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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.

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

Nublo

La Rioja

Former Mugaritz head chef Miguel Caño returns to La Rioja with Michelin-starred Nublo, a fire-driven celebration of the region’s rich culinary heritage. Housed in a 16th-century palacio, it strips back modernity with dishes like ‘Pork crackling, sea cucumber’; ‘Scallop in beurre blanc’; and ‘Veal loin with blue cheese,’ each a response to the land, shaped daily by the finest local, seasonal ingredients.
DATES: 25th - 29th March

Seto Sousuke

Tokyo

Seto Sousuke’s cooking is razor sharp, rooted in Japanese tradition and shaped by one hell of a CV: from Celavird to Kadeau**, Maz** to Noma's insanely popular Kyoto Project. Don't miss his menu full of refined masterpieces like ‘Scallops & wasabi cream,’ ‘Miso-cured grilled squid with fermented koji and beef fat sauce,’ and ‘Charcoal ice cream with yuzu.’
DATES: 1st - 5th April

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

Nublo

La Rioja

Former Mugaritz head chef Miguel Caño returns to La Rioja with Michelin-starred Nublo, a fire-driven celebration of the region’s rich culinary heritage. Housed in a 16th-century palacio, it strips back modernity with dishes like ‘Pork crackling, sea cucumber’; ‘Scallop in beurre blanc’; and ‘Veal loin with blue cheese,’ each a response to the land, shaped daily by the finest local, seasonal ingredients.
DATES: 25th - 29th March

Seto Sousuke

Tokyo

Seto Sousuke’s cooking is razor sharp, rooted in Japanese tradition and shaped by one hell of a CV: from Celavird to Kadeau**, Maz** to Noma's insanely popular Kyoto Project. Don't miss his menu full of refined masterpieces like ‘Scallops & wasabi cream,’ ‘Miso-cured grilled squid with fermented koji and beef fat sauce,’ and ‘Charcoal ice cream with yuzu.’
DATES: 1st - 5th April

Ashcombe Estate x Carousel

Ashcombe Estate x Carousel

La Rioja

Nublo

La Rioja

Nublo

Tokyo

Seto Sousuke

Tokyo

Seto Sousuke

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

Instagram

Carousel
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This week’s main event from @elytrn0 is a bold take on a classic Laotian dish: a sharing duo of duck—confit leg, barbecued for a hit of smokiness, and tender fillet—served with a punchy sauce of reduced jus, holy Thai basil, and fresh green Thai pepper for that signature heat. It’s all part of a proper SEA-style feast, rounded out with stir-fried greens, a sweet and sour bouillon to reset the palate, and an Asian take on coleslaw for a refreshing crunch. In other words, Khantok—a spread designed to be shared.

This week’s main event from @elytrn0 is a bold t

 Ely Tran’s week-long residency kicks off tonight—a bold, flavour-packed tribute to the fiery, fragrant dishes of her Thai, Laotian, and Vietnamese heritage. A preview of her upcoming Marseille opening, Khantok, the menu is all about hand-pounded pastes, punchy condiments, and knockout stir-fries. Joined by her co-chef Chloé, the duo sets the tone with dishes like ‘Langoustine crudo with saengwa vinaigrette’ and ‘Duck leg & fillet with kra pao.’ Booking @side_agence

Ely Tran’s week-long residency kicks off tonight

 We’re on the lookout for passionate, knowledgeable, and experienced front-of-house pros to join our team. From No. 23 and the Wine Bar, to our Guest Chef residencies and events program, no two days are the same. You’ll be part of a dynamic and diverse team delivering best-in-class hospitality across the board. That means being switched on, cool under pressure, and great with people—always. A can-do attitude, a good sense of humour, and a love for what we do are essential. Sound like you? Hit the link in our bio to check out the available positions and apply.

We’re on the lookout for passionate, knowledgeab

 Ice-cold, smoky, and perfectly savoury. Our martini at No. 23 is built on homemade shallot vermouth, a touch of brine, and a generous pour of mezcal.

Ice-cold, smoky, and perfectly savoury. Our martin

 Call it optimism, call it denial… but al fresco season is creeping closer. It won’t be long until these seats are the hottest in the house.

Call it optimism, call it denial… but al fresco

Tomorrow marks the end of @yiannismexis’ two-week residency, giving a fiery preview of what’s to come at PYRO, soon to be Borough Market’s hottest opening.

Tomorrow marks the end of @yiannismexis’ two-wee

 Set within the same three townhouses that make up Carousel, No. 23 is our mezcalería and tostada bar—an intimate, candlelit hideaway that feels like the missing puzzle piece. Whether you’re stopping by for a pre-guest chef sharpener, a post-wine bar digestif, or settling in for the night, our ever-evolving menu of agave-based twists on the classics keeps things interesting.

Set within the same three townhouses that make up

Sweet, smoky calçots meet silky homemade lardo, lightly torched to melt into a base of creamy burrata. Topped with toasted hazelnuts and allium oil. A fresh hit on this month’s wine bar menu.

Sweet, smoky calçots meet silky homemade lardo, l

 What if the Baked Alaska was born in Greece? You’d get something like PYRO’s Portokalopita: a baked orange pie with orange blossom curd, citrus leaf ice cream, and a splash of orange liqueur, set alight tableside for a little extra drama.

