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Document
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.

Calambour

PARIS

Luke NG (Septime, Mirazur, Hakkasan) is opening in Paris with a restaurant that brings together Cantonese tradition with classical French technique. Think 'Celeriac wrapped Siu Mai (燒賣), Shao Xing Chicken Jus, Chicken Crumble' and ‘Charcoal Grilled Scampi, Salted Duck Egg (鹹蛋) Emulsion, Potato Brunoise'. Delicate, detailed and just the right amount of decadent, join us in January for a thrilling first look.
DATES: 2nd - 10th January

Forsythia

NEW YORK

Say hello to Forsythia, home to some of the best pasta in New York City. At this intimate Lower East Side nook, well-executed and clever takes on Italian classics are the name of the game; think ‘cacio e pepe risotto supplì’ and ‘pillowy house-made cappelletti tucked with chestnut purée in a brown butter sauce’.
DATES: 13th - 17th January

Wine Bar

Our crowd-pleasing menu of seasonal snacks and small plates 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 Saturdays (2 courses // £29.50, 3 courses // £35).
DATES: Tues to Sat, midday 'til late

Darren Ross

SCOTLAND

Fresh from leading the kitchen at Michelin green star, Inver, on the shores of Loch Fyne, Young Scottish chef of the year 2020, Darren Ross, joins us for a five-night, Burn’s Night vigil, featuring minimalistic, flavour forward fire cookery and a menu of rare beauties like ‘Scallop, Sourdough Miso, Mizuna, Brown Butter; ‘Langoustine, Spruce, Parsley’ and ‘Venison, Black Garlic, Leek’. Dinnae miss it.
DATES: 20th - 24h January

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

Céline Pham

ARLES

Bon retour, Céline. We welcome back a true member of the Phamily as one of our all time favourites returns to Carousel. Drawing on her French–Vietnamese roots, Céline intertwines her dual heritage with the lightest of touches, delivering heavy hitters on her regularly changing menus that have cemented her icon status in the French restaurant world.
DATES: 27th January - 7th February

Gift Cards

No two days here are ever the same. A Carousel gift card unlocks everything we have to offer - from big name chefs to hands-on culinary masterclasses - and comes with a guarantee from us that whatever you go for, it promises to be pretty damn awesome.
DATES: You Choose

Calambour

PARIS

Luke NG (Septime, Mirazur, Hakkasan) is opening in Paris with a restaurant that brings together Cantonese tradition with classical French technique. Think 'Celeriac wrapped Siu Mai (燒賣), Shao Xing Chicken Jus, Chicken Crumble' and ‘Charcoal Grilled Scampi, Salted Duck Egg (鹹蛋) Emulsion, Potato Brunoise'. Delicate, detailed and just the right amount of decadent, join us in January for a thrilling first look.
DATES: 2nd - 10th January

Forsythia

NEW YORK

Say hello to Forsythia, home to some of the best pasta in New York City. At this intimate Lower East Side nook, well-executed and clever takes on Italian classics are the name of the game; think ‘cacio e pepe risotto supplì’ and ‘pillowy house-made cappelletti tucked with chestnut purée in a brown butter sauce’.
DATES: 13th - 17th January

Wine Bar

Our crowd-pleasing menu of seasonal snacks and small plates 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 Saturdays (2 courses // £29.50, 3 courses // £35).
DATES: Tues to Sat, midday 'til late

Darren Ross

SCOTLAND

Fresh from leading the kitchen at Michelin green star, Inver, on the shores of Loch Fyne, Young Scottish chef of the year 2020, Darren Ross, joins us for a five-night, Burn’s Night vigil, featuring minimalistic, flavour forward fire cookery and a menu of rare beauties like ‘Scallop, Sourdough Miso, Mizuna, Brown Butter; ‘Langoustine, Spruce, Parsley’ and ‘Venison, Black Garlic, Leek’. Dinnae miss it.
DATES: 20th - 24h January

