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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

Masque 17th - 21st April 2018

Masque

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
RESPLENDENT CEYLON, SRI LANKA

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.


Book Sample Menu
Susantha Medegedara 24th April - 5th May 2018

Susantha Medegedara
RESPLENDENT CEYLON, SRI LANKA

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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David Arvidsson 8th-12th May 2018

David Arvidsson

8th-12th May 2018

What is it about Swedish chefs and punk rock? We know from experience that the two go hand in hand and rising star (and diehard Ebba Grön fan) David Arvidsson is no exception. Punk was his first love but he fell into cooking at the age of seventeen and hasn't looked back since. As nonconformist in the kitchen as his musical tastes, David wants food to be relaxed and fun, not stiff and boring, and it’s an approach that’s borne out by innovative dishes like ‘Beetroot “Linguini”, Blackcurrant, Radicchio and Frozen Goat’s Curd’ and ‘Poached Rhubarb, Yoghurt Sorbet, Buckwheat Crumble and Sumac’. After winning over the likes of the White Guide as head chef of fêted wine bar and dining room 19 Glas in Stockholm’s old town, David’s now ready to open a place of his own, championing sustainable local produce (as one must) but taking inspiration from further afield to reflect Sweden’s multiculturalism. It’s a combination we cannot wait to try.


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Brad McDonald 15th - 19th May 2018

Brad McDonald

15th - 19th May 2018

Y’all will know Brad from the Lockhart and Shotgun, where he introduced Londoners to the joys of gumbo, grits and fried chicken as it’s meant to be. But that’s only part of the Brad McDonald story, one that began at City Grocery in his home state of Mississippi and continued through the hallowed kitchens of Alain Ducasse, Per Se and Noma. Before moving to the UK, Brad blazed a New American trail in Brooklyn, and it’s that style of cooking, plus his love affair with France, that are reflected in his Carousel menu: a neo-classic approach to French technique and seasonal ingredients, with a few familiar surprises thrown in for good measure. Brad currently resides in New Orleans, but is eyeing a return to this side of the pond. Watch this space, folks.


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PREVIOUSLY

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.


Sample Menu
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...


Sample Menu Photos
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.


Sample Menu