KAI BY MATBLAK is a Māori-led food brand built on flavour, connection, and culture. Our mission is to honour what our ancestors began, carrying their knowledge forward through bold, modern flavour. Every sauce, rub, and ingredient we create is rooted in the values of whakapapa (heritage), manaakitanga (care and generosity), and our relationship with Papatūānuku, the earth.

Our sauces are proudly produced in London, using the freshest ingredients at a five star facility in Croydon. Each batch reflects our commitment to quality, authenticity, and craft.

We believe flavour is more than taste. It is a story, a connection between people and the land. Our work reflects traditional Māori values, community, respect, and balance, reimagined through fire, smoke, and taste.

WHO AM I?

A proud New Zealand Māori, Matt Burgess (aka matblak) embarked on his culinary chef journey in Wellington, honing his skills in some of the city’s most renowned establishments, including Dockside, Café Laffare, and the legendary Matterhorn.

In 1998, Matt relocated to London, commencing his tenure at the newly established Soho House on Greek Street. Subsequently, he held positions as a Head Chef at Bluebird in Chelsea, Gordon Ramsay’s Maze Grill, and Jamie Oliver’s Threadneedle Street.

In 2015, Matt was appointed as the Group Executive Chef at Caravan and Vardo Restaurants, where he played a pivotal role in the expansion of the brand from two to seven locations.

With over three decades of Chef experience, Matt Burgess, often referred to as @matblak on Instagram, initiated his next venture in 2022 by establishing his own food consultancy business, Kaiwhenua.

At Kaiwhenua, which translates to “food from the land” in his native Māori language, Matt now crafts innovative recipes for esteemed companies such as Goodman Steak House Group, Beast restaurant, London Shuffle Club, Busaba Ethai, and the premium ceramic BBQ brand Big Green Egg, among others.

A passionate live fire and BBQ enthusiast, Matt serves as a content creator and ambassador for several prominent global BBQ brands, including OFYR and Big Green Egg.

Matt Burgess operates seasonal sell-out supperclubs known as Kaiwhenua show casing food from the land and sea, held at various locations, including the prestigious Fortnum and Mason, YETI ambassador hunter-gather cook in East Sussex, The Big Feastival and Caravan coffee roasters.

Additionally, Matt has created and launched a range of award winning , best-selling condiment brands under the name “Kai by Matblak,” which are now available in a few of London’s premier retailers, Selfridges and Fortnum and Mason.

In 2025, Matt will introduce a new business venture called “Kai by matblak at Home,” offering a bespoke restaurant-quality experience at your place of residence