Our first ever guest chef, Javier Rodríguez left us with this absolute belter of a chimichurri recipe. Learn how to make this signature sauce.
We're looking for a handful of passionate people to join the dream team. We have roles available in the kitchen and FOH. Get in touch if you're as passionate as us about creating extraordinary experiences.
Celebrating the endless creative possibilities of wild ingredients with The Botanist.
From tasty food and drink to resources, tips and tricks we've gathered a few of our favourites for you to browse.
Head chef of Mexican restaurant Rosalinda, Matt Ravenscroft shares his definitive guide to Toronto
It's hard to get the 'Monday blues' working at Carousel, especially when Mark's cooked us pasty's
In the lead up to his residency, we sat down with the Butter Chicken King himself, Saransh Goila.
We get through a lot of caffeine at Carousel, but what to do with all those spent coffee grounds?