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Document
Our neighbourhood wine bar, open for lunch and dinner
wine bar
Our revolving line-up of international guest chef residencies
Guest Chefs
Award-winning events in stylish surroundings
Hire & Events
Creative, culinary & cultural experiences
Experiences
Our new mezcalería and tostada bar
No. 23

What’s On?

Our new home on Charlotte Street is now open. Creative, culinary or cultural, whatever you’re into, you’ll be sure to find inspiration in our ever-changing line-up of extraordinary experiences.

What’s On

Our new home on Charlotte Street is now open. Creative, culinary or cultural, whatever you’re into, you’ll be sure to find inspiration in our ever-changing line-up of extraordinary experiences.

Calambour

PARIS

Luke NG (Septime, Mirazur, Hakkasan) is opening in Paris with a restaurant that brings together Cantonese tradition with classical French technique. Think 'Celeriac wrapped Siu Mai (燒賣), Shao Xing Chicken Jus, Chicken Crumble' and ‘Charcoal Grilled Scampi, Salted Duck Egg (鹹蛋) Emulsion, Potato Brunoise'. Delicate, detailed and just the right amount of decadent, join us in January for a thrilling first look.
DATES: 2nd - 10th January

Forsythia

NEW YORK

Say hello to Forsythia, home to some of the best pasta in New York City. Chef patron Jacob Siwak mastered the art of spectacular pasta at Sarah Cicolini’s legendary Roman trattoria, Santo Palato, and it shows. At this intimate Lower East Side nook, well-executed and clever takes on Italian classics are the name of the game; think ‘cacio e pepe risotto supplì’ and ‘pillowy house-made cappelletti tucked with chestnut purée in a brown butter sauce’.
DATES: 13th - 17th January

Wine Bar

Our crowd-pleasing menu of seasonal snacks and small plates is accompanied by a lively selection of minimal intervention wines and some of our all-time favourite cocktails. We also offer a ridiculously good value prix fixe lunch, Tuesdays to Saturdays (2 courses // £29.50, 3 courses // £35).
DATES: Tues to Sat, midday 'til late

No. 23

Joining our compelling line-up of agave-centric cocktails and small-batch mezcals are Chuck George’s cult ‘no modifications’ smashburgers. Chuck’s is available from 5pm ’til late, every Tuesday to Saturday, at No. 23 Charlotte Street. Walk-ins welcome.
DATES: Tues to Sat, 5pm 'til late

Calambour

PARIS

Luke NG (Septime, Mirazur, Hakkasan) is opening in Paris with a restaurant that brings together Cantonese tradition with classical French technique. Think 'Celeriac wrapped Siu Mai (燒賣), Shao Xing Chicken Jus, Chicken Crumble' and ‘Charcoal Grilled Scampi, Salted Duck Egg (鹹蛋) Emulsion, Potato Brunoise'. Delicate, detailed and just the right amount of decadent, join us in January for a thrilling first look.
DATES: 2nd - 10th January

Forsythia

NEW YORK

Say hello to Forsythia, home to some of the best pasta in New York City. Chef patron Jacob Siwak mastered the art of spectacular pasta at Sarah Cicolini’s legendary Roman trattoria, Santo Palato, and it shows. At this intimate Lower East Side nook, well-executed and clever takes on Italian classics are the name of the game; think ‘cacio e pepe risotto supplì’ and ‘pillowy house-made cappelletti tucked with chestnut purée in a brown butter sauce’.
DATES: 13th - 17th January

Wine Bar

Our crowd-pleasing menu of seasonal snacks and small plates is accompanied by a lively selection of minimal intervention wines and some of our all-time favourite cocktails. We also offer a ridiculously good value prix fixe lunch, Tuesdays to Saturdays (2 courses // £29.50, 3 courses // £35).
DATES: Tues to Sat, midday 'til late

No. 23

Joining our compelling line-up of agave-centric cocktails and small-batch mezcals are Chuck George’s cult ‘no modifications’ smashburgers. Chuck’s is available from 5pm ’til late, every Tuesday to Saturday, at No. 23 Charlotte Street. Walk-ins welcome.
DATES: Tues to Sat, 5pm 'til late
NEW YORK

