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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.

Paula Pedro with Kut Gómez

BAJA CALIFORNIA

A former farmer and market trader from Oaxaca, Paula Pedro’s intuitive command of masa, fermentation and fire offers a fascinating window into Mexico’s unique culinary past. Together with our old friend Kut Gómez, Paula will be showcasing the food of the ‘Baja Oasis’, with a fortnight of black bean and hoja santa tamales and lamb barbacoa with fresh tortillas and ayocotes.
DATES: 24th Feb - 7th Mar

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, Cometa replaces the Wine Bar at no. 21 Charlotte Street from the 20th of February.
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

Michael Zee

SYMMETRY BREAKFAST

We all know Michael Zee’s hypnotic kaleidoscope of perfectly symmetrical, hyperreal breakfasts. What you might not know is that Michael also happens to cook some of the most surprising and delicious Chinese food you’re likely to experience outside of Shanghai. Think ‘Zhoushan Sea Bass with Urchin’ and ‘Five Spice Mutton, Pear and Green Onion, Flatbread’.
DATES: 10th - 14th March

Paula Pedro with Kut Gómez

BAJA CALIFORNIA

A former farmer and market trader from Oaxaca, Paula Pedro’s intuitive command of masa, fermentation and fire offers a fascinating window into Mexico’s unique culinary past. Together with our old friend Kut Gómez, Paula will be showcasing the food of the ‘Baja Oasis’, with a fortnight of black bean and hoja santa tamales and lamb barbacoa with fresh tortillas and ayocotes.
DATES: 24th Feb - 7th Mar

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, Cometa replaces the Wine Bar at no. 21 Charlotte Street from the 20th of February.
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

Michael Zee

SYMMETRY BREAKFAST

We all know Michael Zee’s hypnotic kaleidoscope of perfectly symmetrical, hyperreal breakfasts. What you might not know is that Michael also happens to cook some of the most surprising and delicious Chinese food you’re likely to experience outside of Shanghai. Think ‘Zhoushan Sea Bass with Urchin’ and ‘Five Spice Mutton, Pear and Green Onion, Flatbread’.
DATES: 10th - 14th March
SYMMETRY BREAKFAST

Michael Zee

SYMMETRY BREAKFAST

Michael Zee

No. 23

No. 23

Cometa

Cometa

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“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…”
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“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”
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For the next two weeks, the guest chef kitchen welcomes double act: Paula Pedro and Ernesto ‘Kut’ Gómez. Some of you will know Kut already as this is his third spin on the Carousel. But from the outset of planning this residency, he made clear to us one thing was non-negotiable. Paula had to be there. The two currently cook side by side at Casa Melina, Kut’s former 19th-century sugar cane hacienda turned retreat. But it’s Paula’s story he wanted to bring to London. A former farmer and market trader from coastal Oaxaca, Paula holds a generations-old culinary inheritance. Her knowledge of masa, fermentation and fire is instinctive, learned through practice rather than prescription. Kut was first introduced to her by our late friend Hugo Durán, who invited Paula to become maestra de maíz — master of corn — at his jungle pop-up in Tulum, after tasting her corozo tostadas at the market in Pochutla. So when it came to conceiving the culinary offering at Casa Melina, there was never any question who should be at the heart of it. Kut has long worked to connect Mexican chefs, growers and communities, championing traceability, single-origin ingredients and direct relationships between those who grow food and those who cook it. Paired with Paula’s ancestral knowledge, this shared philosophy has evolved into what they call “𝘵𝘩𝘦 𝘧𝘰𝘰𝘥 𝘰𝘧 𝘵𝘩𝘦 𝘉𝘢𝘫𝘢 𝘖𝘢𝘴𝘪𝘴”. This residency is more than just a menu. It’s an invitation into Mexico’s deep culinary past, essential viewing (and eating) for anyone drawn to the roots of Mesoamerican cuisine. We’re down to the last few places left next week, move fast if you want in.

