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Document
Our new Mexican seafood restaurant
cometa
Our revolving line-up of international guest chef residencies
Guest Chefs
Award-winning events in stylish surroundings
Hire & Events
'The UK's most delicious weekend away' (Condé Nast)
Ashcombe Estate
Creative cocktails & smashburgers from Chuck’s
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.

Nikotin

AMSTERDAM

Meet the iconic chef making charcoal-grilled magic in a former Amsterdam garage. After tasting Michelin-starred success with Coulisse, ex-NOMA chef Tim van der Molen is switching lanes, swapping fine-dining formality for the fiendishly addictive, Asian-leaning flavours of high-energy, 'fun dining' concept, Restobar Nikotin.
DATES: 17th - 21st March

Cometa

Celebrating the very best of British waters through a creative and modern Mexican lens, Cometa is our brand new contemporary Mexican seafood restaurant. With a respect for tradition and a playbook of varied techniques inspired by the likes of Contramar, The Four Horsemen and the streetside carretas of Ensenada.
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

Celentano’s

GLASGOW

Enter Celentano’s, the Michelin Bib Gourmanded restaurant from husband and wife duo Dean and Anna Parker. The Italian-inspired eatery is currently between homes, with a new chapter at the Arthouse in Glasgow landing this spring, which makes their stint with us the perfect moment to road-test, tweak and turn a few new ideas over the flame.
DATES: 24th - 28th March

Nikotin

AMSTERDAM

Meet the iconic chef making charcoal-grilled magic in a former Amsterdam garage. After tasting Michelin-starred success with Coulisse, ex-NOMA chef Tim van der Molen is switching lanes, swapping fine-dining formality for the fiendishly addictive, Asian-leaning flavours of high-energy, 'fun dining' concept, Restobar Nikotin.
DATES: 17th - 21st March

Cometa

Celebrating the very best of British waters through a creative and modern Mexican lens, Cometa is our brand new contemporary Mexican seafood restaurant. With a respect for tradition and a playbook of varied techniques inspired by the likes of Contramar, The Four Horsemen and the streetside carretas of Ensenada.
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

Celentano’s

GLASGOW

Enter Celentano’s, the Michelin Bib Gourmanded restaurant from husband and wife duo Dean and Anna Parker. The Italian-inspired eatery is currently between homes, with a new chapter at the Arthouse in Glasgow landing this spring, which makes their stint with us the perfect moment to road-test, tweak and turn a few new ideas over the flame.
DATES: 24th - 28th March
GLASGOW