Forsythia

NEW YORK

Forsythia

No. 23

No. 23

Wine Bar

Wine Bar

“The award-winning culinary collective gets better and better, with ever-improving menus and inspirational guest chefs”
GQ
“If any London restaurant might be able to answer the restless and demanding contemporary appetite, it’s Carousel”
Vanity Fair
“Carousel is a foodies’ heaven”
Elle UK
“Carousel has launched the careers of dozens of superstar chefs and established itself as the place to find the next big thing in dining.”
Culture Trip
“…pioneering a new form of hip gastro pop-up”
How To Spend It
“A three-story creative hub that hosts a turntable of food pop-ups with a rotating cast of stellar international chefs”
Goop
“Chefs come aboard for two-week residencies and then spin out into a world of new-found fame. The programme has launched the careers of many young chefs…”
Condé Nast Traveller
“Most restaurants will be happy to host a residency once a month or so, but Carousel has made a full-time virtue of it”
The Times
“If it’s not one cheffy legend working this space, it’s another. For each, the week at Carousel is a chance to have a dalliance with a new capital’s culinary culture”
Vice Munchies

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We’re ushering in 2026 with one of last year’s undeniable highlights. Luke NG returns to the Carousel guest chef kitchen with a preview of his forthcoming Paris opening, Calambour. Expect a menu that moves effortlessly between Cantonese heritage and classical French technique — rich, playful and devastatingly good. Think ‘Chicken, Preserved Mustard Green (梅菜), Périgueux Sauce, Maitake Mushroom’; ‘Charcoal Grilled Scampi with Salted Duck Egg (鹹蛋) Emulsion and Potato Brunoise’; and a tantalising finale of ‘Hong Kong Toast (西多士), Crème Anglaise, Peanut Ice Cream’. There’s still room to pull up a chair tonight and throughout next week. Take our word for it, you don’t want to miss this one. 𝗪𝗲’𝗹𝗹 𝗯𝗲 𝗮𝗱𝗱𝗶𝗻𝗴 £𝟭 𝘁𝗼 𝗲𝘃𝗲𝗿𝘆 𝗯𝗶𝗹𝗹 𝗱𝘂𝗿𝗶𝗻𝗴 𝗟𝘂𝗸𝗲’𝘀 𝗿𝗲𝘀𝗶𝗱𝗲𝗻𝗰𝘆 𝘁𝗼 𝗿𝗮𝗶𝘀𝗲 𝗺𝗼𝗻𝗲𝘆 𝗳𝗼𝗿 𝘁𝗵𝗲 𝗬𝗮𝗻 𝗖𝗵𝗮𝗶 𝗘𝗺𝗲𝗿𝗴𝗲𝗻𝗰𝘆 𝗔𝘀𝘀𝗶𝘀𝘁𝗮𝗻𝗰𝗲 𝗥𝗲𝗹𝗶𝗲𝗳 𝗙𝘂𝗻𝗱.

We’re ushering in 2026 with one of last year’s

 What. A. Year. We’ve had the pleasure of welcoming a record 47 guest chefs to Charlotte Street — many joining us for the first time, others returning for their second, third or even fourth bite of the cherry — each with own unique perspective and commitment to their craft. Thanks to all of you for bringing the magic and the inspiration, and for everything that you brought to the table this year, be it from Nashville, Odessa, Stockholm, Birmingham or Baja California. Thanks also (of course) to our amazing team, the irrepressible hearbeat of our operation. The care, energy, humour and consistency that you give every day is what makes this place tick, and we’re endlessly grateful for all the hard work that happens behind the scenes, and on the floor, day in, day out. You rock. As do our partners and suppliers up and down the land, who keep us curious and give us something to get excited about every time the doors open and the deliveries arrive. Thank you. And finally, to everyone who’s eaten with us, stopped by for a drink, or trusted us with an event this year. It will always be the hugest of privileges that you choose to spend your free time with us, over London’s million and one other restaurants and bars. We are truly grateful. Wishing you all a fantastic new year. We hope to see all of you again in 2026 for more of the same.

What. A. Year. We’ve had the pleasure of welcom

 Fresh from leading the kitchen at Michelin green star, Inver, on the shores of Loch Fyne, Darren joins us for his first London residency, and just in time for Burn’s Night too. Named young Scottish chef of the year in 2020, Darren’s star is on the rise north of the border after equally eye-catching stints at the acclaimed Mingary Castle, and off-grid Inverlonan, where he cooked eight-course meals over an open fire in a 16th century bothy. Further afield, he also counts Relæ (Copenhagen) and Pearl Morissette (Canada) among his alma maters, but it’s his love for nature and his passion for open-fire cooking that define his simple, elegant, unmistakably Scottish approach. Darren joins us for a five-night, Burn’s Night vigil, featuring minimalistic, flavour forward fire cookery, and a menu of rare beauties like ‘Haggis, Fermented Potato Scone Dumpling, Neep XO’; ‘Scallop, Whiskey Ponzu, Brown Butter’ and ‘Venison, Beetroot, Coffee Kombucha’. Dinnae miss it.

