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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.

Lokanta

TOKYO

Compellingly and unmistakably Turkish, and all the more exciting for it, Lokanta sits at the thrilling intersection of generous, home-style Anatolian fire-cooking and the quiet discipline of Japanese technique. Think 'Shrimp tarhana soup served with smoked chilli pickles' and 'Fried mussel dolma served with tarama sauce'. It's the kind of food you’ll be thinking about for a long, long time.
DATES: 2nd - 13th December

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: Returning Spring 2026

Mili

NEW YORK

Mili is the compelling new chapter for Jorge Luis Pabon (Estela*, The French Laundry***, El Celler de Can Roca***) and partner in wine, Alexis Morgan White. Together this NYC industry power couple are cooking up New York City's next cult new-wave wine bar, one ‘Wagyu Steak, Radicchio, Spicy Beet Sauce’ at a time. Catch it here first.
DATES: 16th - 22nd December

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

Calambour

PARIS

Luke NG (Septime, Mirazur, Hakkasan) is opening in Paris with a restaurant that brings together Cantonese tradition with classical French technique. Think 'Celeriac wrapped Siu Mai (燒賣), Shao Xing Chicken Jus, Chicken Crumble' and ‘Charcoal Grilled Scampi, Salted Duck Egg (鹹蛋) Emulsion, Potato Brunoise'. Delicate, detailed and just the right amount of decadent, join us in January for a thrilling first look.
DATES: 2nd - 10th January

Forsythia

PARIS

Say hello to Forsythia, home to some of the best pasta in New York City. Where well-executed and clever takes on Italian classics are the name of the game; think ‘cacio e pepe risotto supplì’ and ‘pillowy house-made cappelletti tucked with chestnut purée in a brown butter sauce’.
DATES: 13th - 17th January

Lokanta

TOKYO

Compellingly and unmistakably Turkish, and all the more exciting for it, Lokanta sits at the thrilling intersection of generous, home-style Anatolian fire-cooking and the quiet discipline of Japanese technique. Think 'Shrimp tarhana soup served with smoked chilli pickles' and 'Fried mussel dolma served with tarama sauce'. It's the kind of food you’ll be thinking about for a long, long time.
DATES: 2nd - 13th December

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: Returning Spring 2026

Mili

NEW YORK

Mili is the compelling new chapter for Jorge Luis Pabon (Estela*, The French Laundry***, El Celler de Can Roca***) and partner in wine, Alexis Morgan White. Together this NYC industry power couple are cooking up New York City's next cult new-wave wine bar, one ‘Wagyu Steak, Radicchio, Spicy Beet Sauce’ at a time. Catch it here first.
DATES: 16th - 22nd December

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

Calambour

PARIS

Luke NG (Septime, Mirazur, Hakkasan) is opening in Paris with a restaurant that brings together Cantonese tradition with classical French technique. Think 'Celeriac wrapped Siu Mai (燒賣), Shao Xing Chicken Jus, Chicken Crumble' and ‘Charcoal Grilled Scampi, Salted Duck Egg (鹹蛋) Emulsion, Potato Brunoise'. Delicate, detailed and just the right amount of decadent, join us in January for a thrilling first look.
DATES: 2nd - 10th January

Forsythia

PARIS

Say hello to Forsythia, home to some of the best pasta in New York City. Where well-executed and clever takes on Italian classics are the name of the game; think ‘cacio e pepe risotto supplì’ and ‘pillowy house-made cappelletti tucked with chestnut purée in a brown butter sauce’.
DATES: 13th - 17th January

