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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.

Batea

BARCELONA

Batea is Barcelona’s triumphant temple to seafood where chef Manu Núñez (Besta, Ekstedt*, Gastrologik**) combines traditional Catalan and Galician cuisine to produce some of the most accomplished and dramatic seafood cookery in the city. Turning the idea of the traditional Marisqueria on its head earning them a cult following of in-the-know locals who book their tables weeks in advance.
DATES: 12th - 16th May

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

Pablo Díaz

GUATEMALA CITY

Pablo Díaz makes his jubilant return. A regular among Latin America’s 50Best, Pablo’s produce-driven smash hit, Mercado 24, takes the seasonal bounty of Guatemala's local markets to create pure magic on a plate. Think 'Sea Bream Tiradito', cut with green chilli and ginger, and 'Roast Duck, Green Chipilin Curry, Yellow Beet Mint & Basil Salad', to be spooned greedily into heirloom corn tortillas. Cutlery is optional. Napkins are a must. To experience Pablo's food is one life's true pleasures.
DATES: 19th - 23rd May

Batea

BARCELONA

Batea is Barcelona’s triumphant temple to seafood where chef Manu Núñez (Besta, Ekstedt*, Gastrologik**) combines traditional Catalan and Galician cuisine to produce some of the most accomplished and dramatic seafood cookery in the city. Turning the idea of the traditional Marisqueria on its head earning them a cult following of in-the-know locals who book their tables weeks in advance.
DATES: 12th - 16th May

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

Pablo Díaz

GUATEMALA CITY

Pablo Díaz makes his jubilant return. A regular among Latin America’s 50Best, Pablo’s produce-driven smash hit, Mercado 24, takes the seasonal bounty of Guatemala's local markets to create pure magic on a plate. Think 'Sea Bream Tiradito', cut with green chilli and ginger, and 'Roast Duck, Green Chipilin Curry, Yellow Beet Mint & Basil Salad', to be spooned greedily into heirloom corn tortillas. Cutlery is optional. Napkins are a must. To experience Pablo's food is one life's true pleasures.
DATES: 19th - 23rd May
GUATEMALA CITY

Pablo Díaz

GUATEMALA CITY

Pablo Díaz

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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Rezma Rahman’s ‘Roti Mami’ rolls into town with her globe-trotting love-letter to the thrilling flavours of Bengal. Led by taste but fuelled by feeling, Roti Mami draws on the stories, memories and movement of the South Asian diaspora to evoke the Sylheti flavours that Rezma grew up with back home in London. What started out as a cult Berlin supper club has evolved into an unstoppable pop-up powerhouse selling out residencies as far and wide as New York, Lagos and Melbourne. This is food that travels across cities and generations, best told through dishes like Sylheti duck ‘tacos’ of slow-cooked, shredded duck kosha folded through achar spices, served on flaky lachha paratha with burnt orange and fresh herbs; or flaky, tear-and-dip rotis to be scooped into a lighter Sylheti-style fish curry of ‘Tenga Shatkora Fish Broth, Poached Halibut, Coconut, Shatkora Oil, Green Chilli, Fresh Herbs’. Rezma touches down on Charlotte Street for her London debut with a menu of Roti Mama classics: generous, nostalgic and made for sharing. Come hungry, bring friends, and save room for her outrageously good rasmalai ice cream. 📷 - @roktrzan

Rezma Rahman’s ‘Roti Mami’ rolls into town w

 Next week we welcome Barcelona’s triumphant temple to seafood onto the guest chef pass, as chef Manu Núñez and mixologist Marta Morales of Batea join us for five nights of seasonal drinks and sensational 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. 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. Hit the link in our bio to pull up a chair.

