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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.

Momento

LIGURIA

Coming in hot with a salt kissed taste of the Ligurian coast are Enrico Marmo and Jacopo Rosti. Following on from Michelin-starred Balzi Rossi, the duo’s new opening will celebrate local produce with a minimum of fuss. Think ‘Focaccia, Black Olive Crisps, Cuttlefish Lardo’; ‘Cod Pil Pil, Grilled Romaine Lettuce, Lemon Marmalade’; and ‘Chargrilled Artichoke Oil, Clams, Parmesan Cream’.
DATES: 14th - 18th April

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.
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

Remy Davis

SYDNEY

Remy joins us from Sydney where his wood-fired cooking made “fire-hot” Mediterranean favourite Bessie’s an instant hit. Remy learnt from the best at Elkano, developing a thrilling style that’s big on smoke, char and instinct. Get ready for a week of Basque inspired club bangers like Remy’s ‘Wagyu Skewer, Vine-Leaf TximiTxurri’; 'Line-Caught Fish, Ramson & Fino Sauce, Biquinho Chilli' and 'Aged Beef, Bagna Càuda, Woodland Sorrel'.
DATES: 21st - 25th April

Momento

LIGURIA

Coming in hot with a salt kissed taste of the Ligurian coast are Enrico Marmo and Jacopo Rosti. Following on from Michelin-starred Balzi Rossi, the duo’s new opening will celebrate local produce with a minimum of fuss. Think ‘Focaccia, Black Olive Crisps, Cuttlefish Lardo’; ‘Cod Pil Pil, Grilled Romaine Lettuce, Lemon Marmalade’; and ‘Chargrilled Artichoke Oil, Clams, Parmesan Cream’.
DATES: 14th - 18th April

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.
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

Remy Davis

SYDNEY

Remy joins us from Sydney where his wood-fired cooking made “fire-hot” Mediterranean favourite Bessie’s an instant hit. Remy learnt from the best at Elkano, developing a thrilling style that’s big on smoke, char and instinct. Get ready for a week of Basque inspired club bangers like Remy’s ‘Wagyu Skewer, Vine-Leaf TximiTxurri’; 'Line-Caught Fish, Ramson & Fino Sauce, Biquinho Chilli' and 'Aged Beef, Bagna Càuda, Woodland Sorrel'.
DATES: 21st - 25th April
SYDNEY

Remy Davis

SYDNEY

Remy Davis

No. 23

No. 23

Cometa

Cometa

“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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This week the Guest Chef kitchen plays host to two rising stars as Enrico Marmo and Jacopo Rosti give us a tantalising first look at their upcoming Bordighera opening, Momento. After starring in their own culinary buddy movie for near enough a decade at Castel Monastero, Osteria Arborina and most recently, a Michelin-starred stint at Balzi Rossi, where the duo reinstated the restaurants illustrious position on the Ligurian coastline. With their latest endeavour big news in Italy, a stone’s skim from the sea, Momento will celebrate local Ligurian produce with a minimum of fuss, delivering creative, layered cooking that celebrates the rich patchwork of hyper-local traditions that make Italy one of the world’s great culinary playgrounds. Enrico walks us through their ‘Caramelized Stracchino Ravioli, Beets, Ajo Blanco, Lemon’, as we settle in for a week of stripped back contemporary Italian cooking at its unadulterated best. There’s still time for you to join us, just hit the link in our bio.

This week the Guest Chef kitchen plays host to two

 From chef Manu Núñez and mixologist Marta Morales comes Batea, Barcelona’s triumphant temple to seafood. Batea is sister restaurant to Besta, who you might remember wowed us last year with their really rather magnificent mar i muntanya cooking. At Batea, Manu chooses to focus his attention on the oceans alone, combining traditional Catalan and Galician influences to produce some of the most original seafood cookery in the city. Inspired by Spain’s proudly diverse Atlantic and Mediterranean culinary traditions, with a few Scandinavian influences picked up from Manu’s time at Ekstedt* and Gastrologik**, Batea turns the idea of the traditional marisqueria on its head, bringing an altogether more layered approach in standout dishes like ‘Greater Amberjack Crudo, Corn, Spicy Romesco, Hazelnut, Escarole’; ‘Asparagus, Artichokes, Scallop, Basil “Salsa Verde”, Lemon Thyme’ and ‘Charcoal Grilled Octopus, Seaweed Chimichurri, Chorizo, “Suquet”’; all paired with Marta’s elegant and considered cocktails. A firm favourite among Barcelona’s chef community, who flock to Batea for a more avante-garde marisco fix, this is the kind of place where “whatever’s coming out of the kitchen smells like heaven”. Get set for five days of seasonal drinks and sensational seafood.

