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Document
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
'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.

Céline Pham

INARI, ARLES

Bon retour, Céline. We welcome back a true member of the Phamily as one of our all time favourites returns to Carousel. Drawing on her French–Vietnamese roots, Céline intertwines her dual heritage with the lightest of touches, delivering heavy hitters on her regularly changing menus that have cemented her icon status in the French restaurant world.
DATES: 27th January - 7th February

Milpa

OSAKA

Meet Willy Monroy, Noma Kyoto alumnus and the history-making chef behind Milpa, Japan's first Michelin-starred Mexican restaurant. Applying wood-fired Mexican techniques to Japanese ingredients, it's dishes like Willy's ‘Prawn “Chilpachole”, Ibérico Ham Foam’ that promise to make Milpa one of the highlights of our 2026 calendar. Completely unmissable.
DATES: 10th - 14th February

Wine Bar

Our crowd-pleasing menu of seasonal snacks and small plates 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 Saturdays (2 courses // £29.50, 3 courses // £35).
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

Céline Pham

INARI, ARLES

Bon retour, Céline. We welcome back a true member of the Phamily as one of our all time favourites returns to Carousel. Drawing on her French–Vietnamese roots, Céline intertwines her dual heritage with the lightest of touches, delivering heavy hitters on her regularly changing menus that have cemented her icon status in the French restaurant world.
DATES: 27th January - 7th February

Milpa

OSAKA

Meet Willy Monroy, Noma Kyoto alumnus and the history-making chef behind Milpa, Japan's first Michelin-starred Mexican restaurant. Applying wood-fired Mexican techniques to Japanese ingredients, it's dishes like Willy's ‘Prawn “Chilpachole”, Ibérico Ham Foam’ that promise to make Milpa one of the highlights of our 2026 calendar. Completely unmissable.
DATES: 10th - 14th February

Wine Bar

Our crowd-pleasing menu of seasonal snacks and small plates 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 Saturdays (2 courses // £29.50, 3 courses // £35).
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
OSAKA

Milpa

OSAKA

Milpa

No. 23

No. 23

Wine Bar

Wine Bar

“The award-winning culinary collective gets better and better, with ever-improving menus and inspirational guest chefs”
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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…”
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Getting the restaurant ready for service is one of our favourite morning rituals, a quiet moment before the real drama unfolds. We’re all set, time for you to pull up a chair. We’re open all day for lunch (12pm-3pm) dinner (5pm-10pm) and everything inbetween. Join us.

Getting the restaurant ready for service is one of

 The weekend’s calling and No.23 is ready when you are. Meet our savoury spin on a 𝘍𝘭𝘰𝘳𝘦𝘴: floral sweetness, a hit of pickle-twang and just the right amount of “wait, what?”. All tied down with signature The Lost Explorer tequila. Strange on paper, dangerously good in the glass. Don’t overthink it. Swing by, have a sip, stay a while. We’re pouring ’til late. And if things escalate, a @chucksnyc wouldn’t be a bad idea. It 𝘪𝘴 the weekend, after all.

The weekend’s calling and No.23 is ready when yo

 This week we’ve had the immense pleasure of welcoming the inimitable Céline Pham back onto the carousel. One of our all-time favourites, she’s been treating us to a menu that perfectly balances her dual French-Vietnamese heritage with the lightest of touches. In true fashion, she’s captured the traditional beef phở through a new lens, it’s still the same comforting flavours we know and love, just with some extra added 𝘷𝘢-𝘷𝘢-𝘷𝘰𝘰𝘮. Letting the very best seasonal produce do the talking, whilst finished with that unmistakable Céline touch. There’s still time for you to pull up a chair this week, or next. But don’t expect them to hang around for long…

