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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.

Parzival

Prague

Introducing the latest chapter for our good friend Gal Ben-Moshe. Calling time on seven years of prism, Gal has handed back his Michelin star in favour of a new challenge. Opening in Prague, Gal's back with a menu of easy-going firecrackers like 'Mussel Tempura, Chicken Toast, Sesame, Herb Salad, Red Pepper and Walnut Cream'.
DATES: 5th - 8th November

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

Thomasina Miers

London

We’re rolling out the red carpet as we get set to welcome author, broadcaster, co-founder of Wahaca and all-round culinary trailblazer, Thomasina Miers onto Charlotte Street. Bringing a fresh take on the joyful flavours that first made Wahaca a household name 18 years ago and a sneak peek at dishes from her new cookbook ‘Mexican Table’.
DATES: 11th - 14th November

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

Riverine Rabbit

Birmingham

Meet Ash Valenzuela-Heeger, rock star chef patron of Birmingham's Bib Gourmand-garlanded, Riverine Rabbit, and the winner of this year's Michelin 'Young Chef Award'. At this cult Stirchley favourite, Ash’s South African roots intertwine with the best of British produce in viral-level-of-hype dishes like ‘Ex-Dairy Beef, Maitake Mushroom, Wiltshire Truffle’.
DATES: 18th - 22nd November

Diego Gutierrez

Lima

Diego joins us from Lima with a thrilling taste of the Peruvian new wave. From Azurmendi and El Celler de Can Roca, to Noma and Boragó, Diego has an embarrassment of experience in genre-defining restaurants worldwide. Get set for a playful menu of remixed Peruvian classics that will blow your minds.
DATES: 25th - 29th November

Parzival

Prague

Introducing the latest chapter for our good friend Gal Ben-Moshe. Calling time on seven years of prism, Gal has handed back his Michelin star in favour of a new challenge. Opening in Prague, Gal's back with a menu of easy-going firecrackers like 'Mussel Tempura, Chicken Toast, Sesame, Herb Salad, Red Pepper and Walnut Cream'.
DATES: 5th - 8th November

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

Thomasina Miers

London

We’re rolling out the red carpet as we get set to welcome author, broadcaster, co-founder of Wahaca and all-round culinary trailblazer, Thomasina Miers onto Charlotte Street. Bringing a fresh take on the joyful flavours that first made Wahaca a household name 18 years ago and a sneak peek at dishes from her new cookbook ‘Mexican Table’.
DATES: 11th - 14th November

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

Riverine Rabbit

Birmingham

Meet Ash Valenzuela-Heeger, rock star chef patron of Birmingham's Bib Gourmand-garlanded, Riverine Rabbit, and the winner of this year's Michelin 'Young Chef Award'. At this cult Stirchley favourite, Ash’s South African roots intertwine with the best of British produce in viral-level-of-hype dishes like ‘Ex-Dairy Beef, Maitake Mushroom, Wiltshire Truffle’.
DATES: 18th - 22nd November

Diego Gutierrez

Lima

Diego joins us from Lima with a thrilling taste of the Peruvian new wave. From Azurmendi and El Celler de Can Roca, to Noma and Boragó, Diego has an embarrassment of experience in genre-defining restaurants worldwide. Get set for a playful menu of remixed Peruvian classics that will blow your minds.
DATES: 25th - 29th November