From chef Manu Núñez and mixologist Marta Morale

 Today we’re very proud to host the next edition of Solidarity Suppers, a fundraising event in aid of the people of Gaza. We’re raising vital funds and awareness for creative human rights charity, Amos Trust and aid organisation, MAP, with the event bringing together friends from London’s restaurant community for an evening of panel talks and guest chef appearances. On the guest chef stations are Hector Henderson, Malik Acid, Gabriel Pryce of Rita’s, Naz Hassan & Alessandro Boscolo of Lupa and Suzie Bakos, alongside Carousel’s very own Cometa - on the oysters - and Chuck’s smashburgers in No.23. With panel talks including speakers; Ahmed Alnaouq (We Are Not Numbers, Gazan), Malak Mattar (Gazan artist), Dr Khaled Dawas (British surgeon who spent time in Gaza in 2024, via MAP), Manal Ramadan White (MD of Zaytoun), Yasmin Khan (cookery writer and human rights campaigner) and Anna Patrowicz (Nabeeth wines). Your £15 entry ticket includes a welcome drink, with all proceeds going to our chosen charities, while food can be purchased from our guest chefs. We’re also running a raffle, with prizes generously donated by industry friends. We open our doors at 5pm with the event running until 10pm. If you’d like to join us, tickets can be purchased on the door. We hope you can make it.

Today we’re very proud to host the next edition

Next week we’re joined by rising stars, Enrico Marmo and Jacopo Rosti, giving us all a first look at their upcoming Bordighera opening, Momento. After starring in their own culinary buddy movie for near enough a decade at Castel Monastero, Osteria Arborina and most recently, Balzi Rossi, where the Michelin man came a-knocking, Enrico and Jacopo have developed an effortless, spontaneous style of their own that’s rooted in the simple pleasure of cooking for the love of it. The duo are coming in hot with a salt kissed taste of the Ligurian coast, think stripped back contemporary Italian cooking at its unadulterated best, as their Momento menu shimmers with knockouts like ‘Clams, Chargrilled Artichoke Oil, Parmesan Cream’, ‘Caramelised Stracchino Ravioli, Beets, Ajo Blanco, Lemon’ and ‘Rabbit “Liguria style”, Wild Leaf Salad, Pine Nuts.’ With Momento opening next month, Enrico and Jacopo look set to pick up exactly where they left off. Come and see what all the fuss is about.

Next week we’re joined by rising stars, Enrico M

 “The UK’s most delicious weekend away” (Condé Nast Traveller) is back with another all-star cast of world-class guest chefs making live-fire magic in the heart of the Wiltshire countryside. The format couldn’t be simpler: a two-night luxury countryside stay in one of the most beautiful spots in the UK, culminating in what is “arguably the most exclusive supper club of the summer” (The Times). And the best bit? You’re all invited. Launching this year’s series are four of the very best. 𝗥𝗼𝗯 𝗥𝗼𝘆 𝗖𝗮𝗺𝗲𝗿𝗼𝗻 - ALTA (2nd May) The chef behind one of last year’s key London openings, ALTA. Lauded by the critics, the Kingly Court restaurant is an altar to Basque-inspired, wood-fired magic. Rob clocked up his 10,000 hours in Spain, including six defining years under Ferran Adrià at El Bulli, and successful stints at 41 Degrees and Hoja Santa. 𝗟𝘂𝗸𝗲 𝗦𝗲𝗹𝗯𝘆 - Palé Hall (9th May) A chef that needs no introduction, Luke Selby (Evelyn’s Table, Le Manoir aux Quat’Saisons, Hide) has throw himself into his most ambitious project yet as Chef Partner of Palé Hall, Snowdonia. Reflecting the Welsh landscape, his seasonal tasting menus champion local producers, blending classical technique and contemporary influences with clarity and purpose. 𝗣𝗮𝗯𝗹𝗼 𝗗í𝗮𝘇 - Mercardo 24 (16th May) Returning to Ashcombe for a second time is Pablo Díaz, chef-patron of Mercado 24 in Guatemala City, a regular in Latin America’s 50Best. One of our all-time favourites, Pablo has forged close relationships with growers throughout Guatemala since opening in 2014 to create an utterly delicious locavore cuisine that’s completely unique to his cherished homeland. 𝗧𝗼𝗺á𝘀 𝗚𝗼𝗿𝗺𝗹𝗲𝘆 - Cardinal (23rd May) Awarded a Michelin star in record time at debut restaurant Heron, Tomás Gormley did what any sensible chef would do and opened another one straight after. His latest venture Cardinal takes things to the next level. Not just a meal out - it’s an immersive experience for just a handful of guests each night, making Tomás the perfect addition to our WildKitchen line-up. For the full guest chef line-up, head to our website and pick a favourite from the twenty-two weeks on offer.