Ashcombe Estate x Carousel

Ashcombe Estate x Carousel

NEW YORK

Mili

NEW YORK

Mili

PARIS

Calambour

PARIS

Calambour

PARIS

Forsythia

PARIS

Forsythia

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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We’re kicking off 2026 with a thrilling first-look at Calambour (𝘍𝘳𝘦𝘯𝘤𝘩 𝘧𝘰𝘳 ‘𝘢𝘨𝘢𝘳𝘸𝘰𝘰𝘥’ / ‘沉香’), the upcoming Paris opening from chef Luke NG, whose summer residency was one of this year’s undeniable highlights. Drawing inspiration from formative stints at the likes of Septime, Mirazur and Hakkasan, Luke has developed a style of cooking that’s as layered as the city he hails from. A blend of Cantonese roots with classical French, British and Japanese technique – a proper Hong Kong melting pot – all channelled into creative fine dining that’s delicate, detailed and just the right amount of decadent. Settle in for sharp, elegant plates like ‘Celeriac wrapped Siu Mai (燒賣), Shao Xing Chicken Jus, Chicken Crumble’; ‘Charcoal Grilled Scampi, Salted Duck Egg (鹹蛋) Emulsion, Potato Brunoise’ and ‘Chicken, Preserved Mustard Green (梅菜), Périgueux Sauce, Maitake Mushroom’, as Luke gives us an exclusive preview of what’s to come. Calambour will be in residence from Friday 2nd to Saturday 10th January. Don’t miss out. 𝙒𝙚’𝙡𝙡 𝙗𝙚 𝙖𝙙𝙙𝙞𝙣𝙜 £1 𝙩𝙤 𝙚𝙫𝙚𝙧𝙮 𝙗𝙞𝙡𝙡 𝙙𝙪𝙧𝙞𝙣𝙜 𝙇𝙪𝙠𝙚’𝙨 𝙧𝙚𝙨𝙞𝙙𝙚𝙣𝙘𝙮 𝙩𝙤 𝙧𝙖𝙞𝙨𝙚 𝙢𝙤𝙣𝙚𝙮 𝙛𝙤𝙧 𝙩𝙝𝙚 𝙔𝙖𝙣 𝘾𝙝𝙖𝙞 𝙀𝙢𝙚𝙧𝙜𝙚𝙣𝙘𝙮 𝘼𝙨𝙨𝙞𝙨𝙩𝙖𝙣𝙘𝙚 𝙍𝙚𝙡𝙞𝙚𝙛 𝙁𝙪𝙣𝙙.

We’re kicking off 2026 with a thrilling first-lo

 Tomorrow marks the start of Lokanta’s final week with us. They’ve been treating us all to a cacophony of flavours with Derya’s Turkish-roots-meets-Japanese-larder approach keeping us firmly on our toes. Derya runs us through the final two dishes on his menu. The succulently slow-cooked ‘Braised Lamb Shank, BBQ Teriyaki Glaze, Zahter Bread, Raw Shiso’ and the deliciously delicate ‘Candied Pumpkin, Lime Water, Pistachio & Matcha Purée’. All killer, no filler. There’s still time for you to grab a seat at the table, just hit the link in our bio.

Tomorrow marks the start of Lokanta’s final week

 Innovation is the name of the game in No.23, reworking the classics to turn them into something unmistakably ours. Familiar yet unique. Introducing the Pistachio Old Fashioned — an indulgent and delicious cocktail that smells 𝘢𝘭𝘮𝘰𝘴𝘵 as good as it tastes. Here for a good time not for a long time. Come and get it.

Innovation is the name of the game in No.23, rewor

 Great menus are alchemy. Every component pulling its weight, lining up just so and landing in perfect balance. It takes a bit of a rule-breaker to stretch the edges of what great food can be — someone happy to pay homage to tradition with one hand while pushing forward with the other. Derya Esdevlet’s Lokanta does exactly that. His menu is a riot of clever ideas and irresistibly delicious combinations. Keep your eyes peeled for more over the next week. Or better yet, pull up a chair.

