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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.

Alfie’s

Washington

Alex McCoy and Justin Ahn return to Carousel with another round of their wildly popular Thai-inspired pop-up, Alfie’s. This time round they’re joining us for a whole week of vibrant, bold and beautiful Northern Thai cooking. Expect all the heavy-hitters and a whole load of that signature Alfie’s heat. You have been warned.
DATES: 5th - 9th August

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

Bloodlust

Baja

Bloodlust is the kind of place that doesn’t just serve dinner – it orchestrates a full-blown sensory takeover. They join us for a two-week residency, bringing the high-octane energy of their surreal Baja California desert concept onto Charlotte Street. We’re pairing Baja wines with British seafood, turning the volume up, and leaning all the way in.
DATES: 12th - 23rd August

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

Makris

Athens

Greek fine-dining has itself a new champion. Petros Dimas doesn’t just cook in Athens — he channels it. Quietly carving out a legacy to challenge the greatest of dynasties. His hyper-locally sourced, Michelin-starred Makris might sit in the shadow of the Acropolis, but it’s the food that brings the thunder.
DATES: 2nd - 6th September

Alfie’s

Washington

Alex McCoy and Justin Ahn return to Carousel with another round of their wildly popular Thai-inspired pop-up, Alfie’s. This time round they’re joining us for a whole week of vibrant, bold and beautiful Northern Thai cooking. Expect all the heavy-hitters and a whole load of that signature Alfie’s heat. You have been warned.
DATES: 5th - 9th August

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

Bloodlust

Baja

Bloodlust is the kind of place that doesn’t just serve dinner – it orchestrates a full-blown sensory takeover. They join us for a two-week residency, bringing the high-octane energy of their surreal Baja California desert concept onto Charlotte Street. We’re pairing Baja wines with British seafood, turning the volume up, and leaning all the way in.
DATES: 12th - 23rd August

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

Makris

Athens

Greek fine-dining has itself a new champion. Petros Dimas doesn’t just cook in Athens — he channels it. Quietly carving out a legacy to challenge the greatest of dynasties. His hyper-locally sourced, Michelin-starred Makris might sit in the shadow of the Acropolis, but it’s the food that brings the thunder.
DATES: 2nd - 6th September

Ashcombe Estate x Carousel

Ashcombe Estate x Carousel

Baja

Bloodlust

Baja

Bloodlust

Athens

Makris

Athens

Makris

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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Here at Carousel, it’s not 𝘫𝘶𝘴𝘵 about the rotating guest chefs, delicious small plates, low-intervention wines and smokey mezcal cocktails (though we won’t pretend they’re not great). Our events programme is also a big part of what we do — and we take just as much pride in getting that right too. Weddings, birthdays, away days, product launches… Whatever you’re planning, we’ve got the spaces, the know-how and the team to make it one to remember. From first enquiry to final toast, our events crew are with you every step of the way. Dates are going fast, so if you’ve got something in the works — let’s talk.

Here at Carousel, it’s not 𝘫𝘶𝘴𝘵 abou

 What do you get when you fuse Baja’s bohemian soul with next-level seafood and a touch of sun-scorched surrealism? You get 𝘽𝙡𝙤𝙤𝙙𝙡𝙪𝙨𝙩 — part wine bar, part seafood dream-sequence, all wrapped up in the electric energy of Ensenada’s coastline. Think crashing waves, otherworldly aesthetics, and a kitchen running entirely on instinct and local flavour. At the helm: Alejandro Burgos. Born and raised in Ensenada, Alejandro cooks with what’s around him — and what’s around him just happens to be some of the best seafood on the planet. His cooking is loud, raw, and completely, unapologetically Baja. For two weeks, Alejandro’s in residence — and we’re doing things a little differently. No tasting menus. No rules. Just a freewheeling à la carte setup, with staggered seating to keep things flowing. Loose, lively, and very unbuttoned. Come hungry. Alejandro’s taking over. 📸 - @mmmlunar

What do you get when you fuse Baja’s bohemian so

 For us, good hospitality is all about that moment you walk through the door and feel instantly at home. Like everything’s been quietly taken care of, and all that’s left to do is sit back and enjoy the ride. That feeling starts from the very beginning — a warm hello, a seat in a good spot, and now… a little something from the bar. Introducing our new welcome drink series in No.23. A seasonal small pour, on the house. Just our way of easing you in while you take a look at what’s cooking. It’ll change with the seasons (and the produce we’ve got to hand), reflecting the revolving cornucopia of the Guest Chef kitchen and the Wine Bar next door. So why not swing by No.23 next time you’re in for a little something to start you off.