This week we’ve had the immense pleasure of welc

 Introducing Paula Pedro, a Zapotec woman 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. A former farmer and market trader, Paula first came to our attention thanks to our late friend Hugo Durán, who invited her to be 𝘮𝘢𝘦𝘴𝘵𝘳𝘢 𝘥𝘦 𝘮𝘢í𝘻 – ‘master of corn’ – at his jungle pop-up in Tulum, after discovering her corozo tostadas at the market in Pochutla. Hugo introduced Paula to another great friend of ours, Ernesto ‘Kut’ Gómez, and when it came to conceiving the culinary offering for his own ambitious project, Casa Melina, Baja California, there was only one person he wanted to bring on board. Returning to Carousel for a third time, Kut has long connected Mexican chefs, growers, and communities, strengthening traceability and fostering direct dialogue between the people who grow food and the people who cook it. His research-driven approach and obsession with single origin ingredients, combined with Paula’s generations-old culinary inheritance, form the backbone of what the two now call “the food of the Baja Oasis.” On display in dishes like ‘𝘉𝘭𝘢𝘤𝘬 𝘉𝘦𝘢𝘯 𝘢𝘯𝘥 𝘏𝘰𝘫𝘢 𝘚𝘢𝘯𝘵𝘢 𝘛𝘢𝘮𝘢𝘭 𝘸𝘪𝘵𝘩 𝘚𝘮𝘰𝘬𝘦𝘥 𝘊𝘩𝘪𝘤𝘬𝘦𝘯 𝘉𝘳𝘰𝘵𝘩’; ‘𝘏𝘪𝘣𝘪𝘴𝘤𝘶𝘴 𝘛𝘪𝘯𝘨𝘢 𝘎𝘰𝘳𝘥𝘪𝘵𝘢 𝘸𝘪𝘵𝘩 𝘔𝘦𝘥𝘪𝘵𝘢 𝘚𝘩𝘦𝘦𝘱’𝘴 𝘊𝘩𝘦𝘦𝘴𝘦’; and ‘𝘓𝘢𝘮𝘣 𝘉𝘢𝘳𝘣𝘢𝘤𝘰𝘢, 𝘗𝘪𝘤𝘬𝘭𝘦𝘥 𝘍𝘦𝘯𝘯𝘦𝘭, 𝘚𝘢𝘭𝘴𝘢 𝘝𝘦𝘳𝘥𝘦, 𝘍𝘳𝘦𝘴𝘩 𝘛𝘰𝘳𝘵𝘪𝘭𝘭𝘢𝘴 𝘢𝘯𝘥 𝘈𝘺𝘰𝘤𝘰𝘵𝘦𝘴’, their cooking is rustic yet layered, with nearly every element hecho a mano – ‘prepared by hand’ – and measured only by touch, sound and intuition. The result is compelling, delicious and totally unlike any Mexican food you’ll find here in London.

Introducing Paula Pedro, a Zapotec woman from the

This week, we welcome Carousel hall-of-famer Céline Pham back onto the Guest Chef pass. The last time Céline donned her chef whites with us was back in 2016, and while we’ve both done a lot in the time since, it feels like we’re welcoming back a real member of the phamily. This time round, Céline has brought the whole team from her Provençal restaurant outpost, Inari (so you know they’re not pulling any punches for their two weeks with us). Drawing on her French-Vietnamese heritage, Céline has created a menu that effortlessly blends both worlds, think French fine-dining-finesse meets bold Vietnamese flavour. We kick things off with an amuse-bouche of ‘Spring Rolls, Reduced Carrot Jus, Smoked Tofu, Pickled Carrots, Nasturtium’ a fresh, delicate opener before the decadence really sets in. You’d be mad to miss this one. Hit the link in our bio to pull up a chair.

This week, we welcome Carousel hall-of-famer Céli

 No.23 essentials: a @chucksnyc double stacked smashed patty, washed down with our signature negroni. It really is that simple. We’re back at it again Tues-Sat, 5pm ‘till late. Come and get it.

No.23 essentials: a @chucksnyc double stacked smas

 The coals are lit, the tables laid and we’re back at it again today from midday. Our lunch prix-fixe is available from 12pm-3pm with dinner from 5pm. Come join us.

