As a restaurant PR in London it is always exciting to be working on a new and unique PR campaign. Over the next few months Me:Mo will working with the Korean Cultural Centre UK to introduce London to Buddhist nun and chef, Woo Kwan and Korean Temple Cooking. Inspired by Buddhist culture, Korean Temple Food is one of the most natural and healthy cuisines and this May, the Korean Cultural Centre UK (along with some Me:Mo assistance) will showcase Korean Temple Food to London with a series of events and demonstrations.

Kwan is a temple-food expert and leading practitioner of this discipline and is the driving force in this pr campaign. She will also be celebrating the launch of her new cookbook, Woo Kwan’s Korean Temple Food, the first Korean Temple Food cookbook to be written in English, another great hook for a restaurant PR in London.

Landing in London April, the pr campaign kicks off with a very special dinner event, with top chefs, press and influencers being invited. As a restaurant PR in London, it is a great way to bring out the little black book of key contacts to make sure that the event is attended by the right people.

Following the event on 1st May, Woo Kwan will host a special cooking demonstration at Westminster Kingsway College Cooking School where she will guide students through the intricate art of preparing several dishes.

Described as “a perfect meal, full of nature’s goodness” she will share her philosophy and principles behind Korean temple food. On the 2nd May, Kwan will host a book launch event at the Korean Cultural Centre UK, where the public will be able to enjoy a selection of dishes and discuss the origins and meaning behind Korean Temple cooking – tickets can be booked through the Korean Culture Centre UK ’s homepage (www.kccuk.org.uk).

For over 1,700 years, in Buddhist temples across Korea, monks and nuns have prepared meals using only fresh, seasonal vegetables in accordance with Buddhist principles. Today, Korean Temple Food, the original “slow food,” is gaining international fame for its simple yet flavoursome dishes.

Made with no any animal products, Temple Food forbids the use of five pungent vegetables (onions, garlic, chives, green onions and leeks) and only natural seasoning is used. Each Korean temple across the peninsula has various recipes for preparing their own style of temple food.

This will be the first time this amazing culinary tradition and wisdom of the Korean Buddhist Temples has been brought to the UK.