Sohn Kitchen began as an occasional pop-up restaurant serving handmade ramen and traditional Korean dishes with local ingredients. We are focused on processes and providing healthy, accessible and delicious food!
We have also been lucky in catering for some great folks doing exceptional things and trying to align our cooking to their creative briefs. We are thankful to FoAM Kernow for giving us the opportunity to collaborate on interesting catering approaches, to the British Science Association for inviting us to take part in the 2018 British Science Festival in Hull, and The Eden Project for awarding us a 2 week residency to commit to research and engaging the public on all things ferment-related.
We are leaving the lovely lands of Cornwall this October 2018 and moving up country for a new spat of experiences and dishes. We will keep the website running with blog posts and one off events, and hope to have you one day within our own space. Follow our instagram for the most reliable updates on our plans and whereabouts! @sohnkitchen
You can contact us with any queries, suggestions or general food chat by emailing firstname.lastname@example.org
Elizabeth Fortnum is a local illustrator with particular interest in mental health, sexual health, language, communications, philosophy and silliness.
As well as having an insane memory for faces and endless love and support for what we do, she has made some wicked illustrations over the year, each time working patiently to give off a certain feel or message about the ethos behind the particular menu.
Thanks Lizzy! You can see more of her stuff on her website.
Hoon Kim trained as a chef for two years at the Star and Garter in Falmouth under former Fifteen chefs, Adam Banks, Andi Richardson and Stephen Knowles serving a British and Italian cuisine inspired by St John and River Cafe alike. He spends half of his time working at Newlina Eco-Gardens in North Cornwall, trying to be a gardener, and the other half rolling dumpling skins.