Discover the Revamped Osip Restaurant: A Culinary Gem

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Explore the new Osip restaurant, where farm-to-table brilliance meets biodynamic wines in a stunning Somerset setting.

Introduction

Nestled in the picturesque Somerset countryside, the revamped Osip restaurant has emerged as a culinary destination that demands attention. After four transformative years, this farm-to-table gem has relocated to a stunningly renovated 18th-century inn, offering diners not just a meal but an experience. Chef Merlin Labron-Johnson leads this gastronomic venture with an unwavering commitment to seasonal produce sourced from his own biodynamic smallholdings. This article delves into what makes Osip a must-visit spot for food lovers and wine enthusiasts alike.

A New Era at Osip

Osip’s new location has been described as “a giant ghost building” by the Good Food Guide, a fitting description for its striking architecture surrounded by lush pine forests. The investment of £166,000 through crowdfunding has allowed for significant upgrades, creating an inviting atmosphere with whitewashed beams and leather curtains. As diners step inside, they’re greeted with a blend of rustic charm and contemporary design. The restaurant features two dining rooms and even offers accommodations for those wishing to extend their stay in this idyllic setting.

Chef Labron-Johnson’s approach is nothing short of philosophical; he emphasizes that 85% of his ingredients come directly from local sources or his own gardens. This dedication to sustainability is palpable in every dish served at Osip, where menus are crafted based on seasonal availability and weather conditions.

Artistry on the Plate

At Osip, each dish is more than just food; it’s an artistic expression. During our visit, we were treated to an array of innovative dishes that highlighted both creativity and technique. The lunch began with fermented carrot gougère paired with Keeved cider—a delightful combination that set the tone for what was to come.

The standout dish was undoubtedly the charcoal-roasted monkfish, served alongside bitter leaves and wild garlic capers. This dish showcased Labron-Johnson’s culinary prowess and ability to harmonize flavors beautifully. It was paired with Sybille Kunz’s Mosel-Riesling Spätlese Trocken 2015, which complemented the monkfish perfectly—a testament to thoughtful pairing practices.

Biodynamic Wine Selection

Osip’s wine list is curated with care, emphasizing biodynamic producers who share a similar philosophy of sustainability. Andrea Marcon, the restaurant’s beverage curator, has meticulously selected wines that reflect this ethos while also enhancing the dining experience. From sparkling options like Domaine Hugo’s zero-dosage sparkler to intriguing still wines such as Ktima Ligas’ Lamda Assyrtiko, each bottle tells a story.

However, while many pairings excelled—like the aforementioned Riesling—the list occasionally strayed towards high-acid selections that didn’t quite align with certain dishes’ subtleties. It remains clear that as Osip continues to grow into its new identity, refining its wine program will be essential in matching Chef Labron-Johnson’s vision for elevated cuisine.

The Atmosphere and Design

Walking into Osip feels like stepping into a world where gastronomy meets art. The décor reflects careful thought—lighting designed by Andrew Pierce Scott highlights each plate without overwhelming diners. Additionally, art exhibitions contribute to an immersive dining experience; Christopher Le Brun’s ethereal paintings grace the walls while Max Bainbridge’s kitchen design creates an inviting cooking space.

The overall ambiance fosters connection among diners and staff alike—on our visit, notable figures from the culinary world graced the tables alongside regular patrons. This sense of community is palpable and adds to the charm of dining at Osip.

Conclusion

In conclusion, Osip represents a remarkable evolution within Somerset’s dining scene—a place where exceptional food meets thoughtfully selected wines amid stunning surroundings. While there are areas for improvement regarding wine pairings relative to food complexity, Chef Merlin Labron-Johnson’s passion for farm-to-table excellence shines through in every aspect of this restaurant.
With future plans including guest accommodations on-site, Osip is poised to become not just a restaurant but a destination for culinary pilgrimage in 2023 and beyond.

Photo by Nick Hillier on Unsplash