At the Table with Osip

Tucked away in the heart of Somerset, down winding lanes and among gently rolling fields, sits Osip, a small but exceptional restaurant where time moves to the rhythm of the land. Founded by chef Merlin Labron-Johnson, Osip is much more than a place to eat. It is a space where food, design, and landscape exist in quiet conversation with one another.

Each day, the menu shifts with the seasons, shaped by ingredients grown by the team on their nearby farm. Merlin describes it as a “holistic hospitality space” - one that brings together good food, thoughtful design, and a deep connection to its surroundings. “What we really want to do,” he explains, “is connect the guests and the diners to the landscape around them, opening up beautiful vistas through the kitchen into the fields and beyond.”

When we visited, that connection was clear from the moment we arrived. The old building hums with quiet energy, sunlight spilling through the windows onto flagstone floors, and every small detail, from the softly spoken service to the scent of herbs in the air,  feels considered yet entirely unforced.

It’s this philosophy, simple, grounded, and deeply sensory, that feels so aligned with our own. A shared belief in the beauty of restraint and the richness found in honest materials.

For Osip’s outdoor space, our handcrafted garden furniture was chosen to echo their own balance between traditional and contemporary. “I love the Rowen & Wren furniture,” Merlin tells us. “It really embodies our design approach at Osip. The building is about four hundred years old, and we’ve kept as much of its character as possible while adding a contemporary extension. It’s that gentle play between old and new that makes it feel alive.”

Sitting in the garden, time seems to stretch softly. The kitchen hums with quiet purpose, the fields glow in the evening light, and for a brief moment the whole restaurant is bathed in gold. “There’s a moment in the evening service,” Merlin says, “when the light is just perfect. It only lasts about twenty minutes, but it happens every night and it’s really special.”

As autumn settles in, the menu shifts once again. Apples, pears, and pumpkins begin to appear, and the first logs are lit in the fire. “It’s my favourite time to cook,” Merlin smiles, “that inter-seasonal moment where summer produce lingers but you start to welcome the flavours and feelings of the colder months.”

Life at Osip is unhurried. Comfort comes not from excess but from care — from the right level of ease, the thoughtful balance between simplicity and warmth. “We try to make spaces feel inviting,” Merlin explains, “by focusing on the small details that really matter. Comfort without clutter, simplicity without coldness.”

That same ethos runs through his life beyond the restaurant too. “One of my favourite autumn rituals is to spend an evening at home, light the fire, make something slow-cooked, pour a glass of wine, and just let everything slow down.”

It’s that sense of slowing down, of creating beauty through attention and time, that resonated most with us. A shared belief in the quiet power of small rituals; the way a table is laid, a fire is lit, a meal is shared among friends.

So much of what we admire in Osip lies in its quiet confidence. There is no rush, no grand performance, just thoughtful craftsmanship and care woven into every detail. The kind of place that reminds you, gently and without fuss, how good life can be when made with intention.