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Document
Our new Mexican seafood restaurant
cometa
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.

Pablo Díaz

GUATEMALA CITY

Pablo Díaz makes his jubilant return. A regular among Latin America’s 50Best, Pablo’s produce-driven smash hit, Mercado 24, takes the seasonal bounty of Guatemala's local markets to create pure magic on a plate. Think 'Sea Bream Tiradito', cut with green chilli and ginger, and 'Roast Duck, Green Chipilin Curry, Yellow Beet Mint & Basil Salad', to be spooned greedily into heirloom corn tortillas. Cutlery is optional. Napkins are a must. To experience Pablo's food is one life's true pleasures.
DATES: 19th - 23rd May

Cometa

Celebrating the very best of British waters through a creative and modern Mexican lens, Cometa is our brand new contemporary Mexican seafood restaurant. With a respect for tradition and a playbook of varied techniques inspired by the likes of Contramar, The Four Horsemen and the streetside carretas of Ensenada.
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

Choi Ming Fai

HONG KONG

Introducing one of the breakout stars of Hong Kong’s thrilling fine dining scene. Choi Ming Fai (Hide, Roganic, Aulis, Mora) joins us for a masterclass in elegance and precision with a menu featuring the likes of ‘King Crab, Steamed Egg, Osmanthus, Wood Ear Mushroom’; 'Roasted Duck, Doubanjiang, Pickled Daikon' and ‘Grilled Lobster, Shaoxing wine, Celtuce’.
DATES: 26th - 30th May

Pablo Díaz

GUATEMALA CITY

Pablo Díaz makes his jubilant return. A regular among Latin America’s 50Best, Pablo’s produce-driven smash hit, Mercado 24, takes the seasonal bounty of Guatemala's local markets to create pure magic on a plate. Think 'Sea Bream Tiradito', cut with green chilli and ginger, and 'Roast Duck, Green Chipilin Curry, Yellow Beet Mint & Basil Salad', to be spooned greedily into heirloom corn tortillas. Cutlery is optional. Napkins are a must. To experience Pablo's food is one life's true pleasures.
DATES: 19th - 23rd May

Cometa

Celebrating the very best of British waters through a creative and modern Mexican lens, Cometa is our brand new contemporary Mexican seafood restaurant. With a respect for tradition and a playbook of varied techniques inspired by the likes of Contramar, The Four Horsemen and the streetside carretas of Ensenada.
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

Choi Ming Fai

HONG KONG

Introducing one of the breakout stars of Hong Kong’s thrilling fine dining scene. Choi Ming Fai (Hide, Roganic, Aulis, Mora) joins us for a masterclass in elegance and precision with a menu featuring the likes of ‘King Crab, Steamed Egg, Osmanthus, Wood Ear Mushroom’; 'Roasted Duck, Doubanjiang, Pickled Daikon' and ‘Grilled Lobster, Shaoxing wine, Celtuce’.
DATES: 26th - 30th May
HONG KONG

Choi Ming Fai

HONG KONG

Choi Ming Fai

No. 23

No. 23

Cometa

Cometa

“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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Carousel
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Next week we welcome one of the breakout stars of Hong Kong’s thrilling fine dining scene as Choi Ming Fai steps onto the Carousel. Fai’s inexorable rise is testament to a decade under the tutelage of some of the world’s best, including five years at Roganic and Aulis Hong Kong, where Simon Rogan made him head chef. He joins us with a menu showcasing all of the razor-sharp precision and jaw-dropping tekkers that earned him Michelin Hong Kong’s ‘Young Chef’ award in 2024 and a Michelin Star during his time at French-Chinese gem, Mora, in 2025. We’re talking ‘Cornish Crab, Steamed Egg, Wood Ear Mushroom’; ‘Green Asparagus, Fermented Tofu, Chilli Oil’; ‘Fried Rice, Duck Leg, Sakura Shrimp’ and a dessert of ‘Moonlight White Sorbet, Goji Berry, Elderflower’ to finish. Still just thirty-five, Choi Ming Fai is a super talent reaching the peak of his powers. Don’t miss your chance to experience the magic. Hit the link bio to grab one of the last remaining spaces.

