Featured project
Dialogue between plate and dish
Set amidst the rolling hills of Somerset, Osip is a place shaped by its surroundings. Led by chef Merlin Labron-Johnson, the restaurant is grounded in seasonality, locality and a deep connection to the land. But beyond ingredients and technique, there is another element that quietly defines the experience: the plate itself.
At Osip, plate and dish exist in dialogue, each influencing how the other takes shape.
Cooking in response to the plate
Rather than selecting tableware to match a finished dish, the relationship between plate and dish is carefully considered at Osip. The shape, depth and texture of each piece influence how a dish is presented and experienced.
This approach reflects the restaurant’s focus on clarity, restraint and attention to detail. Every element is thoughtfully composed, allowing both the food and the object to play their part.
As a result, each dish is not only defined by the ingredients and the season, but also by the plate on which it is served.
Embracing irregularity
The Perfect Imperfection collection by Roos Van De Velde plays a central role in this dialogue between food and form. Each piece carries subtle irregularities, shaped by chance and process rather than strict uniformity. These imperfect contours invite a different kind of plating. Dishes are not centred or symmetrical, but allow to follow the movement of the object. In this way, imperfection becomes a tool, guiding both the chef and the eye.
Clarity and quiet precision
In contrast, the Silhouette collection by Sergio Herman offers a more restrained canvas. Inspired by natural forms such as clouds and petals, its shapes remain subtle, balanced and precise. Here, the plate recedes. It creates space. This allows ingredients to stand on their own, emphasising colour, texture and composition. At Osip, where dishes are defined by seasonality and purity, this quiet presence becomes essential.
Elevating the composition
With Inku, also by Sergio Herman, the table becomes more expressive. Drawing on Japanese aesthetics and natural structures, the collection introduces height, rhythm and tactility. The elevated forms, such as the pedestal plates, subtly shift the perspective of a dish. They invite attention, framing each element while maintaining a sense of calm.
A shared philosophy
What connects Osip and these collections is a shared way of thinking. A focus on essentials. A respect for material. A belief that beauty lies in nuance rather than excess. Just as the kitchen begins in the fields and gardens surrounding the restaurant, the final expression of each dish is also shaped by the object it is served on.
