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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
'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.

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, Burns Night vigil, featuring minimalistic, flavour forward fire cookery and a menu of rare beauties like ‘Haggis, Fermented Potato Scone Dumpling, Neep XO'; ‘Scallop, Whiskey Ponzu, Brown Butter’ and ‘Venison, Beetroot, Coffee Kombucha’. Dinnae miss it.
DATES: 20th - 24h January

Céline Pham

INARI, 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

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

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

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, Burns Night vigil, featuring minimalistic, flavour forward fire cookery and a menu of rare beauties like ‘Haggis, Fermented Potato Scone Dumpling, Neep XO'; ‘Scallop, Whiskey Ponzu, Brown Butter’ and ‘Venison, Beetroot, Coffee Kombucha’. Dinnae miss it.
DATES: 20th - 24h January

Céline Pham

INARI, 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

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

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
INARI, ARLES

Céline Pham

INARI, ARLES

Céline Pham

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”
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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Earlier this week, chef Darren Ross ran us through his approach to the quintessential Burns Night classics’ of Haggis, Neeps and Tatties. This time round we’re exploring the other end of his menu, as Darren takes us through his playful reimagining of a classic cheese course, alongside a nod to the time-honoured Slàinte Mhath. As ever, it’s thoughtful, inventive and grounded in the journey that’s shaped him, with subtle references to his time at both Inver and Mingary Castle, where he was awarded Young Scottish Chef of the Year. Only a few days remain to see Darren in action. Traditionalists, consider yourselves warned... The last remaining spaces are available via the link in our bio, but we don’t expect them to hang around for long.

Earlier this week, chef Darren Ross ran us through

 Lunchtime rituals don’t come better than this. We might be biased but our prix-fixe menu is pulling some serious punches, from our ‘Prawn, Burnt Mandarin Aguachile’ to the ‘Mangalitza Chop, Salsa Rosa, Kale’. Exactly the kind of food that makes you want to turn a quick lunch into a long one. Come and get it. Available Tues-Sat 12pm-3pm. Two courses £29.5 // 3 courses £35.

Lunchtime rituals don’t come better than this.

This week the Guest Chef kitchen ventures North of the border with a five night, Burns Night vigil courtesy of rising star, Darren Ross. Having helmed the kitchens of both Michelin Green Star, Inver, on the shores of Loch Fine, and at off-grid Inverlonan, where he cooked eight-course meals over an open fire in a 16th century bothy. Darren’s love for nature and his passion for open-fire cooking are what defines his simple, elegant and unmistakably Scottish approach. He joins us with a menu that pays tribute yet doesn’t conform to traditions, take his ‘Haggis, Fermented Potato Scone Dumpling, Neep XO’. A dish that honours the past but kicks it firmly into the future. There’s still space for you to join this week, just hit the link in our bio to secure your seat at the table.

This week the Guest Chef kitchen ventures North of

 Sushi master Takashi Taniguchi returns to Charlotte Street, showcasing more of the immaculate flavours that have made his acclaimed Kyoto omakase experience one of the city’s toughest reservations. After 2024’s packed-to-the-rafters nigiri fest, we’re changing the tempo for this one to bring you something extra special. Itamae Takashi will be taking over No. 23 for the week, recreating the intimate counter-seating experience of Sushi Saeki over two, fourteen-person evening sittings. Bold yet refined, Takashi has made his name in Kyoto bringing contemporary flair to traditional Edomae techniques. Guests begin the experience with five appetisers, featuring dishes like his signature ‘Grilled King Crab, Caviar, Cream’; ‘Sardine, Sweet Pepper & Kelp’; and ‘Chūtoro, Sweet Vinegar, Vegetables’. These are followed by the main event; ten immaculately prepared nigiri, featuring heirloom Shiga Prefecture sushi rice. These include torotaku, a rolled sushi delicacy combining buttery fatty tuna with the refreshing crunch of takuan pickled daikon radish, and kombujime, scallop that has been cured between sheets of kombu, imparting the umami-rich flavour of the kelp. Takashi-sama is with us all week, right through to Valentine’s Day, with lunch services from Wednesday to Saturday. Spaces are limited.

Sushi master Takashi Taniguchi returns to Charlott

 Sometimes the journey is just as good as the destination. We’re back at it again next week, @darrenrosschef in the Guest Chef kitchen, the Wine Bar back in flow state and @chucksnyc smashburgers flying out of No.23. Come join us.