The coals are lit, the tables laid and we’re bac

 Next week Carousel hall-of-famer Céline Pham makes her long-awaited return. Céline’s first residency with us was all the way back in 2016 so we’ve dug through the archives for a trip down memory lane ahead on her next spin on the carousel. Drawing on her French–Vietnamese roots, Céline has perfected an effortless style of her own over the years, with a celebrated career that’s taken her from the hallowed Parisian kitchens of Saturne, Septime and Chez Aline, to finally putting down roots of her own in Arles, Provençe. Céline joins us for a fortnight of imaginative heavy-hitters like ‘𝘉𝘦𝘦𝘧 𝘊𝘩𝘦𝘦𝘬, 𝘗𝘶𝘭𝘭𝘦𝘥 𝘕𝘰𝘰𝘥𝘭𝘦𝘴, 𝘗𝘩𝘰 𝘚𝘱𝘪𝘤𝘦𝘴, 𝘍𝘪𝘨 𝘚𝘳𝘪𝘳𝘢𝘤𝘩𝘢’, ‘𝘎𝘳𝘪𝘭𝘭𝘦𝘥 𝘖𝘳𝘬𝘯𝘦𝘺 𝘚𝘤𝘢𝘭𝘭𝘰𝘱, 𝘔𝘶𝘴𝘩𝘳𝘰𝘰𝘮 𝘊𝘰𝘯𝘴𝘰𝘮𝘮é, 𝘒𝘰𝘮𝘣𝘶, 𝘚𝘦𝘴𝘢𝘮𝘦’ and a show stopping dessert of ‘𝘗𝘦𝘢𝘳 𝘛𝘢𝘳𝘵, 𝘗𝘦𝘢𝘳 𝘚𝘰𝘳𝘣𝘦𝘵, 𝘏𝘰𝘵 𝘊𝘩𝘰𝘤𝘰𝘭𝘢𝘵𝘦 𝘢𝘯𝘥 𝘗𝘶𝘮𝘱𝘬𝘪𝘯 𝘚𝘦𝘦𝘥 𝘗𝘳𝘢𝘭𝘪𝘯𝘦’. You’d be mad to miss this one. Hit the link in our bio to pull up a chair.

Next week Carousel hall-of-famer Céline Pham make

 Earlier this week, chef Darren Ross ran us through his approach to the quintessential Burns Night classics’ of Haggis, Neeps and Tatties. This time round we’re exploring the other end of his menu, as Darren takes us through his playful reimagining of a classic cheese course, alongside a nod to the time-honoured Slàinte Mhath. As ever, it’s thoughtful, inventive and grounded in the journey that’s shaped him, with subtle references to his time at both Inver and Mingary Castle, where he was awarded Young Scottish Chef of the Year. Only a few days remain to see Darren in action. Traditionalists, consider yourselves warned... The last remaining spaces are available via the link in our bio, but we don’t expect them to hang around for long.

Earlier this week, chef Darren Ross ran us through

 Lunchtime rituals don’t come better than this. We might be biased but our prix-fixe menu is pulling some serious punches, from our ‘Prawn, Burnt Mandarin Aguachile’ to the ‘Mangalitza Chop, Salsa Rosa, Kale’. Exactly the kind of food that makes you want to turn a quick lunch into a long one. Come and get it. Available Tues-Sat 12pm-3pm. Two courses £29.5 // 3 courses £35.

Lunchtime rituals don’t come better than this.

This week the Guest Chef kitchen ventures North of the border with a five night, Burns Night vigil courtesy of rising star, Darren Ross. Having helmed the kitchens of both Michelin Green Star, Inver, on the shores of Loch Fine, and at off-grid Inverlonan, where he cooked eight-course meals over an open fire in a 16th century bothy. Darren’s love for nature and his passion for open-fire cooking are what defines his simple, elegant and unmistakably Scottish approach. He joins us with a menu that pays tribute yet doesn’t conform to traditions, take his ‘Haggis, Fermented Potato Scone Dumpling, Neep XO’. A dish that honours the past but kicks it firmly into the future. There’s still space for you to join this week, just hit the link in our bio to secure your seat at the table.

