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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
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.

Iñaki Bolumburu

Basque Country

Basque-born culinary nomad Iñaki Bolumburu lands back on the Carousel with a dazzling menu that’s pure precision and unmistakably his. Having cooked in lauded kitchens from Mugaritz** to Pure C**, Noma*** and Nerua*, his cooking is a marriage of deep provenance and daring invention.
DATES: 16th - 20th September

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

Sushi Sho

Stockholm

Join us for a front-row seat to some of the sharpest cooking - and one of the best 80s playlists - in the game as Carl Ishizaki returns with his team of sushi jedis from Stockholm’s Michelin-starred Sushi Sho, a twelve-seat Edomae-inspired omakase with a proper sense of fun.
DATES: 23rd - 27th September

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

Robert Mendoza

Mexico City

Executing the classics with a lightness of touch and a subtle injection of his Mexican heritage, Californian Robert Mendoza has put his own unmistakable stamp on the French capital’s relentlessly imaginative bistronomy scene since making the city his home. Think 'Beef tenderloin, mole manchamanteles, brassicas' and 'French meringue, tonka crème anglaise, chantilly, white peach’... Oui jefe.
DATES: 30th September - 4th October

Iñaki Bolumburu

Basque Country

Basque-born culinary nomad Iñaki Bolumburu lands back on the Carousel with a dazzling menu that’s pure precision and unmistakably his. Having cooked in lauded kitchens from Mugaritz** to Pure C**, Noma*** and Nerua*, his cooking is a marriage of deep provenance and daring invention.
DATES: 16th - 20th September

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

Sushi Sho

Stockholm

Join us for a front-row seat to some of the sharpest cooking - and one of the best 80s playlists - in the game as Carl Ishizaki returns with his team of sushi jedis from Stockholm’s Michelin-starred Sushi Sho, a twelve-seat Edomae-inspired omakase with a proper sense of fun.
DATES: 23rd - 27th September

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

Robert Mendoza

Mexico City

Executing the classics with a lightness of touch and a subtle injection of his Mexican heritage, Californian Robert Mendoza has put his own unmistakable stamp on the French capital’s relentlessly imaginative bistronomy scene since making the city his home. Think 'Beef tenderloin, mole manchamanteles, brassicas' and 'French meringue, tonka crème anglaise, chantilly, white peach’... Oui jefe.
DATES: 30th September - 4th October

Ashcombe Estate x Carousel

Ashcombe Estate x Carousel

Stockholm

Sushi Sho

Stockholm

Sushi Sho

Mexico City

Robert Mendoza

Mexico City

Robert Mendoza

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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Next week, we’re rolling out the red carpet for our good friend Carl Ishizaki and his sushi dream team from Stockholm’s cult counter Sushi Sho. The twelve-seat, blink-and-you’ll-miss-it, Edomae-inspired counter is where Carl fuses his half-Swedish, half-Japanese heritage into omakase menus that are as pure and precise as they are fun. This time we’re doubling up with two sittings a night. Twice the chance to watch a true master at work. Omakase, otsumami, and a front-row seat to some of the sharpest knife skills in the game. Last time was wild and this one’s shaping up to be even bigger. Expect dishes like ‘Pressed Cornish mackerel sushi with shiroita kombu and shiso’, ‘Soy-cured egg yolk with lean tuna, okra and dry roasted rice’ and ‘Langoustine & turbot quenelle in langoustine dashi with sansho pepper’. All paired with some seriously good sake. Tickets are almost gone — hit the link in bio to snag your spot. 𝘗𝘭𝘦𝘢𝘴𝘦 𝘯𝘰𝘵𝘦 𝘸𝘦 𝘸𝘪𝘭𝘭 𝘣𝘦 𝘥𝘰𝘪𝘯𝘨 𝘰𝘮𝘢𝘬𝘢𝘴𝘦 𝘤𝘰𝘶𝘯𝘵𝘦𝘳 𝘴𝘦𝘢𝘵𝘪𝘯𝘨 𝘧𝘰𝘳 𝘣𝘰𝘵𝘩 𝘴𝘪𝘵𝘵𝘪𝘯𝘨𝘴 (𝘮𝘢𝘹 2 𝘱𝘦𝘰𝘱𝘭𝘦 𝘱𝘦𝘳 𝘣𝘰𝘰𝘬𝘪𝘯𝘨 – 𝘱𝘭𝘦𝘢𝘴𝘦 𝘦𝘯𝘲𝘶𝘪𝘳𝘦 𝘧𝘰𝘳 𝘭𝘢𝘳𝘨𝘦𝘳 𝘨𝘳𝘰𝘶𝘱𝘴) 𝘢𝘯𝘥 𝘥𝘶𝘦 𝘵𝘰 𝘵𝘩𝘦 𝘯𝘢𝘵𝘶𝘳𝘦 𝘰𝘧 𝘵𝘩𝘦 𝘮𝘦𝘯𝘶 𝘸𝘦 𝘤𝘢𝘯𝘯𝘰𝘵 𝘤𝘢𝘵𝘦𝘳 𝘧𝘰𝘳 𝘷𝘦𝘨𝘦𝘵𝘢𝘳𝘪𝘢𝘯𝘴 𝘰𝘳 𝘨𝘭𝘶𝘵𝘦𝘯 𝘪𝘯𝘵𝘰𝘭𝘦𝘳𝘢𝘯𝘤𝘦𝘴.

