Merlin Labron-Johnson

Chef Ciaran Brennan's culinary philosophy is profoundly nature-led, deeply rooted in the concept of farm-to-table dining, and driven by a strong commitment to sustainability and low-waste practices. At Osip, the menu is not fixed; rather, it is a dynamic sequence of dishes that changes daily, dictated entirely by what is freshly harvested from their own farm and delivered by local suppliers each morning. This "nature-led" approach means planning menus in strict accordance with the growth cycles of crops and the availability of ethically raised animals, allowing the land itself to guide the culinary narrative. The restaurant cultivates approximately 85% of its produce on nearby plots, following biodynamic principles and the natural rhythms of the seasons, with the entire team actively participating in a gardening rota to foster a deep connection to the ingredients. Integral to Brennan's ethos is an unwavering respect for the integrity of amazing produce and the dedication of local farmers and growers. This respect extends to a whole-animal philosophy, where every part of the animal is meticulously utilized to minimize waste and maximize creativity. His approach champions the idea that "the less things we can kill, the better," promoting a conscious and resourceful use of every component. Vegetables, often home-grown, form the heart of every dish, showcasing their inherent flavors and textures through elegant simplicity. Brennan’s overarching vision is to create an immersive dining experience that celebrates the South West, from its unique landscape to its bountiful produce. His cooking transcends mere sustenance, offering a "plot-to-plate" journey that reflects an intimate dialogue between kitchen and land. This commitment has earned Osip not only a Michelin Star but also a Michelin Green Star, recognizing its exemplary sustainability. The restaurant's success is a testament to Brennan's ability to translate a humble, rural setting into a globally acclaimed fine dining destination through meticulous technique and a profound, authentic connection to nature. Chef Ciaran Brennan's technical style is characterized by elegant simplicity, where complex preparations serve to amplify the inherent qualities of pristine ingredients. Fermentation, live-fire cooking, and foraging are central to his method, each technique expertly applied to coax profound flavors from his nature-dictated larder. He demonstrates masterful whole-animal butchery, meticulously breaking down venison to utilize every cut, and employs modern culinary aids like transglutaminase (meat glue) to refine textures and presentations, such as creating thick, uniform venison belly skewers. His command of live fire allows for a broad spectrum of heat application, enabling slow, controlled cooking (often via gentle hanging above the grill) and concluding with intense surface searing for layers of flavor, a "reverse way of cooking" that is both technical and impactful. Precision extends to every detail, from the exact timing for blanching lobster claws to ensure perfect doneness, to the nuanced drying and flavoring of raw lobster tails with kombu seaweed before grilling. Brennan’s approach to flavor prioritizes the integrity of outstanding produce, often opting for minimal intervention to let the natural essence shine through. Flavor enrichment is achieved through traditional means like smoking quinces over wood, allowing the syrup to cling and thicken for a "cured meat" like chew, or leveraging the umami-rich properties of kombu. His plating is marked by "almost architectural precision" and "painstakingly refined" aesthetics, transforming rugged ingredients into immaculate presentations. Among his legendary signature dishes are: * **Venison Dish:** A two-part culinary narrative featuring delicate venison heart on a small taco, followed by a main course showcasing various cuts like the loin, pastrami-brined belly skewers (formed with transglutaminase for optimal texture), and a crafted venison sausage, all celebrating the nuanced game flavors. * **Chicken Pithivier:** A labor-intensive, luxurious pie crafted with minced chicken legs (forming a rich sausage meat), black truffles from Wiltshire, wrapped in chard, and encased in meticulously shaped and scored all-butter puff pastry, served with a vibrant wild garlic oil. * **Charcoal-Grilled Lobster:** Native Cornish lobsters, raw-frozen for optimal texture, extracted from their shells, and then expertly grilled over charcoal after being enhanced with kombu, served with a velvety egg yolk sauce and a rich ragu made from the lobster's less-utilized parts. * **Smoked Quinces:** Quinces roasted in a syrup of sugar, red wine vinegar, star anise, and cinnamon, then slowly smoked over wood until they achieve a dense, chewy, and intensely flavored texture reminiscent of cured fruit. * **Raw Vegetable Plate:** A vibrant and artfully arranged composition of precisely sliced seasonal vegetables (e.g., purple carrot, pink radish, cucamelon) encircling house-smoked ricotta, complemented by a local Caerphilly pesto, delicate herbs, and edible petals. * **Cep Mushroom Dish:** Foraged cep mushrooms presented in a yeasty parsnip foam, concealing a sweet onion and cep marmalade beneath, accompanied by a distinctive brioche made with fermented potatoes and a quenelle of butter dusted with cep powder.

Career

• Chef (worked for Merlin Labron-Johnson) (2016) at Portland, London
• Chef (2018) at Ester, Australia
• Sous Chef (2019-2021) at Osip, Bruton, Somerset
• Head Chef (2021-present) at Osip, Bruton, Somerset

Mentored by Merlin Labron-Johnson.