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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.

Miller Prada

Colombia

Miller Prada’s Michelin-starred flame-driven cooking touches down on Charlotte Street. A love letter to fire itself — coaxing nuance, smoke and depth from the glowing coals, all with the kind of Japanese precision you only get with time spent under Endo Kazutoshi. It’s open-fire cooking taken to stratospheric new heights so why not come along for the ride?
DATES: 7th - 11th October

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

Tempo

London

Eric Wan joins us for two action-packed evenings with an exclusive first look at Tempo, ahead of its East London debut. Tying together the flavours from his Chinese-Vietnamese heritage and connecting the dots between Hong Kong, Vietnam, and the cities that have helped shape him to deliver a menu that sings with flavour and originality.
DATES: 17th - 18th October

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

Coko Becker

Mexico City

Coko is coming in hot with a peach of a menu that's the synthesis of his extraordinary culinary journey so far, including eight years at Pujol**, where he rose through the ranks to lead arguably Mexico's most influential kitchen. Highlights include 'Honey and parmesan esquites' and ‘Scallop tostada, jalapeño, avocado, yuzu'. Get some.
DATES: 21st - 24th October

NICOS CDMX

Mexico City

Mexico City's answer to the River Café, Nicos has been woven into the fabric of Azcapotzalco since 1957, offering honest, ingredient-led cooking to generations of chilangos. We're joined by legendary chef patron, Gerardo Vázquez Lugo, for a week of 'Wild Mushroom Chileatole, Epazote' and ‘Duck with Axiote, Bean Broth’.
DATES: 28th October - 1st November

Miller Prada

Colombia

Miller Prada’s Michelin-starred flame-driven cooking touches down on Charlotte Street. A love letter to fire itself — coaxing nuance, smoke and depth from the glowing coals, all with the kind of Japanese precision you only get with time spent under Endo Kazutoshi. It’s open-fire cooking taken to stratospheric new heights so why not come along for the ride?
DATES: 7th - 11th October

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

Tempo

London

Eric Wan joins us for two action-packed evenings with an exclusive first look at Tempo, ahead of its East London debut. Tying together the flavours from his Chinese-Vietnamese heritage and connecting the dots between Hong Kong, Vietnam, and the cities that have helped shape him to deliver a menu that sings with flavour and originality.
DATES: 17th - 18th October

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

Coko Becker

Mexico City

Coko is coming in hot with a peach of a menu that's the synthesis of his extraordinary culinary journey so far, including eight years at Pujol**, where he rose through the ranks to lead arguably Mexico's most influential kitchen. Highlights include 'Honey and parmesan esquites' and ‘Scallop tostada, jalapeño, avocado, yuzu'. Get some.
DATES: 21st - 24th October

NICOS CDMX

Mexico City

Mexico City's answer to the River Café, Nicos has been woven into the fabric of Azcapotzalco since 1957, offering honest, ingredient-led cooking to generations of chilangos. We're joined by legendary chef patron, Gerardo Vázquez Lugo, for a week of 'Wild Mushroom Chileatole, Epazote' and ‘Duck with Axiote, Bean Broth’.
DATES: 28th October - 1st November

Ashcombe Estate x Carousel

Ashcombe Estate x Carousel

London

Tempo

London

Tempo

Mexico City

Coko Becker

Mexico City

Coko Becker

Mexico City

NICOS CDMX

Mexico City

NICOS CDMX

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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It’s the weekend. A good excuse — as if you needed one — for one of Chuck’s outrageously delicious smashburgers and a cocktail from our concise list of cult classics. Time to pull up a chair. We’re here til’ late.

It’s the weekend. A good excuse — as if you ne

 We’re looking for curious and driven chefs to join the team. There’s plenty to get stuck into — from our ever-changing line-up of guest chef residencies, working side by side with some of the most exciting names in food, to cooking in the Wine Bar with the best produce we can get our hands on, or taking Carousel on the road for one of our many offsite events. There’s always something new to learn. Sound like your kind of thing? Hit the link in our bio to find out more and apply.

