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.
Jimmy’s Fried Chicken - (EDINBURGH)
JFC is another lockdown success story we can really get behind. Effortlessly joining the dots between ethical farming, intelligent cooking and fast food, Edinburgh-based James Murray has taken the art of frying chicken to the next level. You need this. We need this. We all need this.
William Chilila - (LONDON)
You’re going to love William Chilila. Celebrating his unique Zambian, South African, Ghanaian and British heritage, Will’s menus are a joyous extension of his infectious personality: playful, gregarious and instantly likeable.
Jitin Joshi - (LONDON)
Jitin's aristocratic interpretations of familiar Indian flavours are what we longed for as we waited patiently at home for restaurants to reopen. Previewing the former Gymkhana exec chef's new solo project, Rogan Joshi, dishes like ‘Lasooni Chicken, Wild Nettle Saag and Vindaloo Ketchup’ are the stuff that lockdown dreams were made of.
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.
Lee Westcott x The Botanist - (LONDON)
Returning from the Herefordshire-Worcestershire border, where he steered Pensons to a Michelin star just seven months after opening, Lee is partnering with our friends from The Botanist to shine a light on some of the tastiest wild ingredients the season has to offer.
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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