The Michelin Star Restaurant in a 300-Year-Old English Country House | On The Line | Bon Appétit
Video Overview & Insights
“Osip is a small farm-to-table restaurant in the English countryside. We have a Michelin Star and people travel countries to come eat dinner here.” Today, Bon Appétit spends a day on the line with Chef Ciaran Brennan, head chef at Osip in Somerset. Operating out of a 300-year-old house in the English countryside, Osip grows most of its own produce, letting nature decide what’s on the menu.
As a very experienced venison butcher; I recommend you remove the loin before any other cuts. You will get 20 percent more loin, which is the premium cut.
Osip is a 2025 Conde Nast Traveler Hot List Restaurant Winner.
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This kind of looks kind of so delicious kind of love this video kind of
ABOUT BON APPÉTIT
Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
Again microscopic portions. How can you really enjoy a meal when its literally 2 bites.... doesn't need to be gigantic, but this is ridiculous. 90% of the cost is labour anyways...
More User Perspectives
He said "heaps" .. twice. To indicate ( a large amount. )
He has obviously travelled/stayed in/lived in, Australia. At some point.
A very entertaining video
@FrancisCollins-z1yAt the end of the day, nothing beats a big plate of pasta 😄
@sinophiliagorgeous cross section omg....
@ce7406Country house would be a misnomer in british english
@giorgioelgar2272They never mention if the restaurant is successful?
@epep50Passionate chef life
@jmkid2854정말요리잘하시네요
@박상희-k3t세계위인전
@박상희-k3t그림자레스토랑
@박상희-k3t차조립레스토랑하우스
@박상희-k3t차 푸드
@박상희-k3t모든세상에언어는 요리를사용할때 도구다
@박상희-k3t언어의날카로움 도구다
@박상희-k3t1:33 Minecraft creeper backpack
@DanielCho1997great to see such a young chef, extremely knowledgeable and passionate with huge success already. He might be Irish too with the love for guiness
@niallmullamulla9493Why wouldn't you cut the tenderloins out before you broke it into primals?
@dowlingadvisor🤣I would have like to see the whole day until one, Don t underestimate my attention span and interest please!
@maryblue6071This is a breath of fresh air in the hellscape of typical modern cuisine.
@wil-e4cI started this video thinking I was listening to Loyle Carner’s voice and had to check what channel I was on
@hotfairflames6596Nice Guinness commercial.
@PixelPioneerSweI am so jealous of what you guys do, I wish I could just live of the land in calmness.
@gambit6435Those farmers are down bad these days lmao...
@yellowman617How about serving a dinner size rather than an appetizer
@DavidGardiner-ko9rvThat looks nothing like wild deer in the US...
@Suprdave123I went here in July, it was amazing.
@amg00322the passion is there and i love it
@TheMorsiCAThis guy is cool. Concise infrmative and obvioisly great at what he does and very passionate. Doesnt seem to up himself either. Brilliant
@DanielMackenzie-kl2niWoW 🤩
@michelalbert5529Do they have wings and ranch, if not I’m not going.
@teabaggervance8The guy with the creeper backpack at 1:32 😂
So random in a small English town and I love it
fullhd max? really?
@duhamuk8802Watching this while eating taco bell
@EmilyWard-s5jMeat glue in Michelin star restaurant wtf
@alzhang8So the Dog Peee & 🗣💩 (Garden)
@iceling01nice cairan!!
@johnniebarrowcliff7979It’s beautiful the start of the video itself explains tat all.
@vivekpurushothaman1243I swear I got like 15 capital one adds on this single video alone. So annoying. The video is amazing though- thank you!
@AngelanialfordFine
@sidibemohamed4868When it comes to wild garlic you can pull it and will get an even more fulfilling pice of wild garlic. Just make sure to be careful.
@danalog1529Everything looks amazing! But I particularly liked the Chicken dish at the end!
@rtsamuel3For me, the definition of "Michelin Star Restaurant" has always been: pretentiously pretty food in tiny little portions ridiculously over-priced.
@markmarsh27cant really be doing 18hr days too much there an issue somewhere like you need more staff or something , train people so you can trust them
@FuuuuuuuuuuuuuckshhjitSuch a beautiful restaurant!
@calbears12345beautiful kitchen lol
@tomselby24