Raised in Devon, England, Merlin began his culinary education after leaving school to train as a chef. Looking to expand beyond the distinctly British lens of his early training, Merlin soon moved overseas to undertake international stagiaires, including at Michelin-starred In de Wulf in Belgium, under chef Kobe Desramaults.
His experience here had a seminal impact, and would help define the direction of his culinary style in later years. Merlin accepted a permanent position at In de Wulf where he remained for two years, working his way up to Sous Chef.
In 2014, Merlin was approached to lead Portland, a new restaurant opening in London’s West End, which gained a Michelin star nine months after opening, when Merlin was just 24. Portland’s sister restaurant, Clipstone opened in 2016, also gaining critical acclaim.
Missing the daily connection to the land and wanting to create something less constrained, Merlin left the city behind to open Osip in Somerset as his first solo venture in 2019 – earning a Michelin star in 2021, and a Green Michelin star in 2023.
In June 2025, Osip will launch four beautifully appointed bedrooms situated directly above the restaurant. ‘The Rooms’ will further Merlin’s vision of Osip as a holistic dining destination, allowing guests to immerse themselves in the restaurant’s field-to-plate philosophy, and explore new ways to interact with the surrounding land throughout their stay.
Designed by Johnny Smith (Creative Director of Smith & Willis), the bedrooms will blend quiet minimalism with luxury handcrafted finishes that connect the guest to the West Country landscape - including a neighbouring pine forest, grazing fields and farms – whilst remaining sympathetic to the heritage of the 17th century coaching inn.