{"id":200062,"date":"2026-09-09T14:22:05","date_gmt":"2026-09-09T06:22:05","guid":{"rendered":"https:\/\/thehoneycombers.com\/bali\/?p=200062"},"modified":"2026-09-09T14:22:05","modified_gmt":"2026-09-09T06:22:05","slug":"due-course-providore-series","status":"publish","type":"post","link":"https:\/\/thehoneycombers.com\/bali\/due-course-providore-series\/","title":{"rendered":"Hot News: Due Course connects Bali\u2019s top chefs with a community of foodies, makers and creatives"},"content":{"rendered":"

Some of Bali\u2019s most interesting dining experiences aren\u2019t necessarily the ones you can book on a whim. Due Course<\/strong><\/a> is exactly that. It’s a new culinary and cultural platform redefining Bali’s dining experience one evening at a time. Founded by four of Seminyak\u2019s dining pioneers \u2013 KU DE TA<\/strong><\/a>, Mama San<\/a><\/strong>, Sangsaka<\/strong><\/a>\u00a0<\/strong>and Kilo<\/a> <\/strong>\u2013 over a casual catch-up, Due Course isn’t your typical chef-collaboration dinner. It’s set to bring together food, culture and the people who make Bali\u2019s creative scene so special.<\/p>\n

Due Course’s inaugural Providore Series launched on September 4th, 2026, with a small, guest-list-only evening at KU DE TA. This first event was centred around one very special Balinese ingredient: the heritage black pig. I was lucky enough to make the list, alongside the people who truly care about Bali\u2019s food and creative scene. From the food and drinks to the sunset setting and seriously impressive guest list, here\u2019s what made Due Course\u2019s first edition one to remember \u2013 and what I\u2019m hoping comes next.<\/p>\n

Key details on Due Course Bali<\/h3>\n

What:<\/strong> An invitation-only Bali dining experience connecting Bali’s top chefs, local food stories and the island’s creative community.
\nThe concept:<\/strong> Each Providore Series zeroes in on one Bali ingredient or story, with Due Course rounding up the chefs, makers and venues who know the best way to bring them to life.
\nFounding venues:
\n<\/strong>KU DE TA<\/strong><\/a> \u2013 Jl Kayu Aya No. 9, Seminyak<\/a>.
\nMama San<\/strong><\/a> \u2013 Jl Raya Kerobokan No. 135, Seminyak<\/a>.
\nSangsaka<\/strong><\/a> \u2013 Jl Pangkung Sari No. 100, Kerobokan<\/a>.
\nKilo<\/strong><\/a> \u2013 Jl Drupadi No. 22, Seminyak<\/a>.<\/p>\n

Providore Series 01: A celebration of Bali\u2019s heritage black pig<\/h3>\n
\"Food
The star of the evening: A shared feast from Chefs Will Meyrick, Kieran Morland and Jeremy Hunt. (Photo by Honeycombers)<\/figcaption><\/figure>\n

The first Providore Series put Bali’s Black Heritage Pig firmly in the spotlight. After learning about how the breed is raised and preserved, it was time to taste! Chefs Jeremy Hunt, Will Meyrick and Kieran Morland added their signature flair and collaborative style. The result? One dining experience that money simply can\u2019t buy…<\/p>\n

Set on two long tables, the culinary powerhouses thoughtfully created a menu for sharing and connecting with fellow diners. Think Balinese laklak<\/em> made and assembled right in front of you, capicola<\/em> stuffed in the most delicate tart shell I\u2019ve ever had, heritage blood sausages, and a grilled pork tomahawk which came with fresh herbs, spices and other local Indonesian ingredients.<\/p>\n

As a writer and a foodie, I loved that there was a story behind everything I ate, rather than simply a presentation of beautifully plated dishes \u2013 although I got that too, thanks to the talented kitchen teams and the impeccably made Kevala tableware! It made every course feel like part of a bigger conversation about Bali\u2019s produce, culinary traditions and the people who keep them alive.<\/p>\n