Fresh from leading the kitchen at Michelin green s

 In addition to the revolving line-up of experiences on our ground floor, we also have a 𝗵𝘂𝗴𝗲 kitchen in our basement - we’re talking 500 sq ft with a 3.4m extraction canopy - which we hire to brands road-testing new concepts, catering companies in need of a W1 HQ and multi-site operators searching for strategically located prep space. Arguably London’s most centrally located CPU, the fully-equipped kitchen is 𝗮𝘃𝗮𝗶𝗹𝗮𝗯𝗹𝗲 𝗳𝗿𝗼𝗺 𝗙𝗲𝗯𝗿𝘂𝗮𝗿𝘆 for medium-to-long-term hires. We also have additional kitchen space for short-term hires (eg one day to one month). To book a viewing, get in touch with us at info@carousel-london.com with ‘CPU Hire’ in the subject line

In addition to the revolving line-up of experience

 Merry Christmas from all of us at Carousel. We wanted to say a heartfelt thank you to you, our wonderful community, for keeping this place spinning for what’s been another fantastic year (our eleventh, and counting, if you can believe that?). To our team, to our suppliers and of course, to everyone who’s joined us for the ride at Carousel, Shoreditch Arts Club and Ashcombe Estate, huge thanks and see you in 2026. We can’t wait to welcome you back in the new year.

Merry Christmas from all of us at Carousel. We w

 Say hello to Forsythia, home to some of the best pasta in New York City. At this intimate, unfailingly on-point nook on the Lower East Side, well-executed and clever takes on Italian classics are the name of the game; think ‘cacio e pepe risotto supplì’ and ‘pillowy house-made cappelletti tucked with chestnut purée in a brown butter sauce’. Chef-patron Jacob Siwak fell in love with hospitality at Olmsted, Brooklyn, and mastered the art of spectacular pasta cooking at Sarah Cicolini’s legendary Roman trattoria, Santo Palato. Guided by a refreshing sense of community, he’s forged his own path on Stanton Street since opening in 2020, receiving a glowing review from Adam Platt upon opening and earning a Michelin Bib Gourmand in his first year. Jacob is currently developing a new project centred around Northern Italian cooking. In his own words, “I think it’d be a perfect fit for Carousel’s guests over the colder winter months”; if his braised short rib-packed agnolotti tossed in duck jus and butter are anything to go by, we think he might be on to something. See you in January...

Say hello to Forsythia, home to some of the best p

 2026 already looks like it’s off to a flying start, we’re kicking things off with a thrilling first-look at Calambour, the upcoming Parisian opening from chef Luke NG, a rising-star who’s residency this year was one of our undeniable highlights. From formative stints at the likes of Septime, Mirazur and Hakkasan, Luke’s style of cooking is almost as layered as the city he hails from. Blending Cantonese roots with classical French, British and Japanese technique – a proper Hong Kong melting pot – all channelled into creative fine dining that’s delicate, detailed and just the right amount of decadent. Start your year off as you mean to go on with Luke’s elegant and considered dishes like ‘Celeriac wrapped Siu Mai (燒賣), Shao Xing Chicken Jus, Chicken Crumble’; ‘Charcoal Grilled Scampi, Salted Duck Egg (鹹蛋) Emulsion, Potato Brunoise’ and ‘Chicken, Preserved Mustard Green (梅菜), Périgueux Sauce, Maitake Mushroom’, as Luke gives us an exclusive preview of what’s to come.   Calambour will be in residence from Friday 2nd to Saturday 10th January. Don’t miss out. 𝗪𝗲’𝗹𝗹 𝗯𝗲 𝗮𝗱𝗱𝗶𝗻𝗴 £𝟭 𝘁𝗼 𝗲𝘃𝗲𝗿𝘆 𝗯𝗶𝗹𝗹 𝗱𝘂𝗿𝗶𝗻𝗴 𝗟𝘂𝗸𝗲’𝘀 𝗿𝗲𝘀𝗶𝗱𝗲𝗻𝗰𝘆 𝘁𝗼 𝗿𝗮𝗶𝘀𝗲 𝗺𝗼𝗻𝗲𝘆 𝗳𝗼𝗿 𝘁𝗵𝗲 𝗬𝗮𝗻 𝗖𝗵𝗮𝗶 𝗘𝗺𝗲𝗿𝗴𝗲𝗻𝗰𝘆 𝗔𝘀𝘀𝗶𝘀𝘁𝗮𝗻𝗰𝗲 𝗥𝗲𝗹𝗶𝗲𝗳 𝗙𝘂𝗻𝗱.

