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Welcome to Carousel

GUEST CHEF RESIDENCIES  ·  WINE BAR  ·  WORKSHOPS & MASTERCLASSES  ·  EVENTS

Welcome to Carousel. Creative, culinary or cultural, whatever you’re into, you’ll be sure to find inspiration in our ever-changing line-up of extraordinary experiences. We’re talking big name chefs from all over the world, workshops, award-winning events and a crowd-pleasing menu of seasonal snacks and small plates from our neighbourhood wine bar. All hand picked by us, for you.

What’s On

GUEST CHEF RESIDENCIES  ·  WINE BAR  ·  WORKSHOPS & MASTERCLASSES  ·  EVENTS

Our new home on Charlotte Street is now open. Creative, culinary or cultural, whatever you’re into, you’ll be sure to find inspiration in our ever-changing line-up of extraordinary experiences. We’re talking big name chefs from all over the world, workshops, talks and masterclasses, award-winning events and a crowd-pleasing menu of seasonal snacks and small plates from our new neighbourhood wine bar. All hand picked by us, for you.

Ashcombe Estate x Carousel

Offering a luxury weekend escape to just sixteen guests at a time, Guy Ritchie is reopening the gates of his Wiltshire estate for the return of "arguably the most exclusive supper club of the summer” (Times Luxx). The series features another stellar line-up of world class guest chefs who will each work their magic in the legendary director’s lakeside WildKitchen.
DATES: May-Sept 2025

Miller Prada

Colombia

Miller Prada’s Michelin-starred flame-driven cooking touches down on Charlotte Street. A love letter to fire itself — coaxing nuance, smoke and depth from the glowing coals, all with the kind of Japanese precision you only get with time spent under Endo Kazutoshi. It’s open-fire cooking taken to stratospheric new heights so why not come along for the ride?
DATES: 7th - 11th October

Wine Bar

"A serious contender for the 'London’s best small plates' conversation" [The Infatuation], our crowd-pleasing wine bar menu is accompanied by a lively selection of minimal intervention wines and some of our all-time favourite cocktails. We also offer a ridiculously good value prix fixe lunch, Tuesdays to Friday (2 courses // £22, 3 courses // £25).
DATES: Tues to Sat, midday 'til late

Coko Becker

Mexico City

Coko is coming in hot with a peach of a menu that's the synthesis of his extraordinary culinary journey so far, including eight years at Pujol**, where he rose through the ranks to lead arguably Mexico's most influential kitchen. Highlights include 'Honey and parmesan esquites' and ‘Scallop tostada, jalapeño, avocado, yuzu'. Get some.
DATES: 21st - 24th October

Ashcombe Estate x Carousel

Offering a luxury weekend escape to just sixteen guests at a time, Guy Ritchie is reopening the gates of his Wiltshire estate for the return of "arguably the most exclusive supper club of the summer” (Times Luxx). The series features another stellar line-up of world class guest chefs who will each work their magic in the legendary director’s lakeside WildKitchen.
DATES: May-Sept 2025

Miller Prada

Colombia

Miller Prada’s Michelin-starred flame-driven cooking touches down on Charlotte Street. A love letter to fire itself — coaxing nuance, smoke and depth from the glowing coals, all with the kind of Japanese precision you only get with time spent under Endo Kazutoshi. It’s open-fire cooking taken to stratospheric new heights so why not come along for the ride?
DATES: 7th - 11th October

Wine Bar

"A serious contender for the 'London’s best small plates' conversation" [The Infatuation], our crowd-pleasing wine bar menu is accompanied by a lively selection of minimal intervention wines and some of our all-time favourite cocktails. We also offer a ridiculously good value prix fixe lunch, Tuesdays to Friday (2 courses // £22, 3 courses // £25).
DATES: Tues to Sat, midday 'til late

Coko Becker

Mexico City

Coko is coming in hot with a peach of a menu that's the synthesis of his extraordinary culinary journey so far, including eight years at Pujol**, where he rose through the ranks to lead arguably Mexico's most influential kitchen. Highlights include 'Honey and parmesan esquites' and ‘Scallop tostada, jalapeño, avocado, yuzu'. Get some.
DATES: 21st - 24th October

