Former Portland and Clipstone chef Merlin Labron-Johnson’s departure from the capital was a blow to London’s food scene but its loss has been Somerset’s gain. While he made his name as a chef in the UK in London, much of Labron-Johnson’s cooking career has been spent in more rural locations, such as Belgium’s In De Wulf, so his move wasn’t a complete surprise.
Osip launched in 2019 within boutique hotel Number One Bruton but has since moved to much larger digs about five minutes’ drive east of the upmarket Somerset town. Set within a carefully renovated 18th century former pub, Osip 2.0 is being billed as a ‘complete re-imagining’ of the Michelin-starred farm-to-table concept.
The menu is described as evolving daily and is an expression of the Somerset landscape. At lunch a slightly shorter menu is served alongside longer standard and vegetarian options.
Drinks follow a similar theme, with Osip’s wine programme focused on small-scale sustainable growers and featuring some of the biggest names on the low-intervention scene. There are also a fair few locally-made spirits and ciders on offer including Osip Cider, which is made with a blend of apples that are native to Somerset.
In June 2025, Osip introduced onsite accommdation with four rooms named after rivers in Somerset - Avon, Brue, Somer and Pitt - making the pilgrimage to taste Labron-Johnson’s food even easier.
