Merlin Labron-Johnson's guest appearances

Merlin Labron-Johnson

The Last Supper

Food Tribe

The Filling with Anna Barnett

Selina Periampillai

Ben Chapman

Gordon Ramsay

Tim Francis

Hetty McKinnon

Jamie Oliver

Jonathan Bartley

Russell Tovey

Rachel Khoo

Laura Jackson

Melissa Hemsley

Sarah Corbett

Tom Hunt

Dan Pink

Kelly Osbourne

OwlTail

EPISODE SYNOPSISBeautiful Bruton in Somerset is the destination for this week’s The Filling podcast as Anna Barnettjoins chef and restaurateur Merlin Labron-Johnson in his 15 th Century home to chat about hisillustrious career beginning with his training in classical French cuisine, to his successful return toLondon and opening 3 restaurants in 5 years (including a Michelin star), and his eventual move toSomerset where he now runs The Old Pharmacy, a French style épicerie, and Osip, a nose-to-tailrestaurant with no menu: a Michelin starred paean to the local produce.EPISODE NOTES13:00 – 14:30) Here Merlin talks through his chef training abroad in Switzerland, Franceand Belgium confessing his love of and respect for classical French cooking techniques.26:00 – 28:35) Seasonality and provenance are very much at the heart of Merlin’s cookingand underscore the ethos to his restaurants. Here he details how an emotional connection to thefood you’re eating makes it taste better.29:00 – 32:00) Merlin’s school days are recounted here with the chef confessing that hewasn’t particularly well-behaved at school. However, this gave him the opportunity to work in theschool kitchen and from there a love of cooking was born.41:30 – 44:30) Returning from working abroad Merlin had no real plan. So how did taking ajob to pay the bills result in a Michelin star and launching 3 London restaurants in 5 years?51:00 – 55:00) What does a restaurant that offers no menu to its diners look like? HereMerlin explains how dishes evolve through seed planting, cultivation, and harvesting: it’s all in theseasonality.58:50 – 01:02:00) Merlin passionately recounts his ongoing commitment to working forrefugee charities here cooking for over a thousand displaced people in Lesvos and Calais.TOP QUOTES“If I’m a little over-excited it’s because of you and that cookie.” Anna“Cooking, for me, is about respect for tradition with an eye to innovation.” Merlin“As a child I was only interested in getting into trouble and then I found cooking and I becameobsessed with being a chef, but not just any chef: the best chef in the world.” Merlin“Some of the best dairy products, meat and fish I’ve ever had are produced in Somerset.” Merlin“Limitations create the greatest identities.” Merlin“We just say hi, thank you for coming, and this is what we’re going to cook for you.” Merlin“I’m two moths clean of carbs and sugar; and it’s not enjoyable.” AnnaRESOURCESwww.osiprestaurant.comwww.flourishfarmstead.comwww.helprefugees.orgwww.imadssyriankitchen.co.ukwww.caffesicilia.itwww.studionicholson.comwww.thefelixproject.orgABOUT THE GUESTGrowing up in south Devon, Merlin was always surrounded by organic and sustainable farming. Hisparents – a poetry writer and museum curator – always made sure there were good organicvegetables and wholesome food on the table. However, it was a disruptive school-life that foundhim assisting in the school kitchen, rather than attending classes, that really inspired Merlin tobecome a chef. After training extensively in traditional French cooking techniques across Europe,Merlin returned to London where he took the job of head chef at ‘Portland’ restaurant; 9 monthslater he was awarded a Michelin star. Two more restaurants followed, ‘The Conduit’ and ‘Clipstone’,before Merlin decided to start his own ventures in Bruton, Somerset. Now he run the French styleépicerie, ‘The Old Pharmacy’, as well as the Michelin starred ‘Opis’ a no-menu restaurant showcasingthe very best of Somerset produce.Instagram@merlin_johnsonABOUT THE HOSTAnna Barnett displayed an enthusiastic interest in food, cooking (and especially eating) early in life;eagerly joining her nan in the kitchen to observe and learn the traditional baking, ingredients, andrecipe techniques that would prove to serve her in the future. After several years working in TVproduction and fashion, Anna’s natural culinary passion and energy led to a series of supper clubs,pop-up restaurants, and professional catering. Subsequently, Anna released her debut cookery book‘Eat the Week’ in 2015 and spent several years writing ‘The Reluctant Vegetarian’ blog for TheIndependent newspaper as well as contributing to Vogue. For over a year and a half Anna wrote thefood pages for Grazia magazine, and now has a column writing for The Evening Standard onlinewhere she shares recipes and food and travel recommendations, as well as interviewing some of theworld’s most eminent chefs.Instagram: @annabarnettcooks