Ashcombe Estate x Carousel

Ashcombe Estate x Carousel

Colombia

Miller Prada

Colombia

Miller Prada

Mexico City

Coko Becker

Mexico City

Coko Becker

Wine Bar

Wine Bar

“The award-winning culinary collective gets better and better, with ever-improving menus and inspirational guest chefs”
GQ
“If any London restaurant might be able to answer the restless and demanding contemporary appetite, it’s Carousel”
Vanity Fair
“Carousel is a foodies’ heaven”
Elle UK
“Carousel has launched the careers of dozens of superstar chefs and established itself as the place to find the next big thing in dining.”
Culture Trip
“…pioneering a new form of hip gastro pop-up”
How To Spend It
“A three-story creative hub that hosts a turntable of food pop-ups with a rotating cast of stellar international chefs”
Goop
“Chefs come aboard for two-week residencies and then spin out into a world of new-found fame. The programme has launched the careers of many young chefs…”
Condé Nast Traveller
“Most restaurants will be happy to host a residency once a month or so, but Carousel has made a full-time virtue of it”
The Times
“If it’s not one cheffy legend working this space, it’s another. For each, the week at Carousel is a chance to have a dalliance with a new capital’s culinary culture”
Vice Munchies

Carousel on Camera

Five years, one hundred and fifty residencies (and counting)… We’ve documented some of our favourite moments from over the years in glorious Technicolour.

From Niklas Ekstedt on his greatest influences to Shaun Presland on life as an Aussie “tucker f*cker”, there’s a lot to be learnt when you take a glimpse behind the scenes. Pop the hood and take a look inside…

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    We’re always on the hunt for the curious ones — people who love to learn, taste, and try something new. From our rotating guest chefs to a drinks list that never sits still, there’s always more to discover. So if you’re looking to make a change and fancy a new challenge then hit the link in our bio to find out more.

    Last night we marked the arrival of Chuck’s in No.23 with a proper party. Platters of patties met mezcal negronis and margaritas at the bar, and the room did the rest. It was the best way to welcome the smashburger supernova, in Carousel style. Huge thanks to everyone who came through. And remember — Chuck’s is here for you at lunch and dinner, Tues-Sat.

    Last night we marked the arrival of Chuck’s in N

     Next week we hand over the reins of the Guest Chef pass to Miller Prada — a rare talent with a career already steeped in some of London’s most celebrated kitchens. The Ledbury***, Pollen Street Social*, and six years with Endo Kazutoshi at Endo at the Rotunda* laid the groundwork. But it was at Mayfair’s Humo*, where his fire-led, Japanese-inspired cooking earned him a Michelin star, and where Miller’s name truly took flight. Now stepping out on his own, with new projects ahead, his week with us signals the start of an exciting new chapter. Make sure you catch him while you can.

    Next week we hand over the reins of the Guest Chef

     Last weekend we wrapped up the final residency of our unforgettable Summer Series at Ashcombe Estate. Since May we’ve welcomed twenty-three world-class chefs into the WildKitchen, each one creating extraordinary menus for the hundreds of guests that have joined us lakeside. A big thank you goes out to all of our guest chefs, the team at Ashcombe and our friends at Charles Heidsieck and Showerings Cider, whose support helped bring it all to life. We’ll be bedding down for winter now, but keep an eye out — there’s plenty more to come in the new year.

    Last weekend we wrapped up the final residency of

    This week in the Guest Chef kitchen we welcome Robert Mendoza — a Californian native who cut his teeth in elite kitchens like Blue Hill at Stone Barns*** (New York) and Hertog Jan** (Antwerp), before finding his place in the French capital’s new-wave bistronomy movement. Kitchens where he could thread the flavours of his Mexican heritage with the elegance of French technique. On the menu? Think French foundations meets Mexican flair, with dishes like ‘Steamed sea bass with black garlic and Champagne beurre blanc’; ‘Tuna carpaccio with salsa seca and pickles’ and ‘Beef tenderloin with mole manchamanteles, grilled mushrooms and brassicas’ doing the heavy lifting. There’s still time to pull up a chair - hit the link in our bio to secure yours.