Next week we welcome one of the breakout stars of

Just three weekends into our summer at Ashcombe and already the WildKitchen has seen some exceptional guest chef talent tending the coals under a blanket of stars, as they showcase the best of what they do to just a handful of lucky guests at a time. This weekend it’s 𝗝𝗼𝗿𝗴𝗲 𝗣𝗮𝗿𝗲𝗱𝗲𝘀, the former head chef of Borough’s runaway success story, OMA. Next it’s the turn of our old friend 𝗔𝗹𝗲𝘅 𝗕𝗼𝗻𝗱, from Nottingham’s Michelin-starred favourite, Alchemilla. With a whole summer of similarly first-class chefs to look forward to - from 𝗝𝗼𝗲 𝗢𝘁𝘄𝗮𝘆 of Higher Ground in Manchester and dynamite London duo 𝗖𝗵𝗮𝗻𝘁𝗲𝗹𝗹𝗲 𝗡𝗶𝗰𝗵𝗼𝗹𝘀𝗼𝗻 and 𝗦𝗮𝗯𝗿𝗶𝗻𝗮 𝗚𝗶𝗱𝗱𝗮, to 𝗔𝗹𝗲𝘅 𝗖𝗹𝗮𝗿𝗶𝗱𝗴𝗲 of Birmingham’s The Wilderness and Edinburgh’s 𝗥𝗼𝗯𝗲𝗿𝘁𝗮 𝗛𝗮𝗹𝗹-𝗠𝗰𝗖𝗮𝗿𝗿𝗼𝗻 - our Ashcombe Estate x Carousel series offers a unique cross-section of the UK’s very best in one of its most breathtakingly beautiful spots. Hit the link in our bio to find out more.

Just three weekends into our summer at Ashcombe an

 It’s nice to know that the hard work really does pay off. You can now find Cometa on the MICHELIN Guide 2026. Opening something new always comes with a certain amount of uncertainty, you hope people will get it, enjoy it and return to it, so to see Cometa being embraced the way it has means a huge amount to us. A lot of hard work goes on behind the scenes to create a restaurant that you want to keep coming back to and that only happens because of the people who show up every day and care deeply about what we do. We’re incredibly grateful to the MICHELIN Guide for the recognition, but even more grateful to our team for making it possible. We’re open for lunch and dinner, Tuesday to Saturday. Come and join us.

It’s nice to know that the hard work really does

 This week we welcome back a real favourite of ours as Pablo Díaz makes his triumphant return to Carousel. At Mercado 24, Pablo’s iconic, produce-driven love letter to Guatemala’s extraordinary natural larder, he works closely with the seasonal bounty of Guatemala City’s local markets to create a compelling locavore cuisine that has won him fans far and wide, becoming a regular fixture on South America’s World 50Best list in the process. For his week with us he’s channelling the same dedication to produce and storytelling that play such a big part at his Guatemalan institution, best told in dishes like Pablo’s ‘Sea Bream Tiradito, Ginger, Cucumber, Onion, Coriander’; ‘Roast Leek Ajo Blanco, Toasted Pumpkin Seed Granola’; ‘Prawn Sopa, Guajillo & Chile de Árbol’ and ‘Chocolate Torreta, Brioche, Panella’.  This is joyful food humming with flavour and personality. To know Pablo is to love him. To experience his food is one of life’s true pleasures. With only a few services of Pablo’s residency remaining, hit the link in our bio to join us.

This week we welcome back a real favourite of ours

 Introducing the Cometa 𝘱𝘦𝘢𝘤𝘩 𝘩𝘰𝘶𝘴𝘦 𝘱𝘶𝘯𝘤𝘩, an unctuous secret weapon found on our cocktail list. Sit back and enjoy as Tom runs you through every step of the process, from our house mint cordial through to the milk wash, before it finally comes together with deceptive simplicity in the glass. Make sure you try one for yourself next time you dine in with us. 𝙲𝚘𝚖𝚎𝚝𝚊 𝚒𝚜 𝚘𝚙𝚎𝚗 𝚏𝚘𝚛 𝚕𝚞𝚗𝚌𝚑 𝚊𝚗𝚍 𝚍𝚒𝚗𝚗𝚎𝚛, 𝚎𝚟𝚎𝚛𝚢 𝚃𝚞𝚎𝚜𝚍𝚊𝚢 𝚝𝚘 𝚂𝚊𝚝𝚞𝚛𝚍𝚊𝚢. 𝟸𝟷 𝙲𝚑𝚊𝚛𝚕𝚘𝚝𝚝𝚎 𝚂𝚝𝚛𝚎𝚎𝚝, 𝙻𝚘𝚗𝚍𝚘𝚗 𝚆𝟷𝚃 𝟷𝚁𝚆

