The third event in our Chef Series with Merlin Labron-Johnson, with a portion of proceeds going towards Choose Love, a charity which provides humanitarian aid to, and advocacy for, refugees around the world.
Merlin's menu will emulate the style of cooking from The Old Pharmacy. The menu will be led by the produce that Merlin has grown himself at Dreamers Farm, his plot of land nearby, while also shining a light on the best quality ingredients from local Somerset suppliers. Drawing on flavours of rural Provence, where the French Riviera meets Northern Italy.
We can cater for vegetarians, please notify us upon booking should you wish to have this menu. Regrettably, we are unable to accomodate other dietaries due to the nature of the style of service. Please note all bookings are for two hours unless otherwise agreed. Due to the large number of diners, we will need to begin serving food within 15 minutes of your booking time.
The menu (Feasting style)
Focaccia with tropea onion, savoury and olives
Anchovies with amalfi lemon
Puntarella alla romana
Pig head `lasagna fritta’
Wood roast Pork chop, sage
Pannacotta, pear, grappa
Merlin grew up in Devon where he was always fascinated by the agriculture surrounding him. At a young age he fell into cooking in his school kitchen, realising his passion and leaving school at sixteen in order to pursue it as a career. Moving to France in his teens, Merlin cut his teeth at two-Michelin-starred Albert 1er in Chamonix, and then cult restaurant In De Wulf in Belgium, continuing to hone his skills throughout Europe before returning to the UK.
In 2015, Merlin openedPortland restaurant on Great Portland Street in London, which was awarded aMichelin star just nine months after opening when Merlin was only twenty four years old. He went on to garner critical acclaim for both Portland and itssister restaurant, Clipstone, which opened in 2016. Led by seasonal produce and shining light on great quality ingredients, Merlin’s cooking is underpinned byhis classical French training with modern and innovative sensibilities.
In 2019, Merlin opened his first solo venture, Osip, in Bruton. Embodying his farm-to-table philosophy ofcooking and inspired by the ‘tables d’hote’ of France, Osip’s menu is informed by local produce sourced from the restaurant’s allotment and garden space, runby the kitchen team themselves, with Merlin creating each dish according towhich ingredients are available that day. Just over a year after opening, Osipwas awarded its rst Michelin star.
Throughout his careerMerlin has supported and championed a number of charitable and altruisticinitiatives, including cooking regularly at the Refettorio Felix centre forhomeless people, contributing to the Chefs’ Manifesto in support of the UN’ssustainable development goals, as well as partnering with Help Refugees bytravelling to refugee camps across Europe to cook for those in need.