Sometimes the journey is just as good as the desti

 Next week we’re joined by one of Scotland’s most exciting young chefs. Fresh from leading the kitchen at Michelin green star, Inver, on the shores of Loch Fyne, Darren Ross joins us for a five-night, Burns Night vigil, featuring minimalistic, flavour forward fire cookery, and a menu of rare beauties. Contemporary vision meets tradition in dishes like ‘Haggis, Fermented Potato Scone Dumpling, Neep XO’; ‘Scallop, Whiskey Ponzu, Brown Butter’ and ‘Venison, Beetroot, Coffee Kombucha’. A rising star, a crackling grill, and just five nights to catch him. Dinnae miss it.

Next week we’re joined by one of Scotland’s mo

 Meet José Juan Monroy Rangel (known to everyone as Willy), the history-making chef behind Milpa, Osaka, the first Mexican restaurant in Japan to be awarded a Michelin star. At Milpa – Nahuatl for the ancient agricultural system that enriches the earth – Willy tells two stories at once; one of his Mexican heritage, and one of his life in Japan, which began with the Noma team in 2023 at their legendary Kyoto pop-up. It was there that a new way of thinking opened up, and never quite closed again. At its heart, Milipa is a Mexican restaurant that uses Japanese ingredients with Mexican techniques. With just four tables, the menu is centred around wood-fired cooking, with corn and other Mesoamerican staples sourced from Mexico. Among the many highlights are Willy’s ‘Avocado Tostada, Dry-cured Ham, Sea Urchin Croquette’, his ‘Japanese Amberjack Carpaccio, Fish Sauce, Cornmeal Tlayuda, Chilli Pepper Paste’ and his showstopping ‘Arroz with Ise Shrimp’, but the truth is, every single dish is pinch-yourself good. Swipe for a look at what Willy has conjured up for his week with us. Milpa promises to be one of the highlights of our 2026 calendar. Completely unmissable.

Meet José Juan Monroy Rangel (known to everyone a

 What might read as an Italian menu at first glance begins to drift north on closer inspection: cannelloni with prosciutto, veal and white truffle béchamel; cotoletta alla milanese (or, more simply, schnitzel) followed by apple strudel. Jacob Siwak’s cooking draws from Tyrol, the alpine region that sits between northern Italy and Austria, and the influence is a personal one. His great-grandmother hailed from Innsbruck, and it’s her strudel recipe, passed down again through his grandmother, that finishes this menu. Brought quietly into the present, the dish stays deliberately simple. Jacob refines the flavour and texture of this classic without overworking it, serving the strudel with crème anglaise and whipped cream, letting restraint do the heavy lifting. Cold nights call for pasta, schnitzel and strudel. There’s a reason Tyroleans have always eaten this way. Forsythia at Carousel has just a few nights left, don’t miss it.

What might read as an Italian menu at first glance

 This week, the Guest Chef kitchen takes a trip to Italy by way of New York City, as Jacob Siwak brings his trattoria-inspired hit, Forsythia, to Charlotte Street. Holding its own amongst NYC’s most storied pasta-slingers, Forsythia punches well above its weight class. Delivering soulful, stand-out cooking that’s earned admirers from Adam Platt to the Michelin Guide. Jacob walks us through his ‘Agnolotti del Plin, Braised Short Ribs, Duck Jus, Butter’, a bowl of pure winter comfort. Rich, indulgent and exactly what the season calls for. Come hungry.

This week, the Guest Chef kitchen takes a trip to

To celebrate Chinese New Year, acclaimed chefs John Javier and Jackson Boxer reunite for a special guest residency at Carousel, running from 17–21 February. For Javier, the menu represents a continuation of the ideas that defined his now-closed, critically acclaimed Sydney restaurant MASTER. A place celebrated for its deeply personal interpretation of Chinese flavours, its focus on texture, balance and restraint, and its refusal to be bound by tradition or genre. At Carousel, those same principles resurface in a more collaborative, celebratory form. The limited-time menu blends regional Chinese influences with contemporary technique and playful contrasts. Dishes include Monkfish and Prawn Siu Mai with Trout Roe; Bang Bang Chicken; Poached Squid in Superior Broth with Radish and Egg Custard; Burnt Cabbage with Fish Sauce Butter; and a nostalgic finish of Deep Fried Milk Ice Cream. Together, Javier and Boxer deliver a menu rooted in generosity, clarity of flavour and quiet confidence—capturing the spirit of what made MASTER special, while pushing it forward in a new context. With just five nights to experience the collaboration, this Chinese New Year residency offers a rare and resonant moment in London’s dining calendar. 📸 - @bennie__curnow