In the hills north of Rome, Matteo Faenza’s elegant tasting menus are becoming the stuff of legend. Winner of Italy’s coveted ‘𝘌𝘮𝘦𝘳𝘨𝘦𝘯𝘵𝘦 𝘊𝘩𝘦𝘧’ award last year, Matteo’s delicate and technically brilliant celebration of Italian fine-dining takes creative inspiration from his time at Boragó (Santiago de Chile) - currently No. 23 in the World’s 50Best - and Michelin-starred Nerua, the jewel in the crown of Bilbao’s Guggenheim Museum. Mogano, however, is unquestionably (and delightfully) Italian. Working with the best of Lazio’s fertile landscape, Matteo creates gastronomic theatre for just five softly-lit tables at a time, drawing fine dining lovers from across Italy to the sleepy town of Formello with tasting menus of ‘Asparagus, Almond and Black Garlic’, ‘Sesame Seed and Cypress Cone Risotto’ and ‘Oxtail, Cardoon and Artichoke’ (‘𝘤𝘰𝘥𝘢, 𝘤𝘢𝘳𝘥𝘰 𝘦 𝘤𝘢𝘳𝘤𝘪𝘰𝘧𝘰’ in Italian). Mogano is the kind of dining experience that gets us very excited. An emerging mega talent doing something truly wonderful, somewhere truly wonderful, brought to your doorstep right here in London for five blink-and-you’ll-miss-them nights. ᴮᴼᴼᴷ ᴵᴺ ⱽᴵᴬ ᵀᴴᴱ ᴸᴵᴺᴷ ᴵᴺ ᴮᴵᴼ

In the hills north of Rome, Matteo Faenza’s eleg

 Introducing our 𝘚𝘦𝘢 𝘣𝘢𝘴𝘴, 𝘮𝘰𝘭𝘦 𝘷𝘦𝘳𝘥𝘦, 𝘤𝘩𝘪𝘭𝘦 𝘥𝘦 á𝘳𝘣𝘰𝘭, from the 𝘱𝘭𝘢𝘵𝘰𝘴 section of our menu, a dish so beautiful that it could give Rembrandt a run for his money. We start by preparing the fish using 𝘴𝘶𝘬𝘪𝘣𝘪𝘬𝘪 (a Japanese technique of descaling), before it spends 5 days dry aging in our walk-in. This helps to draw out any excess moisture setting us up for that crisp, crackling finish once it meets the grill. Then we move onto the backbone of the dish, the thing that makes it all tick, our 𝘮𝘰𝘭𝘦 𝘷𝘦𝘳𝘥𝘦. A combination of garlic, onion, tomatillo, pumpkin seeds and lots of herbs and spices. The sort of rich and glossy sauce that demands every last bit be mopped up with chips long after the fish has disappeared. Finally we build it on the plate, layer by layer. We start with the mole verde before adding our pil pil, a white sauce that cuts through the pools of luscious liquid green starting to spread out across the plate. The sea bass fillets land next before we finish the dish with a flourish of chile de árbol oil, adding a signature touch of heat. And there you have it, a dish that even had Jay Rayner swooning in his column for the FT “Admire it. Take pictures of it. Then eat it”. We recommend doing exactly that.

This summer sees the arrival of two brand new suites at Ashcombe Estate, tucked away in the hayloft of a beautifully restored, centuries-old barn and set amongst the rolling hills of Guy Ritchie’s impossibly picturesque Wiltshire countryside estate. Thoughtfully designed and generously appointed, each en-suite room offers a quietly luxurious rural escape with unbeatable views of the Cranbourn Chase (AONB). Guests are invited to slow down and settle into the rhythm of the estate over the course of the weekend, including access to the lakeside spa featuring a wood-fired sauna and hot tub, yoga classes, wild swimming and wellness treatments. With Saturday’s lakeside dinner at the WildKitchen taken care of by one of our world-class guest chefs, this weekend we’re joined by the ever-excellent Pablo Díaz and his compelling Guatemalan cuisine. Across the rest of the weekend, Carousel’s seasonal food and drink offering carries things from Friday evening’s wood-fired feast in the Old Brewery through to long, leisurely breakfasts each morning. The stay includes two nights in one of Ashcombe’s six en-suite doubles or one of the four new luxury suites, all featuring interiors by designer Edward Hurst. Add a lakeside dinner cooked by one of the best in the industry and it’s easy to see why The Times called the series “arguably the most exclusive supper club of the summer”. Hit the link in bio to find out more. 𝘐𝘯 𝘱𝘢𝘳𝘵𝘯𝘦𝘳𝘴𝘩𝘪𝘱 𝘸𝘪𝘵𝘩 𝘊𝘩𝘢𝘮𝘱𝘢𝘨𝘯𝘦 𝘉𝘰𝘭𝘭𝘪𝘯𝘨𝘦𝘳 & 𝘌𝘈𝘜 𝘋𝘌 𝘗𝘙𝘖𝘝𝘌𝘕𝘊𝘌

