We’re a casual Korean restaurant in Stokes Croft that’s serious about authentic food and fermentation. That’s why we spend a lot of time making our own soy sauce, pickles, kimchi, marinades, and kombucha.
We cook dishes that we love, and our menu is rich in history and heritage, taking inspiration from our favourite restaurants in Seoul and further afield in Korea.
Bokman 복만식당 Bristol
Fermentation is the keystone of Korean cuisine and is at the heart of our kitchen too. From kimchi to kombucha (and doenjang and gochujang, soy sauce and fish sauce), we take pride in preserving Korean culinary traditions, and making these essentials in house wherever possible.
About Kyu and Duncan
Duncan and Kyu are pretty humble about the incredible achievements they've achieved, so we thought we would do it for them.
Duncan and Kyu met in Paris behind the stoves of L’Atelier de Joël Robuchon Rue du Bac. They then moved to Brive la Gaillarde in SW France, where they opened and ran Restaurant L’Envie which received a Michelin star two years after opening - the first time that a restaurant in the area had been awarded a Michelin star in over 30 years. Their sights were subsequently set on moving to Kyu’s native Korea, where they stayed for nine years, before returning to the UK with their young family to set up Bokman in Bristol. They opened their sister restaurant, Dongnae on Chandos Road in September 2024.
Bokman is a neighbourhood restaurant in Stokes Croft, yet the impact that Duncan and Kyu’s cooking has reverberates far beyond Bristol. In October 2025, TimeOut London recognised Bokman as the No.2 Best Restaurant in the UK, and the Best Korean Restaurant in the UK. Kyu was also nominated for 2025 SquareMeal Female Chef of the Year and among CODE Hospitality’s 2025 Women of the Year.
Team
Kyu Jeon - chef/owner
Duncan Robertson - chef/owner
Sam Manyweathers - head chef
James Smith - restaurant manager
Karina Barberis - front of house
Anna Birmingham - front of house
Careers
We’re always on the hunt for passionate and inquisitive people to join our team. Send us an email with your CV and cover letter if you’re into fermentation and want to learn something new.
