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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.

Magdalena O’Neal

California

Chef, writer, globe-trotting pop-up host and Dazed100 Changemaker USA, Magdalena O’Neal tells stories whether she’s behind the stove or behind the page. Joining us for a week of big-hearted, big-flavoured cooking steeped in Black American traditions. It’s Southern soul with a global passport.
DATES: 1st - 5th July

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

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

{PAIRED} VII

We’re back at Tate Modern for another unforgettable night of flavour and sound. Hot Chip’s Joe Goddard and Al Doyle team up with Ollie Templeton, chef patron at Carousel, for a one-off dining experience that blurs the line between kitchen and club.
DATES: 8th June

Magdalena O’Neal

California

Chef, writer, globe-trotting pop-up host and Dazed100 Changemaker USA, Magdalena O’Neal tells stories whether she’s behind the stove or behind the page. Joining us for a week of big-hearted, big-flavoured cooking steeped in Black American traditions. It’s Southern soul with a global passport.
DATES: 1st - 5th July

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

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

{PAIRED} VII

We’re back at Tate Modern for another unforgettable night of flavour and sound. Hot Chip’s Joe Goddard and Al Doyle team up with Ollie Templeton, chef patron at Carousel, for a one-off dining experience that blurs the line between kitchen and club.
DATES: 8th June

{PAIRED} VII

{PAIRED} VII

Ashcombe Estate x Carousel

Ashcombe Estate x Carousel

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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Joining us this week in the guest chef kitchen is Magdalena O’Neal. A writer, roamer and teller of tales. From pop-up’s to residencies — Magdalena’s work moves like she does, from Oakland to everywhere, collecting stories, flavours and fragments of history along the way. Her food speaks in the language of Black American traditions but it’s fluent in the global. Each dish a thread, pulling us through the past and into what might be next. Here she runs us through her ‘Sweet potato roll, saffron-spiced butter, smoked salt & honeycomb’, the first thing that guests are treated to on the menu, a prelude to the delicious things that lay in wait. It’s Southern soul with a global passport and you’d be mad to miss it. There’s still space this week if you want to be part of the story, link is in our bio.

Joining us this week in the guest chef kitchen is

From the man who turned chilli fried chicken into a New York obsession, comes something altogether closer to home. Introducing Mama Huang’s (that’s “Hwong’s”, if you’re asking) the deeply personal new project from Eric Huang, the chef, entrepreneur, and proud son of Chinese-American cuisine. The sister spot to Eric’s NYC cult favourite Pecking House, Mama Huang’s is, as the name suggests, a homage to his mother and inspired by the family restaurant in Queen’s, Peking House (no ‘c’), where he first fell in love with the hustle and bustle of the kitchen. Expect the signature chilli fried chicken, of course, but here it’s joined by banquet-level showstoppers, like ‘Lobster and spinach salad, Grand Marnier sauce’, ‘Ma Po Menudo, avocado, chicken fat rice’ and ‘Grilled snow pea shoots, confit garlic, lemon’. It’s a menu that reads like a who’s who of reimagined classics. This is cooking with deep roots and bold swagger. Less fusion, more heritage. At a time when the genre is fading in the States, Eric is giving it new life in London. Not trying to be Beijing or Sichuan – just beautifully, unmistakably Chinese-American.

From the man who turned chilli fried chicken into

Some things just deliver. The first blossoms of spring. A cold drink in the sun. Or the arrival of peak strawberries from our friends at Flourish Produce. Sure, we could go all classic Wimbledon with it but as the heat is settling in and showing no signs of shifting, we’ve gone in a cooler direction. Here Ollie runs you through our strawberry sorbet with elderflower cream and pineappleweed. It’s soft, sharp, floral and cold. Guaranteed joy. You’ll find it on the à la carte, lunch prix fixe and Let Us Choose menus, join us and dive in.

Some things just deliver. The first blossoms of sp

 They say you can tell a lot about a place by its house wine. So let’s start with our white. Crisp, clean, and compelling. It’s 100% Trebbiano from Abruzzo — bright, versatile, and just as happy flying solo as it is paired with something tasty from the Wine Bar kitchen. Ideally enjoyed chilled on the Charlotte Street terrace, but we’re not here to tell you how to live. More from Josh on our list coming soon. Stay tuned. Wine Bar | Midday - 11:30pm

They say you can tell a lot about a place by its h

 Our summer series at Guy Ritchie’s stunning Wiltshire estate is now in full swing. We’ve had some incredible chefs grace the lakeside WildKitchen so far, with more big names to come. Our line-up for the next few weeks includes heavyweights like Charlie Tayler (Aulis, London), Alex Nietosvuori (Hjem, Northumberland), Gal Ben-Moshe (prism, Berlin) and Adriana Cavita (Cavita, London) to name just a few. Alongside the unforgettable live fire tasting menus, guests can also soak up Ashcombe’s breathtaking landscapes over an entire weekend, with leisurely walks, wild swimming and fireside nightcaps the order of the day. Hit the link in our bio if you’d like to find out more.