EPISODE SYNOPSISBeautiful Bruton in Somerset is the destination for this week’s The Filling podcast as Anna Barnettjoins chef and restaurateur Merlin Labron-Johnson in his 15 th Century home to chat about hisillustrious career beginning with his training in classical French cuisine, to his successful return toLondon and opening 3 restaurants in 5 years (including a Michelin star), and his eventual move toSomerset where he now runs The Old Pharmacy, a French style épicerie, and Osip, a nose-to-tailrestaurant with no menu: a Michelin starred paean to the local produce.EPISODE NOTES13:00 – 14:30) Here Merlin talks through his chef training abroad in Switzerland, Franceand Belgium confessing his love of and respect for classical French cooking techniques.26:00 – 28:35) Seasonality and provenance are very much at the heart of Merlin’s cookingand underscore the ethos to his restaurants. Here he details how an emotional connection to thefood you’re eating makes it taste better.29:00 – 32:00) Merlin’s school days are recounted here with the chef confessing that hewasn’t particularly well-behaved at school. However, this gave him the opportunity to work in theschool kitchen and from there a love of cooking was born.41:30 – 44:30) Returning from working abroad Merlin had no real plan. So how did taking ajob to pay the bills result in a Michelin star and launching 3 London restaurants in 5 years?51:00 – 55:00) What does a restaurant that offers no menu to its diners look like? HereMerlin explains how dishes evolve through seed planting, cultivation, and harvesting: it’s all in theseasonality.58:50 – 01:02:00) Merlin passionately recounts his ongoing commitment to working forrefugee charities here cooking for over a thousand displaced people in Lesvos and Calais.TOP QUOTES“If I’m a little over-excited it’s because of you and that cookie.” Anna“Cooking, for me, is about respect for tradition with an eye to innovation.” Merlin“As a child I was only interested in getting into trouble and then I found cooking and I becameobsessed with being a chef, but not just any chef: the best chef in the world.” Merlin“Some of the best dairy products, meat and fish I’ve ever had are produced in Somerset.” Merlin“Limitations create the greatest identities.” Merlin“We just say hi, thank you for coming, and this is what we’re going to cook for you.” Merlin“I’m two moths clean of carbs and sugar; and it’s not enjoyable.” Anna RESOURCES<a href="http://www.osiprestaurant.com" rel="nofollow" target="_blank">www.osiprestaurant.com</a><a href="http://www.flourishfarmstead.com" rel="nofollow" target="_blank">www.flourishfarmstead.com</a><a href="http://www.helprefugees.org" rel="nofollow" target="_blank">www.helprefugees.org</a><a href="http://www.imadssyriankitchen.co.uk" rel="nofollow" target="_blank">www.imadssyriankitchen.co.uk</a><a href="http://www.caffesicilia.it" rel="nofollow" target="_blank">www.caffesicilia.it</a><a href="http://www.studionicholson.com" rel="nofollow" target="_blank">www.studionicholson.com</a><a href="http://www.thefelixproject.org" rel="nofollow" target="_blank">www.thefelixproject.org</a> ABOUT THE GUESTGrowing up in south Devon, Merlin was always surrounded by organic and sustainable farming. Hisparents – a poetry writer and museum curator – always made sure there were good organicvegetables and wholesome food on the table. However, it was a disruptive school-life that foundhim assisting in the school kitchen, rather than attending classes, that really inspired Merlin tobecome a chef. After training extensively in traditional French cooking techniques across Europe,Merlin returned to London where he took the job of head chef at ‘Portland’ restaurant; 9 monthslater he was awarded a Michelin star. Two more restaurants followed, ‘The Conduit’ and ‘Clipstone’,before Merlin decided to start his own ventures in Bruton, Somerset. Now he run the French styleépicerie, ‘The Old Pharmacy’, as well as the Michelin starred ‘Opis’ a no-menu restaurant showcasingthe very best of Somerset produce.Instagram@merlin_johnsonABOUT THE HOSTAnna Barnett displayed an enthusiastic interest in food, cooking (and especially eating) early in life;eagerly joining her nan in the kitchen to observe and learn the traditional baking, ingredients, andrecipe techniques that would prove to serve her in the future. After several years working in TVproduction and fashion, Anna’s natural culinary passion and energy led to a series of supper clubs,pop-up restaurants, and professional catering. Subsequently, Anna released her debut cookery book‘Eat the Week’ in 2015 and spent several years writing ‘The Reluctant Vegetarian’ blog for TheIndependent newspaper as well as contributing to Vogue. For over a year and a half Anna wrote thefood pages for Grazia magazine, and now has a column writing for The Evening Standard onlinewhere she shares recipes and food and travel recommendations, as well as interviewing some of theworld’s most eminent chefs.Instagram: @annabarnettcooks

Merlin Labron-Johnson Confesses his Love for French Cooking, the Challenges of a No-Menu and How to Spot a Michelin Star Inspector

How Food Saved My Life - Merlin Labron-Johnson the UK’s youngest chef to gain a Michelin star shares how a troubled youth led him to cook for his school, feed refugees and train with culinary luminaries. His new venture Osip is a life’s work...hear why it needs to be on your ‘must visit’ list.

How Food Saved My Life - Merlin Labron-Johnson the UK’s youngest chef to gain a Michelin star shares how a troubled youth led him to cook for his school, feed refugees and train with culinary luminaries. His new venture Osip is a life’s work...hear why it needs to be on your ‘must visit’ list.

How Food Saved My Life - Merlin Labron-Johnson

Merlin is one impressive chef. He won a Michelin star at the age of 24 and in his spare time he uses his superpowers for good, giving up weeks at a time cooking for refugees, and at Massimo Bottura’s Food for Soul charity. In this wide ranging conversation we talk about Merlin's journey to becoming a chef and how it saved him as a teen, his approach to food, the real meaning of farm to table and his charitable projects. You’ll also get the scoop on where he loves to eat out in London when he’s not in the kitchen.  Visit https://www.foodtribeblog.co.uk/ for all links and show notes. 

Merlin is one impressive chef. He won a Michelin star at the age of 24 and in his spare time he uses his superpowers for good, giving up weeks at a time cooking for refugees, and at Massimo Bottura’s Food for Soul charity. In this wide ranging conversation we talk about Merlin's journey to becoming a chef and how it saved him as a teen, his approach to food, the real meaning of farm to table and his charitable projects. You’ll also get the scoop on where he loves to eat out in London when he’s not in the kitchen.  Visit <a href="https://www.foodtribeblog.co.uk/" rel="nofollow" target="_blank">https://www.foodtribeblog.co.uk/</a> for all links and show notes.

Ep 7: The Robin Hood of food - Merlin Labron-Johnson 