Next week we welcome Barcelona’s triumphant temp

 This weekend, we’re delighted to welcome one of Britain’s most respected chefs onto Ashcombe Estate, as Luke Selby (Evelyn’s Table, Le Manoir aux Quat’Saisons, Hide) joins us for one night of open-fire, lakeside magic on the WildKitchen for the wide-eyed, lucky few with a seat at the table. Luke joins us fresh from launching his most ambitious project to date as Chef Partner of Palé Hall in Snowdonia, where his elegantly executed tasting menus celebrate seasonality and are shaped by the Welsh countryside with cooking that is driven by a deep respect for produce, championing local producers every step of the way. We can’t wait to welcome this icon of British cooking through the gates of Ashcombe Estate. It might be too late to join us this weekend but hit the link in our bio to find out who else we have joining us on the WildKitchen this summer. 𝘛𝘩𝘦 𝘭𝘶𝘹𝘶𝘳𝘺 𝘤𝘰𝘶𝘯𝘵𝘳𝘺𝘴𝘪𝘥𝘦 𝘦𝘴𝘤𝘢𝘱𝘦 𝘪𝘴 𝘰𝘱𝘦𝘯 𝘵𝘰 𝘫𝘶𝘴𝘵 𝘵𝘸𝘦𝘯𝘵𝘺 𝘨𝘶𝘦𝘴𝘵𝘴 𝘢𝘵 𝘢 𝘵𝘪𝘮𝘦, 𝘢𝘤𝘳𝘰𝘴𝘴 𝘵𝘸𝘦𝘯𝘵𝘺-𝘵𝘸𝘰 𝘸𝘦𝘦𝘬𝘦𝘯𝘥𝘴, 𝘧𝘦𝘢𝘵𝘶𝘳𝘪𝘯𝘨 𝘸𝘰𝘳𝘭𝘥-𝘤𝘭𝘢𝘴𝘴 𝘨𝘶𝘦𝘴𝘵 𝘤𝘩𝘦𝘧𝘴, 𝘭𝘢𝘷𝘪𝘴𝘩 𝘪𝘯𝘵𝘦𝘳𝘪𝘰𝘳𝘴, 𝘭𝘦𝘪𝘴𝘶𝘳𝘦𝘭𝘺 𝘰𝘶𝘵𝘥𝘰𝘰𝘳 𝘱𝘶𝘳𝘴𝘶𝘪𝘵𝘴 𝘢𝘯𝘥 𝘧𝘪𝘳𝘦𝘴𝘪𝘥𝘦 𝘯𝘪𝘨𝘩𝘵𝘤𝘢𝘱𝘴 𝘪𝘯 𝘵𝘩𝘦 𝘣𝘳𝘦𝘢𝘵𝘩𝘵𝘢𝘬𝘪𝘯𝘨 𝘴𝘶𝘳𝘳𝘰𝘶𝘯𝘥𝘪𝘯𝘨𝘴 𝘰𝘧 𝘵𝘩𝘦 𝘎𝘶𝘺 𝘙𝘪𝘵𝘤𝘩𝘪𝘦’𝘴 𝘱𝘳𝘪𝘷𝘢𝘵𝘦 𝘞𝘪𝘭𝘵𝘴𝘩𝘪𝘳𝘦 𝘦𝘴𝘵𝘢𝘵𝘦.

This weekend, we’re delighted to welcome one of

Vusi Ndlovu is the award-winning South-African chef on a mission to unite the cornucopia of flavours that make up the African continent, one dish at a time. Cooking almost exclusively over coals, Vusi presents a thrilling celebration of Pan-African cooking and heritage, putting under-the-radar, heirloom ingredients front and centre and reimagining what’s possible in the process. One minute you’re in Nigeria, eating ‘Smoked Suya Spiced Carrot, Iru Yoghurt, Peanut-Chilli XO, Guanciale’, the next you’re in South Africa by way of ‘Goat Chops, Butternut Masala, Watercress’. This is food that connects cultures and regions, in full-throttle technicolour. As Vusi puts it “We’re not trying to hide ingredients, we want to celebrate them and keep the flavours clean, focused and potent”. Get set for a residency that honours and uplifts the vibrant diversity of the African pantry into something groundbreakingly delicious.