For us, good hospitality is all about that moment

This week on the Guest Chef pass is Alex McCoy and Justin Ahn, the duo behind wildly popular Northern Thai pop-up, Alfie’s. They’re rolling in with big energy and even bigger flavour, serving up their reimagined take on Thai comfort food — dialled-up, full-throttle, and unapologetically bold. On the menu? Alfie’s take on the ‘hoy lai pad nam prik pow’, a seriously delicious bowl of perfectly balanced spice and sweetness. Or why not try one of the rotating daily specials like ‘Hat Yai hot chicken, coconut ranch, nam prik narok’ and ‘Grilled sea bream with fermented chilli nam jim, herby mango som tam’. It’s loud, it’s fiery, and it absolutely slaps. Brace yourselves.

This week on the Guest Chef pass is Alex McCoy and

 We get it — there’s a 𝘭𝘰𝘵 going on here. Between the guest chefs, multitude of different events, Wine Bar, and the ever-adapting No.23… it can all feel a bit like herding cats. So, to make life a little easier (for you and, honestly, for us too), we’re pulling it all together in one place. Each week, we’ll be sending out a handy little roundup of what’s cooking across the Carousel multiverse — from who’s in the guest chef kitchen to new additions in the Wine Bar, plus the latest happenings from upstairs, downstairs and everywhere in between. Think of it as your weekly backstage pass to Charlotte Street — a peek behind the curtain, complete with characters, chaos, and the occasional curveball.

We get it — there’s a 𝘭𝘰𝘵 going on he

 Petros Dimas doesn’t just cook in Athens — he channels it. Sourcing ingredients direct from his family farm into his Michelin-starred kitchen at Makris, it’s a short journey that creates big flavour. Hyper-local, deeply personal, and quietly dazzling, his food taps into something elemental. A shining light in the fast-growing Greek fine-dining scene, Petros is part of the new guard shaking things up. His cooking is precise, elegant, and full of intent. With dishes that don’t just impress, they connect. To his roots, to his journey and to his history. Makris might sit in the shadow of the Acropolis, but it’s the food that brings the thunder.

Petros Dimas doesn’t just cook in Athens — he

Not all hype is helpful. Some winemakers get weighed down by their own reputations. But not François Rousset-Martin. The Jura native’s bottles fly straight into the hands of those who know what they’re looking for — and even quicker into their cellars. Working from a 300-year-old cellar and a patchwork of tiny vineyard parcels, François lets each cuvée speak for itself, vintage by vintage. He nods to Jura’s signature style — think oxidative notes, flor, all that nutty-savoury goodness — but he mostly works with the finesse and focus of someone who’s got one foot in Burgundy. Given our limited supply we probably shouldn’t be telling you this. But we are. And as Josh says — if you don’t ask, you don’t get.

Not all hype is helpful. Some winemakers get weigh

 Weekend mode: on. Come grab a seat on the Charlotte Street terrace and let something cold do the talking. We’re here late — see you out there.

Weekend mode: on. Come grab a seat on the Charlott

 This week we’ve been lucky enough to share in the journey of Luke NG, a chef with serious skill, quiet confidence and a menu that’s all kinds of delicious. Hosting people like Luke is exactly why we do what we do. He’s been turning out beautifully balanced plates night after night — refined, thoughtful, and packed with flavour. Exactly the kind of cooking we love. If you’ve not had the chance to join us yet, now’s the time. There’s a few seats left before the week’s out — but don’t expect them to be there for long.

