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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.

Ashcombe Estate x Carousel

Offering a completely unique and unrivalled English countryside experience to just sixteen guests at a time, Guy Ritchie reopens the gates of his Wiltshire estate in Spring 2025 for a luxury weekend away like no other. “Arguably the most exclusive supper club of the summer” - The Times
DATES: Spring 2025

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

Aftergold

New York City

This spring, rising New York star Nate Kuester, formerly of Atoboy and Naro, brings his midas touch to Carousel. Ahead of opening his “charming fine dining” concept, Aftergold, in Manhattan, Nate showcases dishes like ‘Raw scallops with rhubarb and a sauce of yuzu and wasabi, almond & makrut lime', blending heartwarming flavours with forward-thinking techniques.
DATES: 11th - 15th February

Ana Ortiz

Galápagos

Returning for another week of live-fire magic, Ana Ortiz brings her smoky Ecuadorian flavours back to Carousel. Expect bold dishes like ‘Ceviche de Trucha,’ ‘Hay-Smoked Mussels,’ and ‘Spiced Braised Lamb.’ With roots in the Galapagos and a passion for cooking over flames, Ana’s sold-out debut speaks for itself—don’t miss out this time.
DATES: 18th - 22nd February

Ashcombe Estate x Carousel

Offering a completely unique and unrivalled English countryside experience to just sixteen guests at a time, Guy Ritchie reopens the gates of his Wiltshire estate in Spring 2025 for a luxury weekend away like no other. “Arguably the most exclusive supper club of the summer” - The Times
DATES: Spring 2025

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

Aftergold

New York City

This spring, rising New York star Nate Kuester, formerly of Atoboy and Naro, brings his midas touch to Carousel. Ahead of opening his “charming fine dining” concept, Aftergold, in Manhattan, Nate showcases dishes like ‘Raw scallops with rhubarb and a sauce of yuzu and wasabi, almond & makrut lime', blending heartwarming flavours with forward-thinking techniques.
DATES: 11th - 15th February

Ana Ortiz

Galápagos

Returning for another week of live-fire magic, Ana Ortiz brings her smoky Ecuadorian flavours back to Carousel. Expect bold dishes like ‘Ceviche de Trucha,’ ‘Hay-Smoked Mussels,’ and ‘Spiced Braised Lamb.’ With roots in the Galapagos and a passion for cooking over flames, Ana’s sold-out debut speaks for itself—don’t miss out this time.
DATES: 18th - 22nd February

Ashcombe Estate x Carousel

Ashcombe Estate x Carousel

New York City

Aftergold

New York City

Aftergold

Galápagos

Ana Ortiz

Galápagos

Ana Ortiz

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

Instagram

Carousel
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We can’t stop thinking about @joyettabelly’s prawn wontons—all prawn, no filler. Served with wonton noodles and Chinese cabbage braised in shiitake-infused water, it’s a classic for a reason. She’s one to watch…

We can’t stop thinking about @joyettabelly’s p

 ‘Charcoal grilled leek, chorizo béarnaise, air-dried tuna’; ‘Red prawn tartare, acorn-fed Ibérico pancetta, egg yolk’; ‘Brill with wild garlic pil-pil’... Manu Núñez (el gallego) and Carles Ramón (el catalán) are the exceptional duo behind one of the most exciting chef’s tables in Barcelona right now, effortlessly marrying the best of the Atlantic and the Mediterranean with their unorthodox, must-try mar i muntanya menus. They’re here next week. Don’t miss it.

‘Charcoal grilled leek, chorizo béarnaise, air-

 We’re hiring a Brand Marketing Manager. Carousel is evolving fast. New for 2025 are partnerships with Guy Ritchie at @ashcombeestate, the launch of our East London outpost @shoreditchartsclub_, a new opening for @goilabutterchickenuk at @fulham.pier and more Chef x DJ collabs with the return of @paired.london to @tatecornerbar. We’re on the lookout for someone utterly brilliant to take ownership of the brand and our varied marketing output. Ideally - but not exclusively - with a marketing, PR, and / or food content creation background. Experience in marketing (including social media and copywriting), and an interest in food and drink are essential... Design skills are a bonus. Take a look at the full spec over on our website, and if it sounds like a bit of you, get in touch at info@carousel-london.com.

