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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.

Forsythia

NEW YORK

Say hello to Forsythia, home to some of the best pasta in New York City. Chef patron Jacob Siwak mastered the art of spectacular pasta at Sarah Cicolini’s legendary Roman trattoria, Santo Palato, and it shows. At this intimate Lower East Side nook, well-executed and clever takes on Italian classics are the name of the game; think ‘cacio e pepe risotto supplì’ and ‘pillowy house-made cappelletti tucked with chestnut purée in a brown butter sauce’.
DATES: 13th - 17th January

Darren Ross

SCOTLAND

Fresh from leading the kitchen at Michelin green star, Inver, on the shores of Loch Fyne, Young Scottish chef of the year 2020, Darren Ross, joins us for a five-night, Burns Night vigil, featuring minimalistic, flavour forward fire cookery and a menu of rare beauties like ‘Haggis, Fermented Potato Scone Dumpling, Neep XO'; ‘Scallop, Whiskey Ponzu, Brown Butter’ and ‘Venison, Beetroot, Coffee Kombucha’. Dinnae miss it.
DATES: 20th - 24h January

Wine Bar

Our crowd-pleasing menu of seasonal snacks and small plates 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 Saturdays (2 courses // £29.50, 3 courses // £35).
DATES: Tues to Sat, midday 'til late

No. 23

Joining our compelling line-up of agave-centric cocktails and small-batch mezcals are Chuck George’s cult ‘no modifications’ smashburgers. Chuck’s is available from 5pm ’til late, every Tuesday to Saturday, at No. 23 Charlotte Street. Walk-ins welcome.
DATES: Tues to Sat, 5pm 'til late

Forsythia

NEW YORK

Say hello to Forsythia, home to some of the best pasta in New York City. Chef patron Jacob Siwak mastered the art of spectacular pasta at Sarah Cicolini’s legendary Roman trattoria, Santo Palato, and it shows. At this intimate Lower East Side nook, well-executed and clever takes on Italian classics are the name of the game; think ‘cacio e pepe risotto supplì’ and ‘pillowy house-made cappelletti tucked with chestnut purée in a brown butter sauce’.
DATES: 13th - 17th January

Darren Ross

SCOTLAND

Fresh from leading the kitchen at Michelin green star, Inver, on the shores of Loch Fyne, Young Scottish chef of the year 2020, Darren Ross, joins us for a five-night, Burns Night vigil, featuring minimalistic, flavour forward fire cookery and a menu of rare beauties like ‘Haggis, Fermented Potato Scone Dumpling, Neep XO'; ‘Scallop, Whiskey Ponzu, Brown Butter’ and ‘Venison, Beetroot, Coffee Kombucha’. Dinnae miss it.
DATES: 20th - 24h January

Wine Bar

Our crowd-pleasing menu of seasonal snacks and small plates 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 Saturdays (2 courses // £29.50, 3 courses // £35).
DATES: Tues to Sat, midday 'til late

No. 23

Joining our compelling line-up of agave-centric cocktails and small-batch mezcals are Chuck George’s cult ‘no modifications’ smashburgers. Chuck’s is available from 5pm ’til late, every Tuesday to Saturday, at No. 23 Charlotte Street. Walk-ins welcome.
DATES: Tues to Sat, 5pm 'til late
SCOTLAND

Darren Ross

SCOTLAND

Darren Ross

No. 23

No. 23

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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    Meet José Juan Monroy Rangel (known to everyone as Willy), the history-making chef behind Milpa, Osaka, the first Mexican restaurant in Japan to be awarded a Michelin star. At Milpa – Nahuatl for the ancient agricultural system that enriches the earth – Willy tells two stories at once; one of his Mexican heritage, and one of his life in Japan, which began with the Noma team in 2023 at their legendary Kyoto pop-up. It was there that a new way of thinking opened up, and never quite closed again. At its heart, Milipa is a Mexican restaurant that uses Japanese ingredients with Mexican techniques. With just four tables, the menu is centred around wood-fired cooking, with corn and other Mesoamerican staples sourced from Mexico. Among the many highlights are Willy’s ‘Avocado Tostada, Dry-cured Ham, Sea Urchin Croquette’, his ‘Japanese Amberjack Carpaccio, Fish Sauce, Cornmeal Tlayuda, Chilli Pepper Paste’ and his showstopping ‘Arroz with Ise Shrimp’, but the truth is, every single dish is pinch-yourself good. Swipe for a look at what Willy has conjured up for his week with us. Milpa promises to be one of the highlights of our 2026 calendar. Completely unmissable.

    Meet José Juan Monroy Rangel (known to everyone a

     What might read as an Italian menu at first glance begins to drift north on closer inspection: cannelloni with prosciutto, veal and white truffle béchamel; cotoletta alla milanese (or, more simply, schnitzel) followed by apple strudel. Jacob Siwak’s cooking draws from Tyrol, the alpine region that sits between northern Italy and Austria, and the influence is a personal one. His great-grandmother hailed from Innsbruck, and it’s her strudel recipe, passed down again through his grandmother, that finishes this menu. Brought quietly into the present, the dish stays deliberately simple. Jacob refines the flavour and texture of this classic without overworking it, serving the strudel with crème anglaise and whipped cream, letting restraint do the heavy lifting. Cold nights call for pasta, schnitzel and strudel. There’s a reason Tyroleans have always eaten this way. Forsythia at Carousel has just a few nights left, don’t miss it.

    What might read as an Italian menu at first glance

     This week, the Guest Chef kitchen takes a trip to Italy by way of New York City, as Jacob Siwak brings his trattoria-inspired hit, Forsythia, to Charlotte Street. Holding its own amongst NYC’s most storied pasta-slingers, Forsythia punches well above its weight class. Delivering soulful, stand-out cooking that’s earned admirers from Adam Platt to the Michelin Guide. Jacob walks us through his ‘Agnolotti del Plin, