Osip

Formerly located in the centre of Bruton, Osip is now situated more rurally, in a stunningly renovated former pub that retains the minimalistic elegance of the original. Forward-thinking chef Merlin Labron-Johnson and his enthusiastic team are passionate about their farm-to-table ethos, with the surprise tasting menu showcasing an array of home-grown and locally sourced produce. Dishes like chilled tomato consommé with fig oil shine in their technical precision and pure, natural flavours. The wine pairings highlight organic and biodynamic choices.

• Merlin Labron-Johnson is the chef behind Osip.
• The restaurant is in a renovated former pub in a rural setting outside Bruton.
• Osip operates as a farm-to-table restaurant with produce grown on its own farm and garden, plus ingredients from local growers and neighbours.
• The Michelin Guide lists Osip as a one-star restaurant in Bruton, with a focus on sustainable practices and organic/biodynamic wine pairings.

Signature Ingredients

• Beetroot
• Courgette / yellow courgette
• Tomato
• Eel
• Scallop
• Duck
• Gooseberry
• Ewes' milk / ricotta
• Honey
• Charcuterie / cured pork
• Wild herbs and flowers

Menu Summary

• Osip offers a seasonal lunch and dinner experience built around a changing set menu.
• The current menu PDF lists a lunch menu (£95) and a tasting menu (£140).
• The site also lists a separate signature menu (£195), plus vegetarian versions and beverage pairings.
• Example dishes on the current menu PDF include farm crudités with whipped sesame, chilled tomato tea, fermented potato brioche, barbecue eel with shiso and preserved cucumber, raw scallop with strawberry vierge, beetroot taco, pekin duck with grilled cherries and mole, gooseberry sorbet, pistachio tart, and cherry/meadowsweet pâte de fruit.
• The menu changes frequently and is served as a no-choice experience at the table.