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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.

Ashcombe Estate x Carousel

Offering a completely unique and unrivalled English countryside experience to just sixteen guests at a time, Guy Ritchie reopens the gates of his Wiltshire estate in Spring 2025 for a luxury weekend away like no other. “Arguably the most exclusive supper club of the summer” - The Times
DATES: Spring 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

Leo Carreira

London

Leo Carreira returns to Carousel nearly a decade after his first residency. From the pioneering cookery of Londrino to his trailblazing dry-ageing techniques at The Sea, The Sea, Leo’s artistry is unmistakable. Expect mini masterpieces like his rice crab sandwich with ginger lemongrass 'Philadelphia'; and aged beef, roasted koji cream, chilli oil, sweet bun.
DATES: 25th February - 1st March

PYRA

London

Yiannis Mexis is on fire. The Greeks call that Pyra. His debut restaurant has been a long time coming, and it’s set to light up Borough Market. Expect Michelin-level finesse meets Greek soul—flavours scorched to perfection, from embered souvlaki to charred octopus. Consider this your exclusive preview of a smash hit.
DATES: 4th - 15th March

Ashcombe Estate x Carousel

Offering a completely unique and unrivalled English countryside experience to just sixteen guests at a time, Guy Ritchie reopens the gates of his Wiltshire estate in Spring 2025 for a luxury weekend away like no other. “Arguably the most exclusive supper club of the summer” - The Times
DATES: Spring 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

Leo Carreira

London

Leo Carreira returns to Carousel nearly a decade after his first residency. From the pioneering cookery of Londrino to his trailblazing dry-ageing techniques at The Sea, The Sea, Leo’s artistry is unmistakable. Expect mini masterpieces like his rice crab sandwich with ginger lemongrass 'Philadelphia'; and aged beef, roasted koji cream, chilli oil, sweet bun.
DATES: 25th February - 1st March

PYRA

London

Yiannis Mexis is on fire. The Greeks call that Pyra. His debut restaurant has been a long time coming, and it’s set to light up Borough Market. Expect Michelin-level finesse meets Greek soul—flavours scorched to perfection, from embered souvlaki to charred octopus. Consider this your exclusive preview of a smash hit.
DATES: 4th - 15th March

Ashcombe Estate x Carousel

Ashcombe Estate x Carousel

London

Leo Carreira

London

Leo Carreira

London

PYRA

London

PYRA

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

Instagram

Carousel
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On the Galápagos Islands, fire cooking isn’t a trend—it’s just cooking. When @anaortiz_chef realised it wasn’t quite the same over here, she set out to bring the flavours and techniques of her home to our small island. This week on Charlotte Street, she’s proving that mission was an absolute success. A few spaces remain—grab yours through the link in our bio.

On the Galápagos Islands, fire cooking isn’t a

Michelin-starred Nublo is a homecoming for Miguel Caño who earned his stripes at the revered Mugaritz**, rising to head chef at just 32. Now, he’s back in Haro, cooking on his own terms. Housed in a 16th-century palacio, Nublo is a love letter to La Rioja’s rich culinary landscape, set in the heart of Spain’s most celebrated winemaking region. Disruptive yet deeply rooted in tradition, the restaurant strips back modernity to its bare essentials, cooking dishes like ‘Sea bream with leche de tigre’ (served skewered on a flowering branch of elder) and ‘Bonito with sarmiento and green pepper’ exclusively over firewood. Each dish is a response to the land, shaped daily by the finest local, seasonal ingredients. As Elle puts it, “A celebration of nature in its most primary state.” The dining room, a glass-roofed courtyard enclosed by ancient stone, is presided over by an ethereally veiled figure—the goddess Nublo—the restaurant’s namesake and guiding spirit. Here, Miguel leads diners on a culinary journey through La Rioja, reimagining its ingredients with precision and creativity. Take all these elements—heritage, fire, terroir—and, as the Michelin Guide puts it, “The end result is perfect.“ Photos by Mario Urquiaga

Michelin-starred Nublo is a homecoming for Miguel

@anaortiz_chef grew up between the Galápagos and the Ecuadorian highlands, eating fish and meat caught by her family and cooked straight over fire. When she moved to the UK, she didn’t change how she ate—she brought a slice of her heritage with her. This week, she’s serving up a smoky taste of home with dishes like ‘empanadas de viento’ (ember-cooked sweet potato empanadas with fermented cassava paste) and ‘conchas asadas’ (hay-smoked mussels with burnt chilli and tomato sauce). If you haven’t got flights to Ecuador booked any time soon, we recommend you get your fix right here in London.

