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Document
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
'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.

Milpa

OSAKA

Meet Willy Monroy, Noma Kyoto alumnus and the history-making chef behind Milpa, Japan's first Michelin-starred Mexican restaurant. Applying wood-fired Mexican techniques to Japanese ingredients, it's dishes like Willy's ‘Prawn “Chilpachole”, Ibérico Ham Foam’ that promise to make Milpa one of the highlights of our 2026 calendar. Completely unmissable.
DATES: 10th - 14th February

John Javier & Jackson Boxer

CHINESE NEW YEAR

To celebrate Chinese New Year, John and Jackson reunite with a collaborative, celebratory menu that's a continuation of the ideas that defined John's critically acclaimed Sydney restaurant, MASTER. This very special one-off blends regional Chinese influences with contemporary technique and playful contrasts, delivering a showstopping menu that's rooted in generosity, clarity of flavour and quiet confidence.
DATES: 17th - 21st February

Wine Bar

Our neighbourhood wine bar is changing. Cometa, our contemporary take on Mexican seafood, launches February 20th. Bookings are now open or you can join us for our final few lunch and dinner services of the Wine Bar (last service is February 14th). The choice is yours.
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

Milpa

OSAKA

Meet Willy Monroy, Noma Kyoto alumnus and the history-making chef behind Milpa, Japan's first Michelin-starred Mexican restaurant. Applying wood-fired Mexican techniques to Japanese ingredients, it's dishes like Willy's ‘Prawn “Chilpachole”, Ibérico Ham Foam’ that promise to make Milpa one of the highlights of our 2026 calendar. Completely unmissable.
DATES: 10th - 14th February

John Javier & Jackson Boxer

CHINESE NEW YEAR

To celebrate Chinese New Year, John and Jackson reunite with a collaborative, celebratory menu that's a continuation of the ideas that defined John's critically acclaimed Sydney restaurant, MASTER. This very special one-off blends regional Chinese influences with contemporary technique and playful contrasts, delivering a showstopping menu that's rooted in generosity, clarity of flavour and quiet confidence.
DATES: 17th - 21st February

Wine Bar

Our neighbourhood wine bar is changing. Cometa, our contemporary take on Mexican seafood, launches February 20th. Bookings are now open or you can join us for our final few lunch and dinner services of the Wine Bar (last service is February 14th). The choice is yours.
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
CHINESE NEW YEAR

John Javier & Jackson Boxer

CHINESE NEW YEAR

John Javier & Jackson Boxer

No. 23

No. 23

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

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This week the guest chef kitchen is in the hands of the mighty 𝘞𝘪𝘭𝘭𝘺 𝘔𝘰𝘯𝘳𝘰𝘺. He joins us from his Michelin-starred outpost in Osaka, where he made history as the first Mexican chef to be awarded a star in Japan. At Milpa – Nahuatl for the ancient agricultural system that enriches the earth – Willy tells two stories at once; one of his Mexican heritage, and one of his life in Japan. The result? A meeting of worlds, delivered in a menu where every single dish is pinch-yourself good. Only the lucky ones amongst you who’ve managed to bag a ticket to his sold-out residency with us will find out what we’re talking about but this is definitely one to sit back and enjoy the magic.

This week the guest chef kitchen is in the hands o

 We might not be in full, sun-drenched terrace-territory just yet, but the kerbside negroni still hits. Whether it’s your pre, post or strictly-during dinner ritual. We’ve got you covered. It’s the final week of the Wine Bar before we turn the space into @cometa.restaurant next week. One last round? Come and join us.

