Jordan Bourke's guest appearances

Jordan Bourke

Stir The Pot

Heckfield Place

The Filling with Anna Barnett

Anna Jones

Gordon Ramsay

Alexandra Shulman

Dorie Greenspan

Jamie Oliver

Russell Tovey

Rachel Khoo

Melissa Hemsley

Julian Baggini

Tim Blanks

Andrea Catherwood

Christiane Amanpour

Darina Allen

Kelly Osbourne

Richard Jones

OwlTail

EPISODE SYNOPSIS“ANNYEONG!” Have you eaten? If not, don’t worry because this week’s episode of The Fillingpodcast comes to you from the home of Rejina Pyo and Jourdan Bourke, the fashion designer andchef powerhouse couple behind the award-winning cookbook, ‘Our Korean Kitchen’. Host AnnaBarnett discovers how South Korea and Ireland share some surprising cultural similarities: drinkingand dancing mainly. They also discuss sustainability in fashion, one dish restaurants, and Jordan’smother-in-law’s delicious, but secret, recipes. Oh and, by the way, “annyeong” means hello inKorean, or does it?EPISODE NOTES12:00 – 15:00) Both studying creative courses at the same London university you may imagineRejina and Jordan met at a fashionable club. Actually, they met at a city bar for bankers. Here theytell the story.20:00) – 21:50) Rejina’s homeland, South Korea, is a culinary wonderland and here she recountshow traditional recipes are handed down through family generations.23:00 – 24:30) The couple’s first cookbook ‘Our Korean Kitchen’ was an unexpected bestseller. Herethey detail the origins, production, and reaction to the book after publication.31:50 – 33:45) Jordan weaves a wonderful tale here detailing how he bonded with Rejina’s mumover the feast that is a Korean breakfast.37:00 – 39:00) Growing up in 80’s Ireland, food was very much meat and two veg. Here Jordanexplains how his passion for food was instilled by his culinarily adventurous mother.47:00 – 51:00) Sustainability in fashion and food is a critical issue. Rejina, Jordan, and Anna examinehow the industries need to positively respond and how some ‘ethical alternatives’ aren’t alwayswhat they seem.TOP QUOTES“Talking of organization … Jina is more creative shall we say.” Jordan“If I ever say one of Jina’s designs is hideous, it invariably goes on to be a best-seller.” Jordan“If you’re wearing this particular dress, you’re going to have a good time: you’re going to have 5margaritas.” Rejina“If you just walk away, you can’t change anything; you have to be in it to change it.” Rejina“I’m basically made up of 50% Irish butter and 50% Irish cheese, and Jina is 100% Korean kimchi.”Jordan“The most exclusive restaurant in Korea? Rejina’s mum’s kitchen.” Jordan“Growing up in Korea I have no attachment to the sandwich, but I do love the kimcheese onsourdough.” RejinaRESOURCESwww.rejinapyo.comwww.jordanbourke.comwww.thepalomar.co.ukwww.palomaibiza.comwww.babylonstoren.comwww.thekaki.co.ukwww.stories.comABOUT THE GUESTSHaving trained at the Ballymaloe Cookery School in his native Ireland, Jordan Bourke wasimmediately picked up by the Michelin star chef Skye Gyngell, with whom he worked for yearsat Petersham Nurseries Restaurant in London. He went on to cook for high profile private clientswhere he gained a following for his naturally healthy, yet indulgent food. This led to the publicationof his first book ‘The Guilt Free Gourmet’, and subsequently ‘The Natural Food Kitchen’, which wasshortlisted for a Guild of Food Writers Award.Rejina Pyo hails from Seoul, South Korea, and completed her MA in Fashion Design at Central SaintMartins in 2011. Her graduate show was widely praised by critics and she was quickly snapped up tobe Roksanda Ilincic's first assistant, where she worked for three years before setting up hernamesake label in 2014. Pyo is one modern-day designer famous for fighting against fashion's issueswith diversity, whether that be age, size, or skin colour. Rejina and Jordan married in 2011 and released the award-winning cookbook, ‘Our Korean Kitchen’in 2015. They live in north London with their son.@rejinapyo@jordanbourkeABOUT THE HOSTAnna Barnett displayed an enthusiastic interest in food, cooking (and especially eating) early in life;eagerly joining her nan in the kitchen to observe and learn the traditional baking, ingredients, andrecipe techniques that would prove to serve her in the future. After several years working in TVproduction and fashion, Anna’s natural culinary passion and energy led to a series of supper clubs,pop-up restaurants, and professional catering. Subsequently, Anna released her debut cookery book‘Eat the Week’ in 2015 and spent several years writing ‘The Reluctant Vegetarian’ blog for TheIndependent newspaper as well as contributing to Vogue. For over a year and a half Anna wrote thefood pages for Grazia magazine, and now has a column writing for The Evening Standard onlinewhere she shares recipes and food and travel recommendations, as well as interviewing some of theworld’s most eminent chefs.Instagram: @annabarnettcooks