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

Céline Pham

ARLES

Bon retour, Céline. We welcome back a true member of the Phamily as one of our all time favourites returns to Carousel. Drawing on her French–Vietnamese roots, Céline intertwines her dual heritage with the lightest of touches, delivering heavy hitters on her regularly changing menus that have cemented her icon status in the French restaurant world.
DATES: 27th January - 7th February

Gift Cards

No two days here are ever the same. A Carousel gift card unlocks everything we have to offer - from big name chefs to hands-on culinary masterclasses - and comes with a guarantee from us that whatever you go for, it promises to be pretty damn awesome.
DATES: You Choose
NEW YORK

Forsythia

NEW YORK

Forsythia

SCOTLAND

Darren Ross

SCOTLAND

Darren Ross

ARLES

Céline Pham

ARLES

Céline Pham

Gift Cards

Gift Cards

No. 23

No. 23

Wine Bar

Wine Bar

“The award-winning culinary collective gets better and better, with ever-improving menus and inspirational guest chefs”
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“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…”
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“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”
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Next up? New Year’s Eve. We’re back on the 31st - that’s this coming Wednesday - with the ninth edition of {PAIRED}, featuring the unstoppable Dan Shake. Our very special dinner collaboration between Dan and our friends George and Lara from Sem is now fully booked, but Dan is with us all night, waving goodbye to 2025 with his signature big-room disco selections. Only a 𝘩𝘢𝘯𝘥𝘧𝘶𝘭 of afterparty tickets remain. Hit the link in our bio to join us from 10pm ‘til late.

Next up? New Year’s Eve. We’re back on the 31

 Merry Christmas from all of us at Carousel. We wanted to say a heartfelt thank you to you, our wonderful community, for keeping this place spinning for what’s been another fantastic year (our eleventh, and counting, if you can believe that?). To our team, to our suppliers and of course, to everyone who’s joined us for the ride at Carousel, Shoreditch Arts Club and Ashcombe Estate, huge thanks and see you in 2026. We can’t wait to welcome you back in the new year.

Merry Christmas from all of us at Carousel. We w

 Say hello to Forsythia, home to some of the best pasta in New York City. At this intimate, unfailingly on-point nook on the Lower East Side, well-executed and clever takes on Italian classics are the name of the game; think ‘cacio e pepe risotto supplì’ and ‘pillowy house-made cappelletti tucked with chestnut purée in a brown butter sauce’. Chef-patron Jacob Siwak fell in love with hospitality at Olmsted, Brooklyn, and mastered the art of spectacular pasta cooking at Sarah Cicolini’s legendary Roman trattoria, Santo Palato. Guided by a refreshing sense of community, he’s forged his own path on Stanton Street since opening in 2020, receiving a glowing review from Adam Platt upon opening and earning a Michelin Bib Gourmand in his first year. Jacob is currently developing a new project centred around Northern Italian cooking. In his own words, “I think it’d be a perfect fit for Carousel’s guests over the colder winter months”; if his braised short rib-packed agnolotti tossed in duck jus and butter are anything to go by, we think he might be on to something. See you in January...

Say hello to Forsythia, home to some of the best p

 2026 already looks like it’s off to a flying start, we’re kicking things off with a thrilling first-look at Calambour, the upcoming Parisian opening from chef Luke NG, a rising-star who’s residency this year was one of our undeniable highlights. From formative stints at the likes of Septime, Mirazur and Hakkasan, Luke’s style of cooking is almost as layered as the city he hails from. Blending Cantonese roots with classical French, British and Japanese technique – a proper Hong Kong melting pot – all channelled into creative fine dining that’s delicate, detailed and just the right amount of decadent. Start your year off as you mean to go on with Luke’s elegant and considered dishes like ‘Celeriac wrapped Siu Mai (燒賣), Shao Xing Chicken Jus, Chicken Crumble’; ‘Charcoal Grilled Scampi, Salted Duck Egg (鹹蛋) Emulsion, Potato Brunoise’ and ‘Chicken, Preserved Mustard Green (梅菜), Périgueux Sauce, Maitake Mushroom’, as Luke gives us an exclusive preview of what’s to come.   Calambour will be in residence from Friday 2nd to Saturday 10th January. Don’t miss out. 𝗪𝗲’𝗹𝗹 𝗯𝗲 𝗮𝗱𝗱𝗶𝗻𝗴 £𝟭 𝘁𝗼 𝗲𝘃𝗲𝗿𝘆 𝗯𝗶𝗹𝗹 𝗱𝘂𝗿𝗶𝗻𝗴 𝗟𝘂𝗸𝗲’𝘀 𝗿𝗲𝘀𝗶𝗱𝗲𝗻𝗰𝘆 𝘁𝗼 𝗿𝗮𝗶𝘀𝗲 𝗺𝗼𝗻𝗲𝘆 𝗳𝗼𝗿 𝘁𝗵𝗲 𝗬𝗮𝗻 𝗖𝗵𝗮𝗶 𝗘𝗺𝗲𝗿𝗴𝗲𝗻𝗰𝘆 𝗔𝘀𝘀𝗶𝘀𝘁𝗮𝗻𝗰𝗲 𝗥𝗲𝗹𝗶𝗲𝗳 𝗙𝘂𝗻𝗱.

