A beatbox nickname, two expulsions, a near-miss with a gang, and a single dishwashing shift that changed everything. Matt Burgess AKA matblak joins us to chart a wild, human journey from a chaotic Wellington childhood to Michelin-level kitchens, catertainment stages, and a sober, purposeful life built around live fire and community.
We dive into the moments that bent the arc: a catering course where childhood food lessons suddenly become a superpower; the night a back door opens onto a brigade of glorious misfits; and a Cannes detour that turns into a two-star education in timing, cleanliness, and respect for ingredients. Back in London, Matt steps onto the glass-box stage of Mays, grinds through 90 to 100-hour weeks, and learns how standards shape flavour as much as salt does. Jamie Oliver stops being a punchline and becomes a partner, from school dinners that shift policy to Threadneedle Street’s elegant, ingredient-led menus.
Then the story flips again. At a star-packed book launch, an outrageous charcuterie board meets Christian “DJ BBQ” Stevenson’s playlist, and fire finds a soundtrack. Festivals become labs for reverse-flow smokers, airflow, and coal management. The pandemic forces a pivot: a Big Green Egg on a West London balcony, suppliers sending whole haunches, a neighbourhood WhatsApp turning into a pop-up delivery brand. Through grief and reflection after his mum’s passing, Matt chooses reinvention—leaving a senior post at Caravan to build a consultancy, launch sauces, host supper clubs, and hit festival stages across the UK. Seven years sober, he’s frank about the pull of old habits and the deeper satisfaction of craft, mentoring, and feeding people well.
If you care about food as a trade, not a trend; if you’re curious how live-fire cooking really works; if you’re chasing a second chance or planning a pivot, Matt’s story brings heat, humour, and hope. Hit follow, share this with a friend who needs a nudge, and leave us a review with the moment that stuck with you most.
