Osip announces Plot 26 chef collaboration series, launching in May with Kadeau’s Nicolai Nørregaard

Somerset’s Michelin-starred restaurant Osip is launching a new chef collaboration series called Plot 26, beginning on 19^th May with a special dinner featuring Nicolai Nørregaard of Copenhagen’s two-Michelin-starred establishment, Kadeau. The series, conceived by Osip chef Merlin Labron-Johnson and hosted at the restaurant’s site on the outskirts of Bruton in Somerset, is designed to celebrate the relationship between professional kitchens and the land from which their ingredients are sourced.

Plot 26 revives the format of Osip’s previous collaboration series, Osip Collaborates, which in 2025 brought together Labron-Johnson and a number of prominent Japanese chefs and restaurants, including Tetsuro Maeda of Txispa, Kanji Kobayashi of Villa AiDa and Endo Kazutoshi of Endo at the Rotunda. The new series shifts its focus specifically towards restaurants with a strong agricultural identity, drawing on Labron-Johnson’s longstanding interest in farming, foraging and seasonal cooking.

Osip sources approximately 85% of its produce from two local farms and an orchard, operating according to biodynamic principles. Kadeau, similarly, draws heavily from its garden on Bornholm, a small island in the Baltic Sea off the coast of Sweden, which benefits from a distinct microclimate. The Copenhagen restaurant employs more than 50 preservation techniques and places particular emphasis on foraging during warmer months. Both chefs share a commitment to hyper-seasonal, locally sourced cooking, which will inform the collaborative menu they develop together using produce available at Osip’s farms on the day of the event.

Kadeau was founded by Nicolai Nørregaard in 2007. The Copenhagen location holds two Michelin Stars and a Green Star, while Kadeau Bornholm holds one Michelin Star and a Green Star. Meanwhile, host venue Osip is operated in partnership with hospitality group Smith & Willis, which invested in the restaurant following Labron-Johnson’s decision to relocate to a new site with its own land and on-site accommodation, known as The Rooms. The restaurant was first awarded a Michelin Star in 2021, two years after opening, and received a Michelin Green Star in 2023. Labron-Johnson, who was raised in Devon, first gained recognition in London when he led Portland restaurant in the West End to a Michelin Star in 2014, aged 24. He subsequently opened Osip in Bruton in 2019 as his first independent venture.

Further collaborations are planned throughout the remainder of the year. In June, Osip will host the team from Le Doyenné, the Michelin and Michelin Green-starred farm-to-table restaurant located within the grounds of the Château de Saint-Vrain outside Paris. July will see a dinner with Celele, the contemporary Caribbean restaurant from Colombia, which features on the World’s 50 Best Restaurants list and bases its menu on the culinary culture and biodiversity of the Colombian Caribbean coast. The series concludes in November with Pearl Morissette, named Canada’s Best Restaurant, which is based in Ontario’s wine country.

The Plot 26’s May dinner will offer two sittings, one at 6.30pm and another at 7.30pm, with 28 tickets available across both. The set menu is priced at £215 per person, with supplementary drinks pairings available. Tickets go on sale at 3pm Wednesday 22^nd April via the Osip website. Due to the nature of the event, the restaurant has stated that dietary restrictions will not be able to be accommodated.

Food Desk

Nicolai Nørregaard and Merlin Labron-Johnson’s Plot 26 collaborative dinner takes place on 19th May 2026 at Osip, 25 Kingsettle Hill, Hardway, Bruton BA10 0LN. For further information or to book tickets, visit here.

For further information about Nicolai Nørregaard, visit his Instagram here.