Great menus are alchemy. Every component pulling i

 ’Tis the season for a proper get-together. With the holidays now in full swing, our space on Charlotte Street is humming with parties, reunions and teams celebrating the year gone by. Whatever you’ve got in mind, we’ve got you covered. From small lunches to full-blown, whole-team dinners, our versatile spaces are yours to play with. Add in our knockout Christmas menus, pitch-perfect service and drinks that really get the party going, and you’ve got yourself a seriously good time. So let us take the pressure off — just sit back, relax and see out the year in style. 𝘗𝘭𝘢𝘯𝘯𝘪𝘯𝘨 𝘴𝘰𝘮𝘦𝘵𝘩𝘪𝘯𝘨? 𝘞𝘦’𝘷𝘦 𝘨𝘰𝘵 𝘢 𝘩𝘢𝘯𝘥𝘧𝘶𝘭 𝘰𝘧 𝘥𝘢𝘵𝘦𝘴 𝘭𝘦𝘧𝘵 𝘣𝘦𝘵𝘸𝘦𝘦𝘯 𝘵𝘩𝘦 15𝘵𝘩-22𝘯𝘥 𝘣𝘦𝘧𝘰𝘳𝘦 𝘸𝘦 𝘣𝘳𝘦𝘢𝘬 𝘧𝘰𝘳 𝘊𝘩𝘳𝘪𝘴𝘵𝘮𝘢𝘴 𝘴𝘰 𝘨𝘦𝘵 𝘪𝘯 𝘵𝘰𝘶𝘤𝘩 𝘸𝘪𝘵𝘩 𝘰𝘶𝘳 𝘢𝘸𝘢𝘳𝘥-𝘸𝘪𝘯𝘯𝘪𝘯𝘨 𝘦𝘷𝘦𝘯𝘵𝘴 𝘵𝘦𝘢𝘮 𝘢𝘯𝘥 𝘭𝘦𝘵’𝘴 𝘮𝘢𝘬𝘦 𝘴𝘰𝘮𝘦 𝘮𝘢𝘨𝘪𝘤 𝘩𝘢𝘱𝘱𝘦𝘯.

’Tis the season for a proper get-together. With

Crossovers don’t come better than this — for the next two weeks the Guest Chef kitchen is home to Lokanta, a creative collision of Turkey’s smoky, slow-glowing flavours and the exacting, quietly confident precision of Japanese ingredients. Its big personality meets calm delivery — all wrapped up in that unmistakable Turkish 𝘮𝘪𝘴𝘢𝘧𝘪𝘳𝘱𝘦𝘳𝘷𝘦𝘳𝘭𝘪𝘬, the art of making every guest feel completely at home. Controlling the pass is Derya Esdevlet, a chef who’s obsession for detail doesn’t just stop at the plate — drawing on design principles to shape the whole experience, from the table settings to what lands in front of you. It’s the 𝘭𝘰𝘬𝘢𝘯𝘵𝘢 you know… just not as you know it. Keep your eyes peeled, as we share more on the dishes that’ll be hitting the tables over the next two weeks. Hit the link in our bio to secure your spot.

Crossovers don’t come better than this — for t

 For the next two weeks, the Guest Chef kitchen is in the hands of culinary maverick, Derya Esdevlet and his boundary-pushing project, Lokanta. Lokanta is where centuries-old Anatolian fire-cooking meets the precision and quiet elegance of Japanese technique; an unlikely pairing that channels the beauty of the unexpected. Western chefs playing fast and loose with artisanal Japanese ingredients is nothing new in 2025 but Derya has built something entirely his own — a joyful, unmistakably Turkish celebration that feels fresh, thoughtful and genuinely thrilling. Expect worlds to collide in dishes like ‘White Beans, Miso, Confit Egg Yolk, Grilled Baby Squid’; ‘Braised Lamb Shank, BBQ Teriyaki Glaze, Zahter Bread, Raw Shiso’; and ‘Candied Pumpkin, Lime Water, Pistachio & Matcha Purée’. It’s a one-off menu from a chef who doesn’t do half measures. Don’t miss it.

For the next two weeks, the Guest Chef kitchen is

Next up on the Carousel is the devilishly creative project from Derya Esdevlet. With us for two weeks, Lokanta sits at the thrilling intersection of generous, centuries-old Anatolian fire-cooking and the quiet discipline of Japanese technique; a union as unexpected as it is beautiful. Colouring inside the lines of the timeless, home-style 𝘭𝘰𝘬𝘢𝘯𝘵𝘢 experience, Derya’s menu includes showstoppers like ‘Fried Mussel Dolma, Tarama Sauce’; ‘Braised Lamb Shank, BBQ Teriyaki Glaze, Zahter Bread, Raw Shiso’ and ‘Candied Pumpkin, Lime Water, Pistachio & Matcha Purée’. All dripping chins and messy fingers — exactly as it should be. It’s shaping up to be a near sell-out so if you want to experience the magic, hit the link in our bio to pull up a chair.