Celentano’s

GLASGOW

Celentano’s

No. 23

No. 23

Cometa

Cometa

“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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This summer we return to the breathtaking surroundings of Guy Ritchie’s AONB Wiltshire estate with another season of ‘𝘵𝘩𝘦 𝘜𝘒’𝘴 𝘮𝘰𝘴𝘵 𝘥𝘦𝘭𝘪𝘤𝘪𝘰𝘶𝘴 𝘸𝘦𝘦𝘬𝘦𝘯𝘥 𝘢𝘸𝘢𝘺’ (Condé Nast Traveller). The format remains the same this year (a two-night luxury countryside retreat culminating in a world-class guest chef experience in the director’s stunning lakeside WildKitchen), with a whole new crop of outstanding chefs and a handful of returning favourites creating magic in that most unique of kitchens — the full line-up announcement coming soon. The Ashcombe Estate x Carousel summer series runs from May to September. Rooms have been filling up fast so we advise booking early to secure your spot. Link is in our bio. 𝙀𝙣-𝙨𝙪𝙞𝙩𝙚 𝙙𝙤𝙪𝙗𝙡𝙚 𝙧𝙤𝙤𝙢𝙨 𝙖𝙧𝙚 𝙖𝙫𝙖𝙞𝙡𝙖𝙗𝙡𝙚 𝙛𝙧𝙤𝙢 £375 𝙥𝙚𝙧 𝙣𝙞𝙜𝙝𝙩 (𝙛𝙤𝙧 𝙖 𝙢𝙞𝙣𝙞𝙢𝙪𝙢 𝙩𝙬𝙤-𝙣𝙞𝙜𝙝𝙩 𝙨𝙩𝙖𝙮) 𝙬𝙞𝙩𝙝 𝙗𝙧𝙚𝙖𝙠𝙛𝙖𝙨𝙩 𝙞𝙣𝙘𝙡𝙪𝙙𝙚𝙙. 𝙏𝙝𝙚 𝙜𝙪𝙚𝙨𝙩 𝙘𝙝𝙚𝙛 𝙙𝙞𝙣𝙣𝙚𝙧 𝙞𝙣 𝙩𝙝𝙚 𝙒𝙞𝙡𝙙𝙆𝙞𝙩𝙘𝙝𝙚𝙣 𝙞𝙨 𝙥𝙧𝙞𝙘𝙚𝙙 𝙖𝙩 £175𝙥𝙥, 𝙬𝙞𝙩𝙝 𝙙𝙧𝙞𝙣𝙠𝙨 𝙖𝙣𝙙 𝙨𝙚𝙧𝙫𝙞𝙘𝙚 𝙘𝙝𝙖𝙧𝙜𝙚𝙙 𝙤𝙣 𝙩𝙤𝙥. 𝙂𝙞𝙛𝙩 𝙘𝙖𝙧𝙙𝙨 𝙖𝙧𝙚 𝙖𝙡𝙨𝙤 𝙖𝙫𝙖𝙞𝙡𝙖𝙗𝙡𝙚.

This summer we return to the breathtaking surround

 The mighty Maldon on the only platter that matters. Dress yours with our 𝘳𝘢𝘴𝘶𝘳𝘢𝘥𝘰 or 𝘱𝘦𝘵𝘳ó𝘭𝘦𝘰 for maximum enjoyment. There’s still time to dine with us this weekend, we’re here for lunch (12pm-3pm) and dinner (5pm-11pm). Book ahead or walk straight in, the choice is yours.

The mighty Maldon on the only platter that matters

 Our team is growing, we’re on the lookout for talented people who are passionate about all things hospitality. With roles available across the Carousel multiverse, hit the link in our bio to find out more.

Our team is growing, we’re on the lookout for ta

 This week the Guest Chef pass is home to Michael Zee, the award-winning food writer and curator of Symmetry Breakfast, the wildly popular Instagram account dedicated to the hypnotic kaleidoscope of perfectly symmetrical, hyperreal breakfasts. At least, that’s what it once was. What started as a study in pattern and ritual has gradually evolved into something even more personal: a visual diary of Michael’s travels through food, shining a light on the lesser-known dishes and culinary curiosities from around the world that catch his eye along the way. Among his many talents, it turns out that Michael also happens to cook some of the most surprising and delicious Chinese food you’re likely to experience outside of Shanghai. Having spent five very formative years in the city where a fascination with China’s relentlessly fascinating culinary culture really took hold. For his week with us he’s channelling that curiosity into a menu that leans into the lesser-known corners of regional Chinese cooking (at least from our vantage point on these shores) with a few choice inclusions to help bridge the gap. Watch as he takes us through his ‘Blood Noodles, Brodo’ and the more familiar ‘Spring Roll, Century Egg, Fish Maw, Caviar’. Cooking that balances the intriguing with the deeply comforting. There’s still time for you to pull up a chair, hit the link in our bio to grab yours.

This week the Guest Chef pass is home to Michael Z

 In our opinion, a good meal should always start with oysters. We source @cometa.restaurant’s from Maldon, where the Blackwater estuary meets the cold waters of the North Sea. Fresh, briny and deceptively moreish. They come with the house 𝘳𝘢𝘴𝘶𝘳𝘢𝘥𝘰, think of it like a Mexican mignonette, full of citrus, herbs and a touch of spice. And if you like things hot, then there’s the Petróleo. A tiny pipette that packs a punch, made with lacto-fermented chillies like trepadedos, bonfire and pepper peach lifted with gooseberry, banana and persimmon. It’s dangerously good. Mix and match, or keep it classic. Either way, it’s a very good place to start.

