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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.

Salonee Patel

MARSEILLE

Rooted in the flavours, memories and traditions of India and Uganda, but shaped by her own adventures in the kitchens of Bubala and Marseille's iconic Tuba Club, Salonee's wildly popular polyglot menus challenge the way Indian flavours are perceived with ingredient-led flavour bombs like 'Tuna Tartare Papdi Chaat’ and ‘Banana Leaf Hariyali Fish, Pineapple Achar’. After sold out residencies in Milan, Tokyo and New York, it's now our turn to experience Salonee's contemporary Gujarati magic.
DATES: 8th - 12th September

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

Soixante

ANTWERP

Playfully reimagining the ultra-comforting flavours of traditional Polish cuisine with fine-dining technique and an infectiously mischievous streak, Jakub Błogowski's Soixante is a genuine delight. Shifting perceptions with a dollop of caviar and a warm hug, Kuba's nostalgic menu shines with affectionately elevated classics like rosół, gołabeck and karpatka, cake's final boss.
DATES: 15th - 19th September

Salonee Patel

MARSEILLE

Rooted in the flavours, memories and traditions of India and Uganda, but shaped by her own adventures in the kitchens of Bubala and Marseille's iconic Tuba Club, Salonee's wildly popular polyglot menus challenge the way Indian flavours are perceived with ingredient-led flavour bombs like 'Tuna Tartare Papdi Chaat’ and ‘Banana Leaf Hariyali Fish, Pineapple Achar’. After sold out residencies in Milan, Tokyo and New York, it's now our turn to experience Salonee's contemporary Gujarati magic.
DATES: 8th - 12th September

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

Soixante

ANTWERP

Playfully reimagining the ultra-comforting flavours of traditional Polish cuisine with fine-dining technique and an infectiously mischievous streak, Jakub Błogowski's Soixante is a genuine delight. Shifting perceptions with a dollop of caviar and a warm hug, Kuba's nostalgic menu shines with affectionately elevated classics like rosół, gołabeck and karpatka, cake's final boss.
DATES: 15th - 19th September
ANTWERP

Soixante

ANTWERP

Soixante

No. 23

No. 23

Cometa

Cometa

“The award-winning culinary collective gets better and better, with ever-improving menus and inspirational guest chefs”
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“A three-story creative hub that hosts a turntable of food pop-ups with a rotating cast of stellar international chefs”
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“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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“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”
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There are just two weekends left to experience the understated countryside luxury of Guy Ritchie’s private Wiltshire estate. With just a couple of rooms remaining, if you’ve been umming and ahhing all summer over whether to book, this is your last chance to indulge in “the UK’s most delicious weekend away” (Condé Nast Traveller). 𝐓𝐡𝐞 𝐟𝐢𝐧𝐚𝐥 𝐫𝐨𝐨𝐦𝐬 𝐟𝐨𝐫 𝟐𝟎𝟐𝟔 𝐚𝐫𝐞 𝐩𝐫𝐢𝐜𝐞𝐝 𝐚𝐭 £𝟓𝟕𝟓 𝐩𝐞𝐫 𝐧𝐢𝐠𝐡𝐭 𝐰𝐢𝐭𝐡 𝐛𝐫𝐞𝐚𝐤𝐟𝐚𝐬𝐭 𝐢𝐧𝐜𝐥𝐮𝐝𝐞𝐝. 𝘐𝘯 𝘱𝘢𝘳𝘵𝘯𝘦𝘳𝘴𝘩𝘪𝘱 𝘸𝘪𝘵𝘩 𝘌𝘈𝘜 𝘋𝘌 𝘗𝘙𝘖𝘝𝘌𝘕𝘊𝘌 & 𝘊𝘩𝘢𝘮𝘱𝘢𝘨𝘯𝘦 𝘉𝘰𝘭𝘭𝘪𝘯𝘨𝘦𝘳.

There are just two weekends left to experience the

 This week the guest chef kitchen is in the hands of Salonee Patel and her contemporary take on the myriad flavours of Indian cuisine. Born and raised in an Indian-Ugandan household in London, Salnonee’s cooking is rooted in the flavours, memories and traditions of India and Uganda, but shaped by a life of cooking and learning across different cultures, creating a polyglot-style that uses Indian flavours as a lens through which to explore produce, techniques and ingredients. For her week with us at Carousel, Salonee has created a menu of comforting, deeply flavourful showstoppers with plenty of left turns, think ‘Tuna Tartare Papdi Chaat’; ‘Crispy Patra, Jerusalem Artichoke, Kohlrabi, Fresh Tuvar, Undhiyu’ and ‘Coastal Masala Crab, Crumpet, Fermented Green Chill’. Salonee’s goal is to challenge the way Indian flavours are perceived; not by moving away from their identity, but by showing just how expressive and adaptable they can be. The result is something beautiful, personal and totally unmissable, hit the link in our bio to grab your seat at the table.

