OSIP has relocated from its first spot on Bruton High Street to an 18th-century building on the edge of a pine forest near North Brewham.

The Michelin-star restaurant, which opened in November 2019, is run by chef patron Merlin Labron-Johnson who is a "farmer first and then a chef".

From its new spot a few miles east of Bruton, the Osip 2.0 hopes to continue the "ethos and concept" that has helped it gain positive acclaim over the past five years.

Chef patron Merlin Labron-Johnson at the newly relocated Osip.Chef patron Merlin Labron-Johnson at the newly relocated Osip. (Image: Osip)The "new venture" from Chef Merlin, originally from Devon, uses mostly (85%) produce sourced from their two farms and orchards, with "hyper-local producers" and a "low meat" menu.

Osip opened as the ground-floor restaurant of the Number One Bruton boutique hotel where it was a tenant of the space. 

Its new home in a former coach house, where it officially relocated last month, is a much larger space with grounds for guests to explore and four bedrooms soon to be available.

Kitchens at the newly relocated Osip, from Merlin Labron-Johnson.Kitchens at the newly relocated Osip, from Merlin Labron-Johnson. (Image: Osip)

Chef Merlin left school at 16 to train as a chef, eventually earning a Michelin star at only 24, just nine months after opening Portland with London-based restaurateurs William Lander and Daniel Morgenthau in 2014, and the critically acclaimed Clipstone a couple of years later.

Merlin now resides in rural Somerset where he splits his time between Osip, his wine bar and bistro The Old Pharmacy on Bruton's High Street, and his two plots of land where he grows produce.