In our opinion, a good meal should always start wi

 Meet Layla Morris and Luke Moody, the South African duo behind London’s next smash hit opening: Durban Curry House. They arrive at Carousel just as Will Murray and Jack Croft did seven years ago, when James Robson first introduced us to “these two kids from Dinner who are going to be massive”… Fallow went on to become, well, Fallow, so when James told us about his next protégés we cleared our diary there and then. Durban Curry House is a good-times-only project championing the fire, flavour and full-throttle joy of Durban’s distinctive curry culture – a punchy, vibrant and gloriously unapologetic sub-genre all of its own that plants the wonderfully cosmopolitan city on South Africa’s eastern shores firmly in must-visit territory for lovers of Indian food in all its myriad forms. If you know, you know… Peppered with bangers like ‘Cheese & Corn Samosa’ (green chilli, coriander mango chutney); ‘South Beach Pineapple’ (sea bream, kashmiri, ibhiya); ‘Chicken & Prawn Curry’ (Durban curry, achar, hot pickles’; and – of course – ‘1/4 Mutton Bunny Chow’ (mutton, potato, ‘mother-in-law’, carrot salad, DCH sambals), Layla and Luke’s repertoire promises to ignite your tastebuds and blow your mind in equal measure. Big on spice, big on flavour and destined for big, big things, this is your ‘heard it here first’ heads-up for another nailed on winner. 𝘛𝘩𝘪𝘴 𝘰𝘯𝘦’𝘴 𝘪𝘯 𝘩𝘪𝘨𝘩 𝘥𝘦𝘮𝘢𝘯𝘥. 𝘚𝘪𝘨𝘯 𝘶𝘱 𝘵𝘰 𝘵𝘩𝘦 𝘸𝘢𝘪𝘵𝘭𝘪𝘴𝘵 𝘷𝘪𝘢 𝘵𝘩𝘦 𝘭𝘪𝘯𝘬 𝘪𝘯 𝘰𝘶𝘳 𝘣𝘪𝘰.

Meet Layla Morris and Luke Moody, the South Africa

 Next week we welcome award-winning food writer Michael Zee onto the Guest Chef pass. We’ve known about Michael (aka @symmetrybreakfast) for a long time, thanks to his hypnotic kaleidoscope of perfectly symmetrical, hyperreal breakfasts. What we didn’t know was that Michael also happens to cook some of the most surprising and delicious Chinese food you’re likely to experience outside of Shanghai. Michael grew up working in one of the family’s ‘Chinese chippies’, but it was the five years he spent in Shanghai where his curiosity for China’s relentlessly fascinating culinary culture really took hold. For his week with us he’s delving into lesser known flavours like ‘Doufuhua à la minute, Ears and Pickles’; ‘Zhoushan Sea Bass with Urchin’; and ‘Five Spice Mutton, Pear and Green Onion, Flatbread’. If you dig Chinese food and want to go a little deeper, you’re going to love Michael Zee.

Next week we welcome award-winning food writer Mic

 It’s Friday and that means one thing and one thing only. It’s time to get stuck into a Chuck’s and a criminally good cocktail. Luckily for you, you can do both in No.23. Book in or just swing by. We’ll be here ’til late.

It’s Friday and that means one thing and one thi

 The mighty Scottish scallop. Buttery. Sweet. Barely needs an introduction. Ours are hand-dived in the cold, clear waters off Orkney and rushed straight to us by our friends at Keltic Seafare. We slice them thin, 𝘵𝘪𝘳𝘢𝘥𝘪𝘵𝘰-𝘴𝘵𝘺𝘭𝘦, and dress them with black guacachile. Made with toasted garlic, fresh and dried chillies pounded to a paste, before we add a flood of citrus, coriander and red onion. A dish that captures @cometa.restaurant in a single bite, celebrating the very best of British waters through a creative and modern Mexican lens.

