Our open kitchen is home to an ever-changing line-up of talented chefs from around the world who share our philosophy on what eating out should be all about: amazing cooking, friendly service, a relaxed environment and a shared experience from one table to the next.

Starting with Ollie in the kitchen - who has the enviable task of curating the line-up - our team works closely with the resident chefs to ensure that no matter who’s cooking, the Carousel personality is always at the heart of the experience.

Advanced bookings mean less food wastage, which is a good thing for us but an even better thing for the planet.

One sitting - doors open at 7pm for a 7.30pm start.

Gift vouchers available on request.


Jesse Gerner x Goatober

15th - 19th October

With ‘Goatober’ now in full swing, we’re joined by Aussie Jesse Gerner, who fell in love with the flavours of the Mediterranean on a road trip around Europe. Drawing further inspiration from stints at Moro and River Café, Jesse returned to Melbourne in 2008 and opened Añada, the first in a wildly successful mini-empire of Spanish-influenced restaurants in the city that also includes our personal favourite, Bomba Tapas Bar. A regular visitor to Spain, Jesse has cooked alongside some of the most decorated chefs in the country, perfecting the beautifully simple style that gets you to super-effing-tasty dishes like the star of his Carousel menu: ‘Cabrito Goat Cutlets, Liver, Girolles, Mojo and Carrots in Orange Blossom’.

Sample Menu Photos

TJ Steele x Goatober

8th - 12th October

Kicking off ‘Goatober’ in style we have one of the biggest names in barbecue: TJ Steele of Claro, Brooklyn, a Oaxacan-influenced restaurant in Gowanus with an emphasis on seasonal cooking and a unique way with barbacoa, mezcal and corn. TJ makes everything by hand - from cheese and chorizo to mole and masa - and works directly with Oaxacan farmers to source and import non-GMO heirloom corn. Awarded a Michelin star the year it opened, Claro has basically hoovered up every award going, earning a place on The New York Times’ top 10 restaurants in the city thanks to bangers like TJ’s chilli-rubbed ‘Barbacoa de Cabra’. GOAT? You don't even know the half of it…

Sample Menu Photos

Hunter Gather Cook
x The Botanist

1st - 5th October

If you’re into wild food and fire cookery then Nick Weston is your guy. At Hunter Gather Cook, his foraging and cookery school deep in the woods of Sussex, he teaches soft city types like us the lost art of living off the land. A born outdoorsman, Nick went off the grid in 2009, living self-sufficiently for six months. Hunting, fishing and foraging gave him everything he needed to survive and provided endless inspiration for the next chapter of his life. An ardent champion of wild game, Nick’s cooking uses wild plants, pickles and ferments to create standout dishes. Partnering with The Botanist, Nick is bringing his extraordinary knowledge of outdoor cooking to Marylebone for five nights.

Sample Menu Photos
Carousel’s 5th Birthday 24th - 28th September

Carousel’s 5th Birthday

24th - 28th September

5 years, 30+ countries, 50+ cities and 150+ residencies... Carousel is turning five (yes, five) and to mark the occasion as only we can, we’ve lined up a week-long carnival of flavour in the company of some of our all-time favourite guest chefs.Taking the reins for one night each, these legends will be serving up their greatest hits from residencies gone by. And the best bit of all? You’re all invited...

Sample Menu Photos

Evgeny Vikentev
HAMLET + JACKS, St Petersburg

10th - 21st September

Meet the rather brilliant Evgeny Vikentev, one of the genuine pioneers of modern Russian gastronomy. At Hamlet & Jacks, Evgeny is on a mission to introduce his diners to the best his country has to offer. Scallops from Murmansk, crab from Kamchatka... He scours the length and breadth of Russia in search of its tastiest produce, which he serves up on a surprising and playful menu of two halves: ‘Ours’ (modern interpretations of traditional recipes) and ‘Ours + Theirs’ (Russian ideas supercharged with ingredients from around the world). The result is a totally new style that demands attention. His Carousel menu features a collection of signature dishes, including his ‘Total White’ dessert, an Asian pavlova of coconut milk, kaffir lime, sesame and lemongrass... Давай!

Sample Menu Photos
Mazzo ROME 27th August - 7th September


27th August - 7th September

Marco Baccannelli and Francesca Barreca are the proudly Roman and supremely creative couple behind pioneering 10-seater restaurant, Mazzo. Since opening their doors in 2013 the duo have breathed new life into the city’s Centocelle neighbourhood, enticing the in-crowd to the outskirts with with their soulful take on traditional Roman recipes. The duo join us for the London leg of their ‘Mazzo Invaders’ world tour. Tuck in your napkins and prepare to go full Alberto Sordi as they dial the flavours up to eleven, breathing new life into timeless classics like ‘rigatoni all carbonara’.

Sample Menu Photos

Ricardo Verdejo

13th - 24th August

There’s well travelled and then there’s Ricardo Verdejo. The young Chilean began his career at Boragó, Rodolfo Guzmán’s Santiago game-changer. It was there that his love affair with food began. After moving across the city to 99, a regular in Latin America’s 50 Best, he headed to NYC to join Enrique Olvera’s team at Cosme, no. 25 in the world. Paris came next. First Fulgurances, cooking alongside Mariana Villegas; later Clown Bar, where as one of just two chefs in the tiny kitchen, he reached “unimaginable heights”. Joining us from his new home in Mexico City, Ricardo will be putting an imaginative, witty and downright delicious spin on the best seasonal British ingredients we can find him, and boy are we excited.

Sample Menu Photos
Flynn McGarry GEM, NYC 30th July - 10th August

Flynn McGarry

30th July - 10th August

At just twelve years old “teen wonder” Flynn McGarry started running a supper club out of his mother’s home in LA, inspired by the recipes of his hero Thomas Keller. Experience followed at Eleven Madison Park, Alinea and Alma, punctuated by features in The New Yorker and Time magazine. All before his 18th birthday. After finishing high school Flynn staged at Maemo and Geranium, followed in 2018 by the highly anticipated opening of Gem in New York. There he serves multi-course tasting menus of “nuanced and “lyrical” (NY Times) dishes that more than justify the Bieber-level hype generated by his namesake documentary Chef Flynn. Forget the next big thing. Flynn is already the real deal.

Sample Menu Photos

Kevin O’Connor

16th - 27th July

Raised in California, Kevin O’Connor spent his childhood hunting, gathering and foraging in the Sierra Foothills. After oui-cheffing his way through Michelin-starred kitchens like Saison and Coi for ten years, Kevin has gone full circle, returning to the simpler flavours of his upbringing as ‘Chef at Large’ for Cobram Estate. Ever the adventurist, he always prefers an open fire to a stove, working with the freshest single varietal olive oils in the game to create hella good “wood fired fare with a respect for Californian ethos”. If ‘beef cheeks glazed in a charred grape jus with plum and grilled onion’ don’t get your mouth awaterin’, there’s nothing more we can do for you.

Sample Menu Photos

Emmanuel Prieto

2nd - 13th July

You need Emmanuel Prieto’s Baja-style fish tacos in your life and you need them now. Oh, and his hoja santa empanadas. And his cochinita pibil. And... you get the picture. Emme’s life-long passion for cooking has taken him all over the world, but it’s the traditional flavours of Mexico that continue to inspire him each day. His dynamic, unconventional and downright exciting ‘Mesa Nomada’ pop-up is big news in Mexico DF, so much so that he was invited to be part of René Redzepi’s NOMA Mexico project in Tulum. Like his hero, simplicity, freshness and provenance are Emme’s guiding principles and the results are absolutely thrilling. Best enjoyed with mezcal.

Sample Menu Photos
Colonia VerdeBROOKLYN 25th – 29th June

Colonia Verde

25th – 29th June

De Kalb Avenue has fast become a culinary mecca thanks to neighbourhood hot spots like Colonia Verde. Here husband and wife team Felipe Donnelly and Tamy Rofe draw the crowds with their signature Latin American-inspired farm-to-table cooking and their legendary asados that take place out in the back yard on the last Sunday of every month. Think ‘Lomo al Trapo’ (beef tenderloin, covered with salt and wrapped in a wet cloth before an appointment with the wood-fired grill), or his melt in your mouth ‘confit duck tacos’, accompanied by crunchy yucca and tangy Catupiry cheese. Come hungry, because these guys live to feed you.

Sample Menu Photos
Yuji TaniTOKYO 18th – 22nd June

Yuji Tani

18th – 22nd June

Yuji Tani is an intriguing character. Covered in tattoos, which still carry the stigma of organised crime in Japan, he quietly goes about his business producing deceptively simple and impossibly beautiful French-Japanese dishes that are as pretty to look at as the body art that adorns his arms. Located in Tokyo’s Nishiazabu neighbourhood, ‘HOUSE’ has become a cult favourite, serving up “homestyle” dishes from its open kitchen made with love from fresh ingredients delivered daily from small-scale producers around Japan. Up next for Yuji is a hotly anticipated opening in Brooklyn, NYC. But first, Carousel, where tattoos aren’t just tolerated, they’re encouraged.

Sample Menu Photos
Chet Sharma 11th - 15th June

Chet Sharma

11th - 15th June

From the people who brought you iKOYi, Cornerstone and Jikoni before they were a thing (clue: that's us) comes an exclusive preview of super talent Chet Sharma's perfectly pitched answer to Indian fine dining. The former Mugaritz, L’Enclume and Moor Hall development chef has hit upon a perfect marriage of the traditional Indian flavours of his upbringing and the kind of gastronomic wizardry you only master by messing around with a centrifuge alongside Andoni Luis Aduriz for several years. The results? Elegant and hyper-original dishes like 'Scallop, Fennel and Naringi Lime' and 'Suckling Pork, Goan Chouriço, Peas and Mooli'. You heard it here first...

Sample Menu Photos
Pablo LagrangeBARCELONA 28th May - 8th June

Pablo Lagrange

28th May - 8th June

Pablo Lagrange’s CV is so impressive it sounds made up. Boragó, Noma, Relæ, Mugaritz, Tickets, Pakta... Since leaving Argentina in his late teens he’s made it his business to seek inspiration from some of the world’s most forward thinking chefs. Rooted in “memories, tradition, fire, and the landscapes of Argentina”, he’s since developed an imaginative, beguiling style of his own, earning himself recognition as one of San Pellegrino’s top ten young chefs along the way. Based in Barcelona, Pablo has recently begun popping up in different cities around the world, pushing culinary boundaries in Istanbul, Lyon and Moscow. Next up? Carousel... Prepare to be very excited. We certainly are.

Sample Menu Photos
BabetteSTOCKHOLM 14th - 25th May


14th - 25th May

What makes a great neighbourhood bistro? Just ask friends Olle T Cellton, Fredrik Lundberg, Jon Lacotte and Johan Agrell, the quartet behind Stockholm industry favourite, Babette. There they marry Italian-accented small plates of the highest order – think ‘rainbow trout, celeriac, lemon and sorrel’ and ‘veal tartare, Parmesan and colatura’ - with an impeccable wine list and a welcome that’s as warm as the wood-fired pizza oven they inherited from the previous owners. There’s no pretence here, just simple, lovely things done very, very well.

Sample Menu Photos
La BanchinaCOPENHAGEN 7th - 11th May

La Banchina

7th - 11th May

Located on the Refshaleøen waterfront, complete with its own traditional wood-burning sauna, everything at this ethically-minded seafood restaurant from ex-Relæ chefs Daniel Runge Christensen and Kieran McLaughlin is natural, organic, biodynamic and locally sourced. That means fish from sustainable supplier Fiskerikajen, veg from the Birkemosegaard biodynamic farm and herbs from legendary forager Thomas Laursen. The team’s twelve-dish weekend tasting menus are the stuff of legends, featuring inventive flavour combinations like ‘oyster, dill and horseradish’, ‘pike perch, bergamot and mussel juice’ and ‘squid, ramson and beach beet’ that reflect the tiny wooden cabin’s seaside location.

Sample Menu Photos
Tanita de Ruijt 30th April - 4th May

Tanita de Ruijt

30th April - 4th May

The word ‘rijsttafel’ (literally, ‘rice table’) is synonymous in Dutch with the happiest of times. Characterised by a mind-blowing spread of aromatic, spice-laden dishes that trace their roots back to the country’s colonial past, this quintessential Indo-Dutch culinary experience is deeply embedded in Dutch food culture. Which brings us to Tanita de Ruijt. Author of Tonic and Roots (Hardie Grant), the former Koya Bar chef’s dazzling approach to cooking is inspired by the Spice Islands. On a mission to put Indonesian food on the map in London, her Carousel menu features epic dishes like ‘Goat Rendang, Coconut and Pandan Rice, Sambal, Peanuts and Anchovies wrapped in Banana Leaf’ that will leave you lamenting all the rijsttafels that you could have had by now but never knew where to look.

Sample Menu Photos
Alfie´s 2nd April - 6th April


2nd April - 6th April

Alex McCoy joins us from DC for a second spin on the Carousel. It's been two years since Alex and right hand man Ramin Coles first blew the bl**dy doors off with a fortnight of spicy north-eastern Thai street food, Alfie's-style. They came, they saw and they conquered with electrifying twists on Isaan classics like Kanom Jeen, Gaeng Om and Gai Yang ‘Ubon Ratchathani’, and now they're ready to do it all over again. Since his first visit, Alex has become DC burger royalty with the opening of runaway success story, Lucky Buns, but it's the flavours of his South East Asian adventures that he turns to when it's time to get a few friends together, crack open some cold ones and get the party started. You do not want to miss this.

Sample Menu Photos
Weligama 9th April - 13th April


30th April - 4th May

Meet Emily Dobbs. After cutting her teeth at some of London's best-loved restaurants (Ducksoup, Petersham Nurseries and Spring, to name a few), Emily jacked it all in to pursue her passion for the exhilarating flavours of Sri Lankan cooking. A wildly popular residency at Druid Street Market came next, followed by her critically-acclaimed debut cookbook, 'Weligama', that features "spice-scented" and "evocative" recipes that are "as enticing as a soft breeze through Galle, and equally delectable" (Tom Parker-Bowles). Lauded by the likes of Jeremy Lee, Margot Henderson and Meera Sodha, Emily's future is as bright as vibrant and colourful as the food she fell in love with on her travels. Catch her at Carousel before she hits the stratosphere.

Sample Menu Photos
Sitka Studio 16th - 27th April

Sitka Studio

16th - 27th April

Scottish-Mexican chef Christian Recomio of Sitka Studio focuses on traditional techniques like fermentation, brining, pickling, smoking, salting and marinating to showcase the best of Malaysia’s produce. The ambitious, playful tasting menu changes every Friday and features outrageously tasty things like ‘Chicken Parfait, Yuba Skin Tart and Dehydrated Mulberry’, ‘Tare Glazed BBQ Barramundi, Salted Daikon and Daikon Vinegar Cream’ and Christian’s now legendary ‘Duck Confit Fried Bun’, that have deservedly earned Sitka destination restaurant status in a city that’s fast becoming oneof Asia’s genuine food capitals.

