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Stories

Guajillo Chilli Oil

There’s nothing better than an afternoon spent in the garden enjoying the sun and cooking up a feast over the BBQ. Here’s the recipes for our Guajillo Chilli Oil, we use it for just about everything…

Made You Look x Carousel

In this special dinner series, six of the most talented chefs from the acclaimed Made You Look exhibition are showcasing modern African and Caribbean cuisine at its absolute best. Let’s meet them.

At the pass with… Joo Won

It’s been a blast working alongside our pal Joo Won. Before Joo heads off however, we’ve got a few burning questions to ask him…

Carousel’s Chimichurri Recipe

Our first ever guest chef, Javier Rodríguez left us with this absolute belter of a chimichurri recipe. Learn how to make this signature sauce.

Wild – A State of Mind

Celebrating the endless creative possibilities of wild ingredients with The Botanist.

Baja-Style Fish Tacos

Golden, crispy and tasty as all hell, these tacos deserve to end up all down your shirt…

Japanese Soul Food

Four oishii recipes by our very own Ollie Templeton san… Simple, tasty and vegetarian-friendly.

Perfect Pasta Every Time

From garganelli tubes to mini pillows of agnolotti, here’s how to master perfect fresh pasta at home.

City Guide: Toronto

Head chef of Mexican restaurant Rosalinda, Matt Ravenscroft shares his definitive guide to Toronto…

Demystifying Natural Wine

No turning back or the emperor’s new clothes? “Start afresh and open your mind”, says Matt Varona.

City Guide: Tel Aviv

Barak Aharoni of ‘Alena’ at The Norma Hotel, shares his top travel tips for Tel Aviv…

Chefs’ Hands

“If these hands could speak, the stories they would tell…”

Chefs Without Borders

Chefs. Industry folk. Fatties like us. We opened Carousel to bring people together…

Pasty with Black Walnut Ketchup

It’s hard to get the ‘Monday blues’ working at Carousel, especially when Mark’s cooked us pasty’s…

An Interview with: Saransh Goila

In the lead up to his residency, we sat down with the Butter Chicken King himself, Saransh Goila.

BOOK
wine bar square

Wine Bar
Tuesdays to Sundays, 12pm ’til late

Main chicken 3

Prix Fixe Lunch

£22 for two courses // £25 for three

Tuesdays to Fridays, 12pm – 3pm

*Please note, lunch bookings are for the Wine Bar. Our guest chef residencies are evenings only, with one sitting at 7pm. For guest chef bookings, please select a residency from the options below…

Sho square haikara

Haikara

Paris

30th May – 3rd June

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Julie Lin

Gaga, Glasgow

6th – 10th June

Matteo square

Matteo Morbini

Italy

13th – 17th June

Adam Liston square

Shōbōsho

Adelaide, Australia

20th – 24th June

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Gift Cards