2026 already looks like it’s off to a flying sta

 This festive season, skip the guesswork and give the gift of a good time. Our gift cards are redeemable across the entire Carousel multiverse — from a bottle (or two) in the Wine Bar, cocktails and a Chuck’s smashburger over in No.23, or a seat at one of our rotating international Guest Chef residencies. The choice is yours. Hit the link in our bio to grab yours.

This festive season, skip the guesswork and give t

 This week marks the final guest chef residency of 2025 and we’re seeing it out in proper fashion with Mili, the brainchild of two powerhouses of the NYC dining scene, Jorge Luis Pabon and Alexis Morgan White. Jorge’s been treating us to his instinctive and intuitive cooking, the kind you’d expect from a chef with a CV that counts industry greats like Estela*, The French Laundry*** and El Celler de Can Roca*** among his many illustrious career highlights. Whilst Alexis has been pushing the boundaries with pairings that elevate every plate into orbit. Only three days remain to catch this dynamite duo before we all sail off into the festive, food-fuelled haze of the Christmas holidays. Hit the link in our bio to grab one of the last remaining spaces.

This week marks the final guest chef residency of

Last-minute gift hunters, this one’s for you. Get something for the Carousel-fanatic in your life. Our merch is ready to go, with t-shirts, caps and posters delivered straight to your door. Hit the link in our bio to grab yours. Last day for orders to guarantee delivery before Christmas is Friday 19th December. Go, go, go.

Last-minute gift hunters, this one’s for you. G

 This week is our final full run of service on Charlotte Street and we’re closing out the guest chef dining room with a real heavyweight of New York’s dining scene as Jorge Luis Pabon steps up to the pass. As the executive chef of Estela*, Jorge cemented his reputation as one of the city’s most instinctive cooks, perfecting the effortless, ingredients-led style that made the intimate downtown bistro a Manhattan icon. Now Jorge – who also counts El Celler de Can Roca and The French Laundry among his many illustrious career highlights – has cut loose, bringing new project Mili to life alongside partner in wine, Alexis Morgan. They’re with us until the 22nd. Expect dishes like ‘Wagyu Steak, Radicchio, Spicy Beet Sauce’, ‘Tuna Tartare, Crisps, Shiso’, and ‘Monkfish, Spring Onion Sauce, Wilted Spinach’, an abundance of flavour to be discovered once you scratch below the surface. A fitting way to start the Christmas break — bookings via the link in bio.

This week is our final full run of service on Char

 Next week we’re closing out 2025 with a giant of the NYC dining scene. As the executive chef of Estela*, Jorge Luis Pabon cemented his reputation as one of the city’s most instinctive cooks, perfecting the effortless, ingredients-led style that made the intimate downtown bistro a Manhattan icon. Now Jorge – who also counts El Celler de Can Roca and The French Laundry among his many illustrious career highlights – has cut loose, bringing new project Mili to life alongside partner in wine, Alexis Morgan. Taking a leaf out of The Four Horsemen playbook, Mili is a new-wave New York concept where confident, maximalist flavours abound. Think ‘Monkfish, Spring Onion Sauce, Wilted Spinach’; ‘Wagyu Steak, Radicchio, Spicy Beet Sauce’; and ‘Pears, Vin Jaune Sabayon, Walnuts’, elevated by imaginative pairings from Alexis that make each plate sing. If you like Planque, Trivet or Noble Rot, then consider this an early Christmas present to yourself. This one’s going to *pop*.