Sample Menu Photos
Nancy Singleton Hachisu 26th – 30th March

Nancy Singleton Hachisu

26th – 30th March

Californian food writer, Nancy Singleton Hachisu, moved to Japan in 1988 after falling in love with a farmer from Saitama. Her husband and her adopted home – a rural 85-year old farmhouse – have provided Nancy with endless inspiration for her cooking. Over the years she’s become one of the world’s leading authorities on Japanese culinary traditions, with three bestselling cookbooks that aim to preserve the country’s disappearing traditions. Her much anticipated Carousel residency promises to give us a glimpse into the ‘honest, authentic and full of heart’ cuisine that she fell in love with, with its immaculate technique, subtle flavors and ultra-fresh ingredients.

Sample Menu Photos
Jones [Paris] 19th - 23rd March

Jones [Paris]

19th - 23rd March

Rising from the ashes of James Henry’s ‘Bones’, acclaimed Parisian néo-bistro ‘Jones’ has earned a cult following in the 11th arrondissement for its regularly changing menus. Talented Englishman Harry Vidler (another St John émigré) mans the pans, producing ultra-seasonal, ultra-sophisticated small plates that are big on flavour without losing any of their elegance. In addition to daintier creations like ‘Mullet Ceviche and Confit Clementine with Basil and Sorrel’ and the deeply umami flavours of his Japanese-inspired 'Miso Cep Broth', Vidler also serves up whacking great (and absolutely terrific) lamb shoulders, whole suckling pigs and meaty pies to share. The Arctic Monkeys soundtrack and the extensive natural wine list only add to the joyful conviviality of it all. We're jonesing for this one already...

Sample Menu Photos
King Kong Lady [Barcelona] 12th - 16th March

King Kong Lady [Barcelona]

12th - 16th March

“Adventurous little sister” to cult Barcelona favourite, Bar Brutal, King Kong Lady’s effortless style is impossible to categorise. So the Colombo twins invented a word for it themselves... 'Bistropical': a portmanteau of ‘bistro’ and ‘tropical’. With the opening of KKL in the trendy new Casa Bonay hotel, the pair have created a refreshingly original néo-bistro that finds inspiration in the flavours of South East Asia, Latin America and beyond. Paired with a pretty out there selection of ‘extravagant’ natural wines, head chef Mathieu Perez (a Carousel legend in his own right) will be bringing delicious, produce-led dishes like 'Scallop Ceviche with Leche de Tigre’ to the Carousel table. F*ck yeah!

Sample Menu
Whole Beast 5th - 9th March

Whole Beast

5th - 9th March

Using flame, smoke, ember and ash to achieve subtle variances in flavour, pyromaniacs Sam Bryant and Alicja Specjalna (ex-Smoke House & Coal Rooms) have gone all primitive with their new new nose-to-tail concept, Whole Beast, even matching different woods to their chosen cuts of meat to ensure maximum taste. Embrace your inner caveman.

Sample Menu
Smak 19th February - 2nd March


19th February - 2nd March

Proudly focusing on local Norwegian ingredients like Hjerttind reindeer, Lyngen shrimp and Vestfold duck, Smak (meaning ‘taste’), in the far-flung Arctic city of Tromsø, has quickly carved out a reputation as one of Norway’s very best restaurants. Game-changing head chef Espen Ramnestedt showcases local Arctic produce through a combination of classical cooking and modernist techniques, creating seasonal, Michelin-worthy dishes such as ‘Skrei Cod, Smoked Nordvoll Gård Carrot Purée and Sandefjord Smør’ and ‘Reindeer, Finnbiff Sauce and Lingonberry’ that are a wonderfully original celebration of authentically Nordic flavours.

Sample Menu Photos
Richard Bainbridge 12th - 16th February

Richard Bainbridge

12th - 16th February

Benedicts is a bone fide Norwich institution. The 'little treasure' opened in 2015, the same year Richard shot to fame as a Great British Menu winner. Before opening his own place with wife Katja, the Norfolk native spent four years at The Waterside Inn (***) and five as head chef of Morston Hall (*). Then came Benedicts, a gem of a restaurant with an imaginative approach that's steeped in nostalgia. Witty and delicious riffs on retro classics are joined on the menu by more contemporary creations - think ‘Tim Allen’s South Creake Pork Loin, Confit Belly, Mashed Potato, Brancaster Mussels and Sauce Charcutière’ - that make the most of carefully sourced local produce; in his opinion some of the best in the country. Ours too...

Sample Menu Photos
Ichi 5th - 9th February


5th - 9th February

When the words Nordic and Japanese appear in the same sentence, you already know you’re onto a winner. Ichi is the work of Japanese head chef, Saori Ichihara, and brothers Jesper and Kim Kvarnefält, who collectively have just one goal: to bring new flavours and creative ideas to Stockholm's dining scene. The trio have outdone themselves… The set yōshoku ('Western-style') dinner menu changes according to the seasons, guaranteeing super fresh ingredients and authentic flavours. Winner of the Stella award for Best Female Chef, Saori moved to Sweden from Osaka in 2014, cutting her teeth at some of the country’s most raved about joints - Esperanto (*) and Oaxen Krog (**) included - before going on to open Ichi, meaning 'one' in Japanese.

Sample Menu Photos
't Amsterdammertje 29th January - 2nd February

't Amsterdammertje

29th January - 2nd February

The pretty little village of Loenen aan de Vecht is an unusual location for an exhilaratingly contemporary Michelin-starred restaurant serving imaginative dishes like 'duck liver terrine with smoked teriyaki walnut, white beans in coffee syrup, coffee and caramel crunch and dark chocolate and chestnut ice cream with Pedro Ximénez', but 't Amsterdammertje is full of surprises. After learning his craft under Dutch culinary legends Ron Blaauw, Tonny Berentsen and Jan de Wit, chef André Gerrits took over the restaurant in 2009, transforming the monumental farmhouse into a thoroughly modern destination for "deep, lavish flavours" that pay homage to flavours from around the world.

Sample Menu Photos
Nightbird 22nd - 26th January


22nd - 26th January

Kim Alter loves owls so much she named her first solo opening after the nocturnal creatures. Since opening in San Francisco’s creative Hayes Valley neighbourhood in 2016, Nightbird has wowed just about everybody with for its fortnightly-changing tasting menus of intricately conceived dishes like Kim’s signature quail’s egg topped with brown butter aioli and caviar. Immensely talented, Kim’s impressive career spans two decades and includes stints at Bay Area institutions Manresa (3*) and Acquerello (2*). It took two years of blood, sweat and tears to open Nightbird, but it was worth the wait. If you like inventive Californian cuisine with a focus on fresh, local ingredients and plenty of heart and soul, this one’s for you.

Sample Menu Photos
Rosalinda 15th - 19th January


15th - 19th January

“Vegetables are cool even when they’re not trying to be meat - they’re just rad in and of themselves.” Head chef of Rosalinda - the vibrant, feel-good vegan Mexican joint that has taken Toronto by storm - Matt Ravenscroft revels in making veggies the main event. Super fun, extraordinarily tasty dishes like Matt’s ‘beet tartare with avocado salsa, pine nuts, pomegranate, raw cacao and morita chile’ are all about creating interesting, unexpected flavour combos that make the vegetables sing.

Sample Menu Photos
Romy Gill 8th - 12th January 2019

Romy Gill

8th - 12th January 2019

January can only mean one thing... Another bountiful feast of vibrant, experimental West-Bengal-meets-the-West-Country flavours from Romy Gill. Along with putting the finishing touches to her debut cookbook, Romy’s been busy creating two wonderful menus for her fourth Carousel residency: one for the vegans and one for those of us for whom the promise of Romy’s rich and smoky butter chicken is the only thing getting us through these dark and chilly winter nights.

Sample Menu Vegan Menu
Chantelle Nicholson 3rd - 5th January 2019

Chantelle Nicholson

3rd - 5th January 2019

Author of Planted and chef-patron of Tredwells, New Zealander Chantelle is a multi award-winning champion of plant-based cooking and a vocal ambassador for the food waste movement. Her commitment to vegetables and her Michelin-starred background come together beautifully in show-stopping vegan-friendly dishes like ‘XO aubergine, ginger and sesame' that are a celebration of great produce, seasonality and - most important of all - food that tastes damn good.

Sample Menu Photos
Christmas by Carousel 4th - 20th December

Christmas by Carousel

4th - 20th December

This year we’re going all out with an imaginative seasonal menu that’s big on technique and even bigger on flavour. Incorporating some rather fantastic ideas of our own with influences from our all-time favourite guest chefs, dishes like our 'Grilled Dexter beef sirloin and cheek braised in carrot juice and Christmas spices' are what this time of year should be all about. Our most refined and decadent menu yet, this is all about the joy of the finest British ingredients placed in the hands of a talented young team who can't wait to feed you.

Sample Menu Photos
Céline Pham 27th Nov - 1st Dec

Céline Pham

27th Nov - 1st Dec

Inspired by the traditional recipes of her grandmother, Bà Ngoai, Céline Pham been busy capturing the imagination of the French capital with her contemporary take on Vietnamese cuisine. According to Céline - who trained at the legendary École Grégoire Ferrandi before cutting her teeth at Saturne, Chez Aline and Septime - Vietnamese food is all about finding the perfect balance between ‘the refined’ and ‘the understated’. Add to that impeccable technique and a whole load of imagination and you end up with something genuinely unforgettable.

Sample Menu Photos Video
Magnus Reid 20th - 24th November

Magnus Reid

20th - 24th November

Chances are you’ll know Magnus already from cult favourite, Legs, the Hackney outlier described by Grace Dent as “one of London’s shining lights”. But if that doesn’t ring a bell, this week's your chance to revel in sublime cooking characterised by “a lack of damns given and an obsession with simple produce, presented uniquely”. Fans of modern Antipodean cooking will go nuts for the likes of 'smoked eel, bergamot, parmesan and bread crumb tagliatelle' and 'buttermilk panna cotta, blood orange and burnt mandarin'. Hell. Yes.

Sample Menu
Ed Smith 13th - 17th November

Ed Smith

13th - 17th November

Ed is an award-winning cook and food writer. Author of acclaimed debut cookbook, On the Side and recently released The Borough Market Cookbook, he’s also the man behind influential food blog ‘Rocket and Squash’. Once a corporate lawyer, Ed changed tack and re-trained as a chef, working stages at a variety of well known restaurants before embarking on a career in recipe development, cook books and the documentation of “the good people in food”. When the opportunity arises, he loves to feed people. Which brings us to Carousel. Committed to making the most of ingredients at their peak, Ed’s food is best described as ‘Modern British’, while still being open to eclectic and contemporary flavours from further afield. His seasonally focused Carousel menu references recipes from both cookbooks as well as his blog, making it an autumn treat for loyal followers and new fans alike.

Sample Menu
Kanapa 6th - 10th November


6th - 10th November

Rising star Yaroslav Artyuk has breathed new life into traditional Ukrainian cooking with Kanapa, widely recognised as the best restaurant in Kiev. The talented 27 year-old's vision of modern Ukrainian gastronomy reimagines old favourites like varenky, borsch and, yes, chicken Kiev (made here with pheasant), with innovative techniques and a lightness of touch. In his own words, “We have such a diverse range of produce here, from the Carpathian Mountains in the west and the Black Sea in the south. Together with our country’s rich historical and cultural influences, this has given us a unique cuisine. Ukrainian food is all about balance. Heavier dishes are paired with fermented foods to cut the richness, and fresh produce - like the wild garlic and morels of spring and the cucumbers of summer, which we marinate simply with salt and dill - is treated delicately.” Yaroslav will be joined in the kitchen by friend, translator, fellow Ukrainian and Carousel favourite, Olia Hercules.

Sample Menu
Killian Crowley 30th October - 3rd November

Killian Crowley

30th October - 3rd November

Killian Crowley is going places. Crowned San Pellegrino Young Chef UK & Ireland earlier this year, the talented Irishman is currently making waves at Michelin- starred Aniar in Galway on the west coast of Ireland, which describes itself as a ‘terroir based’ restaurant. It’s an ethos that’s rubbed off on Killian, who’s a firm believer that Irish produce is as good as you’ll find anywhere else in the world and that working closely with local farmers and fisherman is absolutely fundamental. Featuring beautifully conceived dishes like ‘Oyster and Sea Weed’ (a winning combo of Dooncastle oysters, seaweed vinaigre gel and sea vegetables), his Carousel menu reflects both his skill and his roots. The former Louis XV (Paris), Hôtel de Paris (Monaco) and Bon Bon (Brussels) chef would one day like to open a restaurant of his own on the Wild Atlantic Way in Connacht, where he plans to cement his place at the forefront of Ireland’s burgeoning food scene. In his own words, “live local, eat local”.

Book Sample Menu Photos
Strazzanti 23rd - 27th October


23rd - 27th October

Emilia Strazzanti and her sisters inherited their passion for the flavours of Italy from their Sicilian and Neapolitan grandparents. Inspired by these family ties, and countless hours spent alongside their nonne in the kitchen, Emilia and co. are committed to showcasing the very best ingredients that Sicily has to offer. Emilia learnt her trade as a pastry chef at The Dorchester, under the tutelage of Anton Mosimann, before moving to Le Maurice (Paris), Il Principe di Savoia (Milan) and finally Accursio (Modica) where Michelin-starred chef, Accursio Craparo, introduced her to some of Sicily’s most talented producers. Pistachios from Bronte, almonds from Noto... Emilia’s cooking is a celebration of Sicilian culture, heritage and terroir.

Sample Menu
Rafael Gomes 16th – 20th October

Rafael Gomes

16th – 20th October

Brazilian Rafael Gomes cut his teeth in NYC at Eleven Madison Park and Gramercy Tavern, before moving to France to work under the tutelage of two Michelin-starred chef Mauro Colagreco at Paris’ celebrated Grand Cœur brasserie. Now with his own restaurant Itacoa (named after his favourite beach back home in Brazil) in Paris’ second arrondissement, Rafael incorporates flavours from his Brazilian heritage, his time in New York and his more classical French training to produce inventive, cross-cultural dishes like his own take on ‘Pão de Queijo’ – a traditional Brazilian comfort food, ‘Wild Coley with Carrot, Ginger and Orange’ and his signature ‘Passion Fruit and White Chocolate Crémeux’. Rafael’s dishes are all about balance: hot and cold, creamy and crunchy, savoury and sweet.

*Please note we're unable to offer a dairy free menu this week*

Sample Menu

Antonieta 'Neta' Fernandes Manhão

9th - 13th October

Chef Antonieta 'Neta' Fernandes Manhão joins us from Macao, just across the Pearl River Delta from Hong Kong. Half-Portuguese, half-Chinese, Neta has poured her talent and energy into preserving the unique culinary heritage of this amazing area of East Asia. The semi-autonomous region of China has more Michelin stars than you can shake a stick at but very few people are familiar with the local Macanese cuisine. It blends Portuguese and Chinese flavours with those from Africa, India and South East Asia in traditional recipes like minchi, a classic dish of sautéed minced pork and beef whose name is said to derive from the English word ‘mince’, or casquinha de caranguejo (crab meat baked in its shell with olives, spring onion, turmeric and breadcrumbs). It’s Neta’s mission to change that.