Next week, we’re rolling out the red carpet for

This week in the Guest Chef kitchen we’re joined by Iñaki Bolumburu — a chef whose path winds from the wild Basque shoreline through the polished kitchens of Europe’s greats: Mugaritz**, Nerua* and Noma***. His family’s story is written in salt, soil and smoke — farmers, fishermen, foragers and hunters. That inheritance still shapes his cooking; every dish rooted in place, but restless in spirit. Here he runs us through his ‘Late summer salad’, a dish that celebrates complexity through simplicity, honest ingredients treated with the kind of precision and flair that transforms the familiar into something extraordinary. There’s still time for you to pull up a chair, hit the link in our bio to join in.

This week in the Guest Chef kitchen we’re joined

 One of the joys of eating out is feeling the seasons shift through what’s on the plate. September brings cooler evenings, softer light, and the first signs of autumn. And so, our Wine Bar is changing with it. Over the next couple of weeks, new dishes will begin to appear as the season settles in. Whilst a couple have already arrived, like the ‘Girolle rice, Corra Linn, herb salad’ — savoury and comforting, just right for settling into autumn. And, for those not quite ready to say goodbye to summer: our ‘Green salad, Corno di Toro, anchovies, Templegall’. A bright plate for the last stretch of sunshine. You can find both on our Let Us Choose and à la carte menus. 𝘓𝘦𝘵 𝘜𝘴 𝘊𝘩𝘰𝘰𝘴𝘦 𝘪𝘴 £49.5𝘱𝘱, 𝘢𝘷𝘢𝘪𝘭𝘢𝘣𝘭𝘦 𝘣𝘦𝘵𝘸𝘦𝘦𝘯 5𝘱𝘮-9𝘱𝘮.

One of the joys of eating out is feeling the seaso

 What happens when you mix Michelin-starred open-fire cooking with Japanese precision and a touch of obsession? You get Miller Prada. A chef with serious pedigree, from the storied kitchens of The Ledbury***, Pollen Street Social*, and six formative years under Endo Kazutoshi at Endo at the Rotunda*, Miller’s journey reads like a roll call of modern greats. At Humo, the restaurant he’s led since its opening, his cooking reached stratospheric new heights. A love letter to fire itself — coaxing nuance, smoke and depth from the glowing coals. Yet now, with new projects on the horizon, his week in the guest chef kitchen feels like a fork in the road and we can’t wait to see where he heads next.. Join us for the new journey. Expect sparks. Expect flavour. Expect Miller at full tilt — with a few surprises along the way.

What happens when you mix Michelin-starred open-fi

 This month we’re partnering with Great Ormond Street Hospital to raise money for their new cancer treatment centre. A voluntary £1 donation is added to every bill throughout September to help us raise as much money as we can for this vital organisation. The new world-leading, children’s cancer centre at GOSH is the largest and most ambitious project they’ve ever undertaken and along with your support we can help give more children the chance to lead happy, healthy lives.

This month we’re partnering with Great Ormond St

 We love Paris, and Paris loves Robert Mendoza. After formative years in world renowned kitchens like Blue Hill at Stone Barns*** (New York) and Hertog Jan** (Antwerp), the Californian has put his own unmistakable stamp on the French capital’s relentlessly imaginative bistronomy scene since making the city his home. Enjoying success at new wave favourites, Le Saint Sebastien and Vivant Deux, Robert executed the classics with a lightness of touch and a subtle injection of his Mexican heritage. For Robert’s week with us, he’s leaning further into his roots with a series of knockout crossover creations like ‘Steamed sea bass, black garlic condiment, Champagne beurre blanc’; ‘Beef tenderloin, mole manchamanteles, grilled mushrooms, brassicas’; and ‘French meringue, tonka crème anglaise, chantilly, white peach’ to finish. Exceptional ingredients, elevated with flair and precision. You’re in very good hands.

