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 uniquely awesome 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 from the region.

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 club bangers like TJ’s ‘Barbacoa de Cabra’ (chilli-rubbed kid goat, steamed in avocado leaves, slow cooked in duck fat and served with blue and yellow tortillas, green salsas and a bowl of consommé). GOAT? You don't even know the half of it...

October is now officially “Goatober” as we team up with the international campaign to end food waste in the goat dairy system. Joining forces with dairies, farmers and restaurants around the world, we’re partnering with Cabrito to put goat on the menu. Joining us for a week at a time, three stellar chefs from around the world are preparing knockout multi-course tasting menus alongside our Carousel chefs that include at least one dish featuring - you guessed it - ethical, sustainable and goddamn delicious kid goat meat. Our advice? Book into all three...

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Please note, due to the communal nature of our dining room we can only accept bookings of up to 12 guests per group. For bigger bookings, please call us on 020 7487 5564.