Merlin Labron-Johnson on why Osip 2.0 will be bigger, better and more experiential
🏠 Osip restaurant, launched in 2019, faced a six-month pause due to early investor issues and funding problems. Back on track as of January, the restaurant was partially funded by a crowdfund. Johnny Smith and Daniel Willis provided financial backing without operational roles. Osip's move from a Somerset boutique hotel to a countryside coaching inn from the 1600s includes a modern glass kitchen extension and brings a contemporary auberge experience with pre-dining exploration and four bedrooms, set to expand. The Osip team runs off-site growing operations but plans on-site herb and asparagus cultivation. The locavore restaurant maintains close ties with three to four top-notch local suppliers. Osip's cooking style combines classic Francophone techniques with contemporary finishes, heavily influenced by top-quality ingredients. The tasting menu remains at £125 for around 15 courses, adding signature dishes for sharing. The opening is slated for later in the same month after the original Osip's closure on June 30, aiming to minimize operational downtime and retain staff. Chef Merlin Labron-Johnson aspires for Osip to gain international recognition, building on its national success, including a Michelin star and a spot on the UK's Top 100 restaurant list.
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