This summer sees the arrival of two brand new suit

 This week we’re joined by Manu Núñez and Marta Morales of Batea, Barcelona’s triumphant temple to seafood. Here, the food and drink move together. Manu’s layered, produce-led seafood cookery is matched step for step by Marta’s sharp, elegant cocktails, making this one feel less like a residency and more like being dropped directly into a buzzing Barcelona dining room. On the menu, dishes like ‘Sea bass crudo, corn, spicy romesco, hazelnut, escarole,’ where clean, cured fish meets sweet corn in liquid form, with fermented chilli bringing unexpected heat to the romesco. Or ‘Charcoal grilled octopus, seaweed chimichurri, chorizo “suquet”. That’s octopus seared hard, grilled over coals, complemented by an equally inventive turf to its surf. Alongside them, Marta’s cocktails: a Strawberry Negroni infused for 24 hours until bitter and fruit sit side by side, a perfectly savoury Onion Martini built from roasted onions steeped in gin, and a roasted red pepper paloma. It’s thoughtful food, smart drinks and the kind of warm hospitality that keeps Barcelona’s in-the-know coming back to Batea time and time again. Four nights left, don’t miss it.

This week we’re joined by Manu Núñez and Marta

 Rezma Rahman’s ‘Roti Mami’ rolls into town with her globe-trotting love-letter to the thrilling flavours of Bengal. Led by taste but fuelled by feeling, Roti Mami draws on the stories, memories and movement of the South Asian diaspora to evoke the Sylheti flavours that Rezma grew up with back home in London. What started out as a cult Berlin supper club has evolved into an unstoppable pop-up powerhouse selling out residencies as far and wide as New York, Lagos and Melbourne. This is food that travels across cities and generations, best told through dishes like Sylheti duck ‘tacos’ of slow-cooked, shredded duck kosha folded through achar spices, served on flaky lachha paratha with burnt orange and fresh herbs; or flaky, tear-and-dip rotis to be scooped into a lighter Sylheti-style fish curry of ‘Tenga Shatkora Fish Broth, Poached Halibut, Coconut, Shatkora Oil, Green Chilli, Fresh Herbs’. Rezma touches down on Charlotte Street for her London debut with a menu of Roti Mama classics: generous, nostalgic and made for sharing. Come hungry, bring friends, and save room for her outrageously good rasmalai ice cream. 📷 - @roktrzan

Rezma Rahman’s ‘Roti Mami’ rolls into town w

 Next week we welcome Barcelona’s triumphant temple to seafood onto the guest chef pass, as chef Manu Núñez and mixologist Marta Morales of Batea join us for five nights of seasonal drinks and sensational seafood. Batea is sister restaurant to Besta, who you might remember wowed us last year with their really rather magnificent 𝘮𝘢𝘳 𝘪 𝘮𝘶𝘯𝘵𝘢𝘯𝘺𝘢 cooking. At Batea, Manu chooses to focus his attention on the oceans alone, combining traditional Catalan and Galician influences to produce some of the most original seafood cookery in the city. Batea turns the idea of the traditional 𝘮𝘢𝘳𝘪𝘴𝘲𝘶𝘦𝘳𝘪𝘢 on its head, bringing an altogether more layered approach in standout dishes like ‘Greater Amberjack Crudo, Corn, Spicy Romesco, Hazelnut, Escarole’; ‘Asparagus, Artichokes, Scallop, Basil “Salsa Verde”, Lemon Thyme’ and ‘Charcoal Grilled Octopus, Seaweed Chimichurri, Chorizo, “Suquet”’; all paired with Marta’s elegant and considered cocktails. Hit the link in our bio to pull up a chair.