    This week in the Guest Chef kitchen we welcome Rob

     Some restaurants don’t just feed a city, they become part of it. Nicos is one of those timeless institutions. Mexico City’s answer to St John or the River Café, Nicos has been woven into the fabric of Azcapotzalco since 1957, offering honest, ingredient-led cooking to generations of chilangos. Just as they’ve always done, farmers still knock at the door with the best of what’s growing nearby, and today it’s mother-and-son team, María Elena Lugo Zermeño and Gerardo Vázquez Lugo, who keep the fire burning. For Gerardo’s week at Carousel, we’re bottling up six decades of soul and serving it in a menu that hits with full-flavoured-force. Think ‘Duck with Axiote, Bean Broth’, ‘Wild Mushroom Chileatole, Epazote’ and ‘White Wedding Mole’. Enduring proof, if ever it was needed, that the old adage still stands: if it ain’t broke, don’t fix it.

    Some restaurants don’t just feed a city, they be

     We’re looking for warm, curious and energetic people to join our team. If you’re all about making guests feel special and turning everyday moments into something memorable, we’d love to hear from you. Think that’s you? Tap the link in our bio to find out more.

    We’re looking for warm, curious and energetic pe

     Next week, we welcome a real rising star into the Guest Chef kitchen. Robert Mendoza cut his teeth in elite kitchens like Blue Hill at Stone Barns*** (New York) and Hertog Jan** (Antwerp), before heading to the French capital where he found his true calling in the city’s new-wave bistronomy movement — running the kitchens at Le Saint Sebastien and Vivant Deux to name but a few. His cooking? French foundations meets Mexican flair. Think ‘Steamed sea bass with black garlic and Champagne beurre blanc’; ‘Tuna carpaccio with salsa seca and pickles’ and ‘Beef tenderloin with mole manchamanteles, grilled mushrooms and brassicas’. Fusing heritage with honed cooking, we can’t wait. There’s still time to join us. You know what to do.

    Next week, we welcome a real rising star into the

    This weekend marks the end of another unforgettable summer series at Guy Ritchie’s Ashcombe Estate. For our closing residency we’re going out with a bang as the team from NIJŪ step into the WildKitchen. The Mayfair restaurant is the sublime Japanese dining experience under the culinary direction of Endo Kazutoshi and executive chef Chris Golding (Nobu, Zuma, Nahm*). Seamlessly blending Japanese authenticity with contemporary flair, Chris’ extraordinary WildKitchen menu sparkles from start to finish with standout dishes like ‘Scallop, Japanese saffron, whiskey, nori jam’ and ‘Grilled toro, tomato ponzu, smoked aubergine, shiso oil’. The perfect way to end the series. A huge thank you to everyone who’s joined us at Ashcombe this season, and of course, to our fantastic guest chefs.

    This weekend marks the end of another unforgettabl

     This week we welcome our good friend Carl Ishizaki back into the Guest Chef kitchen — the Stockholm sushi maestro first bowled us over at his legendary twelve-seater, Michelin-starred Edomae counter in the Swedish capital, where he fuses his half-Swedish and half-Japanese heritage to deliver something deeply considered yet comfortably casual. A series of residencies followed, with Carl being the very first Guest Chef to christen our then-new home on Charlotte Street. And now he’s back behind the counter and we couldn’t be happier. Expect a week of immaculate Edomae, Otsumami and Nigiri – all delivered with Carl’s meticulous touch… plus, quite possibly, the best 80s playlist you’ll ever hear in a dining room.

    This week we welcome our good friend Carl Ishizaki

     This week in the Guest Chef kitchen we’re off to Japan… by way of Stockholm. Our good friend Carl Ishizaki is back on the pass with his sushi dream team, rolling out some of the sharpest Edomae sushi you’ll find this side of Tokyo. With the final few seats left, you know what to do. Over in the wine bar we’re leaning into autumn. New dishes hitting the specials board, headlined by a house-aged Mangalitza pork chop that’s stealing the show. More of our own produce coming soon, so watch this space. Across in No.23, Chuck’s is feeling right at home. Smashburgers at lunch, smashburgers at dinner, cocktails that go way too well with both… you get the idea. And, of course, events season is kicking off properly now — back-to-back dinners, private parties and tastings across Charlotte Street and Shoreditch Arts Club. See you at the table.