To celebrate Chinese New Year, acclaimed chefs Joh

 This week the Guest Chef kitchen slips satisfyingly into trattoria mode as we welcome NYC’s Lower East Side gem, Forsythia, into the fold. Expect unapologetically comforting Italian cooking, executed with serious finesse. With dishes like ’𝘊𝘢𝘯𝘯𝘦𝘭𝘭𝘰𝘯𝘪, 𝘗𝘳𝘰𝘴𝘤𝘪𝘶𝘵𝘵𝘰, 𝘝𝘦𝘢𝘭, 𝘞𝘩𝘪𝘵𝘦 𝘛𝘳𝘶𝘧𝘧𝘭𝘦 𝘉é𝘤𝘩𝘢𝘮𝘦𝘭’; ‘𝘈𝘨𝘯𝘰𝘭𝘰𝘵𝘵𝘪 𝘋𝘦𝘭 𝘗𝘭𝘪𝘯, 𝘉𝘳𝘢𝘪𝘴𝘦𝘥 𝘚𝘩𝘰𝘳𝘵 𝘙𝘪𝘣𝘴, 𝘋𝘶𝘤𝘬 𝘑𝘶𝘴, 𝘉𝘶𝘵𝘵𝘦𝘳’; and ‘𝘊𝘰𝘵𝘰𝘭𝘦𝘵𝘵𝘢 𝘢𝘭𝘭𝘢 𝘔𝘪𝘭𝘢𝘯𝘦𝘴𝘦, 𝘊𝘢𝘣𝘣𝘢𝘨𝘦 𝘗𝘶𝘳é𝘦, 𝘔𝘢𝘳𝘴𝘢𝘭𝘢, 𝘉𝘳𝘢𝘪𝘴𝘦𝘥 𝘊𝘩𝘢𝘳𝘥’ doing some heavy-lifting. It’s winter comfort food, done right... There’s still space to join us, come settle in.

This week the Guest Chef kitchen slips satisfyingl

 With our first week back nearly in the rearview, we’re celebrating a successful return to routine in the best way possible — with one of Chuck’s peerless smashburgers in one hand and a No.23 negroni in the other. Why not come and kickstart your weekend off in style too. We’re here ’til late.

With our first week back nearly in the rearview, w

 We’re entering the final stretch of our first residency of the year and what a way to start. Ahead of his debut Paris opening later this spring, Luke NG has been treating us all to a taste of what’s to come with a menu that balances fine-dining finesse with the flavours and memories of his Hong Kong heritage. It’s big on creativity and even bigger on flavour, watch as Luke shows us the process behind his ‘Chicken, Preserved Mustard Green (梅菜), Périgueux Sauce, Maitake Mushroom’, a dish that’s had everyone talking. For the final service tomorrow, Luke is joined by fellow Hong-Konger, Eric Li (AKA Rumble Vines), who will be pouring some thoughtfully selected wines for the pairing, with both raising funds for those affected by the devastating Hong Kong fires. Only two services remain to catch this undeniable rising star in action, hit the link in our bio to secure one of the last spots. 𝗔 £𝟭 𝘃𝗼𝗹𝘂𝗻𝘁𝗮𝗿𝘆 𝗱𝗼𝗻𝗮𝘁𝗶𝗼𝗻 𝗶𝘀 𝗮𝗱𝗱𝗲𝗱 𝘁𝗼 𝗲𝘃𝗲𝗿𝘆 𝗯𝗶𝗹𝗹 𝘁𝗼 𝗿𝗮𝗶𝘀𝗲 𝗺𝗼𝗻𝗲𝘆 𝗳𝗼𝗿 𝘁𝗵𝗲 𝗬𝗮𝗻 𝗖𝗵𝗮𝗶 𝗘𝗺𝗲𝗿𝗴𝗲𝗻𝗰𝘆 𝗥𝗲𝗹𝗶𝗲𝗳 𝗙𝘂𝗻𝗱.

We’re entering the final stretch of our first re

 Next week we slip into trattoria mode, as we open our Guest Chef kitchen to Lower East Side gem, Forsythia. Expect deep comforting dishes and serious craft from chef-patron Jacob Siwak, who mastered the art of great pasta at legendary Roman trattoria, Santo Palato. One bite of his braised short rib agnolotti del plin that’s been tossed in duck jus and butter and you’ll understand why the accolades have been coming in thick and fast, including a coveted Bib Gourmand. It’s winter comfort food, done right... There’s still space, come settle in.

Next week we slip into trattoria mode, as we open

Our first residency of 2026 sees us welcome back one of last year’s undeniable favourites, Luke Ng, back onto the Guest Chef pass. This time, Luke’s giving us all a first glimpse of Calambour, his forthcoming Paris opening. Since his last visit, he’s been on a personal and culinary journey, cooking across continents, absorbing cultures, cuisines and techniques all distilled into a menu that feels inventive and unmistakably his. Guided by seasonality and driven by precision, Luke brings the same creativity that made his previous residency a near sell-out, sharpened by everything he’s learned along the way. The result? Something altogether different and not to be missed. A handful of tables remain. Join us while you can.