Vusi Ndlovu is the award-winning South-African che

 The journey from ticket to table. A quiet choreography of co-ordination and timing. We’re already deep in the swing of this week and looking forward to welcoming more of you through the doors. Hit the link in our bio if you want to join us too. 𝙲𝚘𝚖𝚎𝚝𝚊 𝚒𝚜 𝚘𝚙𝚎𝚗 𝚏𝚘𝚛 𝚕𝚞𝚗𝚌𝚑 𝚊𝚗𝚍 𝚍𝚒𝚗𝚗𝚎𝚛, 𝚎𝚟𝚎𝚛𝚢 𝚃𝚞𝚎𝚜𝚍𝚊𝚢 𝚝𝚘 𝚂𝚊𝚝𝚞𝚛𝚍𝚊𝚢. 𝟸𝟷 𝙲𝚑𝚊𝚛𝚕𝚘𝚝𝚝𝚎 𝚂𝚝𝚛𝚎𝚎𝚝, 𝙻𝚘𝚗𝚍𝚘𝚗 𝚆𝟷𝚃 𝟷𝚁𝚆

The journey from ticket to table. A quiet choreogr

 This week, the guest chef dining room plays host to Adam Purcell, the Irish chef who’s been turning heads in the French capital with his faultless approach to fine-dining. Adam joins us for five nights of certified magic, distilling years of experience working in some of Europe’s most exacting kitchens into six courses of pure cooking delight for the few wide-eyed guests lucky enough to snag a seat. Adam’s journey has taken him from the Emerald Isle through 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. He walks us through the opening gambit of his menu, a trio of snacks that perfectly encapsulate Adam’s cooking so far: ‘Pollock Collar & Cheek Beignet, Broad Beans, Mint’; ‘Irish Boxty Potato Pancake, Red Leicester, Sautéed Morels’ and ‘Fermented Oyster Mushroom Crisp, Hamachi Tartare, Smoked Cods Roe’ that offer a glimpse into exactly how he’s been winning over the Parisians. There’s still time for you to join us, hit the link in our bio to secure your spot.

This week, the guest chef dining room plays host t

 Next week, we welcome the Irish chef who’s been turning heads in the French capital as Adam Purcell steps onto the guest chef pass. Adam’s journey 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. Most recently, he’s just closed the chapter on his fine-dining concept, Comptoir de Vie, part creative laboratory, part culinary theatre, there Adam delivered eight courses of magic to the few wide-eyed guests lucky enough to snag a seat at the counter. Expect elegant yet expressive knockouts like ‘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 brings more of the faultless fine dining that made Comptoir de Vie such a hit with the Parisians.

Next week, we welcome the Irish chef who’s been

This weekend we throw open the gates to Guy Ritchie’s impossibly beautiful corner of the English countryside, as we kick off the opening weekend of our summer series at Ashcombe Estate. A luxury retreat like no other, spend the weekend drifting between lakeside sauna sessions, wild swims and yoga, alongside a mix of wellness experiences designed for properly switching off. Then on Saturday night, settle in for “arguably the most exclusive supper club of the summer” (The Times), as the weekend’s exceptional guest chef cooks for just twenty guests lakeside around the WildKitchen. We kick things off this weekend with Rob Roy Cameron and his Basque-inspired, wood-fired magic. The countdown has begun, only twenty-one weekends remain. Hit the link in our bio to find out more. 𝙀𝙣-𝙨𝙪𝙞𝙩𝙚 𝙙𝙤𝙪𝙗𝙡𝙚 𝙧𝙤𝙤𝙢𝙨 𝙖𝙧𝙚 𝙖𝙫𝙖𝙞𝙡𝙖𝙗𝙡𝙚 𝙛𝙧𝙤𝙢 £375 𝙥𝙚𝙧 𝙣𝙞𝙜𝙝𝙩, 𝙬𝙞𝙩𝙝 𝙗𝙧𝙚𝙖𝙠𝙛𝙖𝙨𝙩 𝙞𝙣𝙘𝙡𝙪𝙙𝙚𝙙, 𝙬𝙝𝙞𝙡𝙚 𝙩𝙝𝙚 𝙜𝙪𝙚𝙨𝙩 𝙘𝙝𝙚𝙛 𝙙𝙞𝙣𝙣𝙚𝙧 𝙞𝙨 𝙥𝙧𝙞𝙘𝙚𝙙 𝙖𝙩 £175𝙥𝙥.