Sample Menu Photos
The Pony & Trap 2nd - 6th October

The Pony & Trap

2nd - 6th October

Since taking over this 200 year-old pub in rural Somerset ten or so years ago, siblings Josh and Holly Eggleton have gone from strength to strength. Sourcing his ingredients exclusively from the Chew Valley and its environs (many from the pub’s own kitchen garden and orchard), former Ramsay scholar Josh produces refined dishes like ‘Pork and Prune Terrine with Smoked Eel and Apple’ and ‘Whole Plaice, Sea Vegetables, Brown Shrimp, Lime, Elderflower and Capers’, along with a handful of perfectly executed gastropub favourites (who doesn’t like a hand-cut, triple- cooked chip?), that are a wonderful celebration of West Country produce. Meanwhile, Holly takes care of the seamless front of house operation and The Pony & Trap’s excellent wine list. It’s a winning combination that has earned the brother and sister duo a Michelin star seven years on the trot.

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Bubala 25th – 29th September


25th – 29th September

Meet Emily Heron (head chef at Ottolenghi) and Marc Summers (Berber & Q, The Palomar, Ceru) - firm friends who share two great passions: a deep love of Middle Eastern cooking and the desire to showcase how vegetable-only menus can be more than a match for more traditionally omnivorous offerings. Years of working in some of this city’s best-loved Middle Eastern kitchens have left the pair chock full of inspiration and ready to launch a venture of their own. Enter Bubala (a Yiddish term of endearment), which promises to set pulses racing with mouth-watering, bountiful feasts that “just happen to be vegetarian”. Sharing is caring with Bubala. With a permanent opening still in the pipeline, you know where to bring your own bubala for a sneak preview of what’s to come.

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Joudie Kalla 18th - 22nd September

Joudie Kalla

18th - 22nd September

Joudie's vibrant food is inspired by her Palestinian heritage. After sharpening her skills at Pengelley's, Daphne's and Papillon, Joudie released her first book, Palestine On A Plate, in 2016. It was an instant hit with the critics, charting on The New York Times bestselling list and selling over 60,000 copies. The book pays homage to her mother, aunties and grandmothers, who inspired her to fall in love with the beauty of traditional Palestinian and Middle Eastern food. Released in October, her new book, Baladi, (Arabic for 'My Country') will take readers on another hearty, authentic and comforting culinary journey through Palestinian food and culture. In the words of Nigella Lawson, "I just want to eat everything in it.” And so will you.

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Suhyung Lee and Yujung Kim 4th - 15th September

Suhyung Lee and Yujung Kim

4th - 15th September

Meet Suhyung Lee and Yujung Kim, co-founders of contemporary Korean hot spot 'Boksoondoga F1963' in Busan, South Korea’s second city. Sharing its name with the trendy makgeolli (traditional fermented rice wine) brewery next door, the project is the culmination of years spent on the road in pursuit of inspiration from the best in the world. Lee cut his teeth at three Michelin star El Celler de Can Roca (Girona), L'Astrance (Paris) and Restaurant Andre (Singapore), while pastry chef Kim’s own stellar journey counts Mingles (Seoul) - no. 15 in Asia’s 50 Best - among its highlights.

*Please note, all of the dishes contain soya sauce so we're unable to cater for coeliacs this week.*

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Err 28th August - 1st September


28th August - 1st September

“Urban rustic Thai food”, “Thai izakaya”, “Thai Tapas”. However you choose to describe Err, know this... It’s the latest labour of love from chefs Bo and Dylan of Bangkok’s Bo.lan (no. 19 in the World’s 50 Best) and a shrine to that most marvellous of things: Thai drinking food. Duangporn ‘Bo’ Songvisava and Dylan ‘Lan’ Jones came up with the idea when they were “half cut and super hungry”... The kitchen uses “all the same stuff” as Bo.lan, hand- pounding the curry pastes and pressing the coconut cream every day, but the overall vibe is more casual and raw. Dishes like ‘Issan Style Pork Sausage cured with Organic Gaba Rice’ and ‘BBQ Pork Ribs China Town Style’ are made for sharing (“don’t be a loner!”).

*Please note, all of the dishes contain fish sauce so we're unable to cater for vegetarians this week*

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Rafael Cagali 21st - 25th August 2018

Rafael Cagali

21st - 25th August 2018

Brazilian Rafael Cagali joins us fresh from opening Aulis London, Simon Rogan’s boundary-pushing Soho development kitchen. Rafael’s experimental multi-course tasting menus - served to just eight lucky diners at a time in a secret location - showcase the kind of imagination and mind- blowing technique you’d expect from a chef who learnt everything he knows from the best in the world at A Villa Feltrinelli (**), The Fat Duck (***), Martin Berasategui (***), Quique Dacosta (***) and Fera (*). Rafael’s Carousel residency marks the beginning of his hotly anticipated solo career, as he sets out to emulate the achievements of his illustrious former employers. His exquisite menu features a series of perfectly balanced dishes, from ‘Cured Arctic Char, Tomato Essence, Kohlrabi and Dill’ and ‘Hand-Dived Raw Scallops, Roe and Fennel Juice’, right through to ‘Chlorophyll Tortellini, Deer and Nettles’ and ‘Short Rib, Artichoke, Chard and Chimichurri’. Remember the name...

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Le Grand Bain 14th - 18th August 2018

Le Grand Bain

14th - 18th August 2018

The best things in Paris tend to be the ones the locals keep to themselves. But in this day and age, word gets out eventually... Step forward Edward Delling-Williams and his red-hot neo-bistro, Le Grand Bain. Previously head chef at the ever-popular Au Passage and before that, St John, the Englishman has been making quite the splash at this Belleville hidden gem (for ‘hidden gem’ read ‘nigh on impossible to get a table’). The ever-changing, super-seasonal menu of “combustible little bombs, whose fuses are lit live in the windowed kitchen” [Le Fooding] is nothing short of exceptional, featuring instant hits like smoked oysters (wreathed in spirals of apple wood smoke under a bell jar); yellowtail tartare with fennel, crispy pork skin, and fresh herbs; and roasted lamb shoulder that falls to bits at the gentlest prod. The wines are adventurous, the atmosphere is downright rowdy and everyone leaves grinning ear to ear. What more can you ask for?

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Restaurant C 7th - 11th August 2018

Restaurant C

7th - 11th August 2018

To call Arnout van der Kolk’s cooking precise would be an understatement. The menu at acclaimed Amsterdam restaurant ‘C’ is split into different sections, from 0-20°C (‘raw and cold’) all the way up to 200°C (‘grill and plancha’), giving diners an intriguing flavour of what different temperatures can do to different ingredients. Achieving such precision takes some skill, and it’s no surprise that Arnout’s previous experience includes some of the country’s most lauded establishments (** Restaurant Ciel Bleu, *** Oud Sluis and ** Aan de Poel, amongst others). To the haters who would accuse ‘C’ of being gimmicky, they need to try his sub-zero creation of ‘Chocolate, Peanut, Banana and Caramel’ first before opening their mouths. His choice of ingredients is key to the overall experience, as are the masterful cocktail pairings, but you won’t need any Dutch courage before attempting his Carousel menu. Just a healthy appetite and a thermometer.

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Sushi Sho 31st July - 4th August 2018

Sushi Sho

31st July - 4th August 2018

You remember Carl Ishizaki, right? Described by Vice Munchies last time he joined us in London as a “sushi Jedi”, the softly-spoken, half-Swedish, half- Japanese chef is the creative force behind Stockholm favourite Sushi Sho and its daily-changing omakase menus of tsumami (‘drinking snacks’) and nigiri. The twelve-seater hole-in-the-wall has a Michelin star and one of the Swedish capital’s most enviable sake cellars but don't expect hushed tones or any reverent bowing. Sushi Sho’s charm is its laid-back, unpretentious vibes and its soundtrack of 80s bangers. That and it's gloriously fresh seafood and impeccable flavour combinations. Think ‘Soy Cured Egg Yolk, Okra, Toasted Rice, Octopus and Abalone’ or ‘Seared Langoustine brushed with Sake and Soy’. The return of Carl (and the rest of his amiable gang of itamae / sake sommeliers) follows a one-off weekend of cooking, creativity and art with us down in St Ives as we team up with our friends at Tate for a second year running.

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Carousel x Tate St Ives x Sushi Sho 26th, 27th & 28th July

Carousel x Tate St Ives x Sushi Sho

26th, 27th & 28th July

We're over the moon to be collaborating with Tate again this summer. This time we're bringing our open kitchen ethos to St Ives for a one-off weekend of culinary creativity and contemporary art in the company our number one Swedish-Japanese amigo Carl Ishizaki of Stockholm’s Michelin-starred omakase phenomenon, Sushi Sho. Working with the freshest local fish, handpicked from the day boats each morning, we're teaming up with Carl and the Tate St Ives team to create a unique Cornish-inspired sushi experience with one of the best views in the land. Book yourselves on the sleeper from Paddington and join the party.

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Toshio Tanahashi 24th - 28th July 2018

Toshio Tanahashi

24th - 28th July 2018

“I would like people to experience shojin cuisine using their five senses. Explanation is all very well, but true understanding does not come without listening to the silent voice of vegetables. You must put effort into facing the things that you cannot see with your eyes or hear with your ears to find an answer. That is Buddhist cuisine.” It’s the return of vegetable whisperer, Toshio Tanahashi... For Toshio, shojin-ryori isn’t just a matter of technique, but a spiritual experience that he hopes will lead towards greater understanding of the way we view our food and our dietary habits. Introduced to Kyoto monasteries by the Chinese in the 7th century, this entirely vegetable based style of cooking is all about “moving forward whilst respecting the old, and keeping oneself pure.” Toshio is a true master of his art and his sesame tofu, painstakingly ground by hand in a traditional suribachi, is one of Carousel’s all-time classic dishes.

Summer by Carousel 14th - 21st July 2018

Summer by Carousel

14th-21st July 2018

Introducing a bumper new crop of banging summer dishes from YBFs finalist Ollie Templeton and the talented Carousel kitchen team, showcasing the surfeit of incredible ingredients farmed, fished and reared on these shores during the warmer summer months. Think 'Scallop, Gooseberry, Jalapeño, Cucumber and Sea Arrowgrass', 'Rigatoni, Spicy Housemade Pork Sausage, Confit Garlic and Pecorino' and 'Grilled Lamb, Fermented Tomato and Marjoram' (plus sides...), accompanied by carefully chosen wines from pioneering independent winegrowers. Normally available at lunchtime only, this week gives those of you who aren't based in Marylebone the perfect opportunity to try Ollie's "seasonal parade of delights" (BBC Good Food) at last.

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Asta 3rd July - 7th July 2018


3rd July - 7th July 2018

The ever-revolving, ever-evolving menu at this Boston favourite reflects rising star Alex Crabb’s enthusiasm for the incredible bounty of ingredients growing in his New England backyard. Using a variety of styles and techniques, the James Beard Award nominee and French Laundry, Noma and L’Espalier alumnus effortlessly produces beautifully presented dishes like ‘Cold Strawberry and Tomato Soup’ and ‘Whole Roasted Zucchini with Za’atar, Ajo Blanco and Crispy Lamb’ that playfully showcase natural flavours from the American northeast. Some familiar, others less so. That’s the beauty of it. Promising to take his guests on a culinary adventure, Alex wants everyone to feel as though they’ve been invited to a lively, yet intimate, dinner party. Which kind of makes Asta Back Bay’s answer to Carousel... Join us for five nights of new wave American excellence.

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Taku Sekine Sunday 1st July 2018

Taku Sekine

Sunday 1st July 2018

First up in our new series of exclusive members-only Sunday lunches was Japanese chef Taku Sekine of cult Parisian restaurant, Dersou. Formerly of Ducasse Tokyo, Clown Bar, Hélène Darroze and Saturne, Taku has quietly taken Paris by storm with his exquisite menus of creative French-Japanese crossover cooking, picking up Omnivore’s ‘Best Opening’ award in 2015 and Le Fooding’s prestigious ‘Best Restaurant’ award a year later. Taku doesn’t overcomplicate things. Everything he does is rooted in local, seasonal produce. Dishes like ‘Bonito and Cucumber Salad with Ponzu’ and ‘Vietnamese-Style BBQ Presa Ibérica with Manchamanteles Mole’ are also big on flavour (genuinely some of the tastiest food in Paris…), which is why Dersou ranks as one of our favourite discoveries of the past couple of years.

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Nurdin Topham 26th - 30th June 2018

Nurdin Topham

26th - 30th June 2018

“With absolutely flawless cooking, [he] produces food that’s sensationally robust without being the least bit rich. It’s almost oxymoronic, packing a light wallop, with a clearness and purity of effect that I’ve seldom encountered” (NY Times). Nurdin Topham’s unique style of ‘nourishing gastronomy’ earned his ground-breaking Hong Kong project, NUR, widespread critical acclaim and a Michelin star. Before that, he spent the best part of two decades in award-winning kitchens around Europe, including five years as Raymond Blanc’s personal development chef at Le Manoir. Nurdin closed NUR in late 2016, returning home to begin an exciting new chapter rooted in British seasonality and the ambitious fermentation techniques he practiced at the Nordic Food Lab. As you’re about to find out, the results of eighteen months of intensive R&D are as unprecedented as they are delicious. Genuinely unmissable.

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Cheek by Jowl 12th - 23rd June 2018

Cheek by Jowl

12th - 23rd June 2018

Opened in early 2016 and awarded a Michelin star just eighteen months later, Cheek by Jowl (a reference to the close working relationship of husband and wife team, Rishi Naleendra and Manuela Toniolo) is a Modern Australian restaurant in Singapore’s Telok Ayer neighbourhood where hints of various culinary cultures come together on the same plate with electrifying results. Born and raised in Sri Lanka, Rishi moved to Australia to study architecture, but one transformative taste of chicken liver parfait at a local Melbourne café changed everything and proved to be the catalyst for a distinguished career in the kitchens of some of Australia’s most renowned restaurants (Taxi Dining Room, Tetsuya’s and Yellow). These days, dishes like his raw beef salad of dry-aged Wagyu, maple butter, Brussels sprouts and macadamia reflect Rishi’s diverse and distinctive style, while Manuela’s pairings of organic and biodynamic wines highlight the couple’s beliefs in sustainability and naturalism.

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Le Comptoir à Manger 5th - 9th June 2018

Le Comptoir à Manger

5th - 9th June 2018

“Nature calls the shots, for us and for you”. The chalkboard at the entrance of Le Comptoir à Manger tells you everything you need to know about Carole Eckert and Bérangère Pellissard’s minuscule but utterly delightful Strasbourg neo-bistro. Tucked away on a side street in the city centre, the two-woman operation is a shrine to seasonal Alsatian produce (not that kind of Alsatian). So committed are the duo to keeping it regional that they’ve banned olive oil and black pepper in favour of local aromatic herbs and spices. While Carole keeps the guests entertained front of house, pouring carefully chosen wines, Bérangère - who cut her teeth at 3* Auberge de l'Ill and 2* Le Manoir aux Quat' Saisons - produces miraculous dishes from the tiny kitchen. The whole thing is completely charming and out-of-this-world delicious. Come!

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Barak Aharoni 29th May - 2nd June 2018

Barak Aharoni

29th May - 2nd June 2018

“The new star of Israeli cuisine” (Haaretz) is the unassuming executive chef of ‘Alena’ at The Norman Hotel, Tel Aviv. Alena breaks the mould of moribund hotel restaurants where fun goes to die, offering the unthinkable: good, simple, honest food in a warm and welcoming setting. And by good, we mean spectacularly good... Before opening Alena, Barak spent over a decade making waves in some of Israel’s most acclaimed kitchens (Raphael, Toto), as well as Tabla (NYC) and La Petite Maison (London). Over the years he’s developed a unique take on contemporary Mediterranean cooking that’s all about minimal intervention: “My cooking depends on the absolute best and freshest ingredients available. By sourcing the freshest ingredients, no matter how simple, dishes can be created to bring out the best of their flavour in an unfussy style.” One taste of Barak’s Carousel menu and you’ll soon know exactly what he means...

