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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 7.45pm start.


NOW AND NEXT

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!


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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...


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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.


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TJ Steele x Goatober
CLARO, NYC

8th - 13th 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 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 chilli-rubbed ‘Barbacoa de Cabra’. GOAT? You don't even know the half of it...


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Jesse Gerner x Goatober
BOMBA, MELBOURNE

15th - 20th 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 six-month road trip around Europe. Drawing further inspiration from successful 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 and Rooftop. 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’.


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Hendrik Dierendonck x Goatober
CARCASSE, KOKSIJDE (BELGIUM)

22nd - 27th October

Rounding off ‘Goatober’ we welcome Hendrik Dierendonck into the kitchen, one of the finest butchers in all of northern Europe. Hendrick rose to prominence supplying quality meats to celebrated restaurants like In de Wulf before opening a rather excellent one of his own: Carcasse (the clue’s in the name). Hendrick’s farm-to-table knowledge underpins his own Michelin star. “The story of our meat used to come to an end as it left the butcher. Now it continues at our table”. Craftsmanship, passion and terroir are at the core of everything he does and the tender, flavourful results are like a meat lover’s psychoactive hallucination. Bring a bib and the number for a reliable taxi. You’re going to need some help getting home.


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PREVIOUSLY

Mazzo ROME 27th August - 7th September

Mazzo
ROME

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
SANTIAGO, CHILE

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
GEM, NYC

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.


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