Discover Our Guest Chefs
Our open kitchen is home to an ever-changing line-up of talented chefs from around the world who share our philosophy on what eating out should be all about: amazing cooking, friendly service, a relaxed environment and a shared experience from one table to the next.
Advanced bookings mean less food wastage, which is a good thing for us but an even better thing for the planet.
One sitting – doors open at 6 pm for a 6.45 pm start.
Adriana Cavita - CAVITA, LONDON
Cooking almost exclusively over charcoal, Mexican-born Adriana Cavita (Lalo!, Pujol, elBulli) is a master of the ancient art of 'barbacoa'. Her debut restaurant, Cavita, launches in the autumn, showcasing her dedication to traditional techniques and outrageously delicious flavours. Join us a for a sneak preview.
Luke French x The Botanist - JÖRO, SHEFFIELD
Luke French’s cooking draws on British, New Nordic and Asian influences, but it’s his devotion to the seasons that’s a constant. Get ready for another unforgettable week of contemporary British cooking at its most imaginative from the mega talent behind Sheffield success story, Jöro.
Carlo Scotto - AMETHYST, LONDON
Carlo Scotto is back. At Xier, his hyper-original tasting menus earned him rave reviews and an instant following of enthused Marylebone locals. Now he's picking up where he left off with the launch of Amethyst. Catch him here for an exclusive first taste.
Toni Toivanen - AKI 秋, HELSINKI
Fresh from three years overseeing the development kitchen at INUA in Tokyo, Helsinki’s hottest young chef export brings a welcome slice of Nordic-Japanese optimism to Marylebone with his new project, Aki 秋, meaning 'bright' in Japanese.
Brad Carter - CARTERS OF MOSELEY
The staff meals at Carters of Moseley are the stuff of legend. As are the ‘mortadöners’ that Brad’s been spinning over lockdown. But we’re here to talk about Brad’s multi-course tasting menus, because that's what you lucky b*stards will be experiencing when he joins us in the kitchen in just a few week’s time.
Previously
From bona fide legends to the superstars of tomorrow, each week we welcome a new chef into the Carousel family.
Chef Stories
Wild – A State of Mind
Here we reflect on the endless creative possibilities of wild ingredients with The Botanist and their crew of foraging chefs.
Our collaboration with The Botanist opens up the Carousel kitchen to some of the most talented forager-chefs from around the British Isles who use ingredients like these as we might use salt and pepper. As well as introducing you to some surprising and unexpected flavours, together we hope to illustrate that there is opportunity and inspiration everywhere, in every city park and along every country lane. A drink need never be the same again, and that’s something well worth raising a glass to.
Wild – A State of Mind
Here we reflect on the endless creative possibilities of wild ingredients with The Botanist and their crew of foraging chefs.
Our collaboration with The Botanist opens up the Carousel kitchen to some of the most talented forager-chefs from around the British Isles who use ingredients like these as we might use salt and pepper. As well as introducing you to some surprising and unexpected flavours, together we hope to illustrate that there is opportunity and inspiration everywhere, in every city park and along every country lane. A drink need never be the same again, and that’s something well worth raising a glass to.
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