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.


Christmas by Carousel

This Christmas we’re wheeling out the big guns with an all-star menu of shameless seasonal crowd pleasers. We’re talking Isle of Mull Scallops, Smoked Beef Short Rib and Wood Grilled Venison, accompanied by so-wrong-they’re-right Bone Marrow Potato Cakes and Brussels Sprout Tops with Fermented Chilli to keep the purists happy. Also featuring is our House Cured Guanciale, made with pork from Jamie’s Farm , our partner charity. Delivering a residential programme that powerfully combines Farming, Family and Therapy, Jamie’s Farm enables disadvantaged children to thrive during their secondary school years, and beyond. All proceeds from the extra course at dinner will go to straight to the charity, so make sure you come hungry. You can also donate directly here if you like. Thank you.

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.


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.

Shuli Wimer 23rd January - 3rd February

Shuli Wimer

23rd January - 3rd February

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.


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.

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.

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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