Yun's Table · Special Evenings

Fermentation at the heart of the Korean table. In Korea, food and medicine have long been said to share one source: yaksik-dongwon. A Korean meal is built for balance: warming and cooling, sharp and soft, five colours on one table, each dish chosen to complement the next. Yun's Table follows that long tradition with a wholesome, seasonal menu and slow ferments. And yet, first and last, it is simply mouth-watering.

A chef's table, made to be remembered. Yun came to the kitchen by way of the art studio. She trained as a fine artist, became a head chef in London's finest event kitchens, then spent years as a development chef creating dishes for Britain's best-known retailers. Each path left something on her plate: an artist's eye for colour and composition, a chef's command of flavour, a developer's curiosity about what ingredients can do.

At Yun's Table they meet. Every course starts from authentic Korean flavour and the old wisdom of food that restores, then is paired boldly with what Yun has found in Britain: grilled octopus with a smoky gochujang and chipotle sauce, honey yakgwa with chestnut ice cream. Each plate is composed to please the eye before the first bite, and balanced to leave you feeling good long after the last. It is a real art form, and for one evening Yun shares a piece of it with you.

Candles lit, the barn warm, the table laid for eight. Each evening begins with canapés and a complimentary welcome drink, then course after course arrives, beautifully presented and made to be shared.

Every menu comes with complimentary kimchi and banchan, rice and seasonal fruit. All dietary needs can be catered for.

Evenings 19:00–22:00 · up to 8 guests · £140 per person

Bring your own wine: no corkage, glasses provided. Korean teas, coffee and soft drinks included.

Early bird: book by 15 November and take home a free jar of SSUG sauce on the night.

CHRISTMAS · The Hearth Table

Thursday 10 December · Thursday 21 January

Welcome — Ginger & jujube tea ceremony, canapés
Octopus ssam — Grilled octopus on lettuce leaves, smoky gochujang & chipotle sauce
Geotjeori — Kimjang-day fresh kimchi, Asian pear, sesame
Jeon — Prawn & perilla leaf, soy-vinegar dip
Jeongol — Bulgogi hot pot, shared at the table
Yakgwa — Honey-ginger pastry, chestnut ice cream

VALENTINE'S · for two

Thursday 11 February · £260 per couple

Welcome — Pink omija mocktail, canapés
Oyster — British rock oyster, kimchi mignonette
Jeon — Heart-shaped seafood pancake
Table BBQ — Beef bavette or sirloin and pork shoulder, grilled at the table, ssamjang, lettuce wraps
Banchan — A spread of seasonal side dishes and kimchi
To share — Winter berry pavlova, yuza chantilly

NEW YEAR · Seollal Banquet

Thursday 25 February

Welcome — Tea ceremony, canapés
Jeon — Golden prawn jeon
Kimchi mandu — Handmade kimchi dumplings
Japchae — Sweet potato noodles, mushrooms, sesame
Galbi-jjim — Braised beef short rib, chestnut, jujube
Tteokguk — Rice cake soup, for one more year of good luck
Yuza posset — Mango & passion fruit

THE SPRING TABLE · vegetarian & vegan

Thursday 18 March

Welcome — Tea ceremony, canapés
Spring sprout jeon — Crisp pancake of new-season shoots
Courgette mandu — Delicate handmade dumplings
Namul bibimbap — Spring greens and seasonal namul
Spring doenjang broth
Chocolate mousse — Berry compote

Menus may change with the season and availability. If anything changes, we'll let you know before your evening.

Your own evening

Book the whole table for a birthday, an anniversary or a gathering of friends, for up to 8 guests, from £140 per person. We'll shape the menu and timing around your occasion.

Private events at your home or venue: with years of event catering for major London venues such as the V&A and the National Gallery, you're in safe hands. See Private Dining & Events, or email contact@ssug.life with your date, numbers and occasion.

About Chef Yun

Yun grew up in Incheon, cooking banquets for Korean family ceremonies alongside her mother. She trained as a fine artist before turning to the kitchen. In London she became head chef for William Norris, catering events at the V&A and the National Gallery, then spent years as a development chef creating Korean and Asian dishes for Sainsbury's, Waitrose and Tesco, and has cooked on ITV. She has taught Korean cooking at School of Wok, Books for Cooks and Divertimenti. Through SSUG she makes small-batch kimchi, sauces and seasonings; at Understory House she brings people to her own long table.

Good to know

• Getting here: Understory House is a 17th-century barn in West Wycombe, Buckinghamshire (HP14), in the Chiltern Hills. The full address and directions are sent with your booking.
  🚆 By train: High Wycombe and Saunderton stations are on the Chiltern Railways line from London Marylebone (about 30 minutes to High Wycombe on a fast train), then a short taxi ride. Marlow station is about 10 minutes away by car.
  🚗 By car: about 10 minutes from M40 junction 4, and around 30 minutes from Oxford. Free parking on site.
  🚕 Coming by train? Tell us your train time and we'll put you in touch with other guests to share a taxi.
• Dietary needs: all can be catered for. Please tell us at least 7 days in advance (add them in the order notes).
• Ages: 18+.
• Minimum numbers: each evening runs with at least 5 guests. If a date hasn't reached 5 seven days before, we'll offer you another date or a full refund.
• Gift it: give an evening with an SSUG gift card, valid 12 months for any experience.

Cancellations

• 7 or more working days before: full refund, or move to another date
• 7 working days to 48 hours before: 50% refund, or a free move to another date
• Within 48 hours: no refund, but you're welcome to send a friend in your place
• If we cancel: full refund or a new date of your choice