Food After The Fire: Bokman’s Residency at The Glynne Arms

WORDS BY TOM CRONK

Based in Bristol, Bokman is a Korean restaurant serious about authentic food and fermentation; making their 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."

The two chefs, husband and wife Kyu Jeong Jeon and Duncan Robertson, met while at the two Michelin star L’Atelier de Joël Robuchon in Paris and later led the kitchen of a restaurant in southwest France to a Michelin star.

Having settled in the southwest with their young family, the couple enjoyed five years of exceptional cooking, including being named as the best Korean joint outside of London. But a fire, just before Christmas, put things on pause.

Happily the world of hospitality is full of camaraderie in times of trouble. So, when this opportunity presented itself, we leapt at the chance.

For a few days in May we'll work shoulder-to-shoulder with Duncan, Kyu and the Bokman Team, delivering mouthwatering Korean food within our 200-year-old coaching inn at the heart of Hawarden village, The Glynne Arms.

Past Summer Camp guests may remember that our Head Chef, Adam, is a huge fan of Asian flavours and techniques. As a result we’ve chosen not to host a one-off event in The Walled Garden, like past feasts, and instead pushed this collaboration even further, taking over our pub menu for three days.

We can’t wait to share ideas, learn new skills, and continue to raise our game as a result.

We're proud to be helping to keep Bokman's food alive whilst their home restaurant is resurrected.

I can’t wait to try it.

Bokman @ The Glynne Arms
21st - 23rd May 2026

If the promise of Korean food, created with local, seasonal ingredients wasn't enough to tempt you, perhaps this quintessentially meandering Jay Rayner review in The Guardian will.

"god-tier snacks, little pockets of joy"