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Maureen Evans — Osip — 2019

Osip is small farm-to-table restaurant in Bruton, in the heart of Somerset. It is the first solo project by chef Merlin Labron-Johnson, and was awarded its first Michelin star in January 2021, just over a year after opening its doors. Osip’s ever-changing menu sets out to celebrate the the bounty of the countryside that surrounds the restaurant, and shines a light on the produce that Merlin grows himself at his nearby vegetable garden.

Organic and biodynamic vegetables lead the way in the kitchen each day. Pairing ingredients from his allotment with produce farmed specifically for Osip at an aquaponic farm just outside of Bruton, Merlin allows the quality of the ingredients available to guide his cooking. Taking influence from his time spent living in France, the carefully considered, unpretentious dining experience is inspired by the French ‘tables d’hôte’, removing the traditional menu from the tables and letting guests put their faith in the kitchen.

With Merlin’s keen eye for design and interiors, the space is warm, simple and soothing with soft colours. His attention to detail is clear from the plates the food is served on, which include pieces by KANA, Sue Paraskeva and My Hungry Valentine, as well as the staff uniforms by Studio Nicholson.

Osip on another pantry

Merlin Labron-Johnson, Osip

Wild Duck Tourte

— the pantry post.

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