Next week we welcome Barcelona’s triumphant temp

 This weekend, we’re delighted to welcome one of Britain’s most respected chefs onto Ashcombe Estate, as Luke Selby (Evelyn’s Table, Le Manoir aux Quat’Saisons, Hide) joins us for one night of open-fire, lakeside magic on the WildKitchen for the wide-eyed, lucky few with a seat at the table. Luke joins us fresh from launching his most ambitious project to date as Chef Partner of Palé Hall in Snowdonia, where his elegantly executed tasting menus celebrate seasonality and are shaped by the Welsh countryside with cooking that is driven by a deep respect for produce, championing local producers every step of the way. We can’t wait to welcome this icon of British cooking through the gates of Ashcombe Estate. It might be too late to join us this weekend but hit the link in our bio to find out who else we have joining us on the WildKitchen this summer. 𝘛𝘩𝘦 𝘭𝘶𝘹𝘶𝘳𝘺 𝘤𝘰𝘶𝘯𝘵𝘳𝘺𝘴𝘪𝘥𝘦 𝘦𝘴𝘤𝘢𝘱𝘦 𝘪𝘴 𝘰𝘱𝘦𝘯 𝘵𝘰 𝘫𝘶𝘴𝘵 𝘵𝘸𝘦𝘯𝘵𝘺 𝘨𝘶𝘦𝘴𝘵𝘴 𝘢𝘵 𝘢 𝘵𝘪𝘮𝘦, 𝘢𝘤𝘳𝘰𝘴𝘴 𝘵𝘸𝘦𝘯𝘵𝘺-𝘵𝘸𝘰 𝘸𝘦𝘦𝘬𝘦𝘯𝘥𝘴, 𝘧𝘦𝘢𝘵𝘶𝘳𝘪𝘯𝘨 𝘸𝘰𝘳𝘭𝘥-𝘤𝘭𝘢𝘴𝘴 𝘨𝘶𝘦𝘴𝘵 𝘤𝘩𝘦𝘧𝘴, 𝘭𝘢𝘷𝘪𝘴𝘩 𝘪𝘯𝘵𝘦𝘳𝘪𝘰𝘳𝘴, 𝘭𝘦𝘪𝘴𝘶𝘳𝘦𝘭𝘺 𝘰𝘶𝘵𝘥𝘰𝘰𝘳 𝘱𝘶𝘳𝘴𝘶𝘪𝘵𝘴 𝘢𝘯𝘥 𝘧𝘪𝘳𝘦𝘴𝘪𝘥𝘦 𝘯𝘪𝘨𝘩𝘵𝘤𝘢𝘱𝘴 𝘪𝘯 𝘵𝘩𝘦 𝘣𝘳𝘦𝘢𝘵𝘩𝘵𝘢𝘬𝘪𝘯𝘨 𝘴𝘶𝘳𝘳𝘰𝘶𝘯𝘥𝘪𝘯𝘨𝘴 𝘰𝘧 𝘵𝘩𝘦 𝘎𝘶𝘺 𝘙𝘪𝘵𝘤𝘩𝘪𝘦’𝘴 𝘱𝘳𝘪𝘷𝘢𝘵𝘦 𝘞𝘪𝘭𝘵𝘴𝘩𝘪𝘳𝘦 𝘦𝘴𝘵𝘢𝘵𝘦.

This weekend, we’re delighted to welcome one of

Vusi Ndlovu is the award-winning South-African chef on a mission to unite the cornucopia of flavours that make up the African continent, one dish at a time. Cooking almost exclusively over coals, Vusi presents a thrilling celebration of Pan-African cooking and heritage, putting under-the-radar, heirloom ingredients front and centre and reimagining what’s possible in the process. One minute you’re in Nigeria, eating ‘Smoked Suya Spiced Carrot, Iru Yoghurt, Peanut-Chilli XO, Guanciale’, the next you’re in South Africa by way of ‘Goat Chops, Butternut Masala, Watercress’. This is food that connects cultures and regions, in full-throttle technicolour. As Vusi puts it “We’re not trying to hide ingredients, we want to celebrate them and keep the flavours clean, focused and potent”. Get set for a residency that honours and uplifts the vibrant diversity of the African pantry into something groundbreakingly delicious.

