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Discover Our Guest Chefs

Our open kitchen is home to an ever-changing line-up of talented chefs from around the world. 350 and counting, from over 80 different cities and 50 different countries.

A new guest chef joins us on Charlotte Street every week. We offer a set menu for each residency, with wine pairings chosen by our team. Alternatively, you can find our full wine list here.

Please let us know of any dietary requirements when you book in.

Want to know more? This short film from the Financial Times should fill in the blanks.

Forsythia

NEW YORK

Say hello to Forsythia, home to some of the best pasta in New York City. Chef patron Jacob Siwak mastered the art of spectacular pasta at Sarah Cicolini’s legendary Roman trattoria, Santo Palato, and it shows. At this intimate Lower East Side nook, well-executed and clever takes on Italian classics are the name of the game; think ‘cacio e pepe risotto supplì’ and ‘pillowy house-made cappelletti tucked with chestnut purée in a brown butter sauce’.

DATES: 13th - 17th January

Darren Ross - SCOTLAND

Fresh from leading the kitchen at Michelin green star, Inver, on the shores of Loch Fyne, Young Scottish chef of the year 2020, Darren Ross, joins us for a five-night, Burn’s Night vigil, featuring minimalistic, flavour forward fire cookery and a menu of rare beauties like ‘Haggis, Fermented Potato Scone Dumpling, Neep XO'; ‘Scallop, Whiskey Ponzu, Brown Butter’ and ‘Venison, Beetroot, Coffee Kombucha’. Dinnae miss it.

DATES: 20th - 24h January

Céline Pham - INARI, ARLES

Bon retour, Céline. We welcome back a true member of the Phamily as one of our all time favourites returns to Carousel. Drawing on her French–Vietnamese roots, Céline intertwines her dual heritage with the lightest of touches, delivering heavy hitters on her regularly changing menus that have cemented her icon status in the French restaurant world.

DATES: 27th January - 7th February

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 ‘Avocado Tostada, Dry-cured Ham, Sea Urchin Croquette’ that promise to make Milpa one of the highlights of our 2026 calendar. Completely unmissable.

DATES: 10th - 14th February

Sushi Saeki - KYOTO

Sushi master Takashi Taniguchi returns with more of the immaculate flavours that have made his acclaimed Edomae-style omakase experience one of Kyoto's toughest reservations. We're changing the tempo for this one, as the itamae takes over No. 23 for the week, recreating the intimate counter-seating experience of Sushi Saeki over two, fourteen-person sittings.

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

Merch -

Marking 10 years of Carousel, our new merch celebrates a decade of unforgettable moments and global connections. Featuring an illustration honouring iconic highlights like Mr Scruff’s records and Ho Le Fook’s lucky cat, this is all about our mantra, el mundo es un pañuelo—it's a small world.

DATES: Until it's gone...