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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 from around the world
Experiences
Our sixteen-seater pop-up launchpad
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.

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

WildKitchen x Carousel

This summer, Guy Ritchie is opening the gates of his Wiltshire estate to a handpicked line-up of some of our all-time favourite guest chefs. And you. Introducing eight chefs over eight weekends, our WildKitchen x Carousel summer series is a celebration of fire, smoke and ash.
DATES: You Choose

Pecking House

BROOKLYN

Why did the chicken cross the Atlantic? TO BLOW YOUR MINDS. Brooklyn’s Pecking House is the home of New York’s hottest fried chicken (literally). With a waiting list 10,000 strong and a legion of super fans from Eater to the New York Times, Pecking House's cult status is the real deal. Get set for a fortnight of lip-tingling Tianjin chillies, Sichuan peppercorns and duck fat, as we welcome a true culinary phenomenon to Fitzrovia.
DATES: 21st May - 1st June

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

WildKitchen x Carousel

This summer, Guy Ritchie is opening the gates of his Wiltshire estate to a handpicked line-up of some of our all-time favourite guest chefs. And you. Introducing eight chefs over eight weekends, our WildKitchen x Carousel summer series is a celebration of fire, smoke and ash.
DATES: You Choose

Pecking House

BROOKLYN

Why did the chicken cross the Atlantic? TO BLOW YOUR MINDS. Brooklyn’s Pecking House is the home of New York’s hottest fried chicken (literally). With a waiting list 10,000 strong and a legion of super fans from Eater to the New York Times, Pecking House's cult status is the real deal. Get set for a fortnight of lip-tingling Tianjin chillies, Sichuan peppercorns and duck fat, as we welcome a true culinary phenomenon to Fitzrovia.
DATES: 21st May - 1st June

WildKitchen x Carousel

WildKitchen x Carousel

BROOKLYN

Pecking House

BROOKLYN

Pecking House

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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Our guest chef next week is @helensgraham, ex-exec chef at London’s insanely popular Bubala. Her menu at Carousel guarantees to impress, filled with flavour packed, vegetable forward dishes like ‘Courgette Skewers, Preserved Lemon, @thekoldsauce, Coriander Seeds, Miso’. Helen is giving vegetables main character energy, and we’re here for it. Book in via the link in our bio.

Our guest chef next week is @helensgraham, ex-exec

 Our guest chef this week, María Hashimoto, knows how it’s done.  After spending 12 years working on restaurant floors, you’re going to pick up a thing or two about cooking. Whilst working with Enrique Olvera, from Ticuchi to Pujol, María took the leap from front to back of house, taking all of the technique and losing none of the charm.   Drawing on her Mexican-Japanese roots, María’s dishes don’t miss a single beat. Bright colours, zingy flavours, textures and a crazy bounty of ingredients (who knew grasshoppers tasted so good?) come together in a magical, memorable way. Swipe for quick-fire explanation of why her residency sold out: ‘Crab Sando’; ‘Seasonal Temaki’; and ‘Mango Ceviche’. Until next time…

Our guest chef this week, María Hashimoto, knows

Hash brown, ‘nduja, pickled mussel, anchovy If you’ve been to the wine bar before, chances are you’ve already tried this rocket of a snack. With the addition of pickled mussels, chances are you’ll want to try it again. And we don’t blame you. Book in via the link in our bio.

Hash brown, ‘nduja, pickled mussel, anchovy If

We’re on the lookout for enthusiastic go-getters to fill two fantastic roles here at Carousel. 𝐒𝐚𝐥𝐞𝐬 𝐚𝐧𝐝 𝐄𝐯𝐞𝐧𝐭 𝐌𝐚𝐧𝐚𝐠𝐞𝐫 | full-time As our new sales and events manager, you’ll be Carousel’s most important brand ambassador. You will be responsible for handling Carousel’s inbound events enquiries, providing a personalised response, creating tailored proposals and organising viewings to showcase the very best of what we offer. A warm and friendly personality and excellent knowledge of our story, our core values and the scope of what we offer are all essential. 𝐄𝐯𝐞𝐧𝐭𝐬 𝐏𝐫𝐨𝐝𝐮𝐜𝐞𝐫 | part-time As an events producer at Carousel, you will be responsible for delivering our revolving calendar of award-winning events, from enquiry through to execution, feedback, and follow-ups. Applying flair and imagination to every brief, you will create extraordinary experiences for our clients, developing lasting relationships with them as you go. This role is all about being great with people, so a friendly personality and a good sense of humour are key. We need confident and adaptable problem solvers who will take ownership of a situation to deliver the best outcome. If you love the look of what we do here, and either of these roles sound like they’re made for you, please get in touch. Send your CV and covering letter to info@carousel-london.com - we’d love to hear from you. To read more about each role, head to the link in our bio and click ‘Join Our Team’.