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Gustu 22nd - 26th May 2018


22nd - 26th May 2018

Noma co-founder Claus Meyer opened Gustu in 2013 with the intention of starting a new Bolivian gastronomic movement. With the groundbreaking La Paz restaurant and social enterprise now a fixture in Latin America’s annual 50 Best, it’s safe to say he’s succeeded. Gustu is a must-visit, celebrating 100% local Bolivian ingredients with jaw-dropping dishes like ‘Amaranth and Açaí Caviar with Amazonian Almond Milk and Malted Wheat’. Iconic Danish chef Kamilla Seidler set the standard in the kitchen before handing over the reins last year to young and talented local duo, Mauricio López and Marsia Taha. Bolivia boasts some of most interesting and unexplored biodiversity in the world. Experience a taste of it right here in Marylebone as Mauricio joins us for five mind-blowing nights.

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Brad McDonald 15th - 19th May 2018

Brad McDonald

15th - 19th May 2018

Y’all will know Brad from the Lockhart and Shotgun, where he introduced Londoners to the joys of gumbo, grits and fried chicken as it’s meant to be. But that’s only part of the Brad McDonald story, one that began at City Grocery in his home state of Mississippi and continued through the hallowed kitchens of Alain Ducasse, Per Se and Noma. Before moving to the UK, Brad blazed a New American trail in Brooklyn, and it’s that style of cooking, plus his love affair with France, that are reflected in his Carousel menu: a neo-classic approach to French technique and seasonal ingredients, with a few familiar surprises thrown in for good measure. Brad currently resides in New Orleans, but is eyeing a return to this side of the pond. Watch this space, folks.

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David Arvidsson 8th-12th May 2018

David Arvidsson

8th-12th May 2018

What is it about Swedish chefs and punk rock? We know from experience that the two go hand in hand and rising star (and diehard Ebba Grön fan) David Arvidsson is no exception. Punk was his first love but he fell into cooking at the age of seventeen and hasn't looked back since. As nonconformist in the kitchen as his musical tastes, David wants food to be relaxed and fun, not stiff and boring, and it’s an approach that’s borne out by innovative dishes like ‘Beetroot “Linguini”, Blackcurrant, Radicchio and Frozen Goat’s Curd’ and ‘Poached Rhubarb, Yoghurt Sorbet, Buckwheat Crumble and Sumac’. After winning over the likes of the White Guide as head chef of fêted wine bar and dining room 19 Glas in Stockholm’s old town, David’s now ready to open a place of his own, championing sustainable local produce (as one must) but taking inspiration from further afield to reflect Sweden’s multiculturalism. It’s a combination we cannot wait to try.

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Susantha Medegedara 24th April - 5th May 2018

Susantha Medegedara

24th April - 5th May 2018

Susantha Medegedara joins us from the lush green hills of Sri Lanka’s famed tea country, where he’s been shaping his singularly progressive approach to Sri Lankan cooking for over a decade as executive chef of the Resplendent Ceylon collection of hotels. Thanks to Susantha’s imaginative interpretations of classic dishes like appam and kottu roti, the destination hotels have become synonymous with Sri Lankan cooking at its most creative, and delicious. Encompassing Sinhalese, Tamil, Muslim, Malay and Burgher influences, knockout dishes like ‘Langoustine Kiri Hodi’, ‘Devilled Chicken’ and ‘Rampe (Pandan) Snapper’ are a delightful expression of the island’s unique culinary dialect and Susantha’s own progressive approach to the abundance of incredible ingredients at his fingertips. Working alongside the Carousel team and adapting his ideas to seasonal British produce, Susantha will showcase a new and exciting side to Sri Lankan cuisine that goes beyond the much-loved hopper.

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Masque 17th - 21st April 2018


17th - 21st April 2018

Officially Mumbai’s most ambitious restaurant, Masque is pretty darned special. Head chef Prateeek Sadhu’s ‘wilderness to table’ philosophy permeates his stunning menus of foraged and forgotten ingredients sourced from the Himalayan belt. Prateek’s commitment to “seeking out the magic” of India’s mountainous north using modern techniques and seasonal, sustainable ingredients is no surprise given his past experience. Alinea, The French Laundry and Le Bernardin all left their mark, but it was Prateek’s time at Noma under the tutelage of René Redzepi that really opened his eyes to the creative possibilities derived from working exclusively with ingredients from a single region. It’s an approach that’s clearly working... After two years of intensive R&D, Masque opened to widespread critical acclaim in September 2016, blazing a trail through India’s culinary landscape and garnering an international reputation for constant innovation.

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Restaurant 1877 10th-14th April 2018

Restaurant 1877

10th-14th April 2018

1877 typifies everything that’s great about Bergen’s thriving food scene. Head chef Christer Økland counts Noma, The Fat Duck and Alinea among his former employers, but it’s not the pursuit of a Michelin star that gets him out of bed in the morning; it's all about giving visitors to the city’s former ‘Kjøttbaseren’ (meat market) an unforgettable dining experience that makes the most of southwest Norway's abundance of amazing produce. Inspired by Norwegian culinary traditions, 1877’s tasting menus are all about the close relationships Christer enjoys with local suppliers and his firm commitment to using the finest raw ingredients. Bergen’s changeable climate - it’s not uncommon to experience four seasons in one day - makes for wonderful diversity, creativity, and inspiration in the kitchen, as winning dishes like ‘Snow Crab Salad in Compressed Iceberg Lettuce, Mushroom and Seaweed Glaze, Cucumber and Jalapeños’ testify. Norway? Yes way.

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The Ethicurean 3rd – 7th April 2018

The Ethicurean

3rd – 7th April 2018

Set in a glasshouse inside a Victorian walled garden on the edge of Somerset’s spectacular Mendip Hills, The Ethicurean is at the forefront of local, sustainable, and seasonal cooking in the UK. Opened in 2010 by brothers Iain and Matthew Pennington, who grow the majority of their own produce, the award-winning restaurant’s success is founded on on three key principles: British seasonality, the ethical sourcing of ingredients and synergy with the local environment. As Iain says himself, “it’s about having as minimal an impact as possible - we want to preserve our land and everything around us for future generations to enjoy”. It’s a forward-thinking approach that’s won them an army of admirers, among them Marina O’Loughlin, Xanthe Clay and the Michelin guide. If you haven't already, it’s time to join the ethical revolution...

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Esra Muslu 27th - 31st March 2018

Esra Muslu

27th - 31st March 2018

Devotees of Istanbul’s restaurant scene will be familiar with Esra’s considerable talents already. The wood-fired oven at Auf (just one of a mini empire of buzzing hot spots) was the stuff of legend, producing loaf after loaf of piping hot, pillowy pide worth queuing round the block for... Now Esra’s back in London, where her love affair with food began sixteen years ago, putting the building blocks in place for the launch of Zahter (‘lemon thyme’). Offering a taste of contemporary Turkish cooking with a strong focus on seasonal produce, it’s the restaurant she’s always wanted to open. As well as that pide, Esra’s week-long Carousel preview is all about the fiery walnut muhammara, super creamy hummus, crispy paçanga of pastırma, mozzarella and yoghurt, minty courgette fritters and mussels stuffed with pine nuts, raisins and dill. And those are just the mezze... Istanbul’s loss is London’s gain. We’re in for a serious treat.

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Norn 13th - 24th March 2018


13th - 24th March 2018

Scott Smith and his talented team are committed to providing an “exciting and creative” dining experience that does justice to the best of Scottish produce and producers. Offering daily-changing tasting menus that vary with what’s best and ready, this Edinburgh restaurant has earned rave reviews from the likes of Marina O’Loughlin (“to describe each dish in detail would exhaust not only word count but superlatives...”) and a place in both Harden’s and the the Sunday Times' Top 100 lists. Scott takes inspiration from his country’s proud cooking heritage, adding inspiration from new techniques and ideas to give diners his own unique representation of Scottish cuisine. That means things like sourdough made with Orcadian beremeal, an ancient strain of barley, or Shetland black potatoes, served with crab, buttermilk and Crowdie, a cow’s milk cheese introduced to Scotland in the 8th century by the Vikings. Intrigued? You should be...

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Le Pourquoi Pas 6th - 10th March 2018

Le Pourquoi Pas

6th - 10th March 2018

The views alone are reason enough to visit, but it’s what lies beneath the gently lapping waters of the Baie du Prieuré that make «Le Pourqoui Pas» at Castelbrac so special. Brittany is the destination in France for seafood and local boy Julien Hennote knows just what to do with it, extracting every last bit of flavour from the day’s catch. Julien’s ambitious menus feature precise and immaculate dishes like ‘Salt Cod Brandade with Buttermilk Emulsion, Black Garlic Dip and Glazed Baby Vegetables’ and ‘Diver Scallops with Salted Butter, Braised Leeks and Buckweat Infusion’. As he says himself matter-of-factly, “we’re practically in the sea, so it makes sense for us to focus on seafood”. It’s an approach that’s put the Belle Époque seaside resort of Dinard on the culinary map. Brought to you in association with Atout France.

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Elements 27th February - 3rd March 2018


27th February - 3rd March 2018

Voted best restaurant in the country this year by French food bible Le Fooding®, this “audacious, delicious and punk...” locavore bistro on the Basque coast specialises in rough, elemental cooking with an emphasis on fire. Chef and owner Anthony Orjollet has earned widespread acclaim for his commitment to simplicity and fun, and a hard line stance on provenance. All his ingredients are 100% organic and hyper local, ethically sourced from suppliers within a 70km radius, and you won't find any sugar, gluten or lactose on the menu either (because that’s how he rolls). The menu changes daily, often during service, and impeccable dishes like ‘Teppanyaki-Style Hake, Broad Beans, Peas and Cauliflower in Almond Milk’ are all accompanied by natural and biodynamic wines from “conscientious” vineyards. Brought to you in association with Atout France.

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Santiago Lastra Rodriguez 13th - 24th February 2018

Santiago Lastra Rodriguez

13th - 24th February 2018

Santi Lastra is killing it... After earning his stripes at Mugaritz, the talented Mexican left the Basque Country to join the team at Bror in Copenhagen. Add to that stopovers at the Nordic Food Lab, the Wood*ing Foraging Academy and NOMA Mexico - where he was René Redzepi’s right hand hombre - and you have a remarkably well-traveled chef with a seriously original approach to cooking. Returning for a second Carousel residency - well, third, if you include our hugely popular Tate Modern collaboration last summer - Santi specialises in using local ingredients to realise ambitious dishes like ‘Chilpachole De Jaiba’ (Crab, Tarragon and Mezcal Broth) that are rooted in his own Mexican heritage. We love him and so will you.

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Alchemilla [Glasgow] 6th - 10th February 2018

Alchemilla [Glasgow]

6th - 10th February 2018

Since making the switch from photography to “stupendous” [The Herald] Mediterranean cookery, Glasgow School of Art graduate Rosie Healey hasn't looked back... One of The Sunday Times’ chefs to watch in 2017, Rosie cut her teeth in London at Ottolenghi and Jago, where she was head chef, before moving back north of the border little over a year ago to open Alchemilla. The restaurant has proved an instant hit with Glasgow’s discerning foodie crowd, specialising in daily-changing menus of simple, fresh Mediterranean-inspired food that’s made for sharing. Ingredients are kept to a minimum but Rosie’s flavours have maximum impact, as beautifully conceived, crowd-pleasing dishes like ‘Sea Bass Carpaccio, Pickled Cucumber and Tarragon’ and ‘Octopus, Blood Orange and Thyme’ demonstrate in emphatic style.

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Shuli Wimer 23rd January - 3rd February 2018

Shuli Wimer

23rd January - 3rd February 2018

Shuli is an Israeli chef with a love of connecting people around the table. As we happily learned when she joined us last summer, her food is simple, fresh, seasonal, comforting, feel good and flavourful. Her style is influenced by the many different cultures she grew up with back home, her time living and working in Tel Aviv and the five happy years she’s spent cooking at the River Café, but mainly she just loves to feed people. From ‘Warm Borlotti Bean and Tahini Masabaha’ (a variation of its better known cousin, hummus) to ‘Jewish Gnocchi’ (made with artichoke, bread and bone marrow), Shuli’s latest menu is both a celebration of winter and a generous, plentiful glimpse into her heart and home. Her Carousel residency is the latest step in her journey towards opening a place of her own in London.

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Angelo Sato 16th - 20th January 2018

Angelo Sato

16th - 20th January 2018

Sato landed his first job when he was just thirteen, gutting fish at Tokyo’s Nagahama Ichiba fish market. It was the beginning of a remarkable culinary journey that's seen him rise through the ranks of some of the world’s most revered kitchen brigades: Narisawa (**) and Ryu Gin (***); Restaurant Gordon Ramsay (***) and Trinity (*); Eleven Madison Park (***); and, most recently, Restaurant Story (*), where he was head chef. Sato describes his style as “progressive Japanese with a European accent (or vice versa)”, and his Carousel menu promises to be a taste of things to come. Japanese for ‘memories’, his first solo project Omoide is set to be one of the standout openings of 2018. You heard it here first.

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Romy Gill 4th - 13th January 2018

Romy Gill

4th - 13th January 2018

Good things come in threes, which is why we’re going all out, hands-in-the-air emoji for the return of Romy Gill for the third year running. Marrying the vibrant flavours she grew up with in India to carefully sourced local produce, Romy has picked up multiple awards for her signature West-Bengal-meets-the-West-Country style, including runner-up spot at the 2017 OFM Awards and an MBE for services to the industry. Romy is well known for her regular TV and guest chef appearances and is currently putting the finishing touches to her first book, but she somehow still finds time to dream up stunning, inventive and knock-your-socks-off delicious dishes like ‘Spicy Crab on Sourdough with Tamarind Chutney' for her ever-expanding army of devoted fans. Hungry? Yep, us too… January at Carousel just wouldn't be the same without her.

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Massimiliano Musso 5th - 9th December

Massimiliano Musso

5th - 9th December

Nestled in the Colline Alfieri above Asti, Piemonte, Ca' Vittoria has been in the family for four generations. Following in the footsteps of his legendary grandmother Gemma, head chef Massimiliano has upheld the restaurant's exacting, Michelin-starred standards since taking up the mantle five years ago, pouring his creativity into technically accomplished, delightfully imaginative dishes like 'Agnolotti del Plin with Duck, Burrata, Coffee and Pistachio', while his wife Valentina takes care of Ca' Vittoria's remarkable wine list. It's a winning combination and one we're excited to bring to London this December in partnership with Saclà, another Italian family affair.

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Nama by Keiji Matoba 28th November - 2nd December

Nama by Keiji Matoba

28th November - 2nd December

Nama, meaning 'raw' in Japanese, is a celebration of the country’s proud washoku tradition, a UNESCO-recognised culinary philosophy that elevates cooking to an art form and takes years to perfect. With twenty-one years of experience under his belt, head chef Keiji Matoba is a true master at marrying the freshest flavours with ancient techniques to create “simple yet sophisticated Japanese dishes with unrivalled quality”. Clean, healthy and perfectly balanced, Keiji's exquisitely crafted sushi and sashimi is amongst the finest you'll find outside Japan.