EPISODE SYNOPSIS“ANNYEONG!” Have you eaten? If not, don’t worry because this week’s episode of The Fillingpodcast comes to you from the home of Rejina Pyo and Jourdan Bourke, the fashion designer andchef powerhouse couple behind the award-winning cookbook, ‘Our Korean Kitchen’. Host AnnaBarnett discovers how South Korea and Ireland share some surprising cultural similarities: drinkingand dancing mainly. They also discuss sustainability in fashion, one dish restaurants, and Jordan’smother-in-law’s delicious, but secret, recipes. Oh and, by the way, “annyeong” means hello inKorean, or does it?EPISODE NOTES12:00 – 15:00) Both studying creative courses at the same London university you may imagineRejina and Jordan met at a fashionable club. Actually, they met at a city bar for bankers. Here theytell the story.20:00) – 21:50) Rejina’s homeland, South Korea, is a culinary wonderland and here she recountshow traditional recipes are handed down through family generations.23:00 – 24:30) The couple’s first cookbook ‘Our Korean Kitchen’ was an unexpected bestseller. Herethey detail the origins, production, and reaction to the book after publication.31:50 – 33:45) Jordan weaves a wonderful tale here detailing how he bonded with Rejina’s mumover the feast that is a Korean breakfast.37:00 – 39:00) Growing up in 80’s Ireland, food was very much meat and two veg. Here Jordanexplains how his passion for food was instilled by his culinarily adventurous mother.47:00 – 51:00) Sustainability in fashion and food is a critical issue. Rejina, Jordan, and Anna examinehow the industries need to positively respond and how some ‘ethical alternatives’ aren’t alwayswhat they seem.TOP QUOTES“Talking of organization … Jina is more creative shall we say.” Jordan“If I ever say one of Jina’s designs is hideous, it invariably goes on to be a best-seller.” Jordan“If you’re wearing this particular dress, you’re going to have a good time: you’re going to have 5margaritas.” Rejina“If you just walk away, you can’t change anything; you have to be in it to change it.” Rejina“I’m basically made up of 50% Irish butter and 50% Irish cheese, and Jina is 100% Korean kimchi.”Jordan“The most exclusive restaurant in Korea? Rejina’s mum’s kitchen.” Jordan“Growing up in Korea I have no attachment to the sandwich, but I do love the kimcheese onsourdough.” Rejina RESOURCES<a href="http://www.rejinapyo.com" rel="nofollow" target="_blank">www.rejinapyo.com</a><a href="http://www.jordanbourke.com" rel="nofollow" target="_blank">www.jordanbourke.com</a><a href="http://www.thepalomar.co.uk" rel="nofollow" target="_blank">www.thepalomar.co.uk</a><a href="http://www.palomaibiza.com" rel="nofollow" target="_blank">www.palomaibiza.com</a><a href="http://www.babylonstoren.com" rel="nofollow" target="_blank">www.babylonstoren.com</a><a href="http://www.thekaki.co.uk" rel="nofollow" target="_blank">www.thekaki.co.uk</a><a href="http://www.stories.com" rel="nofollow" target="_blank">www.stories.com</a> ABOUT THE GUESTSHaving trained at the Ballymaloe Cookery School in his native Ireland, Jordan Bourke wasimmediately picked up by the Michelin star chef Skye Gyngell, with whom he worked for yearsat Petersham Nurseries Restaurant in London. He went on to cook for high profile private clientswhere he gained a following for his naturally healthy, yet indulgent food. This led to the publicationof his first book ‘The Guilt Free Gourmet’, and subsequently ‘The Natural Food Kitchen’, which wasshortlisted for a Guild of Food Writers Award.Rejina Pyo hails from Seoul, South Korea, and completed her MA in Fashion Design at Central SaintMartins in 2011. Her graduate show was widely praised by critics and she was quickly snapped up tobe Roksanda Ilincic's first assistant, where she worked for three years before setting up hernamesake label in 2014. Pyo is one modern-day designer famous for fighting against fashion's issueswith diversity, whether that be age, size, or skin colour. Rejina and Jordan married in 2011 and released the award-winning cookbook, ‘Our Korean Kitchen’in 2015. They live in north London with their son.@rejinapyo@jordanbourkeABOUT THE HOSTAnna Barnett displayed an enthusiastic interest in food, cooking (and especially eating) early in life;eagerly joining her nan in the kitchen to observe and learn the traditional baking, ingredients, andrecipe techniques that would prove to serve her in the future. After several years working in TVproduction and fashion, Anna’s natural culinary passion and energy led to a series of supper clubs,pop-up restaurants, and professional catering. Subsequently, Anna released her debut cookery book‘Eat the Week’ in 2015 and spent several years writing ‘The Reluctant Vegetarian’ blog for TheIndependent newspaper as well as contributing to Vogue. For over a year and a half Anna wrote thefood pages for Grazia magazine, and now has a column writing for The Evening Standard onlinewhere she shares recipes and food and travel recommendations, as well as interviewing some of theworld’s most eminent chefs.Instagram: @annabarnettcooks