This week we’ve been lucky enough to share in th

 Last weekend, our very own Alejandra packed up her knives and headed for the rolling hills of Wiltshire, where she treated guests to a true alfresco-dining experience under the stars at Guy Ritchie’s Ashcombe Estate. Set in the heart of the countryside, the lakeside WildKitchen really is as dreamy as it sounds and Ale’s got the stories to prove it — watch back as she gives us all an insight into what goes down across the weekend (think wild-swimming, sweating it out in the sauna and morning yoga for the early-risers). We’re rolling into the home stretch of our Summer Series now, but there’s still plenty to get excited about. With the likes of Los 33, Adriana Cavita, Miller Prada and plenty more yet to take the reins, we’re closing the season with a serious bang. With only a few rooms left for our final weekends in September, we expect them to get snapped up fast. So if you fancy a slice of wild dining, smoky skies and good company, now’s the time. Hit the link in bio to get involved. And as always big thank you to our friends at @showeringscider & @charlesheidsieckchampagne

Last weekend, our very own Alejandra packed up her

 We eat well here, that’s no secret. Every week brings someone new to the table — fresh ideas, bold flavours and brilliant chefs from every corner of the culinary map. But every so often, someone really special rolls in. Someone like Luke NG (@ngchm). A rising star with serious momentum, Luke is pushing his cooking into all kinds of exciting territory — for his week with us he’s combining his Hong Kong heritage with fine-dining fervour for a reimagined take on the classic Hong Kong Tea House — “茶樓”. Expect pitch-perfect-precision, a hint of nostalgia and a whole lot of flavour. Here he gives us a sneak peek behind the curtain with his ‘Siu Mai stuffed courgette flowers, courgette velouté, carabinero bisque’. A dish that’s every bit as elegant as it sounds. Delicate, detailed, and just the right amount of decadent. There’s still time for you to pull up a seat at the table, just hit the link in our bio grab yours.

We eat well here, that’s no secret. Every week b

 We’re on the lookout for a brilliant Sous Chef to join our team. From working alongside some of the world’s best chefs on our Guest Chef residencies, to buzzy Wine Bar services and off-site adventures (like cooking on Guy Ritchie’s Ashcombe Estate or at the Tate for {PAIRED}) — this is not your average kitchen gig. It’s hands-on, fast-paced and seriously varied. If you’ve got the chops and fancy mixing it up with some of the best in the business, then hit the link in our bio to find out more.

We’re on the lookout for a brilliant Sous Chef t

 Sometimes Saturdays are meant to be spent sitting at the bar with good company and even better drinks. The margarita’s are calling. Come join us, open till 11pm.

Sometimes Saturdays are meant to be spent sitting

Not all spreads are created equal. Our Wine Bar 𝗟𝗲𝘁 𝗨𝘀 𝗖𝗵𝗼𝗼𝘀𝗲 set menu is like a seasonal greatest hits, full of dishes handpicked by the people who know them best. Think plates full of joy, passed around the table with zero menu maths required. We work with the best suppliers in town so that our chefs can do clever things with all that incredible produce we get our hands on. You just sit back, pour something nice and let us do what we do best. Next time you’re in, skip the decision fatigue. 𝗟𝗲𝘁 𝗨𝘀 𝗖𝗵𝗼𝗼𝘀𝗲. £49.5pp, 5:30-9:30pm, Tuesday to Saturday.

We’re on the hunt for 𝘱𝘦𝘰𝘱𝘭𝘦-people, someone who is warm, curious and full of energy. If you love making sure guests have unique experiences and get a kick out of turning moments into memories then we want to talk to you. Sound like you? Hit the link in our bio to find out more.

We’re on the hunt for 𝘱𝘦𝘰𝘱𝘭𝘦-p

 This week in the guest chef kitchen we’re treating you all to a very special first-look at 𝘔𝘢𝘮𝘢 𝘏𝘶𝘢𝘯𝘨’𝘴, the latest project from the fried-chicken maverick and absolute legend, Eric Huang. A love letter to the golden age of Chinese-American cooking, Mama Huang’s reimagines the classics with sharp technique, playful nostalgia and a little fine-dining flair. This project is Eric’s opportunity to bring two worlds together, it’s Queens family restaurant roots meets Eleven Madison Park polish. Expect big flavour, smart ideas and a ton of personality. Here for this week only, don’t miss your chance to be the first in the know.

