Osip
Osip
Osip
Food & Garden
Osip Restaurant Is Honing In On True Farm To Table Dining
We are always on the lookout for anyone combining sustainable farming practices, seasonal food and delicious cooking. When we were told about Osip restaurant by several people in our network, we knew we had to explore this farm to table destination. We were thrilled to learn just what they are doing to make sustainability and nourishment come together!
We discover how Osip in Somerset is redefining sustainable fine dining through regenerative farming, seasonal menus and a deeply local approach to luxury dining.
At A Glance
Founded in? August 2026
Founder? Merlin Labron-Johnson
Where is Osip located? Bruton, United Kingdom
What is Osip Restaurant known for? A menu that is hyper-seasonal and beautiful, simple aesthetics.
What type of cuisine does Osip serve? We would call this contemporary British.
Can you stay overnight at Osip? Yes, and we would recommend booking into one of their lovely rooms!
Why everyone is talking about Osip
It doesn’t hurt that Osip is the third in a line of amazing restaurants started by Merlin, but this one seems to be commanding attention all on it’s own from it’s incredible ethos and beautiful sense of place. Their menu evolves daily and is an expression of the Somerset landscape, using produce grown by the team on our nearby farms. They are also incorporating wild foraged ingredients and surplus fruit gifted by the local community.
It feels as though Osip is the pinnacle of what true farm to table dining and sustainability can be – and people are excited about.
Meet the Chef
Raised in Devon, England, Merlin worked in Michelin starred restaurants all over the world.
In 2014, he moved back to the UK to launch ‘Portland’ restaurant to great critical acclaim, earning the restaurant a Michelin star within 9 months of opening at the age of 24. A year later he launched ‘Clipstone’, a neighbourhood restaurant in Fitzrovia which won the title of ‘restaurant of the year’ at the GQ awards.
In 2018, Merlin devoted his year to working with charities such as Help Refugees, Food For Soul and the Felix Project and was subsequently included in Forbes ’30 Under 30′ list for Europe as well the Code’s ’30 under 30′ list for Hospitality for the UK.
Merlin now resides in rural Somerset where he splits his time between his Michelin starred farm-to-table restaurant ‘Osip’, his wine bar and bistro ‘The Old Pharmacy’ and the two plots of land where he grows his own fruit and vegetables.
His ethos revolves around working with the land and the seasons to create truly amazing cuisine.
The Farm Before the Plate
Sourcing locally is at the heart of Osip. They are operating on a hyper-seasonal basis, changing in line with the climate rather than the traditional harvest calendar. This allows them to work with nature and what it is producing as it adapts to a new reality of more erratic weather.
The menu is simple, pared-back, focusing on the quality of the details.’ Think herby broths, beetroot tacos and crudités of farm vegetables – plus the return of his signature cheese course featuring homemade fruit bread and truffle.
Alongside this, diners can enjoy wines from small-scale growers, alongside ciders including Osip’s own, made with apples native to Somerset.
True Sustainability is a Focus
We know that there is more to making restaurants sustainable than simple calling themselves “farm to table” and sourcing a few things locally here and there. Osip drills down into the details of this conundrum by really committing to an ethos that honors its local community and farmers. A cool 85% of the produce for the menu is grown between Osip’s two farms and orchard, and all dictated by the seasons. They also have a ‘low-meat’ credo, butchering whole animals in house for minimal waste; and they source much of what they can’t grow from hyper-local suppliers that share the restaurant’s small-scale ethos.
They have also considered locality when it comes to design, with my interior features made by local artisans – such as a countertop from Somerset-based woodworker Max Bainbridge and a earthenware floor – made from locally-sourced and acoustically absorbent earth – a stage for a raft of keenly curated furnishings. Other honourable mentions include: modern ceramics from Anna Karin and Collette Woods, and horsehair upholstery by Castle Cary’s John Boyd; to a hand-carved, English walnut bar by Forest + Found studio, and a rotating bevy of artworks led by Christopher le Brun’s pacific abstracts.
You can also purchase items you may see at the restaurant or in the rooms at their amazing online store, Maison Osip.
Why Bruton?
Tucked into the Somerset hills but easily accessible from London, Bristol, and Bath by train, Bruton is a charming market town with a rich history and vibrant atmosphere. Renowned for its beautiful architecture and thriving art scene, it’s a tranquil escape from city life.
Historical buildings are home to independent boutiques, award winning eateries and contemporary art and design. Idyllic views over the town can be seen from Bruton Dovecote, A former 16th Century watchtower.
Should You Visit?
We would say categorically yes. And what’s so great is that you can make a night of it by staying in one of their beautiful rooms (book those here). There is a lot to see in Somerset, so why not make a weekend of it? You can explore the garden at Osip, enjoy after dinner drinks and lunch the next day, and also head to Merlin’s other amazing restaurant – The Pharmacy. We think this would make for the perfect anniversary or birthday trip to do something meaningful!
FAQs
What is Osip Restaurant known for? Hyper-seasonal cuisine created by renowned chef Merlin Labron-Johnson
Does Osip grow its own food? It does some and the rest it sources from local farms!
Is Osip a Michelin-starred restaurant? Not yet but we wouldn’t be surprised if that were to come…
Why is Osip considered sustainable? Working with the climate, minimising waste and cutting down on too many animal products.
What makes Osip different from other fine dining restaurants? We think this restaurant is going beyond farm to table, they are really showing us what a holistic food system can look like that is sourced from within a small radius and where everything is thoughtful.
Written by:
Cora Hilts is our co-founder and occasionally guest edits for us about the places she loves to visit or places she feels where incredible things are happening for people and planet. When she heard about Osip she had to look into it! Having lived in London for ten years, she is always looking for destinations to go to when her and her husband go back to the U.K. as it’s a place she continues to love deeply.