Vusi Ndlovu is the award-winning South-African che

 The journey from ticket to table. A quiet choreography of co-ordination and timing. We’re already deep in the swing of this week and looking forward to welcoming more of you through the doors. Hit the link in our bio if you want to join us too. 𝙲𝚘𝚖𝚎𝚝𝚊 𝚒𝚜 𝚘𝚙𝚎𝚗 𝚏𝚘𝚛 𝚕𝚞𝚗𝚌𝚑 𝚊𝚗𝚍 𝚍𝚒𝚗𝚗𝚎𝚛, 𝚎𝚟𝚎𝚛𝚢 𝚃𝚞𝚎𝚜𝚍𝚊𝚢 𝚝𝚘 𝚂𝚊𝚝𝚞𝚛𝚍𝚊𝚢. 𝟸𝟷 𝙲𝚑𝚊𝚛𝚕𝚘𝚝𝚝𝚎 𝚂𝚝𝚛𝚎𝚎𝚝, 𝙻𝚘𝚗𝚍𝚘𝚗 𝚆𝟷𝚃 𝟷𝚁𝚆

The journey from ticket to table. A quiet choreogr

 This week, the guest chef dining room plays host to Adam Purcell, the Irish chef who’s been turning heads in the French capital with his faultless approach to fine-dining. Adam joins us for five nights of certified magic, distilling years of experience working in some of Europe’s most exacting kitchens into six courses of pure cooking delight for the few wide-eyed guests lucky enough to snag a seat. Adam’s journey has taken him from the Emerald Isle through Grégory Marchand’s Michelin-starred Frenchie (where he was made head chef of its Covent Garden outpost) before a stint at Matthew Orlando’s trailblazing Amass in Copenhagen opened him up to a whole new world of creative cooking. He walks us through the opening gambit of his menu, a trio of snacks that perfectly encapsulate Adam’s cooking so far: ‘Pollock Collar & Cheek Beignet, Broad Beans, Mint’; ‘Irish Boxty Potato Pancake, Red Leicester, Sautéed Morels’ and ‘Fermented Oyster Mushroom Crisp, Hamachi Tartare, Smoked Cods Roe’ that offer a glimpse into exactly how he’s been winning over the Parisians. There’s still time for you to join us, hit the link in our bio to secure your spot.

This week, the guest chef dining room plays host t

 This weekend we throw open the gates to Guy Ritchie’s impossibly beautiful corner of the English countryside, as we kick off the opening weekend of our summer series at Ashcombe Estate. A luxury retreat like no other, spend the weekend drifting between lakeside sauna sessions, wild swims and yoga, alongside a mix of wellness experiences designed for properly switching off. Then on Saturday night, settle in for “arguably the most exclusive supper club of the summer” (The Times), as the weekend’s exceptional guest chef cooks for just twenty guests lakeside around the WildKitchen. We kick things off this weekend with Rob Roy Cameron and his Basque-inspired, wood-fired magic. The countdown has begun, only twenty-one weekends remain. Hit the link in our bio to find out more. 𝙀𝙣-𝙨𝙪𝙞𝙩𝙚 𝙙𝙤𝙪𝙗𝙡𝙚 𝙧𝙤𝙤𝙢𝙨 𝙖𝙧𝙚 𝙖𝙫𝙖𝙞𝙡𝙖𝙗𝙡𝙚 𝙛𝙧𝙤𝙢 £375 𝙥𝙚𝙧 𝙣𝙞𝙜𝙝𝙩, 𝙬𝙞𝙩𝙝 𝙗𝙧𝙚𝙖𝙠𝙛𝙖𝙨𝙩 𝙞𝙣𝙘𝙡𝙪𝙙𝙚𝙙, 𝙬𝙝𝙞𝙡𝙚 𝙩𝙝𝙚 𝙜𝙪𝙚𝙨𝙩 𝙘𝙝𝙚𝙛 𝙙𝙞𝙣𝙣𝙚𝙧 𝙞𝙨 𝙥𝙧𝙞𝙘𝙚𝙙 𝙖𝙩 £175𝙥𝙥.

This weekend we throw open the gates to Guy Ritchi

 This week we’ve welcomed Belgian chef, Yannick Carr, onto the guest chef pass. He joins us fresh from closing the chapter on his award-winning run at Brussels neighbourhood favourite, Old Boy, choosing to hit the road to share more of the heady flavours of South East Asia that first captured his imagination during his time at Bangkok heavyweight, Gaggan. Yannick’s been treating us all to a menu of spice-laden, Thai-inspired, flavour-packed firecrackers with a few choice dishes like his ‘Maldon Oyster, Green Herb & Coconut Nam Jim’; ‘Isaan Style Larb Gai, Ghee Toasted Brioche’ and ‘“Kaprao” Stuffed Savoy Cabbage, Beef Consommé, Holy Basil Oil’ all packing a serious punch. There’s only a few days left to join us, hit the link in our bio to pull up a chair.