Next up on the Carousel is the devilishly creative

 Last week a few of our FOH team squeezed in a whirlwind 24 hours in Abruzzo. They spent time tasting and learning all about this slice of Italian countryside — visiting the growers behind our house wines, the ones who turn this rugged landscape into bottles we’re proud to pour. In one fast, delicious loop of vineyards, cellars, tasting rooms and dining tables, they learnt a lot, ate even more, and helped shape next year’s red and white blends. Not bad for a day’s work. Our house wines come from Sassi, a collective of seven Abruzzese winemakers who broke away from the local cooperatives to champion their own fruit. Instead of losing their carefully grown grapes in big anonymous blends, they choose to make wines that feel true to place — artisanal, characterful, and rooted in the slopes and soils that make Abruzzo such a special corner of Italy. A big thank you to our friends at Passione Vino for pulling the trip together. And keep an eye out for the wines landing next year.

Last week a few of our FOH team squeezed in a whir

 The eagle eyed amongst you might’ve seen Tom hitting your feed with some of the new arrivals on No.23’s cocktail list. We’ve given the menu a bit of a seasonal spruce. New signatures join a few old favourites that we’ve tweaked and polished, all with our unmistakable agave tilt. Savoury, smoky, sweet — built to play beautifully with Chuck’s peerless smashburgers. And for those of you who missed the announcement — you can now grab a Chuck’s to takeaway, so whether you’re in a rush or ready to settle in, we’ve got you covered. Available Tues-Sat for both lunch and dinner. Come get it.

The eagle eyed amongst you might’ve seen Tom hit

 This week we’re joined by Diego Gutiérrez in the Guest Chef kitchen, a chef at the forefront of Peru’s new wave, with a résumé that stretches from Azurmendi and El Celler de Can Roca to Noma and Boragó, where he led the R&D kitchen. Diego’s cooking is guided by deep technique and a restless curiosity, and nowhere is that clearer than in the dishes he’s brought to Charlotte Street. His ‘fruit ceviche’ flips the script entirely. Fish takes a back seat as preserved fruits, tumbo and sea herbs drive the melody. And his ‘Peruvian chocolate’ does the same for dessert: think molten cake turned inside out, the sauce on the outside, the cake within, enriched with macambo — that nutty, Amazonian cousin of cacao. It’s playful, meticulous, and packed with the Andean and Amazonian ferments that define Diego’s craft. He’s here for four more nights, don’t miss out.

This week we’re joined by Diego Gutiérrez in th

 We’re back with another weekly wander through the Carousel multiverse. In the Guest Chef kitchen this week, we welcome Lima’s very own Diego Gutiérrez — a chef with a CV as stacked as his menu and a residency that’s already perilously close to selling out. If you want a seat at the table, now’s the moment. Over in No.23, things are on the move. New drinks have landed on the menu (make sure you check out the Tom’s latest work on our feed), whilst normal service resumes in the Wine Bar — so there’s plenty to get excited about (and stuck into). Last week we dropped the tickets for {PAIRED}’s New Year’s Eve takeover. DJ Dan Shake is curating the soundtrack, teaming up with our friends — and masters of all things delicious — SEM. This year’s theme? Texture. Layers upon layers from both chef and artist. Tickets are in our bio. Don’t expect them to hang about for long though. And in events, the festive season is officially in full swing with back-to-back bookings at Carousel and Shoreditch Arts Club. There 𝘢𝘳𝘦 a handful of prime dates still up for grabs, so if you’re plotting a get-together, a work do, or simply a festive knees-up, get in touch with our sensational events team (link also in bio). It’s all go. Come along for the ride.

