The Michelin Star Chef Who Sources Every Ingredient From His Farm

The Michelin Star Chef Who Sources Every Ingredient From His Farm

At OSIP in Bruton, Somerset, Head Chef Ciaran Brennan is doing something most restaurants talk about but never truly commit to — a menu that doesn’t begin at the pass, it begins at the farm. Merlin Labron Johnson built OSIP around one rule: every ingredient must come from within the surrounding landscape.

In this exclusive behind-the-scenes visit, Ciaran and head grower Jed take us across two growing sites — Dreamers Farm and Coombe Farm — before demonstrating two signature dishes: a Tokyo turnip salad with ricotta, almond praline, and pickled apricot; and a zero-waste strawberry dessert built from frozen elderflower marshmallow, strawberry granita, mead cream, and fresh meadowsweet pollen.

OSIP holds a Michelin Green Star — though as Ciaran puts it: “We opened as a farm-table restaurant long before Green Stars existed. We didn’t open it to get one.” That’s the honesty behind one of the best restaurants Somerset has to offer in 2026.

Whether you’re exploring tasting menu Somerset options, looking for luxury dining Somerset experiences, or simply want to see what Michelin Green Star dining looks like at ground level — this is it.

Ciaran Brennan chef | Ciaran Brennan Michelin | OSIP restaurant Bruton | OSIP restaurant review | behind the scenes Michelin restaurant | farm to table UK | Michelin Green Star restaurant | sustainable dining Somerset | best restaurants Somerset 2026

📌 CHAPTERS:
0:00 — 0:19 — Intro
0:19 — 0:37 — What’s Coming
0:37 — 2:09 — Picking Turnips at Dreamers Farm
2:09 — 08:03 — Salad of Tokyo Turnips, Smoked Almonds and Apricot
08:03 — 08:28 — Green Stars
08:28 — 10:15 — In the Other Farm Picking Up Strawberries
10:15 — 16:45 — Everyone likes Strawberries and Cream
16:45 — 17:22 — Outro

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