“The UK’s most delicious weekend away” (Cond

 Fast becoming one of the signature dishes on the Cometa menu is the ‘Lobster flauta, bean purée, spenwood and xinpec’, a delicious ode to Mexican street food, refined and elevated for our Charlotte Street dining room. The brainchild of our sous chef Alejandra, it delivers a heavy dose of nostalgia and a taste of vacation. Inspired by a holiday to Baja California, our version of the flauta came in to existence thanks to an impromptu visit to a food cart that Ale’s friend took her to straight upon landing. A homage to Mexico’s coastal regions like Baja, Tijuana, Sinaloa and Ensenada where the enlightening combination of lobster, beans, cheese and flour tortilla have long reigned supreme. We start by breaking down our lobsters, then move on to create an intense and rich bisque, before finally building our adobo paste which goes into the refried beans to create an unctuous concoction of comfort. Finally, the lobster finds its final resting place in the flour tortilla, rolled tightly with spenwood cheese and some decadently buttery beans, before kissing the plancha for a touch of added texture. Finished with xinpec, ‘pickled onions’ and a slice of lemon for a touch of spice, acidity and freshness. It’s a dish that knows exactly what it’s doing: nostalgic, transportive, and just indulgent enough. Don’t just take our word for it, pull up a chair. @cometa.restaurant 𝙞𝙨 𝙤𝙪𝙧 𝙘𝙤𝙣𝙩𝙚𝙢𝙥𝙤𝙧𝙖𝙧𝙮 𝙈𝙚𝙭𝙞𝙘𝙖𝙣 𝙨𝙚𝙖𝙛𝙤𝙤𝙙 𝙧𝙚𝙨𝙩𝙖𝙪𝙧𝙖𝙣𝙩, 𝙤𝙥𝙚𝙣 𝙛𝙤𝙧 𝙡𝙪𝙣𝙘𝙝 (12𝙥𝙢-3𝙥𝙢) 𝙖𝙣𝙙 𝙙𝙞𝙣𝙣𝙚𝙧 (5𝙥𝙢-11𝙥𝙢) 𝙏𝙪𝙚𝙨-𝙎𝙖𝙩.

Fast becoming one of the signature dishes on the C

 Meet Layla Morris and Luke Moody, the South African duo behind London’s next smash hit opening: Durban Curry House. A good-times-only project championing the fire, flavour and full-throttle joy of Durban’s distinctive curry culture – a punchy, vibrant and gloriously unapologetic sub-genre all of its own that plants the wonderfully cosmopolitan city on South Africa’s eastern shores firmly in must-visit territory for lovers of Indian food in all its myriad forms. If you know, you know… They arrive at Carousel just as Will Murray and Jack Croft did seven years ago, when James Robson first introduced us to “these two kids from Dinner who are going to be massive”… Fallow went on to become, well, Fallow, so when James told us about his next protégés we cleared our diary there and then. Their week with us is long sold out so for those of you who didn’t manage to secure your spot, enjoy the pair running us through their ‘South Beach Pineapple, Sea Bream, Kashmiri, Ibhiya’ and ‘1/4 Mutton Bunny Chow, Potato, Mother in Law, Carrot Salad, DCH Sambals’, a little insight into what’s to come. With the duo destined for big, big things, this is your ‘heard it here first’ heads-up for another nailed on winner. Keep an eye out for things to come.