We’re on the lookout for enthusiastic go-getters

 Our guest chef this week @haaaaashhhhhhi effortlessly weaves the best of Mexico and Japan into elegant, hyper-original dishes like ‘Watermelon Grasshopper Salad’ and ‘Bean Kimchi Tostada’, quite literally bursting with flavour. There are only a few seats remaining throughout the week, and judging by these dishes, they’re not sticking around. Head to the link in our bio to grab yours.

Our guest chef this week @haaaaashhhhhhi effortles

 𝐎𝐮𝐫 𝐠𝐮𝐞𝐬𝐭 𝐜𝐡𝐞𝐟 𝐥𝐢𝐧𝐞-𝐮𝐩 𝐟𝐨𝐫 𝐭𝐡𝐞 𝐧𝐞𝐱𝐭 𝐦𝐨𝐧𝐭𝐡... 𝟳𝘁𝗵 - 𝟭𝟭𝘁𝗵 𝗠𝗮𝘆 | 𝗠𝗮𝗿í𝗮 𝗛𝗮𝘀𝗵𝗶𝗺𝗼𝘁𝗼 | 𝗦𝗶𝗻𝗮𝗹𝗼𝗮 The Mexican-Japanese rising star brings her thrilling no-fixed-address omakase to London for five white hot nights. Expect knockout dishes like ‘Mahi-Mahi, Habanero Salt, Avocado Mousse, Blue Corn Tostada’; ‘Watermelon, Seaweed, Shichimi Grasshoppers’; and ‘Crab, Mustard Seed, Negi, Apple’. @haaaaashhhhhhi 𝟭𝟰𝘁𝗵 - 𝟭𝟴𝘁𝗵 𝗠𝗮𝘆 | 𝗛𝗲𝗹𝗲𝗻 𝗚𝗿𝗮𝗵𝗮𝗺 | 𝗟𝗼𝗻𝗱𝗼𝗻 Fresh from steering Bubala to icon status with her signature brand of vegetable-forward magic, Helen joins us for the latest leg of a rather epic solo tour. On the menu? A delightful mash-up of ideas magpied from cuisines across Eastern Europe, the Middle East and North Africa, and her own Jewish diasporic roots. Enjoy… @helensgraham 𝟮𝟭𝘀𝘁 𝗠𝗮𝘆 - 𝟭𝘀𝘁 𝗝𝘂𝗻𝗲 | 𝗣𝗲𝗰𝗸𝗶𝗻𝗴 𝗛𝗼𝘂𝘀𝗲 | 𝗕𝗿𝗼𝗼𝗸𝗹𝘆𝗻 Why did the chicken cross the Atlantic? TO BLOW YOUR MINDS. Eric Huang’s ‘Pecking House’ is the home of New York’s hottest fried chicken (literally). With a legion of super fans from Eater to the NY Times, its cult status is the real deal. Get set for a fortnight of lip-tingling Tianjin chillies and Sichuan peppercorns, all the way from Brooklyn. @pecking_house 𝟰𝘁𝗵 - 𝟴𝘁𝗵 𝗝𝘂𝗻𝗲 | 𝗘𝗻𝗳𝗶𝗻 | 𝗔𝗹𝘀𝗮𝗰𝗲 Michelin-starred Enfin is a locavore’s love letter to Alsace, sheltered in the foothills of the Vosges mountains. Championing provenance at every touch point, the religiously seasonal menus include dishes like ‘Grilled Mackerel, Sweet and Sour Alsace Melon’; ‘Spinach-Yuzu Ravioli, Onion Broth’; and ‘Osso Bucco Gourmand’. @enfinbarr Click the link in our bio to book in.

𝐎𝐮𝐫 𝐠𝐮𝐞𝐬𝐭 𝐜𝐡𝐞𝐟

 The new No. 23 is here, and it’s got a whole new attitude. A full spectrum of smoky mezcals, a thoughtfully crafted cocktail list and some seriously tasty snacks to boot. Swing by to check out the new space, Tuesday to Saturday, 5 ‘til late. We can’t wait to show you what we’ve been up to.