This week we’ve welcomed Belgian chef, Yannick C

 We won’t lie, since Jay Rayner’s review landed we’ve had an extra spring in our step, with the restaurant abuzz with the sound of guests enjoying themselves and dishes flying off the pass. Now that longer evenings are creeping in and summer is finally within reach, Cometa’s really starting to hit its stride. There’s still time for you to join us here on Charlotte Street this week. Hit the link in our bio to book. Walk ins are also welcome. 𝙲𝚘𝚖𝚎𝚝𝚊 𝚒𝚜 𝚘𝚙𝚎𝚗 𝚏𝚘𝚛 𝚕𝚞𝚗𝚌𝚑 𝚊𝚗𝚍 𝚍𝚒𝚗𝚗𝚎𝚛, 𝚎𝚟𝚎𝚛𝚢 𝚃𝚞𝚎𝚜𝚍𝚊𝚢 𝚝𝚘 𝚂𝚊𝚝𝚞𝚛𝚍𝚊𝚢. 𝟸𝟷 𝙲𝚑𝚊𝚛𝚕𝚘𝚝𝚝𝚎 𝚂𝚝𝚛𝚎𝚎𝚝, 𝙻𝚘𝚗𝚍𝚘𝚗 𝚆𝟷𝚃 𝟷𝚁𝚆

We won’t lie, since Jay Rayner’s review landed

 This week we welcome the architect behind the enduring cult status of Brussels fan-favourite, Old Boy, as Yannick Carr lands on Charlotte Street armed with an arsenal of Thai-inspired, flavour-packed firecrackers. A disciple of Bangkok heavyweight Gaggan, Yannick’s time in the Thai capital sparked a love affair with the bold, heady flavours of South East Asia that now run through everything he cooks. He joins us fresh from a ripsnorting five-year run at the Brussels institution, where Yannick’s punchy and precise cooking won him Asian Restaurant of the Year (Gault & Millau) and a legion of fanatical fans. He walks us through a signature dish of his, the ‘Grilled Fish Sauce-Cured Duck Breast, Northern Thai Curry, Ginger, Shallot, Pickled Garlic’ giving you all a taste of what’s to come. With the rest of Yannick’s menu taking us across the length and breadth of Thailand, it promises to be a week of the very best in high-energy, high-wire cooking. You know what to do.

This week we welcome the architect behind the endu

 Meet Choi Ming Fai, one of the breakout stars of Hong Kong’s thrilling fine dining scene. Crowned Michelin’s Young Chef 2024, Fai joins us fresh from guiding French-Chinese gem, Mora, to a Michelin star. His food is proudly, unmistakably Cantonese, but Fai’s razor sharp technique speaks of a decade rising through the ranks in world-class kitchens, including three years under Simon Rogan at Aulis Hong Kong, where he was made head chef. For his five nights at Carousel, Fai will be delivering a masterclass in elegance and precision. Think ‘King Crab, Steamed Egg, Osmanthus, Wood Ear Mushroom’; ‘Grilled Lobster, Shaoxing wine, Celtuce’ and ‘Roasted Duck, Doubanjiang, Pickled Daikon’. Still only thirty-five, Choi Ming Fai is a super talent reaching the peak of his powers. Don’t miss your chance to experience the magic. 𝘗𝘭𝘦𝘢𝘴𝘦 𝘯𝘰𝘵𝘦 𝘵𝘩𝘦 𝘮𝘦𝘯𝘶 𝘪𝘴 𝘴𝘶𝘣𝘫𝘦𝘤𝘵 𝘵𝘰 𝘤𝘩𝘢𝘯𝘨𝘦𝘴, 𝘵𝘩𝘦 𝘮𝘰𝘴𝘵 𝘶𝘱 𝘵𝘰 𝘥𝘢𝘵𝘦 𝘷𝘦𝘳𝘴𝘪𝘰𝘯 𝘤𝘢𝘯 𝘣𝘦 𝘧𝘰𝘶𝘯𝘥 𝘰𝘯 𝘰𝘶𝘳 𝘸𝘦𝘣𝘴𝘪𝘵𝘦.

Meet Choi Ming Fai, one of the breakout stars of H

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