This week the guest chef kitchen is in the hands o

 We’re on the lookout for Carousel’s new GM. Since 2014, we’ve been on a mission to diversify London’s dining scene. Today is no different. As our new general manager, you’ll oversee three operations under one roof: - our world-class programme of international guest chef residencies - our critically-acclaimed contemporary Mexican seafood restaurant, Cometa - our intimate cocktail bar, No. 23, home to Chuck’s legendary smashburgers We want to meet talented and energetic hospitality professionals who share our ambition to be the best in the business. With a competitive salary, some fantastic perks and an established, fiercely independent culture that thrives on creating unforgettable guest experiences, Carousel is the perfect fit for someone with a genuine passion for food, drink and - above all - people. No two days here are ever the same. If you’d like to be part of the magic, please reach out with your CV and cover letter to 𝗰𝗮𝗿𝗲𝗲𝗿𝘀@𝗰𝗮𝗿𝗼𝘂𝘀𝗲𝗹-𝗹𝗼𝗻𝗱𝗼𝗻.𝗰𝗼𝗺.

We’re on the lookout for Carousel’s new GM. S

 Next week Salonee Patel brings her polyglot cooking to Charlotte Street. Born and raised in an Indian-Ugandan household in London, Selonee’s cooking is rooted in the flavours, memories and traditions of India and Uganda, but shaped by a life of cooking and learning across different cultures. From the kitchens of Bubala to Marseille’s iconic seafood restaurant, Tuba Club, Selonee’s journey now takes her around the globe, popping up in kitchens from Milan to Tokyo and New York. Salonee uses Indian flavours as a lens through which to explore produce, techniques and ingredients from wherever she happens to be, and her Carousel menu is no different, with comforting, deeply flavourful showstoppers like ‘Tuna Tartare Papdi Chaat’ and ‘Malabar Oyster Mushroom Skewer, Green Peppercorn Mayo, Green Grape, Fennel’ to ‘Banana Leaf Hariyali Fish, Pineapple Achar’ and ‘Crispy Patra, Jerusalem Artichoke, Kohlrabi, Fresh Tuvar, Undhiyu’. Salonee’s goal is to challenge the way Indian flavours are perceived; not by moving away from their identity, but by showing just how expressive and adaptable they can be. The result is something beautiful, personal and totally unmissable. Hit the link in our bio to join us.

Next week Salonee Patel brings her polyglot cookin

 At Boreal, the landscape dictates the menu. Here, untouched by heat and lifted only with fermented gooseberry, tomato water and meadowsweet oil, the finest produce is allowed to shine. In Finland, Pasha works with a farmer who delivers the week’s harvest directly to the restaurant. For his residency at Carousel, Flourish Farm takes on that role, making this a distinctly British expression of a Boreal house classic. A Boreal menu moves in waves. Lightness giving way to depth, freshness to smoke, delicacy to richness. This is a moment of levity amongst it all, before lamb broth, ragù and barbecued lion’s mane, and a heritage Yorkshire lamb portrait with badger flame beetroot and lamb jus, carry you somewhere altogether more substantial. This is your last chance to experience a real Nordic star in London.

At Boreal, the landscape dictates the menu. Here,

Last week we shared the unveiling of our Ronqueo de atún, a menu of seasonal specials, made from line-caught Cornish bluefin tuna, that we have delivered whole and butchered in-house. Over the next few weeks we’re going to be sharing each of the dishes that make up the menu. Giving you an in-depth insight into the ingredients, process and story behind each dish. Think Maldon oysters, tuna tartare, morita oil, lemon; tuna crudo, peach, chilli piquín, heirloom corn tostada; and tuna akame, black aguachile, red onion. Ronqueo de Atún is here only for as long as the tuna season allows. Once it’s gone, it’s gone. Tables are available to book via the link in our bio.

Last week we shared the unveiling of our Ronqueo d

 This week the guest chef kitchen is host to the prodigious talent of Pasha Demin and his homage to the ethereal Finnish landscape, Boreal. Mara gives us a first look at one of the dishes on the menu: a SCOBY. Usually known as the living culture behind kombucha, and rarely something you’d think to eat, here it’s cultivated specifically for the plate. A piece of SCOBY is cooked in mirabelle jam, topped with dried berries and Nordic macha (a twist on salsa macha), then sandwiched between two lemon balm leaves. Sweet, acidic, tangy and intensely herbal. A little flavour explosion to end the meal. There’s still time to pull up a chair. Just hit the link in our bio.

