Projects

OSIP

We are happy to share news of our latest project with Osip, a petite farm-to-table restaurant in the English countryside, from chef Merlin Labron-Johnson. Merlin, formerly at London’s Michelin starred Portland has recently been awarded a Michelin star for his new venture. Osip is a rural fine-dining restaurant focussed on the freshest local produce and with no set dinner menu to ensure that only what is the utmost seasonal will be served.

Tomer and Merlin worked together on ideas for a knife design that would fit Osip’s clean, modern yet rural aesthetic and is simultaneously a pleasure to dine with. This led them to Studio Mermelada's knives designed for our Table Knife Project towards the end of 2020. Upon reopening post-lockdown, Osip’s tables will be complete with these knives - a little bit of Barcelona in Bruton, Somerset.

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Noa

HEAD CHEFS | ORM OJA AND ROMAN SIDOROV
ESTONIA

Voted the best restaurant in Estonia and positioned on the edge of glorious Tallinn Bay, Noa serves beautifully refined seafood alongside an incomparable view of the setting sun on the water.

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Mr Porter

HEAD CHEFS | ORI GELLER AND HARI SHETTY
AMSTERDAM AND BARCELONA

A refined blend of modesty and extravagance, Mr Porter is a culinary manifesto for the 21st century cosmopolitan diner and breathes fresh air into the steak house tradition.

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Prime and Proper

EXECUTIVE CHEF | VINCENT STROLIS
DETROIT, US

A landmark in Detroit’s renaissance, this is a classic American steakhouse but reinvigorated with contemporary mastery alongside a sophisticated and ever delicious menu of elevated classics.

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Vermeer

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HEAD CHEF | CHRIS NAYLOR
AMSTERDAM, NETHERLANDS

From Naylor’s ever innovating culinary laboratory comes an array of experimental and bold dishes made entirely from the produce of local farmers, which champion the pure joy of seasonal eating.

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The Jane

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HEAD CHEF | NICK BRIL
ANTWERP, BELGIUM

The Jane is a majestic 2 star restaurant housed in a former chapel to a military hospital and redesigned by the lauded Piet Boon. Head Chef Nick Bril brings his unbounded creative culinary talent to each dish and extends it far beyond into the elemental atmosphere of the place.

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Merkava

HEAD CHEFS | DANIEL OVADÍA AND SALVADOR OROZCO
MEXICO CITY, MEXICO

The dishes here are inspired by diverse cross cultural culinary traditions, from Jewish to Armenian and beyond. Vibrant in cuisine and atmosphere, Merkavá is Mexico’s very first restaurant to focus on food from Jerusalem.

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Tuljak

HEAD CHEF | LAURI-ALVARI VAHEMMA
TALLINN, ESTONIA

Housed in a beautifully restored masterpiece of Estonian modernist architecture, Tuljak serves fresh, energetic and modern dishes in constant dialogue with their surroundings. You don’t want to miss the sunset here either.

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Martin Auer

AUSTRIA

With over 650 years of baking experience under its belt, as well as a commitment to the rejuvenation of age-old baking techniques, Martin Auer is one of Austria’s biggest household names when it comes to all things bread.

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Dôme

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HEAD CHEF | FRÉDÉRIC CHABBERT
ANTWERP, BELGIUM

This intimate 30 seater restaurant, housed in a beautifully restored neo-Flemish Renaissance domed building plays host to a well-crafted and innovative menu. Immaculate dining from field to finish.

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Amber

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HEAD CHEF | RICHARD EKKEBUS
HONG KONG

At The Landmark Mandarin Oriental, Dutch Chef Richard Ekkebus heads a team of 76 strong. Maintaining 2 Michelin stars for 11 years running, the kitchen produces intricately considered French inspired dishes that showcase flavours in their purest form.

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