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.


Ed Smith 13th - 17th November

Ed Smith

13th - 17th November

Ed is an award-winning cook and food writer. Author of acclaimed debut cookbook, On the Side and recently released The Borough Market Cookbook, he’s also the man behind influential food blog ‘Rocket and Squash’. Once a corporate lawyer, Ed changed tack and re-trained as a chef, working stages at a variety of well known restaurants before embarking on a career in recipe development, cook books and the documentation of “the good people in food”. When the opportunity arises, he loves to feed people. Which brings us to Carousel. Committed to making the most of ingredients at their peak, Ed’s food is best described as ‘Modern British’, while still being open to eclectic and contemporary flavours from further afield. His seasonally focused Carousel menu references recipes from both cookbooks as well as his blog, making it an autumn treat for loyal followers and new fans alike.

Book Sample Menu
Magnus Reid 20th - 24th November

Magnus Reid

20th - 24th November

Chances are you’ll know Magnus already from cult favourite, Legs, the Hackney outlier described by Grace Dent as “one of London’s shining lights”. But if that doesn’t ring a bell, now’s your chance to revel in sublime cooking characterised by “a lack of damns given and an obsession with simple produce, presented uniquely” (GD again). Born and raised in W. Australia, Magnus moved to London at 18 to become a chef. He learnt his craft at places like St John before going on to open Rooftop Café, Tuckshop, C.R.E.A.M. and then Legs, deserved owner of a Michelin bib gourmand. Having outgrown his “little corner” of Morning Lane, he’s now on the hunt for a bigger canvas. He finds inspiration in many things, but it’s the people behind the produce that really spark his creativity. He also play the drums in a “70s stoner psychedelic rock” band. For Magnus, making music is like making food: there are no rules.

Book Sample Menu
Céline Pham 27th Nov - 1st Dec

Céline Pham

27th Nov - 1st Dec

Inspired by the traditional recipes of her grandmother, Bà Ngoai, Céline Pham been busy capturing the imagination of the French capital with her contemporary take on Vietnamese cuisine. According to Céline - who trained at the legendary École Grégoire Ferrandi before cutting her teeth at Saturne, Chez Aline and Septime - Vietnamese food is all about finding the perfect balance between ‘the refined’ and ‘the understated’. Taking inspiration from the colours and the smells of the markets she’s explored on her travels, her menus feature extraordinary French-Vietnamese dishes such as ‘Shrimp Ravioli in Purple Basil, Tomato and Tamarind Canh Chua, Lardo di Colonnata and Roasted Buckwheat’, ‘Pho Bo, Reduced Broth and Confit Beef Cheek’ and ‘Caramelised Octopus with Roasted Sesame Vinaigrette, Beans and Coriander’. This will be Céline’s third Carousel residency, following two sold-out weeks in 2015 and 2016.

Book Sample Menu Photos Video
Christmas by Carousel 4th - 20th December

Christmas by Carousel

4th - 20th December

This year we’re going all out with an imaginative seasonal menu that’s big on technique and even bigger on flavour. Incorporating some rather fantastic ideas of our own with influences from our all-time favourite guest chefs, dishes like Cornish scallop (tied with parcel string and baked in its shell) with rich, buttery celeriac purée and the tang of green mandarin, and our open raviolo of duck ragù and parmesan (best described as a magnificent DIY lasagne) are what this time of year should be all about. Not convinced? Wait for the main... Grilled Dexter beef sirloin and cheek braised in carrot juice and Christmas spices, served with a trio of tasty sides (blistered sprout tops with scallop XO, anyone?). Our most refined and decadent menu yet, this is all about the joy of the finest British ingredients placed in the hands of a talented young team who count Kitchen Table, River Café, Clove Club and Moro among their alma maters. You know what to do.

Book Sample Menu Photos
Chantelle Nicholson 3rd - 5th January 2019

Chantelle Nicholson

3rd - 5th January 2019

Growing up in New Zealand, where she learnt first-hand about seasonal food from a very young age, Chantelle’s heart lies in what comes from the earth. Author of Planted and chef-patron of Tredwells, she is a multi award-winning champion of plant-based cooking and a vocal ambassador for the food waste movement. Her career in London began at The Savoy Grill but things really took off at Pétrus, where a suitably impressed Marcus Wareing took her under his wing. She rose to the position of sous chef in record time, becoming one of the restaurateur’s most trusted partners in the process. In 2015, the pair opened Tredwells together. Her commitment to vegetables and her Michelin-starred background come together beautifully in show-stopping dishes like ‘kohlrabi ravioli with pea and avocado guacamole, avocado oil aioli and lemon jam’. Chantelle’s refreshing approach to vegan cooking is all about celebrating produce, seasonality and - most important of all - food that tastes damn good.

Romy Gill 8th - 12th January 2019

Romy Gill

8th - 12th January 2019

January can only mean one thing... Another bountiful feast of vibrant, experimental West-Bengal-meets-the-West-Country flavours from Carousel favourite, Romy Gill MBE. In between running her critically acclaimed restaurant in Gloucestershire, her multiple awards and TV appearances, speaking at René Redzepi’s MAD Symposium in Copenhagen and putting the finishing touches to her debut cookbook, Romy’s been busy creating two wonderful menus for her fourth Carousel residency: one for the vegans (think 'Amritsari masala baked cauliflower steak with moilee') and one for those of us for whom the promise of tamarind spiced octopus from the grill and Romy’s rich and smoky butter chicken are the only things getting us through these dark and chilly autumn nights. Don’t know what to get your bezzie for Christmas? You do now.



Kanapa 6th - 10th November


6th - 10th November

Rising star Yaroslav Artyuk has breathed new life into traditional Ukrainian cooking with Kanapa, widely recognised as the best restaurant in Kiev. The talented 27 year-old's vision of modern Ukrainian gastronomy reimagines old favourites like varenky, borsch and, yes, chicken Kiev (made here with pheasant), with innovative techniques and a lightness of touch. In his own words, “We have such a diverse range of produce here, from the Carpathian Mountains in the west and the Black Sea in the south. Together with our country’s rich historical and cultural influences, this has given us a unique cuisine. Ukrainian food is all about balance. Heavier dishes are paired with fermented foods to cut the richness, and fresh produce - like the wild garlic and morels of spring and the cucumbers of summer, which we marinate simply with salt and dill - is treated delicately.” Yaroslav will be joined in the kitchen by friend, translator, fellow Ukrainian and Carousel favourite, Olia Hercules.

Sample Menu
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
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.

Sample Menu
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