This weekend we throw open the gates to Guy Ritchi

 This week we’ve welcomed Belgian chef, Yannick Carr, onto the guest chef pass. He joins us fresh from closing the chapter on his award-winning run at Brussels neighbourhood favourite, Old Boy, choosing to hit the road to share more of the heady flavours of South East Asia that first captured his imagination during his time at Bangkok heavyweight, Gaggan. Yannick’s been treating us all to a menu of spice-laden, Thai-inspired, flavour-packed firecrackers with a few choice dishes like his ‘Maldon Oyster, Green Herb & Coconut Nam Jim’; ‘Isaan Style Larb Gai, Ghee Toasted Brioche’ and ‘“Kaprao” Stuffed Savoy Cabbage, Beef Consommé, Holy Basil Oil’ all packing a serious punch. There’s only a few days left to join us, hit the link in our bio to pull up a chair.

This week we’ve welcomed Belgian chef, Yannick C

 We won’t lie, since Jay Rayner’s review landed we’ve had an extra spring in our step, with the restaurant abuzz with the sound of guests enjoying themselves and dishes flying off the pass. Now that longer evenings are creeping in and summer is finally within reach, Cometa’s really starting to hit its stride. There’s still time for you to join us here on Charlotte Street this week. Hit the link in our bio to book. Walk ins are also welcome. 𝙲𝚘𝚖𝚎𝚝𝚊 𝚒𝚜 𝚘𝚙𝚎𝚗 𝚏𝚘𝚛 𝚕𝚞𝚗𝚌𝚑 𝚊𝚗𝚍 𝚍𝚒𝚗𝚗𝚎𝚛, 𝚎𝚟𝚎𝚛𝚢 𝚃𝚞𝚎𝚜𝚍𝚊𝚢 𝚝𝚘 𝚂𝚊𝚝𝚞𝚛𝚍𝚊𝚢. 𝟸𝟷 𝙲𝚑𝚊𝚛𝚕𝚘𝚝𝚝𝚎 𝚂𝚝𝚛𝚎𝚎𝚝, 𝙻𝚘𝚗𝚍𝚘𝚗 𝚆𝟷𝚃 𝟷𝚁𝚆

We won’t lie, since Jay Rayner’s review landed

 This week we welcome the architect behind the enduring cult status of Brussels fan-favourite, Old Boy, as Yannick Carr lands on Charlotte Street armed with an arsenal of Thai-inspired, flavour-packed firecrackers. A disciple of Bangkok heavyweight Gaggan, Yannick’s time in the Thai capital sparked a love affair with the bold, heady flavours of South East Asia that now run through everything he cooks. He joins us fresh from a ripsnorting five-year run at the Brussels institution, where Yannick’s punchy and precise cooking won him Asian Restaurant of the Year (Gault & Millau) and a legion of fanatical fans. He walks us through a signature dish of his, the ‘Grilled Fish Sauce-Cured Duck Breast, Northern Thai Curry, Ginger, Shallot, Pickled Garlic’ giving you all a taste of what’s to come. With the rest of Yannick’s menu taking us across the length and breadth of Thailand, it promises to be a week of the very best in high-energy, high-wire cooking. You know what to do.

This week we welcome the architect behind the endu

 Meet Choi Ming Fai, one of the breakout stars of Hong Kong’s thrilling fine dining scene. Crowned Michelin’s Young Chef 2024, Fai joins us fresh from guiding French-Chinese gem, Mora, to a Michelin star. His food is proudly, unmistakably Cantonese, but Fai’s razor sharp technique speaks of a decade rising through the ranks in world-class kitchens, including three years under Simon Rogan at Aulis Hong Kong, where he was made head chef. For his five nights at Carousel, Fai will be delivering a masterclass in elegance and precision. Think ‘King Crab, Steamed Egg, Osmanthus, Wood Ear Mushroom’; ‘Grilled Lobster, Shaoxing wine, Celtuce’ and ‘Roasted Duck, Doubanjiang, Pickled Daikon’. Still only thirty-five, Choi Ming Fai is a super talent reaching the peak of his powers. Don’t miss your chance to experience the magic. 𝘗𝘭𝘦𝘢𝘴𝘦 𝘯𝘰𝘵𝘦 𝘵𝘩𝘦 𝘮𝘦𝘯𝘶 𝘪𝘴 𝘴𝘶𝘣𝘫𝘦𝘤𝘵 𝘵𝘰 𝘤𝘩𝘢𝘯𝘨𝘦𝘴, 𝘵𝘩𝘦 𝘮𝘰𝘴𝘵 𝘶𝘱 𝘵𝘰 𝘥𝘢𝘵𝘦 𝘷𝘦𝘳𝘴𝘪𝘰𝘯 𝘤𝘢𝘯 𝘣𝘦 𝘧𝘰𝘶𝘯𝘥 𝘰𝘯 𝘰𝘶𝘳 𝘸𝘦𝘣𝘴𝘪𝘵𝘦.

