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Our neighbourhood wine bar, open for lunch and dinner
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Creative, culinary & cultural experiences
Experiences
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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.

Coko Becker

Mexico City

Coko is coming in hot with a peach of a menu that's the synthesis of his extraordinary culinary journey so far, including eight years at Pujol**, where he rose through the ranks to lead arguably Mexico's most influential kitchen. Highlights include 'Honey and parmesan esquites' and ‘Scallop tostada, jalapeño, avocado, yuzu'. Get some.
DATES: 21st - 24th October

Ashcombe Estate x Carousel

Offering a luxury weekend escape to just sixteen guests at a time, Guy Ritchie is reopening the gates of his Wiltshire estate for the return of "arguably the most exclusive supper club of the summer” (Times Luxx). The series features another stellar line-up of world class guest chefs who will each work their magic in the legendary director’s lakeside WildKitchen.
DATES: May-Sept 2025

NICOS CDMX

Mexico City

Mexico City's answer to the River Café, Nicos has been woven into the fabric of Azcapotzalco since 1957, offering honest, ingredient-led cooking to generations of chilangos. We're joined by legendary chef patron, Gerardo Vázquez Lugo, for a week of 'Wild Mushroom Chileatole, Epazote' and ‘Duck with Axiote, Bean Broth’.
DATES: 28th October - 1st November

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

Parzival

Prague

Introducing the latest chapter for our good friend Gal Ben-Moshe. Calling time on seven years of prism, Gal has handed back his Michelin star in favour of a new challenge. Opening in Prague, Gal's back with a menu of easy-going firecrackers like 'Mussel Tempura, Chicken Toast, Sesame, Herb Salad, Red Pepper and Walnut Cream'.
DATES: 4th - 8th November

Thomasina Miers

London

We’re rolling out the red carpet as we get set to welcome author, broadcaster, co-founder of Wahaca and all-round culinary trailblazer, Thomasina Miers onto Charlotte Street. Bringing a fresh take on the joyful flavours that first made Wahaca a household name 18 years ago and a sneak peek at dishes from her new cookbook ‘Mexican Table’.
DATES: 11th - 14th November

Coko Becker

Mexico City

Coko is coming in hot with a peach of a menu that's the synthesis of his extraordinary culinary journey so far, including eight years at Pujol**, where he rose through the ranks to lead arguably Mexico's most influential kitchen. Highlights include 'Honey and parmesan esquites' and ‘Scallop tostada, jalapeño, avocado, yuzu'. Get some.
DATES: 21st - 24th October

Ashcombe Estate x Carousel

Offering a luxury weekend escape to just sixteen guests at a time, Guy Ritchie is reopening the gates of his Wiltshire estate for the return of "arguably the most exclusive supper club of the summer” (Times Luxx). The series features another stellar line-up of world class guest chefs who will each work their magic in the legendary director’s lakeside WildKitchen.
DATES: May-Sept 2025

NICOS CDMX

Mexico City

Mexico City's answer to the River Café, Nicos has been woven into the fabric of Azcapotzalco since 1957, offering honest, ingredient-led cooking to generations of chilangos. We're joined by legendary chef patron, Gerardo Vázquez Lugo, for a week of 'Wild Mushroom Chileatole, Epazote' and ‘Duck with Axiote, Bean Broth’.
DATES: 28th October - 1st November

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

Parzival

Prague

Introducing the latest chapter for our good friend Gal Ben-Moshe. Calling time on seven years of prism, Gal has handed back his Michelin star in favour of a new challenge. Opening in Prague, Gal's back with a menu of easy-going firecrackers like 'Mussel Tempura, Chicken Toast, Sesame, Herb Salad, Red Pepper and Walnut Cream'.
DATES: 4th - 8th November

Thomasina Miers

London

We’re rolling out the red carpet as we get set to welcome author, broadcaster, co-founder of Wahaca and all-round culinary trailblazer, Thomasina Miers onto Charlotte Street. Bringing a fresh take on the joyful flavours that first made Wahaca a household name 18 years ago and a sneak peek at dishes from her new cookbook ‘Mexican Table’.
DATES: 11th - 14th November

