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Chef Merlin Labron-Johnson has announced plans to relaunch his Osip as a new restaurant with rooms.
Located at Number One Bruton in Somerset, Osip will relocate to a 16th century inn just outside the village.
The last service at Number One Bruton will be on June 30th. The new Osip will open at the beginning of August and will offer four bedrooms for overnight stays.
Originally a coach house erected in the era of Elizabethan England, the historic building has been reimagined to reflect the location and contrast with more “contemporary and bespoke elements”.
The new venue is a larger, freehold site, allowing for an “evolution” where Labron-Johnson is able to build on the foundations of Osip, extend his relationship with the land and enhance the guest experience. The dining space at ground level boasts a view through the open kitchen over the garden and into the fields beyond.
His new vision has attracted backing from investors Johnny Smith and Daniel Willis, who are already established London restaurateurs.
Almost all the produce used in Osip’s menus is grown between two nearby farms and orchards. The commitment to sustainability, already among Osip’s core values, will remain a fundamental element. Osip aims to open up conversations beyond the restaurant’s dining room so that guests can enjoy the connection to the land and the context of their menu.
Dishes of herb broth are served with crudités of farm vegetables and tempura potato, salted egg yolk and chives. Gnudi with peas, broad beans and smoked whey sauce or the potato brioche brushed with lamb fat, whipped butter, and cured lamb heart emphasises this “contact” with nature.
The beverage list includes wines from small-scale, sustainable growers, local spirits and traditional ciders like the annual Osip Cider, made with heritage apples. In addition, the sommelier and team produce their own in-house drinks, both alcoholic and non-alcoholic, such as sorrel and green apple juice and a soda prepared with blackcurrant leaf.
Merlin said: “Each visit to the new Osip will change — the light, the season, the time of day. We are very proud of what we built at Number One Bruton, and I am excited to expand on our relationships and knowledge to offer our guests the warmest hospitality and dining experience I can.”
