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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.

Dizyngoff

Odesa

Nika Lozovska is part of a new generation of Ukrainian chefs redefining the country’s food culture with Dizyngoff, a contemporary, hyper-seasonal Ukrainian restaurant inspired by the port city’s rich culinary traditions. Her Black-Sea inspired dishes like 'Sea bass tartare, fermented fennel, sorrel' and 'Lemon sole, cauliflower tortilla, smoked cheese, tahini' are a love letter to the flavours of home.
DATES: 29th April - 3rd May

Ashcombe Estate x Carousel

Offering a luxury weekend escape to just sixteen guests at a time, Guy Ritchie is reopening the gates of his Wiltshire estate for the return of "arguably the most exclusive supper club of the summer” (Times Luxx). The series features another stellar line-up of world class guest chefs who will each work their magic in the legendary director’s lakeside WildKitchen.
DATES: May-Sept 2025

Wine Bar

"A serious contender for the 'London’s best small plates' conversation" [The Infatuation], our crowd-pleasing wine bar menu 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 Friday (2 courses // £22, 3 courses // £25).
DATES: Tues to Sat, midday 'til late

Diacá

Guatemala City

A regular in Latin America’s 50 Best and a genuine game-changer of the Guatemalan gastronomic landscape, Debora Fadul pays homage to the earth through dishes like ‘Lobster stuffed shishito peppers, hazelnuts’, ‘Sea bass ceviche, cascara leche de tigre, peach, cacao mayo’, and ‘BBQ achiote pulled chicken, sardines, green labneh, tortillas’.
DATES: 6th - 10th May

Nácar

Mexico City

Brandon Arriaga’s Nácar, opening in Mexico City this autumn, fuses Japanese precision with Mexican folklore in a bold izakaya format. With experience at Pujol**, Kong Hans Kælder** and CHIUnE, Brandon blends classical rigour with the artistry of kaiseki and the soul of his native cuisine with a contemporary spin on CDMX street food, served kappo-style.
DATES: 13th - 17th May

Dizyngoff

Odesa

Nika Lozovska is part of a new generation of Ukrainian chefs redefining the country’s food culture with Dizyngoff, a contemporary, hyper-seasonal Ukrainian restaurant inspired by the port city’s rich culinary traditions. Her Black-Sea inspired dishes like 'Sea bass tartare, fermented fennel, sorrel' and 'Lemon sole, cauliflower tortilla, smoked cheese, tahini' are a love letter to the flavours of home.
DATES: 29th April - 3rd May

Ashcombe Estate x Carousel

Offering a luxury weekend escape to just sixteen guests at a time, Guy Ritchie is reopening the gates of his Wiltshire estate for the return of "arguably the most exclusive supper club of the summer” (Times Luxx). The series features another stellar line-up of world class guest chefs who will each work their magic in the legendary director’s lakeside WildKitchen.
DATES: May-Sept 2025

Wine Bar

"A serious contender for the 'London’s best small plates' conversation" [The Infatuation], our crowd-pleasing wine bar menu 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 Friday (2 courses // £22, 3 courses // £25).
DATES: Tues to Sat, midday 'til late

Diacá

Guatemala City

A regular in Latin America’s 50 Best and a genuine game-changer of the Guatemalan gastronomic landscape, Debora Fadul pays homage to the earth through dishes like ‘Lobster stuffed shishito peppers, hazelnuts’, ‘Sea bass ceviche, cascara leche de tigre, peach, cacao mayo’, and ‘BBQ achiote pulled chicken, sardines, green labneh, tortillas’.
DATES: 6th - 10th May

Nácar

Mexico City

Brandon Arriaga’s Nácar, opening in Mexico City this autumn, fuses Japanese precision with Mexican folklore in a bold izakaya format. With experience at Pujol**, Kong Hans Kælder** and CHIUnE, Brandon blends classical rigour with the artistry of kaiseki and the soul of his native cuisine with a contemporary spin on CDMX street food, served kappo-style.
DATES: 13th - 17th May

