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WILL MEYRICK | EXPERIENCES

Real food. Real stories. Real people.

This isn’t about ticking boxes — it’s about showing you the side of Bali (and beyond) that I live for. The smoky warungs, the early morning markets, the long drives into the hills. The kind of kitchens where recipes aren’t written down, and the flavours stay with you long after you’ve gone.

Every experience is small, personal, and rooted in real connection — whether we’re cooking sambal in the garden, riding through the paddies, or eating off a banana leaf in Denpasar. You’ll meet the people behind the food, see the places that shape it, and get your hands dirty along the way. That’s the point.

Cooking Classes in Canggu

We keep it personal — small groups, no rush, and recipes that mean something. You can join us in the Canggu garden kitchen, start your day cycling through the paddies before we light the fire, or stay in and have us bring the whole setup to your villa.

Choose from Balinese staples or go deeper into the flavours of the archipelago with our Nusantara class. Whichever you pick, you’ll cook everything from scratch, hear the stories behind the ingredients, and sit down to share the meal you’ve made. It’s not just about technique — it’s about connection, taste, and taking your time.

▶ WILL MEYRICK’S COOKING CLASSES

Street Food Tours in Denpasar

Denpasar doesn’t dress up for visitors — it just feeds its people, every day, without fuss. That’s what makes eating here so special. We’re not chasing trends, we’re following flavours that have stood the test of time.
You can join us in the morning, when the markets are buzzing and breakfast means spice, smoke, and strong coffee. Or in the late afternoon, when satays hit the coals, snacks pile up on banana leaves, and the tempo shifts.

This isn’t a polished tour — it’s how I eat when I want something real. And once you’ve done it this way, it’s hard to go back.

▶ WILL MEYRICK’S STREET FOOD TOURS

North Bali Uncharted

The north is a different Bali — quieter, wilder, and full of the kind of places that don’t show up on maps. This isn’t a tour with checklists. It’s a day spent with local producers, humble warungs, and unexpected stops that tell a different story of the island.

We head up early, follow the back roads, and eat whatever’s cooking. From volcanic fields to fish markets and family kitchens, it’s raw, generous, and refreshingly unpolished — just how I like it.

▶ WILL MEYRICK’S NORTH BALI FOOD ADVENTURE