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.


Norn 13th - 24th March 2018


13th - 24th March 2018

Scott Smith and his talented team are committed to providing an “exciting and creative” dining experience that does justice to the best of Scottish produce and producers. Offering daily-changing tasting menus that vary with what’s best and ready, this Edinburgh restaurant has earned rave reviews from the likes of Marina O’Loughlin (“to describe each dish in detail would exhaust not only word count but superlatives...”) and a place in both Harden’s and the the Sunday Times' Top 100 lists. Scott takes inspiration from his country’s proud cooking heritage, adding inspiration from new techniques and ideas to give diners his own unique representation of Scottish cuisine. That means things like sourdough made with Orcadian beremeal, an ancient strain of barley, or Shetland black potatoes, served with crab, buttermilk and Crowdie, a cow’s milk cheese introduced to Scotland in the 8th century by the Vikings. Intrigued? You should be...

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Esra Muslu 27th - 31st March 2018

Esra Muslu

27th - 31st March 2018

Devotees of Istanbul’s restaurant scene will be familiar with Esra’s considerable talents already. The wood-fired oven at Auf (just one of a mini empire of buzzing hot spots) was the stuff of legend, producing loaf after loaf of piping hot, pillowy pide worth queuing round the block for... Now Esra’s back in London, where her love affair with food began sixteen years ago, putting the building blocks in place for the launch of Zahter (‘lemon thyme’). Offering a taste of contemporary Turkish cooking with a strong focus on seasonal produce, it’s the restaurant she’s always wanted to open. As well as that pide, Esra’s week-long Carousel preview is all about the fiery walnut muhammara, super creamy hummus, crispy paçanga of pastırma, mozzarella and yoghurt, minty courgette fritters and mussels stuffed with pine nuts, raisins and dill. And those are just the mezze... Istanbul’s loss is London’s gain. We’re in for a serious treat.

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The Ethicurean 3rd – 7th April 2018

The Ethicurean

3rd – 7th April 2018

Set in a glasshouse inside a Victorian walled garden on the edge of Somerset’s spectacular Mendip Hills, The Ethicurean is at the forefront of local, sustainable, and seasonal cooking in the UK. Opened in 2010 by brothers Iain and Matthew Pennington, who grow the majority of their own produce, the award-winning restaurant’s success is founded on on three key principles: British seasonality, the ethical sourcing of ingredients and synergy with the local environment. As Iain says himself, “it’s about having as minimal an impact as possible - we want to preserve our land and everything around us for future generations to enjoy”. It’s a forward-thinking approach that’s won them an army of admirers, among them Marina O’Loughlin, Xanthe Clay and the Michelin guide. If you haven't already, it’s time to join the ethical revolution...

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Restaurant 1877 10th-14th April 2018

Restaurant 1877

10th-14th April 2018

1877 typifies everything that’s great about Bergen’s thriving food scene. Head chef Christer Økland counts Noma, The Fat Duck and Alinea among his former employers, but it’s not the pursuit of a Michelin star that gets him out of bed in the morning; it's all about giving visitors to the city’s former ‘Kjøttbaseren’ (meat market) an unforgettable dining experience that makes the most of southwest Norway's abundance of amazing produce. Inspired by Norwegian culinary traditions, 1877’s tasting menus are all about the close relationships Christer enjoys with local suppliers and his firm commitment to using the finest raw ingredients. Bergen’s changeable climate - it’s not uncommon to experience four seasons in one day - makes for wonderful diversity, creativity, and inspiration in the kitchen, as winning dishes like ‘Snow Crab Salad in Compressed Iceberg Lettuce, Mushroom and Seaweed Glaze, Cucumber and Jalapeños’ testify. Norway? Yes way.