Meet Choi Ming Fai, one of the breakout stars of H

 Next week Yannick Carr lands on Charlotte Street, fresh from his award-winning stint at Old Boy in Brussels, with a menu packed full of spice-laden, Thai-inspired, firecrackers. His menu bears all the hallmarks of his time at Bangkok heavyweight Gaggan, with dishes like ‘Grilled Fish Sauce Cured Duck Breast, Northern Thai Curry, Ginger, Shallot, Pickled Garlic’; ‘Stuffed Savoy Cabbage, Oyster Sauce, Chilli & Garlic Beef Mince, Beef Consommé, Holy Basil Oil’ and ‘Irish Mor Oyster, Green Herb & Coconut Nam Jim, Lemongrass, Coriander Oil, Coriander Leaf’ only just scratching the surface. Swipe to cast you eye over the drool-worthy menu in all its glory. You won’t want to miss this one.

Next week Yannick Carr lands on Charlotte Street,

In just a few weeks time we throw open the gates to Guy Ritchie’s impossibly beautiful corner of the English countryside, as we head back to the rolling hills of Wiltshire and to Ashcombe Estate for our summer series. A place where everything slows, softens, and slips gently out of schedule. Days are yours to drift between lakeside sauna sessions, wild swims, yoga, and a thoughtfully curated mix of wellness experiences designed for properly switching off. Then, as the sun dips, Saturday night brings something special: an intimate dinner for just 20 guests, cooked by a Michelin-starred chef. With only 22 weekends across the season, it’s little wonder The Times called it “the most exclusive supper club of the summer.” For the current line-up of chefs and a closer look at what’s on offer, follow the link in our bio.

In just a few weeks time we throw open the gates t

 This week the guest chef dining room plays host to Remy Davis, who’s been treating guests to a menu packed full of Basque-inspired club bangers. Taking inspiration from his time tending the grill at the San Sebastián institution, Elkano (#24 in the World’s 50 Best), Remy’s been leaning further into the fire-led cooking and bold, pared-back flavours that made his stint at Sydney’s Mediterranean favourite Bessie’s an instant hit and earned him a coveted Chef’s Hat in the process. He walks us through his ‘Wagyu Skewer, Vine-Leaf TximiTxurri’, a playful throwback to his time on the Spanish coast, and a neat snapshot of why that corner of the world continues to obsess the food-obsessed. With many more delicious things to explore and only a few days remaining to catch the chef in action in our Charlotte Street dining room, time’s running out for you to join us. Hit the link in our bio to pull up a chair.

This week the guest chef dining room plays host to

 The origins of the margarita might be hotly debated, but there is no question about its place as one of Mexico’s finest exports. Cometa’s cocktail list contains three variations to choose from, but we’re here to tell you about our 𝘏𝘰𝘶𝘴𝘦 𝘔𝘢𝘳𝘨𝘢𝘳𝘪𝘵𝘢. Built with The Lost Explorer Espadín, lifted with sweet tamarind, sharpened by lime and finished with a touch of sal de gusano. Made with the same attention to detail that runs through everything we plate and pour. Here for the margarita aficionados and the agave-curious, with options to choose from and plenty more magic to be discovered across our cocktail list. It’s time to explore. 𝙲𝚘𝚖𝚎𝚝𝚊 𝚒𝚜 𝚘𝚙𝚎𝚗 𝚏𝚘𝚛 𝚕𝚞𝚗𝚌𝚑 𝚊𝚗𝚍 𝚍𝚒𝚗𝚗𝚎𝚛, 𝚎𝚟𝚎𝚛𝚢 𝚃𝚞𝚎𝚜𝚍𝚊𝚢 𝚝𝚘 𝚂𝚊𝚝𝚞𝚛𝚍𝚊𝚢. 𝟸𝟷 𝙲𝚑𝚊𝚛𝚕𝚘𝚝𝚝𝚎 𝚂𝚝𝚛𝚎𝚎𝚝, 𝙻𝚘𝚗𝚍𝚘𝚗 𝚆𝟷𝚃 𝟷𝚁𝚆