2026 already looks like it’s off to a flying sta

 This festive season, skip the guesswork and give the gift of a good time. Our gift cards are redeemable across the entire Carousel multiverse — from a bottle (or two) in the Wine Bar, cocktails and a Chuck’s smashburger over in No.23, or a seat at one of our rotating international Guest Chef residencies. The choice is yours. Hit the link in our bio to grab yours.

This festive season, skip the guesswork and give t

 This week marks the final guest chef residency of 2025 and we’re seeing it out in proper fashion with Mili, the brainchild of two powerhouses of the NYC dining scene, Jorge Luis Pabon and Alexis Morgan White. Jorge’s been treating us to his instinctive and intuitive cooking, the kind you’d expect from a chef with a CV that counts industry greats like Estela*, The French Laundry*** and El Celler de Can Roca*** among his many illustrious career highlights. Whilst Alexis has been pushing the boundaries with pairings that elevate every plate into orbit. Only three days remain to catch this dynamite duo before we all sail off into the festive, food-fuelled haze of the Christmas holidays. Hit the link in our bio to grab one of the last remaining spaces.

This week marks the final guest chef residency of

Last-minute gift hunters, this one’s for you. Get something for the Carousel-fanatic in your life. Our merch is ready to go, with t-shirts, caps and posters delivered straight to your door. Hit the link in our bio to grab yours. Last day for orders to guarantee delivery before Christmas is Friday 19th December. Go, go, go.

Last-minute gift hunters, this one’s for you. G

 This week is our final full run of service on Charlotte Street and we’re closing out the guest chef dining room with a real heavyweight of New York’s dining scene as Jorge Luis Pabon steps up to the pass. As the executive chef of Estela*, Jorge cemented his reputation as one of the city’s most instinctive cooks, perfecting the effortless, ingredients-led style that made the intimate downtown bistro a Manhattan icon. Now Jorge – who also counts El Celler de Can Roca and The French Laundry among his many illustrious career highlights – has cut loose, bringing new project Mili to life alongside partner in wine, Alexis Morgan. They’re with us until the 22nd. Expect dishes like ‘Wagyu Steak, Radicchio, Spicy Beet Sauce’, ‘Tuna Tartare, Crisps, Shiso’, and ‘Monkfish, Spring Onion Sauce, Wilted Spinach’, an abundance of flavour to be discovered once you scratch below the surface. A fitting way to start the Christmas break — bookings via the link in bio.

This week is our final full run of service on Char

 Next week we’re closing out 2025 with a giant of the NYC dining scene. As the executive chef of Estela*, Jorge Luis Pabon cemented his reputation as one of the city’s most instinctive cooks, perfecting the effortless, ingredients-led style that made the intimate downtown bistro a Manhattan icon. Now Jorge – who also counts El Celler de Can Roca and The French Laundry among his many illustrious career highlights – has cut loose, bringing new project Mili to life alongside partner in wine, Alexis Morgan. Taking a leaf out of The Four Horsemen playbook, Mili is a new-wave New York concept where confident, maximalist flavours abound. Think ‘Monkfish, Spring Onion Sauce, Wilted Spinach’; ‘Wagyu Steak, Radicchio, Spicy Beet Sauce’; and ‘Pears, Vin Jaune Sabayon, Walnuts’, elevated by imaginative pairings from Alexis that make each plate sing. If you like Planque, Trivet or Noble Rot, then consider this an early Christmas present to yourself. This one’s going to *pop*.

