Merlin Labron-Johnson
Chef & Ower of Osip
1 Michelin Star
In 2019, he opened Osip in Somerset, creating a restaurant centred entirely around the rhythms of nature. Awarded a Michelin Star in 2021 and a Michelin Green Star in 2023, Osip has become one of Britain’s leading examples of contemporary farm-to-table dining.
That same philosophy now extends to The Pharmacy and Pharmacy Field Kitchen, where seasonal cooking is combined with immersive hospitality and outdoor experiences. Guests are invited to discover the farms, meet the producers and experience the full journey of food from field to table.
For Merlin, great cooking is never about complexity for its own sake. It is about seasonality, simplicity and creating meaningful connections between people, ingredients and the landscape that produces them.
At Gastrosophy Fest 2026, Merlin Labron-Johnson will join the conversation around The Value of Nourishment and Its Journey, sharing his perspective on regenerative farming, seasonality and the role gastronomy can play in reconnecting people with the land.
Merlin Labron-Johnson belongs to a generation of chefs who see gastronomy as an extension of nature rather than simply a creative exercise in the kitchen. Raised in Devon, England, he began his culinary journey straight after school, driven by a desire to explore different food cultures and deepen his understanding of ingredients.
His career took him to the Michelin-starred In de Wulf in Belgium under Kobe Desramaults, an experience that profoundly shaped his approach to cooking. He later led Portland in London’s West End, earning a Michelin star just nine months after opening at the age of only 24. After the success of Clipstone, Merlin chose to leave city life behind in search of a closer connection to the land.
