Guest chef Mat Blak to bring live-fire rooftop BBQ to The Broadcaster in White City

On Sunday the 10^th  August, from midday until 5pm, The Broadcaster in White City will host a one-day rooftop barbecue event featuring guest chef Mat Blak. The afternoon will see the New Zealand-born chef, also known as Matt Burgess, bring his signature live-fire cooking techniques to the West London venue for a specially curated dining experience.

The rooftop takeover will offer attendees a set menu priced at £30 per person. Diners will be served three protein dishes designed to reflect Blak’s style, including Chicken al Mattone with Crisp Skin, 21-day dry-aged Red Suffolk Pork Belly with smoky undertones, and Wild Sea Trout with Amalfi Lemon. The main dishes will be accompanied by a selection of seasonal sides such as crushed Jersey Royals with rosemary and roasted garlic, grilled Kuri squash glazed with apple, maple and quinoa, and charred corn elotes with sour cream and lime.

A trio of sauces—Curried Tomato Hot Sauce, Soy Chilli Sauce, and Jalapeño & Pineapple Sweet Chilli Sauce—will also be available to complement the dishes. For those with a sweet tooth, an optional dessert of Burnt Marshmallow S’More with graham cracker and strawberry jam will be offered for an additional £5.

Matt Burgess has over three decades of experience in the culinary industry, having worked in several prominent London kitchens including Soho House, Gordon Ramsay’s Maze Grill, and Caravan Restaurants, where he served as Group Executive Chef. He currently leads his own consultancy, Kaiwhenua, and has developed a condiment range stocked by retailers such as Selfridges and Fortnum & Mason. Burgess is also an ambassador for outdoor cooking brands OFYR and Big Green Egg.

The Broadcaster, located at 89 Wood Lane within the historic Television Centre complex, features a rooftop space with views over West London. The venue regularly hosts seasonal events, pop-ups, and food and drinks collaborations.

Food Desk

For further information on The Broadcaster, visit the venue’s website here. For reservations, visit the dedicated webage here.