We’re hiring a Brand Marketing Manager. Carouse

 Happy Chinese New Year! If anyone’s energy embodies the spirit of celebration, it’s Joyeta’s. And if there’s a menu perfect for a celebration like this, it’s Joyeta’s (lucky for those of you who managed to get a seat).

Happy Chinese New Year! If anyone’s energy embo

 Chicharron, guacasalsa, Spenwood. One of No. 23’s mainstay tostadas, and for good reason.

Chicharron, guacasalsa, Spenwood. One of No. 23’

 The island where our guest chefs create and serve their tasting menus each week is at the heart of the experience. And aside from being part of a great view while you eat, it’s also a total workhorse thanks to our @miele kit.

The island where our guest chefs create and serve

Our wine bar is bright and airy by day, loud and candlelit by night, with a wall-to-wall view of Charlotte Street. It’s the perfect spot to sip one of our 200+ natural wines and dig into some of our signature loud flavours while the world goes by.

Our wine bar is bright and airy by day, loud and c

 @joyetabelly is joining us next week, bringing the classic Chinese New Year flavours she loves. Expect dishes like her radish cake with @poons_ldn dried meats and house-made chilli sauce, and her Grandma’s brown sugar Chinese New Year cake. Plus, recipe testing for her steamed sea bass with fermented black beans and preserved Chinese olives turned into a very welcomed staff meal…

@joyetabelly is joining us next week, bringing the

 Spiced vanilla ice cream, malt cake and candied pecans. Cold weather calls for warmer flavours—even in your ice cream. Freshly piped ice cream meets gooey malt cake and a topping of sweet, crunchy candied pecans. This one is only available on our evening menu, and rest assured, it’s worth skipping The Traitors for…

Spiced vanilla ice cream, malt cake and candied pe

 🚨 Extra tickets added 🚨 @tomasgormley has made star turns at Carousel Burns Night celebrations before, so it’s no surprise that the final night of his residency this Saturday (AKA Burns Night) sold out in a flash. To meet the demand, we’ve added 10 more seats at the counter in No. 23. They’re bookable via the same link in our bio (you know the one), but they won’t last long—move fast.

🚨 Extra tickets added 🚨 @tomasgormley has m

 @tomasgormley of @cardinal.scot in Edinburgh is showcasing his thoughtful take on Scottish flavours this week, with dishes like Maldon oysters paired with forced Yorkshire rhubarb in a hibiscus pickle and basil oil preserved last summer at Phantassie Farm, aged Chalkstream trout with smoked cod’s roe mousse, blood orange and Aberfeldy whisky ponzu, and his refined twist on crannachan with whipped cream, honey, and raspberry granita seasoned with foraged wild raspberry vinegar. To finish, a Dolcy chocolate mousse, spiced apple purée, pickled ginger gel, and a spiced ginger tuille. This is Scottish dining, elevated. A few tickets remain between now and Friday through the link in bio.

@tomasgormley of @cardinal.scot in Edinburgh is sh

 Not only do we have Edinburgh hyper-talent @tomasgormley in the house for Burns Night, but we’re also pulling out all the stops over in No. 23. Today, our team tasted the @aberfeldy 12, 15, and 16-year-old whiskies, which will be available as a flight all week, alongside whisky cocktails from some of Scotland’s favourite bars. And on Burns Night itself, whisky somm @thirstysophia will join us for a guided tasting of all three at 6pm, featuring an additional exclusive pour of the 21-year-old Aberfeldy—so you can head into dinner informed, warmed, and appropriately jolly. To grab the flight or try one of these limited time cocktails, just swing by No. 23 today to Friday. If you’d like to join the guided tasting, head to the link in our bio.

Not only do we have Edinburgh hyper-talent @tomasg

 Belhaven lobster tail, poached in lobster shell-infused butter smoked over old whisky barrel staves, served with Pink Fir potatoes, lime gel, and a velvety bisque. That’s the spectacular main on @tomasgormley’s menu this week only. Here it is at the all-important smoking stage. To see it in all its glory, move fast—Saturday is sold out, but a few tickets remain for this week. Hit the link in our bio.