Ashcombe Estate x Carousel

Ashcombe Estate x Carousel

Mexico City

NICOS CDMX

Mexico City

NICOS CDMX

Prague

Parzival

Prague

Parzival

London

Thomasina Miers

London

Thomasina Miers

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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We’re rolling out the red carpet and dusting off the confetti as we welcome author, broadcaster, Wahaca founder and all-round culinary trailblazer, Thomasina Miers into the Carousel kitchen. Since winning the very first MasterChef in 2005, Thomasina’s been a fixture in kitchens, on bookshelves and across airwaves, championing a style of cooking that’s joyful, purposeful and brimming with Mexican soul. Joining us for the first time after many a “one day” conversation, Tommi lands on Charlotte Street with a menu that distills eighteen years of experience into plates full of colour, spirit and unapologetically loud flavours. Fresh from a rather special six month R&D trip to Mexico, Thomasina will be giving us a first-look at some of the knockout dishes from her latest cookbook ‘Mexican Table’ (signed copies will be available throughout Tommi’s week with us). One the menu? ‘White bean allioli with charred jalapeno oil’, ‘Braised venison with pasilla and prune mole’, ‘Little pumpkin doughnuts with cinnamon & orange sugar’, and more. There are celebrations and there are residencies. This one’s both. Photo credit: @matt_russell

We’re rolling out the red carpet and dusting off

 Burgers, cocktails, weekend — name a better trio. It’s giving Chuck’s signature smashburger, washed down with a No.23 negroni, and not a care in the world. Lunch or dinner, we’ve got you.

Burgers, cocktails, weekend — name a better trio

 And just like that we’re back. The coals are lit, the glassware polished and we’re ready for service. There’s still space to join us, just hit the link to book or if you’re feeling spontaneous walk right in.

And just like that we’re back. The coals are lit

 This week we’re doing things a little differently, the Guest Chef residency is here for just two days, that means you only have tomorrow night & Saturday evening to get a taste for Eric Wan’s sensational cooking. It’s a first-look at the new East London opening, Tempo, from the team behind Dalston’s Dan’s. Eric’s residency offers an enticing first-look at what’s to come from a chef that’s on the rise. Leaning into his Chinese-Vietnamese heritage and connecting the dots between Hong Kong, Vietnam, and the cities that have helped shape him to deliver a menu that sings with flavour and originality. This one’s here for a good time, not for a long time. Jump in.

This week we’re doing things a little differentl

 Some of you might remember our Chef Exchange Programme from earlier this year. Well, round three just wrapped — and this time we welcomed Lexi van Breugel from SEM in Lisbon, while our very own Nico headed out there to swap notes (and probably catch a bit of sun too). SEM is a zero-waste restaurant in the heart of Lisbon. The name literally means without, which gives you a clue to their ethos — no bins, no shortcuts, just smart, creative cooking that ensures nothing goes to waste. It’s the kind of thinking we love, and we can’t wait to see what ideas Nico brings back with him. It was a real pleasure having Lexi in the kitchen for the week. Carousel’s particular brand of organised chaos can take a moment to get used to, but great chefs always seem to find their rhythm fast. Take a look at what Lexi got up to during her week on Charlotte Street — and keep an eye out for part two, when Nico’s turn in Lisbon goes live next week.

Some of you might remember our Chef Exchange Progr

 This week, we’re taking a little break for a private hire, but we’ll be back to business as usual from 𝗙𝗿𝗶𝗱𝗮𝘆 𝟭𝟳𝘁𝗵 𝗢𝗰𝘁𝗼𝗯𝗲𝗿 — with all of our usual offerings. 𝗪𝗶𝗻𝗲 𝗕𝗮𝗿 Back open from 6pm, pouring the good stuff and serving up our seasonal small plates. Honest, delicious, and back with a bang. 𝗡𝗼.𝟮𝟯 𝘅 𝗖𝗵𝘂𝗰𝗸’𝘀 Also from 6pm, dinner service returns. Chuck’s iconic smashburgers are back on the grill, alongside our concise list of agave-led cocktails. 𝗚𝘂𝗲𝘀𝘁 𝗖𝗵𝗲𝗳: 𝗧𝗲𝗺𝗽𝗼 We’re joined by Eric Wan for just a two-night residency, on Friday and Saturday evening chef Eric is offering up a first taste of Tempo ahead of its East London launch. Expect bold, expressive cooking that draws on his Chinese-Vietnamese roots and the cities that have shaped him — a menu that hums with flavour and intent. Hit the link in our bio to book across all of Carousel’s corners. See you this weekend.