Our first residency of 2026 sees us welcome back o

 And just like that, we’re back. Huge thanks to everyone who rang in the New Year with us at {PAIRED}, it was one hell of an evening. Our doors are now open, the coals are lit and Charlotte Street is calling. Luke NG is in the guest chef kitchen, Chuck’s is firing up the burgers in No.23 and our much-loved prix fixe lunch offering is is back alongside normal dinner service in the Wine Bar. Balance restored. Come and join us, we’re right where we should be.

And just like that, we’re back. Huge thanks to e

 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 has perfected an effortless style of her own over the years, with a vaunted career that’s taken her from the hallowed Parisian kitchens of Saturne, Septime and Chez Aline, to finally putting down roots of her own in Arles, Provençe. Housed in a picturesque former chapel, Inari became an instant hit when it opened in 2022. There Céline intertwines her dual heritage with the lightest of touches, delivering heavy hitters like ‘Cuttlefish, Homemade Rice Noodles, Ginger Beurre Blanc‘; ‘Grilled Orkney Scallop, Mushroom Consommé, Kombu, Sesame’; and ‘Beef Cheek, Pulled Noodles, Pho Spices, Fig Siracha’ on her regularly changing menus that have cemented her icon status in the French restaurant world. Céline is joined in London by her fabulous sous chef @manon_grados whose legendary pâté en croûte might also be making a very special guest appearance. We’ve been counting the days until this one. You really should too.

We’re ushering in 2026 with one of last year’s undeniable highlights. Luke NG returns to the Carousel guest chef kitchen with a preview of his forthcoming Paris opening, Calambour. Expect a menu that moves effortlessly between Cantonese heritage and classical French technique — rich, playful and devastatingly good. Think ‘Chicken, Preserved Mustard Green (梅菜), Périgueux Sauce, Maitake Mushroom’; ‘Charcoal Grilled Scampi with Salted Duck Egg (鹹蛋) Emulsion and Potato Brunoise’; and a tantalising finale of ‘Hong Kong Toast (西多士), Crème Anglaise, Peanut Ice Cream’. There’s still room to pull up a chair tonight and throughout next week. Take our word for it, you don’t want to miss this one. 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 ushering in 2026 with one of last year’s

 What. A. Year. We’ve had the pleasure of welcoming a record 47 guest chefs to Charlotte Street — many joining us for the first time, others returning for their second, third or even fourth bite of the cherry — each with own unique perspective and commitment to their craft. Thanks to all of you for bringing the magic and the inspiration, and for everything that you brought to the table this year, be it from Nashville, Odessa, Stockholm, Birmingham or Baja California. Thanks also (of course) to our amazing team, the irrepressible hearbeat of our operation. The care, energy, humour and consistency that you give every day is what makes this place tick, and we’re endlessly grateful for all the hard work that happens behind the scenes, and on the floor, day in, day out. You rock. As do our partners and suppliers up and down the land, who keep us curious and give us something to get excited about every time the doors open and the deliveries arrive. Thank you. And finally, to everyone who’s eaten with us, stopped by for a drink, or trusted us with an event this year. It will always be the hugest of privileges that you choose to spend your free time with us, over London’s million and one other restaurants and bars. We are truly grateful. Wishing you all a fantastic new year. We hope to see all of you again in 2026 for more of the same.

What. A. Year. We’ve had the pleasure of welcom

 Fresh from leading the kitchen at Michelin green star, Inver, on the shores of Loch Fyne, Darren joins us for his first London residency, and just in time for Burn’s Night too. Named young Scottish chef of the year in 2020, Darren’s star is on the rise north of the border after equally eye-catching stints at the acclaimed Mingary Castle, and off-grid Inverlonan, where he cooked eight-course meals over an open fire in a 16th century bothy. Further afield, he also counts Relæ (Copenhagen) and Pearl Morissette (Canada) among his alma maters, but it’s his love for nature and his passion for open-fire cooking that define his simple, elegant, unmistakably Scottish approach. Darren joins us for a five-night, Burn’s Night vigil, featuring minimalistic, flavour forward fire cookery, and a menu of rare beauties like ‘Haggis, Fermented Potato Scone Dumpling, Neep XO’; ‘Scallop, Whiskey Ponzu, Brown Butter’ and ‘Venison, Beetroot, Coffee Kombucha’. Dinnae miss it.

Fresh from leading the kitchen at Michelin green s

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