The mighty Scottish scallop. Buttery. Sweet. Bare

 Without a doubt, one of our favourite things about our revolving door of guest chefs is the moment a genuine artisan steps over the threshold. The kind of chef whose craft isn’t a career move but a life’s work. Skills carried carefully across centuries, passed from hand to hand, generation to generation. This week, that lineage arrives in the hands of Paula Pedro, a Zapotec woman from coastal Oaxaca whose ancestral knowledge of masa, fermentation and fire has quietly floored us all. Her relationship with corn runs deeper than technique. It’s instinctive. Generational. The sort of knowledge many chefs spend a lifetime trying to understand. A former farmer and market trader, Paula first came to our attention through our late friend Hugo Durán, who invited her to serve as 𝘮𝘢𝘦𝘴𝘵𝘳𝘢 𝘥𝘦 𝘮𝘢í𝘻 at his jungle pop-up in Tulum, having discovered her corozo tostadas at the market in Pochutla. Hugo later introduced her to another great friend of ours, Ernesto ‘Kut’ Gómez, and when Ernesto began shaping the culinary direction of his Baja California retreat, Casa Melina, there was only one person he wanted beside him. For the last week and a half, Paula has been showing us what intuition really looks like in the kitchen. Cooking guided not by timers or thermometers, but by touch, smell and sound. With the quiet confidence that only comes from truly knowing your ingredients. A big thank you goes out to our friends at Cavita, who let us use their molino to grind the corn for Paula and Kut’s entire residency. We’re down to the final handful of seats this week. If you’ve been meaning to join us, now’s your time to catch Paula in her element. Maíz is the foundation. Maíz is life.

Without a doubt, one of our favourite things about

 A taste of things to come. @cometa.restaurant for lunch or dinner. Head to the link in our bio to pull up a chair.

A taste of things to come. @cometa.restaurant for

For the next two weeks, the guest chef kitchen welcomes double act: Paula Pedro and Ernesto ‘Kut’ Gómez. Some of you will know Kut already as this is his third spin on the Carousel. But from the outset of planning this residency, he made clear to us one thing was non-negotiable. Paula had to be there. The two currently cook side by side at Casa Melina, Kut’s former 19th-century sugar cane hacienda turned retreat. But it’s Paula’s story he wanted to bring to London. A former farmer and market trader from coastal Oaxaca, Paula holds a generations-old culinary inheritance. Her knowledge of masa, fermentation and fire is instinctive, learned through practice rather than prescription. Kut was first introduced to her by our late friend Hugo Durán, who invited Paula to become maestra de maíz — master of corn — at his jungle pop-up in Tulum, after tasting her corozo tostadas at the market in Pochutla. So when it came to conceiving the culinary offering at Casa Melina, there was never any question who should be at the heart of it. Kut has long worked to connect Mexican chefs, growers and communities, championing traceability, single-origin ingredients and direct relationships between those who grow food and those who cook it. Paired with Paula’s ancestral knowledge, this shared philosophy has evolved into what they call “𝘵𝘩𝘦 𝘧𝘰𝘰𝘥 𝘰𝘧 𝘵𝘩𝘦 𝘉𝘢𝘫𝘢 𝘖𝘢𝘴𝘪𝘴”. This residency is more than just a menu. It’s an invitation into Mexico’s deep culinary past, essential viewing (and eating) for anyone drawn to the roots of Mesoamerican cuisine. We’re down to the last few places left next week, move fast if you want in.