Our summer series at Guy Ritchie’s stunning Wilt

 This week in the guest chef kitchen is compelling new voice, Jacky Chan, who joins us from Pimlico powerhouse, A.Wong**. Jacky’s residency is the meeting point between classical Chinese technique and Western influence, delivered with clarity, confidence and no shortage of flavour. Watch back as he runs us through the team briefing from last night with a sneak peek at some of the delicious things that have been going out over the pass. Jacky’s bold, flavour-forward take on the ever-shifting dialogue between Chinese and British food culture has reached near fever-pitch with very limited places left for the end of the week, so run don’t walk.

This week in the guest chef kitchen is compelling

We caught up with the Oakland-born chef and writer, Magdalena O’Neal, ahead of her week in the Carousel guest chef kitchen to talk roots, flavour and the power of a good story. Magdalena’s cooking is a love letter to her Southern heritage and California’s vibrant produce, think big-hearted, bold-flavoured food that’s as soulful as it is seasonal. She’s a globe-trotting pop-up host with a pen in one hand and a spatula in the other, celebrating the voices and dishes that have shaped her. Expect comfort, craft and a whole lot of flavour. It’s going to be one for the books — and yes, there’s still room at the table (for now). 📷 - @harpdigitalmedia

We caught up with the Oakland-born chef and writer

 Sound the alarm. New York’s fried chicken phenomenon, Pecking House, returns to Charlotte Street. That’s right, this is not a drill. Eric Huang, the fryer-in-chief and all-round flavour sorcerer returns to Carousel with his cult Brooklyn hit, expect more of his signature Southern crunch, lip-smacking Taiwanese heat and fireworks of flavour. It’s big, unapologetic energy and we’re here for it. What started as a pandemic pivot in his parents’ Queens restaurant has become a full-blown movement; 10,000-strong waitlists, the opening of his own space, and fried chicken that hits like a love song and a lightning bolt all at once. There’s a reason you can count The New York Times and Eater amongst the legion of superfans. Last time was wild. This time, we’re going bigger. The internationally recognized king of the chicken wing is coming in even hotter. We’ll be ripping up the rulebook for this one, offering staggered bookings and a tight menu of undisputed P.H. classics, so everyone gets a taste of the magic. Think ‘Chilli Fried Chicken’, ‘Marinated aubergine, XO sauce, basil’ and ‘Wok-fried lettuce, crispy garlic’. If you thought it was a roadblock last time round, think again.

Sound the alarm. New York’s fried chicken phenom

 At the start of the month, we shared a glimpse of our team visit to @flourishproduce, a small farm in Cambridgeshire doing big things. Picking up where we left off, our chefs have returned to Carousel feeling inspired by everything they learnt with Calixta and her team. Having spent the day learning about how soil health, biodiversity and careful land stewardship all feed into the ingredients we cook with, and the dishes we serve. Not to mention getting to try an abundance of delicious things. It’s now time to see the first of the season’s harvest begin to arrive: summer greens, cucumbers, shiso, courgettes, strawberries, pineappleweed…all finding their way into the Wine Bar — both on the à la carte and our 𝗟𝗲𝘁 𝗨𝘀 𝗖𝗵𝗼𝗼𝘀𝗲 menu. With the summer just starting to kick into gear, you can expect plenty more to come from the fields at Flourish. Stay tuned for more to come in our farm to table story. P.S. We’re still on the lookout for a Senior Chef de Partie, so if trips like this and the thought of working alongside some of the worlds best chefs piques your interest, then get in touch via the link in our bio.

At the start of the month, we shared a glimpse of

We’re currently looking for an amazing Senior Events Producer to join our growing team here at Carousel. As part of our Events team you’ll be responsible for managing projects across all of the varied events we hold here on Charlotte Street, at Shoreditch Arts Club and beyond. From weddings, to birthdays, parties and product launches, you’ll be dealing with a whole host of different clients with different needs so we’re after someone who is approachable, calm under pressure and a real problem solver (bonus points if you like to get creative). You’ll get the chance to work with some amazing brands like Netflix, Sony and the BBC to name just a few, every day’s a different challenge. If this sounds like you then hit the link in our bio to find out more about the role and how you can apply.

