Michelin-starred restaurant Osip - from Merlin Labron-Johnson and hospitality group Smith & Willis - will reprise the Osip Collaborates chef series with Plot 26. In honour of chef Merlin’s love and admiration of the outdoors, the second season will see Osip host some of their favourite chefs from around the world, and shine a light on the intrinsic relationship between the kitchen and the garden. The series will launch this spring, with a dinner with Nicolai Nørregaard of renowned 2* Michelin-starred and Green-starred Copenhagen restaurant Kadeau, on 19th May.
Both Merlin and Nicolai share a devotion to local, seasonal produce; the kitchen at Osip begins not within its walls but in the restaurant’s two local farms and orchard - where 85% of their produce comes from. Guided by biodynamic principles and the seasonal rhythms of the West Country, the menu evolves constantly - shaped by what nature offers at its peak. Similarly, the Kadeau kitchen uses the best produce from their garden on Bornholm; a small island in the Baltic Sea, just off the coast of Sweden, with its very own special microclimate. Kadeau has a strong focus on foraging and fresh produce in the warmer months, and preservation in the colder months, using over 50 different preservation techniques. Merlin and Nicolai will work together to deliver a menu not only inspired by their shared cooking philosophy, but also one which utilises the very best of seasonal produce available at Osip’s farms on the day.
Driven by Merlin’s passion for nature, the new Plot 26 series highlights the kitchen’s deep-rooted connection to the garden - from farms, to market gardens, allotments and other agricultural pursuits.
The new Plot 26 series will also feature further collaborations with world renowned restaurants throughout the year, all famous for their connection to the land. These include Michelin and Green-starred farm-to-table Le Doyenné - set within the historical grounds of the Château de Saint-Vrain, just outside of Paris in June; Celele - whose menu is based on the culinary culture and biodiversity of the Colombian Caribbean - in July; and Canada’s Best Restaurant, Pearl Morissette, hailing from from Ontario’s wine-country, in November.
Plot 26 follows Osip’s 2025 collaboration series, Osip Collaborates: Japan, which saw Merlin collaborate with a host of famed Japanese restaurants and chefs, such as Tetsuro Maeda of Txispa, Kanji Kobayashi from Villa AiDa and Endo Kazutoshi of Endo at the Rotunda.
The Osip and Kadeau Plot 26 set menu will cost £215pp with supplementary drinks pairings available. Reservations can be made for 6.30pm and 7.30pm. There will be 28 tickets across two sittings on the night. Tickets can be booked HERE from 3pm on 22nd April.
