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

The Filling with Anna Barnett

EPISODE SYNOPSIS

“ANNYEONG!” Have you eaten? If not, don’t worry because this week’s episode of The Filling

podcast comes to you from the home of Rejina Pyo and Jourdan Bourke, the fashion designer and

chef powerhouse couple behind the award-winning cookbook, ‘Our Korean Kitchen’. Host Anna

Barnett discovers how South Korea and Ireland share some surprising cultural similarities: drinking

and dancing mainly. They also discuss sustainability in fashion, one dish restaurants, and Jordan’s

mother-in-law’s delicious, but secret, recipes. Oh and, by the way, “annyeong” means hello in

Korean, or does it?

EPISODE NOTES

12:00 – 15:00) Both studying creative courses at the same London university you may imagine

Rejina and Jordan met at a fashionable club. Actually, they met at a city bar for bankers. Here they

tell the story.

20:00) – 21:50) Rejina’s homeland, South Korea, is a culinary wonderland and here she recounts

how traditional recipes are handed down through family generations.

23:00 – 24:30) The couple’s first cookbook ‘Our Korean Kitchen’ was an unexpected bestseller. Here

they 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 mum

over 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 Jordan

explains 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 examine

how the industries need to positively respond and how some ‘ethical alternatives’ aren’t always

what 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 5

margaritas.” 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 on

sourdough.” Rejina

RESOURCES

www.rejinapyo.com

www.jordanbourke.com

www.thepalomar.co.uk

www.palomaibiza.com

www.babylonstoren.com

www.thekaki.co.uk

www.stories.com

ABOUT THE GUESTS

Having trained at the Ballymaloe Cookery School in his native Ireland, Jordan Bourke was

immediately picked up by the Michelin star chef Skye Gyngell, with whom he worked for years

at Petersham Nurseries Restaurant in London. He went on to cook for high profile private clients

where he gained a following for his naturally healthy, yet indulgent food. This led to the publication

of his first book ‘The Guilt Free Gourmet’, and subsequently ‘The Natural Food Kitchen’, which was

shortlisted for a Guild of Food Writers Award.

Rejina Pyo hails from Seoul, South Korea, and completed her MA in Fashion Design at Central Saint

Martins in 2011. Her graduate show was widely praised by critics and she was quickly snapped up to

be Roksanda Ilincic's first assistant, where she worked for three years before setting up her

namesake label in 2014. Pyo is one modern-day designer famous for fighting against fashion's issues

with 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

@jordanbourke

ABOUT THE HOST

Anna 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, and

recipe techniques that would prove to serve her in the future. After several years working in TV

production 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 The

Independent newspaper as well as contributing to Vogue. For over a year and a half Anna wrote the

food pages for Grazia magazine, and now has a column writing for The Evening Standard online

where she shares recipes and food and travel recommendations, as well as interviewing some of the

world’s most eminent chefs.

Instagram: @annabarnettcooks