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Masque 17th - 21st April 2018


17th - 21st April 2018

Officially Mumbai’s most ambitious restaurant, Masque is pretty darned special. Head chef Prateeek Sadhu’s ‘wilderness to table’ philosophy permeates his stunning menus of foraged and forgotten ingredients sourced from the Himalayan belt. Prateek’s commitment to “seeking out the magic” of India’s mountainous north using modern techniques and seasonal, sustainable ingredients is no surprise given his past experience. Alinea, The French Laundry and Le Bernardin all left their mark, but it was Prateek’s time at Noma under the tutelage of René Redzepi that really opened his eyes to the creative possibilities derived from working exclusively with ingredients from a single region. It’s an approach that’s clearly working... After two years of intensive R&D, Masque opened to widespread critical acclaim in September 2016, blazing a trail through India’s culinary landscape and garnering an international reputation for constant innovation.

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Susantha Medegedara 24th April - 5th May 2018

Susantha Medegedara

24th April - 5th May 2018

Susantha Medegedara joins us from the lush green hills of Sri Lanka’s famed tea country, where he’s been shaping his singularly progressive approach to Sri Lankan cooking for over a decade as executive chef of the Resplendent Ceylon collection of hotels. Thanks to Susantha’s imaginative interpretations of classic dishes like appam and kottu roti, the destination hotels have become synonymous with Sri Lankan cooking at its most creative, and delicious. Encompassing Sinhalese, Tamil, Muslim, Malay and Burgher influences, knockout dishes like ‘Langoustine Kiri Hodi’, ‘Devilled Chicken’ and ‘Rampe (Pandan) Snapper’ are a delightful expression of the island’s unique culinary dialect and Susantha’s own progressive approach to the abundance of incredible ingredients at his fingertips. Working alongside the Carousel team and adapting his ideas to seasonal British produce, Susantha will showcase a new and exciting side to Sri Lankan cuisine that goes beyond the much-loved hopper.

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Le Pourquoi Pas 6th - 10th March 2018

Le Pourquoi Pas

6th - 10th March 2018

The views alone are reason enough to visit, but it’s what lies beneath the gently lapping waters of the Baie du Prieuré that make «Le Pourqoui Pas» at Castelbrac so special. Brittany is the destination in France for seafood and local boy Julien Hennote knows just what to do with it, extracting every last bit of flavour from the day’s catch. Julien’s ambitious menus feature precise and immaculate dishes like ‘Salt Cod Brandade with Buttermilk Emulsion, Black Garlic Dip and Glazed Baby Vegetables’ and ‘Diver Scallops with Salted Butter, Braised Leeks and Buckweat Infusion’. As he says himself matter-of-factly, “we’re practically in the sea, so it makes sense for us to focus on seafood”. It’s an approach that’s put the Belle Époque seaside resort of Dinard on the culinary map. Brought to you in association with Atout France.

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Elements 27th February - 3rd March 2018


27th February - 3rd March 2018

Voted best restaurant in the country this year by French food bible Le Fooding®, this “audacious, delicious and punk...” locavore bistro on the Basque coast specialises in rough, elemental cooking with an emphasis on fire. Chef and owner Anthony Orjollet has earned widespread acclaim for his commitment to simplicity and fun, and a hard line stance on provenance. All his ingredients are 100% organic and hyper local, ethically sourced from suppliers within a 70km radius, and you won't find any sugar, gluten or lactose on the menu either (because that’s how he rolls). The menu changes daily, often during service, and impeccable dishes like ‘Teppanyaki-Style Hake, Broad Beans, Peas and Cauliflower in Almond Milk’ are all accompanied by natural and biodynamic wines from “conscientious” vineyards. Brought to you in association with Atout France.

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Santiago Lastra Rodriguez 13th - 24th February 2018

Santiago Lastra Rodriguez

13th - 24th February 2018

Santi Lastra is killing it... After earning his stripes at Mugaritz, the talented Mexican left the Basque Country to join the team at Bror in Copenhagen. Add to that stopovers at the Nordic Food Lab, the Wood*ing Foraging Academy and NOMA Mexico - where he was René Redzepi’s right hand hombre - and you have a remarkably well-traveled chef with a seriously original approach to cooking. Returning for a second Carousel residency - well, third, if you include our hugely popular Tate Modern collaboration last summer - Santi specialises in using local ingredients to realise ambitious dishes like ‘Chilpachole De Jaiba’ (Crab, Tarragon and Mezcal Broth) that are rooted in his own Mexican heritage. We love him and so will you.

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