contributors
MERLIN LABRON-JOHNSON / CHEF Never very academic, Merlin spent his school years in the kitchen helping the cooks to prepare lunches for his fellow students. From then on, he was obsessed with the idea of becoming a chef and gained experience in France, Belgium and Switzerland. He credits the time he spent cooking rustic food in rural France as being the most influential in his approach to food. Today, Merlin is known for his successful UK restaurants – he headed up the kitchen at Michelin-starred Portland, before moving from London to Somerset and opening Osip and, more recently, The Old Pharmacy in Bruton. In this issue, he shares some favourite seasonal recipes (from page 253) with a focus on West Country ingredients. What is the single ingredient always worth investing in? ‘Olive…