Discover Our Guest Chefs
Our open kitchen is home to an ever-changing line-up of talented chefs from around the world. 300 and counting, from over 50 different cities and 30 different countries.
A new guest chef joins us every week. We offer a set menu and there’s just one sitting, starting at 7pm, meaning the table’s yours for the evening. 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.
Punk Royale - STOCKHOLM
If a meal ever needed to come with a disclaimer, this is it. Stockholm’s iconoclastic Punk Royale is at once bonkers, genius, audacious and pretty much impossible to book. Gilded with luxury ingredients most of us can only dream of (think lobster, white truffle and foie gras) the food is sublime – exceptional in fact – but it’s the manner in which it’s dished up that has guests pinching themselves…
María Hashimoto - SINALOA
Born on the seafood pilgrimage trail in Los Mochis, Sinaloa, with roots in Fukui, María Hashimoto effortlessly weaves the best of both worlds into elegant, hyper-original dishes like ‘Mahi-Mahi, Habanero Salt, Avocado Mousse, Blue Corn Tostada’; ‘Watermelon, Seaweed, Shichimi, Grasshoppers’; and 'Oyster, Habanero Salsa, Pickled Onion, Yuzu Kosho, Nori, Radish'.
FED by Made - BALI
Run by a tight-knit group of friends from Seminyak, FED by Made is Bali's hottest table right now. The finest ingredients from the Island of Gods are allowed to shine in dishes like 'Taro Ginger Fritters'; 'Raw Fish, Kecombrang, Pomelo'; and 'Octopus and Potato Suna Cekuh', while a double dessert of 'Mango Sorbet, Whipped Coconut, Lime' and their miniature 'Martabak Manis' provide the sweetest of finishes.
Pecking House - BROOKLYN
With a waiting list 10,000 strong and a legion of super fans from Eater to the New York Times, Pecking House's cult status is the real deal. In an effort to save his parents' restaurant during the pandemic (the OG 'Pecking House'), Eric began making Southern-inspired fried chicken using the spicy Taiwanese flavours that he grew up with. The rest is history.
Gift Cards -
No two days here are ever the same. A Carousel gift card unlocks everything we have to offer - from big name chefs to hands-on culinary masterclasses - and comes with a guarantee from us that whatever you go for, it promises to be pretty damn awesome.
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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