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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.


NOW AND NEXT

Summer by Carousel 14th - 21st July 2018

Summer by Carousel

14th-21st July 2018

Introducing a bumper new crop of banging summer dishes from YBFs finalist Ollie Templeton and the talented Carousel kitchen team, showcasing the surfeit of incredible ingredients farmed, fished and reared on these shores during the warmer summer months. Think 'Scallop, Gooseberry, Jalapeño, Cucumber and Sea Arrowgrass', 'Rigatoni, Spicy Housemade Pork Sausage, Confit Garlic and Pecorino' and 'Grilled Lamb, Fermented Tomato and Marjoram' (plus sides...), accompanied by carefully chosen wines from pioneering independent winegrowers. Normally available at lunchtime only, this week gives those of you who aren't based in Marylebone the perfect opportunity to try Ollie's "seasonal parade of delights" (BBC Good Food) at last.


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Toshio Tanahashi [Kyoto] 24th - 28th July 2018

Toshio Tanahashi [Kyoto]

24th - 28th July 2018

“I would like people to experience shojin cuisine using their five senses. Explanation is all very well, but true understanding does not come without listening to the silent voice of vegetables. You must put effort into facing the things that you cannot see with your eyes or hear with your ears to find an answer. That is Buddhist cuisine.” It’s the return of vegetable whisperer, Toshio Tanahashi... For Toshio, shojin-ryori isn’t just a matter of technique, but a spiritual experience that he hopes will lead towards greater understanding of the way we view our food and our dietary habits. Introduced to Kyoto monasteries by the Chinese in the 7th century, this entirely vegetable based style of cooking is all about “moving forward whilst respecting the old, and keeping oneself pure.” Toshio is a true master of his art and his sesame tofu, painstakingly ground by hand in a traditional suribachi, is one of Carousel’s all-time classic dishes.


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Sushi Sho [Stockholm] 31st July - 4th August 2018

Sushi Sho [Stockholm]

31st July - 4th August 2018

You remember Carl Ishizaki, right? Described by Vice Munchies last time he joined us in London as a “sushi Jedi”, the softly-spoken, half-Swedish, half- Japanese chef is the creative force behind Stockholm favourite Sushi Sho and its daily-changing omakase menus of tsumami (‘drinking snacks’) and nigiri. The twelve-seater hole-in-the-wall has a Michelin star and one of the Swedish capital’s most enviable sake cellars but don't expect hushed tones or any reverent bowing. Sushi Sho’s charm is its laid-back, unpretentious vibes and its soundtrack of 80s bangers. That and it's gloriously fresh seafood and impeccable flavour combinations. Think ‘Soy Cured Egg Yolk, Okra, Toasted Rice, Octopus and Abalone’ or ‘Seared Langoustine brushed with Sake and Soy’. The return of Carl (and the rest of his amiable gang of itamae / sake sommeliers) follows a one-off weekend of cooking, creativity and art with us down in St Ives as we team up with our friends at Tate for a second year running.


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Restaurant C [Amsterdam] 7th - 11th August 2018

Restaurant C [Amsterdam]

7th - 11th August 2018

To call Arnout van der Kolk’s cooking precise would be an understatement. The menu at acclaimed Amsterdam restaurant ‘C’ is split into different sections, from 0-20°C (‘raw and cold’) all the way up to 200°C (‘grill and plancha’), giving diners an intriguing flavour of what different temperatures can do to different ingredients. Achieving such precision takes some skill, and it’s no surprise that Arnout’s previous experience includes some of the country’s most lauded establishments (** Restaurant Ciel Bleu, *** Oud Sluis and ** Aan de Poel, amongst others). To the haters who would accuse ‘C’ of being gimmicky, they need to try his sub-zero creation of ‘Chocolate, Peanut, Banana and Caramel’ first before opening their mouths. His choice of ingredients is key to the overall experience, as are the masterful cocktail pairings, but you won’t need any Dutch courage before attempting his Carousel menu. Just a healthy appetite and a thermometer.