For the next two weeks, the guest chef kitchen wel

 We’re back with your weekly dispatch from the Carousel multiverse. First up: Cometa has officially touched down on Charlotte Street. Our contemporary Mexican seafood restaurant is off to a flying start (huge thanks to everyone who joined us for our opening week). The team can’t wait to do it all again, we’re prepped and ready to welcome you through the doors. As always if you want to pull up a chair, just hit the link in our bio. Over in Guest Chef, we’re hosting Paula Pedro and Ernesto ‘Kut’ Gómez for a two-week deep dive into Mexico’s culinary past. Expect serious mastery of masa, fermentation and fire, with the kind of quiet authority that only comes with ancestral knowledge. This week’s almost at sell-out, but there’s still a little room left over in next, if you move fast… With Cometa’s cocktail list soaking up the agave spotlight, we’ve given No.23 a tidy refresh. Think classics, sharpened and reworked with our own signature spin. Tom’s been deep in R&D mode, fine-tuning the perfect pairing for your Chuck’s smashburger. Come and put it to the test.. Events-wise, it’s a big one. Private lunches and dinners across the Green and White Rooms all week, building up to a 90-pax dinner on Friday. Get in touch if you’re planning something, big or small, we’ve got it covered. And finally — we’re hiring. Kitchen, Guest Chef and Events teams are all looking for new faces. If you’re hungry for a fresh challenge and passionate about hospitality in all its forms, drop us a line.

We’re back with your weekly dispatch from the Ca

 Next week we welcome double-act Paula Pedro and Ernesto ‘Kut’ Gomez onto the Guest Chef pass. Currently cooking from Ernesto’s Baja California retreat, Casa Melina, the pair work at the intersection of deep research and lived inheritance. Ernesto’s fixation on provenance and single-origin ingredients meets Paula’s generational knowledge of the kitchen to form what the pair call “𝘵𝘩𝘦 𝘧𝘰𝘰𝘥 𝘰𝘧 𝘵𝘩𝘦 𝘉𝘢𝘫𝘢 𝘖𝘢𝘴𝘪𝘴”. Fish comes straight from the ocean onto the grills, tostadas are made with every element hecho a mano – ‘prepared by hand’ – and measured only by touch, sound and intuition. It’s a place where the sands of time move slower. They’ll be with us for two weeks, showcasing the kind of controlled command of masa, fermentation and fire that only chefs with ancestral knowledge like Paula possess. This residency offers a fascinating window into Mexico’s unique culinary past. Trust us, you don’t want to miss it.

Next week we welcome double-act Paula Pedro and Er

 Cometa is officially open ☄️ What began as a fun idea has slowly, carefully become a reality. Shaped by months of planning, long days and late nights, all building towards something that we think feels a little bit special. Every dish, every table, every detail carries countless hours of care, craft and a lot of hard work. We’ve sourced the best ingredients we can get our hands on, assembled a team as dedicated to your enjoyment as they are their own, and now we’re ready. The doors are open. The tables are set. All that’s missing is you. Join us for lunch and dinner, Tuesday to Saturday (12–3pm, 5–11pm). We can’t wait to show you what we’ve been up to.

Cometa is officially open ☄️ What began as a

Next week we welcome some very special chefs into the Guest Chef kitchen as Paula Pedro and Ernesto ‘Kut’ Gómez join us for two weeks of utterly compelling Mexican food. Paula Pedro is a former farmer and market trader from the coastal region of Oaxaca whose ancestral knowledge and intuitive command of masa, fermentation and fire offer a fascinating window into Mexico’s unique culinary past. Paula was introduced to us via our good friend Kut, who some of you may know from his previous spins on the carousel, the pair join us with a rustic yet layered menu, with nearly every element hecho a mano – ‘prepared by hand’ – and measured only by touch, sound and intuition. This one already feels special, hit the link in our bio to pull up a chair.