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Tobyn Excell 21st - 25th November

Tobyn Excell

21st - 25th November

The Kent-based chef and forager has an encyclopaedic knowledge of The Garden of England's natural larder. Herbs, berries, seaweeds, mushrooms, mosses... If an ingredient grows in the wild and it won't kill you, chances are Tobyn knows what to do with it. His passion for foraged ingredients has taken him far and wide, including a stopover at René Redzepi's Nordic Food Lab, and his adventures are reflected in the imaginative and nuanced dishes that he likes to cook (think 'Beef and Roses with Dulse Butterscotch' and 'Japanese Knotweed with Praline and Soured Cream'). Not only is dinner with Tobyn an extraordinary culinary experience, it's educational too. You'll be blown away by the sheer diversity of incredible ingredients that are growing right on our doorsteps.

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Au Passage 7th - 18th November

Au Passage

7th - 18th November

Au Passage is up there with the trendiest - and liveliest - joints in Paris, and that's saying something. Serving up a daily-changing chalkboard menu of seasonal 'tapas' using “raw fish, biodynamic veggies and nose-to-tail meat”, Au Passage has achieved bone fide icon status thanks to creative dishes like langoustine, leek (ash, velouté and julienne), root fries, dill and parsley oil. Head chef Dave Harrison (a Texan no less) makes his own bread, butter and charcuterie, while everything is washed down with an enviable 'cave' of natural wines and “maximum vibes”. Snagging a table at Au Passage is like winning Le Super Loto, so book in rapidement to avoid disappointment.

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Vítor Claro 24th October - 4th November

Vítor Claro

24th October - 4th November

Legendary Portuguese chef Vítor Claro spent two decades cooking in some of the country's finest restaurants, including a critically acclaimed place of his own close to Lisbon. He now dedicates his time to the more tranquil art of viticulture, which made his London appearance all the more exciting. Vítor’s Carousel menu features contemporary takes on Portuguese classics like Bacalhau á Conde de Guarda (salt cod), paired with some delightful local wines, including ‘Dominó’, a muscular red from his own vineyard in the granite and quartz hills of Alentejo.

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Tom Brown 17th - 21st October

Tom Brown

17th - 21st October

Tom’s Cornish roots run deep. SW3 is a long way from Port Isaac but the fish at ‘Outlaw’s at The Capital’ is every bit as fresh and the cooking every bit as excellent. It’s all about no frills simplicity and cleanliness on the plate. After retaining the restaurant’s Michelin star and winning universal acclaim for his adventures on Great British Menu, Tom has taken on another exciting challenge: opening a place of his own out east in Hackney Wick, where he plans to keep doing what he’s doing with characteristic effortlessness (and slightly louder music).

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TĀ TĀ Eatery 10th-14th October 2017

TĀ TĀ Eatery

10th-14th October 2017

According to Ana Gonçalves and Zijin Meng, TĀ TĀ Eatery was founded on the pair’s mutual love of rice. Simple, right? Kind of… Ana and Meng first met at The Loft Project back in 2009. “Food’s new power couple” [Evening Standard] then went on to help Nuno Mendes open Michelin-starred Viajante, before joining him at Chiltern Firehouse. Their own project (literally ‘He & She’ Eatery) began as a street food stall at Druid St Market serving up ‘ricewiches’ and has since blossomed into something joyously innovative and unique, specialising in a kind of “high-end Chinese tapas, with the odd Portuguese influence”, executed with refinement and attention to detail. Join us for a relaxed, family-style week of “European ingredients and Asian attitude’ as they close in on a hotly-anticipated permanent site of their own.

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Sam Ashton Booth [ANGLO] 3rd – 7th October 2017

Sam Ashton Booth [ANGLO]

3rd – 7th October 2017

Exciting news from the talented team behind smash hit newcomers, Anglo and Neo Bistro - they've got an exciting new project in the pipeline. That's all we can tell you for now but these guys have got the Midas touch, so we're expecting big things. For starters, they've chosen Sam Ashton Booth [left] to lead the project. Sam, whose CV is so immaculate it sounds made up (Eleven Madison Park, The Ledbury, Frantzén, Alain Ducasse at The Dorchester, Per Se, Restaurant Story…), has been making serious waves heading up Anglo’s intimate ‘Chef’s Table’ over on St Cross Street. Join us for an exclusive week-long preview of things to come, featuring imaginative, Modern British creations like ‘Scallop, Grains, Aubergine Emulsion and Sprout Tops’ and ‘Beef, Shiso, Cucumber and Marrow’.

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Autumn by Carousel Tuesday 26th - Saturday 30th September

Autumn by Carousel

Tuesday 26th - Saturday 30th September

If you’re of the opinion that chefs who choose not to cook with seasonal, locally-sourced ingredients should be taken outside and shot, the week our home team took the reigns to show off their bright ideas and vibrant flavours would have been right up your street.

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Francisco Castillo 12th - 23rd September

Francisco Castillo

12th - 23rd September

Talented Chilean, Francisco ‘Pancho’ Castillo, packed in law school at the age of twenty-one to pursue his dream of becoming a chef. He cut his teeth Down Under at multi-award winning Attica and Quay before making a name for himself back home in Santiago as sous chef at Boragó, ranked No. 4 in Latin America. Ahead of his move to two Michelin-star Mugaritz in the Basque Country, Francisco treated us to a fortnight of innovative, Chilean-inspired dishes like ‘chicken skin tostadas with sea urchin and salsa verde’, 'Chilean-style mackerel ceviche' and the wonderfully-named 'goat's milk cuchufli' right here at Carousel. 'El descueve'...

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Alisdair Brooke-Taylor 29th August - 9th September

Alisdair Brooke-Taylor

29th August - 9th September

Former right hand man to Kobe Desramaults at Belgium's legendary In De Wulf and a veteran of both Viajante and The Harwood Arms, Australian Alisdair Brooke-Taylor certainly knows his way around a Michelin-starred kitchen. But that's only half the story. Prior to arriving at Carousel, the young Australian spent five years cooking in off-the-beaten-track rural areas and this has heavily influenced the way he sources his ingredients; he bases his choices on close relationships with growers, homesteading techniques and proximity to wild produce, which is how you end up with delightful things like 'grilled cucumber, tarragon, fresh hazelnut and crab butter' and 'sour wild apples baked in salt meringue, langoustine and braised veal' on the menu. In fact, everything on there was pretty bloody exceptional, we just don't have enough space to list every dish...

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Angie Mar 15th - 26th August

Angie Mar

15th - 26th August

Dubbed ‘the first lady of meat’ by culinary bible Food & Wine, Angie is the badass chef responsible for The Beatrice Inn’s undeniable status as one of the hottest tables in NYC. She loves meat - “I wake up thinking about it, I go to sleep thinking about it” - and it shows. Her uncompromisingly carnivorous approach has won her a legion of fans, including Peter Wells of The New York Times who describes the iconic steakhouse as “a place to go when you want to celebrate your life as an animal”. Angie has built her reputation on show stopping sharers like her Roast Duck Flambé and her signature Whiskey-Aged Tomahawk Ribeye (served on a butcher’s block). Vegetarians might want to give this one a miss. But for everyone else... you’re in for a serious, meaty treat.

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Olia Hercules 8th - 12th August

Olia Hercules

8th - 12th August

How do you follow up the runaway success of an award-winning debut cookbook like ‘Mamushka’? Well, if you’re Olia Hercules you pack your bags and set off on an intrepid journey through the wilds of Georgia, Azerbaijan and beyond, collecting recipes and stories handed down from one generation to the next until you have the makings of another instant classic. To celebrate the release of ‘Kaukasis’, Olia returned to Carousel with another vibrant, earthy, unexpected menu featuring delightful twists on traditional dishes like ‘dyushbara dumplings’, 'pork mtsvadi' and ‘beetroot in plum tkemali’ that shine a light on the rich culinary heritage of the Caucasus and Olia’s own enormous talent.

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Alex Nietosvuori 1st - 5th August

Alex Nietosvuori

1st - 5th August

Nope, we still can't pronounce his name, but who cares when the food's this good? The Swedish prodigy returned to London with another exceptional menu showcasing all the culinary tricks he learnt at revered restaurants such as Bror (Copenhagen), Frantzén (Stockholm), Fäviken (Järpen), Boragó (Santiago) and most recently Maaemo (Oslo) where he spent six months working alongside Danish super chef Esben Holmboe Bang. Alex likes his Nordic-influenced dishes to appear simple and natural, featuring no more than a handful of components, but appearances can be deceiving; mind-blowing levels of precision and technique go into every single mouthful.

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Food + Wine Pop-Up 18th - 29th July 2017

Food + Wine Pop-Up

18th - 29th July 2017

When talented Melbourne duo Mal Meiers and Kate Christensen founded Food + Wine Pop Up back in 2015 they had one specific goal in mind (well two, actually): to showcase interesting organic or biodynamic wines from lesser known winemakers and to serve unpretentious, beautifully-conceived sharing style dishes based on local, seasonal ingredients and producers. Since then their locavore concept has evolved continuously, depending on where they’ve wound up in the world (most recently a residency at Chardon in Provence). Sommelière Kate takes care of the wines while Mal - a veteran of top-notch restaurants like Pendolino and Bennelong (Sydney), The Square (London), Church St Enoteca, Tonka and Bistro Guillaume (Melbourne) - works his considerable magic in the kitchen, producing impeccable plates of food with a European flavour.

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Tom Ryalls 11th - 15th July 2017

Tom Ryalls

11th - 15th July 2017

Just when I thought I was out… they pull me back in”. Tom is no stranger to Carousel. The ex-St John Bread & Wine chef’s ‘Hunger Gap’ and ‘Horn of Plenty’ residencies were the stuff of legends (the former, a winter ode to the ancient arts of pickling, smoking and salting; the latter, a generous, plentiful menu rooted in the abundance of home grown ingredients available in the warmer summer months). Tom went on to earn widespread critical acclaim as head chef of Beagle in Shoreditch, applying his “stripped back and old school” style to the best of British to create outstanding menus of simple, understated deliciousness, and, as he proved to us when he joined us for a third time, the results are out of this world.

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Tommy Forster + Ollie Templeton

4th - 8th July 2017

Tommy and Ollie met at Moro six years ago and have been as thick as thieves ever since, their friendship fuelled by a passion for great food and niche electronic music. Ollie went on to co-found Carousel, while Tommy set off on a journey around the world cooking at trend-setting places like Roberta's (NYC), Koya (London) and Clamato (Paris). The pair linked up again for a very special summer collaboration, showcasing their commitment to seasonal ingredients, gutsy flavours and open flames with a super fun tasting menu of no fewer than nine "bang bang" dishes, each one with a different story to tell. With killer cocktails and intriguing wine pairings to match - plus a sunny back garden for aperitivo hour - the good times rolled in.

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Bethany Kehdy 27th June - 1st July 2017

Bethany Kehdy

27th June - 1st July 2017

Hailed by none other than Yotam Ottolenghi as ‘the new champion of Middle Eastern food', Lebanese-American Bethany Kehdy returned to Marylebone with another family-style feast inspired by the flavours of her childhood. Her sharing menu of generous and imaginative Levantine cooking breathed new life into the traditional favourites she learnt from her granny and her aunties in Beirut. Bethany’s food is guaranteed to put a smile on your face - dishes this time included ‘Burnt Tomato and Arak with Shankleesh and Fried Green Almonds’, ‘Roasted Rainbow Carrot Mutabal with Black Tahini’ and ‘Slow-Braised Rabbit with Mloukhieh, Smoked Vermicelli Rice and Quick-Pickled Red Onions’.

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Shuli Wimer 13th - 24th June 2017

Shuli Wimer

13th - 24th June 2017

Shuli is an Israeli chef with a love of connecting people around the table. Her food is comforting and flavourful, influenced by the many different cultures she grew up with back home, while her choice of ingredients is exactly what you'd expect from a chef who's spent the past four years at the River Café: super seasonal and super fresh. We were lucky enough to get a glimpse into the different flavours that make Israel so very special when she joined us for her early summer residency.

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Daniel Morgan 30th May - 10th June 2017

Daniel Morgan

30th May - 10th June 2017

Ask Daniel Morgan why he can’t stay in one place for more than five minutes at a time and he’ll tell you it’s the “gypsy blood”. The Sheffield-born chef learnt his trade here in London, spending a decade oui-cheffing at Maze, The Square and Sketch, before embarking on a culinary journey that’s taken in some of the most celebrated kitchens in the world. He's now cooking in Paris, where he's making waves with an expressive style that's characterised by the cutting edge techniques, playful combinations and narrative detailing he refined at places like Narisawa (Tokyo, 2*), Frantzén (Stockholm, 2*) and Noma (Copenhagen, 2*). He’s inspired by the natural canvas of everything that nature provides, perfectly demonstrated in the foraged ingredients, focus on seasonal vegetables and genuine respect for the integrity of his chosen produce which he brought to our kitchen in June 2017.

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Gezellig 16th - 27th May 2017


16th - 27th May 2017

Gezellig [CHe-’zel-iCH] is a Dutch word that’s best translated as “an atmosphere, which allows good times to happen”. It’s also the unpronounceable name that friends Wieteke Teppema and Graham Long have chosen for their hotly anticipated London opening. With years of experience between them both front and back of house at the likes of The Ledbury and Pied-A-Terre, the duo know this city’s restaurant scene as well as anybody and are firm believers that there’s still plenty of room for a warm, relaxing, unpretentious place offering hearty food made with the very best ingredients and the finest wines at an accessible price. We agree wholeheartedly, which is why we were so thrilled to host this very special Gezellig preview featuring instant classics like Szechuan Roasted Duck and the frankly obscene Riseley Cheese And Lamb Fat Toastie paired with super off-the-beaten track wines. Their aim? No one leaves hungry and everyone comes back.

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Karl Holl 2nd - 13th May 2017

Karl Holl

2nd - 13th May 2017

Karl is one of our all time favourites. Back in 2016 the Portland-based chef flew the flag for the Pacific Northwest’s dynamic, provenance-focused food community with a fortnight of creative ‘New American’ cooking that we still talk about with excitement today. Karl lives and breathes the celebrated farm-to-table movement (he doesn’t just hit up the local farmer’s market, he grows and raises what he cooks himself); his charcuterie game is second to none - it helps when you know the pig personally. It came as no surprise that his second residency was another tour de force of big ideas and gutsy flavours.

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Diego Rossi 25th - 29th April

Diego Rossi

25th - 29th April

Trippa is hands down the most exciting place to eat in Milan right now. Diego cut his teeth in some of Italy’s most prestigious Michelin-starred kitchens before finding his true calling with the opening of this unapologetically old school trattoria. Here the menu changes daily, the wine flows like water (biodynamic, naturally) and the welcome is as warm and genuine as you’ll find anywhere in Italy. There’s a lot to love about this place but Diego’s seasonal, produce led cooking is the real star. He does the classics as well as anybody - better even - but like a young Venetian Fergus Henderson, it’s his love of oft overlooked ingredients and unfashionable cuts of meat that really set him apart.

