Discover Our Guest Chefs
Our open kitchen is home to an ever-changing line-up of talented chefs who share our passion for amazing cooking, friendly service and unique shared experiences. 250 and counting, from over 50 different cities and 30 different countries around the world.
We’re open Tuesdays to Saturdays with a new guest chef joining us every week. We offer a set menu and there’s just one sitting, starting at 7pm. Please let us know of any dietary requirements when you book in.
For the complete Carousel experience, please feel free to join us in the wine bar for drinks beforehand. In fact, we actively encourage it…
Thomas Straker - STRAKER'S, LONDON
Joining us for one last collab before he opens Strakers this autumn, Tom will be serving up a sort of greatest hits of perfectly executed, Italian-accented crowd-pleasers ("buongiorno boys"). Call it a preview, call it a party, call it whatever you like. Just don't hang around as there's a million-strong legion of Strakolytes who would kill for your seat.
Kate Austen - LONDON
Following a decade working in some of Europe’s most respected fine dining restaurants, including Stockholm’s Frantzen (*** and currently ranked No. 6 in the world), Kate is back on home turf and joining us for her first solo residency. She’ll be taking her Michelin-starred experience and channeling it into a more relaxed, celebratory-dinner-party-with-friends kind of vibe. Expect “indulgent, decadent and above all delicious food that will blow your mind”...
Lucho Martínez - EM, MEXICO CITY
Read any recent guides to the best restaurants in Mexico City and you’ll be hard-pressed to find one that doesn’t mention Lucho Martìnez’s Em. Since opening in 2018, it’s gained momentum at lightning speed thanks to Lucho’s innovative, produce-driven tasting menus which playfully marry Mexican favourites like mole and tostadas with Japanese ingredients and Modern European fine dining techniques.
Lee Westcott - LONDON
Lee Westcott has long been regarded as one of the UK’s most talented chefs, with a laundry list of accolades to prove it. After four successful years at the helm of The Typing Room in Bethnal Green, Lee moved to the countryside to open Pensons, where he quickly achieved a Michelin star. Now he’s back in the city where his heart lies to focus on his new venture. But first, he returns to Carousel for a second time with an exclusive preview menu.
Gift Cards -
With an ever-changing line-up of big name chefs from around the world, workshops and masterclasses, no two days at Carousel are ever the same. A Carousel gift card unlocks all of these and comes with a guarantee from us that whatever the lucky recipient ends up going 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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