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.


Ricardo Verdejo

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.

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Mazzo ROME 27th August - 7th September


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’.

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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: Kieran McLaughlin of La Banchina (Copenhagen); Céline Pham of Tontine (Paris); Santi Lastra of soon-to-open Kol (London); and Carl Ishizaki of Michelin-starred Sushi Sho (Stockholm). Taking the reins for one night each, these four Carousel legends will be serving up some of their greatest hits from residencies gone by - and like all the best parties, everyone’s invited...

Carousel x Goatober 8th - 26th October

Carousel x Goatober

8th - 26th October

October is now officially “Goatober” as we team up with the international campaign to end food waste in the goat dairy system. Joining dairies, farmers and restaurants around the world, we’re partnering with Cabrito to put goat on the menu. Lending us a helping hand are TJ Steele of Brooklyn BBQ institution, Claro* (8th-12th); Australian Jesse Gerner (15th-19th), chef patron of Melbourne’s Spanish-influenced favourite, Bomba; and finally, Hendrik Dierendonck of Belgian meat mecca, Carcasse* (22nd-26th). Joining us for a week at a time, their tasting menus will include at least one dish featuring - you guessed it - ethical, sustainable and goddamn delicious kid goat meat. For advanced bookings, give us a call on the usual number.


Flynn McGarry GEM, NYC 30th July - 10th August

Flynn McGarry

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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Kevin O’Connor

16th - 27th July

Raised in California, Kevin O’Connor spent his childhood hunting, gathering and foraging in the Sierra Foothills. After oui-cheffing his way through Michelin-starred kitchens like Saison and Coi for ten years, Kevin has gone full circle, returning to the simpler flavours of his upbringing as ‘Chef at Large’ for Cobram Estate. Ever the adventurist, he always prefers an open fire to a stove, working with the freshest single varietal olive oils in the game to create hella good “wood fired fare with a respect for Californian ethos”. If ‘beef cheeks glazed in a charred grape jus with plum and grilled onion’ don’t get your mouth awaterin’, there’s nothing more we can do for you.

Sample Menu Photos

Emmanuel Prieto

2nd - 13th July

You need Emmanuel Prieto’s Baja-style fish tacos in your life and you need them now. Oh, and his hoja santa empanadas. And his cochinita pibil. And... you get the picture. Emme’s life-long passion for cooking has taken him all over the world, but it’s the traditional flavours of Mexico that continue to inspire him each day. His dynamic, unconventional and downright exciting ‘Mesa Nomada’ pop-up is big news in Mexico DF, so much so that he was invited to be part of René Redzepi’s NOMA Mexico project in Tulum. Like his hero, simplicity, freshness and provenance are Emme’s guiding principles and the results are absolutely thrilling. Best enjoyed with mezcal.

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