We’re currently looking for an amazing Senior Ev

 We think it’s safe to say that Summer has well and truly arrived and with the sunshine comes a few fresh arrivals on the Wine Bar menu designed for warmer days and balmier evenings. Take our sea bream* ceviche, it’s exactly what you want when the temperature’s heading north. Fresh, zingy and delicious. You’ll find it on both our à la carte and 𝗟𝗲𝘁 𝗨𝘀 𝗖𝗵𝗼𝗼𝘀𝗲 menus — best enjoyed out on the Charlotte Street terrace, chilled glass in hand. *As ever, our menus move with the seasons so dishes may change. 𝗟𝗲𝘁 𝗨𝘀 𝗖𝗵𝗼𝗼𝘀𝗲 | Tues–Sat | 5:30–9:30pm | £49.5pp

We think it’s safe to say that Summer has well a

 This week we’re handing over the reins of the Guest Chef kitchen to one of our very own. Our Head Chef, José Lizarralde, is stepping out of the Wine Bar for a week-long tribute to his hometown, Mexico City. José has been with us for over 3 years, helping to forge the identity of the food in the Wine Bar whilst simultaneously keeping things running smoothly on countless guest chef residencies. He’s rubbed shoulders with the very best and now he’s showing us what it’s all about. This one’s personal, a celebration of place, memory and proper sobre mesa. Think of it like long, lazy lunches that drift into dinner. That golden hour glow. A table full of old friends and new ones. Cold beers. Big flavours. Laughter in the corners of the room. All the good stuff. As ever, José’s not holding back. He’s spoiling us all with a menu that’s been crafted with the upmost care and attention to detail. Watch back as he runs us through some elements of his seafood platter. The rest of the menu is just as knockout: bold, generous, unmistakably José. With only a few spots remaining for the end of the week, you’d better move fast if you want in.

This week we’re handing over the reins of the Gu

 𝗪𝗲’𝗿𝗲 𝗴𝗿𝗼𝘄𝗶𝗻𝗴 𝘁𝗵𝗲 𝗳𝗮𝗺𝗶𝗹𝘆. Carousel is on the hunt for a 𝘚𝘦𝘯𝘪𝘰𝘳 𝘊𝘩𝘦𝘧 𝘥𝘦 𝘗𝘢𝘳𝘵𝘪𝘦 to join our brilliant kitchen team. This is a varied role as you’ll be working across all aspects of the Carousel kitchen offerings. One minute you’re plating knockout small plates in our Wine Bar using outrageously good produce; the next you’re collaborating with one of the world’s most exciting chefs as part of our ever-changing Guest Chef programme. One week might take you to Guy Ritchie’s Ashcombe Estate, the next to the Tate Modern for a {PAIRED} dinner. No two days are the same, and that’s exactly how we like it. We’re big believers in quality; quality cooking, quality ingredients, quality of life. We run a tight, happy ship built on respect, curiosity and a shared love of what we do. With over two decades of collective Carousel experience in our Senior Leadership Team, we’re here to support you and help you grow. Sound like your kind of thing? Hit the link in bio to apply.

Michelin-starred Chispa Bistro lands on Charlotte Street with a smouldering fusion of fire, finesse and flavour. One of Madrid’s most exciting projects ties together global ingredients, razor-sharp technique and culinary theatre for a truly unique experience. Helmed by the young Argentine-sensation, Juan D’Onofrio who at just 26 has carved out one of the city’s most compelling kitchens. Argentine-born, Barcelona-trained and sharpened by the likes of Mina* (Bilbao) and Santceloni** (Madrid). His cooking is technical, understated and fiercely instinctive. Connecting the dots between Spanish, Latin American and Asian cuisine, Juan bridges the flavour divide with a dedication to the oft-overlooked art of the sauce, those seamless, vividly expressive reductions treated as the heartbeat of a dish – It’s intimate, unflashy, and quietly electric. Super-charging impeccable, simple ingredients to new heights, think ‘Quisquilla prawn, clarified banana broth, palp cortado’ and ‘Burnt tomato water, confit tomato, chimichurri oil’ the result is a harmonious experience of flavour.

Michelin-starred Chispa Bistro lands on Charlotte

At Carousel we’re all about discovery, whether that’s what’s on the pass or what’s in your glass. Over in the Wine Bar, our ever-evolving list is full of bottles we’re genuinely excited about: unique ones, rare ones and just plain delicious ones. In this new series, our in-house wine obsessive and GM, Josh, will be uncorking a few favourites from hidden gems to under-the-radar bangers and unsung heroes that deserve their moment in the sun. First stop: Liguria, where we get you acquainted with the wines of Aris Blancardi. Salty sea air, steep vineyards, and a glass that tastes like rich stone fruits, honey, and a touch of spice all underpinned by mouthwatering salty minerality. This and a whole lot more can be discovered for those curious enough, keep an eye out for more in the series.

