Bo.lan is founded on the belief that the best Thai restaurants should be found In Thailand. With that in mind the two chefs Duangporn Songvisava and Dylan Jones started Bo.lan. The name Bo.lan comes from Chef Duangporn’s nickname Bo and the second half of Dylan’s name Lan. It is also a play on the Thai word for vintage or ancient, which sounds the same but is spelt slightly different. Bo.lan prides itself for working closely with local farmers and feels that it has a social responsibility to the local community. Bo.lan advocates the use of bio diversified produce and this is reflected in the ever-changing menu. Bo.lan is constantly trying to lessen its environmental impact with the goal of achieving a zero carbon restaurant by 2018.