This week the Guest Chef kitchen ventures North of

 Sushi master Takashi Taniguchi returns to Charlotte Street, showcasing more of the immaculate flavours that have made his acclaimed Kyoto omakase experience one of the city’s toughest reservations. After 2024’s packed-to-the-rafters nigiri fest, we’re changing the tempo for this one to bring you something extra special. Itamae Takashi will be taking over No. 23 for the week, recreating the intimate counter-seating experience of Sushi Saeki over two, fourteen-person evening sittings. Bold yet refined, Takashi has made his name in Kyoto bringing contemporary flair to traditional Edomae techniques. Guests begin the experience with five appetisers, featuring dishes like his signature ‘Grilled King Crab, Caviar, Cream’; ‘Sardine, Sweet Pepper & Kelp’; and ‘Chūtoro, Sweet Vinegar, Vegetables’. These are followed by the main event; ten immaculately prepared nigiri, featuring heirloom Shiga Prefecture sushi rice. These include torotaku, a rolled sushi delicacy combining buttery fatty tuna with the refreshing crunch of takuan pickled daikon radish, and kombujime, scallop that has been cured between sheets of kombu, imparting the umami-rich flavour of the kelp. Takashi-sama is with us all week, right through to Valentine’s Day, with lunch services from Wednesday to Saturday. Spaces are limited.

Sushi master Takashi Taniguchi returns to Charlott

 Sometimes the journey is just as good as the destination. We’re back at it again next week, @darrenrosschef in the Guest Chef kitchen, the Wine Bar back in flow state and @chucksnyc smashburgers flying out of No.23. Come join us.

Sometimes the journey is just as good as the desti

 Next week we’re joined by one of Scotland’s most exciting young chefs. Fresh from leading the kitchen at Michelin green star, Inver, on the shores of Loch Fyne, Darren Ross joins us for a five-night, Burns Night vigil, featuring minimalistic, flavour forward fire cookery, and a menu of rare beauties. Contemporary vision meets tradition in dishes like ‘Haggis, Fermented Potato Scone Dumpling, Neep XO’; ‘Scallop, Whiskey Ponzu, Brown Butter’ and ‘Venison, Beetroot, Coffee Kombucha’. A rising star, a crackling grill, and just five nights to catch him. Dinnae miss it.

Next week we’re joined by one of Scotland’s mo

 Meet José Juan Monroy Rangel (known to everyone as Willy), the history-making chef behind Milpa, Osaka, the first Mexican restaurant in Japan to be awarded a Michelin star. 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, which began with the Noma team in 2023 at their legendary Kyoto pop-up. It was there that a new way of thinking opened up, and never quite closed again. At its heart, Milipa is a Mexican restaurant that uses Japanese ingredients with Mexican techniques. With just four tables, the menu is centred around wood-fired cooking, with corn and other Mesoamerican staples sourced from Mexico. Among the many highlights are Willy’s ‘Avocado Tostada, Dry-cured Ham, Sea Urchin Croquette’, his ‘Japanese Amberjack Carpaccio, Fish Sauce, Cornmeal Tlayuda, Chilli Pepper Paste’ and his showstopping ‘Arroz with Ise Shrimp’, but the truth is, every single dish is pinch-yourself good. Swipe for a look at what Willy has conjured up for his week with us. Milpa promises to be one of the highlights of our 2026 calendar. Completely unmissable.

Meet José Juan Monroy Rangel (known to everyone a

 What might read as an Italian menu at first glance begins to drift north on closer inspection: cannelloni with prosciutto, veal and white truffle béchamel; cotoletta alla milanese (or, more simply, schnitzel) followed by apple strudel. Jacob Siwak’s cooking draws from Tyrol, the alpine region that sits between northern Italy and Austria, and the influence is a personal one. His great-grandmother hailed from Innsbruck, and it’s her strudel recipe, passed down again through his grandmother, that finishes this menu. Brought quietly into the present, the dish stays deliberately simple. Jacob refines the flavour and texture of this classic without overworking it, serving the strudel with crème anglaise and whipped cream, letting restraint do the heavy lifting. Cold nights call for pasta, schnitzel and strudel. There’s a reason Tyroleans have always eaten this way. Forsythia at Carousel has just a few nights left, don’t miss it.

