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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.


NOW AND NEXT

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.


Book Sample Menu Photos
Bubala 25th – 29th September

Bubala

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.


Book Sample Menu
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.


Book Sample Menu Photos

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.


Book 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.


Book
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 Photos


PREVIOUSLY

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.*


Sample Menu Photos
Err 28th August - 1st September

Err

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*


Sample Menu
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...


Sample Menu Photos
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