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 7pm for a 7.45pm start.
The Double Red Duke - (THE COTSWOLDS)
Red-blooded veterans of Hawksmoor, Pitt Cue and countless other meccas of carnivorous pleasures, Richard Turner and Richard Sandiford have taken charge of the open grill at The Double Red Duke, and the results are everything you could possibly want from two absolute masters of all things meat and fire.
Mark Tuttiett - (LONDON)
Helping our guest chefs to shine by night and elevating the team's own seasonal menus to new and delicious heights by day, our secret weapon Kooze brings relentless energy and tireless ambition to the Carousel kitchen.
Joo Won -
Originally from Busan, South Korea’s second city, Joo Won's rather brilliant approach to cooking marries seasonal British and European ingredients and techniques with “just a little accent of Korea”.
HOT 4 U - (LONDON)
What began as an impromptu project to "stave off boredom during a pandemic" has quickly transformed into a tie dye carnival of zero waste and zero f*cks that has taken the capital by storm.
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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