Recently awarded a Michelin star and green Michelin star, Osip is an intimate farm-to-table restaurant that serves dishes celebrating a time and place in Somerset, using only the best local and hand-grown ingredients. Relaxed, fresh, and modern, this is a wonderful place to enjoy Michelin star food in a carefully designed environment where you will feel at home. Based in an old Ironmongers shop, this is a calm and light space with duck egg blue features.
Osip made the decision to serve food without menus so that guests can put their faith in the kitchen, creating a unique and exciting dining experience. Local seasonal food that arrives on their doorstep that morning is served on the day in the restaurant. The menu features small snacks, multiple savoury courses, desserts, and petit fours, focusing on simplicity and imagination. Incredible attention to detail is part of the dining experience, as well as a focus on vegetables and making them shine. Bespoke beverage pairings are created based on the menu, including interesting and innovative drinks. Diners can enjoy the full menu at lunch and dinner or a reduced lunchtime meal.
Owned by Merlin Labron-Johnson, who gained his first Michelin star at just 24. Labron-Johnson has worked in Michelin-starred restaurants all over the world, including as a sous chef to Kobe Desramaults at the legendary restaurant ‘In de Wulf’ in rural Belgium. The vegetables served on the menu are grown on his nearby farm.
“These are British ingredients, prepared by a British chef, yet there is a poise to Osip that feels like it has come from elsewhere. Europe, probably. The food is not overly fiddly, nor try-hard macho, not too much nor too little. The service is attentive but relaxed, administered by a team who seem pleased to be there.”
“This is the sort of restaurant where farm-to-table cooking is in the best possible hands. Labron-Johnson’s skilful and sensitive treatment of Somerset’s produce not only celebrates the area, it endorses a local food philosophy that increasingly makes sense. Both for the environment and our gastronomic pleasures.”
If you have any dietary requirements, make sure you give 24 hours’ notice so they can tailor a meal for you, and booking in advance is required as this tiny 22-cover restaurant fills up fast.