This week, we’re taking a little break for a pri

 Old friends, new places. After seven years at the cutting edge of Berlin’s fine dining landscape, our long-time collaborator Gal Ben-Moshe has called time on 𝘱𝘳𝘪𝘴𝘮, handing back his Michelin star in favour of a new challenge in Prague. Introducing Parzival, the latest chapter for Gal and sommelier wife Jacqueline Lorenz and a joyful synthesis of his illustrious career to date, including his formative years in the kitchens of Maze*, Marcus*, Hibiscus** and Alinea***. But 𝘱𝘳𝘪𝘴𝘮 II this isn’t... Featuring six courses, each with a very personal story to tell, the menu at Parzival marks a departure from the formality of Gal’s past: “It’s not supposed to be overly ostentatious. The era of fine dining is thankfully over. Parzival is my personal statement; its value is in the experience’. As ever, dishes like ‘Mussel Tempura, Chicken Toast, Sesame, Herb Salad, Red Pepper and Walnut Cream’; ‘Cod Iskender, Tomato, Yoghurt, Bread, Brown Butter, Lamb Fat’ and ‘Lamb Wellington, Coffee Jus, Onion Purée, Blackberry, Endive’ combine the authentic flavours of the Mediterranean with modern techniques and Gal’s unwavering commitment to letting the freshest ingredients speak for themselves. Mark your diaries.

Old friends, new places. After seven years at the

 It’s the weekend. A good excuse — as if you needed one — for one of Chuck’s outrageously delicious smashburgers and a cocktail from our concise list of cult classics. Time to pull up a chair. We’re here til’ late.

It’s the weekend. A good excuse — as if you ne

 We’re looking for curious and driven chefs to join the team. There’s plenty to get stuck into — from our ever-changing line-up of guest chef residencies, working side by side with some of the most exciting names in food, to cooking in the Wine Bar with the best produce we can get our hands on, or taking Carousel on the road for one of our many offsite events. There’s always something new to learn. Sound like your kind of thing? Hit the link in our bio to find out more and apply.

We’re looking for curious and driven chefs to jo

 Sometimes it’s nice to just sit back and take it all in — the clatter, the chatter, the rhythm of service in full swing. We’ve got some space in the Wine Bar for dinner tonight (and across the weekend too). Come by and enjoy the sound of a good time.

Sometimes it’s nice to just sit back and take it

 This week we’re joined by Miller Prada in the Guest Chef kitchen — a chef who’s spent time in some of London’s most celebrated kitchens, (The Ledbury***, Pollen Street Social*, Endo at the Rotunda*) before earning his first Michelin star leading the kitchen opening at Mayfair’s Humo. Now he’s stepping out on his own, with new projects ahead, his week with us signals the start of an exciting new chapter. Miller joins us with a real showstopper of a menu, not only showcasing his total control over the open-fire cooking that made his name but tying together memory, heritage and history. Here he runs us through the three snacks that kick off his menu ‘Cassava ‘arepa’, Amazonian tucupi, razor clams, prickly ash pepper’, ‘Tuna frito’ and ‘Castelfranco Ssam, huacatay, Jerusalem artichoke’, it truly is precision cooking at its finest. With only a few spaces left, make sure you catch him while you can.

This week we’re joined by Miller Prada in the Gu

 It’s all go on Charlotte Street this week. We’ve got the generational talent that is Miller Prada taking over the Guest Chef kitchen — serving up a taste of his phenomenal open-fire cooking before he heads off on his next adventure. Over in the wine bar, Ale’s been breaking down our Swaledale lamb that’s making its way onto the Wine Bar menu. We’re also welcoming Lexi van Breugel to the team as part of our Exchange Programme with Sem in Lisbon — Lexi’s here while our own Nico is out there soaking it all up. Keep an eye out for the two-part recap coming soon. At No.23, we’re still riding the high from last week’s launch party for Chuck’s. The celebrations continue in the lab, where Tom and Charles are deep in R&D mode, plotting some new and delicious things to land in the coming weeks. Add to that a full slate of events across both venues and, well — it’s busy, busy, busy. Come join us.