A legend of the Nashville dining scene, @the_catbirdseat has been at the cutting edge of American gastronomy since 2011, piquing global interest when Anthony Bourdain gave an appropriately glowing review in Parts Unknown. The intimate, chef-run counter has played host to some of the most exciting names in food, from its creators Josh Habiger and Carousel alumnus Erik Anderson to supertalents like Trevor Moran. Now in its sixth iteration, the keys belong to Tiffani Ortiz and Andy Doubrava. The duo behind @weareslowburn —a wildly progressive, roving pop-up—took the helm last year, bringing a closed-loop, produce-first approach shaped by a 42-state rolling residency. Cooking in North America’s most forward-thinking kitchens (Published on Main, Emmer & Rye), they built an arsenal of ferments, misos, and shoyus along the way. Each menu shaped by the last, their residency at Carousel pays homage to Tennessee’s farmers, serviced by a larder full of Catbird Seat treasures. Expect dishes like ‘Cured Golden Tilefish, matsutake mushrooms, buttermilk, mushroom XO’; ‘Oysters grilled over conifer branches, seasoned with forest flavours from the larder’; and ‘Cured pork loin, marigold vinegar, shagbark syrup’.

A legend of the Nashville dining scene, @the_catbi

 Grilled mussel rice, saffron aioli. Calasparra rice simmered with a rich tomato and pepper sofrito, deepened with seafood stock. Finished with grilled mussels, gurnard, and a silky saffron aioli for a little sweetness to round it all out.

Grilled mussel rice, saffron aioli. Calasparra ri

 There’s always magic in the mix of citrus, sweetness, spirits, and sparkling wine. Our No. 23 take on the golden-era French 75 classic shifts with the seasons. Right now, it’s a wintery blend of blackberry, bay leaf, and lime. Keep an eye out for the spring refresh…

There’s always magic in the mix of citrus, sweet

 There’s pita, and then there’s pita. Cooked over hot coals seconds before it lands on your table, @yiannismexis’ version is something else. Served with two punchy dips (smoked aubergine and spiced feta with Florina peppers), this is how you kick off a meal. Next week is your last chance to catch the PYRO residency. Don’t miss out.

There’s pita, and then there’s pita. Cooked ov

 An ode to our wine bar’s most ordered dish: Fried chicken with pickled cucumber and scotch bonnet honey. You cant get enough, and to be honest, we can’t either.

An ode to our wine bar’s most ordered dish: Frie

 Our East London sister venue, @shoreditchartsclub_ spans multiple levels inside the iconic Tea Building, with the largest space being the expansive lounge bar, filled with sofas, tables, and of course plenty of contemporary art. Perfect for parties, launches, brand activations, and weddings, it’s an ideal spot for up to 200 guests to experience Carousel’s signature mix of critically acclaimed food, friendly service, and award-winning creative production—this time, in Shoreditch. Tap ‘Hire & Events’ in the link in our bio then select 6 Redchurch Street to check it out.

Our East London sister venue, @shoreditchartsclub_

 More knockout dishes from @yiannismexis’two-week residency, kicking off today. - Barbecued octopus with warm spices, split pea purée, bitter leaves & red onion. - Iberico pluma glazed in smoked prunes, served with radicchio, marinated leeks, and a sour apple herb salad, served on a bespoke skewer (expect no less). Come and see the magic of PYRO before it blows up later this year. Tickets in bio.

More knockout dishes from @yiannismexis’two-week

 What bar is complete without a Negroni? At No. 23, ours is bitter, sweet, and rich, with a hit of smoke from The Lost Explorer mezcal. A twist that brings something new while keeping things classic enough to satisfy even the most die-hard purists.

What bar is complete without a Negroni? At No. 23,

 Wild garlic, green & white asparagus, pickled bergamot, smoked eel, finger lime, and avgolemono (a citrusy sabayon). Think you know Greek food? Think again. Ex-HIDE head chef @yiannismexis is here this week and next with a preview of his new concept, @pyrorestaurant, pushing his cuisine to new heights in ways you might not expect. Book in via the link in our bio.

Wild garlic, green & white asparagus, pickled berg

 Fresh in the wine bar: Cured mackerel, salted gooseberry picado, blood orange. That’s a zinger right there.

Fresh in the wine bar: Cured mackerel, salted goos

 Offering a luxury weekend escape to just sixteen guests at a time, @guyritchie is reopening the gates of @ashcombeestate this summer. With Carousel in residence from May to September, we’re joined by another all-star line-up of guest chefs who will each work their magic in the legendary director’s lakeside WildKitchen. But the chef’s table experience is just the beginning. This season guests will have the chance to experience Ashcombe’s breathtaking landscapes and elegant country interiors over a whole weekend, with exceptional food and drink, leisurely outdoor pursuits and fireside nightcaps on offer throughout. Take a look at the chef line-up in our WildKitchen highlights, or read more at the link in our bio.

Offering a luxury weekend escape to just sixteen g
BOOK
WK1

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

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Wine Bar
Tuesdays to Saturdays, 12pm ’til late

Ely tran photos (7 of 62)

Ely Tran

Marseille

18th – 22nd March

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Nublo

La Rioja

25th – 29th March

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Seto Sousuke

Tokyo

1st – 5th April

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The Catbird Seat

Nashville

8th – 12th April

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Gift Cards

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Merch