    This week in the Guest Chef kitchen we’re off to

     Coko Becker is almost impossible to pin down – the itinerant Mexican is always too damn busy – but the planets have finally aligned. Giving us a tantalising glimpse of what to expect from his upcoming solo opening, Coko joins us with a peach of a menu that’s the synthesis of his extraordinary culinary journey so far; eight years at Pujol**, where he rose through the ranks to lead arguably Mexico’s most influential kitchen, through to a series of high-profile collaborations in London with the likes of Tayēr + Elementary, Annabel’s and LUUM. Rooted in Mexico’s rich culinary history, but humming with ideas that reflect London’s place as one of the world’s most diverse food meccas, Coko is coming in hot with killer creations like ‘Honey and parmesan esquites’; ‘Oyster, nam phrik phao, cacahuate garapiñado, coconut curry’; and ‘Scallop tostada, jalapeño, avocado, yuzu’ that are as vibrant as they are unique. Honouring the past, while embracing the present, Coko is a Mexican chef at the very top of his game.

    Coko Becker is almost impossible to pin down – t

     Just like the shifting seasons, things are changing on Charlotte Street. Carousel is growing, and we’re looking for great people to grow with us. If you care about good drinks, good people and share our love of hospitality, we’d love to hear from you. Find out more via the link in our bio.

    Just like the shifting seasons, things are changin

     This week we’ve had the pleasure of welcoming Iñaki Bolumburu into the Guest Chef kitchen for his third spin on the Carousel. A true master of storytelling through food, Iñaki has been treating us to a menu that blends his Basque roots with the precision and flair of a chef at the very top of his game. With the exciting launch of his latest project, Amalur, in Bangkok, this might be the last chance to catch him on these shores for a while so don’t miss your opportunity to enjoy this superstar in the making.

    Next week, we’re rolling out the red carpet for our good friend Carl Ishizaki and his sushi dream team from Stockholm’s cult counter Sushi Sho. The twelve-seat, blink-and-you’ll-miss-it, Edomae-inspired counter is where Carl fuses his half-Swedish, half-Japanese heritage into omakase menus that are as pure and precise as they are fun. This time we’re doubling up with two sittings a night. Twice the chance to watch a true master at work. Omakase, otsumami, and a front-row seat to some of the sharpest knife skills in the game. Last time was wild and this one’s shaping up to be even bigger. Expect dishes like ‘Pressed Cornish mackerel sushi with shiroita kombu and shiso’, ‘Soy-cured egg yolk with lean tuna, okra and dry roasted rice’ and ‘Langoustine & turbot quenelle in langoustine dashi with sansho pepper’. All paired with some seriously good sake. Tickets are almost gone — hit the link in bio to snag your spot. 𝘗𝘭𝘦𝘢𝘴𝘦 𝘯𝘰𝘵𝘦 𝘸𝘦 𝘸𝘪𝘭𝘭 𝘣𝘦 𝘥𝘰𝘪𝘯𝘨 𝘰𝘮𝘢𝘬𝘢𝘴𝘦 𝘤𝘰𝘶𝘯𝘵𝘦𝘳 𝘴𝘦𝘢𝘵𝘪𝘯𝘨 𝘧𝘰𝘳 𝘣𝘰𝘵𝘩 𝘴𝘪𝘵𝘵𝘪𝘯𝘨𝘴 (𝘮𝘢𝘹 2 𝘱𝘦𝘰𝘱𝘭𝘦 𝘱𝘦𝘳 𝘣𝘰𝘰𝘬𝘪𝘯𝘨 – 𝘱𝘭𝘦𝘢𝘴𝘦 𝘦𝘯𝘲𝘶𝘪𝘳𝘦 𝘧𝘰𝘳 𝘭𝘢𝘳𝘨𝘦𝘳 𝘨𝘳𝘰𝘶𝘱𝘴) 𝘢𝘯𝘥 𝘥𝘶𝘦 𝘵𝘰 𝘵𝘩𝘦 𝘯𝘢𝘵𝘶𝘳𝘦 𝘰𝘧 𝘵𝘩𝘦 𝘮𝘦𝘯𝘶 𝘸𝘦 𝘤𝘢𝘯𝘯𝘰𝘵 𝘤𝘢𝘵𝘦𝘳 𝘧𝘰𝘳 𝘷𝘦𝘨𝘦𝘵𝘢𝘳𝘪𝘢𝘯𝘴 𝘰𝘳 𝘨𝘭𝘶𝘵𝘦𝘯 𝘪𝘯𝘵𝘰𝘭𝘦𝘳𝘢𝘯𝘤𝘦𝘴.