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François Roche 11th - 22nd April 2017

François Roche

11th - 22nd April 2017

You’ll certainly know François Roche by reputation. Head chef of Covent Garden smash hit Frenchie until very recently, the young Frenchman has been making waves in this city with a creative, open-minded style that’s rooted in classical savoir-faire. His impressive CV also includes two-star Les Crayères and Parisian neo-bistros Septime and Frenchie Bar À Vins… plus a one-off evening with us back in October that was such a roaring success we just couldn’t wait to have him back. If we learnt anything after cooking with him for two weeks, it’s that François is a chef with a very bright future.

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Chinese Laundry 4th - 8th April 2017

Chinese Laundry

4th - 8th April 2017

Our friends Peiran Gong and Tongtong Ren are the creative brains behind one of our favourite restaurants in this city: Chinese Laundry. Reinventing popular perceptions of Chinese cuisine, the pair have captured the imagination with their own very personal take on authentic Chinese home cooking. While the circumstances of their residency were far from ideal - a freak fire at the restaurant forced them to temporarily shut up shop - we had a ball sharing our kitchen with this delightful duo, creating a very special one-off menu of signature dishes and lesser-known delicacies. So every cloud really does have a silver lining, or as they say in China, “when the old man from the frontier lost his horse, how could one have known that it would not be fortuitous?”.

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oKupa 21st March - 1st April 2017


21st March - 1st April 2017

Meet Chilean Hector Bracchiglione. He’s cooked in some pretty extraordinary kitchens over the years (three-starred Kichisen, El Celler de Can Roca and Bras , amongst others), developing a style of his own that’s all about simplicity, respecting his chosen ingredients and unearthing the essence of each individual element on the plate. His Barcelona-based oKupa project, conceived and run with partner in crime Linda Silva, gives Hector the creative freedom to express himself wherever the wind takes him, free from the constraints of a fixed address. Running an ‘ephemeral restaurant’ comes with its challenges, but as we discovered when they joined us at Carousel, the end product is a joy to behold.

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Alex McCoy [Alfie’s] 7th - 18th March 2017

Alex McCoy [Alfie’s]

7th - 18th March 2017

A 17-year veteran of the industry, critics’ favourite Alex McCoy is one of the biggest personalities on the Washington DC restaurant scene. He also happens to be owner and head chef of Alfie’s, a project inspired by Alex’s many South East Asian adventures (specifically the life-affirmingly spicy flavours of Thailand’s north-eastern Isaan region). Alfie’s has taken the city by storm since starting out as a wildly popular summer pop-up (sound familiar?), serving up vibrant classics like gaeng om pla duk (Isaan catfish curry) with killer cocktails. A combo very much after our own hearts…

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Pam Brunton [Inver] 28th February - 4th March 2017

Pam Brunton [Inver]

28th February - 4th March 2017

Scotland’s award-winning Restaurant of the Year is a small, characterful place on the shores of Loch Fyne. Using the very best local, wild and farmed ingredients, Pam Brunton (Restaurant Tom Aikens, The Greenhouse, Fäviken) and partner Rob Latimer offer a contemporary take on traditional and forgotten Scottish dishes. It’s an approach that’s won them an army of admirers, from the Guardian's Marina O’Loughlin (“Everything we eat is eye-opening, enlivening, as bracing as a dip in the loch”) to the Good Food Guide (“Discovering Inver is like finding a pearl in a Loch Fyne oyster; rare, valuable and surprising yet…wholly natural.”). We saw for ourselves when Pam joined us for a week of exemplary cooking right here in Marylebone.
[photo by Elena Heatherwick]

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Akané Monavon 14th - 25th February 2017

Akané Monavon

14th - 25th February 2017

Akané Monavon's second Carousel residency came complete with a whole new host of culinary tricks, proving that travel truly does broaden the mind. She'd just got back from Lima where she had been staging under Virgilio Martinez at Central (No. 4 in the World’s 50 Best), the latest leg of an epic culinary odyssey that took in some of the very best kitchens around the world (London, New York, Tokyo, Reykjavik...). Ahead of returning home to rural Burgundy with plans of opening a place of her own, this hotly anticipated return to Carousel and killer menu of crossover flavours and techniques set the place alight.

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Gísli Matthías Auðunsson 7th - 11th February 2017

Gísli Matthías Auðunsson

7th - 11th February 2017

The undisputed champion of traditional Icelandic flavours returned to Carousel with another unmissable menu in February 2017. Some of Gísli's ingredients might be unfamiliar to English palates, like the autochthonous 'sea truffle' he picks daily from the shores of his native Westman Islands, but the Icelander isn't just out there for the sake of it; his aim is simply to produce "incredibly good, fresh food based on local culinary traditions.” His restaurant (Slippurinn) achieves this in spades with creativity and humour, modernising traditional Icelandic dishes with a delightful twist.

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Taller 31st January - 4th February 2017


31st January - 4th February 2017

Taller - Spanish for ‘workshop’ - is one of Copenhagen’s most creative, progressive and ambitious new projects, reimagining the flavours of new wave Latin American cuisine (especially Venezuelan) using local Danish produce and considerable craftsmanship. Opened by ex-NOMA trio Karlos Ponte Maldonado, Luis Moreno and Jacob Brink Lauridsen in March 2015, Taller has quickly become one of the hottest restaurants in a town that’s not exactly short of decent places to eat. Karlos (whose past experience also extends to elBulli, Restaurant Denis Martin and Claus Meyer’s Nam Nam) joined us for a week of signature “Venezuelan / Nordic / avant-garde / something” dishes that are quite simply unmissable.

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Elizabeth Allen 17th - 28th January 2017

Elizabeth Allen

17th - 28th January 2017

We already knew what Elizabeth Allen was capable of before she turned up for her residency at Carousel, but she still managed to blow us away. Founding head chef at Pidgin, she guided the Hackney neighbourhood favourite to a Michelin star barely a year after opening. Now she’s going it alone, bringing together her love of fire, flames and bold flavours in what promises to be one of 2017’s most exciting openings. Shibui - the name translates to the connection between elegance and simplicity - is all about expertly balanced dishes with influences from Europe and Asia, where casual fine dining meets sophisticated BBQ (spoiler alert: they live happily ever after). Elizabeth’s Carousel residency offered a first glimpse of what her Kaizen Project is all about. The Japanese philosophy of continuous improvement is clearly paying off…

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Romy Gill 5th - 14th January 2017

Romy Gill

5th - 14th January 2017

January 2017 saw the return of the irrepressible Romy Gill. After a whirlwind year, Romy brought another kaleidoscope of knockout Indian flavours and a list of admirers as long as the Ganges... including Her Majesty The Queen. Romy was awarded an MBE in recognition for her one-woman mission to educate us island folk in the art of authentic Indian home cooking. This time round, she added a contemporary twist to the traditional flavours she does so well with a menu featuring tandoori quail, octopus with tamarind chutney and a to-die-for chai and saffron cheesecake.

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Alex Nietosvuori 13th - 23rd December 2016

Alex Nietosvuori

13th - 23rd December 2016

Fresh from linking up with Rodolfo Guzmán at Boragó (Santiago, Chile), Alex Nietosvuori returned to Carousel just in time for Christmas. His previous residency saw the ambitious young Swede produce a “supreme” [Fay Maschler] tasting menu that showcased his extraordinary talent, honed in some of Scandinavia’s very best restaurants - among them Bror (Copenhagen), Frantzén (Stockholm), Fäviken (Järpen) and Maaemo (Oslo). This time round he did it all again, and then some. Alex likes his dishes to appear simple and natural, featuring no more than a handful of components, but appearances can be deceiving; mind-blowing levels of precision and technique go into every single mouthful.

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Toshio Tanahashi 29th November - 10th December 2016

Toshio Tanahashi

29th November - 10th December 2016

For Toshio Tanahashi, shojin-ryori cooking isn’t just a matter of technique, but a spiritual experience which he hopes will lead towards greater understanding of the way we view our food and our dietary habits. It’s an entirely vegetarian Buddhist cuisine that was first introduced to Kyoto monasteries by the Chinese in the 7th century. Sho means “purify” and jin comes from the word for “advance.” In other words, it means to “move forward whilst respecting the old, and keeping oneself pure.” Only plants are used - no meat or fish; only grains and vegetables - and Toshio is the master of his art, respected the world over by leading chefs such as René Redzepi. In fact, after his fortnight at Carousel he was straight off to Noma… This was a truly unique opportunity for us to open our minds to the infinite possibilities of vegetables and to truly engage with the food on our plates. Itadakimasu.

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Sophat Hing 15th - 26th November 2016

Sophat Hing

15th - 26th November 2016

Sophat Hing has dedicated near enough a lifetime to putting traditional Khmer cuisine on the map. These days you’ll find him on the island of Song Saa in Cambodia’s remote Koh Rong archipelago, a resort of breath-taking beauty that exists in perfect harmony with its natural surroundings. Working with fresh, seasonal ingredients sourced from local communities, Sophat specialises in innovative twists on Khmer favourites such as “Plea Trey” - a fresh Barramundi salad of green chilli, banana palm, toasted peanuts, mint and basil - and the more unusual “Cha K’dam M’rec Kchey Kampot”, a dish of wok-fried mud crab with Kampot Province green peppercorns. Unmissable.

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Industry Standard 8th - 12th November 2016

Industry Standard

8th - 12th November 2016

Industry Standard took Berlin by storm when it opened early last year. “F*CK YES!” was one respected reviewer’s reaction to Ramses Manneck’s “rigorous, precise, and at times perverse” take on rustic French and Mediterranean cuisine, and we’re very much inclined to agree. They say: “Small plates to share and destroy. Natural wines. Spirited spirits… WE WILL FEED YOU”. We say: “If you liked Bar Brutal, you know what to do”. These guys are a close-knit, passionate team who are in it for the love of good food and good wine. And you know what? That suits us just fine..

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Rosie Birkett 1st - 5th November 2016

Rosie Birkett

1st - 5th November 2016

Food writer, cook and Carousel favourite Rosie Birkett returned to Carousel in November 2016 for her second residency. Inspired by her foraging adventures on the Walthamstow Marshes with ‘John The Poacher’, as well as her recent travels through Italy and Japan (resulting in a suitcase from Kyoto packed with kombu, kewpie mayo, sancho pepper and bonito flakes, just for the occasion), Rosie’s menu was bursting with wonderful ideas like her own version of takoyaki, wild boar ragù with celeriac noodles and - cameras at the ready - crab apple doughnuts. All accompanied by a delightful selection of natural wines (naturally)...

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Céline Pham 25th - 29th October 2016

Céline Pham

25th - 29th October 2016

You remember Céline Pham, ‘La Cuisinière Volante’. In Summer 2015 the former Saturne, Chez Aline and Septime chef packed out Carousel with a menu of inspired French-Vietnamese crossover dishes like ‘Caramelised Octopus with Nước Mắm and Carrot Reduction’ and ‘Brothless Confit Beef Cheek Phở’. In October 2016 she was back again for a second spin on the Carousel, elevating the traditional recipes of her grandmother, Bà Ngoại, to extraordinary new heights. Carousel joined the Phamily once again and experienced French-Vietnamese food at its most inventive… and its most sublime…

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Olia Hercules 18th - 22nd October 2016

Olia Hercules

18th - 22nd October 2016

Fresh from scooping best Debut Food Book at the 2016 Fortnum & Mason food and drink awards, Olia 'Mamushka' Hercules returned to her home-away-from-home for a record third residency. This time Olia’s menu had a more modern Eastern European feel to it than February 2016’s rustic Georgian supra, featuring refined dishes like ‘Cep, Buckwheat and Chestnut Broth’ and ‘Pork Belly with Fermented Sauerkraut, Prunes and Spices’. Every one of Olia's dishes brimmed with heart, soul and generosity of spirit.

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Jū-Ni 11th - 15th October 2016


11th - 15th October 2016

Opened in February 2016, Jū-Ni quickly established itself as one of San Francisco’s very best Japanese restaurants. Head chef Geoffrey Lee has taken the city by storm with his modern take on traditional sushi. He describes his approach as ‘cognitive’ - each morsel is a composed bite, a perfect balance of size, texture and temperature; saltiness, acidity and fat content. He joined us in Marylebone in October 2016, bringing with him an unbeatable eleven-course omakase experience.

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Bethany Kehdy 4th - 8th October 2016

Bethany Kehdy

4th - 8th October 2016

Hailed by none other than Yotam Ottolenghi as ‘the new champion of Middle Eastern food', Lebanese-American Bethany Kehdy’s residency saw her reimagine the flavours of her childhood with a family-style feast of Levantine favourites from her award-winning cookbook The Jewelled Kitchen. Inspired by the recipes of her grandmother and aunties, Bethany gives traditional dishes like ‘Autumn’s Charred Fattoush with Marrow Croutons, Pomegranate and Grapefruit Tahini’ and ‘Zhoorat-Flamed Quail with Preserved Za’atar, Lemon Pesto Maftoul and Artichoke Hearts’ a fresh, modern twist.

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Ondine 27th September - 1st October 2016


27th September - 1st October 2016

Ondine is a 'proper' seafood restaurant. Only the finest seafood and shellfish from the East Coast of Scotland make it onto the menu at this Edinburgh Old Town favourite. Roy Brett did his fishermen friends proud with a minimum of fuss and a maximum of deliciousness, extracting every last bit of flavour from the day’s catch with the careful addition of ingredients from Ondine’s ecumenical kitchen cabinet such as pungent harissa (the secret to the rouille in his signature fish soup) or fragrant Sicilian lemons, a delightful companion to razor clams and chorizo Ibérico. Roy caught the Flying Scotsman down in late September 2016 to become Carousel’s first guest from north of the border for a week of ichthyic* delights. *made you Google…

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Erik Anderson & Jamie Malone 13th - 24th September 2016

Erik Anderson & Jamie Malone

with Bittercube & Bombay Sapphire 13th - 24th September 2016

Erik Anderson and Jamie Malone are a pretty formidable culinary couple. Their first joint venture, Brut (Minneapolis, MN), is the culmination of years of toil in some of America's best loved restaurants, from The French Laundry and its three Michelin stars to critically acclaimed The Catbird Seat and Sea Change, where the two first met. Opening soon, Brut will showcase Erik and Jamie's modern approach to French cooking "with a deep respect for the classic technique”. Pair that with an artfully crafted drinks menu from American cocktail royalty Bittercube and you have the recipe for something pretty darned special. If you thought Midwestern food was all hominy grits and warm apple pie, think again. In partnership with Bombay Sapphire.

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Niklas Ekstedt 6th - 10th September 2016

Niklas Ekstedt

6th - 10th September 2016

No gas, no electricity, no gadgets. At Ekstedt, they cook everything on fire, using Scandinavian wood to give the food a truly unique character. As Swedish super chef Niklas says, “you can create minor miracles with fire, smoke, ashes and soot”. Yes indeed. Resurrecting long-lost cooking techniques, Ekstedt’s eponymous Stockholm restaurant - which has held a Michelin star since 2013 - produces elegant and astonishingly creative dishes each and every day, with burning wood their only source of heat. Molecular gastronomy this ain’t… Niklas Ekstedt has become a local legend in his native Sweden and we were thrilled to welcome him into our kitchen, where he fired up the grill for a week of autumnal offerings inspired by ancient Scandinavian traditions.

