Having picked up his first Michelin star at just 24 and honed his skills in some of London’s finest restaurants including The Conduit and Portland Restaurant, Devonian chef Merlin Labron-Johnson has announced plans for a new restaurant in Bruton, Somerset. Lucky us, right?
Merlin, who has lent his middle name, Osip, to the project (after Russian poet Osip Mandelstam), will be manning the stoves himself here and promises an offering that will be “simple and unpretentious but prepared with imagination and plenty of care.”
The focus will be on organic and biodynamic West Country produce, showcasing wild game, seasonal veg and, of course, plenty of cider. Produce will be sourced locally, either from the allotment (which is a five-minute walk from the restaurant itself) or from a collection of small farms across the South West including The Husbandry School in Devon, Bengrove Market and Westcombe Dairy, and from growers such as Charles Dowding.
Expect dishes that let the quality of the ingredients shine, as well as a focus on keeping waste to a minimum, with fruit and herb trimmings, animal fats, offal and bones all cleverly incorporated into dishes.
Osip is set to open on 22 November – keep up to developments on its Instagram account.