Ashcombe Estate x Carousel

Ashcombe Estate x Carousel

Guatemala City

Diacá

Guatemala City

Diacá

Mexico City

Nácar

Mexico City

Nácar

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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At @ladocenaoysterbar, Mexican culinary icon @tomasbermudezt champions the finest seafood from Mexico’s coastlines, served with contemporary flair and an unwavering respect for simplicity. Born in Mexico City, Tomás honed his craft in Buenos Aires before crossing the Atlantic to work under Basque legend Martín Berasategui*** and at Paris’s pioneering Le Châteaubriand. On his return to Mexico, he channelled his passion into La Docena, a New Orleans-inspired oyster bar in Guadalajara with a laser focus on sustainably sourced seafood. Named for the way true oyster lovers order them (by the dozen, of course), La Docena has become a fixture on Latin America’s 50 Best, revered for its knockout dishes like the ‘Louisiana Creole Po’ Boy’ and the freshest seafood from their Pacific back door. Add to that a bounty of cured meats and a few heavy hitters from the parrilla (think Wagyu given the full asado treatment), and it’s no wonder it remains one of the most electric spots in town. Mexican chefs know a thing or two about world-class seafood, but even they get excited when they get their hands on the best of British. So what happens when one of Mexico’s finest swaps the Pacific for the cold, clear waters of these shores? Let’s find out when Tomás joins us this May.

At @ladocenaoysterbar, Mexican culinary icon @toma

 Next weekend marks the return of our summer series at Ashcombe Estate, a luxury weekend escape set in the heart of Guy Ritchie’s breathtaking grounds. From May to September, we’ve lined up a roll call of top chefs to take over the lakeside WildKitchen as the sun dips behind the hills. And that’s just the beginning. Hit the link in bio for the full lowdown.

Next weekend marks the return of our summer series

 Next week we’re joined by @nikalozovska with @dizyngoff, one of the new generation of Ukrainian chefs redefinition the country’s food culture. Her Carousel menu is a love letter to the flavours of home, with a series of Black-Sea inspired dishes like ‘Sea bass tartare, fermented fennel’; ‘Fried young potatoes, shrimp sauce, samphire, anchovies’; and ‘Lemon sole, cauliflower tortilla, smoked cheese, tahini’. This one’s going to be special. Grab your seat through the link in our bio.

Next week we’re joined by @nikalozovska with @di

 Opening in Mexico City this autumn, @nacar_mx is a contemporary izakaya from @brandonarram that “merges Japanese sensibility with Mexican folklore”. Few chefs have the experience or the imagination to pull off a concept that ambitious, but Brandon’s formative years speak for themselves. From Pujol** in Mexico City (his Nácar partners) to Kong Hans Kælder** in Copenhagen and CHIUnE in Tokyo, Brandon’s career to date is characterised by both the rigour, intensity and discipline of classical French cuisine, and, more recently, an exploration of his Mexican roots, with a special focus on the “sensitivity, skill and romanticism” of kaiseki and kappo-style Japanese cookery. For Brandon’s week with us, he’s created menu inspired by Mexico City’s food culture, but presented in a contemporary izakaya format and paired with an intriguing blend of agua fresca and tea cultures (think houjicha-cacao nib highball or ume-jamaica-jasmine mezcalita). If that sounds incredible, that’s because it is. You know what to do.

Opening in Mexico City this autumn, @nacar_mx is a

 Step into the kitchen as @will_king_smith of @goldfinch_cph briefs the team on his knockout menu ahead of service. From scallop toast to char siu pork, it’s all on the table, literally. A few last seats left this week if you want in (trust us, you do).

Step into the kitchen as @will_king_smith of @gold

 The first shipment is here… From now on, the optional pasta course on our events menus will feature @eatwasted pasta. Born out of Copenhagen, Eat Wasted transforms leftover bread into delicious pasta, “to prove that a more sustainable world is possible”. And for every kilo we use, they donate a portion to organisations supporting food-insecure communities. We’ll eat to that.

The first shipment is here… From now on, the opt

 We’re hiring… - Chef de Partie - Bartender We’re looking for enthusiastic go-getters to help co-create extraordinary experiences for our guests and to share in our ambition to be the best in the game. To take a look at the full specs and perks for the roles, head to the link in our bio. We can’t wait to hear from you.

We’re hiring… - Chef de Partie - Bartender

Come and spend a slice of your long weekend with us at the wine bar. We’re open today from noon ‘til late.

Come and spend a slice of your long weekend with u

 Our Ashcombe Estate x Carousel summer series kicks off in just two weeks with our brilliant friend @debora_fadul, so it’s officially time to get excited about the experience of the summer. Alongside unforgettable Guest Chef dinners, guests can now soak up Ashcombe’s breathtaking landscapes over an entire weekend, with leisurely walks, wild swimming, and even a lakeside spa designed by Guy Ritchie himself. Like this bespoke sauna and a menu of restorative treatments to help you hit reset. More info and tickets via the link in our bio.

