Ciaran Brennan

The restaurant offers no fixed menu, instead serving a sequence of dishes based entirely on what arrives from the farm and local suppliers each morning.

Born in Leicester and raised in Devon, Ciaran has a strong connection to the South West. He started working for Merlin Labron-Johnson at his London Restaurant, Portland in 2016, before leaving for Australia to work at Ester in 2018, igniting his love for cooking over fire. He returned to England in 2019 to open Osip, as sous chef and was officially promoted to head chef in 2021, playing a central role in shaping Osip’s identity.

During Ciaran’s time at Osip, the restaurant was awarded a Michelin Star in January 2021, after just eight months of trading, followed by a Michelin Green Star recognising its commitment to sustainability. Osip has since gone on to receive widespread critical acclaim, including Good Food Guide Restaurant of the Year 2025 and a place on the Condé Nast Traveller Hot List as one of the most exciting new restaurants in the world.

Ciaran was named in CODE Hospitality’s 30 Under 30 list, which highlighted him as one of the most exciting young talents in the UK hospitality industry.

Ciaran’s cooking philosophy is nature-led and low-waste, taking only whole animals to make sure every part is utilised, and a focus on vegetables being the heart of every dish. Fermentation, fire cooking and foraging play a central role, and his style is defined by elegant simplicity. For Ciaran maintaining the integrity of amazing produce and having a deep respect for the local farmers and growers is integral to his ethos.

Ciaran’s menu is a celebration of all things South West - from film locations to actors and produce.