusive opportunities to cook alongside renowned guest chefs in our state-of-the-art cookery school in central Truro.

Spend the weekend immersed in all things food, with an exciting line-up of entertainment, demonstrations, artisan stalls and shopping at Lemon Quay, before joining the chefs for an intimate, hands-on masterclass at Truro School Cookery.

With numbers limited to just 20 guests per session, these exclusive experiences offer the chance to learn directly from the chefs through a combination of one-to-one guidance, group tuition and practical cooking, before enjoying the dishes you’ve created together.

Come with a partner, friend, or on your own, and discover the vibrant flavours of India with Nisha Parmar on Saturday and the rich traditions of Māori cuisine with matblak on Sunday.

These exclusive sessions are expected to sell out quickly. Both chefs are travelling to Cornwall especially for Truro Food Festival, making this a rare opportunity to cook alongside them in an intimate setting.

Māori Masterclass of Culture & Flavour with matblak

Join acclaimed Māori chef Matt Burgess (matblak) for an immersive journey through Māori food culture, storytelling and indigenous ingredients.

Taking you through both Truro School Cookery’s professional indoor kitchens and outdoor fire cooking spaces, this hands-on masterclass combines modern cookery facilities with the elemental experience of cooking over live fire.

The experience begins with introductions and a traditional hongi, exploring where we come from and why food tastes better when you know the story behind the person who made it.

From there, you’ll discover the philosophy of Papatūānuku, the Earth Mother, and how this way of thinking shapes the way ingredients are sourced, respected and cooked.

Moving between the indoor kitchens and outdoor fire cooking areas, you’ll prepare vibrant, fire-inspired dishes while learning the techniques and traditions behind them. From creating fresh coconut cream from scratch to cooking Palusami low and slow in the Pacific tradition, every dish reflects Matt’s approach to food, culture and connection.

The session finishes with everyone gathering around the table to share the meal together—no phones, just great food, conversation and an open Q&A with Matt over dessert.

You’ll make:

• Lobster tails with yuzu, horopito and garlic butter

• Fresh coconut cream made from scratch

• Sour orange curry

• Palusami – chicken and coconut wrapped in leaves and cooked low and slow in the Pacific tradition

Please note that while we always aim to deliver the advertised menu, dishes may occasionally change depending on seasonal produce availability.

Dietary adaptations: Plant-based, gluten-free and dairy-free options can be accommodated. Please ensure to email us any requirements: [email protected]

Event Details

Free parking is available for all masterclass participants, and you’re welcome to leave your car on-site if you’re heading into Truro Food Festival afterwards. The cookery school is within walking distance of Lemon Quay.

Please note that the walk into town includes a steep hill, so this route may not be suitable for those with accessibility requirements.

Meet matblak

Matt Burgess is a Māori chef from Wellington, New Zealand, with nearly four decades of experience working in some of the world’s most respected kitchens.

His career began in Wellington before bringing him to London in 1998, where he cooked at Soho House (Greek Street), Bluebird Chelsea, Gordon Ramsay’s Maze Grill, and Jamie Oliver’s Threadneedle Street.

In 2015, Matt became Group Executive Chef for Caravan and Vardo Restaurants, overseeing the brand’s growth from two to seven locations.

In 2022, he founded Kaiwhenua—meaning food from the land in Māori—a food consultancy that has worked with the Goodman Steak House Group, Beast Restaurant, London Shuffle Club, Busaba, and Big Green Egg, among others.

A passionate advocate for live-fire cooking, Matt is an ambassador and content creator for Big Green Egg and OFYR, sharing Māori-inspired cooking techniques with audiences across the UK.

His award-winning condiment range, Kai by matblak, has received two-star Great Taste Awards in consecutive years for BLAK FIRE (2024) and Maple Smoked Pineapple Vinegar (2026). The range is stocked by Selfridges and Fortnum & Mason, as well as through his own online store.

Matt also runs Kai at Home, a bespoke private dining experience, and hosts sought-after supper clubs at venues including Fortnum & Mason, The Big Feastival, Download Festival, and Hunter Gather Cook in East Sussex.

He is currently writing his first cookbook.

See More of matblak at Truro Food Festival

As well as joining matblak for this exclusive masterclass, you’ll also have the opportunity to see him in action on the Chef Demo Stage at Lemon Quay during Truro Food Festival. Masterclass guests will receive priority seating for his live demonstration, giving you the best chance to experience his cooking and storytelling in front of a festival audience.

Chef Demo

• Date: Saturday 26 September

• Time: 2: 00pm

Continue the Experience at matblak’s Feast Night

For an unforgettable evening, join matblak for his special Feast Night, where he’ll showcase his bold Māori-inspired cooking in a unique festival dining experience.

Booking: Booking: Tickets to be launched on the Truro Food Festival website very soon!

Stay Connected

Follow matblak on Instagram: @matblak and @kai_by_matblak

Follow Truro Food Festival to discover the rest of this year’s line-up: @trurofoodfestival 

Follow Truro School Cookery to learn more about future courses and experiences: @truroschoolcookery