It’s all go on Charlotte Street this week. We’

 Good things don’t always stick around for long. Eric Wan joins us for two action-packed evenings with an exclusive first look at Tempo, ahead of its East London debut. Eric’s story saw him take a sharp swerve out of corporate life into the kitchen of Dinner by Heston**, and then across London, Paris and Shanghai with a string of pop-ups and residencies that have cemented him as one to watch. Now he’s setting down roots, offering us a razor-sharp look at what’s to come. By tying together the flavours from his Chinese-Vietnamese heritage and connecting the dots between Hong Kong, Vietnam, and the cities that have helped shape him to deliver a menu that sings with flavour and originality. Think ‘Chalk Stream Trout, Nước Mắm, Shiso’, ‘Grilled Chicken, Lemongrass Sa Tế, Sweet Basil’ and ‘Vietnamese Coffee Granita, Salted Cream, Buckwheat’. A fleeting glimpse of what’s next. Tempo lands at Carousel for two nights only — catch it while you can.

Good things don’t always stick around for long.

We’re always on the hunt for the curious ones — people who love to learn, taste, and try something new. From our rotating guest chefs to a drinks list that never sits still, there’s always more to discover. So if you’re looking to make a change and fancy a new challenge then hit the link in our bio to find out more.

Last night we marked the arrival of Chuck’s in No.23 with a proper party. Platters of patties met mezcal negronis and margaritas at the bar, and the room did the rest. It was the best way to welcome the smashburger supernova, in Carousel style. Huge thanks to everyone who came through. And remember — Chuck’s is here for you at lunch and dinner, Tues-Sat.

Last night we marked the arrival of Chuck’s in N

 Next week we hand over the reins of the Guest Chef pass to Miller Prada — a rare talent with a career already steeped in some of London’s most celebrated kitchens. The Ledbury***, Pollen Street Social*, and six years with Endo Kazutoshi at Endo at the Rotunda* laid the groundwork. But it was at Mayfair’s Humo*, where his fire-led, Japanese-inspired cooking earned him a Michelin star, and where Miller’s name truly took flight. Now stepping out on his own, with new projects ahead, his week with us signals the start of an exciting new chapter. Make sure you catch him while you can.

Next week we hand over the reins of the Guest Chef

 Last weekend we wrapped up the final residency of our unforgettable Summer Series at Ashcombe Estate. Since May we’ve welcomed twenty-three world-class chefs into the WildKitchen, each one creating extraordinary menus for the hundreds of guests that have joined us lakeside. A big thank you goes out to all of our guest chefs, the team at Ashcombe and our friends at Charles Heidsieck and Showerings Cider, whose support helped bring it all to life. We’ll be bedding down for winter now, but keep an eye out — there’s plenty more to come in the new year.

Last weekend we wrapped up the final residency of

This week in the Guest Chef kitchen we welcome Robert Mendoza — a Californian native who cut his teeth in elite kitchens like Blue Hill at Stone Barns*** (New York) and Hertog Jan** (Antwerp), before finding his place in the French capital’s new-wave bistronomy movement. Kitchens where he could thread the flavours of his Mexican heritage with the elegance of French technique. On the menu? Think French foundations meets Mexican flair, with dishes like ‘Steamed sea bass with black garlic and Champagne beurre blanc’; ‘Tuna carpaccio with salsa seca and pickles’ and ‘Beef tenderloin with mole manchamanteles, grilled mushrooms and brassicas’ doing the heavy lifting. There’s still time to pull up a chair - hit the link in our bio to secure yours.

This week in the Guest Chef kitchen we welcome Rob

 Some restaurants don’t just feed a city, they become part of it. Nicos is one of those timeless institutions. Mexico City’s answer to St John or the River Café, Nicos has been woven into the fabric of Azcapotzalco since 1957, offering honest, ingredient-led cooking to generations of chilangos. Just as they’ve always done, farmers still knock at the door with the best of what’s growing nearby, and today it’s mother-and-son team, María Elena Lugo Zermeño and Gerardo Vázquez Lugo, who keep the fire burning. For Gerardo’s week at Carousel, we’re bottling up six decades of soul and serving it in a menu that hits with full-flavoured-force. Think ‘Duck with Axiote, Bean Broth’, ‘Wild Mushroom Chileatole, Epazote’ and ‘White Wedding Mole’. Enduring proof, if ever it was needed, that the old adage still stands: if it ain’t broke, don’t fix it.

Some restaurants don’t just feed a city, they be

 We’re looking for warm, curious and energetic people to join our team. If you’re all about making guests feel special and turning everyday moments into something memorable, we’d love to hear from you. Think that’s you? Tap the link in our bio to find out more.

We’re looking for warm, curious and energetic pe

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