Somerset can proudly claim home to one of the top 50 restaurants in the UK as per the National Restaurant Awards 2023.

Osip, a renowned Bruton-based restaurant, earned 24th place in the prestigious rankings, significantly jumping from the 65th position it held last year. Notably, Osip is Somerset's sole representative among the top 100 establishments.

The much-anticipated awards ceremony took place on Monday, June 12, at The Hurlingham Club in London.

The top 100 contenders and additional winners were announced during the event, sparking conversations across the culinary world. The complete list of awardees can be accessed on the National Restaurant Awards' official website.

James Healey, UK Head of On-Trade for Estrella Damm, a consistent supporter of the National Restaurant Awards, expressed his admiration for the selected establishments.

"Each year, we're astounded by the phenomenal talent that these awards recognise," said Healey. "These establishments deserve recognition for their dedication to quality and taste, and we're delighted to share our passion for brewing with them. We hope these awards inspire people to dine at these exceptional restaurants and join us in celebrating the success of the industry."

The awards heaped praise on Osip, specifically applauding Chef Merlin Labron-Johnson's efforts to establish it as a culinary hotspot in Somerset.

It is a tiny Michelin-starred restaurant serving a refined line-up of farm-to-table food.

The 22-cover restaurant grows much of its own produce and works closely with local suppliers to source the rest for a predominantly vegetarian menu. A variety of tasting menus are on offer - lunch diners can choose between a four-course' menu du jour' or a six-course tasting menu, whilst dinner offers up a full nine-course taster and the six-course.

The restaurant's strong connection with local suppliers earned particular commendation.

The awards highlighted how these relationships allow Osip to celebrate the finest local, seasonal produce. Guests are presented with dishes based on what fresh produce the restaurant has procured for the day.

They added: "As a result, no menu is presented to guests on arrival with dishes dictated by what the restaurant has been able to get its hands on that day.

"A meal will feature snacks and freshly baked bread with mains and a dessert and might include house charcuterie; egg ravioli with wild garlic; and brioche baked in herbs served with hedgerow butter."

The local links extend to its drinks selections as well, with ciders sourced from local farms and wins found through "sustainably-minded winemakers".