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 everything they’ve achieved and everywhere they’ve worked, so we thought we’d do it for them. Kyu grew up in Seoul, whilst Duncan grew up in Norfolk and Wiltshire, but both were drawn to Paris just as a wave of influential chefs were opening their restaurants.


They met in Paris behind the stoves of L’Atelier de Joël Robuchon Rue du Bac, 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. By then they had their sights set on moving to Korea, where they stayed for nine years, before returning to the UK with a young family in tow to set up Bokman in Bristol.

Both Kyu and Duncan inherited their love of cooking from their mums, learning traditional family recipes in Seoul for Kyu, and Norfolk, followed by Wiltshire for Duncan. Their appreciation for quality ingredients comes from these deep family connections, Kyu’s family ran a farm in rural Gangwon, a mountainous province in south Korea, whilst Duncan’s parents grew fruit and vegetables in the English countryside.

Kyu studied Visual Art at Kyonggi University, before making a big leap to Paris where the pair met, to undertake the Grand Diplôme at the Cordon Bleu, completing a six month stage at three Michelin-starred Alain Ducasse au Plaza Athéné whilst she was at it. Duncan had already got a string of top-level restaurants under his belt before moving to the French capital, including the Connaught Hotel, Nobu Park Lane and two Michelin-starred Capital Hotel. 

A twist of fate had them working together at one Michelin-starred L’Atelier de Joël Robuchon Rue du Bac. The young couple then moved to rural southwest France to open and run Restaurant L’Envie, Chateau de Lacan, which received a Michelin star two years after opening by which time the pair had their sights set on moving to Korea. 

For nearly ten years, the couple lived and worked in Seoul, eating their way around a never-ending list of restaurants and absorbing the culture and heritage, before moving to Bristol to open Bokman. 


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


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. 

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