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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 completely unique and unrivalled English countryside experience to just sixteen guests at a time, Guy Ritchie reopens the gates of his Wiltshire estate in Spring 2025 for a luxury weekend away like no other. “Arguably the most exclusive supper club of the summer” - The Times
DATES: Spring 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

Tomás Gormley

Edinburgh

There's no stopping Edinburgh hyper-talent, Tomás Gormley. Back with a contemporary Scottish menu from his third restaurant, Cardinal, expect sensations like 'Goujire, Black Truffle, Fermented Wild Garlic'; 'Sea Trout, Taramasalata, Whisky Ponzu, Blood Orange'; and 'Smoked Lobster, Pink Fir, Apple, Lime, Chives'.
DATES: 21st - 25th January

Joyeta Ng

London

Fresh from working on Noma's groundbreaking Kyoto pop-up (before that DEN**, Kitchen Table** & The Chairman*), Joyeta Ng joins us for a week of refreshingly homespun Cantonese flavours. Move fast, these tickets won’t stick around.
DATES: 28th January - 1st February

Ashcombe Estate x Carousel

Offering a completely unique and unrivalled English countryside experience to just sixteen guests at a time, Guy Ritchie reopens the gates of his Wiltshire estate in Spring 2025 for a luxury weekend away like no other. “Arguably the most exclusive supper club of the summer” - The Times
DATES: Spring 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

Tomás Gormley

Edinburgh

There's no stopping Edinburgh hyper-talent, Tomás Gormley. Back with a contemporary Scottish menu from his third restaurant, Cardinal, expect sensations like 'Goujire, Black Truffle, Fermented Wild Garlic'; 'Sea Trout, Taramasalata, Whisky Ponzu, Blood Orange'; and 'Smoked Lobster, Pink Fir, Apple, Lime, Chives'.
DATES: 21st - 25th January

Joyeta Ng

London

Fresh from working on Noma's groundbreaking Kyoto pop-up (before that DEN**, Kitchen Table** & The Chairman*), Joyeta Ng joins us for a week of refreshingly homespun Cantonese flavours. Move fast, these tickets won’t stick around.
DATES: 28th January - 1st February
Edinburgh

Tomás Gormley

Edinburgh

Tomás Gormley

London

Joyeta Ng

London

Joyeta Ng

Ashcombe Estate x Carousel

Ashcombe Estate x Carousel

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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Industry legend @leocarreiraa returns to Carousel a casual nine and a half years after his first residency.   If you experienced his delicate flavours and exemplary fish cookery at Londrino—Leo’s critically-acclaimed debut restaurant in London Bridge—or follow-up project The Sea, The Sea, where his pioneering dry-ageing techniques set the standard, you’ll no doubt share our excitement for his latest exhibition of mini masterpieces. We’re talking rice crab sandwich with ginger lemongrass ‘Philadelphia’; aged beef, roasted koji cream, chilli oil, sweet bun; and milk ice cream, roasted lactose chips and salt.   Leo is a special chef. Published by Phaidon, Portugal: The Cookbook is a definitive guide to the traditional recipes of his homeland (including his pastéis de nata, which had Grace Dent “making noise like if Anthony Joshua had WhatsApped me ‘WYD’ at 2am” when she ate them at Londrino). But like a culinary Picasso, it’s his more avant-garde, Mugaritz-inspired creations where things start to get really interesting.   Check out Leo’s mind-blowing menu and get yourselves booked in via the link in our bio.

Industry legend @leocarreiraa returns to Carousel

 The set up

The set up

 Next week we’re honouring Scotland’s national poet over in No. 23. We’re offering four whisky cocktails on from some of Scotland’s best loved bars - Hey Palu, Nauticus, SCOTCH, and Daddy Marmalade - alongside a flight of @aberfeldy whiskies, from the rich, peachy ‘15 Cadillac’ to the ‘21-year-old Malbec’ with its distinctive blackcurrant and cinnamon notes And the highlight? On Saturday 25th, whisky somm @thirstysophia will honour Burns’ famous poem, The Birks of Aberfeldy, with a tasting of Aberfeldy’s 12, 15, 16, and 21-year-old whiskies (all for just £35). Book in via the link in our bio.

Next week we’re honouring Scotland’s national

Prawn tortello, cockles, light dashi, and rose oil. This one’s Jess’s—a reflection on her time in Japan, viewed through an unmistakably Mediterranean lens. We’re nearing the end of @nudo_ibiza’s two-week residency, so this is your last chance to grab a seat before they’re gone.