@anaortiz_chef grew up between the Galápagos and

Why is our mezcalería & tostada bar called No. 23? Our (not so) new home in Fitzrovia spans three Georgian townhouses—19, 21, and, you guessed it, 23 Charlotte Street. Heading to the wine bar or a guest chef dinner? That’s the door on the left. After a smoky cocktail? You get the gist…

Why is our mezcalería & tostada bar called No. 23

 Over in the wine bar: Squid ink rice, grilled cuttlefish, lemon aioli. Calasparra rice, cooked down in a sofrito and an aromatic fish stock infused with ginger and fennel, gets its deep black colour from squid ink. Topped with cuttlefish from @theseathesea_, a dollop of preserved lemon aioli (thanks to @shrub.london), and a hit of leek top juice—a punchy byproduct of a recent guest chef menu. Low on waste, big on flavour.

Over in the wine bar: Squid ink rice, grilled cutt

 They met at Aquavit**, where Jonathan’s idea of ‘borrowing’ mise en place mostly involved eating Nate’s prep. Eight years later, they’re teaming up to open @aftergoldnyc, a fine dining spot landing in Manhattan later this year. Tonight is sold out, which means tomorrow is your last chance to try their knockout menu before they head back overseas. Don’t miss it.

They met at Aquavit**, where Jonathan’s idea of

Rhubarb sorbet, yoghurt mousse, brown butter crumble, caramel. Two spoons please.

Rhubarb sorbet, yoghurt mousse, brown butter crumb

 ‘Grilled pigeon and broccoli leaf, chestnut, foie gras, black garlic.’ ‘Chalk Stream trout, red beets, chopi, iron pot rice.’ ‘Sardines on brioche, maple cider vinegar, cultured butter, wild leek.’ @aftergoldnyc’s MO is ‘charming fine dining,’ and safe to say, they’ve nailed it. Eight courses of perfection, with just three nights left to experience it. You know what to do.

‘Grilled pigeon and broccoli leaf, chestnut, foi

 A bouquet of rosés for your Valentine… This Friday, we’re running a special ‘love menu’ in the wine bar—a set menu designed for sharing, packed with our loveliest dishes. Swipe to take a look. Friday evening is already sold out, but give us a call on 02074 875 564 to join the waitlist. We’ll do our best to get you lovebirds a spot.

A bouquet of rosés for your Valentine… This Fr

 Embracing the thrilling flavours of Ely’s Thai, Laotian and Vietnamese heritage, ‘Khantok’ – opening in Le Camas, Marseille, this summer – is her love letter to the punchy spices, fragrant broths and vibrant herbs she grew up eating. Returning home after thirteen years in Berlin, Khantok is the restaurant Ely always wanted to open. Low-key and convivial, but with a strong commitment to seasonal ingredients and hand-pounded pastes and condiments, its bui bui ethos is reflected in Ely’s dreamy Carousel menu. Highlights include ‘Langoustine Crudo’ (saengwa vinaigrette, lemongrass and kaffir lime); ‘La Lot Piper & Houa Som’ (Lao-style fermented sausage, celery & apple dressing, scallions, mint, dill); and ‘Duck Fillet & Leg’ (green pepper sauce, kra pao, prik pao), flanked by stir fried vegetables, tamarind duck broth, Asian coleslaw and red sticky rice. Come hungry and bring friends. This one’s made for sharing. Photo @dominika_troicka Booking @side_agence

Embracing the thrilling flavours of Ely’s Thai,

Pork schnitzel, puntarelle, mustard & green apple. Another lunchtime hit in the wine bar.

Pork schnitzel, puntarelle, mustard & green apple.

 Next week @nmkuester (Aquavit*, Atoboy, Naro) brings his Midas touch to Carousel with a preview of his Manhattan “charming fine fining” opening, @aftergoldnyc. He’ll be joined by the other half of Aftergold, Master Sommelier @jonathandrinkswine (Aquavit*, The Modern**), as they showcase the cutting edge of new wave American gastronomy. Check out that killer menu, then head to the link in our bio to book in.

