Two minutes with Merlin Labron-Johnson, chef-founder of Osip
A champion of sustainability and provenance, Osip was awarded its first Michelin Star in 2021, soon followed by a Green Star in 2023. What philosophies of yours helped lead the restaurant to such accolades?
A big factor was my consideration for the environment. Sourcing ingredients responsibly and seasonally from our own land, neighbouring suppliers or the wider Somerset county is paramount to ensuring we’re doing our best by the environment. This consideration lies at the heart of Osip. We focus on the seasons, homegrown produce and connecting guests to the landscape we live in. Having our own farms very much helps us control that - we’re able to create dishes that are not only vibrant and delicious, but that reflect the here and now of where we are - both on the farm and in Somerset more generally. It changes through the seasons but 70%-90% of what we serve is homegrown, and we’re very proud of that. It creates an experience that is ever-evolving, yet always in the present.
You introduced 'The Rooms’ to Osip last year. Had you always wanted to add onsite-accommodation to the restaurant?
The Rooms had been a long term goal of mine, and it’s fantastic to see them come to fruition. I have always wanted Osip to be a holistic space for guests - a space where our ethos is evident across many facets within the building, not just the restaurant. So, we’ve transformed Osip into a guesthouse - welcoming guests for dinner, to stay and for breakfast. Our philosophies are woven into every detail, and the four rooms have been purposefully designed to embody our core beliefs.
Favourite dish on the menu?
Tricky question, as we change the menu so often. However, one dish I particularly love is the one that kickstarts every experience at Osip - our crudites and dip. Hand-picked each morning by a member of the team at one of our farms, the vegetables are served completely raw, stripped back and in their most natural form alongside just a dip or a few condiments. It’s a dish that means so much to us because it demonstrates just how delicious vegetables can be when they are grown with love and eaten virtually straight from the ground.
To hear more please get in touch with ianthe@toniccomms.co.uk