This week in the guest chef kitchen we’re treati

 The show never really stops here. But every so often, someone comes along who makes us sit up a little straighter. Next week, it’s Luke NG’s turn at the guest chef pass. An emerging talent with serious pedigree, Luke is bringing a bold new take on the classic Hong Kong tea house “茶樓” to Charlotte Street. A reflection of the mixed cultures that make up Hong Kong, from Cantonese and British through to French, Japanese and Korean influences, it’s the ultimate melting pot and we can’t wait to be part of the story. It’s cooking that’s sharp, elegant and deeply personal. A mash-up of tradition, memory and serious technique, shaped by time in some of the world’s best kitchens like Septime*, Mirazur***, Hakkasan* and Kitchen Table**. This one’s special. You’ll want to be here for it.

The show never really stops here. But every so oft

 Bloodlust is the kind of place that doesn’t just serve dinner – it orchestrates a full-blown sensory takeover. Set amongst the dusty vines and rugged hills of Valle de Guadalupe, it’s part wine bar, part art installation, part seafood-fuelled fever dream. Launched in 2022 by three friends who longed for a true wine‑bar experience amid all the wineries and cantinas of the region. Bloodlust is loud, local and unapologetically Baja – all crashing waves, fermented grapes and big, no-holds-barred flavours. The kitchen is helmed by Ensenada emerging talent Alejandro Burgos, with a knack for making the freshest catch of the day taste like something from another planet. His food is bold, bright and deeply rooted in place, but always with one eye on what’s next. Bloodlust joins us for a two-week residency, bringing the high-octane energy of their surreal Baja California desert concept onto Charlotte Street. We’re pairing Baja wines with British seafood, turning the volume up, and leaning all the way in. The menu will be available à la carte for the entire residency. There will be vegetarian dishes available however it is fish-focused. The menu is subject to changes.

Bloodlust is the kind of place that doesn’t just

 The eagle-eyed amongst you would’ve noticed that a certain NYC fried chicken maestro has been in residence on Charlotte Street this week — yes, it’s 𝘵𝘩𝘦 Eric Huang of @pecking_house fame. We kicked things off with a SOLD OUT Pecking House residency this last week (you lot don’t hang about), and now, from Tues-Sat, we’re giving you a taste of what’s next: 𝗠𝗮𝗺𝗮 𝗛𝘂𝗮𝗻𝗴’𝘀. A love letter to the Chinese-American flavours Eric grew up on — inspired by his family’s restaurant, and absolutely packed with nostalgia. (You can get a sneak peek over on our latest reel with Eric). Missed the fried chicken? Don’t panic — we’ve got you. As an extra-special treat, Eric’s legendary sandos will be flying out of No.23 𝗮𝗹𝗹 𝘄𝗲𝗲𝗸 𝗹𝗼𝗻𝗴. And because crispy chicken tastes even better with a soundtrack, our resident DJs will be spinning in No.23 on Thursday and Friday. Come hungry.

The eagle-eyed amongst you would’ve noticed that

 What makes a great cocktail? For us, it’s the right ingredients, sure. But it’s also nailing the perfect balance of precision, restraint and just the right amount of mystery. Whilst some drinks do more than they let on — they can whisk you off to sun-drenched coastlines… or quietly pull you into that warm, comforting embrace. And our new gimlet does exactly that. Bright, punchy and deceptively simple — it’s citrus-driven escapism in a glass and is on the menu in No.23 now. So why not join us and 𝘭𝘪𝘷𝘦 𝘤𝘶𝘳𝘪𝘰𝘶𝘴𝘭𝘺.

What makes a great cocktail? For us, it’s the ri

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Our revolving line up of international guest chef residencies

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WildKitchen x Carousel
Ashcombe Estate, Wiltshire, May-Sept 2025

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{PAIRED} VIII
Laurent Garnier x Alexis Bijaoui, 22nd & 23rd August 2025

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