Rejina Pyo and Jordan Bourke Discuss Blending their Korean and Irish Cultures in the Fashion and Food Industry

Skye Gyngell

Join Skye Gyngell, our Culinary Director and Spring Restaurant Chef, in conversation with Darina Allen, who owns and runs the internationally renowned Ballymaloe Cookery School in Co. Cork, Ireland. They talk all things food - from great recipes and writing cookbooks to the wonders of bio-dynamic food and fermentation - with chef Jordan Bourke.After establishing the Ballymaloe Cookery School in 1983, Darina went on to author such classics as Simply Delicious, Simply Delicious France and Italy, and A Year at Ballymaloe Cookery School. Winner of numerous awards, including the 2018 Gourmand World Cookbook Award, she received an Honorary Fellowship of the Dublin Gastronomy Symposium in recognition of a lifetime’s dedication and work promoting Irish gastronomy, food history and culture and the Veuve Clicquot Business Woman of the Year 2001. Website: www.cookingisfun.ieJordan is a chef, award-winning author and broadcaster. Having trained at the Ballymaloe Cookery School in his native Ireland, he went on to work under the Michelin star chef Skye Gyngell. From there he worked in kitchens in Seoul, Korea, which led to the publication of his cookbook ‘Our Korean Kitchen’ (co authored with his wife Rejina Pyo). Jordan is a columnist for Waitrose Food magazine, with 12 new seasonal recipes each month. He is also a panelist on BBC radio 4's The Kitchen Cabinet and guest presenter on BBC 1's Saturday Kitchen. He is the recipient of  both the Fortnum &amp; Mason Food &amp; Drink Award and the Observer Food Monthly Award. Jordan lives in London with his wife and son.

Join Skye Gyngell, our Culinary Director and Spring Restaurant Chef, in conversation with Darina Allen, who owns and runs the internationally renowned Ballymaloe Cookery School in Co. Cork, Ireland. They talk all things food - from great recipes and writing cookbooks to the wonders of bio-dynamic food and fermentation - with chef Jordan Bourke. After establishing the Ballymaloe Cookery School in 1983, Darina went on to author such classics as Simply Delicious, Simply Delicious France and Italy, and A Year at Ballymaloe Cookery School. Winner of numerous awards, including the 2018 Gourmand World Cookbook Award, she received an Honorary Fellowship of the Dublin Gastronomy Symposium in recognition of a lifetime’s dedication and work promoting Irish gastronomy, food history and culture and the Veuve Clicquot Business Woman of the Year 2001. Website: <a href="http://www.cookingisfun.ie" rel="nofollow" target="_blank">www.cookingisfun.ie</a> Jordan is a chef, award-winning author and broadcaster. Having trained at the Ballymaloe Cookery School in his native Ireland, he went on to work under the Michelin star chef Skye Gyngell. From there he worked in kitchens in Seoul, Korea, which led to the publication of his cookbook ‘Our Korean Kitchen’ (co authored with his wife Rejina Pyo). Jordan is a columnist for Waitrose Food magazine, with 12 new seasonal recipes each month. He is also a panelist on BBC radio 4's The Kitchen Cabinet and guest presenter on BBC 1's Saturday Kitchen. He is the recipient of both the Fortnum &amp; Mason Food &amp; Drink Award and the Observer Food Monthly Award. Jordan lives in London with his wife and son.

Tuck in... with Chefs Darina Allen, Skye Gyngell and Jordan Bourke

Todays episode is a small milestone, our tenth episode, a small milestone but I don't need an excuse to celebrate!Todays episode also happens to be one of my favourites so far. I am joined by the wonderful Jordan Bourke, author of the award winning Our Korean and his new book which is out today Healthy Baking.

Todays episode is a small milestone, our tenth episode, a small milestone but I don't need an excuse to celebrate! Todays episode also happens to be one of my favourites so far. I am joined by the wonderful Jordan Bourke, author of the award winning Our Korean and his new book which is out today Healthy Baking.

Stir The Pot - Ep 10 - Jordan Bourke