Large black pig, blood sausage, STP miso
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Purple carrot, molé, macadamia nut
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Scallops, elderberry capers, reduced cider
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Dinner in rural Somerset at farm to fork restaurant @osiprestaurant a while ago. Much like Wild Shropshire, Osip focuses on cooking day to day using the best of what is delivered to their door that morning by the many local suppliers and foragers as well as what they are cultivating themselves on their two plots of land nearby. Chef and excellently named Merlin Labron-Johnson @merlin_johnson cooks a delicious 9 course menu that really focuses on each product without unnecessary distractions. Worth checking out if you are in the area.
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Michelin Guide - ⭐️
OAD -
W50B -
Best Chef Awards -
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#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best @oadtop100 @thebestchefawards