Our Ashcombe Estate x Carousel summer series kicks

 In the kitchen next week: @goldfinch_cph, the buzzing Cantonese spot from @will_king_smith (Geranium***, Mielcke & Hurtigkarl), known for serving up high-quality, ethically sourced Chinese food in Copenhagen, and now, for one week only, in London. On the menu? Big flavours and clever takes like ‘Scallop toast, sesame & coriander chilli oil’, ‘Shrimp & pork wontons, sweetened bean paste’, and ‘Bao, boudin noir, sweetened soy’. Seats are limited — you’d be mad to miss it.

In the kitchen next week: @goldfinch_cph, the buzz

 One half of @gorka_____ talking through the fifth dish on their killer menu: ‘Cajun quenelles de brochet, andouille sausage’. A Lyonnaise classic, given a smoky Cajun twist and paired with the ultimate sausage from @henwens.ldn. Just a few nights left to catch these rising stars doing their thing. Tickets via the link in bio.

One half of @gorka_____ talking through the fifth

Introducing: The Carousel Exchange Programme. The brainchild of our Head Chef @joselizarralde, the programme taps into our ever-growing network of guest chefs, giving one of their team the chance to spend a week immersed in the kitchen(s) at Carousel, and one of ours the opportunity to see how they do things on the other side. First up, our sous @alejuaritos heads to Michelin-starred @aniargalway, while their sous @gabrielhossani takes his spot here in the kitchen. Stay tuned for the learnings.

Introducing: The Carousel Exchange Programme. The

 A regular in Latin America’s 50 Best and a genuine game-changer of the Guatemalan gastronomic landscape, @debora_fadul pays homage to the earth through her esoteric cuisine. At @diacagt (‘from here’), she connects her diners with deeper values and meanings — nostalgia, ancestral knowledge, the culture of the land and its farmers. Like her talent, Debora’s passion for her country and its produce knows no bounds. Guatemala, the land of eternal spring, is blessed with mineral-rich volcanic soils that yield produce of an entirely different order. Debora explores the untapped potential of each unexpectedly sweet pepper or salt-kissed fruit, shaping ever-evolving menus of dishes like ‘Lobster stuffed shishito peppers, hazelnuts’, ‘Sea bass ceviche, cascara leche de tigre, peach, cacao mayo’, and ‘BBQ achiote pulled chicken, sardines, green labne, tortillas’. Join us as Debora returns with another week of her trademarked 'cocina explorativa de raíz' philosophy, applied to British produce and naturally infused with the best of her homeland.  You can also catch her cooking at the opening weekend of this summer's Ashcombe Estate x Carousel WildKitchen series. Both experiences you won't soon forget, both links in our bio.

A regular in Latin America’s 50 Best and a genui

 Last week, @andydoubrava and @tiffani.l.ortiz from @the_catbirdseat took us through some of the knockout dishes on their closed-loop, cross-utilisation strong menu. Theirs was a masterclass in minimising food waste, but by no means minimising flavour. They were only in the kitchen five nights, but Andy and Tiffani left a lasting impression. If you missed it, you’ll have to head to Nashville for round two. Next up on the Carousel? The Georges, AKA @gorka_____ — don’t let this one pass you by.

Last week, @andydoubrava and @tiffani.l.ortiz from

 April’s lunch menu is another absolute cracker, and as always it’s £29.5 for two courses, £35 for three. Think ‘Iberico tomato salad, smoked burrata’, ‘Grilled lamb belly, gooseberry, habanero salsa’, and ‘Yuzu sherbet, milk crumble’. Midday martini strictly optional. Available Tuesday to Saturday, 12–3.

April’s lunch menu is another absolute cracker,

Start your meal with a martini, finish it with a negroni, or work your way through our extensive agave list while snacking on totopos and tostadas, the Oaxacan way. No. 23 has its own name, its own front door, and definitely its own vibe, but there’s no mistaking that it’s firmly part of the Carousel experience. Whether you have a booking before or after, for a chef residency or in our wine bar, our team will make sure you get the same excellent experience throughout. Grab your spot at the bar through the link in our bio.