For the next two weeks, the guest chef kitchen wel

 We’re back with your weekly dispatch from the Carousel multiverse. First up: Cometa has officially touched down on Charlotte Street. Our contemporary Mexican seafood restaurant is off to a flying start (huge thanks to everyone who joined us for our opening week). The team can’t wait to do it all again, we’re prepped and ready to welcome you through the doors. As always if you want to pull up a chair, just hit the link in our bio. Over in Guest Chef, we’re hosting Paula Pedro and Ernesto ‘Kut’ Gómez for a two-week deep dive into Mexico’s culinary past. Expect serious mastery of masa, fermentation and fire, with the kind of quiet authority that only comes with ancestral knowledge. This week’s almost at sell-out, but there’s still a little room left over in next, if you move fast… With Cometa’s cocktail list soaking up the agave spotlight, we’ve given No.23 a tidy refresh. Think classics, sharpened and reworked with our own signature spin. Tom’s been deep in R&D mode, fine-tuning the perfect pairing for your Chuck’s smashburger. Come and put it to the test.. Events-wise, it’s a big one. Private lunches and dinners across the Green and White Rooms all week, building up to a 90-pax dinner on Friday. Get in touch if you’re planning something, big or small, we’ve got it covered. And finally — we’re hiring. Kitchen, Guest Chef and Events teams are all looking for new faces. If you’re hungry for a fresh challenge and passionate about hospitality in all its forms, drop us a line.

We’re back with your weekly dispatch from the Ca

 Now that the dust has settled on Cometa’s opening week, it’s time for us to introduce you to the chefs behind the pass. A familiar trio if you’ve ever spent time with us here on Charlotte Street, the team brings together Carousel Co-Founder and Chef-Patron Ollie Templeton, Head Chef José Lizarralde Serralde and Sous Chef Alejandra Juarez de los Ríos. After twelve years of cooking shoulder-to-shoulder with an ever-changing line-up of some of the best chefs from around the world, Ollie’s developed a polyglot style that he’s channelled into the making of our dream restaurant. Having hosted more than 300+ residencies spanning 50+ countries and 100+ cities, it’s hard not to absorb a few ideas along the way. Known to chefs around the world as ‘Pachi’, José cut his teeth at Mexico City favourites Meroma and Nicos, before heading to Europe to cook at Relæ and Michelin-starred La Table de Catigno. He joined us when we opened our Charlotte Street home in 2021 and has been quietly shaping the kitchen ever since, so it gives us great pleasure to give him his well-earned spotlight. Rounding out the trio is Alejandra, who honed her craft in the much-loved Mexico City kitchens of Máximo Bistro and Makan, before heading north to New York City’s Estela. Joining us in 2023, she’s become an integral part of the team, instrumental in developing the Cometa menu and the mind behind several dishes that are already destined to become signatures. Together, they’ve created a menu we’re deeply proud to call ours. Rooted in memories and experiences, that’s packed with flavour, curiosity and plenty to discover. It’s a love letter to contemporary Mexican cooking, told through the best of British waters. You know what to do, the link is in the bio.

Now that the dust has settled on Cometa’s openin

 Next week we welcome double-act Paula Pedro and Ernesto ‘Kut’ Gomez onto the Guest Chef pass. Currently cooking from Ernesto’s Baja California retreat, Casa Melina, the pair work at the intersection of deep research and lived inheritance. Ernesto’s fixation on provenance and single-origin ingredients meets Paula’s generational knowledge of the kitchen to form what the pair call “𝘵𝘩𝘦 𝘧𝘰𝘰𝘥 𝘰𝘧 𝘵𝘩𝘦 𝘉𝘢𝘫𝘢 𝘖𝘢𝘴𝘪𝘴”. Fish comes straight from the ocean onto the grills, tostadas are made with every element hecho a mano – ‘prepared by hand’ – and measured only by touch, sound and intuition. It’s a place where the sands of time move slower. They’ll be with us for two weeks, showcasing the kind of controlled command of masa, fermentation and fire that only chefs with ancestral knowledge like Paula possess. This residency offers a fascinating window into Mexico’s unique culinary past. Trust us, you don’t want to miss it.

Next week we welcome double-act Paula Pedro and Er

 Cometa is officially open ☄️ What began as a fun idea has slowly, carefully become a reality. Shaped by months of planning, long days and late nights, all building towards something that we think feels a little bit special. Every dish, every table, every detail carries countless hours of care, craft and a lot of hard work. We’ve sourced the best ingredients we can get our hands on, assembled a team as dedicated to your enjoyment as they are their own, and now we’re ready. The doors are open. The tables are set. All that’s missing is you. Join us for lunch and dinner, Tuesday to Saturday (12–3pm, 5–11pm). We can’t wait to show you what we’ve been up to.

Cometa is officially open ☄️ What began as a

Next week we welcome some very special chefs into the Guest Chef kitchen as Paula Pedro and Ernesto ‘Kut’ Gómez join us for two weeks of utterly compelling Mexican food. Paula Pedro is a former farmer and market trader from the coastal region of Oaxaca whose ancestral knowledge and intuitive command of masa, fermentation and fire offer a fascinating window into Mexico’s unique culinary past. Paula was introduced to us via our good friend Kut, who some of you may know from his previous spins on the carousel, the pair join us with a rustic yet layered menu, with nearly every element hecho a mano – ‘prepared by hand’ – and measured only by touch, sound and intuition. This one already feels special, hit the link in our bio to pull up a chair.