What might read as an Italian menu at first glance

 This week, the Guest Chef kitchen takes a trip to Italy by way of New York City, as Jacob Siwak brings his trattoria-inspired hit, Forsythia, to Charlotte Street. Holding its own amongst NYC’s most storied pasta-slingers, Forsythia punches well above its weight class. Delivering soulful, stand-out cooking that’s earned admirers from Adam Platt to the Michelin Guide. Jacob walks us through his ‘Agnolotti del Plin, Braised Short Ribs, Duck Jus, Butter’, a bowl of pure winter comfort. Rich, indulgent and exactly what the season calls for. Come hungry.

This week, the Guest Chef kitchen takes a trip to

To celebrate Chinese New Year, acclaimed chefs John Javier and Jackson Boxer reunite for a special guest residency at Carousel, running from 17–21 February. For Javier, the menu represents a continuation of the ideas that defined his now-closed, critically acclaimed Sydney restaurant MASTER. A place celebrated for its deeply personal interpretation of Chinese flavours, its focus on texture, balance and restraint, and its refusal to be bound by tradition or genre. At Carousel, those same principles resurface in a more collaborative, celebratory form. The limited-time menu blends regional Chinese influences with contemporary technique and playful contrasts. Dishes include Monkfish and Prawn Siu Mai with Trout Roe; Bang Bang Chicken; Poached Squid in Superior Broth with Radish and Egg Custard; Burnt Cabbage with Fish Sauce Butter; and a nostalgic finish of Deep Fried Milk Ice Cream. Together, Javier and Boxer deliver a menu rooted in generosity, clarity of flavour and quiet confidence—capturing the spirit of what made MASTER special, while pushing it forward in a new context. With just five nights to experience the collaboration, this Chinese New Year residency offers a rare and resonant moment in London’s dining calendar. 📸 - @bennie__curnow

To celebrate Chinese New Year, acclaimed chefs Joh

 This week the Guest Chef kitchen slips satisfyingly into trattoria mode as we welcome NYC’s Lower East Side gem, Forsythia, into the fold. Expect unapologetically comforting Italian cooking, executed with serious finesse. With dishes like ’𝘊𝘢𝘯𝘯𝘦𝘭𝘭𝘰𝘯𝘪, 𝘗𝘳𝘰𝘴𝘤𝘪𝘶𝘵𝘵𝘰, 𝘝𝘦𝘢𝘭, 𝘞𝘩𝘪𝘵𝘦 𝘛𝘳𝘶𝘧𝘧𝘭𝘦 𝘉é𝘤𝘩𝘢𝘮𝘦𝘭’; ‘𝘈𝘨𝘯𝘰𝘭𝘰𝘵𝘵𝘪 𝘋𝘦𝘭 𝘗𝘭𝘪𝘯, 𝘉𝘳𝘢𝘪𝘴𝘦𝘥 𝘚𝘩𝘰𝘳𝘵 𝘙𝘪𝘣𝘴, 𝘋𝘶𝘤𝘬 𝘑𝘶𝘴, 𝘉𝘶𝘵𝘵𝘦𝘳’; and ‘𝘊𝘰𝘵𝘰𝘭𝘦𝘵𝘵𝘢 𝘢𝘭𝘭𝘢 𝘔𝘪𝘭𝘢𝘯𝘦𝘴𝘦, 𝘊𝘢𝘣𝘣𝘢𝘨𝘦 𝘗𝘶𝘳é𝘦, 𝘔𝘢𝘳𝘴𝘢𝘭𝘢, 𝘉𝘳𝘢𝘪𝘴𝘦𝘥 𝘊𝘩𝘢𝘳𝘥’ doing some heavy-lifting. It’s winter comfort food, done right... There’s still space to join us, come settle in.

This week the Guest Chef kitchen slips satisfyingl

 With our first week back nearly in the rearview, we’re celebrating a successful return to routine in the best way possible — with one of Chuck’s peerless smashburgers in one hand and a No.23 negroni in the other. Why not come and kickstart your weekend off in style too. We’re here ’til late.

With our first week back nearly in the rearview, w

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