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Mandu 24th August – 3rd September 2016


24th August – 3rd September 2016

Summer 2016 saw us celebrate a Carousel first: a mother and son duo joining us in the Carousel kitchen. Meet 70 year-old Yesoon (or ‘Mama’ as she’s known to just about everybody) and Danny Lee, chef proprietors of Mandu in Washington DC, far and away the coolest Korean restaurant in town. So cool, in fact, there are two of them. Fuelled by the ‘homestyle’ recipes of Yesoon’s youth and Danny’s more modern approach to traditional Korean cuisine, Mandu has become a DC institution, pushing the boundaries of Korean cooking and even hosting their own monthly series of chef collaborations (who’d a thunk it?). When the Lee family joined us in Marylebone in August 2016 they certainly showed us all how it’s done stateside.

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Alex Nietosvouri 9th - 20th August 2016

Alex Nietosvouri

9th - 20th August 2016

Originally from Landskrona in Southern Sweden, superstar in the making Alex Nietosvuori cut his teeth at Michelin-starred Daniel Berlin Krog in Skåne Tranås before heading to Copenhagen in 2013 to join up with former NOMA sous-chefs Sam Nutter and Victor Wågman, first at Restaurant BROR and later at sister restaurant ANTE, just around the corner. Here he was given license to up the ante, injecting a playful sense of adventure into BROR’s defining philosophy of simple, good food made with the very best Nordic produce. As we found out when he joined us for a fortnight at Carousel, the results were nothing short of spectacular.

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YOLO 26th July - 6th August 2016


26th July - 6th August 2016

YOLO. A philosophy on life, a hashtag and - since 2014 - an awesome little restaurant in the Stockholm suburb of Djursholm that’s bursting with joie de vivre. Holding the creative reins is chef Jonas Lagerström. Jonas and his ambitious, fun-loving team challenge themselves, week-in-week-out, to find new and surprising ways of serving up familiar Swedish ingredients, rooting their dishes in the local and sustainable while equally embracing flavours from far further afield in the pursuit of new trends and taste combinations… which is how you get to ‘Swedish Pork ‘Tacos’ glazed with Coriander and Salsa’ or ‘Ceviche of Clams, Tuna and Salmon with Radish, Celery and Fried Rice Paper Salmon’. The YOLO way encourages us to indulge ourselves “a little bit more and a little bit more often” and their fortnight at Carousel was no exception. You’re going to want to keep an eye on these guys. After all, You Only Live Once…

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iKOYi 12th - 23rd July 2016


12th - 23rd July 2016

Chef and adventurer Jeremy Chan is closing in on his first solo opening and boy are we excited... iKOYi will be a London restaurant focussed on West African inspired dishes. Jeremy’s agnostic, inquisitive approach has been shaped by stints at Hibiscus, Noma and Dinner and he’s now relishing the prospect of tapping into the rich culinary heritage of Nigeria, Ghana, Senegal and beyond, applying modern techniques to traditional ingredients like dried crayfish and fermented locust beans to create delightful intensity and elegant contrasts of flavour and texture. Jeremy has a knack for finding ways to optimise each ingredient’s “inherent delicious properties”, which makes for pretty special dining experience. Trust us.

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Sushi Sho 28th June - 9th July 2016

Sushi Sho

28th June - 9th July 2016

Meet Carl Ishizaki of Sushi Sho. Half-Swedish, half-Japanese, Carl has earned a cult following in Stockholm for his daily-changing omakase tasting menus of beautifully crafted Japanese cooking, prepared with the freshest local ingredients and an itamae’s touch, right in front of your eyes. Carl’s twelve-seater, hole-in-the-wall restaurant was awarded its first Michelin earlier in 2016, before he brought the gang to London for two weeks of outstanding sushi, paired sake and high fives all round.

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Tommy Forster 21st - 25th June 2016

Tommy Forster

21st - 25th June 2016

After a fantastic first residency in 2014, when Tommy showcased a stop-all-the-clocks dish for the ages., we had to get him back in our kitchen. In June 2016 he took a break from his day job at Yard, the bang-on-trend Paris bistro, to join us for another week of unqualified deliciousness. Tommy’s CV reads like a Who’s Who of our favourite restaurants in London (Moro, St John, Bocca di Lupo, Koya), New York (Roberta’s, Ai Fiori) and Paris (Clamato), and his wealth of experience is reflected in his polyglot influences - think cured mackerel with pickled cucumber and wasabi - and razor sharp technique. Refined, seasonal cooking at its surprising, delightful best.

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Koka 7th - 18th June 2016


7th - 18th June 2016

Koka in Gothenburg is the modern reincarnation of Björn Persson’s highly regarded Michelin-starred restaurant, Kock & Vin. After fourteen years, Persson decided to give his operation a contemporary overhaul - not just the building and its interior but its menu too. Cue simpler, more accessible ‘West Swedish gastronomy’, exemplified by courageously conceived, beautifully executed dishes like Skagerrak squid with chlorophyll-green leek oil and apple cider curd. The results are elegant and well balanced and, so it seems, equally popular with the critics; Koka was voted Sweden’s best restaurant in 2014 and earned a Michelin star in its own right earlier this year.

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Tomas Scarpetti & Gwladys Gublin 24th - 28th May 2016

Tomas Scarpetti & Gwladys Gublin

24th - 28th May 2016

Itinerant chef-sommelier double act Tomas Scarpetti and Gwladys Gublin rolled into Marylebone on a mission to achieve the perfect balance between food, drink and ‘the art of the table’. Argentine Tomas spent six years as right hand man to legendary pyromaniac Francis Mallmann, adopting his mentor’s fire-inspired style of cooking as his own; bartender Gwladys, meanwhile, ran the original Experimental Cocktail Club in Paris and is a lover of sherry, natural wines and well-mixed drinks. Like us, the pair play in a happy space between casual family meals and more refined gastronomy. Their Carousel menu featured dishes of ‘sincere simplicity’ like Grilled Slow Hung Ribeye with Hazelnut Dressing, accompanied by paired cocktails and the crackle of burning wood.

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Grant Harrington 20th & 21st May 2016

Grant Harrington

20th & 21st May 2016

Grant Harrington is a butter fanatic. He fell in love with the stuff while working as a chef at Fäviken in the wilds of northern Sweden. Somehow the butter there was just, well, more ‘buttery’ so he decided to find out why, hanging up his whites and immersing himself in traditional techniques of dairy fermentation. The result is a cultured butter, handcrafted on a small farm in Oxfordshire and now supplying some of the UK’s top kitchens, including Sat Bains and Restaurant Story. Grant joined us for two nights of bucolic fare, “inspired by staple ingredients enjoyed by a dairy farmer and his trip away from middle England”. Dishes included ‘scallops warmed in this morning’s milk and barley’ and ‘smoked cow heart with sauerkraut and a burnt leek sauce’. All made with the help of Jersey cows like this beauty.

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Leonardo Pereira 5th - 19th May 2016

Leonardo Pereira

5th - 19th May 2016

Leonardo Pereira’s connection to his homeland runs deep. Growing up on the family farm in Portugal he developed an affinity with the land that has informed his approach to food ever since, even if his travels as a chef have taken him far further afield than Santa Maria da Feira (most notably Copenhagen, where he spent five extraordinary years under the tutelage and guidance of René Redzepi). Noma shaped him in the kitchen but the pull of home eventually proved too strong and right now he’s preparing for a first opening of his own in Lisbon, a project that promises “to reflect the nature of the Portuguese people, its terroir and its sea”. His Carousel menu was a flavour of things to come and yes, that does mean butter tartlets.

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Ollie Templeton 26th April - 4th May 2016

Ollie Templeton

26th April - 4th May 2016

With the sun heating up and the garden nearly open, it was time for Ollie Templeton to get his grill on in the Carousel kitchen once again. Spring is Ollie’s favourite time of year, thanks to the return of wild garlic (also known as bear’s garlic or ramsons); he chews the stuff like spearmint gum. This is bad news for his girlfriend but good news for us, as it meant another instalment of crowd-pleasing dishes that are packed full of flavour and brimming with bright ideas.

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Ned Ludd 12th-23rd April 2016

Ned Ludd

12th-23rd April 2016

Pilgrim Fathers of the Pacific Northwest’s celebrated ‘farm-to-table’ movement, American Craft Kitchen Ned Ludd (Portland, Oregon) have built their considerable reputation on a commitment to bold flavours, balanced textures and genuine, honest, delicious food. Next month they’re sending over their main man Karl Holl - who also happens to be co-founder of “Seeders, Feeders and Eaters” collective, Let Um Eat - as a culinary ambassador for Portland’s dynamic and provenance-focussed food community. It’s time to get very, very excited about super creative dishes like Karl’s edible garden, featuring Roasted and Raw Vegetables, Salt Baked Beet Agrodolce and Sprouted Soil and his Pepper Dulse Cavatelli, Cuttlefish Sofritto, Fried Bread, Wild Fennel. Inspired cooking from incredible people.

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Gísli Matthías Auðunsson 29th March - 9th April 2016

Gísli Matthías Auðunsson

29th March - 9th April 2016

Gísli Matthías Auðunsson might stick things like ‘lightly seared minke whale’ on his menus but the Icelander’s aim isn’t to shock, rather “to produce incredibly good, fresh food based on local culinary traditions.” His two restaurants (Matur og Drykkur and Slippurinn) achieve this in spades with creativity and humour, modernising traditional Icelandic dishes with a delightful twist. Take his legendary cod’s head brined in chicken stock, for example; one of the coolest dishes served anywhere in Reykjavik. Gísli has previously sprung up in the US with the likes of Magnus Nilsson and Sasu Laukkonen to showcase the best of Nordic cooking to the uninitiated.

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Freddy Money 15th - 24th March 2016

Freddy Money

15th - 24th March 2016

He’s got the skills. He’s got the CV. Hell, he’s even got the looks. But that’s not even the half of it. Not even close… Back in September 2015, Freddy Money raised the bar with a mind-blowing menu of remixed classics, applying a magician’s touch to every one of his carefully chosen ingredients. The results were nothing short of spectacular, but what else would you expect from a guy who’s trained under the likes of Alain Ducasse, Paco Roncero and Ferran Adrià? Plans for an opening of his own continue apace, but in the meantime, he came back for another star turn in the Carousel kitchen.

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Rimpei Yoshikawa 1st - 12th March 2016

Rimpei Yoshikawa

1st - 12th March 2016

No neon lights, no peace signs, no robot waiters… Rimpei Yoshikawa’s bohemian neighbourhood bistro, ‘Pignon’, is pretty unusual for Tokyo. Serving soulful, everyday dishes inspired by his travels through France and Morocco, Rimpei’s made quite a name for himself in Japanese foodie circles with delightful dishes like Confit Aromatic Duck with Kinkan and Cumin and his beloved Merguez Sausages with house-made Harissa and Couscous. Rimpei’s Carousel residency was his first London appearance and one that was not to be missed.

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Olia Hercules 23rd - 27th February 2016

Olia Hercules

23rd - 27th February 2016

One week just wasn’t enough… After her unforgettable ‘Wild East’ residency in the summer of 2015, Olia was back with a Caucasian bang, introducing us to the joys of a traditional Georgian supra (literally, ‘table cloth’): “a 24 hour food and wine party with a sh*t load of toasting and polyphonic singing - so amazing I actually considered moving to Tbilisi”. Olia’s Carousel menu - “mainly Georgian with pan-Caucasian and European twists” - was paired with natural Georgian wines and wild beers. The perfect accompaniment to knockout, seasonal dishes like dyushbara, kharcho and tkhemali (see menu link for details…).

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Bar Brutal 16th - 20th February 2016

Bar Brutal

16th - 20th February 2016

Brutal [ bru 'tal ] adj mf Awesome adj 
In Spanish, ‘brutal’ is a good thing. A very good thing. So good, in fact, there’s even a wine bar in Barcelona called ‘Bar Brutal’. Specialising in vins libres (300 varieties and counting), the upbeat bodega has become one of the city’s hottest joints, famed for its rowdy, energetic atmosphere and its tapas-style menu of small sharing dishes, overseen by Californian Kaya Jacobs - formerly of Albert Adriá’s ‘Tickets’ and ’41 Degrees’ - and designed to complement the bar’s avant-garde wine list. Brutal indeed.

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Oaxen Krog & Slip 2nd - 13th February 2016

Oaxen Krog & Slip

2nd - 13th February 2016

Oaxen Krog & Slip is a Stockholm institution. Comprised of the two-Michelin-star gastronomic dining room (Krog) and the less formal Nordic bistro (Slip), Oaxen ranks among Europe’s very best restaurants, specialising in sustainable, locally-sourced Scandinavian ingredients and hand-picked wild herbs and plants. It’s well worth the trip, as Londoners found out in February when chefs Johan Tengsved, Mikael Wretman and Emil Grönlund made the journey to Marylebone to recreate the Slip’s tasty, uncomplicated dishes with the best local, seasonal ingredients we could get hold of here in the UK. The Slip’s exceptional Swedish bistro fare is made for sharing, making it the perfect match for Carousel’s relaxed, communal vibe.

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Akané Monavon 19th - 30th January 2016

Akané Monavon

19th - 30th January 2016

Akané Monavon is a nomadic chef with a truly international perspective. She’s spent the last eight years working in cutting edge kitchens around the world - Tokyo, London, New York and, most recently, Reykjavik, where she furthered her understanding of new Nordic cuisine - developing an understated style that's the perfect balance between the hearty cooking of rural France (dad) and the more delicate flavours of Japan (mum).

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Romy Gill’s ‘Spice Trail’ 5th - 16th January 2016

Romy Gill’s ‘Spice Trail’

5th - 16th January 2016

Romy Gill likes to do things differently. Equally passionate about local Gloucestershire ingredients and the spices and flavours she grew up with in West Bengal, Romy has developed a vibrant, experimentative style of her own at award-winning restaurant, Romy’s Kitchen, that’s unlike anything you will have ever tried before. Dishes like Laal Maas Wild Boar with Yoghurt, Red Kashmiri Chilli and Coriander and her signature Tamarind and Apple Chutney are the perfect expression of Romy’s unique North-East-India-meets-the-West Country identity; they also earned her runner-up spot in the 2015 Observer Food Monthly Best Restaurant Awards. Romy made the journey up from Thornbury in early January to kick off Carousel’s 2016 line-up in aromatic, inventive style.

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Santiago Lastra 15th - 19th December 2015

Santiago Lastra

15th - 19th December 2015

Voted one of the 10 Best Young Chefs in Scandinavia, Santiago Lastra is killing it…
 After earning his stripes at Mugaritz, the talented Mexican left the Basque Country to join the team at Bror in Copenhagen. Add to that stopovers at the Nordic Food Lab and the Wood*ing Foraging Academy and you have a remarkably well-traveled chef with a seriously original approach to cooking.
Santiago specialises in using local ingredients to realise ambitious dishes that are rooted in his own Mexican heritage - in our case, this included Tiraditos of Scottish Scallops, Chervil and Horseradish with Buckwheat Tostadas; Enchiladas of Grilled Leaves, Confit Duck and Roasted Cabbage; and a Mole of Butter and Wild Kent Herbs with Cod and Jerusalem Artichoke.
 No turkey though…

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Ollie Templeton 24th November - 12th December 2015

Ollie Templeton

24th November - 12th December 2015

Ollie just gets better and better.
 Let loose on lunch and reaping the benefits of working hand in glove with some of the world’s most exciting chefs over the last eighteen-odd months, Ollie’s been busy playing around with increasingly ambitious techniques and hitherto untested combos to develop a coming-of-age menu that set Carousel alight:
 highlights included Grilled Jerusalem Artichokes, Lemon Purée and Sorrel; Grilled Gem Lettuce, Anchovy, Confit Garlic and Flaked Almonds; and Wood-Grilled Wild Mallard, Turnip Tops and Quince...
 Sh*t got real.

