Merlin Labron-johnson

Growing up in the English county of Devon, Merlin’s culinary education began when he left school to train as a chef. He soon realised, however, that this training was being viewed through a distinctly British lens, and he left to gain experience overseas. Various positions and stagiaires followed, including at In de Wulf under Kobe Desramaults in Belgium. His short experience here had a seminal impact on him and one that would help define the direction of his own culinary style in later years. Wanting to explore this further, he accepted a permanent position where he remained for two years, working his way through the ranks to his ultimate position as Kobe’s Sous Chef. Then, in 2014, Merlin was approached with a proposal to lead a project in London, and Portland was opened in the city’s West End. Nine months later, when he was just 24, Portland was awarded a Michelin star. A sister restaurant, Clipstone, followed in 2016, also gaining critical acclaim in its own right. By now, his cooking had been embraced by the public and press alike, but he missed the daily connection to the land and knew he wanted to create something less constrained. In 2019, Merlin left the city behind to open Osip in Somerset as his first solo venture. In 2021, the Michelin Guide Britain and Ireland awarded Osip its first Michelin Star, followed by a Green Star in 2023. In August of 2024, Osip relocated within Somerset to a bigger site that afforded Merlin and his team the space to further develop the farm-to-table concept.