We might not be in full, sun-drenched terrace-terr

 All good things must come to an end. As we turn the corner into this week it marks the final stretch for our neighbourhood Wine Bar. It’s the end of an era, one that’s been filled with generous dishes, brilliant bottles and very good times. But it’s time for us to bring you something new. From Friday 20th February, we’re opening the doors to 𝑪𝒐𝒎𝒆𝒕𝒂 (@cometa.restaurant), our contemporary take on Mexican seafood, seen through a distinctly British lens. You’ll still find the Carousel experience you know and love, just dialled up. A comfier dining room. A sharper, more ambitious menu. British waters at their best, reimagined with modern Mexican flavours and creativity. The Cometa kitchen will be led by our very own, Ollie Templeton, José Lizarralde Serralde (Relæ, Nicos, Meroma) and Alejandra Juarez (Estela, Máximo, Makan). For now, we’re keeping the rest of the details under wraps but keep an eye out for more to come. In the meantime, we’d love to raise a glass with you. Join us to send off the Wine Bar in proper style, with a great bottle (or two) alongside the crowd-pleasing favourites that have made the Wine Bar what it is over the years (the last service is Saturday 14th). 𝘽𝙤𝙤𝙠𝙞𝙣𝙜𝙨 𝙛𝙤𝙧 𝘾𝙤𝙢𝙚𝙩𝙖 𝙖𝙧𝙚 𝙣𝙤𝙬 𝙤𝙥𝙚𝙣 (𝙟𝙪𝙨𝙩 𝙗𝙤𝙤𝙠 𝙞𝙣 𝙡𝙞𝙠𝙚 𝙪𝙨𝙪𝙖𝙡 𝙩𝙝𝙧𝙤𝙪𝙜𝙝 𝙩𝙝𝙚 𝙒𝙞𝙣𝙚 𝘽𝙖𝙧 𝙥𝙖𝙜𝙚 𝙤𝙣 𝙤𝙪𝙧 𝙬𝙚𝙗𝙨𝙞𝙩𝙚 𝙤𝙧 𝙫𝙞𝙖 𝙩𝙝𝙚 𝙡𝙞𝙣𝙠 𝙞𝙣 𝙤𝙪𝙧 𝙗𝙞𝙤) 𝙤𝙧 𝙮𝙤𝙪 𝙘𝙖𝙣 𝙟𝙤𝙞𝙣 𝙪𝙨 𝙛𝙤𝙧 𝙤𝙪𝙧 𝙛𝙞𝙣𝙖𝙡 𝙛𝙚𝙬 𝙡𝙪𝙣𝙘𝙝 𝙖𝙣𝙙 𝙙𝙞𝙣𝙣𝙚𝙧 𝙨𝙚𝙧𝙫𝙞𝙘𝙚𝙨 𝙤𝙛 𝙩𝙝𝙚 𝙒𝙞𝙣𝙚 𝘽𝙖𝙧. 𝙏𝙝𝙚 𝙘𝙝𝙤𝙞𝙘𝙚 𝙞𝙨 𝙮𝙤𝙪𝙧𝙨.

All good things must come to an end. As we turn th

 Meet the iconic chef making charcoal-grilled magic in a former Amsterdam garage. After tasting Michelin-starred success with the much-missed Coulisse, ex-NOMA chef Tim van der Molen is switching lanes, swapping fine-dining formality for something altogether more relaxed and uncompromisingly ZFG. ‘Restobar’ Nikotin is Tim cooking from the heart and colouring outside the lines, taking serious technique and letting it loose on bold Asian-leaning flavours that go heavy on the smoke and spice. On the menu? Fiendishly addictive firecrackers like ‘Szechuan Hot Wings’, ‘BBQ Poussin & Grilled Chilli Hot Sauce’ and ‘Grilled Rib Eye, Wild Mushroom XO’,. served with golden rice and an assortment of homemade kimchis. Bright, layered, spice-driven and best enjoyed with your hands, Tim’s ‘fun dining’ concept is a high-energy riot from a chef who’s doing the unthinkable... just really enjoying himself. The results are infectious.

Meet the iconic chef making charcoal-grilled magic

 For the adventurers, the discerning diners and the culinary-curious. Our specials board is where the chefs go off-piste, a rotating line-up of blink-and-you’ll-miss-it dishes, dreamt up in full experimental mode. No reruns. No guarantees. Just big ideas, small windows. Next time you’re in, take a look. Follow your nose. You never know what might turn up.

For the adventurers, the discerning diners and the

 Next week we welcome the magnetic figure of José Juan Monroy Rangel or Willy as he’s more affectionately known. Willy is the history-making chef behind Milpa, Osaka: the first Mexican restaurant in Japan to receive a Michelin star. A landmark moment for a chef whose journey began in a modest tortilla shop in Colima, before unfolding across many chapters since. Few, however, were as transformative as his time cooking alongside the Noma team during their Kyoto residency in 2023. That experience became a turning point. Willy returned to Osaka with a renewed sense of purpose, carving out a new path for Mexican fine dining in Japan. At Milpa, he honours the depth and heritage of Mexican cuisine while embracing the precision, ingredients and craft of his adopted home. The result is a dialogue between two cultures. Deliberate and delicious. His week with us promises to bring an electric energy into the dining room. With only a handful of seats remaining at the start of the week, don’t miss your chance to experience this bonafide legend in the making.