Ashcombe Estate x Carousel

Ashcombe Estate x Carousel

London

Thomasina Miers

London

Thomasina Miers

Birmingham

Riverine Rabbit

Birmingham

Riverine Rabbit

Lima

Diego Gutierrez

Lima

Diego Gutierrez

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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Diego Gutierrez joins us from Lima with a thrilling taste of the Peruvian new wave. From three-star Azurmendi and El Celler de Can Roca, to Noma and Boragó, where he headed up the R&D kitchen, Diego has an embarrassment of experience in genre-defining fine dining restaurants worldwide. Underpinned by a deep understanding of fermentation and flavour development, Diego is a born innovator guided by a methodical, cerebral approach and a child-like curiosity for the new and the wonderful. Right now you can find him overseeing multiple exciting projects back in Lima, including Cosmos heladería (‘plant-based ice creams from outer space’), but it wasn’t long ago that he was working alongside our pal Dimitrios Moudious in the half light of a Chilean development kitchen. When Dimi says you need to get this guy in, you sit up and listen. And we’re grateful to Dimi that he did. Peppered with an apothecary of Andean and Amazonian ferments like cocona, macambo and smoked aji amarillo, Diego’s playful Carousel menu features imaginative remixes of Peruvian classics like ‘Chilcano’ (Peruvian dashi, roasted apples, charapita, chilli) and ‘Ceviche’ (hamachi, preserved fruits, tumbo, tonka bean, seaweed) that demand attention. Bring a hat, as this one’s going to blow your minds.

Diego Gutierrez joins us from Lima with a thrillin

 Next week we welcome back a familiar face into the Guest Chef kitchen as our good friend Gal Ben-Moshe returns, hot off the back of his latest opening in Prague, Parzival. For his week with us, Gal’s pulling out all the stops with a menu of Mediterranean-influenced firecrackers like ‘Mussels Tempura, Chicken Toast, Sesame, Herbs Salad, Red Pepper and Walnut Cream’, ‘Lamb Wellington, Coffee Jus, Onion Purée, Blackberries, Endive’ and ‘Cod Iskender, Tomatoes, Yoghurt, Bread, Brown Butter, Lamb Fat’. Featuring six courses, each with a very personal story to tell, the menu at Parzival marks a departure from the formality of Gal’s past: “It’s not supposed to be overly ostentatious. The era of fine dining is thankfully over. Parzival is my personal statement; its value is in the experience.” Those of you familiar with Gal’s cooking know this isn’t one to be missed and for those unfamiliar, hit the link in our bio to get acquainted.

Next week we welcome back a familiar face into the

 We’re on the lookout for a new restaurant manager and some experienced front of house to join our team in the coming weeks. We’re after people with experience in fast-paced environments that love to make service flow as smoothly for the team as they do for the guests. So, if you’re looking for your next challenge, then hit the link in our bio to find out more about the role and how you can apply.

We’re on the lookout for a new restaurant manage

 Refreshing our Wine Bar menu is always a nice exercise, exploring new ingredients and different techniques that not only helps us keep it fresh for all of you who visit but means our chefs get to flex their creative muscles too. Hitting the menu this week, our ‘Grilled duck, quince & almond mole, pomegranate’. A bit of a showstopper, comforting, autumnal and delicious. Sit back and enjoy as Ollie runs you through the process; from brining to ageing, then oven to grill where it spends a few final moments rendering itself into perfect poise. Accompanied by the cured and confited legs, some greens and a warming sauce that’ll have you murmuring the words ‘𝘎𝘦𝘵 𝘵𝘩𝘦 𝘧𝘪𝘳𝘦 𝘰𝘯’. 𝘈𝘷𝘢𝘪𝘭𝘢𝘣𝘭𝘦 𝘢𝘵 𝘣𝘰𝘵𝘩 𝘭𝘶𝘯𝘤𝘩 𝘢𝘯𝘥 𝘥𝘪𝘯𝘯𝘦𝘳, 𝘵𝘪𝘮𝘦 𝘵𝘰 𝘱𝘶𝘭𝘭 𝘶𝘱 𝘢 𝘤𝘩𝘢𝘪𝘳.

Refreshing our Wine Bar menu is always a nice exer

 This week we have Mexico City royalty in the house. Chef Gerardo Vázquez Lugo joins us from his legendary Azcapotzalco outpost, Nicos, for a week of foundational cooking. Nicos has been feeding generations of chilangos since 1957 — it’s part of the fabric of its community, a restaurant that chefs of all shapes and sizes visit for inspiration and it’s even where our very own Pachi got his start. So when Gerardo said he fancied a trip to London, there was only one answer: sí, por favor. His menu is an education in traditional Mexican fare, guided by tradition but always moving forward. Six decades on, they’re still setting the standard. It’s a rare chance to taste a little piece of culinary history. Don’t sleep on this one.

