Osip

In the artsy market town of Bruton, Osip has been making waves since it launched in 2019. Its trademark dishes are served within an ultra-contemporary barn, where an enormous window connects diners directly to the land.

Devon-born chef Merlin Labron-Johnson is known for achieving a Michelin star at London’s Portland within nine months of opening. When he launched Osip, he unofficially crowned Bruton as the Somerset destination of choice for fans of the (very) good life.

The restaurant was soon awarded a Michelin star, but its Green Michelin star – acknowledging sustainable credentials – is just as pertinent, since the chef is obsessed with the integrity of ingredients.

Working in collaboration with Merlin is head chef Ciaran Brennan. The pair concoct dishes that tend to be low in meat, favouring instead an approach that centres around hero vegetables prepared in thought-provoking ways. When the team do serve meat, they use only whole animals or birds – all of which are organic and prepared in-house. Guests can enjoy expertly paired drinks whether they opt for wines or non-alcoholic alternatives.

The innovative dishes change from service to service, so menus are printed on a just-in-time basis – don’t expect to be able to check it out on the website before you visit.

Trencherman’s tip

For full Osip immersion, stay in one of four dreamy bedrooms. The restrained but thoughtful handcrafted finishes take inspiration from the winding rivers and bucolic pastures of Somerset – and evoke a similarly restful response.