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Le Grand Bain [Paris] 14th - 18th August 2018

Le Grand Bain [Paris]

14th - 18th August 2018

The best things in Paris tend to be the ones the locals keep to themselves. But in this day and age, word gets out eventually... Step forward Edward Delling-Williams and his red-hot neo-bistro, Le Grand Bain. Previously head chef at the ever-popular Au Passage and before that, St John, the Englishman has been making quite the splash at this Belleville hidden gem (for ‘hidden gem’ read ‘nigh on impossible to get a table’). The ever-changing, super-seasonal menu of “combustible little bombs, whose fuses are lit live in the windowed kitchen” [Le Fooding] is nothing short of exceptional, featuring instant hits like smoked oysters (wreathed in spirals of apple wood smoke under a bell jar); yellowtail tartare with fennel, crispy pork skin, and fresh herbs; and roasted lamb shoulder that falls to bits at the gentlest prod. The wines are adventurous, the atmosphere is downright rowdy and everyone leaves grinning ear to ear. What more can you ask for?


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MEANWHILE

Carousel x Tate St Ives x Sushi Sho 26th, 27th & 28th July

Carousel x Tate St Ives x Sushi Sho

26th, 27th & 28th July

We're over the moon to be collaborating with Tate again this summer. This time we're bringing our open kitchen ethos to St Ives for a one-off weekend of culinary creativity and contemporary art in the company our number one Swedish-Japanese amigo Carl Ishizaki of Stockholm’s Michelin-starred omakase phenomenon, Sushi Sho. Working with the freshest local fish, handpicked from the day boats each morning, we're teaming up with Carl and the Tate St Ives team to create a unique Cornish-inspired sushi experience with one of the best views in the land. Book yourselves on the sleeper from Paddington and join the party.


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PREVIOUSLY

Asta 3rd July - 7th July 2018

Asta

3rd July - 7th July 2018

The ever-revolving, ever-evolving menu at this Boston favourite reflects rising star Alex Crabb’s enthusiasm for the incredible bounty of ingredients growing in his New England backyard. Using a variety of styles and techniques, the James Beard Award nominee and French Laundry, Noma and L’Espalier alumnus effortlessly produces beautifully presented dishes like ‘Cold Strawberry and Tomato Soup’ and ‘Whole Roasted Zucchini with Za’atar, Ajo Blanco and Crispy Lamb’ that playfully showcase natural flavours from the American northeast. Some familiar, others less so. That’s the beauty of it. Promising to take his guests on a culinary adventure, Alex wants everyone to feel as though they’ve been invited to a lively, yet intimate, dinner party. Which kind of makes Asta Back Bay’s answer to Carousel... Join us for five nights of new wave American excellence.


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Taku Sekine Sunday 1st July 2018

Taku Sekine

Sunday 1st July 2018

First up in our new series of exclusive members-only Sunday lunches was Japanese chef Taku Sekine of cult Parisian restaurant, Dersou. Formerly of Ducasse Tokyo, Clown Bar, Hélène Darroze and Saturne, Taku has quietly taken Paris by storm with his exquisite menus of creative French-Japanese crossover cooking, picking up Omnivore’s ‘Best Opening’ award in 2015 and Le Fooding’s prestigious ‘Best Restaurant’ award a year later. Taku doesn’t overcomplicate things. Everything he does is rooted in local, seasonal produce. Dishes like ‘Bonito and Cucumber Salad with Ponzu’ and ‘Vietnamese-Style BBQ Presa Ibérica with Manchamanteles Mole’ are also big on flavour (genuinely some of the tastiest food in Paris…), which is why Dersou ranks as one of our favourite discoveries of the past couple of years.


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Nurdin Topham 26th - 30th June 2018

Nurdin Topham

26th - 30th June 2018

“With absolutely flawless cooking, [he] produces food that’s sensationally robust without being the least bit rich. It’s almost oxymoronic, packing a light wallop, with a clearness and purity of effect that I’ve seldom encountered” (NY Times). Nurdin Topham’s unique style of ‘nourishing gastronomy’ earned his ground-breaking Hong Kong project, NUR, widespread critical acclaim and a Michelin star. Before that, he spent the best part of two decades in award-winning kitchens around Europe, including five years as Raymond Blanc’s personal development chef at Le Manoir. Nurdin closed NUR in late 2016, returning home to begin an exciting new chapter rooted in British seasonality and the ambitious fermentation techniques he practiced at the Nordic Food Lab. As you’re about to find out, the results of eighteen months of intensive R&D are as unprecedented as they are delicious. Genuinely unmissable.


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