We love Paris, and Paris loves Robert Mendoza. Af

 Guess who’s back? Available exclusively in No. 23, you can order one of Chuck George’s genre-defining smashburgers *𝗳𝗿𝗼𝗺 𝘁𝗼𝗺𝗼𝗿𝗿𝗼𝘄* alongside our revolving line-up of agave-centric cocktails and hand-picked mezcals. We’ll be smashing burgers at lunch and dinner, every Tuesday to Saturday, from now until... Well, forever. Chuck’s no-modifications masterpieces have acheived cult status in Milan, Rome, Paris and Madrid, and come nestled in a Martin’s potato roll with just cheddar, pickles, white onion and Chuck’s house-made special sauce for company (and absolutely nothing else - no mods means no mods). Come down from midday tomorrow to say hi to the man himself and get your smoky mezcal negroni and hella good smashburger fix.. 𝘞𝘦 𝘴𝘶𝘨𝘨𝘦𝘴𝘵 𝘣𝘰𝘰𝘬𝘪𝘯𝘨 𝘢𝘩𝘦𝘢𝘥 𝘣𝘶𝘵 𝘸𝘢𝘭𝘬-𝘪𝘯𝘴 𝘢𝘳𝘦 𝘢𝘭𝘸𝘢𝘺𝘴 𝘸𝘦𝘭𝘤𝘰𝘮𝘦.

Guess who’s back? Available exclusively in No.

This week in the Guest Chef kitchen we’re shining a light on a region of the world that rarely gets its dues. Barang’s Tom Geoffrey is guiding us through the wonderful world of Cambodian cuisine, an oft-overlooked region that rarely makes its way onto these shores. He’s using his week with us as a bit of a proving ground: dishes that punch, flavours that don’t hold back, offering a sneak peek at where he’s headed next (no spoilers, but watch this space). Tom’s menu marries Cambodian spirit with British produce in full bloom, the sort of cross-pollination that makes you sit up a little straighter at the table. Best described in his ‘Grilled scallop, tamarind brown butter, Nashi pear, crispy pig’s ear’ which tastes just as good as it looks. And because Tom’s inspiration comes from laid-back Cambodian eateries, we’re serving it all à la carte — it’s casual, generous, and best enjoyed with a cold one to hand.

This week in the Guest Chef kitchen we’re shinin

 This week at Carousel, we welcome Tom Geoffrey of Barang into the Guest Chef kitchen, shining a light on the under-represented world of Cambodian cuisine. With a menu that looks good, tastes even better, and offers a sneak preview of what’s next for this one to watch. Looking ahead, the team are limbering up for Annie Mac’s ‘𝘉𝘦𝘧𝘰𝘳𝘦 𝘔𝘪𝘥𝘯𝘪𝘨𝘩𝘵‘ at Gunnersbury Park this Friday, where we’ll be slinging our vegetarian tostadas, Carousel-style. Back on Charlotte Street, Friday marks the permanent return of Chuck George to No.23 — smashburgers exactly as he intended them, best enjoyed with a negroni in hand. Over in events, we’ve got a packed schedule of lunches, press events and dinners. Whilst we welcome generational talent, Miller Prada, into the fold at Ashcombe Estate. Another big week on Charlotte Street, come join us.

This week at Carousel, we welcome Tom Geoffrey of

Next week the Guest Chef kitchen belongs to Iñaki Bolumburu — a chef whose path winds from the wild Basque shoreline to the polished kitchens of Europe’s greats: Mugaritz**, Nerua* and Noma***. He grew up in Derio, a small town just outside of Bilbao, where his family’s stories were written in salt, soil and smoke — farmers, fishermen, foragers and hunters. That inheritance still shapes his cooking; every dish rooted in place, but restless in spirit. For his week with us he’s turning the spotlight on simple ingredients, each one treated with the kind of precision and flair that transforms the familiar into something extraordinary. Pull up a chair while you still can — the link’s in our bio.

