Our Gill to Tail sustainable seafood series returns for a second year at Dinings SW3.

.

For the second event in our 2025 series we will welcome Kyu Jeong Jeon & Duncan Robertson, Chef Owners of Bokman and Dongnae in Bristol, to cook alongside Masaki, at our sushi counter, on the Tuesday 29th and Wednesday 30th of April. 

.

Kyu and Duncan are the husband-and-wife team behind contemporary Bristol restaurants Bokman and the newly opened Dongnae, where they shine a light on authentic Korean cuisine through skilled cooking and complex flavours. Bokman has solidified its reputation as a firm favourite in Bristol, offering a relaxed sharing style menu, whilst Dongnae presents a Korean barbecue focused menu taking inspiration from Kyu’s upbringing in Korea and their time spent living in Seoul as a family. 

.

Seafood is a key part of Kyu and Duncan’s menu; the pair champions under-used fish and shellfish, much of which is from the South West. 

.

The couple were announced at 'Chefs to Watch' - in the 2025 Good Food Guide Awards earlier this year. 

.

On each night of the series, there will be two sittings to choose from: 18:30 or 20:45 and just 12 seats at each service. 

 .

The menu includes a total of ten dishes, four dishes from Kyu and Duncan, and four dishes from Masaki, alongside two desserts and is priced at £120 per person (wine pairing available for £85 per person).

.

An additional discretionary service charge of 16% will be charged on the night.