Belhaven lobster tail, poached in lobster shell-in

 Industry legend @leocarreiraa returns to Carousel a casual nine and a half years after his first residency.   If you experienced his delicate flavours and exemplary fish cookery at Londrino—Leo’s critically-acclaimed debut restaurant in London Bridge—or follow-up project The Sea, The Sea, where his pioneering dry-ageing techniques set the standard, you’ll no doubt share our excitement for his latest exhibition of mini masterpieces. We’re talking rice crab sandwich with ginger lemongrass ‘Philadelphia’; aged beef, roasted koji cream, chilli oil, sweet bun; and milk ice cream, roasted lactose chips and salt.   Leo is a special chef. Published by Phaidon, Portugal: The Cookbook is a definitive guide to the traditional recipes of his homeland (including his pastéis de nata, which had Grace Dent “making noise like if Anthony Joshua had WhatsApped me ‘WYD’ at 2am” when she ate them at Londrino). But like a culinary Picasso, it’s his more avant-garde, Mugaritz-inspired creations where things start to get really interesting.   Check out Leo’s mind-blowing menu and get yourselves booked in via the link in our bio.

Industry legend @leocarreiraa returns to Carousel

 The set up

The set up

 Next week we’re honouring Scotland’s national poet over in No. 23. We’re offering four whisky cocktails on from some of Scotland’s best loved bars - Hey Palu, Nauticus, SCOTCH, and Daddy Marmalade - alongside a flight of @aberfeldy whiskies, from the rich, peachy ‘15 Cadillac’ to the ‘21-year-old Malbec’ with its distinctive blackcurrant and cinnamon notes And the highlight? On Saturday 25th, whisky somm @thirstysophia will honour Burns’ famous poem, The Birks of Aberfeldy, with a tasting of Aberfeldy’s 12, 15, 16, and 21-year-old whiskies (all for just £35). Book in via the link in our bio.

Next week we’re honouring Scotland’s national

Prawn tortello, cockles, light dashi, and rose oil. This one’s Jess’s—a reflection on her time in Japan, viewed through an unmistakably Mediterranean lens. We’re nearing the end of @nudo_ibiza’s two-week residency, so this is your last chance to grab a seat before they’re gone.

Prawn tortello, cockles, light dashi, and rose oil

 Please join us on Sunday 26th January as we welcome back our good friends Jan and Mary from @wilsonsbristol for a special #CookForPalestine dinner to raise vital funds for the ongoing humanitarian crisis in Gaza. All proceeds will be sent directly to our chosen charities, @thepcrf and @roadtofreedom1. We will be serving a menu of Palestinian inspired dishes made with freshly sourced local produce. The menu has been created by Jan Ostle in partnership with Palestinian / Welsh chef, @jenanland. We’re also joined by @nisreendiary, a food blogger, baker, and health worker from Gaza who was evacuated in March of last year and is now living in London. Please arrive from 6pm for a 6.30pm start. Tickets are available through the link in our bio. If you are unable to make it, there is a link to make donations to the PCRF in the event description. Thank you. Poster by @billy_ruffian

Please join us on Sunday 26th January as we welcom

 José—one third of the powerhouse trio behind @nudo_ibiza—showing us how to fillet a monkfish tail like a true pro. From produce to plate, watch as he creates the main from this week’s menu: ‘BBQ cured monkfish tail, beurre blanc, kombu oil, spinach.’ There are still a few spots left for the final days of this beautifully Balearic residency. Don’t miss out.

José—one third of the powerhouse trio behind @n

 For the first week of their residency, @nudo_ibiza kicked things off with sea bass, mangalitza lardo, shoyu, and guajillo oil. But now that the seas have calmed and the divers are back out, they’ve switched things up, replacing the fish with Orkney scallops. Torched mangalitza lardo adds richness and mouthfeel, smoky guajillo oil brings depth, and with the shoyu removed, the scallops are left to shine. That’s the nature of working with ethically minded suppliers who farm, fish, and rear with the seasons. And getting the best out of those ingredients? That’s the nature of our world-class guest chefs.

For the first week of their residency, @nudo_ibiza
BOOK
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Wine Bar
Tuesdays to Saturdays, 12pm ’til late

Prix fixe side bar

Prix Fixe Lunch

£35 for three courses

Tuesdays to Saturdays, 12pm – 3pm

*Please note, lunch bookings are for the Wine Bar. Our guest chef residencies are evenings only.

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Besta

Barcelona

4th – 8th February

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Aftergold

New York City

11th – 15th February

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Ana Ortiz

Galápagos

18th – 22nd February

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Leo Carreira

London

25th February – 1st March

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Gift Cards

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Merch