Prawn tortello, cockles, light dashi, and rose oil

 Please join us on Sunday 26th January as we welcome back our good friends Jan and Mary from @wilsonsbristol for a special #CookForPalestine dinner to raise vital funds for the ongoing humanitarian crisis in Gaza. All proceeds will be sent directly to our chosen charities, @thepcrf and @roadtofreedom1. We will be serving a menu of Palestinian inspired dishes made with freshly sourced local produce. The menu has been created by Jan Ostle in partnership with Palestinian / Welsh chef, @jenanland. We’re also joined by @nisreendiary, a food blogger, baker, and health worker from Gaza who was evacuated in March of last year and is now living in London. Please arrive from 6pm for a 6.30pm start. Tickets are available through the link in our bio. If you are unable to make it, there is a link to make donations to the PCRF in the event description. Thank you. Poster by @billy_ruffian

Please join us on Sunday 26th January as we welcom

 José—one third of the powerhouse trio behind @nudo_ibiza—showing us how to fillet a monkfish tail like a true pro. From produce to plate, watch as he creates the main from this week’s menu: ‘BBQ cured monkfish tail, beurre blanc, kombu oil, spinach.’ There are still a few spots left for the final days of this beautifully Balearic residency. Don’t miss out.

José—one third of the powerhouse trio behind @n

 For the first week of their residency, @nudo_ibiza kicked things off with sea bass, mangalitza lardo, shoyu, and guajillo oil. But now that the seas have calmed and the divers are back out, they’ve switched things up, replacing the fish with Orkney scallops. Torched mangalitza lardo adds richness and mouthfeel, smoky guajillo oil brings depth, and with the shoyu removed, the scallops are left to shine. That’s the nature of working with ethically minded suppliers who farm, fish, and rear with the seasons. And getting the best out of those ingredients? That’s the nature of our world-class guest chefs.

For the first week of their residency, @nudo_ibiza

 If you were lucky enough to join us for Ana’s first spin on the Carousel in 2023, you’ll know that for her, live fire cooking is a way of life.  @anaortiz_chef grew up on the Galápagos Islands, where weekend-long feasts cooked over smouldering embers were a regular occurrence. With her grandfather (‘Papi Polo‘) a skilled hunter and butcher, her uncle a seasoned fisherman, and her father an asado obsessive, Ortiz family get-togethers would centre around the fire, where the entirety of the weekend’s haul would be cooked over flames, seasoned simply with a brush of a rosemary branch, and enjoyed as a family. After falling in love on a visit to London, where her brother was studying at the time, Ana swapped the volcanic paradise of the Galápagos sixteen years ago for a quiet rural life in Somerset with husband Tom. There they run @firemadeuk, handcrafting bespoke fire cookery equipment for top chefs and restaurants like Tomos Parry, Paul Ainsworth and Marcus Wareing. Returning for another white-hot week at Carousel, industry legend Ana has crafted a menu showcasing the smoky Ecuadorian flavours that she grew up eating. Expect generous dishes like her ‘Ceviche de Trucha’ (chalk stream trout ceviche with heritage beetroot); ‘Conchas Asadas’ (hay-smoked mussels with burnt chilli & tomato sauce); and ‘Seco de Chivo y Ají de Maní (spiced braised lamb, peanut chilli sauce, corn tortillas and encebollado — an Ecuadorian fish stew).  Her first residency back in December 2023 sold out in a matter of days. Get booking early to avoid disappointment. 📷 @edschofieldphoto

If you were lucky enough to join us for Ana’s fi

 Our mezcalería, coctelería, and tostada bar next door is perfect for pre or post dinner. Or for dinner itself—we’re not judging. It’s also ideal for birthdays, engagements, or, well, any excuse to celebrate. No. 23 is available for private hire for up to 30 people. Get in touch with our brilliant sales team at info@carousel-london to find out more.

Our mezcalería, coctelería, and tostada bar next

 Bavette, braised radicchio, anchovy dressing. Rich, bittersweet, and arguably the perfect dish for winter. Available Tuesday to Saturday, 12–3, on our prix fixe menu.

Bavette, braised radicchio, anchovy dressing. Rich

 Winter tomatoes, crushed and confited with garlic oil, worked through our house-made tagliolini. Tossed with capers, parsley, monksbeard, and finished with crispy pangrattato (and, as @alejuaritos insists, love), it’s simple, seasonal perfection. Our prix fixe lunch is now available all week, Tuesday to Saturday, 12–3.

Winter tomatoes, crushed and confited with garlic

This spring we’re joined by Nate Kuester, a genuine rising star of New York’s buzzing restaurant scene. Nate cut his teeth at @atoboynyc, the prequel to @atomixnyc (AKA the two-star, 6th best restaurant in the world from husband-and-wife team J.P. and Ellia Park). After blazing success at their NoMad spot, Nate was handed the keys to the duo’s third opening, @naro.nyc, in the Rockefeller Centre. Sharing in its mission to realise the unexplored potential of Korean cuisine, Nate steered Naro to widespread critical acclaim. Now charting his own course, Nate is teaming up with Master Sommelier Jonathan Eichholz (Aquavit*, The Modern**) to open @aftergoldnyc, the pair’s “charming fine dining” concept. Nate’s extraordinary menu, featuring the likes of ‘Raw scallops with rhubarb and a sauce of yuzu and wasabi, almond & makrut lime‘; ‘Iron pot rice with a pickled pigs ear, lobster, watermelon radish & chopi’; and ‘Caramélia and pinenut tartlet, chocolate ice cream seasoned with sherry and long pepper‘ focuses on heartwarming cooking and forward thinking techniques.  With plans to open in Manhattan in 2025, this is your chance to experience the cutting edge of new wave American gastronomy before the Netflix special’s even a twinkle in Nate and Jonathan’s eye. Link in bio. 📷 @chenin.bkk // @naro.nyc

