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OSIP 0031
Heckfield Place Hook RG27 0LD United Kingdom
Time 6:30pm - 9:30pm
Price £95 - Including a Welcome Drink

February 29 2024 - Hearth Suppers: Merlin Labron-Johnson x Skye Gyngell

As part of our Hearth Suppers, Head Chef and owner of Somerset-based, Michelin-starred restaurant Osip will join our Culinary Director Skye Gyngell in Hearth on 29 February 2024.

Together, he and Skye will collaborate on a three-course menu that embraces their shared cooking philosophies and appreciation of the very best ingredients sourced as close to home as possible - cooked over fire.

Gather for a Bruton-made welcome cider (from 6:30 PM) while Skye and Merlin give an introduction to the thoughtfully curated menu, before sitting down at a long table for an evening of heartfelt food and drink.

Spaces are limited, and we expect this special event to fill up quickly. Advanced bookings will be available from 12 January 2024 for guests staying with us on 29 February and for Friends of Heckfield Place – our local membership that offers early booking availability to our Hearth Suppers and exclusive access to guest speakers, workshops and more.

Learn more about becoming a Friend here.

Bookings for outside guests will open on 24 January. Places cannot be guaranteed, but get in touch to join our waitlist.


Originally from Devon, Merlin realised his passion for cooking at a young age and left school at the age of 16 for France, where he cut his teeth at the two-Michelin-starred Albert 1er in Chamonix, and then cult restaurant In De Wulf in Belgium.

He then returned to the UK and found success during his time at Portland Restaurant and Clipstone, before opening his first solo venture, Osip in Bruton, in 2019. Embodying his farm-to-table philosophy of cooking and inspired by the ‘tables d’hote’ of France, Merlin allows the quality of the ingredients available to guide his cooking.

Skye joined Heckfield Place as Culinary Director before its opening, and has been instrumental in guiding the culinary concept and estate offering. Her signature style of dishes created using local, fresh ingredients underpin all that is served at Heckfield Place, with Skye working closely with the Home Farm team to serve produce grown on the estate.

Skye also opened Spring Restaurant in London in 2014 which is her first solo venture. The restaurant brings Skye’s acclaimed ingredient-led cooking to the New Wing of Somerset House, the renowned arts and cultural centre in the heart of the West End.