Next week we welcome some very special chefs into

This week the guest chef kitchen plays host to two trailblazers that need little introduction. Each having made their mark in kitchens across the city, John Javier & Jackson Boxer join us with a celebratory Chinese New Year menu that is a continuation of ideas from John’s critically acclaimed Sydney restaurant, MASTER. John’s cooking has earned him a devoted following for its precision and depth; Jackson, meanwhile, is the force behind some of London’s most distinctive dining rooms, including Brunswick House and Dove. We sat down with them to talk long-standing friendship and why this felt like the right moment to cook side by side. They take us through a couple highlights from their menu with the ‘Char Sui Pork Collar, Pickled Black Fungus & Jellyfish’; ‘Chicken Wing, cuttlefish & salted egg’ and ‘Burnt Cabbage, Fish Sauce Butter’, all giving you a taste of the magic. Only the lucky one’s who snagged a ticket that will know just how good this is.

This week the guest chef kitchen plays host to two

 With the @cometa.restaurant opening just around the corner, our team have been hard at work prepping. Behind the scenes, we’ve been forging our many ideas into a menu that we’re seriously proud of. Want a little taste? Expect dishes like ‘𝘊𝘳𝘢𝘣 𝘤𝘩𝘪𝘭𝘱𝘢𝘤𝘩𝘰𝘭𝘦 𝘳𝘪𝘤𝘦 𝘸𝘪𝘵𝘩 𝘴𝘮𝘰𝘬𝘦𝘥 𝘦𝘦𝘭 𝘤𝘳𝘦𝘢𝘮’; ‘𝘓𝘰𝘣𝘴𝘵𝘦𝘳 𝘧𝘭𝘢𝘶𝘵𝘢 𝘸𝘪𝘵𝘩 𝘣𝘦𝘢𝘯 𝘱𝘶𝘳é𝘦, 𝘚𝘱𝘦𝘯𝘸𝘰𝘰𝘥 𝘢𝘯𝘥 𝘹𝘯𝘪𝘱𝘦𝘤’; and a concise list of crudos. With showstoppers like ‘𝘎𝘳𝘪𝘭𝘭𝘦𝘥 𝘭𝘰𝘣𝘴𝘵𝘦𝘳 𝘸𝘪𝘵𝘩 𝘤𝘩𝘪𝘯𝘵𝘦𝘹𝘵𝘭𝘦 𝘢𝘯𝘥 𝘴𝘮𝘰𝘬𝘦𝘥 𝘣𝘶𝘵𝘵𝘦𝘳’ and ‘𝘚𝘦𝘢 𝘣𝘢𝘴𝘴 𝘸𝘪𝘵𝘩 𝘮𝘰𝘭𝘦 𝘷𝘦𝘳𝘥𝘦 𝘢𝘯𝘥 𝘤𝘩𝘪𝘭𝘦 𝘥𝘦 á𝘳𝘣𝘰𝘭’ on for those looking for a seriously good time. We’re almost ready to open the doors. If you’d like to be among the first in, you know what to do. The link’s in our bio.

With the @cometa.restaurant opening just around th

 Enter Celentano’s, the Italian inspired, Michelin Bib Gourmanded restaurant from husband and wife duo Dean and Anna Parker. Dean has clocked up decades in London kitchens (most notably as the exec chef at Robin Gill’s Darby’s) before the couple decided on a move north of the border, bringing their own slice of the Amalfi Coast to Glasgow. Celentano’s is currently between homes, with a new chapter at the Arthouse landing this spring, which makes their stint with us the perfect moment to road-test, tweak and turn a few new ideas over the flame. At its heart, this is regional Italian cooking. But look closer and you’ll find nose-to-tail thinking, a serious commitment to sustainability, and a cellar stacked with ferments and cures quietly doing their thing. The result? The sort of “exquisite pasta” that had Grace Dent swooning, alongside generous, deeply comforting plates that are built for sharing. It’s good-for-the-soul food, made with intent. Pull up a chair.

Enter Celentano’s, the Italian inspired, Micheli

 Next week we’re joined by two trailblazers that need no introduction. John Javier & Jackson Boxer join us at the top of their game with what could be the collaboration of the year (yes, we’re calling it already). This one’s almost sold out already so you’ll have to move fast if you want a seat at the table. The pair reunite with a collaborative, celebratory Chinese New Year menu that’s a continuation of the ideas that defined John’s critically acclaimed Sydney restaurant, MASTER. If it tastes even half as good as it looks, we’re in for a treat.