Next week we welcome some very special chefs into

This week the guest chef kitchen plays host to two trailblazers that need little introduction. Each having made their mark in kitchens across the city, John Javier & Jackson Boxer join us with a celebratory Chinese New Year menu that is a continuation of ideas from John’s critically acclaimed Sydney restaurant, MASTER. John’s cooking has earned him a devoted following for its precision and depth; Jackson, meanwhile, is the force behind some of London’s most distinctive dining rooms, including Brunswick House and Dove. We sat down with them to talk long-standing friendship and why this felt like the right moment to cook side by side. They take us through a couple highlights from their menu with the ‘Char Sui Pork Collar, Pickled Black Fungus & Jellyfish’; ‘Chicken Wing, cuttlefish & salted egg’ and ‘Burnt Cabbage, Fish Sauce Butter’, all giving you a taste of the magic. Only the lucky one’s who snagged a ticket that will know just how good this is.

This week the guest chef kitchen plays host to two

 With the @cometa.restaurant opening just around the corner, our team have been hard at work prepping. Behind the scenes, we’ve been forging our many ideas into a menu that we’re seriously proud of. Want a little taste? Expect dishes like ‘𝘊𝘳𝘢𝘣 𝘤𝘩𝘪𝘭𝘱𝘢𝘤𝘩𝘰𝘭𝘦 𝘳𝘪𝘤𝘦 𝘸𝘪𝘵𝘩 𝘴𝘮𝘰𝘬𝘦𝘥 𝘦𝘦𝘭 𝘤𝘳𝘦𝘢𝘮’; ‘𝘓𝘰𝘣𝘴𝘵𝘦𝘳 𝘧𝘭𝘢𝘶𝘵𝘢 𝘸𝘪𝘵𝘩 𝘣𝘦𝘢𝘯 𝘱𝘶𝘳é𝘦, 𝘚𝘱𝘦𝘯𝘸𝘰𝘰𝘥 𝘢𝘯𝘥 𝘹𝘯𝘪𝘱𝘦𝘤’; and a concise list of crudos. With showstoppers like ‘𝘎𝘳𝘪𝘭𝘭𝘦𝘥 𝘭𝘰𝘣𝘴𝘵𝘦𝘳 𝘸𝘪𝘵𝘩 𝘤𝘩𝘪𝘯𝘵𝘦𝘹𝘵𝘭𝘦 𝘢𝘯𝘥 𝘴𝘮𝘰𝘬𝘦𝘥 𝘣𝘶𝘵𝘵𝘦𝘳’ and ‘𝘚𝘦𝘢 𝘣𝘢𝘴𝘴 𝘸𝘪𝘵𝘩 𝘮𝘰𝘭𝘦 𝘷𝘦𝘳𝘥𝘦 𝘢𝘯𝘥 𝘤𝘩𝘪𝘭𝘦 𝘥𝘦 á𝘳𝘣𝘰𝘭’ on for those looking for a seriously good time. We’re almost ready to open the doors. If you’d like to be among the first in, you know what to do. The link’s in our bio.

With the @cometa.restaurant opening just around th

 Introducing Cometa, the new contemporary Mexican seafood restaurant from the team behind Carousel. Cometa opens on Friday 20th February. Book in now via the link in bio. See you soon ☄️

Introducing Cometa, the new contemporary Mexican s

 We might not be in full, sun-drenched terrace-territory just yet, but the kerbside negroni still hits. Whether it’s your pre, post or strictly-during dinner ritual. We’ve got you covered. It’s the final week of the Wine Bar before we turn the space into @cometa.restaurant next week. One last round? Come and join us.

We might not be in full, sun-drenched terrace-terr

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Contemporary Mexican Seafood

Tuesdays to Saturdays, 12pm ’til late

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cocktails, mezcal, smashburgers

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    The technical storage or access is necessary for the legitimate purpose of storing preferences that are not requested by the subscriber or user.
    Statistics
    The technical storage or access that is used exclusively for statistical purposes. The technical storage or access that is used exclusively for anonymous statistical purposes. Without a subpoena, voluntary compliance on the part of your Internet Service Provider, or additional records from a third party, information stored or retrieved for this purpose alone cannot usually be used to identify you.
    Marketing
    The technical storage or access is required to create user profiles to send advertising, or to track the user on a website or across several websites for similar marketing purposes.
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