Meet Layla Morris and Luke Moody, the South Africa

 Adam Purcell is the Irish chef turning heads in the French capital with his faultless fine-dining concept, Comptoir De Vie. Part creative laboratory, part culinary theatre, there Adam delivers eight courses of magic to the few wide-eyed guests lucky enough to snag a seat at the counter. Comptoir de Vie is the culmination of a journey that has taken him from the Emerald Isle through some of Europe’s most exacting kitchens, honing his craft at Grégory Marchand’s Michelin-starred Frenchie, where he was made head chef of its Covent Garden outpost, before a stint at Matthew Orlando’s trailblazing Amass in Copenhagen opened him up to a whole new world of creative cooking. Built around organic French ingredients from small producers, fermentation, and a circular approach to cooking, Adam’s menu is a reflection of the kitchens that shaped him, woven together with nods to his Irish heritage to create dishes that are refined, thoughtful and just a little playful. Expect elegant yet expressive knockouts like ‘Irish Boxty Potato Pancake, Red Leicester, Sautéed Morels’; ‘Barbecued Asparagus, Neals Yard Dairy Goats Curd, Wild Garlic Pesto, Smoked Pollock Bone Foam’ and ‘Confit Pollock, Cabbage Stem “Kimchi” Hollandaise, Grilled Red Gem Lettuce’ as Adam joins us for five nights.

Adam Purcell is the Irish chef turning heads in th

 We’re back at Ashcombe Estate for another summer of world-class guest chefs and leisurely outdoor pursuits in the breathtaking surroundings of Guy Ritchie’s private Wiltshire estate. Follow the link in bio for more details on what Condé Nast described as “the UK’s most delicious weekend away”.

We’re back at Ashcombe Estate for another summer

 The bank holiday weekend is here and our dining room is calling. With showstoppers like ‘Crab chilpachole rice, smoked eel cream’, ‘Lobster flauta, bean purée, spenwood and xnipec’ and ‘Grilled monkfish, chintextle, smoked butter’, there’s nowhere else you need to be. Come and let us do the hard work while you settle in. @cometa.restaurant 𝙞𝙨 𝙤𝙪𝙧 𝙘𝙤𝙣𝙩𝙚𝙢𝙥𝙤𝙧𝙖𝙧𝙮 𝙈𝙚𝙭𝙞𝙘𝙖𝙣 𝙨𝙚𝙖𝙛𝙤𝙤𝙙 𝙧𝙚𝙨𝙩𝙖𝙪𝙧𝙖𝙣𝙩, 𝙤𝙥𝙚𝙣 𝙛𝙤𝙧 𝙡𝙪𝙣𝙘𝙝 (12𝙥𝙢-3𝙥𝙢) 𝙖𝙣𝙙 𝙙𝙞𝙣𝙣𝙚𝙧 (5𝙥𝙢-11𝙥𝙢), 𝙏𝙪𝙚𝙨𝙙𝙖𝙮-𝙎𝙖𝙩

The bank holiday weekend is here and our dining ro

 This week we have the immense pleasure of hosting a chef of exceptional pedigree (Narisawa, Noma, Sketch, The Square, Maze…) in the Guest Chef kitchen. Daniel Morgan is a returning favourite of ours, his food is both down to earth yet delightfully elevated all at the same time. With playful references abound in a menu that ties childhood memories and trips to the local kebab shop into dishes that wouldn’t look out of place at many of the lauded restaurants from Daniel’s illustrious CV. This is honest, hyper-seasonal and joyfully experimental cooking that is full of character. Dishes that surprise, comfort, and occasionally stop you in your tracks. Only a few days remain, don’t miss it.

This week we have the immense pleasure of hosting

Given the time of year, it seems appropriate to start talking about the sweeter end of our menu. We’re kicking things off with a real fan-favourite and a thing of beauty, our 𝘊𝘩𝘰𝘤𝘰𝘭𝘢𝘵𝘦, 𝘨𝘶𝘢𝘫𝘪𝘭𝘭𝘰, 𝘩𝘢𝘻𝘦𝘭𝘯𝘶𝘵 𝘣𝘶ñ𝘶𝘦𝘭𝘰. Messy, crunchy and a little bit spicy. We start by making the dough for the buñelo, which we fry to create a crisp, golden pastry, engineered for maximum structural drama. Next up is the praline, made of roasted hazelnuts folded through luscious levels of caramel. Finally, we add candied guajilo chillies for a bit of Mexican balance to the chocolate crémeux, before stacking the layers to create a homage to the mighty mille feuille. Best enjoyed smashed to pieces, and fought over for every last bit. Come and get it. @cometa.restaurant 𝙞𝙨 𝙤𝙪𝙧 𝙘𝙤𝙣𝙩𝙚𝙢𝙥𝙤𝙧𝙖𝙧𝙮 𝙈𝙚𝙭𝙞𝙘𝙖𝙣 𝙨𝙚𝙖𝙛𝙤𝙤𝙙 𝙧𝙚𝙨𝙩𝙖𝙪𝙧𝙖𝙣𝙩, 𝙤𝙥𝙚𝙣 𝙛𝙤𝙧 𝙡𝙪𝙣𝙘𝙝 (12𝙥𝙢-3𝙥𝙢) 𝙖𝙣𝙙 𝙙𝙞𝙣𝙣𝙚𝙧 (5𝙥𝙢-11𝙥𝙢) 𝙏𝙪𝙚𝙨-𝙎𝙖𝙩.

