We are proud to share our recent collaboration with the acclaimed Michelin-starred restaurant, Osip, in Bruton, Somerset for the launch of their new Rooms.
Founded by chef Merlin Labron-Johnson, Osip is known for quiet elegance and their farm-to-fork focus, growing most of their produce on site.
Image Credit: Osip
We worked with Merlin to create a bespoke breakfast set based on our Line Noir collection. Reflecting on his perfect breakfast, Merlin says:
“Ours is going to be quite nice: a small selection of charcuterie and cold cuts made by the kitchen from some Large Black pigs. Juice from the orchards and a zingy green one made from sorrel. Cheeses. A freshly baked loaf of bread. A mountain of butter. Honey from the seven hives at the farm. A soft buttery breakfast bun with black cardamom and pear, warm from the oven. Jams, granola, yoghurt etc. Oh, smoked trout with hay and boiled eggs!
I worked with the nice people at John Julian to create some serving dishes that felt quite traditional but with an elegant, timeless quality to them.”
Our collaboration with Osip beautifully reflects a shared commitment to sustainability and provenance. Osip's farm-to-fork ethos resonates deeply with our own values: working with clay dug in the South- West, producing in small batches, and crafting everything by hand in our Wiltshire studio. Together, this partnership tells a story of conscious creation - from soil to table.
You can see our work in use at Osip in Bruton or explore our current Line Noir Collection for your own home.