We’re looking for curious and driven chefs to jo

 Sometimes it’s nice to just sit back and take it all in — the clatter, the chatter, the rhythm of service in full swing. We’ve got some space in the Wine Bar for dinner tonight (and across the weekend too). Come by and enjoy the sound of a good time.

Sometimes it’s nice to just sit back and take it

 This week we’re joined by Miller Prada in the Guest Chef kitchen — a chef who’s spent time in some of London’s most celebrated kitchens, (The Ledbury***, Pollen Street Social*, Endo at the Rotunda*) before earning his first Michelin star leading the kitchen opening at Mayfair’s Humo. Now he’s stepping out on his own, with new projects ahead, his week with us signals the start of an exciting new chapter. Miller joins us with a real showstopper of a menu, not only showcasing his total control over the open-fire cooking that made his name but tying together memory, heritage and history. Here he runs us through the three snacks that kick off his menu ‘Cassava ‘arepa’, Amazonian tucupi, razor clams, prickly ash pepper’, ‘Tuna frito’ and ‘Castelfranco Ssam, huacatay, Jerusalem artichoke’, it truly is precision cooking at its finest. With only a few spaces left, make sure you catch him while you can.

This week we’re joined by Miller Prada in the Gu

 It’s all go on Charlotte Street this week. We’ve got the generational talent that is Miller Prada taking over the Guest Chef kitchen — serving up a taste of his phenomenal open-fire cooking before he heads off on his next adventure. Over in the wine bar, Ale’s been breaking down our Swaledale lamb that’s making its way onto the Wine Bar menu. We’re also welcoming Lexi van Breugel to the team as part of our Exchange Programme with Sem in Lisbon — Lexi’s here while our own Nico is out there soaking it all up. Keep an eye out for the two-part recap coming soon. At No.23, we’re still riding the high from last week’s launch party for Chuck’s. The celebrations continue in the lab, where Tom and Charles are deep in R&D mode, plotting some new and delicious things to land in the coming weeks. Add to that a full slate of events across both venues and, well — it’s busy, busy, busy. Come join us.

It’s all go on Charlotte Street this week. We’

 Good things don’t always stick around for long. Eric Wan joins us for two action-packed evenings with an exclusive first look at Tempo, ahead of its East London debut. Eric’s story saw him take a sharp swerve out of corporate life into the kitchen of Dinner by Heston**, and then across London, Paris and Shanghai with a string of pop-ups and residencies that have cemented him as one to watch. Now he’s setting down roots, offering us a razor-sharp look at what’s to come. By tying together the flavours from his Chinese-Vietnamese heritage and connecting the dots between Hong Kong, Vietnam, and the cities that have helped shape him to deliver a menu that sings with flavour and originality. Think ‘Chalk Stream Trout, Nước Mắm, Shiso’, ‘Grilled Chicken, Lemongrass Sa Tế, Sweet Basil’ and ‘Vietnamese Coffee Granita, Salted Cream, Buckwheat’. A fleeting glimpse of what’s next. Tempo lands at Carousel for two nights only — catch it while you can.

Good things don’t always stick around for long.

We’re always on the hunt for the curious ones — people who love to learn, taste, and try something new. From our rotating guest chefs to a drinks list that never sits still, there’s always more to discover. So if you’re looking to make a change and fancy a new challenge then hit the link in our bio to find out more.

Last night we marked the arrival of Chuck’s in No.23 with a proper party. Platters of patties met mezcal negronis and margaritas at the bar, and the room did the rest. It was the best way to welcome the smashburger supernova, in Carousel style. Huge thanks to everyone who came through. And remember — Chuck’s is here for you at lunch and dinner, Tues-Sat.

