Merlin Labron-Johnson’s Osip launches Kickstarter to fund move to larger digs
Osip 2.0 is billed as ‘a more ambitious evolution’ of the original Osip concept (pictured below), which launched in the upmarket town of Bruton in 2019 and is currently ranked 24 on Restaurant's list of the top 100 places to eat in the UK as well as holding a Michelin star.
Located about five minutes’ drive from Bruton in Hardway, the second iteration of Osip will feature a garden, living space and bedrooms.
“Osip has developed into a restaurant that I am really proud of. We have so loved being right in the middle of the Bruton community but it is time to move on - not far, I might add - to a larger space that allows us to enhance the Osip experience in every way,” Labron-Johnson says.
Set to go live later today, the Kickstarter will offer gifts and experiences rather than equity with the perks ranging from tote bags to private dinners.
A country auberge
Due to open next year, the new restaurant with rooms will take the form of a country auberge, the chef says.
“We will welcome guests to explore the gardens, tour the kitchen, relax by the fire for a post-dinner drink, and stay overnight. The intention is that this will be an extension of my home, and showcase from start to finish of the craft, design and delicious food that I have fallen in love with of late. I am so grateful to our dear friends at Number One Bruton for being such a huge part of Osip’s success to date and will relish our last few months working together.”
Labron-Johnson has been working closely with design duo Atelier LK, Lisa Jones and Ruby Kean, on the new space.
Set within a newly-renovated 16th century inn, the Osip 2.0 will showcase a number of 'exciting, emerging' designers such as Andrew Pierce Scott and Tmpl Studio.
Architects Bindloss Dawes are also on board to design the space, which will have four letting bedroom above it.
The new iteration of Osip will have a bigger wine cellar and therefore a more extensive wine list, curated with a focus on organic, responsibly-grown wines from small-scale producers.
The drinks list will also celebrate West Country cider, with local ciders from makers including Fine & Foster and a collaborative Osip x Pilton cider taking a starring role.
The new space will have a nursery garden on site and the location will be closer to Dreamers Farm, where the produce for the restaurant is cultivated.
‘Simple and unpretentious’
Awarded a Green star by Michelin earlier this year in addition to its regular one, Osip is billed as restaurant that showcases the biodynamic produce that Labron-Johnson and the team have grown and harvested each day via a series of ‘simple and unpretentious courses’ that are guided by the seasons.
Taking influence from Labron-Johnson’s time spent living in France, the ‘carefully considered’ Osip dining experience is inspired by ‘tables d’hôte’, removing the traditional menu from the tables with guests asked to put thier faith in the kitchen.
Dishes include the likes of chilled tomato tea with fig leaf oil; a Spring taco with mole verde and purple sprouting broccoli; and Stream Farm chicken with wild garlic, green asparagus and a farm salad roll, bagna cauda and Westcombe caerphilly.
Sweeter dishes on the menu include a 72% Pump Street chocolate sorbet with labneh and cherries, and a burnt meringue with chicory root ice cream and bergamot marmalade.
Originally from Devon, Labron-Johnson’s cooking CV includes Albert 1er in Chamonix, France, and In De Wulf in Belgium.
In 2015 he worked with restaurateurs William Lander and Daniel Morgenthau to open Portland on Great Portland Street in London, which won a Michelin star nine months after opening.