This week we have Mexico City royalty in the house

 We’re back with another weekly wander through the Carousel multiverse. This week, we’re thrilled to welcome Gerardo Vázquez Lugo, the force behind Mexico City institution Nicos, into the Guest Chef kitchen. Nicos is Mexico City’s answer to St John or The River Café, a part of the fabric of Azcapotzalco since 1957, serving up honest, ingredient-led cooking to generations of chilangos. Over in the Wine Bar, the menu’s had an autumnal refresh, think comforting, seasonal plates made for the cooler evenings — and a shiny new specials board to match. In No.23, Tom and Charles have been deep in menu development mode, with plenty of exciting new drinks hitting the bar this week. And if you missed it, Chuck’s sensational smashburger has made Time Out’s list of the Best Burgers in London — fair to say, we couldn’t agree more. Meanwhile, our events team superhero’s are deep in the busy season already, pulling off everything from weddings to private lunches and now, gearing up for another week of dinners, parties and general organised chaos. Why not join us for the ride?

We’re back with another weekly wander through th

 Meet Ash Valenzuela-Heeger, rock star chef patron of Birmingham’s Bib Gourmand-garlanded, Riverine Rabbit, and the winner of this year’s Michelin ‘Young Chef Award’. At this twelve-seater Stirchley favourite, Ash’s South African roots intertwine with the best of British produce in a menu that changes almost daily. It’s highly creative, carefully considered, and bubbling with all the technique and phantasmagoria of a chef who mastered her craft at The Ledbury***, Dinner by Heston** and Carters of Moseley*. It’s dishes like ‘Ex-Dairy Beef, Maitake Mushroom, Wiltshire Truffle’; ‘Chalkstream Trout, Nam Phrik, Thai Herbs’ and ‘White Chocolate, Passion Fruit, Tahitian Vanilla’ that are planting the flag. We’re in must-try territory with this one. Don’t miss it. 𝗜𝗻 𝗰𝗼𝗹𝗹𝗮𝗯𝗼𝗿𝗮𝘁𝗶𝗼𝗻 𝘄𝗶𝘁𝗵 𝗞𝗿𝗼𝗻𝗲 𝗖𝗮𝗽 𝗖𝗹𝗮𝘀𝘀𝗶𝗾𝘂𝗲.

Meet Ash Valenzuela-Heeger, rock star chef patron

Over the years our upstairs event spaces have hosted everything from creative workshops and product launches to the odd wild party or two — but nothing quite compares to a great wedding. We’ve been lucky enough to welcome thousands of guests through our doors, all celebrating the only way we know how: gathered around a table with exceptional food, great wine and the people who matter most. Both of our dedicated spaces can be tailored to suit your plans, so whether you’re keeping it intimate or going big, we’ve got it covered. We know planning your day can be stressful, so our superhuman event producers will be with you every step of the way; from first enquiry to last dance, they handle every detail so you can focus on the fun bit. So, if you’re planning something special, drop us a line — and let’s make it a day to remember.

Over the years our upstairs event spaces have host

 Next week, we welcome a chef from not just any restaurant but from one of the true institutions of Mexican cuisine. Since opening its doors in 1957, Nicos has been more than a restaurant, it’s been a classroom, a gathering place, and a living record of Mexico City’s culinary story. A true archive of flavour and craft, quietly shaping the way generations think about Mexican cuisine. Under the stewardship of mother-and-son team María Elena Lugo Zermeño and Gerardo Vázquez Lugo, Nicos has created a bridge between tradition and evolution — a constant reminder that good food is culture, memory, and patience, served by people who care deeply. We asked some of our chefs what Nicos means to them and why Gerardo’s cooking continues to resonate across kitchens around the world. There’s still time to taste it for yourself. Hit the link in our bio to join us.