Start your meal with a martini, finish it with a n

 The guys from @gorka___________ swung by to test run some of their dishes ahead of next week’s residency, like this beauty: ‘Mackerel, grapes, shiso, pork fat’. Catch it alongside other heavy hitters like ‘Secreto Ibérico, koji, peanut mustard’ and ‘Malted gâteau magique, bay plums, fig leaf, Jersey cream’. They’re here next week, 15th - 19th April, and they’re not short of fans. Grab your seat before they’re gone through the link in our bio.

The guys from @gorka___________ swung by to test r

 @ashcombeestate x @carousel_ldn Cooking at the WildKitchen this May… 3rd May | @deborah_fadul | @diacagt A regular in LatAm’s 50best and a genuine game-changer of the Guatemalan gastronomic landscape, Debora Fadul pays homage to the earth through her esoteric cuisine. At Diacá (from here), she connects her diners with deeper values and meanings, such as nostalgia, ancestral knowledge, the culture of the land and its farmers. Like her talent, Debora’s passion for her country and its produce knows no bounds. 17th May | @anaortiz_chef | @firemadeuk Ana grew up on the Galápagos Islands, where weekend-long, nose-to-tail feasts cooked over smouldering embers were a regular occurrence. Now based in Somerset with husband Tom Bray, where they hand craft bespoke fire cookery equipment for top chefs like Tomos Parry, Ana lives to showcase the smoky Ecuadorian flavours that she grew up eating, invariably accompanied by one of her family’s twenty different chilli sauce recipes. 24th May | @masaki_sugisaki | @dinings_sw3 Weaving a compelling narrative of Japanese tradition with contemporary European influence, the menu at Dinings tells the story of Masaki’s thirty-year culinary journey, from his family’s traditional kaiseki in Saitmama and the sushi restaurants of Tokyo, to Nobu Berkeley Street, where his eyes were opened to how his native cuisine could be served outside of Japan. At Dinings, delicate fusions between east and western cuisine culminate in elegant gill-to-tail dishes that bring out the best of first class British seafood. 31st May | @andy.beynon | @behindrestaurant Andy fell in love with seafood cookery in the kitchens of The Square**, Hibiscus** and Fenchurch**. Tucked away behind London Fields, his first solo venture, Behind, was awarded a Michelin star just twenty days after opening, catapulting Andy to icon status. Offering a blind tasting menu of sustainably caught day-boat fish and shellfish, Andy has earned widespread acclaim for his imaginative flavour combinations and dramatic plating. Head to the link in our bio to read more about the luxury weekend escape of the summer.

@ashcombeestate x @carousel_ldn Cooking at the Wi

 @nikalozovska is part of a new generation of Ukrainian chefs redefining the country’s food culture. At just twenty-five, she opened @dizyngoff in Odesa, a contemporary, hyper-seasonal Ukrainian restaurant inspired by the port city’s rich culinary traditions. With a background at École Ferrandi in Paris, she marries sharp technique with a deep respect for her region’s produce, especially its incredible seafood. “Restaurants are the places where you can find the atmosphere the way it was before war, and the way it’s going to be after the victory,” she says. Her Carousel menu is a love letter to the flavours of home, with a series of Black Sea-inspired dishes like 'Mussels, wild garlic, nettle, celery,' 'Sea bass tartare, fermented fennel, sorrel,' 'Fried young potatoes, shrimp sauce, samphire, anchovies,' and 'Cottage cheese varenik, asparagus, green peas'. A close friend of @oliahercules (and therefore a friend of ours), Nika carries forward a tradition of hospitality that transcends borders. This one’s going to be special.

@nikalozovska is part of a new generation of Ukrai

 @andydoubrava and @tiffani.l.ortiz of @the_catbirdseat are in the house this week with a menu that’s every bit as flavour-packed as the effort that’s gone into it. Think ‘Walnut cookie, chicken liver’, ‘Cured mackerel, calcified currants’, ‘Pork loin, whey, trout roe’ (AKA the Big Mac), and a dessert that needs to be tasted to be believed: ‘Bone marrow, berries, pine’.

@andydoubrava and @tiffani.l.ortiz of @the_catbird

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WildKitchen x Carousel
Ashcombe Estate, Wiltshire, May-Sept 2025

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Wine Bar
Tuesdays to Saturdays, 12pm ’til late

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Dizyngoff

Odessa

29th April – 3rd May

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Diacá

Guatemala City

6th – 10th May

book now
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Nácar

Mexico City

13th – 17th May

book now
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Tomás Bermúdez

Guadalajara

20th – 24th May

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