Next week we’re closing out 2025 with a giant of

 Calling all last-minute planners, office-party wranglers and festive fun-seekers: 𝗻𝗲𝘅𝘁 𝘄𝗲𝗲𝗸 is your 𝘧𝘪𝘯𝘢𝘭 chance to squeeze in a Carousel Christmas do. We’ve got just a handful of dates left to make the most of our beautifully flexible spaces upstairs. Add our signature blend of generous hospitality, spot-on service and food that people talk about long after the plates are cleared, and you’re in very safe hands. We’ve already welcomed hundreds of very happy guests this season, so if you’re keen to join them, drop our award-winning events team a line. Let’s make something memorable together before we all drift gently into the food-induced hibernation that awaits. Our private dining Green Room: 30 seated / 45 standing Our versatile White Room: 60 seated / 125 standing Private hire of our cocktail bar No.23: 30 standing

Calling all last-minute planners, office-party wra

 We’re kicking off 2026 with a thrilling first-look at Calambour (𝘍𝘳𝘦𝘯𝘤𝘩 𝘧𝘰𝘳 ‘𝘢𝘨𝘢𝘳𝘸𝘰𝘰𝘥’ / ‘沉香’), the upcoming Paris opening from chef Luke NG, whose summer residency was one of this year’s undeniable highlights. Drawing inspiration from formative stints at the likes of Septime, Mirazur and Hakkasan, Luke has developed a style of cooking that’s as layered as the city he hails from. A blend of Cantonese roots with classical French, British and Japanese technique – a proper Hong Kong melting pot – all channelled into creative fine dining that’s delicate, detailed and just the right amount of decadent. Settle in for sharp, elegant plates like ‘Celeriac wrapped Siu Mai (燒賣), Shao Xing Chicken Jus, Chicken Crumble’; ‘Charcoal Grilled Scampi, Salted Duck Egg (鹹蛋) Emulsion, Potato Brunoise’ and ‘Chicken, Preserved Mustard Green (梅菜), Périgueux Sauce, Maitake Mushroom’, as Luke gives us an exclusive preview of what’s to come. Luke will be joined by sommelier and fellow Hong Konger, Eric Li. Calambour will be in residence from Friday 2nd to Saturday 10th January. Don’t miss out. 𝙒𝙚’𝙡𝙡 𝙗𝙚 𝙖𝙙𝙙𝙞𝙣𝙜 £1 𝙩𝙤 𝙚𝙫𝙚𝙧𝙮 𝙗𝙞𝙡𝙡 𝙙𝙪𝙧𝙞𝙣𝙜 𝙇𝙪𝙠𝙚’𝙨 𝙧𝙚𝙨𝙞𝙙𝙚𝙣𝙘𝙮 𝙩𝙤 𝙧𝙖𝙞𝙨𝙚 𝙢𝙤𝙣𝙚𝙮 𝙛𝙤𝙧 𝙩𝙝𝙚 𝙔𝙖𝙣 𝘾𝙝𝙖𝙞 𝙀𝙢𝙚𝙧𝙜𝙚𝙣𝙘𝙮 𝘼𝙨𝙨𝙞𝙨𝙩𝙖𝙣𝙘𝙚 𝙍𝙚𝙡𝙞𝙚𝙛 𝙁𝙪𝙣𝙙.

