Merlin Labron-Johnson’s journey into gastronomy began not in culinary school, but through a barter for school lunches. Raised in Devon among organic farms and artistic parents, he first found purpose in the kitchen of a small alternative school. By sixteen, he knew he wanted to become a chef.
His career unfolded across Europe, from Switzerland to France and Belgium, where he immersed himself in classical and avant-garde kitchens. A formative period at In de Wulf in Belgium shifted his philosophy entirely—relying on intuition and traditional craft instead of contemporary tools.
At just 24, he opened Portland in London, a restaurant that quickly drew widespread acclaim. Its runaway success led to the launch of Clipstone, solidifying his reputation as a culinary force. But Merlin’s ambitions extended beyond accolades. He devoted time to community kitchens and humanitarian food projects, blending activism with hospitality.
Today, his focus is Osip, a countryside restaurant in Somerset rooted in farm-to-table simplicity and sustainability. With every plate, Merlin channels a unique mix of craft, care, and quiet conviction—earning a place among the most respected voices in modern British cuisine.