At Carousel we’re all about discovery, whether t

 Jumping on the Carousel next week is one of our very own. Head Chef José Lizarralde AKA Pachi steps up to the plate with a love letter to the cantinas, fondas and street food stalls of his hometown, Mexico City (or DF, as the locals still call it). A driving force behind the scenes at Carousel, Head Chef José has been instrumental in shaping the food in the Wine Bar and keeping the wheels turning on countless guest chef residencies but now it’s his turn to take the reins of the guest chef kitchen. You can expect a technical, expressive and eclectic journey drenched in big, bold flavours. Watch for a BTS look at his ‘Suadero quesadilla with chile manzano’ ahead of next week. With limited spaces still available, you’d be mad not to jump on with him.

Jumping on the Carousel next week is one of our ve

 Matthias Ingelmann’s two-night takeover in No.23 got off to a flying start last night. The certified agave-fanatic has crafted an exceptional list of cocktails using @thelostexplorer’s range of consciously crafted tequila and mezcals. 𝗧𝗼𝗻𝗶𝗴𝗵𝘁 is your last chance to come and join us for a ‘Wild Garlic Salmiana Mezcal Martini’, ‘Tomato Tommy’s Margarita’ or one of the best Old Fashioned’s we’ve had the pleasure of drinking. With Carousel’s resident DJs on soundtrack duties all night, come and help us see off Matthias in style. Reserve your space via the link in our bio or just walk straight in, the door’s always open.

Matthias Ingelmann’s two-night takeover in No.23

 𝗦𝘁𝗮𝗿𝘁𝗶𝗻𝗴 𝘁𝗼𝗻𝗶𝗴𝗵𝘁 in No.23 we’re joined by agave alchemist @matthias.ingelmann for a 𝘁𝘄𝗼 𝗻𝗶𝗴𝗵𝘁 takeover in collaboration with @thelostexplorer Matthias is a certified mezcal-fanatic, the former head bartender at Kol Mezcaleria dived headfirst down the agave-rabbit-hole and now spends his time sharing the good word to anyone who will listen (he’s a fountain of knowledge, trust us). He’s dug deep into The Lost Explorer portfolio and curated a serious line up of special cocktails for his takeover, watch as he guides you through his ‘Clover Club with Rhubarb’, one of the many showstoppers to make the list. With DJs playing across both nights and a killer line up of drinks, why not join us and 𝘭𝘪𝘷𝘦 𝘤𝘶𝘳𝘪𝘰𝘶𝘴𝘭𝘺. Reserve your spot via the link in our bio, or you can chance your arm at a walk-in.

This week in the guest chef kitchen we’re joined by Korean rising-star, Jihyun Kim. Her Paris debut, Ébène, is opening later in the year with what promises to be a bold, technical, vegetable-led vision, set to wow the city of gastronomic excellence. Having spent six years at three-Michelin-star L’Arpège under the tutelage of Alain Passard, you can expect a masterclass in refined cooking. As a prelude to the new opening, Jihyun has crafted an intricate and considered menu for her week with us, full of technically tight dishes and delicious pairings. Think ‘Baby turnips, Korean shiso pesto, smoked eel’, ‘Glazed courgettes, vin jaune sauce, escabeche mussels’ and ‘Sweetbread doré au beurre, cockle sauce’, it’s no wonder the excitement is reaching fever-pitch. Experience it here first before the city of lights gets its turn. Vegetarian menu is also available.

This week in the guest chef kitchen we’re joined

 Magdalena O’Neal joins us for a week of big-hearted, big-flavoured cooking. The chef, writer, globe-trotting pop-up host and Dazed100 Changemaker USA centres her work around the idea that food is a bridge – to culture, to memory and most of all, to community. With a cooking style steeped in Black American traditions, we’re celebrating the Fourth of July with a menu packed full of Southern flavours showcasing how Black American cuisine laid the foundation for American flavours. Whether she’s behind the stove or behind the page the theme remains the same: food as a way of gathering, remembering and belonging. A menu with a story to tell; ‘Sticky short ribs, date and tamarind BBQ sauce, sweet peppers’ or ‘Pickled shrimp, tomato jam, cherry tomatoes and horseradish’. It’s Southern soul with a global passport. Magdalena cooks to connect — to people, to place, to something deeper. One plate at a time.

Magdalena O’Neal joins us for a week of big-hear

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{PAIRED} VII
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