Next week, we welcome a chef from not just any res

 And just like that, autumn arrives. The nights draw in, the air cools and our kitchen fills with the colours and flavours of the new season. First up is our ‘Pumpkin tempura, guacasalsa, togarashi’ it’s crunchy and crisp with a deliciously fresh, herbaceous kick. The salad’s had a seasonal refresh too. With radicchio starting to enter the fold, we’re leaning right in with our ‘Radicchio and puntarelle salad, anchovies, templegall’ — bitter, salty, and just the right amount of punchy. More new dishes are on their way as the season unfolds so keep your eyes on the menus.

And just like that, autumn arrives. The nights dra

 This week, we’re joined by Coko Becker in the Guest Chef kitchen — a chef whose cooking tells stories from every corner of the world. A true journeyman, Coko has helped steer the course of modern Mexican cuisine at Pujol***, penned award-winning menus for some of London’s most en-vogue spaces (think Tayer + Elementary), and now brings his boundless creativity to Charlotte Street. His menu is alive with global influences; from the far east to places a bit closer to home, yet it’s all grounded in the bold, expressive flavours of Mexico. It’s cooking with rhythm and personality from a truly exciting name in London dining right now. Seats are almost gone for this one. If you’re quick, you might just catch it.

This week, we’re joined by Coko Becker in the Gu

 Last week we shared a glimpse of Lexi’s time with us as part of our Chef Exchange Programme. This week, it’s Nico’s turn and his trip to SEM in Lisbon didn’t disappoint. SEM is a zero-waste restaurant with no bins, no shortcuts, and no compromise. Everything that comes through the door finds a purpose. It’s clever, creative cooking with real intention and the kind of thinking we can really get behind. Cooking alongside Diogo, Bia, Raja and Francisco left Nico feeling energised, full of ideas, and ready to bring a bit of that SEM spirit back to London. We’ll be exploring some of the things Nico learned over the next few weeks so watch this space. Our hope is that some of these ideas ripple through our Guest Chef programme and beyond — the butterfly effect in full flow. Stay tuned for the next Chef Exchange..

Last week we shared a glimpse of Lexi’s time wit

 We’re rolling out the red carpet and dusting off the confetti as we welcome author, broadcaster, Wahaca founder and all-round culinary trailblazer, Thomasina Miers into the Carousel kitchen. Since winning the very first MasterChef in 2005, Thomasina’s been a fixture in kitchens, on bookshelves and across airwaves, championing a style of cooking that’s joyful, purposeful and brimming with Mexican soul. Joining us for the first time after many a “one day” conversation, Tommi lands on Charlotte Street with a menu that distills eighteen years of experience into plates full of colour, spirit and unapologetically loud flavours. Fresh from a rather special six month R&D trip to Mexico, Thomasina will be giving us a first-look at some of the knockout dishes from her latest cookbook ‘Mexican Table’ (signed copies will be available throughout Tommi’s week with us). One the menu? ‘White bean allioli with charred jalapeno oil’, ‘Braised venison with pasilla and prune mole’, ‘Little pumpkin doughnuts with cinnamon & orange sugar’, and more. There are celebrations and there are residencies. This one’s both. Photo credit: @matt_russell

We’re rolling out the red carpet and dusting off

 Burgers, cocktails, weekend — name a better trio. It’s giving Chuck’s signature smashburger, washed down with a No.23 negroni, and not a care in the world. Lunch or dinner, we’ve got you.

Burgers, cocktails, weekend — name a better trio

 And just like that we’re back. The coals are lit, the glassware polished and we’re ready for service. There’s still space to join us, just hit the link to book or if you’re feeling spontaneous walk right in.

And just like that we’re back. The coals are lit

 This week we’re doing things a little differently, the Guest Chef residency is here for just two days, that means you only have tomorrow night & Saturday evening to get a taste for Eric Wan’s sensational cooking. It’s a first-look at the new East London opening, Tempo, from the team behind Dalston’s Dan’s. Eric’s residency offers an enticing first-look at what’s to come from a chef that’s on the rise. Leaning into his Chinese-Vietnamese heritage and connecting the dots between Hong Kong, Vietnam, and the cities that have helped shape him to deliver a menu that sings with flavour and originality. This one’s here for a good time, not for a long time. Jump in.

