Jeong Kwan to bring Korean temple cuisine to London
This autumn, guests will have a rare opportunity to experience the deeply spiritual art of Korean temple cuisine.
World-renowned Buddhist nun and chef Venerable Jeong Kwan presents a one-night-only dinner at CORD by Le Cordon Bleu on Friday, October 31st, 2025.
Located in a Grade II listed building designed by Sir Edwin Lutyens on Fleet Street, CORD by Le Cordon Bleu has quickly established itself as a cornerstone of London’s fine dining scene.
Since opening, it has become a hub for chefs and food professionals, with the restaurant earning the prestigious AA three-rosette award in 2025 for its commitment to precision, creativity, and the use of seasonal produce. This philosophy, rooted in respect for local ingredients, resonates strongly with the ethos of temple cuisine.
Jeong Kwan: A global ambassador of temple food
Jeong Kwan rose to international prominence following her feature on Netflix’s Chef’s Table and is widely celebrated for collaborations with leading chefs including Eric Ripert at Le Bernardin in New York.
Her approach to cooking is both ascetic and poetic, drawing from centuries-old Buddhist monastic tradition. The London dinner is set to be a landmark occasion in the capital’s plant-based dining movement, offering chefs and guests alike a chance to engage with a culinary philosophy that is as mindful as it is technically refined.
Jeong said:
“If you become one with the ingredients and respect the natural elements, that is enough.”
Her food avoids garlic, onions, and animal products, instead emphasising clarity, balance, and a connection to nature.
A menu rooted in tradition and mindfulness
The evening’s multi-course menu will showcase temple-style preparation techniques, fermented ingredients, and seasonal vegetables, with every element prepared with the nun’s signature mindfulness. Guests will be guided through dishes including juk, a traditional rice porridge with black sesame seeds, seasonal vegetable soup, pickled cherry tomatoes, and temple-style water kimchi.
Main dishes include jochung-glazed shiitake mushrooms, pan-fried mung beans, and a seasoned vegetable salad, while desserts will feature candied figs, dried persimmon salad, and fermented tea prepared by Jeong Kwan herself.
Each guest will also receive a gift bag featuring a pot of the nun’s homemade doenjang (fermented soybean paste) and a commemorative postcard from the evening.
The dinner forms part of Korean Temple Food Week, a cultural collaboration between Le Cordon Bleu London, the Cultural Corps of Korean Buddhism, and the Korean Cultural Centre UK (KCCUK).
Tickets are priced at £88 per person and are available via the CORD by Le Cordon Bleu website: CORD Restaurant.
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Jeong Kwan to bring Korean temple cuisine to London
