Osier, the sister business to the award winning plant based restaurant Hypha is now open. Offering dried flowers and sustainable homeware the business is the creation of accountant Georgina Coathupe.
Dried flowers in wreathes and bouquets skillfully created by Georgina are the opening focus, with the business expanding into homeware and interiors and building relationships with local suppliers. In the shop/ workshop on the city walls Georgina will be producing her floral creations for wedding, businesses and shop window displays. ” I can’t wait, it feels like a dream” says Georgina. Producing the displays takes a lot of time and care. “It’s very delicate working with the dried flower. I use a lot of nature for my inspiration. I walk round the walls every day , looking for colours that go together. I Strip back the stem, add some foliage and make a bouquet taped together with compostable tape and repeat the process for a large wreath. Now we are starting to get a bit warmer again. I think things are a going to be positive, the first full summer we’ve had for 3 years! ” .
Georgina’s fiancee is Hypha owner Nicholas Friar. Osier joins Hypa, Koji , the zero waste cocktail/natural wine bar and Septa ( private dining room) as part of the family. Says Nicholas : “Osier is in line with Hypha’s philosophy of sustainability and zero waste, with a homeware focus. on zero waste earthenware and curated interiors. Everything we buy is uber sustainable and there is zero waste, we are looking at cross pollination across the venues. Big part of the business will be online, with Osier operating a s showroom, open Thurs to Sat, to build on the foot traffic on the walls. Hypha and Koji will be decked out with the stylings from Osier. ”
Hypha , the city’s first entirely plant based restaurant opened in 2019 and has gone from strength to strength receiving a coveted Michelin Green Star. The annual award highlights sustainability in the restaurant business. Hypha have achieved a zero waste kitchen via their cooking techniques, use of fermentation and in-house composting system. The fertiliser is returned to our growers to create a closed-loop system. “We won the award in Jan 21 and retained it this year. There are only 300 in the world, only one in New York and Chester has one, 30 in the UK. Its the passion of the team really. We all believe in this different viewpoint on food, its given us a pedestal to tell us the story we want to tell. ” Of the businesses’ home in Rufus Court, he says: “Rufus Court is picking up, we have The Venetian, The Doughnut Whisperer.. Emmet and Claire (ex Hollyoaks stars) are good friends of mine, I may have given them a little nudge to come here! Theres a lot of potential here. We are going to try and gravitate footfall here, its a hidden gem. Sumer al fresco should be exciting. Northgate street has become a hub of restaurant’s, one thing they dont have is a pre drink area for drinks before dinner, we are hoping this the chilled out drinks area before you go to Covino or Da Noi’s pizza place. Summer should be good! “
Osier is open Thurs to Sat