What’s the best dessert you can get with a Michelin-star meal? A night in a room upstairs. Some of England’s best-reviewed destination restaurants give diners the opportunity to avoid the long journey home and spend the night, and now Osip, Merlin Labron-Johnson’s field-to-plate farmhouse restaurant near Bruton, in Somerset, has completed four creamy minimalist bedrooms just above the dining room.

Designed by Johnny Smith of the new hospitality group Smith & Willis, the Avon, Brue, Somer and Pitt rooms lie beneath original oak beams, with flawless oak floors covered with handcrafted jute rugs. Live-edge English Oak headboards and bedside tables, from trees felled nearby, complement the 17th-century coaching-inn setting. Deep windows let in plenty of morning light, and look out to the surrounding pine forest.

Two duplex rooms – Avon and Brue – have freestanding tubs and mezzanine sleeping rooms. Somer and Pitt have generous walk-in showers with stone flooring. All are fitted with unlacquered brass hardware from Studio Ore and offer Maison Osip toiletries, made in collaboration with Harvest.

Overnight guests benefit from priority reservations and complimentary transfers to and from local transport hubs. Guests are welcomed with freshly-baked canelé pastries and house cider. And all room rates include farmhouse breakfast from the restaurant: pastries, yoghurt, honey from Osip’s bees, hay-smoked trout, honey-roast ham, farm-fresh eggs and Westcombe Cheddar and Caerphilly cheeses.

www.osiprestaurant.com

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