Led by Matt Burgess is a New Zealand Māori chef based in London whose cooking is guided by connection to people, place, and the land that feeds us. Over a career spanning three decades, he has worked in some of the UK’s most respected kitchens, including Soho House, Gordon Ramsay’s Maze Grill, Bluebird, and Jamie Oliver’s Threadneedle Street.

At Balgone Estate, Matt presents a three-course experience that bridges Aotearoa and Scotland, bringing together the stories of both lands. Each dish reflects the belief that food is more than sustenance. It is conversation, connection, and gratitude to the earth itself. Commencing with a farm tour and welcome drink from Woven Whisky, get ready for a memorable evening on the longest day of the year.