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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”
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 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

 Week two, and the final chapter of our fūdo exploration with husband-and-wife duo Akihiro and Akari Sato. Drawing on home cooking, regional cuisine, 𝘴𝘩𝘰𝘫𝘪𝘯 𝘳𝘺𝘰𝘳𝘪, 𝘬𝘢𝘪𝘴𝘦𝘬𝘪 and the world of tea, Akihiro’s menu filters Japanese culinary traditions through the wonderfully unpredictable lens of British seasonality. Having trained at two-Michelin-star Narisawa in Tokyo, Akihiro was exposed to cooking shaped by Japanese nature, seasonality and satoyama culture, where he developed a deep fascination with the world around him in the process. Now he’s on a mission to share the concept of fūdo (Japanese for 𝘵𝘦𝘳𝘳𝘰𝘪𝘳) wherever he lays his knife roll. The result? Japanese and British ideas collide in mind-blowing dishes like ‘Miso-Marinated Cornish Turbot Tempura, Smoked Lettuce’ (Akihiro’s take on fish and chips) alongside Akari’s ‘Dorayaki’, a fictional dessert found in anime, brought to life especially for the residency. One final week to get stuck in. Hit the link in our bio to join us.

Week two, and the final chapter of our fūdo explo

 We’re on the lookout for a confident and ambitious Assistant General Manager to join our team. You’ll be working across the entire Carousel offering so versatility, calmness under pressure and an appetite for getting stuck in are a must. This is a hands-on leadership role for someone who thrives in a fast-paced environment where every service is different. If that sounds like you, hit the link in our bio to find out more about the role and how you can apply.

We’re on the lookout for a confident and ambitio

 We can’t wait to welcome this weekend’s guests for another sold out stay at Guy Ritchie’s Ashcombe Estate. Stepping into the WildKitchen this Saturday is trailblazing chef Roberta Hall-McCarron, who honed her craft in some of Edinburgh’s most revered kitchens. From three formative years under Tom Kitchin at The Kitchin, and a pivotal role establishing Castle Terrace as a tour-de-force of Edinburgh’s dining scene, Roberta finally struck out on her own with the outstanding The Little Chartroom. What began as a singular restaurant has since grown into a small constellation of critically-acclaimed spaces, covering bars, restaurants and cafés, each delivering the same level of world-class quality that has made her one of the most compelling chefs cooking on the British Isles today. With only a handful of rooms left across the rest of the season, don’t miss your chance to join us for “arguably the most exclusive supper club of the summer” The Times. Head to the link in our bio to explore the weekends ahead and snap up one of the last remaining stays.

We can’t wait to welcome this weekend’s guests

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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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