Next week we’re closing out 2025 with a giant of

 Calling all last-minute planners, office-party wranglers and festive fun-seekers: 𝗻𝗲𝘅𝘁 𝘄𝗲𝗲𝗸 is your 𝘧𝘪𝘯𝘢𝘭 chance to squeeze in a Carousel Christmas do. We’ve got just a handful of dates left to make the most of our beautifully flexible spaces upstairs. Add our signature blend of generous hospitality, spot-on service and food that people talk about long after the plates are cleared, and you’re in very safe hands. We’ve already welcomed hundreds of very happy guests this season, so if you’re keen to join them, drop our award-winning events team a line. Let’s make something memorable together before we all drift gently into the food-induced hibernation that awaits. Our private dining Green Room: 30 seated / 45 standing Our versatile White Room: 60 seated / 125 standing Private hire of our cocktail bar No.23: 30 standing

Calling all last-minute planners, office-party wra

 We’re kicking off 2026 with a thrilling first-look at Calambour (𝘍𝘳𝘦𝘯𝘤𝘩 𝘧𝘰𝘳 ‘𝘢𝘨𝘢𝘳𝘸𝘰𝘰𝘥’ / ‘沉香’), the upcoming Paris opening from chef Luke NG, whose summer residency was one of this year’s undeniable highlights. Drawing inspiration from formative stints at the likes of Septime, Mirazur and Hakkasan, Luke has developed a style of cooking that’s as layered as the city he hails from. A blend of Cantonese roots with classical French, British and Japanese technique – a proper Hong Kong melting pot – all channelled into creative fine dining that’s delicate, detailed and just the right amount of decadent. Settle in for sharp, elegant plates like ‘Celeriac wrapped Siu Mai (燒賣), Shao Xing Chicken Jus, Chicken Crumble’; ‘Charcoal Grilled Scampi, Salted Duck Egg (鹹蛋) Emulsion, Potato Brunoise’ and ‘Chicken, Preserved Mustard Green (梅菜), Périgueux Sauce, Maitake Mushroom’, as Luke gives us an exclusive preview of what’s to come. Luke will be joined by sommelier and fellow Hong Konger, Eric Li. Calambour will be in residence from Friday 2nd to Saturday 10th January. Don’t miss out. 𝙒𝙚’𝙡𝙡 𝙗𝙚 𝙖𝙙𝙙𝙞𝙣𝙜 £1 𝙩𝙤 𝙚𝙫𝙚𝙧𝙮 𝙗𝙞𝙡𝙡 𝙙𝙪𝙧𝙞𝙣𝙜 𝙇𝙪𝙠𝙚’𝙨 𝙧𝙚𝙨𝙞𝙙𝙚𝙣𝙘𝙮 𝙩𝙤 𝙧𝙖𝙞𝙨𝙚 𝙢𝙤𝙣𝙚𝙮 𝙛𝙤𝙧 𝙩𝙝𝙚 𝙔𝙖𝙣 𝘾𝙝𝙖𝙞 𝙀𝙢𝙚𝙧𝙜𝙚𝙣𝙘𝙮 𝘼𝙨𝙨𝙞𝙨𝙩𝙖𝙣𝙘𝙚 𝙍𝙚𝙡𝙞𝙚𝙛 𝙁𝙪𝙣𝙙.

We’re kicking off 2026 with a thrilling first-lo

 Tomorrow marks the start of Lokanta’s final week with us. They’ve been treating us all to a cacophony of flavours with Derya’s Turkish-roots-meets-Japanese-larder approach keeping us firmly on our toes. Derya runs us through the final two dishes on his menu. The succulently slow-cooked ‘Braised Lamb Shank, BBQ Teriyaki Glaze, Zahter Bread, Raw Shiso’ and the deliciously delicate ‘Candied Pumpkin, Lime Water, Pistachio & Matcha Purée’. All killer, no filler. There’s still time for you to grab a seat at the table, just hit the link in our bio.

Tomorrow marks the start of Lokanta’s final week

 Innovation is the name of the game in No.23, reworking the classics to turn them into something unmistakably ours. Familiar yet unique. Introducing the Pistachio Old Fashioned — an indulgent and delicious cocktail that smells 𝘢𝘭𝘮𝘰𝘴𝘵 as good as it tastes. Here for a good time not for a long time. Come and get it.

Innovation is the name of the game in No.23, rewor

 Great menus are alchemy. Every component pulling its weight, lining up just so and landing in perfect balance. It takes a bit of a rule-breaker to stretch the edges of what great food can be — someone happy to pay homage to tradition with one hand while pushing forward with the other. Derya Esdevlet’s Lokanta does exactly that. His menu is a riot of clever ideas and irresistibly delicious combinations. Keep your eyes peeled for more over the next week. Or better yet, pull up a chair.