We’re back with another weekly wander through th

 We’re big fans of the classics but that’s not to say they don’t deserve a little glow up here and there. Meet our latest take on the Paloma. Taking The Lost Explorer mezcal and spicing it up a bit with a jalapeño infusion. Mix that with our in-house grapefruit cordial, a touch of super-juice and you’ve got yourself just the right amount of trouble. On now in No.23 - come and get it.

We’re big fans of the classics but that’s not

We’re always on the hunt for that perfect pairing, when dish and wine align for that most unique of sensual experiences. With that in mind, this week’s South African pairing in the Guest Chef dining room has been hitting all the right notes. Think Krone Cap Classique’s delicious expressions meet Ash Valenzuela-Heeger’s exquisite cooking in a journey that runs from the rugged coastline of the Western Cape to Ash’s adopted home in the Brummy West Midlands - where her 12-seater counter restaurant fuses her South African heritage with the best of British produce. Krone’s story begins on the historic Twee Jonge Gezellen estate, a family-run farm with more than 300 years of history. The estate vineyards climb the eastern slopes of Saronsberg Mountain, AKA “the rainmaker”, where cool air and ancient soils shape wines with real character. Exactly the sort of bottles Ash’s inventive dishes love to be around. We’re serving three of Krone’s vintage-specific cuvées: ‘Borealis Cuvée Brut’, ‘Rosé Cuvée Brut’ and ‘Amphora Blanc de Blancs’ for a pairing that captures the rhythm of South Africa’s coastline, glass by glass. Two nights left. Plenty of time to join us. Link in bio.

We’re always on the hunt for that perfect pairin

 We’re going out with a bang. For our final residency of 2025 we welcome industry power couple Jorge Luis Pabon (the food) and sommelier Alexis Morgan White (the wine) to Carousel, with their effortlessly charming, roaming new-wave New York wine bar, Mili. Taking inspiration from the likes of The Four Horsemen, Mili represents a looser, lighter, and altogether more relaxed new direction for the former exec chef of Estela* (one of our all-time favourites), who also counts El Celler de Can Roca*** and The French Laundry*** among his many illustrious career highlights. The precision’s still there, but the necktie’s off and the shirt’s unbuttoned. On the menu? Confident, maximalist flavours like ‘Monkfish, Spring Onion Sauce, Wilted Spinach’; ‘Wagyu Steak, Radicchio, Spicy Beet Sauce’; and ‘Pears, Vin Jaune Sabayon, Walnuts’, elevated by imaginative pairings from Alexis - including some truly outstanding bottles - that make each plate sing. Mili is the perfect early Christmas present to yourself. Catch Jorge Luis and Alexis here first before they put down permanent roots in New York in the new year.

We’re going out with a bang. For our final resi

 There’s a particular kind of electricity that hits the building when a new chef steps into the Guest Chef kitchen… and this week, it’s practically blowing the fuses. Ash Valenzuela-Heeger — the force behind Birmingham’s 12-seat phenomenon, Riverine Rabbit — is rolling onto Charlotte Street with the sort of cooking that has diners refreshing Sevenrooms like their lives depend on it. Just three services a week. One tiny counter. A city obsessed. Ash and her wife Erin have turned Birmingham’s dining scene on its head with their cult Stirchley favourite. And now the most impossible-to-book seat in Brum has transplanted itself to London. For 𝘰𝘯𝘦 week. That’s it. No extensions. No encores. Just Ash, in our kitchen, doing the kind of things that only winners of Michelin’s ‘Young Chef Award’ can do. You’ve been warned. Grab your spot while there’s still a spot to grab — link in bio. 𝘐𝘯 𝘱𝘢𝘳𝘵𝘯𝘦𝘳𝘴𝘩𝘪𝘱 𝘸𝘪𝘵𝘩 𝘒𝘳𝘰𝘯𝘦 𝘊𝘢𝘱 𝘊𝘭𝘢𝘴𝘴𝘪𝘲𝘶𝘦.