Last night we marked the arrival of Chuck’s in N

 Next week we hand over the reins of the Guest Chef pass to Miller Prada — a rare talent with a career already steeped in some of London’s most celebrated kitchens. The Ledbury***, Pollen Street Social*, and six years with Endo Kazutoshi at Endo at the Rotunda* laid the groundwork. But it was at Mayfair’s Humo*, where his fire-led, Japanese-inspired cooking earned him a Michelin star, and where Miller’s name truly took flight. Now stepping out on his own, with new projects ahead, his week with us signals the start of an exciting new chapter. Make sure you catch him while you can.

Next week we hand over the reins of the Guest Chef

 Last weekend we wrapped up the final residency of our unforgettable Summer Series at Ashcombe Estate. Since May we’ve welcomed twenty-three world-class chefs into the WildKitchen, each one creating extraordinary menus for the hundreds of guests that have joined us lakeside. A big thank you goes out to all of our guest chefs, the team at Ashcombe and our friends at Charles Heidsieck and Showerings Cider, whose support helped bring it all to life. We’ll be bedding down for winter now, but keep an eye out — there’s plenty more to come in the new year.

Last weekend we wrapped up the final residency of

This week in the Guest Chef kitchen we welcome Robert Mendoza — a Californian native who cut his teeth in elite kitchens like Blue Hill at Stone Barns*** (New York) and Hertog Jan** (Antwerp), before finding his place in the French capital’s new-wave bistronomy movement. Kitchens where he could thread the flavours of his Mexican heritage with the elegance of French technique. On the menu? Think French foundations meets Mexican flair, with dishes like ‘Steamed sea bass with black garlic and Champagne beurre blanc’; ‘Tuna carpaccio with salsa seca and pickles’ and ‘Beef tenderloin with mole manchamanteles, grilled mushrooms and brassicas’ doing the heavy lifting. There’s still time to pull up a chair - hit the link in our bio to secure yours.

This week in the Guest Chef kitchen we welcome Rob

 Some restaurants don’t just feed a city, they become part of it. Nicos is one of those timeless institutions. Mexico City’s answer to St John or the River Café, Nicos has been woven into the fabric of Azcapotzalco since 1957, offering honest, ingredient-led cooking to generations of chilangos. Just as they’ve always done, farmers still knock at the door with the best of what’s growing nearby, and today it’s mother-and-son team, María Elena Lugo Zermeño and Gerardo Vázquez Lugo, who keep the fire burning. For Gerardo’s week at Carousel, we’re bottling up six decades of soul and serving it in a menu that hits with full-flavoured-force. Think ‘Duck with Axiote, Bean Broth’, ‘Wild Mushroom Chileatole, Epazote’ and ‘White Wedding Mole’. Enduring proof, if ever it was needed, that the old adage still stands: if it ain’t broke, don’t fix it.

Some restaurants don’t just feed a city, they be

 We’re looking for warm, curious and energetic people to join our team. If you’re all about making guests feel special and turning everyday moments into something memorable, we’d love to hear from you. Think that’s you? Tap the link in our bio to find out more.

We’re looking for warm, curious and energetic pe

 Next week, we welcome a real rising star into the Guest Chef kitchen. Robert Mendoza cut his teeth in elite kitchens like Blue Hill at Stone Barns*** (New York) and Hertog Jan** (Antwerp), before heading to the French capital where he found his true calling in the city’s new-wave bistronomy movement — running the kitchens at Le Saint Sebastien and Vivant Deux to name but a few. His cooking? French foundations meets Mexican flair. Think ‘Steamed sea bass with black garlic and Champagne beurre blanc’; ‘Tuna carpaccio with salsa seca and pickles’ and ‘Beef tenderloin with mole manchamanteles, grilled mushrooms and brassicas’. Fusing heritage with honed cooking, we can’t wait. There’s still time to join us. You know what to do.