Next week we’re joined by two trailblazers that

Introducing Cometa, the new contemporary Mexican seafood restaurant from the team behind Carousel. Cometa opens on Friday 20th February. Book in now via the link in bio. See you soon ☄️

Introducing Cometa, the new contemporary Mexican s

 This week the guest chef kitchen is in the hands of the mighty 𝘞𝘪𝘭𝘭𝘺 𝘔𝘰𝘯𝘳𝘰𝘺. He joins us from his Michelin-starred outpost in Osaka, where he made history as the first Mexican chef to be awarded a star in Japan. At Milpa – Nahuatl for the ancient agricultural system that enriches the earth – Willy tells two stories at once; one of his Mexican heritage, and one of his life in Japan. The result? A meeting of worlds, delivered in a menu where every single dish is pinch-yourself good. Only the lucky ones amongst you who’ve managed to bag a ticket to his sold-out residency with us will find out what we’re talking about but this is definitely one to sit back and enjoy the magic.

This week the guest chef kitchen is in the hands o

 We might not be in full, sun-drenched terrace-territory just yet, but the kerbside negroni still hits. Whether it’s your pre, post or strictly-during dinner ritual. We’ve got you covered. It’s the final week of the Wine Bar before we turn the space into @cometa.restaurant next week. One last round? Come and join us.

We might not be in full, sun-drenched terrace-terr

 All good things must come to an end. As we turn the corner into this week it marks the final stretch for our neighbourhood Wine Bar. It’s the end of an era, one that’s been filled with generous dishes, brilliant bottles and very good times. But it’s time for us to bring you something new. From Friday 20th February, we’re opening the doors to 𝑪𝒐𝒎𝒆𝒕𝒂 (@cometa.restaurant), our contemporary take on Mexican seafood, seen through a distinctly British lens. You’ll still find the Carousel experience you know and love, just dialled up. A comfier dining room. A sharper, more ambitious menu. British waters at their best, reimagined with modern Mexican flavours and creativity. The Cometa kitchen will be led by our very own, Ollie Templeton, José Lizarralde Serralde (Relæ, Nicos, Meroma) and Alejandra Juarez (Estela, Máximo, Makan). For now, we’re keeping the rest of the details under wraps but keep an eye out for more to come. In the meantime, we’d love to raise a glass with you. Join us to send off the Wine Bar in proper style, with a great bottle (or two) alongside the crowd-pleasing favourites that have made the Wine Bar what it is over the years (the last service is Saturday 14th). 𝘽𝙤𝙤𝙠𝙞𝙣𝙜𝙨 𝙛𝙤𝙧 𝘾𝙤𝙢𝙚𝙩𝙖 𝙖𝙧𝙚 𝙣𝙤𝙬 𝙤𝙥𝙚𝙣 (𝙟𝙪𝙨𝙩 𝙗𝙤𝙤𝙠 𝙞𝙣 𝙡𝙞𝙠𝙚 𝙪𝙨𝙪𝙖𝙡 𝙩𝙝𝙧𝙤𝙪𝙜𝙝 𝙩𝙝𝙚 𝙒𝙞𝙣𝙚 𝘽𝙖𝙧 𝙥𝙖𝙜𝙚 𝙤𝙣 𝙤𝙪𝙧 𝙬𝙚𝙗𝙨𝙞𝙩𝙚 𝙤𝙧 𝙫𝙞𝙖 𝙩𝙝𝙚 𝙡𝙞𝙣𝙠 𝙞𝙣 𝙤𝙪𝙧 𝙗𝙞𝙤) 𝙤𝙧 𝙮𝙤𝙪 𝙘𝙖𝙣 𝙟𝙤𝙞𝙣 𝙪𝙨 𝙛𝙤𝙧 𝙤𝙪𝙧 𝙛𝙞𝙣𝙖𝙡 𝙛𝙚𝙬 𝙡𝙪𝙣𝙘𝙝 𝙖𝙣𝙙 𝙙𝙞𝙣𝙣𝙚𝙧 𝙨𝙚𝙧𝙫𝙞𝙘𝙚𝙨 𝙤𝙛 𝙩𝙝𝙚 𝙒𝙞𝙣𝙚 𝘽𝙖𝙧. 𝙏𝙝𝙚 𝙘𝙝𝙤𝙞𝙘𝙚 𝙞𝙨 𝙮𝙤𝙪𝙧𝙨.