Next week @nmkuester (Aquavit*, Atoboy, Naro) brin

 M&M—a highball twist on a modern classic shooter. @thelostexplorer Mezcal and Amaro Montenegro, spiced with Ancho Reyes liqueur and burnt coffee syrup, topped with foamy bubbles. Shaken and served into an ice-cold glass. Perfect to kick off or wind down the night at No. 23.

M&M—a highball twist on a modern classic shooter

 Szechuan style tempura calçots with whipped tahini. Available at lunch and dinner in the wine bar.

Szechuan style tempura calçots with whipped tahin

 Combining the pantries of Galicia and Catalunya, Carles and Manu (our guest chefs this week, and the brains behind @bestabarcelona) are redefining seafood cookery in the city. Let their dishes do the talking: ‘Cured Cornish tuna, “salsa verde,” broccoli’: ‘Queen scallop, roe emulsion, smoked paprika’; and ‘Brill, wild garlic pil-pil.’

Combining the pantries of Galicia and Catalunya, C

 @yiannismexis is on fire. The Greeks call that Pyra. His hotly anticipated debut restaurant has been a long time coming. Yiannis’ journey began at Elystan Street*, where he mastered flavour; The Ledbury**, where he honed the evolution of a dish; and Petrus*, where he learned to lead. But it was as head chef at HIDE* that he discovered the kind of chef he truly wanted to be. Now, he’s ready to set London alight with PYRA, his upcoming Borough Market opening. A celebration of open-fire cooking and Greek soul, PYRA promises to fuse Michelin-level finesse with bold reimaginings of those timeless flavours we’ve fallen in love with all over again in recent years. Leaning on a trusted network of Greek farmers and British producers, Yiannis’ dishes are scorched to perfection and designed to be shared. Expect showstoppers like ‘Asparagus, smoked eel & avgolemono’ and ‘Charred octopus, spiced red wine & yellow split pea’, alongside elevated classics like ‘Coal seared bass, grapefruit & olive oil’, ‘Embered souvlaki, prunes, radicchio & sour apple’ and a spanakopita like you’ve never tried before. Consider this your exclusive preview of a smash hit in the making.

@yiannismexis is on fire. The Greeks call that Pyr

 We didn’t call it a mezcalería for nothing. Every cocktail at No. 23 is built around agave spirits, showcasing mezcal’s versatility at its best—and using only the best mezcal to do it.

We didn’t call it a mezcalería for nothing. Eve

 We can’t stop thinking about @joyettabelly’s prawn wontons—all prawn, no filler. Served with wonton noodles and Chinese cabbage braised in shiitake-infused water, it’s a classic for a reason. She’s one to watch…

We can’t stop thinking about @joyettabelly’s p

 ‘Charcoal grilled leek, chorizo béarnaise, air-dried tuna’; ‘Red prawn tartare, acorn-fed Ibérico pancetta, egg yolk’; ‘Brill with wild garlic pil-pil’... Manu Núñez (el gallego) and Carles Ramón (el catalán) are the exceptional duo behind one of the most exciting chef’s tables in Barcelona right now, effortlessly marrying the best of the Atlantic and the Mediterranean with their unorthodox, must-try mar i muntanya menus. They’re here next week. Don’t miss it.

‘Charcoal grilled leek, chorizo béarnaise, air-

 We’re hiring a Brand Marketing Manager. Carousel is evolving fast. New for 2025 are partnerships with Guy Ritchie at @ashcombeestate, the launch of our East London outpost @shoreditchartsclub_, a new opening for @goilabutterchickenuk at @fulham.pier and more Chef x DJ collabs with the return of @paired.london to @tatecornerbar. We’re on the lookout for someone utterly brilliant to take ownership of the brand and our varied marketing output. Ideally - but not exclusively - with a marketing, PR, and / or food content creation background. Experience in marketing (including social media and copywriting), and an interest in food and drink are essential... Design skills are a bonus. Take a look at the full spec over on our website, and if it sounds like a bit of you, get in touch at info@carousel-london.com.

We’re hiring a Brand Marketing Manager. Carouse
BOOK
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Wine Bar
Tuesdays to Saturdays, 12pm ’til late

Prix fixe side bar

Prix Fixe Lunch

£35 for three courses

Tuesdays to Saturdays, 12pm – 3pm

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

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Ana Ortiz

Galápagos

18th – 22nd February

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Leo Carreira

London

25th February – 1st March

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PYRA

London

4th – 15th March

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Ely Tran

Marseille

18th – 22nd March

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Nublo

La Rioja

25th – 29th March

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Gift Cards

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Merch