Great menus are alchemy. Every component pulling i

 ’Tis the season for a proper get-together. With the holidays now in full swing, our space on Charlotte Street is humming with parties, reunions and teams celebrating the year gone by. Whatever you’ve got in mind, we’ve got you covered. From small lunches to full-blown, whole-team dinners, our versatile spaces are yours to play with. Add in our knockout Christmas menus, pitch-perfect service and drinks that really get the party going, and you’ve got yourself a seriously good time. So let us take the pressure off — just sit back, relax and see out the year in style. 𝘗𝘭𝘢𝘯𝘯𝘪𝘯𝘨 𝘴𝘰𝘮𝘦𝘵𝘩𝘪𝘯𝘨? 𝘞𝘦’𝘷𝘦 𝘨𝘰𝘵 𝘢 𝘩𝘢𝘯𝘥𝘧𝘶𝘭 𝘰𝘧 𝘥𝘢𝘵𝘦𝘴 𝘭𝘦𝘧𝘵 𝘣𝘦𝘵𝘸𝘦𝘦𝘯 𝘵𝘩𝘦 15𝘵𝘩-22𝘯𝘥 𝘣𝘦𝘧𝘰𝘳𝘦 𝘸𝘦 𝘣𝘳𝘦𝘢𝘬 𝘧𝘰𝘳 𝘊𝘩𝘳𝘪𝘴𝘵𝘮𝘢𝘴 𝘴𝘰 𝘨𝘦𝘵 𝘪𝘯 𝘵𝘰𝘶𝘤𝘩 𝘸𝘪𝘵𝘩 𝘰𝘶𝘳 𝘢𝘸𝘢𝘳𝘥-𝘸𝘪𝘯𝘯𝘪𝘯𝘨 𝘦𝘷𝘦𝘯𝘵𝘴 𝘵𝘦𝘢𝘮 𝘢𝘯𝘥 𝘭𝘦𝘵’𝘴 𝘮𝘢𝘬𝘦 𝘴𝘰𝘮𝘦 𝘮𝘢𝘨𝘪𝘤 𝘩𝘢𝘱𝘱𝘦𝘯.

’Tis the season for a proper get-together. With

Crossovers don’t come better than this — for the next two weeks the Guest Chef kitchen is home to Lokanta, a creative collision of Turkey’s smoky, slow-glowing flavours and the exacting, quietly confident precision of Japanese ingredients. Its big personality meets calm delivery — all wrapped up in that unmistakable Turkish 𝘮𝘪𝘴𝘢𝘧𝘪𝘳𝘱𝘦𝘳𝘷𝘦𝘳𝘭𝘪𝘬, the art of making every guest feel completely at home. Controlling the pass is Derya Esdevlet, a chef who’s obsession for detail doesn’t just stop at the plate — drawing on design principles to shape the whole experience, from the table settings to what lands in front of you. It’s the 𝘭𝘰𝘬𝘢𝘯𝘵𝘢 you know… just not as you know it. Keep your eyes peeled, as we share more on the dishes that’ll be hitting the tables over the next two weeks. Hit the link in our bio to secure your spot.

Crossovers don’t come better than this — for t

 Next up on the Carousel is the devilishly creative project from Derya Esdevlet. With us for two weeks, Lokanta sits at the thrilling intersection of generous, centuries-old Anatolian fire-cooking and the quiet discipline of Japanese technique; a union as unexpected as it is beautiful. Colouring inside the lines of the timeless, home-style 𝘭𝘰𝘬𝘢𝘯𝘵𝘢 experience, Derya’s menu includes showstoppers like ‘Fried Mussel Dolma, Tarama Sauce’; ‘Braised Lamb Shank, BBQ Teriyaki Glaze, Zahter Bread, Raw Shiso’ and ‘Candied Pumpkin, Lime Water, Pistachio & Matcha Purée’. All dripping chins and messy fingers — exactly as it should be. It’s shaping up to be a near sell-out so if you want to experience the magic, hit the link in our bio to pull up a chair.

Next up on the Carousel is the devilishly creative

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Wine Bar
Tuesdays to Saturdays, 12pm ’til late

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Guest Chefs
Our revolving line up of international guest chef residencies

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NYE-PAIRED-Mailing

{PAIRED} NEW YEAR’S EVE
{PAIRED} returns to Carousel for a New Year’s Eve collaboration between DJ Dan Shake & SEM (Lisbon).

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WK1

WildKitchen x Carousel
Ashcombe Estate, Wiltshire, Coming May-Sept 2026

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Gift Cards

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Merch

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