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Before Maison Osip, Merlin Labron-Johnson was searching for a farmer. Settling in Somerset after leaving London, the chef dreamed of a restaurant directly tethered to the earth. Unable to find the exact producer he envisioned, a friend lent him a plot of land, and Merlin learned to farm by reading and watching videos online. Around Osip, a small ecosystem of local farms, growers, and craftspeople slowly took root. When the restaurant moved into an old Somerset inn—once a wayside stop where travelers could eat, drink, and sleep before journeying on—the concept of "maison" clicked into place. Four bedrooms bear the names of nearby rivers, cider awaits on arrival, honey comes straight from Osip’s hives, and the bathroom products were developed in tandem with Harvest.
Maison Osip was born from a desire to bring this world home. For a year, the team worked alongside the artisans and producers in the restaurant’s orbit to curate a collection of pantry provisions and beautiful, everyday objects—some already familiar to Osip’s regulars. An online country pantry, of sorts, where one can order a small piece of Somerset life without having to squeeze it into a suitcase. From their maison, to ours.
Taste
Maison Osip · Osip · Merlin Labron-Johnson · Somerset · English countryside · Farm to table · From their maison to ours · Country pantry · Local makers · Farmers & artisans · Homeware · Ceramics · Honey from the hives · Cider on arrival
