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Merlin Labron-Johnson

Merlin is chef-patron of Osip restaurant in Bruton, Somerset. Growing up in Devon, he was always fascinated by the agriculture surrounding him. At a young age he fell into cooking in his school kitchen, realising his passion and leaving school at sixteen in order to pursue it as a career. Moving to France in his teens, Merlin cut his teeth at two-Michelin-starred Albert 1er in Chamonix, and then cult restaurant In De Wulf in Belgium continuing to hone his skills throughout Europe before returning to the UK.

In 2015, Merlin opened Portland restaurant on Great Portland Street in London, which was awarded a Michelin star just nine months after opening when Merlin was only twenty four years old. Four years later in 2019, Merlin opened his first solo venture, Osip, in Bruton. Embodying his farm-to-table philosophy of cooking and inspired by the ‘tables d’hote’ of France, Osip’s menu is informed by local produce sourced from the restaurant’s allotment and garden space, run by the kitchen team themselves, with Merlin creating each dish according to which ingredients are available that day. @merlin_johnson @osiprestaurant
Merlin Labron-Johnson, Osip

Wild Duck Tourte

— the pantry post.

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