This spring we’re joined by Nate Kuester, a genu

 New year, new chef. Well, three. Edo, José, and Jessica from @nudo_ibiza—all ex-Noma, all absolute powerhouses—are in the kitchen this week and next, bringing the Balearics to London in spectacular style. Think ‘sea bass crudo, mangalitza lardo, shoyu, guajillo’, ‘prawn tortello, light dashi, spruce wood oil’, and ‘BBQ cured monkfish tail, beurre blanc, kombu oil & spinach’. And because great food deserves great wine, Loli (the coolest sommelier you’ll ever meet) is pouring a Balearic-only pairing that’s borderline ridiculous. You know what to do.

New year, new chef. Well, three. Edo, José, and

 We’re hiring a new sous chef—and there couldn’t be a better time to join. Carousel is anything but static. With our bustling guest chef residencies, wine bar, and newly opened mezcaleria in No. 23, plus our sister venue Shoreditch Arts Club and an epic summer series at Guy Ritchie’s Ashcombe Estate, there’s always something exciting in the works. With our incredible sous Chris moving on, we’re looking for a great chef to step into his shoes. You’ll join a happy, tight-knit kitchen team, take ownership of projects from concept to execution, and work alongside some of the best talent from around the world. If you’re an experienced sous with a background in fast-paced, multifaceted kitchens, get in touch at info@carousel-london.com.

In 2024, we had the joy of hosting some truly beautiful weddings upstairs in our White Room—and we’ve got a feeling 2025 will be just as magical. Thinking about your special day? Get in touch with our amazing events team to find out more. Photos by the brilliant @taylorhughesphotography

In 2024, we had the joy of hosting some truly beau

 The doors to No. 23 are wide open. Well, slightly ajar—it’s freezing out there. But nothing warms you up like a little mezcal in your glass and Oaxaca on your mind.

The doors to No. 23 are wide open. Well, slightly

We’re back open. That’s our wine bar, mezcaleria, and our trademark chef residencies. It’s all systems go. Opening times: Wine Bar Tuesday to Saturday — 12pm to 12am (Lunch 12–3, Dinner 5–9:30) Mezcaleria Tuesday to Saturday — 5pm to 11:30pm Guest Chef (currently @nudo_ibiza) Tuesday to Saturday — 7pm to 10pm See you soon.

We’re back open. That’s our wine bar, mezcaler

 The best of the Balearics, a Michelin-starred Burns Night special, a Lunar New Year Cantonese feast and a Galicia-Catalan powerhouse—we’re starting the year strong. Doors reopen on Friday. See you there.

The best of the Balearics, a Michelin-starred Burn

 Tonight is the night. We have a few tickets still available for our {PAIRED} NYE party tonight, with a set from @yusu_suyu from 10pm - 2am. Don’t miss out, head to the link in our bio.

Tonight is the night. We have a few tickets still

The brainchild of Catalan Carles Ramón, and Galician Manu Núñez, Barcelona hotspot Besta combines the unique pantries of both regions to produce some of the most accomplished—and dramatic—seafood cookery in the city. Inspired by the Atlantic and the Mediterranean, along with Scandinavian influences picked up from time at Ekstedt* and Gastrologik**, the pair mix unorthodox produce from the land and sea in mar i muntanya dishes like ‘red prawn tartar, acorn fed Iberico pancetta, egg yolk’; ‘charcoal grilled leek, chorizo béarnaise, air dried tuna’; and ‘brill with wild garlic pil-pil’. Widely regarded as one of Barcelona’s must-book restaurants, @bestabarcelona (sister to the equally popular @bateabarcelona) has developed a cult following of in-the-know locals who book their tables weeks in advance. Don’t miss out on some of the most imaginative, ethereal gastronomy in the city as Carles and Manu join us for five nights.

The brainchild of Catalan Carles Ramón, and Galic
BOOK
Screenshot 2024-03-11 at 09.40.00

Wine Bar
Tuesdays to Saturdays, 12pm ’til late

Prix fixe side bar

Prix Fixe Lunch

£35 for three courses

Tuesdays to Saturdays, 12pm – 3pm

*Please note, lunch bookings are for the Wine Bar. Our guest chef residencies are evenings only.

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Tomás Gormley

Edinburgh

21st – 25th January

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Burns Night Whisky Tasting

No. 23

25th January

Square

Wilsons x Jenan Ashi

#CookForPalestine

26th January

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Joyeta Ng

London

28th January – 1st February

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Besta

Barcelona

4th – 8th February

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Aftergold

New York City

11th – 15th February

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Ana Ortiz

Galápagos

18th – 22nd February

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Leo Carreira

London

25th February – 1st March

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Gift Cards

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Merch