Next week, we welcome a real rising star into the

This weekend marks the end of another unforgettable summer series at Guy Ritchie’s Ashcombe Estate. For our closing residency we’re going out with a bang as the team from NIJŪ step into the WildKitchen. The Mayfair restaurant is the sublime Japanese dining experience under the culinary direction of Endo Kazutoshi and executive chef Chris Golding (Nobu, Zuma, Nahm*). Seamlessly blending Japanese authenticity with contemporary flair, Chris’ extraordinary WildKitchen menu sparkles from start to finish with standout dishes like ‘Scallop, Japanese saffron, whiskey, nori jam’ and ‘Grilled toro, tomato ponzu, smoked aubergine, shiso oil’. The perfect way to end the series. A huge thank you to everyone who’s joined us at Ashcombe this season, and of course, to our fantastic guest chefs.

This weekend marks the end of another unforgettabl

 This week we welcome our good friend Carl Ishizaki back into the Guest Chef kitchen — the Stockholm sushi maestro first bowled us over at his legendary twelve-seater, Michelin-starred Edomae counter in the Swedish capital, where he fuses his half-Swedish and half-Japanese heritage to deliver something deeply considered yet comfortably casual. A series of residencies followed, with Carl being the very first Guest Chef to christen our then-new home on Charlotte Street. And now he’s back behind the counter and we couldn’t be happier. Expect a week of immaculate Edomae, Otsumami and Nigiri – all delivered with Carl’s meticulous touch… plus, quite possibly, the best 80s playlist you’ll ever hear in a dining room.

This week we welcome our good friend Carl Ishizaki

 This week in the Guest Chef kitchen we’re off to Japan… by way of Stockholm. Our good friend Carl Ishizaki is back on the pass with his sushi dream team, rolling out some of the sharpest Edomae sushi you’ll find this side of Tokyo. With the final few seats left, you know what to do. Over in the wine bar we’re leaning into autumn. New dishes hitting the specials board, headlined by a house-aged Mangalitza pork chop that’s stealing the show. More of our own produce coming soon, so watch this space. Across in No.23, Chuck’s is feeling right at home. Smashburgers at lunch, smashburgers at dinner, cocktails that go way too well with both… you get the idea. And, of course, events season is kicking off properly now — back-to-back dinners, private parties and tastings across Charlotte Street and Shoreditch Arts Club. See you at the table.

This week in the Guest Chef kitchen we’re off to

 Coko Becker is almost impossible to pin down – the itinerant Mexican is always too damn busy – but the planets have finally aligned. Giving us a tantalising glimpse of what to expect from his upcoming solo opening, Coko joins us with a peach of a menu that’s the synthesis of his extraordinary culinary journey so far; eight years at Pujol**, where he rose through the ranks to lead arguably Mexico’s most influential kitchen, through to a series of high-profile collaborations in London with the likes of Tayēr + Elementary, Annabel’s and LUUM. Rooted in Mexico’s rich culinary history, but humming with ideas that reflect London’s place as one of the world’s most diverse food meccas, Coko is coming in hot with killer creations like ‘Honey and parmesan esquites’; ‘Oyster, nam phrik phao, cacahuate garapiñado, coconut curry’; and ‘Scallop tostada, jalapeño, avocado, yuzu’ that are as vibrant as they are unique. Honouring the past, while embracing the present, Coko is a Mexican chef at the very top of his game.

Coko Becker is almost impossible to pin down – t

 Just like the shifting seasons, things are changing on Charlotte Street. Carousel is growing, and we’re looking for great people to grow with us. If you care about good drinks, good people and share our love of hospitality, we’d love to hear from you. Find out more via the link in our bio.

Just like the shifting seasons, things are changin

 This week we’ve had the pleasure of welcoming Iñaki Bolumburu into the Guest Chef kitchen for his third spin on the Carousel. A true master of storytelling through food, Iñaki has been treating us to a menu that blends his Basque roots with the precision and flair of a chef at the very top of his game. With the exciting launch of his latest project, Amalur, in Bangkok, this might be the last chance to catch him on these shores for a while so don’t miss your opportunity to enjoy this superstar in the making.

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