The new No. 23 is here, and it’s got a whole new

 When Punk Royale said they were coming to “f*** things up”, they weren’t kidding. Here’s a glimpse through the looking glass to our most bonkers residency to date (and this is the second time they’ve visited).

When Punk Royale said they were coming to “f***

𝐖𝐢𝐥𝐝𝐊𝐢𝐭𝐜𝐡𝐞𝐧 𝐱 𝐂𝐚𝐫𝐨𝐮𝐬𝐞𝐥 Niklas Ekstedt | 31st May & 1st June Swedish super chef Niklas Ekstedt joins us for the next instalment of our summer guest chef series at Guy Ritchie’s Wiltshire estate, with a live fire menu inspired by ancient Scandinavian traditions. Resurrecting long-lost cooking techniques, Ekstedt’s eponymous Michelin-starred restaurant produces elegant and astonishingly creative dishes each and every day, with burning wood the only source of heat. Think ‘Asparagus, Bone Marrow, Fermented Beetroot Juice’; ‘Langoustine, Seaweed, Pine Shoot’; and ‘Rhubarb Almond Cake, Charcoal Cream’. Following on from Adriana Cavita next weekend, Niklas is the second chef to fire up the lakeside WildKitchen. With a starring role in The Gentlemen, the live fire kitchen is the embodiment of Guy Ritchie’s passion for outdoor cooking. Just 18 guests per sitting will join us for the English countryside’s answer to the Fäviken experience, enjoying a tasting menu cooked exclusively over fire, before spending the night at a newly renovated farmhouse on the Ashcombe Estate. Click the link in our bio to book in.

𝐖𝐢𝐥𝐝𝐊𝐢𝐭𝐜𝐡𝐞𝐧 𝐱

Malted barley & stout caramel ice cream @templetonollie has been on the lookout for some used barley for a hot minute now. A by-product of brewing beer, roasted barley takes on an intense roast coffee flavour that he believes is destined for another life. On a recent recce to Guy Ritchie’s Ashcombe Estate for our upcoming WildKitchen x Carousel series, Ollie swung by the legendary director’s onsite Gritchie brewery. A little sweet talking and he was coming back with the goods. The result? Malted barley ice cream and stout caramel, sandwiched between two perfectly crunchy biscuits. Best enjoyed with a glass of PX on our terrace. Click the link in our bio to book in.

Malted barley & stout caramel ice cream @templeto

 Scallop, chintextle, brown butter Our summer wine bar refresh is packed with the best of this season’s bounty and guaranteed to have you salivating. Here, scallop muscle and coral is brushed with chintextle - a dried shrimp paste from Oaxaca - then laid straight over the hot coals. Smokey and sweet, Ollie finishes the dish with a brown butter sauce for another hit of indulgence. Eat it with a knife and fork, use it to dunk your bread. Hey, drink it straight from the shell, we won’t stop you. Book via the link in our bio.

Scallop, chintextle, brown butter Our summer wine

 We’re launching a brand new offering in No. 23 next week. If you like smokey mezcal cocktails and tasty as hell tostadas, form an orderly queue. Keep an eye out here for more news, and in the meantime, get a load of this basil and chilli infused goodness…

We’re launching a brand new offering in No. 23 n

 Asparagus, salsa verde, hazelnuts, herb salad. Fresh produce, fresh ideas and fresh on the menu this week. Come and get your spring fix here in the wine bar. Book in via the link in our bio.

Asparagus, salsa verde, hazelnuts, herb salad. F

 Michelin-starred @chef_gbm on how he’s combining the best of British with rare Levantine ingredients to create something very special for his menu at Carousel. A few seats remain for the second week of this standout residency with @prism_berlin . Head to the link in our bio to grab yours. You really don’t want to miss this.

Michelin-starred @chef_gbm on how he’s combining

 A few bright corners from @theordinary’s event in our White Room last week. No matter the occasion, our events spaces provide the perfect setting. Head to the link in our bio and tap ‘Hire & Events’ to find out more about our versatile spaces.