This week the guest chef kitchen is host to the pr

 Few chefs leave their mark on a place 5,000 miles away like José Figueroa, one of the all-time Carousel greats. Joe first joined us in 2024, when he blew us away with the bold Mexican flavours of his iconic Tijuana restaurant, Carmelita Molino y Cocina. A temple to the wild abundance of Baja California and its world-class seafood, Joe picked up a Big Gourmand when Michelin first rolled into Mexico and has retained it ever since, thanks to generous, flavour-packed cooking inspired by his grandmother, Carmelita, and his apparently limitless enthusiasm for Mexico’s unique culinary heritage. Returning to London, Joe is coming in swinging with a menu that’s pure Joe, pure Tijuana and pure fire. There’s ‘Pescado Asado’ (Grilled Cornish Day Boat Catch, Norteño Beans, Crab Burrito, Late Summer Tomato, Ginger Condiment’; there’s ‘Borrego’ (Lamb Birria ‘Tijuana-Style’, Consomé, Salsa Borracha, Lamb Belly & Tongue Skewer, Flour Tortillas’; and there are Buñuelos (Corn Masa Fritter, Burnt Tortilla Ice Cream, Cinnamon Toffee, Amaranth Crumble’). Bold, generous and loads of fun, this one’s for the lovers. 𝘚𝘸𝘪𝘱𝘦 𝘵𝘰 𝘴𝘦𝘦 𝘸𝘩𝘢𝘵 𝘸𝘦𝘯𝘵 𝘥𝘰𝘸𝘯 𝘭𝘢𝘴𝘵 𝘵𝘪𝘮𝘦 𝘑𝘰𝘦 𝘸𝘢𝘴 𝘰𝘯 𝘊𝘩𝘢𝘳𝘭𝘰𝘵𝘵𝘦 𝘚𝘵𝘳𝘦𝘦𝘵

Few chefs leave their mark on a place 5,000 miles

Only a few weeks remain of our spectacular summer series at Guy Ritchie’s Ashcombe Estate which means the clock is ticking to enjoy “The UK’s most delicious weekend away” (Condé Nast Traveller). We’ve put together a serious line-up to help us close out the season with world-class chefs like Ivan Tisdall-Downes (29/08), Robbie Jameson (05/09), Valerio Serino (12/09) and Theo Clench (26/09) all still yet to come. With just a handful of rooms remaining, hit the link in our bio to check availability and discover everything else waiting across the estate, from wild swimming and wood-fired saunas to wellness treatments. Summer’s not over just yet. Come join us.

Only a few weeks remain of our spectacular summer

Next week we get set to welcome the most exciting new restaurant in Helsinki as Pasha Demin brings Michelin-starred Boreal to Charlotte Street. Pasha cut his teeth in the hallowed kitchens of Noma and Azurmendi, before channeling his prodigious talent into Boreal’s mesmerising ten-course tasting menus that unfold in waves of temperature, intensity, freshness, acidity and texture, and supercharged by fermentation, curing, drying, pickling and smoking techniques. Every plate paints a picture of Finland’s forests, farms, cold seas, lakes and long seasons, celebrating the ethereal Finnish landscape in the process. For his week at Carousel, Pasha has crafted a procession of technique-driven delights, from ‘Karelian Mussel Pie’, ‘Orkney Scallop, Green Beans’ and ‘Sweet Summer Corn Porridge with Truffle’ to ‘Squid Nigiri’, ‘Lamb Broth and Barbecue Lion’s Mane Mushroom’ and ‘Nordic Matcha Ice Cream’. New Nordic has a new star. You know what to do.

Next week we get set to welcome the most exciting

Playfully reimagining the ultra-comforting flavours of traditional Polish cuisine with fine-dining technique and an infectiously mischievous streak, Jakub Błogowski’s Soixante is a genuine delight. With “lashings of distinctive character” and a wealth of experience from the kitchens of London’s Bibendum** and Lisbon’s Belcanto**, Kuba delivers clever little hits of Anton Ego nostalgia with affectionately elevated classics like żurek, rosół and pierogi (his are light as air and come crowned with Antonius caviar). For his week at Carousel, which may well be our first fully Polish residency since we got going in 2014, Kuba is bringing the full force of his culinary imagination to the table. His unapologetically contemporary menu shines with the likes of ‘Pyza’ (Potato Dumpling, Smoked Eel, Mushroom Broth, Pickled Girolles, Butterless Hollandaise), ‘Gołabeck’ (Cabbage Roll, Minced Lamb, Tomato Sauce, Semi-Dried Cherry Tomatoes, Basil) and cake’s final boss, Karpatka (Plum, Shiso, Focaccia Ice Cream, Olive Oil, Sea Salt). “Polish at heart, Belgian in spirit, and always evolving”, Soixante will shift your perceptions of Eastern European cooking with a dollop of caviar and a warm hug.