We’re kicking off 2026 with a thrilling first-lo

 Tomorrow marks the start of Lokanta’s final week with us. They’ve been treating us all to a cacophony of flavours with Derya’s Turkish-roots-meets-Japanese-larder approach keeping us firmly on our toes. Derya runs us through the final two dishes on his menu. The succulently slow-cooked ‘Braised Lamb Shank, BBQ Teriyaki Glaze, Zahter Bread, Raw Shiso’ and the deliciously delicate ‘Candied Pumpkin, Lime Water, Pistachio & Matcha Purée’. All killer, no filler. There’s still time for you to grab a seat at the table, just hit the link in our bio.

Tomorrow marks the start of Lokanta’s final week

 Innovation is the name of the game in No.23, reworking the classics to turn them into something unmistakably ours. Familiar yet unique. Introducing the Pistachio Old Fashioned — an indulgent and delicious cocktail that smells 𝘢𝘭𝘮𝘰𝘴𝘵 as good as it tastes. Here for a good time not for a long time. Come and get it.

Innovation is the name of the game in No.23, rewor

 Great menus are alchemy. Every component pulling its weight, lining up just so and landing in perfect balance. It takes a bit of a rule-breaker to stretch the edges of what great food can be — someone happy to pay homage to tradition with one hand while pushing forward with the other. Derya Esdevlet’s Lokanta does exactly that. His menu is a riot of clever ideas and irresistibly delicious combinations. Keep your eyes peeled for more over the next week. Or better yet, pull up a chair.

Great menus are alchemy. Every component pulling i

 ’Tis the season for a proper get-together. With the holidays now in full swing, our space on Charlotte Street is humming with parties, reunions and teams celebrating the year gone by. Whatever you’ve got in mind, we’ve got you covered. From small lunches to full-blown, whole-team dinners, our versatile spaces are yours to play with. Add in our knockout Christmas menus, pitch-perfect service and drinks that really get the party going, and you’ve got yourself a seriously good time. So let us take the pressure off — just sit back, relax and see out the year in style. 𝘗𝘭𝘢𝘯𝘯𝘪𝘯𝘨 𝘴𝘰𝘮𝘦𝘵𝘩𝘪𝘯𝘨? 𝘞𝘦’𝘷𝘦 𝘨𝘰𝘵 𝘢 𝘩𝘢𝘯𝘥𝘧𝘶𝘭 𝘰𝘧 𝘥𝘢𝘵𝘦𝘴 𝘭𝘦𝘧𝘵 𝘣𝘦𝘵𝘸𝘦𝘦𝘯 𝘵𝘩𝘦 15𝘵𝘩-22𝘯𝘥 𝘣𝘦𝘧𝘰𝘳𝘦 𝘸𝘦 𝘣𝘳𝘦𝘢𝘬 𝘧𝘰𝘳 𝘊𝘩𝘳𝘪𝘴𝘵𝘮𝘢𝘴 𝘴𝘰 𝘨𝘦𝘵 𝘪𝘯 𝘵𝘰𝘶𝘤𝘩 𝘸𝘪𝘵𝘩 𝘰𝘶𝘳 𝘢𝘸𝘢𝘳𝘥-𝘸𝘪𝘯𝘯𝘪𝘯𝘨 𝘦𝘷𝘦𝘯𝘵𝘴 𝘵𝘦𝘢𝘮 𝘢𝘯𝘥 𝘭𝘦𝘵’𝘴 𝘮𝘢𝘬𝘦 𝘴𝘰𝘮𝘦 𝘮𝘢𝘨𝘪𝘤 𝘩𝘢𝘱𝘱𝘦𝘯.

’Tis the season for a proper get-together. With

Crossovers don’t come better than this — for the next two weeks the Guest Chef kitchen is home to Lokanta, a creative collision of Turkey’s smoky, slow-glowing flavours and the exacting, quietly confident precision of Japanese ingredients. Its big personality meets calm delivery — all wrapped up in that unmistakable Turkish 𝘮𝘪𝘴𝘢𝘧𝘪𝘳𝘱𝘦𝘳𝘷𝘦𝘳𝘭𝘪𝘬, the art of making every guest feel completely at home. Controlling the pass is Derya Esdevlet, a chef who’s obsession for detail doesn’t just stop at the plate — drawing on design principles to shape the whole experience, from the table settings to what lands in front of you. It’s the 𝘭𝘰𝘬𝘢𝘯𝘵𝘢 you know… just not as you know it. Keep your eyes peeled, as we share more on the dishes that’ll be hitting the tables over the next two weeks. Hit the link in our bio to secure your spot.