A few bright corners from @theordinary’s event i

 𝐖𝐢𝐥𝐝𝐊𝐢𝐭𝐜𝐡𝐞𝐧 𝐱 𝐂𝐚𝐫𝐨𝐮𝐬𝐞𝐥 𝗔𝗦𝗖𝗛𝗢𝗠𝗕𝗘 𝗘𝗦𝗧𝗔𝗧𝗘, 𝗪𝗜𝗟𝗧𝗦𝗛𝗜𝗥𝗘 Our one-of-a-kind summer series with @ccwildkitchens is fast approaching. For this celebration of live fire cooking in all its elemental glory, we’ve turned to our little black book of culinary legends and assembled a stellar line-up of Carousel alumni for eight weekends over May, June, July and August. Here’s a look at the first four guest chefs joining us by the lake at Guy Ritchie’s Wiltshire estate: 10th & 11th May | @cavitaadriana | @cavita.restaurante 31st May & 1st June | @niklasekstedt | @ekstedtrestaurant 7th & 8th June | @thomas_straker | @strakers__ 14th & 15th June | @chetsharmaox | @bibi_ldn Menus will be dropping soon, but tickets are flying already. Keep an eye out here for more details, or head to the link in our bio to secure your seat at the WildKitchen. For an unforgettable country escape, you can even book to stay the night in a beautifully renovated farmhouse on the estate. 𝙄𝙣 𝙥𝙖𝙧𝙩𝙣𝙚𝙧𝙨𝙝𝙞𝙥 𝙬𝙞𝙩𝙝 𝙎𝙝𝙤𝙬𝙚𝙧𝙞𝙣𝙜𝙨 𝙏𝙧𝙞𝙥𝙡𝙚 𝙑𝙞𝙣𝙩𝙖𝙜𝙚 𝘾𝙞𝙙𝙚𝙧 𝙖𝙣𝙙 𝙂𝙖𝙩𝙩𝙚𝙧𝙩𝙤𝙥 𝘿𝙧𝙞𝙣𝙠𝙨 𝘾𝙤.

𝐖𝐢𝐥𝐝𝐊𝐢𝐭𝐜𝐡𝐞𝐧 𝐱

Langoustines are impressively armoured, and for good reason: they’re delicious. Not just to humans, but to a whole host of sea creatures who want a sweet fix. Wrapped in crispy kadayif (a finely shredded filo typically used in Middle Eastern desserts), this snack delivers. Big time. Served with a brown butter hollandaise and harissa for dipping, this is one of eight masterful creations on @prism_berlin’s menu this week and next. Book in via the link in our bio to see, first hand, why @chef_gbm has retained a Michelin star five years on the bounce.

Langoustines are impressively armoured, and for go

 Tagliolini, St. George mushroom, parmesan, breadcrumbs. It’s on the wine bar menu at lunch and dinner, and it’s sensational. See you there.

Tagliolini, St. George mushroom, parmesan, breadcr

 A handful of the exceptional dishes on the menu this week and next with Michelin-starred @chef_gbm of @prism_berlin. Mackerel Tartare Aburi, Loquat Kosho, Ponzu, Coffee Oil, Sesame Cod, Verjus, Squid XO Akkoub, Scallops, Lamb Dashi Head to the link in our bio to book in.

A handful of the exceptional dishes on the menu th

 The time has come. This Saturday will be the last day of @chucksnyc *cough cough* two week residency over in No.23. So not only is this the final week of Chuck’s (for now…) but the last week of No. 23 as we know it. That’s right. We’ve got exciting plans for the space which we can’t wait to share with you soon. Keep an eye out here for news of what’s coming, or pop in this week to grab a burger (one of the team is sure to spill the beans on what’s happening next). 📸 @sidewalk_kitchens

The time has come. This Saturday will be the last

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Wine Bar
Tuesdays to Saturdays, 12pm ’til late

Prix fixe side bar

Prix Fixe Lunch

£22 for two courses // £25 for three

Tuesdays to Fridays, 12pm – 3pm

*Please note, lunch bookings are for the Wine Bar. Our guest chef residencies are evenings only.

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WildKitchen x Carousel

Ashcombe Estate, Wiltshire

Multiple Dates

Helen Graham Profile

Helen Graham

London

14th – 18th May

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Pecking House

Brooklyn

21st May – 1st June

Barr_02

Enfin

Alsace

4th – 8th June

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Hugo Durán

Mexico City

11th – 15th June

kisume0229

Yonge Kim

Melbourne

18th – 22nd June

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