Brat to welcome Bokman to Climpson's Arch

On Wednesday 21 May, Chef Tomos Parry and Brat at Climpson’s Arch will welcome the team from modern Korean restaurant, Bokman in Bristol. 

Parry has invited chef-owners Duncan Robertson and Kyujeon Jeon (pictured) to cook alongside him for one night only.

Together at the pass, the trio will be celebrating authentic Korean cuisine, cooked over Brat’s woodfired grills. 

What's on the menu?

Bokamn's style is to take pride in preserving Korean culinary traditions. The couple use centuries old techniques to make their own ingredients in-house including kimchi, soy sauce, fish sauce, deonjang, gochujang and kombucha. These ingredients form the foundations of Bokman, along with a dedication to tradition, and are used to create their modern interpretations on authentic Korean cuisine. 

The menu at Brat x Climpson's Arch will celebrate the pairing of distinctive Korean flavours with Brat’s open-fire cooking techniques and will include oysters with kimchi ice, Korean fried wings with strawberry and chilli seed glaze, and octopus and lamb fat ‘kkochi’.

Further dishes will include tofu ‘jorim’ with choi sum and king oyster mushrooms, and grilled salt-cured mackerel with fresh wasabi. Grilled salt and pepper pork ribs will be served with Korean mustard soy and sardine ‘jeotgal’ and finally, a matcha and chestnut tiramisu. 

"I have admired Duncan and Kyu’s cooking for a while now and their passion for preserving authentic Korean techniques while constantly evolving and changing the landscape of modern Korean cuisine," says Parry. "I am so pleased we can introduce this authentic approach to our guests at Brat x Climpson’s Arch.”

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