The Michelin-starred restaurant from chef Merlin Labron-Johnson – will launch four beautifully appointed bedrooms situated directly above the restaurant near Bruton, Somerset.
‘The Rooms’ will further Merlin’s vision of Osip as a holistic dining destination, allowing guests to immerse themselves in the restaurant’s field-to-plate philosophy, and explore new ways to interact with the surrounding land throughout their stay.
Designed by Johnny Smith (Creative Director of Smith & Willis), the bedrooms will blend quiet minimalism with luxury handcrafted finishes that connect the guest to the West Country landscape – including a neighbouring pine forest, grazing fields and farms – whilst remaining sympathetic to the heritage of the 17th century coaching inn. Each room is named after a river in Somerset: Avon, Brue, Somer and Pitt.
As a continuation of Osip’s sustainable ethos – which saw it awarded a Michelin Green star in 2023 – most of the materials have been sourced and crafted locally. All of the rooms will see exposed beams, oak floors and neutral decor paired with handmade jute rugs, a carefully curated selection of objet d’art and live-edge English Oak headboards and bedside tables, which are from trees felled within a 10 mile radius.
Two duplex rooms – Avon and Brue – will have freestanding bath tubs, with sleeping, living and bathing spaces split across lower and mezzanine spaces. The second two – Somer and Pitt – will offer generous walk-in showers with stone flooring – all of which will be complimented by unlacquered brass bathroom hardware from Studio Ore, which will patina beautifully over time.
L-R: A view of Avon, one of The Rooms at Osip; Osip near Bruton, Somerset (David Watts)
As part of their stay, guests will be welcomed with a selection of refreshments from the kitchen including freshly baked canelés, cider by Maison Osip – the restaurant’s own bespoke product line – as well as a carafe of cleaver water, apples and apple juice.
Toiletries will be from Maison Osip, made in collaboration with Harvest using seasonally changing British botanicals and herbs, freshly picked flowers from the nearby farm will be replaced daily, while a printed welcome note will accompany a hand-drawn map showing local recommendations.
Dining will continue to be an integral part of the experience with guests given priority restaurant reservations for the night of their stay, alongside complimentary breakfast. Served in the restaurant and inspired by the breakfast offering of old French auberges, breakfast will begin with black cardamom buns, granola, yoghurt, honey from Osip’s bees and seasonal jams, all served on the table on arrival.
Guests can then help themselves to a spread including hay smoked trout, honey roast ham, fresh cheeses (including local Westcombe Cheddar and Caerphilly), boiled eggs and a butter mountain. Drinks will include tea, coffee and fresh apple and sorrel juices.
L-R: Merlin Labron-Johnson; breakfast at Osip
The dedicated Osip Concierge team will be on hand from the point of booking to arrange complimentary transfers to and from local transport hubs, as well as answer any questions you may have ahead of your stay from the point of booking.
Having won acclaim upon launching London restaurants Portland (1 Michelin star) and Clipstone, Merlin opened Osip in 2019, in its original home in central Bruton. Here, Osip was awarded its first Michelin star in 2021, followed by a Green Michelin star in 2023.
In 2024, Osip relocated to a larger, freehold site with its own land, intensifying the teams ability to immerse their guests in the surrounding terroir. Here, they create a sense of place by championing the West Country’s natural larder, with the vast majority of the menu sourced from within a five mile radius of the restaurant – including at Osip’s own two farms.
The Rooms at Osip will launch on 10th June 2025, with rooms priced from £240 per night, including breakfast. Bookings are now live HERE.