There’s a particular kind of electricity that hi

 Next week we welcome the rising-star of Riverine Rabbit, as Ash Valenzuela-Heeger steps into the Guest Chef kitchen. The freshly minted winner of Michelin’s ‘𝘠𝘰𝘶𝘯𝘨 𝘊𝘩𝘦𝘧 𝘈𝘸𝘢𝘳𝘥’ is firmly on everyone’s ones-to-watch list — landing on Charlotte Street with an intoxicating menu packed full of South African, South East Asian and British flavours. Ash’s 12-seater, counter restaurant in Birmingham is where she and partner Erin have built a cult following for food that’s inventive, soulful and impossible not to love. Next week is your chance to try Birmingham’s best-kept secret. Don’t miss it. 𝙄𝙣 𝙥𝙖𝙧𝙩𝙣𝙚𝙧𝙨𝙝𝙞𝙥 𝙬𝙞𝙩𝙝 𝙆𝙧𝙤𝙣𝙚 𝘾𝙖𝙥 𝘾𝙡𝙖𝙨𝙨𝙞𝙦𝙪𝙚.

Next week we welcome the rising-star of Riverine R

 This week, we’ve had the immeasurable pleasure of welcoming Thomasina Miers into our Guest Chef kitchen. A true force of flavour and generosity, she’s brought boundless energy to every service and has been a serious delight to host. Her residency rounds off the final leg of her 𝘔𝘦𝘹𝘪𝘤𝘢𝘯 𝘛𝘢𝘣𝘭𝘦 book tour, treating us all to the vibrant, soulful dishes from her brilliant new release — a quintessential guide for your kitchen that we cannot recommend enough. Tonight marks the last service of her week with us, and what a ride it’s been. Thank you for all the fun Tommi, we can’t wait to have you back. 𝙈𝙚𝙭𝙞𝙘𝙖𝙣 𝙏𝙖𝙗𝙡𝙚 𝙞𝙨 𝙤𝙪𝙩 𝙣𝙤𝙬, 𝙤𝙣𝙡𝙞𝙣𝙚 𝙖𝙣𝙙 𝙞𝙣 𝙖𝙡𝙡 𝙜𝙤𝙤𝙙 𝙗𝙤𝙤𝙠𝙨𝙝𝙤𝙥𝙨.

This week, we’ve had the immeasurable pleasure o

 Forged in the furnace of Istanbul’s thriving creative community, Lokanta sits at the thrilling intersection of generous, centuries-old Anatolian fire-cooking and the quiet discipline of Japanese technique; a union as unexpected as it is beautiful. Western chefs playing fast and loose with artisanal Japanese ingredients is nothing new in 2025, but in Lokanta, Dreya Esdevlet has created something celebratory that’s compellingly and unmistakably Turkish, and all the more exciting for it. Think ‘Shrimp Tarhana Soup, Smoked Chilli Pickles’; feather-light ‘Fried Mussel Dolma, Tarama’ (hell yes); and the clever-delicious Braised Lamb Shank, BBQ Teriyaki Glaze, Toasted Zahter Bread, Raw Shiso’. Colouring inside the lines of the timeless, home-style 𝘭𝘰𝘬𝘢𝘯𝘵𝘢 experience, Dreya’s thoughtful, design-led approach makes for a hyper-original experience that’s been turning heads across the globe, from a string of Tokyo pop-ups, where the idea for Lokanta first took shape, to London, where he joined forces last year with Sertaç Dirik for a memorable sell-out Sunday lunch. Joining us for two December weeks, expect a super fun menu with plenty of smoke and sizzle that’s made for sharing, It’s the kind of food you’ll be thinking about for a long, long time.

Forged in the furnace of Istanbul’s thriving cre

 Just like over in the Wine Bar, things are getting a little shake-up at No.23. Our connoisseurs of cocktails, Tom and Charles, have been working on some delicious new additions that are hitting the menu this week. We’re kicking things off with the Elote, a savoury drink that blends sotol, corn liqueur and some house sour juice for a refreshingly piquant finish. An inviting counterpoint to some of the classics, available now and best enjoyed alongside a @chucksnyc — if the mood strikes..

Just like over in the Wine Bar, things are getting

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