Playfully reimagining the ultra-comforting flavour

 This week the guest chef dining room is home to the cutting-edge cooking of Christian Faulkner. Having spent nearly six years leading the kitchen at the groundbreaking Ikoyi alongside chef-owner Jeremy Chan, Christian’s now striking it out on his own, road-testing ideas ahead of the launch of his exciting new project. Raised on the shores of Jersey, Christian worked in his father’s seafood business from an early age, developing an instinctive feel for the flavours of the coast and a deep-rooted passion for produce. For his week at Carousel, that foundation collides with the innovative ideas that made his cooking at Ikoyi so compelling. He runs us through some of his flavour-forward creations like his ‘Octopus, Sweetcorn Chowder & Bean Crock’ and ‘Fig Leaf Peach Melba’. This is a chef at the top of his game and cooking with complete freedom. Only a few spaces remain to catch a first glimpse at what’s next for this generational talent. Trust us, you don’t want to miss this.

This week the guest chef dining room is home to th

 Our favourite date in the Cometa calendar has finally arrived as the first line-caught tuna of the season, landed by our friends at The Sea, The Sea, has just hit the pass. Our chefs Ollie, José and Ale spent an hour breaking down this beauty, making sure every last cut earns its place on our 𝘙𝘰𝘯𝘲𝘶𝘦𝘰 𝘥𝘦 𝘈𝘵ú𝘯, a seasonal menu that captures Cometa at its best, celebrating the the very best of British waters through a creative and modern Mexican lens. Think Maldon oysters crowned with tuna tartare, morita oil and lemon; Tuna crudo with peach condiment, chilli piquín salsa and heirloom corn tostadas; Slow-cooked tuna collar carnitas with mole coloradito, salsa cruda and heirloom corn tortillas; and the main event, Grilled tuna belly with smoked butter, guajillo and Flourish Farm peppers, straight from the 𝘱𝘢𝘳𝘪𝘭𝘭𝘢. This is Cometa in full swing. Impeccably sourced ingredients given a touch of Mexican flair. 𝘙𝘰𝘯𝘲𝘶𝘦𝘰 𝘥𝘦 𝘈𝘵ú𝘯 is here only for as long as the tuna season allows. Once it’s gone, it’s gone. Consider this your sign to book the table.

Our favourite date in the Cometa calendar has fina

 Next week we welcome one of London’s most exciting chefs as Christian Faulkner steps onto the guest chef pass. He joins us hot off the back of his near six-year stint helming the kitchen at boundary-pushing two Michelin-starred Ikoyi where he worked hand in glove alongside the inimitable Jeremy Chan. Now he’s charting his own course, taking his wildly innovative cooking on the road, testing ideas before his next permanent adventure begins. Think flavour-forward creations like ‘Tuna Belly & Jersey Royal Crepe’; ‘Octopus, Sweetcorn Chowder & Bean Crock’ and ‘Brill & Toasted Brioche, Champagne Sauce’ from a chef at the top of his game and cooking with complete freedom. We’d make the most of it while you can. Hit the link in our bio to join us.

Next week we welcome one of London’s most exciti

 Salonee Patel is a Gujurati chef, born and raised in an Indian-Ugandan household in London. The cooking she was raised with is rooted in the flavours, memories and traditions of India and Uganda, but shaped by a life of cooking and learning across different cultures. It’s a polyglot tradition that Salonee has embraced with her own career, from the kitchens of Bubala where she worked alongside our mutual friend Helen Graham, to Marseille’s iconic seafood restaurant, Tuba Club, where she learnt the beauty of simplicity and letting exceptional, seasonal produce speak for itself. Using Indian flavours as a lens through which to explore produce, techniques and ingredients from wherever she happens to be, Salonee has done pop-ups and residences in Marseille, Milan, Tokyo and New York. For her week at Carousel, Salonee has created a menu of comforting, deeply flavourful showstoppers with plenty of left turns, from ‘Tuna Tartare Papdi Chaat’ and ‘Malabar Oyster Mushroom Skewer, Green Peppercorn Mayo, Green Grape, Fennel’ to ‘Banana Leaf Hariyali Fish, Pineapple Achar’ and ‘Crispy Patra, Jerusalem Artichoke, Kohlrabi, Fresh Tuvar, Undhiyu’. Salonee’s goal is to challenge the way Indian flavours are perceived; not by moving away from their identity, but by showing just how expressive and adaptable they can be. The result is something beautiful, personal and totally unmissable.