Next week the Guest Chef kitchen belongs to Iñaki

 As we start to welcome the change in seasons, we’re spending time reflecting on what has been a beautiful summer packed full of balmy days and sun dappled evenings. Now, we’re settling into the new swing of things as we get set to welcome some new additions and new guests through the door. So whether you’re chasing the last rays or leaning into the cooler nights, the door’s open. We’ll be here.

Next Friday, 12th September, we’re heading to Gunnersbury Park for Annie Mac’s, 𝘉𝘦𝘧𝘰𝘳𝘦 𝘔𝘪𝘥𝘯𝘪𝘨𝘩𝘵, day festival. You’ll find us at the Hi-Hat stage, serving up our take on autumnal veggie tostadas, all day long. Heading down? Pre-order through the link in our bio and we’ll have yours waiting. See you under the trees 🌳

Next Friday, 12th September, we’re heading to Gu

 Next week, we’re diving fork-first into the bold, brilliant world of Cambodian cooking with Tom Geoffrey of Barang. Having spent time travelling extensively throughout South East Asia, Tom found a spiritual home in the world of Cambodian cookery. Realising the potential of this somewhat underrepresented region, he returned home to give this under-sung cuisine the spotlight it deserves — with a few British twists along the way. A Kiln alum, Tom brings the same obsession with fire, flavour and finesse that makes them stand out in Soho. Expect punchy plates, unexpected pairings and out-of-this-world tasty food. We sat down with Tom to talk inspiration, cooking style and what’s on the menu for his takeover — which may or may not be a sign of things to come..

Next week, we’re diving fork-first into the bold

 Petros Dimas doesn’t just cook in Athens — he 𝘤𝘩𝘢𝘯𝘯𝘦𝘭𝘴 Athens. The city runs through everything he does, from sourcing ingredients direct from the family farm where he grew up, to the centuries of history he folds into every plate. Provenance, storytelling, invention… it’s all there at the table. For his week at Carousel, Petros is speaking a new language — reimagining Greek fine dining through a distinctly British lens. The result? A menu that’s as intricate as it is generous, full of bold, imaginative flavours worthy of the gods themselves. Take his ‘Red mullet, rockfish sauce, summer greens, pine nuts’, its layers upon layers of intoxicating flavour — daring, inventive, and downright delicious. To complete the picture, Makris’ Head Sommelier, Michalis Kapranos, has also joined us on Charlotte Street bringing with him an all-Greek wine pairing that pulls the whole story together, weaving the essence of Greece into every course. It’s what the Guest Chef experience is all about. Pull up a chair.

Petros Dimas doesn’t just cook in Athens — he

Big week at Carousel. In the guest chef kitchen, we welcome the new champion of Greek fine-dining, Petros Dimas of Makris in Athens. Expect knockout plates — refined, stylish, and absolutely loaded with flavour. In the wine bar, we’re proud to be partnering with Great Ormond Street Hospital all September long, raising money for their new cancer treatment centre. Whilst over in No.23, things are heating up — smashburger sensei Chuck George is joining the family for good. That means as of the end of next week, his ‘no modifications’ cheeseburgers are here to stay, best washed down with something delicious from the cocktail list. Launch party details incoming… And because we like to keep busy, the Carousel multiverse is buzzing this week with events across both Charlotte Street and our sister venue, Shoreditch Arts Club. Buckle up.