This week we’re doing things a little differentl

 Some of you might remember our Chef Exchange Programme from earlier this year. Well, round three just wrapped — and this time we welcomed Lexi van Breugel from SEM in Lisbon, while our very own Nico headed out there to swap notes (and probably catch a bit of sun too). SEM is a zero-waste restaurant in the heart of Lisbon. The name literally means without, which gives you a clue to their ethos — no bins, no shortcuts, just smart, creative cooking that ensures nothing goes to waste. It’s the kind of thinking we love, and we can’t wait to see what ideas Nico brings back with him. It was a real pleasure having Lexi in the kitchen for the week. Carousel’s particular brand of organised chaos can take a moment to get used to, but great chefs always seem to find their rhythm fast. Take a look at what Lexi got up to during her week on Charlotte Street — and keep an eye out for part two, when Nico’s turn in Lisbon goes live next week.

Some of you might remember our Chef Exchange Progr

 This week, we’re taking a little break for a private hire, but we’ll be back to business as usual from 𝗙𝗿𝗶𝗱𝗮𝘆 𝟭𝟳𝘁𝗵 𝗢𝗰𝘁𝗼𝗯𝗲𝗿 — with all of our usual offerings. 𝗪𝗶𝗻𝗲 𝗕𝗮𝗿 Back open from 6pm, pouring the good stuff and serving up our seasonal small plates. Honest, delicious, and back with a bang. 𝗡𝗼.𝟮𝟯 𝘅 𝗖𝗵𝘂𝗰𝗸’𝘀 Also from 6pm, dinner service returns. Chuck’s iconic smashburgers are back on the grill, alongside our concise list of agave-led cocktails. 𝗚𝘂𝗲𝘀𝘁 𝗖𝗵𝗲𝗳: 𝗧𝗲𝗺𝗽𝗼 We’re joined by Eric Wan for just a two-night residency, on Friday and Saturday evening chef Eric is offering up a first taste of Tempo ahead of its East London launch. Expect bold, expressive cooking that draws on his Chinese-Vietnamese roots and the cities that have shaped him — a menu that hums with flavour and intent. Hit the link in our bio to book across all of Carousel’s corners. See you this weekend.

This week, we’re taking a little break for a pri

 Old friends, new places. After seven years at the cutting edge of Berlin’s fine dining landscape, our long-time collaborator Gal Ben-Moshe has called time on 𝘱𝘳𝘪𝘴𝘮, handing back his Michelin star in favour of a new challenge in Prague. Introducing Parzival, the latest chapter for Gal and sommelier wife Jacqueline Lorenz and a joyful synthesis of his illustrious career to date, including his formative years in the kitchens of Maze*, Marcus*, Hibiscus** and Alinea***. But 𝘱𝘳𝘪𝘴𝘮 II this isn’t... Featuring six courses, each with a very personal story to tell, the menu at Parzival marks a departure from the formality of Gal’s past: “It’s not supposed to be overly ostentatious. The era of fine dining is thankfully over. Parzival is my personal statement; its value is in the experience’. As ever, dishes like ‘Mussel Tempura, Chicken Toast, Sesame, Herb Salad, Red Pepper and Walnut Cream’; ‘Cod Iskender, Tomato, Yoghurt, Bread, Brown Butter, Lamb Fat’ and ‘Lamb Wellington, Coffee Jus, Onion Purée, Blackberry, Endive’ combine the authentic flavours of the Mediterranean with modern techniques and Gal’s unwavering commitment to letting the freshest ingredients speak for themselves. Mark your diaries.

Old friends, new places. After seven years at the

 It’s the weekend. A good excuse — as if you needed one — for one of Chuck’s outrageously delicious smashburgers and a cocktail from our concise list of cult classics. Time to pull up a chair. We’re here til’ late.

It’s the weekend. A good excuse — as if you ne

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