The origins of the margarita might be hotly debate

 This week the guest chef pass is home to Australian Remy Davis, who joins us fresh off the back of his award-winning spell at Bessie’s in Sydney. Like many chefs, Remy’s career has doubled as a passport. Having cut his teeth in the kitchens of Sabor, Kol and OMA in London before relocating to the Basque Country to tend 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. For Remy’s 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), just take his menu opener of ‘Smoked Mackerel, Ajo Blanco, Fennel’, a dish that sets the tone for what’s to come. There’s still time for you to join us this week, hit the link in our bio to pull up a chair.

This week the guest chef pass is home to Australia

 Pablo Díaz makes his jubilant return to Carousel. Mercado 24, Pablo’s iconic, produce-driven love letter to Guatemala’s extraordinary natural larder, is a regular among Latin America’s 50Best (currently sitting pretty at #42), while casual little sister and cult favourite, Dora La Tostadora, continues to revolutionise Guatemala’s favourite snack. Pablo has a remarkable knack for extracting every last bit of flavour from his chosen ingredients, working with the seasonal bounty of Guatemala City’s local markets to create a compelling locavore cuisine. The results are magic on a plate. Think ‘Sea Bream Tiradito’, cut with green chilli and ginger and perched precariously on one of his signature tostadas; rich and nutty ‘Roast Leek Ajo Blanco, Toasted Pumpkin Seed Granola’; and ‘Roast Duck, Green Chipilin Curry, Yellow Beet, Mint & Basil Salad’, to be spooned greedily into heirloom corn tortillas. Cutlery is optional. Napkins are a must. This is joyful food humming with flavour and personality. To know Pablo is to love him. To experience his food is one of life’s true pleasures. 📸 - @johnnymaz.photo

Pablo Díaz makes his jubilant return to Carousel.

 Next week we welcome Australian chef Remy Davis onto the Guest Chef pass for five nights of Basque-inspired club bangers. Remy learnt wood-fire cooking from the very best, tending the grill at Elkano (#24 in the World’s 50 Best) under the watchful eye of legendary asador, Aitor Arregui, before making a move back to Sydney to run the kitchen at Bessie’s where his intuitive wood-fired flair made the Mediterranean-inspired favourite an instant hit. Happiest in the company of smouldering coals, a big old fish and a fistful of Maldon salt, you can 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. There’s still time for you to join us, hit the link in our bio to pull up a chair.

Next week we welcome Australian chef Remy Davis on

 Introducing the first chef of our all-star line up for this year’s summer series at Guy Ritchie’s Ashcombe Estate. Opening the WildKitchen this year is Rob Roy Cameron, the chef behind one of last year’s most lauded London openings, ALTA. Celebrated by the critics, the Kingly Court restaurant is an altar to Basque-inspired, wood-fired magic, making Rob the perfect chef to kick off proceedings. Having 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, Rob joins us at the start of an exciting new chapter with a technically perfect menu of wood-fired showstoppers. Running from May to September 2026, the luxury countryside escape is open to just twenty guests at a time, across twenty-two weekends, featuring world-class guest chefs, lavish interiors, leisurely outdoor pursuits and fireside nightcaps in the breathtaking surroundings of the legendary director’s private Wiltshire estate. With dinner at the WildKitchen served to only 20 guests at a time, it’s “arguably the most exclusive supper club of the summer” 𝗧𝗵𝗲 𝗧𝗶𝗺𝗲𝘀. You can find out more via the link in our bio.

Introducing the first chef of our all-star line up

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Contemporary Mexican Seafood

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