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Percherons 10th - 20th November 2015


10th - 20th November 2015

Céret (population 7,583) is an unlikely location for an award-winning restaurant, but Percherons is full of surprises. Opened in summer 2015 by childhood friends Mathieu Perez (Aux Deux Amis, Paris) and Yannick Ferez, Percherons is a much talked about bistro with a decidedly local, seasonal flavour. By Mathieu’s own admission, “the locals are yet to be convinced”, but that hasn’t stopped a tide of gastronomic adventurers pouring in from all four corners of France to try the duo’s exquisite home cooking. From 10th-20th November 2015, Mathieu hit up Marylebone for a delightfully Gallic menu featuring dishes like ‘Turnip, Seaweed and Jus de Gambas’, ‘Octopus, Heritage Beetroot and Jerusalem Artichoke’ and ‘Crispy Pig, Shaved Celeriac and Clementine’.

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Jordan Bourke 3rd - 7th November 2015

Jordan Bourke

3rd - 7th November 2015

Chef, food writer and K-Food obsessive Jordan Bourke lifted the lid on the breathtaking diversity of Korean cuisine, right here in Marylebone. 
With the help of his wife, Rejina Pyo, Jordan spent the last few years perfecting the art of authentic Korean home cooking. The result? ‘Our Korean Kitchen’, a comprehensive bible of gorgeous recipes from up and down the peninsula. Oh, and a week at Carousel. 
For his residency, Jordan picked a series of beautifully balanced sharing dishes, from ‘Marinated Beef and Lettuce Wraps with Pickled Onion, Charred Garlic, Samjang Sauce and Sticky Rice’ (불고기 쌈) to ‘Cinnamon and Pecan Stuffed Pancakes with Ice Cream’ (호떡). Feast your eyes and feed the Seoul.

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Javier Rodríguez 6th - 17th October 2015

Javier Rodríguez

6th - 17th October 2015

Back in August 2014, Javier Rodríguez flew in from Argentina like an aproned crusader to help us open Carousel. 
Along with a trunkful of handcrafted ceramics, Javier brought with him a wealth of experience gained in some of the world’s most respected kitchens - among them Noma, Viajante, Tetsuya’s and Restaurant Andre - and a bucket load of patience… 
We couldn’t have hoped for a nicer guy, a tastier menu or a more perfect start. He’s now got a shiny new place of his own in Córdoba, Argentina - El Papagayo - where he’s earning critical acclaim for his refined take on Northern Argentine cooking… and yet… when we asked him if he fancied another spin on the Carousel a year later, he booked his flights there and then. What. A. Dude.

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Freddy Money 29th September - 3th October 2015

Freddy Money

29th September - 3th October 2015

He may not look a day older than seventeen but Freddy Money is a chef with extraordinary experience for one so fresh faced. Before his residency at Carousel, Freddy had been sous cheffing under close friend and mentor Jocelyn Herland, Alain Ducasse’s head honcho at The Dorchester, but he’d worked with some pretty impressive names beyond these rain-battered shores - Paco Roncero and Ferran Adrià included. The result? Razor sharp precision and an artistic, eclectic style of cooking that’s the sum of his myriad inspirations. And then some... Fascinated by flavour combinations, colour, creativity and theatricality,

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Tom Ryalls 8th - 26th September 2015

Tom Ryalls

8th - 26th September 2015

Those who missed Tom Ryalls’ ‘Hunger Gap’ residency in February, were given a second chance when Carousel’s secret weapon returned for another three weeks of glorious seasonal fare. This time it was the ‘Horn of Plenty’, a generous, plentiful, late summer menu rooted in the abundance of home grown ingredients available in Autumn. Tom describeds his mouthwatering dishes as “quite stripped back and old school - no fancy lotions or potions” yet their simplicity belied Tom’s mastery of modern techniques. As he says himself, “sometimes the simplest things are the most difficult to pull off successfully”, but with years of experience under his belt at the likes of Moro and St John Bread & Wine, his carefully chosen ingredients are always in safe hands.

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John Gregory-Smith 1st - 5th September 2015

John Gregory-Smith

1st - 5th September 2015

Before coming to Carousel, chef, food writer and adventurer, John Gregory-Smith spent ten years immersing himself in Turkey’s extraordinary culinary culture, unearthing authentic regional recipes for the folks back home. That means us. Course by course, John’s meyhane-style Carousel menu effortlessly showcased the breath-taking scope of Turkish cooking, from lighter meze dishes like ‘Haydari’ and ‘Muhammara’ to ‘Charcoal Grilled Sardines’ and the fiery, melt-in-your-mouth ‘Ali Nasik Kebab’. Say hello to intricately spiced, marinated Lamb Tenderloin, seared on the grill and served with Labna, Smoked Aubergine Paste and unctuous Chilli Butter. Forget Stoke Newington, September 2015 was all about Marylebone for real-deal Turkish Delights.

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Céline Pham 18th - 22nd August 2015

Céline Pham

18th - 22nd August 2015

Fresh from a sell-out residency at Parisian hot spot, La Table Ronde, Céline Pham hopped on the Eurostar for a spin on the Carousel. The 27 year old is one half of French-Vietnamese sibling duo, ‘Phamily’, and she’s been making a big splash outre-Manche with her fresh, contemporary take on Vietnamese cuisine. Inspired to cook by her grandmother, Céline studied at the legendary Parisian École Ferrandi before plying her trade in a selection of the capital’s hottest establishments (Saturne, Chez Aline, Septime…). Céline’s Carousel menu featured the best of what’s available from the market each morning - eg Caramelised Octopus with Nước Mắm and Carrot Reduction or ‘Brothless’ Confit Beef Cheek Phở. This was French-Vietnamese food at its most creative… and its most delicious.

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Olia Hercules 28th July - 1st August 2015

Olia Hercules

28th July - 1st August 2015

One of The Observer’s ‘Rising Stars of 2015’, Olia Hercules arrived in Marylebone with a cornucopia of exciting recipes from her debut cookbook, ‘Mamushka’ - a celebration of the rich culinary heritage of the Ukraine, Uzbekistan, Armenia, Russia, Moldova, Azerbaijan, Georgia, Korea and beyond. Billed as ‘The Wild East’, Olia’s residency recreated her childhood summers in Kakhovka, characterised by bountiful sharing dishes, home-baked hop blossom sourdough and lively conversation. Olia invited guests to discover “the modern, fun and crazy” side of Eastern European food – and dinner soon became one big party…

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Ravinder Bhogal 14th - 25th July 2015

Ravinder Bhogal

14th - 25th July 2015

Born in Kenya to Indian parents, Ravinder Bhogal has been described as ‘one of the freshest, most talented names in the food world now’ (Xanthe Clay). It’s no surprise then that after wildly popular residencies at the likes of Trishna and Café Anglais, lead her to a hugely anticipated opening of her own… …but not before two weeks at Carousel, where she presented an array of delicious dishes. Think crab and coconut paan, green chutney and mamra; Keralan goat stew, lemon idli and crispy bhindi; or saffron and mango kulfi sandwiches…

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Omar Romero 16th - 27th June 2015

Omar Romero

16th - 27th June 2015

If you thought Bjorn van der Horst was crazy, Omar Romero’s ‘Niponexican’ Carousel menu – a no-holds-barred lucha libre of flavour celebrating the edgier street food traditions of Asia (in the blue corner…) and his native Mexico (in the red… ) – will turn your world upside down. Think carnitas, tamales and insects fused with sashimi, hirata buns and matcha… He may be the first Mexican-born chef to ever hold a Michelin star in Europe (Rhodes 24), but don’t be fooled by Omar’s classical background; this is a guy with a wild imagination, a wacky palate a wonderful sense of humour. Omar is leading the revolution against dull culinary stereotypes.

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Leandro Carreira 2nd - 13th June 2015

Leandro Carreira

2nd - 13th June 2015

Leo Carreira’s love affair with food has taken him on a journey around the world via the Michelin-starred kitchens of Viajante and Mugaritz - amongst others…

His time in the Basque Country opened his eyes to an approach to cooking led by creativity and a strong focus on produce and we saw this influence in his Carousel menu, with its unusual ingredients and intriguing flavour combinations.

This is a guy at the top of his game - just ask Nuno Mendes, one of his biggest fans - and his residency was an absolute must for any self-respecting foodies who share his appetite for experimentation and adventure.

Ollie Templeton 5th - 30th May 2015

Ollie Templeton

5th - 30th May 2015

Head chef Ollie wowed us with his first solo residency cooking us his favourite food for four straight weeks with a menu that took inspiration from his Andalusian upbringing and his formative years at Moro under the tutelage of Sam and Sam Clark. Giving a modern twist to traditional Spanish flavours, Ollie served up four courses of fresh, zingy springtime cooking that got the very best out of the surfeit of amazing ingredients available in May - Ollie’s favourite time of year.

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Rosie Birkett 28th April - 2nd May 2015

Rosie Birkett

28th April - 2nd May 2015

Meet food writer, food stylist, cook and general food obsessive, Rosie Birkett. Following the hotly anticipated release of A Lot On Her Plate (Hardie Grant), Rosie joined us at Carousel cooking a knockout selection of her favourite seasonal recipes from the book. One of The Observer’s ‘Rising Stars’ of 2015, Rosie is a self-confessed ‘feeder’ - just one taste of her “really crackly” crackling and we knew exactly what she meant...We sat back and indulged in passionate cooking at its mouth-watering best.

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Bjorn Van Der Horst 14th – 25th April 2015

Bjorn Van Der Horst

14th – 25th April 2015

Bjorn's was a menu of playful, family-style sharing dishes that are bursting with big ideas and even bigger flavours. Poached eggs infused intravenously with chicken jus on new season’s asparagus, braised veal shanks served bone side up with a little teaspoon for digging out the marrow… This is food that’s designed to put a smile on your face, which is exactly what Swiss-born Bjorn has been doing for the last twenty years at the likes of Picholine, The Greenhouse and La Noisette, where he picked up a string of Michelin stars. In his own words, "Let's drink and eat and be merry".

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Lokal 31st March - 11th April 2015


31st March - 11th April 2015

The food scene in Berlin has never been better and neighbourhood restaurant Lokal is at the forefront of the city’s Portland-style locavore movement, creating daily menus of exquisite and inventive dishes from (you guessed it) carefully sourced, super-fresh local produce. The Lokal team joined us at Carousel for two weeks in early spring and gave London the chance to experience the very best of Berlin’s new wave cuisine.

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Lee Skeet 17th - 28th March 2015

Lee Skeet

17th - 28th March 2015

Like his chef whites, Lee Skeet’s CV is nothing short of immaculate. Hedone, Restaurant Tom Aikens, Restaurant Marcus Wareing, Gordon Ramsay at Claridges, The Ledbury… This 28 year-old Devonshire lad certainly knows his way around a kitchen.

He describes his style as ‘fairly simple’ but don’t believe him for a second. As we were lucky enough to discover, his innovative flavour pairings - inspired by his passion for seafood - told a very different story.

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Murray Wilson 10th - 14th March 2015

Murray Wilson

10th - 14th March 2015

Jay Rayner describes Norse in Harrogate as “a bunch of young blokes… with carefully trimmed beards and intense gazes – cooking their hearts out”. We found out what he was on about when Murray Wilson flew the Yorkshire flag at Carousel with a Nordic-inspired menu that was cured, pickled, fermented and dehydrated to pure perfection.

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Daniela di Grazia 24th February - 7th March 2015

Daniela di Grazia

24th February - 7th March 2015

Sandwiched like a topographical insalata tricolore between a picture postcard lake, a mythical mountain and the Mediterranean Sea, La Cruz has earned a reputation as one of Italy's most spectacular restaurants. The cooking didn't disappoint either.

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Cooking in Motion 17th - 21st February 2015

Cooking in Motion

17th - 21st February 2015

Flying in from Barcelona, chef Sebastian Mazzola and sommelière Sussie Villarico landed in Marylebone on a mission to explore the world, one country at a time, armed only with sharp knives, big smiles and a passion for sharing the thing they love the most: Nikkei - or Peruvian-Japanese fusion cooking to you and me.

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Tom Ryalls 27th January - 14th February 2015

Tom Ryalls

27th January - 14th February 2015

With a nose-to-tail education at St John Bread & Wine and an enviable little black book of local suppliers, Tom pickled, smoked, salted and confited his way through his ‘Hunger Gap’ residency. Just like the good old days, when meat was meat fish was fish and fridges were holes in the ground.

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GRO 13th - 14th January 2015


13th - 14th January 2015

If you like vegetables and imaginative Scandinavian cooking, you would love GRO. It’s all about ‘closeness’ and ‘availability’ for chefs Henrik Norén and Magnus Villnow, and last January, the ex-F12 pair brought their simple, honest food with a focus on local, seasonal vegetables right here to Marylebone. Smaklig måltid.

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Uyen Luu 6th - 10th January 2015

Uyen Luu

6th - 10th January 2015

Uyen’s innovative twist on traditional Vietnamese cuisine has won her an army of hungry admirers and who can blame them with food this good? Find her at her Hackney supper club or feast your eyes on her five-course menu below – just reading it will put a smile on your face. A Carousel classic? Phở shở…

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Selin Kiazim 5th - 22nd November 2014

Selin Kiazim

5th – 22nd November 2014

‘Some of the greatest cooking’ Grace Dent tried all year, Selin’s Turkish-Cypriot inspired menu drove London’s food lovers into a frenzy. She’s a chef who’s going places - her own place, to be precise. Keep an eye on the restaurant pages as she edges ever closer to realising her charcoal-grilled dreams in 2015.

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Paris Pop-Up 22nd October - 1st November 2014

Paris Pop-Up

22nd October - 1st November 2014

Chef-Sommelier duo, Harry Cummins and Laura Vidal, met at popular Paris bistro Frenchie. They’ve since embarked on a gastronomic world tour, wowing diners in Québec, Japan, California, New York, Morocco and - of course - Marylebone with their inventive haute cuisine and imaginative wine pairings. Vachement chouette.

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Tommy Forster 10th - 18th October 2014

Tommy Forster

10th - 18th October 2014

Baby-faced, inked like a pirate and bursting with creativity, Tommy is a helium balloon, catch-him-if-you-can, kind of a chef. Let go of the string for five minutes and he's off again… Lucky for us, we managed to snare him for two unforgettable weeks before he floated off to open The Yard in Paris.

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Javier Rodríguez 20th - 31st August 2014

Javier Rodríguez

20th - 31st August 2014

Our first ever resident and new mejor amigo, Javier (El Papagayo, Córdoba) made the trip over from Argentina with a trunkful of ceramics - hand-crafted especially - and an impeccable CV that boasts the likes of Noma and Viajante. His modern take on Northern Argentine cooking proved so popular, even our cows have signed the petition to bring him back.

Sample Menu Photos