The Modern Houseのインスタグラム(themodernhouse) - 10月18日 16時43分

After several years working in London, heading the kitchens at Portland and Clipstone, and picking up a Michelin star aged 24, Devon-born @merlin_johnson has returned to the West Country to pursue a more direct relationship with the seasonal ingredients he likes to cook with. Located in Bruton, Merlin’s @osiprestaurant puts out menus made with Somerset ingredients and the bounty of his various allotments, which he got going earlier this year during lockdown. Head to our bio to read more on his approach to food, as well as a recipe for hay baked chicken with a gratin of sweet onions and chard.

Interiors by @frankandfaber

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