All good things must come to an end. As we turn th

 Meet the iconic chef making charcoal-grilled magic in a former Amsterdam garage. After tasting Michelin-starred success with the much-missed Coulisse, ex-NOMA chef Tim van der Molen is switching lanes, swapping fine-dining formality for something altogether more relaxed and uncompromisingly ZFG. ‘Restobar’ Nikotin is Tim cooking from the heart and colouring outside the lines, taking serious technique and letting it loose on bold Asian-leaning flavours that go heavy on the smoke and spice. On the menu? Fiendishly addictive firecrackers like ‘Szechuan Hot Wings’, ‘BBQ Poussin & Grilled Chilli Hot Sauce’ and ‘Grilled Rib Eye, Wild Mushroom XO’,. served with golden rice and an assortment of homemade kimchis. Bright, layered, spice-driven and best enjoyed with your hands, Tim’s ‘fun dining’ concept is a high-energy riot from a chef who’s doing the unthinkable... just really enjoying himself. The results are infectious.

Meet the iconic chef making charcoal-grilled magic

 For the adventurers, the discerning diners and the culinary-curious. Our specials board is where the chefs go off-piste, a rotating line-up of blink-and-you’ll-miss-it dishes, dreamt up in full experimental mode. No reruns. No guarantees. Just big ideas, small windows. Next time you’re in, take a look. Follow your nose. You never know what might turn up.

For the adventurers, the discerning diners and the

 Next week we welcome the magnetic figure of José Juan Monroy Rangel or Willy as he’s more affectionately known. Willy is the history-making chef behind Milpa, Osaka: the first Mexican restaurant in Japan to receive a Michelin star. A landmark moment for a chef whose journey began in a modest tortilla shop in Colima, before unfolding across many chapters since. Few, however, were as transformative as his time cooking alongside the Noma team during their Kyoto residency in 2023. That experience became a turning point. Willy returned to Osaka with a renewed sense of purpose, carving out a new path for Mexican fine dining in Japan. At Milpa, he honours the depth and heritage of Mexican cuisine while embracing the precision, ingredients and craft of his adopted home. The result is a dialogue between two cultures. Deliberate and delicious. His week with us promises to bring an electric energy into the dining room. With only a handful of seats remaining at the start of the week, don’t miss your chance to experience this bonafide legend in the making.

Next week we welcome the magnetic figure of José

We’ve known Michael Zee for a long time, thanks to his hypnotic kaleidoscope of perfectly symmetrical, hyperreal breakfasts. What we didn’t know was that Michael also happens to cook some of the most surprising and delicious Chinese food you’re likely to experience outside of Shanghai. Michael’s grandfather Zee Pao San emigrated to Liverpool in the 1940s, going on to open a string of successful restaurants. Michael grew up working in one of the family’s ‘Chinese chippies’, but it was the five years he spent in Shanghai where his fascination with China’s relentlessly fascinating culinary culture really took hold. Now based in the hills outside Turin, where he’s turning a tumbledown 18th century palazzo into an exclusive gastro retreat alongside husband Mark, the award-winning food writer has been quietly turning his hand to pop-ups, introducing his unique style of blended Chinese gastronomy to sell-out dining rooms in Italy, the Netherlands and Kazakhstan. For Carousel, Michael is taking things a step further with a very special menu featuring lesser known flavours like ‘Doufuhua à la minute, Ears and Pickles’; ‘Zhoushan Sea Bass with Urchin’; and ‘Five Spice Mutton, Pear and Green Onion, Flatbread’ If you dig Chinese food and want to go a little deeper, you’re going to love Michael Zee.

We’ve known Michael Zee for a long time, thanks

One of the best things about this job is getting front-row seats to people who really, 𝘳𝘦𝘢𝘭𝘭𝘺 know what they’re doing. For the past week and a half, the Guest Chef kitchen has been home to the kind of artisanal magic that only comes from doing the hard yards, again and again. Enter Manon Grados, sous-chef to Céline Pham, channelling centuries of French tradition into the noble (and notoriously fiddly) art of 𝘱â𝘵é-𝘦𝘯-𝘤𝘳𝘰û𝘵𝘦. With patience, precision and very steady hands, she guides us through every step of her beautifully exacting process. On as the additional course for the rest of Céline’s residency with us. Run don’t walk.

One of the best things about this job is getting f

 Prep. Service. Process. We’re on the hunt for a new CDP that enjoys every step of the journey, whether that’s sorting through the first orders in the morning, to organising prep or helping to deliver consistently excellent service across lunch and dinner. If that sounds like you, get in touch via careers@carousel-london.com

Prep. Service. Process. We’re on the hunt for a

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