Crossovers don’t come better than this — for t

 For the next two weeks, the Guest Chef kitchen is in the hands of culinary maverick, Derya Esdevlet and his boundary-pushing project, Lokanta. Lokanta is where centuries-old Anatolian fire-cooking meets the precision and quiet elegance of Japanese technique; an unlikely pairing that channels the beauty of the unexpected. Western chefs playing fast and loose with artisanal Japanese ingredients is nothing new in 2025 but Derya has built something entirely his own — a joyful, unmistakably Turkish celebration that feels fresh, thoughtful and genuinely thrilling. Expect worlds to collide in dishes like ‘White Beans, Miso, Confit Egg Yolk, Grilled Baby Squid’; ‘Braised Lamb Shank, BBQ Teriyaki Glaze, Zahter Bread, Raw Shiso’; and ‘Candied Pumpkin, Lime Water, Pistachio & Matcha Purée’. It’s a one-off menu from a chef who doesn’t do half measures. Don’t miss it.

For the next two weeks, the Guest Chef kitchen is

Next up on the Carousel is the devilishly creative project from Derya Esdevlet. With us for two weeks, Lokanta sits at the thrilling intersection of generous, centuries-old Anatolian fire-cooking and the quiet discipline of Japanese technique; a union as unexpected as it is beautiful. Colouring inside the lines of the timeless, home-style 𝘭𝘰𝘬𝘢𝘯𝘵𝘢 experience, Derya’s menu includes showstoppers like ‘Fried Mussel Dolma, Tarama Sauce’; ‘Braised Lamb Shank, BBQ Teriyaki Glaze, Zahter Bread, Raw Shiso’ and ‘Candied Pumpkin, Lime Water, Pistachio & Matcha Purée’. All dripping chins and messy fingers — exactly as it should be. It’s shaping up to be a near sell-out so if you want to experience the magic, hit the link in our bio to pull up a chair.

Next up on the Carousel is the devilishly creative

 Last week a few of our FOH team squeezed in a whirlwind 24 hours in Abruzzo. They spent time tasting and learning all about this slice of Italian countryside — visiting the growers behind our house wines, the ones who turn this rugged landscape into bottles we’re proud to pour. In one fast, delicious loop of vineyards, cellars, tasting rooms and dining tables, they learnt a lot, ate even more, and helped shape next year’s red and white blends. Not bad for a day’s work. Our house wines come from Sassi, a collective of seven Abruzzese winemakers who broke away from the local cooperatives to champion their own fruit. Instead of losing their carefully grown grapes in big anonymous blends, they choose to make wines that feel true to place — artisanal, characterful, and rooted in the slopes and soils that make Abruzzo such a special corner of Italy. A big thank you to our friends at Passione Vino for pulling the trip together. And keep an eye out for the wines landing next year.

Last week a few of our FOH team squeezed in a whir

 The eagle eyed amongst you might’ve seen Tom hitting your feed with some of the new arrivals on No.23’s cocktail list. We’ve given the menu a bit of a seasonal spruce. New signatures join a few old favourites that we’ve tweaked and polished, all with our unmistakable agave tilt. Savoury, smoky, sweet — built to play beautifully with Chuck’s peerless smashburgers. And for those of you who missed the announcement — you can now grab a Chuck’s to takeaway, so whether you’re in a rush or ready to settle in, we’ve got you covered. Available Tues-Sat for both lunch and dinner. Come get it.

The eagle eyed amongst you might’ve seen Tom hit

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NYE-PAIRED-Mailing

{PAIRED} NEW YEAR’S EVE
{PAIRED} returns to Carousel for a New Year’s Eve collaboration between DJ Dan Shake & SEM (Lisbon).

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WK1

WildKitchen x Carousel
Ashcombe Estate, Wiltshire, Coming May-Sept 2026

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Gift Cards

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Merch

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