Next week we welcome the magnetic figure of José

We’ve known Michael Zee for a long time, thanks to his hypnotic kaleidoscope of perfectly symmetrical, hyperreal breakfasts. What we didn’t know was that Michael also happens to cook some of the most surprising and delicious Chinese food you’re likely to experience outside of Shanghai. Michael’s grandfather Zee Pao San emigrated to Liverpool in the 1940s, going on to open a string of successful restaurants. Michael grew up working in one of the family’s ‘Chinese chippies’, but it was the five years he spent in Shanghai where his fascination with China’s relentlessly fascinating culinary culture really took hold. Now based in the hills outside Turin, where he’s turning a tumbledown 18th century palazzo into an exclusive gastro retreat alongside husband Mark, the award-winning food writer has been quietly turning his hand to pop-ups, introducing his unique style of blended Chinese gastronomy to sell-out dining rooms in Italy, the Netherlands and Kazakhstan. For Carousel, Michael is taking things a step further with a very special menu featuring lesser known flavours like ‘Doufuhua à la minute, Ears and Pickles’; ‘Zhoushan Sea Bass with Urchin’; and ‘Five Spice Mutton, Pear and Green Onion, Flatbread’ If you dig Chinese food and want to go a little deeper, you’re going to love Michael Zee.

We’ve known Michael Zee for a long time, thanks

One of the best things about this job is getting front-row seats to people who really, 𝘳𝘦𝘢𝘭𝘭𝘺 know what they’re doing. For the past week and a half, the Guest Chef kitchen has been home to the kind of artisanal magic that only comes from doing the hard yards, again and again. Enter Manon Grados, sous-chef to Céline Pham, channelling centuries of French tradition into the noble (and notoriously fiddly) art of 𝘱â𝘵é-𝘦𝘯-𝘤𝘳𝘰û𝘵𝘦. With patience, precision and very steady hands, she guides us through every step of her beautifully exacting process. On as the additional course for the rest of Céline’s residency with us. Run don’t walk.

One of the best things about this job is getting f

 Prep. Service. Process. We’re on the hunt for a new CDP that enjoys every step of the journey, whether that’s sorting through the first orders in the morning, to organising prep or helping to deliver consistently excellent service across lunch and dinner. If that sounds like you, get in touch via careers@carousel-london.com

Prep. Service. Process. We’re on the hunt for a

 This week we enter the final stretch of Céline Pham’s two-week residency with us. One of our all-time favourite guest chef’s, Céline’s return has been another insight into her breathtakingly considered cooking, all delivered with that signature charm. Watch as Céline and sous-chef, Manon, run us through the ‘𝘊𝘶𝘵𝘵𝘭𝘦𝘧𝘪𝘴𝘩, 𝘏𝘰𝘮𝘦𝘮𝘢𝘥𝘦 𝘙𝘪𝘤𝘦 𝘕𝘰𝘰𝘥𝘭𝘦𝘴, 𝘎𝘪𝘯𝘨𝘦𝘳 𝘉𝘦𝘶𝘳𝘳𝘦 𝘉𝘭𝘢𝘯𝘤’, a dish that perfectly encapsulates Céline’s knack for ingenuity and creativity, while always honouring tradition. This week is your last chance to catch Céline and the team before they return to Provence, so hit the link in our bio to secure your place at the table.

This week we enter the final stretch of Céline Ph

 Getting the restaurant ready for service is one of our favourite morning rituals, a quiet moment before the real drama unfolds. We’re all set, time for you to pull up a chair. We’re open all day for lunch (12pm-3pm) dinner (5pm-10pm) and everything inbetween. Join us.

Getting the restaurant ready for service is one of

 The weekend’s calling and No.23 is ready when you are. Meet our savoury spin on a 𝘍𝘭𝘰𝘳𝘦𝘴: floral sweetness, a hit of pickle-twang and just the right amount of “wait, what?”. All tied down with signature The Lost Explorer tequila. Strange on paper, dangerously good in the glass. Don’t overthink it. Swing by, have a sip, stay a while. We’re pouring ’til late. And if things escalate, a @chucksnyc wouldn’t be a bad idea. It 𝘪𝘴 the weekend, after all.

