Michelin-starred restaurant Osip in Somerset, part of hospitality group Smith & Willis, has launched a new Table d’Hôte menu from chef Merlin Labron-Johnson.

Inspired by the daily menus found in rural French auberges, the three-course prix-fixe menu is available every evening and reflects the traditions of the country’s inns, an ethos that also influenced Osip’s recently launched accommodation offering.

Translating as “host’s table”, the new menu celebrates the abundance of each season, with dishes built around surplus produce from Osip’s farms and a commitment to making the most of every harvest. It also showcases the restaurant’s in-house butchery programme, where off-cuts and lesser-used cuts are utilised to maximise flavour while reducing waste.

Seasonal dishes might include chilled asparagus soup with fennel and Dorset crab; grilled Stream Farm hogget with brassicas and lamb juices; cassoulet of white beans with wild garlic and lamb fat breadcrumbs; and desserts such as drunken honey tart with mead custard, bee pollen and whisky cream.

The Table d’Hôte experience includes additional snacks, house-made Osip bread, two sides to share alongside the main course, and petit fours to finish. Guests can further enhance their experience with optional lobster or cheese courses, or replace their main course with Osip’s pre-order-only pithivier.

“In the spirit of the French auberge, we wanted to create a more accessible, rustic-inspired daily changing menu that the local community can come back to again and again,” says Labron-Johnson. “We also wanted to give those further afield, who may not have been able to visit Osip previously, the opportunity to visit us. The Table d’Hôte menu will continue to showcase the breadth and quality of produce available on our farms, whilst offering a new, more relaxed way to experience our ingredient-led approach to cooking.”

Photography: © Olivia Anderson