    Next week, we’re rolling out the red carpet for

    This week in the Guest Chef kitchen we’re joined by Iñaki Bolumburu — a chef whose path winds from the wild Basque shoreline through the polished kitchens of Europe’s greats: Mugaritz**, Nerua* and Noma***. His family’s story is written in salt, soil and smoke — farmers, fishermen, foragers and hunters. That inheritance still shapes his cooking; every dish rooted in place, but restless in spirit. Here he runs us through his ‘Late summer salad’, a dish that celebrates complexity through simplicity, honest ingredients treated with the kind of precision and flair that transforms the familiar into something extraordinary. There’s still time for you to pull up a chair, hit the link in our bio to join in.

    This week in the Guest Chef kitchen we’re joined

     One of the joys of eating out is feeling the seasons shift through what’s on the plate. September brings cooler evenings, softer light, and the first signs of autumn. And so, our Wine Bar is changing with it. Over the next couple of weeks, new dishes will begin to appear as the season settles in. Whilst a couple have already arrived, like the ‘Girolle rice, Corra Linn, herb salad’ — savoury and comforting, just right for settling into autumn. And, for those not quite ready to say goodbye to summer: our ‘Green salad, Corno di Toro, anchovies, Templegall’. A bright plate for the last stretch of sunshine. You can find both on our Let Us Choose and à la carte menus. 𝘓𝘦𝘵 𝘜𝘴 𝘊𝘩𝘰𝘰𝘴𝘦 𝘪𝘴 £49.5𝘱𝘱, 𝘢𝘷𝘢𝘪𝘭𝘢𝘣𝘭𝘦 𝘣𝘦𝘵𝘸𝘦𝘦𝘯 5𝘱𝘮-9𝘱𝘮.

    One of the joys of eating out is feeling the seaso

     What happens when you mix Michelin-starred open-fire cooking with Japanese precision and a touch of obsession? You get Miller Prada. A chef with serious pedigree, from the storied kitchens of The Ledbury***, Pollen Street Social*, and six formative years under Endo Kazutoshi at Endo at the Rotunda*, Miller’s journey reads like a roll call of modern greats. At Humo, the restaurant he’s led since its opening, his cooking reached stratospheric new heights. A love letter to fire itself — coaxing nuance, smoke and depth from the glowing coals. Yet now, with new projects on the horizon, his week in the guest chef kitchen feels like a fork in the road and we can’t wait to see where he heads next.. Join us for the new journey. Expect sparks. Expect flavour. Expect Miller at full tilt — with a few surprises along the way.

    What happens when you mix Michelin-starred open-fi

     This month we’re partnering with Great Ormond Street Hospital to raise money for their new cancer treatment centre. A voluntary £1 donation is added to every bill throughout September to help us raise as much money as we can for this vital organisation. The new world-leading, children’s cancer centre at GOSH is the largest and most ambitious project they’ve ever undertaken and along with your support we can help give more children the chance to lead happy, healthy lives.

    This month we’re partnering with Great Ormond St

     We love Paris, and Paris loves Robert Mendoza. After formative years in world renowned kitchens like Blue Hill at Stone Barns*** (New York) and Hertog Jan** (Antwerp), the Californian has put his own unmistakable stamp on the French capital’s relentlessly imaginative bistronomy scene since making the city his home. Enjoying success at new wave favourites, Le Saint Sebastien and Vivant Deux, Robert executed the classics with a lightness of touch and a subtle injection of his Mexican heritage. For Robert’s week with us, he’s leaning further into his roots with a series of knockout crossover creations like ‘Steamed sea bass, black garlic condiment, Champagne beurre blanc’; ‘Beef tenderloin, mole manchamanteles, grilled mushrooms, brassicas’; and ‘French meringue, tonka crème anglaise, chantilly, white peach’ to finish. Exceptional ingredients, elevated with flair and precision. You’re in very good hands.

    We love Paris, and Paris loves Robert Mendoza. Af
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    Wine Bar
    Tuesdays to Saturdays, 12pm ’til late

    Screenshot 2025-04-14 at 15.09.43

    Guest Chefs
    Our revolving line up of international guest chef residencies

    WK1

    WildKitchen x Carousel
    Ashcombe Estate, Wiltshire, May-Sept 2025

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    Gift Cards

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    Merch

  • Given the lockdown restrictions in London, we’re currently closed, but we have lots of great chefs and experiences lined up for 2021 so sign up for pre-sale tickets or purchase a gift card and you’ll be first in line when we’re back open.

    Thank you for all your support during this mad year.

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