The weekend’s calling and No.23 is ready when yo

 This week we’ve had the immense pleasure of welcoming the inimitable Céline Pham back onto the carousel. One of our all-time favourites, she’s been treating us to a menu that perfectly balances her dual French-Vietnamese heritage with the lightest of touches. In true fashion, she’s captured the traditional beef phở through a new lens, it’s still the same comforting flavours we know and love, just with some extra added 𝘷𝘢-𝘷𝘢-𝘷𝘰𝘰𝘮. Letting the very best seasonal produce do the talking, whilst finished with that unmistakable Céline touch. There’s still time for you to pull up a chair this week, or next. But don’t expect them to hang around for long…

This week we’ve had the immense pleasure of welc

 Introducing Paula Pedro, a Zapotec woman from the coastal region of Oaxaca whose ancestral knowledge and intuitive command of masa, fermentation and fire offer a fascinating window into Mexico’s unique culinary past. A former farmer and market trader, Paula first came to our attention thanks to our late friend Hugo Durán, who invited her to be 𝘮𝘢𝘦𝘴𝘵𝘳𝘢 𝘥𝘦 𝘮𝘢í𝘻 – ‘master of corn’ – at his jungle pop-up in Tulum, after discovering her corozo tostadas at the market in Pochutla. Hugo introduced Paula to another great friend of ours, Ernesto ‘Kut’ Gómez, and when it came to conceiving the culinary offering for his own ambitious project, Casa Melina, Baja California, there was only one person he wanted to bring on board. Returning to Carousel for a third time, Kut has long connected Mexican chefs, growers, and communities, strengthening traceability and fostering direct dialogue between the people who grow food and the people who cook it. His research-driven approach and obsession with single origin ingredients, combined with Paula’s generations-old culinary inheritance, form the backbone of what the two now call “the food of the Baja Oasis.” On display in dishes like ‘𝘉𝘭𝘢𝘤𝘬 𝘉𝘦𝘢𝘯 𝘢𝘯𝘥 𝘏𝘰𝘫𝘢 𝘚𝘢𝘯𝘵𝘢 𝘛𝘢𝘮𝘢𝘭 𝘸𝘪𝘵𝘩 𝘚𝘮𝘰𝘬𝘦𝘥 𝘊𝘩𝘪𝘤𝘬𝘦𝘯 𝘉𝘳𝘰𝘵𝘩’; ‘𝘏𝘪𝘣𝘪𝘴𝘤𝘶𝘴 𝘛𝘪𝘯𝘨𝘢 𝘎𝘰𝘳𝘥𝘪𝘵𝘢 𝘸𝘪𝘵𝘩 𝘔𝘦𝘥𝘪𝘵𝘢 𝘚𝘩𝘦𝘦𝘱’𝘴 𝘊𝘩𝘦𝘦𝘴𝘦’; and ‘𝘓𝘢𝘮𝘣 𝘉𝘢𝘳𝘣𝘢𝘤𝘰𝘢, 𝘗𝘪𝘤𝘬𝘭𝘦𝘥 𝘍𝘦𝘯𝘯𝘦𝘭, 𝘚𝘢𝘭𝘴𝘢 𝘝𝘦𝘳𝘥𝘦, 𝘍𝘳𝘦𝘴𝘩 𝘛𝘰𝘳𝘵𝘪𝘭𝘭𝘢𝘴 𝘢𝘯𝘥 𝘈𝘺𝘰𝘤𝘰𝘵𝘦𝘴’, their cooking is rustic yet layered, with nearly every element hecho a mano – ‘prepared by hand’ – and measured only by touch, sound and intuition. The result is compelling, delicious and totally unlike any Mexican food you’ll find here in London.

Introducing Paula Pedro, a Zapotec woman from the

This week, we welcome Carousel hall-of-famer Céline Pham back onto the Guest Chef pass. The last time Céline donned her chef whites with us was back in 2016, and while we’ve both done a lot in the time since, it feels like we’re welcoming back a real member of the phamily. This time round, Céline has brought the whole team from her Provençal restaurant outpost, Inari (so you know they’re not pulling any punches for their two weeks with us). Drawing on her French-Vietnamese heritage, Céline has created a menu that effortlessly blends both worlds, think French fine-dining-finesse meets bold Vietnamese flavour. We kick things off with an amuse-bouche of ‘Spring Rolls, Reduced Carrot Jus, Smoked Tofu, Pickled Carrots, Nasturtium’ a fresh, delicate opener before the decadence really sets in. You’d be mad to miss this one. Hit the link in our bio to pull up a chair.