Given the time of year, it seems appropriate to st

 This week the Guest Chef pass plays host to returning favourite, Daniel Morgan, as he delivers a hyper-seasonal and joyfully experimental menu on just one foot. Originally from Sheffield, Daniel’s been keeping the entente more than cordiale for as long as we can remember, winning hearts and minds at standout Paris kitchens like Salt and Robert – along with an armful of accolades from the likes of the ever-excellent LeFooding®. Now he’s become a freewheeling orchestrator of no-strings-attached, off-the-cuff, culinary jam sessions, popping up in low lit holes-in-the-wall the length and breadth of France, and producing some of the most exciting food you’ll find in the country today. Take his ‘Dry Aged Guinea Fowl, Wild Garlic, New Season Onion, Morels’, a deeply personal dish that showcases Daniel’s love for hyper-seasonality and food with purpose. There’s still space this week, come celebrate Easter in style. Link is in our bio.

This week the Guest Chef pass plays host to return

 Yannick Carr lands on Charlotte Street for his Carousel debut armed with an arsenal of spice-laden, Thai-inspired, flavour-packed firecrackers like ‘Grilled Fish Sauce Cured Duck Breast, Northern Thai Curry, Ginger, Shallot, Pickled Garlic’ and ‘Irish Mor Oyster, Green Herb & Coconut Nam Jim, Lemongrass, Coriander Oil, Coriander Leaf’. A disciple of Bangkok heavyweight Gaggan, Yannick’s time there sparked a love affair with the bold, heady flavours of South East Asia that now runs through everything he cooks. He joins us fresh from closing the chapter on his award-winning run at neighbourhood favourite Old Boy, with Yannick hitting the road to share more of the punchy and precise flavours that won him Asian Restaurant of the Year 2023 (Gault & Millau Belgium). Think superstar dishes like ‘Raw Isaan Style Salad, Beef Tartare, Ghee Toasted Brioche’; ‘Smoked Mackerel, Ricotta Stuffed Pasta, Pickled Sjimeji Mushroom, Tom Kha Emulsion, Ramson Oil’; and a dessert of ‘Thai Tea Ice-Cream, Condensed Milk Whipped Cream, Ginger Crumble, Orange Zest’ delivering one of the most exciting debuts we’ve seen in long time.

Yannick Carr lands on Charlotte Street for his Car

 Next week, a returning favourite steps onto the Guest Chef pass as we (re)-introduce the 𝘦𝘯𝘧𝘢𝘯𝘵 𝘵𝘦𝘳𝘳𝘪𝘣𝘭𝘦 of Parisian bistronomie, Daniel Morgan. A chef of exceptional pedigree (Narisawa, Noma, Sketch, The Square, Maze…) Daniel now specialises in no-strings-attached, off-the-cuff, culinary jam sessions, popping up in low lit holes-in-the-wall the length and breadth of France, producing some of the most exciting food you’ll find in the country today. His hyper-seasonal menu is joyfully experimental and absolutely essential; little works of art on a plate that just might blow your mind. Don’t miss it. 📸 - @hannahindia.e (c.2017!)

Next week, a returning favourite steps onto the Gu

 Offering a truly unique English countryside experience to just twenty guests at a time, our annual collaboration with Ashcombe Estate is 𝘵𝘩𝘦 exclusive summer weekend escape. Consisting of a two-night stay in one of the estate’s ten luxury bedrooms; dinner in the lakeside WildKitchen, prepared by a revolving line-up of star-studded guest chefs; and lazy afternoons of wild swimming, yoga and rosé. We are looking for a talented and passionate Guest Experience Manager to deliver this high end experience to just 20 guests at a time. Running for 22 weekends across the summer, the role is dedicated to making Ashcombe Estate a home away from home for our guests’ stay. You will be the main point of contact for the entire weekend, building strong relationships with guests and overseeing the food and beverage programme alongside the Estate Chef and the wider Carousel team. It will be up to you to deliver a unique experience in a unique setting, with a flair for hospitality and an unrivalled eye for detail; before, during and after the weekend has ended. If you’re on the lookout for a new challenge and feel that you have what it takes to deliver sensational experiences, then hit the link in our bio to find out more. 🎥 @showeringscider

