On August 20th, Merlin Labron-Johnson, the chef with a passion for sustainable farming, officially opened the doors of his new restaurant, Osip, in the heart of Somerset. The restaurant’s much-anticipated launch has quickly captured the attention of food enthusiasts eager to experience Labron-Johnson’s unique approach, which seamlessly blends the art of farming with the culinary craft.

The restaurant aims to connect guests to the land in a way that transcends the dining experience. Labron-Johnson, who describes himself as a farmer first and chef second, has long championed the field-to-plate philosophy. This new venture seeks to elevate that ethos, making it the centrepiece of the Osip experience.

The restaurant’s menu is a reflection of Somerset’s rich agricultural landscape. Each dish is crafted with ingredients sourced from hyper-local producers, ensuring that the essence of the region is present in every bite. Two nearby farms and an orchard provide the majority of Osip’s produce, with the local community contributing surplus fruit and foraged ingredients. This collaborative approach not only supports local artisans but also ensures that the menu is shaped by what the land provides, making it truly seasonal and biodynamic.

In keeping with Osip’s commitment to sustainability, the wine list is carefully curated, featuring selections from small-scale, sustainable growers. The drink menu also includes local spirits and traditional ciders, such as the annual Osip Cider, made from a blend of apples native to Somerset. These beverages are a celebration of the region’s agricultural heritage.

Adding to the sensory experience, Osip also doubles as a gallery space with a rotating portfolio of artists holding yearly residencies. The inaugural artist, Christopher Le Brun, will have his works permanently installed as part of the restaurant’s visual identity. This initiative underscores the restaurant’s commitment to creativity, not just in the kitchen, but in every aspect of its environment.

The opening of Osip is as much about the community as it is about the food. The restaurant’s reliance on local growers and foragers, along with the community’s generous support, spotlights a collective effort to put Somerset on the gastronomic map. It’s a celebration of the region’s produce and people, brought together under the careful stewardship of Merlin Labron-Johnson.

In an era where the origin of our food is increasingly significant, Osip stands as a model for what the future of dining could be: rooted in the land, supported by the community, and celebrated through the art of food and hospitality. For those eager to experience Osip, bookings are now live on the Osip website, offering diners a chance to be part of this new chapter in sustainable dining.