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.


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.

*Please note we're unable to offer a dairy free menu this week*

Book Sample Menu
Strazzanti 23rd - 27th October


23rd - 27th October

Emilia Strazzanti and her sisters inherited their passion for the flavours of Italy from their Sicilian and Neapolitan grandparents. Inspired by these family ties, and countless hours spent alongside their nonne in the kitchen, Emilia and co. are committed to showcasing the very best ingredients that Sicily has to offer. Emilia learnt her trade as a pastry chef at The Dorchester, under the tutelage of Anton Mosimann, before moving to Le Maurice (Paris), Il Principe di Savoia (Milan) and finally Accursio (Modica) where Michelin-starred chef, Accursio Craparo, introduced her to some of Sicily’s most talented producers. Pistachios from Bronte, almonds from Noto... Emilia’s cooking is a celebration of Sicilian culture, heritage and terroir.

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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 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.

Sample Menu Photos
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.

Sample Menu Photos
Bubala 25th – 29th September


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.

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