Big week at Carousel. In the guest chef kitchen, w

 Our great friend Carl Ishizaki returns with his team of sushi Jedis from Stockholm’s Michelin-starred Sushi Sho. The twelve-seat, blink-and-you’ll-miss-it, Edomae-inspired counter remains at the apex of the Swedish capital’s thriving Japanese food scene, with a genuinely sensational daily-changing omakase menu that’s all about precision, purity and a proper sense of fun. For Carl’s latest spin on the Carousel, we’re doing things a little differently this time. With two sittings for fewer guests, we’re going to replicate the Sushi Sho experience like never before, giving guests a front-row seat to some of the sharpest cooking – and one of the best 80s playlists – in the game. With otsumami and nigirisushi like ‘Soy-cured egg yolk, tuna sashimi, puffed rice, okra and spring onion’ on the menu, paired with some rather fantastic sakes, this promises to be our most exciting collaboration yet. Dozo! 𝘗𝘭𝘦𝘢𝘴𝘦 𝘯𝘰𝘵𝘦 𝘸𝘦 𝘸𝘪𝘭𝘭 𝘣𝘦 𝘥𝘰𝘪𝘯𝘨 𝘰𝘮𝘢𝘬𝘢𝘴𝘦 𝘤𝘰𝘶𝘯𝘵𝘦𝘳 𝘴𝘦𝘢𝘵𝘪𝘯𝘨 𝘧𝘰𝘳 𝘣𝘰𝘵𝘩 𝘴𝘪𝘵𝘵𝘪𝘯𝘨𝘴 (𝘮𝘢𝘹 2 𝘱𝘦𝘰𝘱𝘭𝘦 𝘱𝘦𝘳 𝘣𝘰𝘰𝘬𝘪𝘯𝘨 – 𝘱𝘭𝘦𝘢𝘴𝘦 𝘦𝘯𝘲𝘶𝘪𝘳𝘦 𝘧𝘰𝘳 𝘭𝘢𝘳𝘨𝘦𝘳 𝘨𝘳𝘰𝘶𝘱𝘴) 𝘢𝘯𝘥 𝘥𝘶𝘦 𝘵𝘰 𝘵𝘩𝘦 𝘯𝘢𝘵𝘶𝘳𝘦 𝘰𝘧 𝘵𝘩𝘦 𝘮𝘦𝘯𝘶 𝘸𝘦 𝘤𝘢𝘯𝘯𝘰𝘵 𝘤𝘢𝘵𝘦𝘳 𝘧𝘰𝘳 𝘷𝘦𝘨𝘦𝘵𝘢𝘳𝘪𝘢𝘯𝘴 𝘰𝘳 𝘨𝘭𝘶𝘵𝘦𝘯 𝘪𝘯𝘵𝘰𝘭𝘦𝘳𝘢𝘯𝘤𝘦𝘴.

Our great friend Carl Ishizaki returns with his te

 Our Summer series at Ashcombe Estate is almost at its end — but there’s still a couple of weekends left to soak it all in. It’s been a busy few months packed full of late evenings and long tables, world-class chefs cooking lakeside, hours of prep and service from our team, with the Ashcombe crew pulling out all the stops to make every weekend one to remember. From quiet stolen moments to late-night fireside chats and steamy hours in the lakeside sauna, it’s been a whole summer of memories made in the Wiltshire hills. There’s still a couple of weekends left with availability to book before we pack it all in for winter, 5th–7th and 26th–28th September are your last chance to enjoy all Ashcombe has to offer. Hit the link in our bio to secure what is “the hottest ticket of the summer”. A glass raised, as always, to our friends at @showeringscider and @charlesheidsieckchampagne, without whom none of this would taste quite the same. Photo credit: @obsessedbypamela

Our Summer series at Ashcombe Estate is almost at

It’s the last call for Doña — our love letter to the cantinas of Mexico City. All week we’ve been rolling out the big hits: the delicious and easy-going classics you’d find in the loose, lively neighbourhood haunts our team grew up with back home. There’s still time to pull up a chair, but seats are going fast. No need to book if you’re feeling spontaneous — just wander in and make yourself at home.

It’s the last call for Doña — our love letter

 Next week we’re joined by a chef at the forefront of Athens’ culinary renaissance — Petros Dimas of Michelin-starred Makris. Drawing from memory, season and place, the restaurant is an immaculate expression of Greek terroir, with the majority of its hyper-seasonal ingredients sourced directly from Petros’ own family farm outside the capital — the results are simply extraordinary. Makris might sit in the shadow of the Acropolis but it’s the food that brings the thunder. Think ‘Red mullet, rockfish sauce, summer greens, pine nuts’, ‘Cornish octopus tartlet, chives, taramasalata’ and ‘Grilled quail, celeriac, foie, prunes’. This is Greece’s new fine dining champion — and you’ll want a front row seat.

Next week we’re joined by a chef at the forefron

 The Guest Chef dining room’s had a bit of a glow-up this week. Think Mexico City backstreet cantina — the kind of spot Ale and José grew up sneaking into for a cold beer and a plate of something perfect. On the table? Big-hitter classics like cóctel de camarones — Acapulco’s prawn cocktail with proper swagger. Queso fundido con chorizo, “very unusual, but very usual in Mexican taquerías”, as José puts it. Plus a tostada double act: Cornish tuna done the Contramar way, and tomato with burnt onion that’s pure umami joy. It’s loud, it’s loose, it’s buckets of beer and music dialled way up. In short: party mode, Doña-style. À la carte all week, staggered sittings. And — for the first time — walk-ins are not just allowed, they’re encouraged.

The Guest Chef dining room’s had a bit of a glow

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