This week, we welcome Carousel hall-of-famer Céli

 No.23 essentials: a @chucksnyc double stacked smashed patty, washed down with our signature negroni. It really is that simple. We’re back at it again Tues-Sat, 5pm ‘till late. Come and get it.

No.23 essentials: a @chucksnyc double stacked smas

 The coals are lit, the tables laid and we’re back at it again today from midday. Our lunch prix-fixe is available from 12pm-3pm with dinner from 5pm. Come join us.

The coals are lit, the tables laid and we’re bac

 Next week Carousel hall-of-famer Céline Pham makes her long-awaited return. Céline’s first residency with us was all the way back in 2016 so we’ve dug through the archives for a trip down memory lane ahead on her next spin on the carousel. Drawing on her French–Vietnamese roots, Céline has perfected an effortless style of her own over the years, with a celebrated career that’s taken her from the hallowed Parisian kitchens of Saturne, Septime and Chez Aline, to finally putting down roots of her own in Arles, Provençe. Céline joins us for a fortnight of imaginative heavy-hitters like ‘𝘉𝘦𝘦𝘧 𝘊𝘩𝘦𝘦𝘬, 𝘗𝘶𝘭𝘭𝘦𝘥 𝘕𝘰𝘰𝘥𝘭𝘦𝘴, 𝘗𝘩𝘰 𝘚𝘱𝘪𝘤𝘦𝘴, 𝘍𝘪𝘨 𝘚𝘳𝘪𝘳𝘢𝘤𝘩𝘢’, ‘𝘎𝘳𝘪𝘭𝘭𝘦𝘥 𝘖𝘳𝘬𝘯𝘦𝘺 𝘚𝘤𝘢𝘭𝘭𝘰𝘱, 𝘔𝘶𝘴𝘩𝘳𝘰𝘰𝘮 𝘊𝘰𝘯𝘴𝘰𝘮𝘮é, 𝘒𝘰𝘮𝘣𝘶, 𝘚𝘦𝘴𝘢𝘮𝘦’ and a show stopping dessert of ‘𝘗𝘦𝘢𝘳 𝘛𝘢𝘳𝘵, 𝘗𝘦𝘢𝘳 𝘚𝘰𝘳𝘣𝘦𝘵, 𝘏𝘰𝘵 𝘊𝘩𝘰𝘤𝘰𝘭𝘢𝘵𝘦 𝘢𝘯𝘥 𝘗𝘶𝘮𝘱𝘬𝘪𝘯 𝘚𝘦𝘦𝘥 𝘗𝘳𝘢𝘭𝘪𝘯𝘦’. You’d be mad to miss this one. Hit the link in our bio to pull up a chair.

Next week Carousel hall-of-famer Céline Pham make

 Earlier this week, chef Darren Ross ran us through his approach to the quintessential Burns Night classics’ of Haggis, Neeps and Tatties. This time round we’re exploring the other end of his menu, as Darren takes us through his playful reimagining of a classic cheese course, alongside a nod to the time-honoured Slàinte Mhath. As ever, it’s thoughtful, inventive and grounded in the journey that’s shaped him, with subtle references to his time at both Inver and Mingary Castle, where he was awarded Young Scottish Chef of the Year. Only a few days remain to see Darren in action. Traditionalists, consider yourselves warned... The last remaining spaces are available via the link in our bio, but we don’t expect them to hang around for long.

Earlier this week, chef Darren Ross ran us through

 Lunchtime rituals don’t come better than this. We might be biased but our prix-fixe menu is pulling some serious punches, from our ‘Prawn, Burnt Mandarin Aguachile’ to the ‘Mangalitza Chop, Salsa Rosa, Kale’. Exactly the kind of food that makes you want to turn a quick lunch into a long one. Come and get it. Available Tues-Sat 12pm-3pm. Two courses £29.5 // 3 courses £35.

Lunchtime rituals don’t come better than this.

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