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 7.45pm start.


Sitka Studio
16th - 27th April

Sitka Studio

16th - 27th April

Kuala Lumpur has fast become one of Asia's genuine food capitals, thanks to groundbreaking places like Christian Recomio's Sitka Studio. Focussing on traditional techniques like pickling, smoking and salting in order to showcase the very best of Malaysia’s produce, the Scottish-Mexican chef's ambitious, playful and Asian-accented tasting menus feature outrageously tasty things like ‘Yuba Skin Tart, Scallop and Raw Pea and 'Hake with Black Calamansi and Jicama Cream' that have deservedly earned the Damansara Heights game-changer its 'destination restaurant' status.

Book Sample Menu Photos
Tanita de Ruijt 29th April - 4th May

Tanita de Ruijt

29th 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.

Book 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.

Book Sample Menu
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 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.

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.

Book Sample Menu Photos


Weligama 9th - 13th April


9th - 13th April

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
Alfie's 2nd - 6th April


2nd - 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 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 Lucky Buns, but it's the flavours of his SE 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
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
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