Salonee Patel is a Gujurati chef, born and raised

Our team is growing, we have some exciting new openings across our front of house, kitchen and events teams available as we get ready for the busy festive period ahead. If you’re looking for your next adventure or value what we do here at Carousel then hit the link in our bio to find out what roles are available and how you can apply.

Our team is growing, we have some exciting new ope

 This week Canadian chef Jordan Clay lands on the guest chef pass, bringing a slice of his Melbourne beachside favourite, Pipis Kiosk, to Charlotte Street for just five days. After cutting his teeth in Tom Aikens’ Michelin-starred kitchen, Jordan made the leap to the other side of the world, turning a humble beachside kiosk into one of Australia’s most exciting seafood destinations. At Pipis Kiosk, Jordan’s cooking celebrates the wild, untamed bounty of the oceans with seafood that goes from boat to plate in the blink of an eye and his week at Carousel will be no different, think best-in-class seafood coming straight from our trusted suppliers, treated with a lightness of touch that lets standouts like his ‘BBQ Prawn, Seaweed Beurre Blanc’ and ‘Tuna Crudo, Salted Watermelon, Aleppo Pepper’ do the talking. In a city as food-obsessed as Melbourne, it takes something extra-special to cut through the noise yet Pipis Kiosk does exactly that. Come and find out what all the fuss is about, hit the link in our bio to join us.

This week Canadian chef Jordan Clay lands on the g

 Next week the guest chef dining room is getting a taste of Melbourne’s thriving restaurant scene as we welcome Canadian chef Jordan Clay of beachside favourite, Pipis Kiosk. At Pipis Kiosk, Jordan celebrates the wild, untamed bounty of the Tasman Sea with seafood that goes from boat to plate in the blink of an eye. After honing his craft in Tom Aikens’ Michelin-starred kitchen, Jordan headed to the other side of the world to transform a humble beachside kiosk into one of Australia’s most exciting seafood destinations. Jordan’s menu for his week at Carousel follows a similar approach, with best-in-class seafood coming straight from our trusted suppliers, treated with a lightness of touch that lets standouts like ‘BBQ Prawn, Seaweed Beurre Blanc’; ‘Calamari Skewers, Ink Sauce’ and ‘Steamed Pollock, Grilled Lettuce Sauce, Macadamia Crunch’ do the talking. In a city as food-obsessed as Melbourne, it takes something extra-special to cut through the noise yet Pipis Kiosk does exactly that. Hit the link in our bio to join us.

Next week the guest chef dining room is getting a

Introducing Boreal, the best new restaurant in Helsinki. Awarded a Michelin star less than a year after opening, Pasha Demin’s homage to the ethereal Finnish landscape is rooted in wild foraging, organic agriculture and a mastery of preservation techniques that extend the harvest and build flavour through time. Pasha cut his teeth in the hallowed kitchens of Noma and Azurmendi, before channeling his prodigious talent into Boreal’s mesmerising ten-course tasting menus. Unfolding in waves of temperature, intensity, freshness, acidity and texture, and supercharged by fermentation, curing, drying, pickling and smoking techniques, every plate paints a picture of Finland’s forests, lakes, cold seas, farms and long seasons. On his Carousel menu? A procession of technique-driven delights, from ‘Karelian Mussel Pie’, ‘Scallop, Green Beans’ and ‘Corn Porridge with Truffle’ to ‘Squid Nigiri’, ‘Lamb Broth and Barbecue Mushroom’ and ‘Nordic Matcha’. New Nordic has a new star. You know what to do.

Introducing Boreal, the best new restaurant in Hel

 Introducing our brand new Happy Hour over in No.23, get one of Chuck’s critically-acclaimed single patty smashburgers and a Cointreau spicy margarita for just £20. Available every Tues-Sat, 5pm-7pm. Come and get it.

Introducing our brand new Happy Hour over in No.23

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Guest Chefs
Our revolving line up of international guest chef residencies

Tuesdays to Saturdays, one sitting from 7pm

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Cometa

Contemporary Mexican Seafood

Tuesdays to Saturdays, 12pm ’til late

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Events

Award-winning events in stylish spaces

19-23 Charlotte Street W1T ·  6 Redchurch Street E2

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Ashcombe Estate x Carousel
Our luxury culinary escape on Guy Ritchie’s private Wiltshire estate

May to September 2026

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No.23 x Chuck’s

cocktails & smashburgers

Tuesdays to Saturdays, 5pm ’til late, walk-ins only

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