Offering a truly unique English countryside experi

 Dean Parker knows his way around a great menu, having worked alongside top London chefs like Tom Aikens and Robin Gill before making a move north of the border for his own adventure alongside wife Anna. Opened in 2020, Celentano’s is the Italian-inspired restaurant that made its mark on Glasgow’s thriving dining scene more or less immediately with a string of effusive reviews and a Michelin Bib Gourmand to follow. Dean and Anna will begin a new chapter for Celentano’s at Glasgow’s Arthouse later this spring, which means for now, this is the last time you can catch Dean in action. So why not finish your week with a double-header of desserts like ‘Malted Barley Parfait, Island’s Chocolate Mousse, Toasted Rye’ and ‘Panella Cake, Salted Caramel’ – to send you off into the night with a spring in your step. Grab one of the last spaces via the link in our bio.

Dean Parker knows his way around a great menu, hav

 The mighty Monkfish, if you’ve ever laid eyes on one you’d never think it could end up looking this good. We start by brining ours before marinating it in chintextle (a smoked Mexican chilli paste that originates from Oaxaca), followed by cold-smoking butter to create our own take on a smoky beurre blanc sauce. Finally, the marinated monkfish gets kissed by the coals, giving it a deliciously smokey edge and picking up just enough char, before landing on a plate with wilted spinach and that lightly foamed smoked butter sauce. Rich, smoky, and just the right side of indulgent. Absolutely essential. @cometa.restaurant 𝙞𝙨 𝙤𝙪𝙧 𝙘𝙤𝙣𝙩𝙚𝙢𝙥𝙤𝙧𝙖𝙧𝙮 𝙈𝙚𝙭𝙞𝙘𝙖𝙣 𝙨𝙚𝙖𝙛𝙤𝙤𝙙 𝙧𝙚𝙨𝙩𝙖𝙪𝙧𝙖𝙣𝙩, 𝙤𝙥𝙚𝙣 𝙛𝙤𝙧 𝙡𝙪𝙣𝙘𝙝 (12𝙥𝙢-3𝙥𝙢) 𝙖𝙣𝙙 𝙙𝙞𝙣𝙣𝙚𝙧 (5𝙥𝙢-11𝙥𝙢) 𝙏𝙪𝙚𝙨-𝙎𝙖𝙩.

The mighty Monkfish, if you’ve ever laid eyes on

 This week we welcome Dean Parker of Celentano’s onto the Guest Chef pass with what has to be one of the menus of the year. Originally from South Africa, Dean made his name working alongside Robin Gill at The Dairy, Sorella and Darby’s, where extrovert flavours and classical technique dovetail to glorious effect. Celentano’s is no different. Opened in 2020, the Italian-inspired restaurant made its mark on Glasgow’s thriving dining scene more or less immediately, thanks to generous, deeply comforting plates, supercharged with Dean’s BFG-style larder of ferments. For his week with us, Dean is leaning on his well-established relationship with local suppliers and small farm holdings from up and down the country, delivering the kind of creative cooking that landed Celentano’s a Bib Gourmand and no shortage of glowing reviews. There’s still time for you to pull up a chair, hit the link in our bio.

This week we welcome Dean Parker of Celentano’s

Australian Remy Davis joins us from Sydney where his intuitive wood-fired flair made “fire-hot” Mediterranean favourite Bessie’s an instant hit. Remy relocated from the Basque Country to take the gig. There he learnt fire cooking from the best, tending the grill at Elkano (#24 in the World’s 50 Best) under the watchful eye of legendary asador, Aitor Arregui, whose mastery of glowing embers has inspired a generation of young chefs and put a bounty on the heads of turbot oceanwide. Prior to that Remy cut his teeth in London (Sabor, Kol), but Remy is happiest in the company of smouldering coals, a big old fish and a fistful of Maldon salt. For his Carousel menu, he’s sticking to the stripped-back, fire-driven approach that earned Bessie’s a coveted Chef’s Hat (still no Michelin guide in Oz). Expect blockbuster plates like ‘Hand-Dived Orkney Scallop, Lardo, Espelette’; ‘Wagyu Skewer, Vine-Leaf TximiTxurri’ and ‘Line-Caught Fish, Ramson & Fino Sauce, Biquinho Chilli’ that are big on smoke, char and instinct, as Remy joins us for five nights of Basque-inspired club bangers.

Australian Remy Davis joins us from Sydney where h

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