Drinks, sunset and a Seminyak beach backdrop<\/h3>\n
\"Seminyak
A beach backdrop and sunset drinks – KU DE TA set a glowing stage for the launch of Due Course! (Photo by Honeycombers)<\/figcaption><\/figure>\n

Held upstairs on the Palm Deck at KU DE TA, the setting was almost impossible to beat. I arrived around sunset, and the view swiftly took my breath away! The drinks followed the same easy, celebratory rhythm. Each dish was paired with the finest wines and cocktails made by the Kilo team. Pours flowed as guests moved between conversations, courses and introductions, creating an atmosphere that felt like a social gathering of Bali-loving friends! Picture an evening where you arrive knowing only a handful of people, but end up chatting to someone new over drinks and bites.<\/p>\n

An invitation-only guest list bringing Bali together<\/h3>\n

Perhaps the most exciting part of Due Course was who was around the table. The inaugural gathering pulled from every corner of the island \u2013 hospitality, design, media, fashion \u2013 creating a diverse mix of chefs, restaurateurs, designers, creatives and lifestyle influencers \u2013 all who help shape the island’s cultural landscape.<\/p>\n

There\u2019s something quite special about being in a room where conversations aren\u2019t limited to restaurants. One minute you\u2019re talking about a new dining concept, the next you\u2019re discussing fashion, design, music or the future of Bali. And because Due Course is invitation-only, the guest list feels deliberately curated rather than simply exclusive for the sake of being exclusive.<\/p>\n

My final thoughts on Due Course Bali<\/h3>\n

What I enjoyed most about Providore Series 01 was that Due Course gave food a bigger context. It celebrated Bali\u2019s unique produce while creating a space for chefs, producers and the island\u2019s creative community to connect and exchange ideas. And the best bit? This is only the beginning. Each future Providore Series will focus on a new ingredient, technique, location or piece of Bali’s culture. I\u2019ll certainly be keeping an eye on what Due Course puts on the table next.<\/p>\n

Due Course Bali Instagram<\/a><\/p>\n

More FAQs on Due Course Bali<\/h2>

What is Due Course Bali?<\/h3>

Due Course is a new culinary and cultural platform in Seminyak, Bali, founded by four of the area's dining pioneers: KU DE TA, Mama San, Sangsaka and Kilo. It brings together food, chefs, producers and Bali's wider creative community through a series of invitation-only events called the Providore Series.<\/p>\n<\/div>

What is the Due Course Providore Series?<\/h3>

The Providore Series is Due Course's signature event format. Each edition centres on a single ingredient, product, practice, place or cultural story, bringing together the chefs, producers, artists and venues best suited to explore it. The inaugural edition, held in September 2026, focused on Bali Black Heritage Pig.<\/p>\n<\/div>

Who founded Due Course Bali?<\/h3>

Due Course was founded by four established Seminyak dining venues: KU DE TA, Mama San (led by chef-restaurateur Will Meyrick), Sangsaka (founded by Kieran and Yunika Morland) and Kilo.<\/p>\n<\/div>

Is Due Course Bali open to the public?<\/h3>

No. Due Course events, including the Providore Series, are invitation-only. Guest lists are curated from Bali's hospitality, culture and creative communities rather than open for public booking.<\/p>\n<\/div>

Where was the first Due Course Bali event held?<\/h3>

The first Providore Series took place upstairs on the Palm Deck at KU DE TA in Seminyak, Bali, on Friday, 4 September 2026.<\/p>\n<\/div>

What was the theme of the first Providore Series?<\/h3>

The debut event celebrated Bali Black Heritage Pig, with Anela Purvis of Bali Black Heritage Pigs explaining the breed's preservation and production, followed by dishes from chefs Jeremy Hunt, Will Meyrick and Kieran Morland.<\/p>\n<\/div><\/div>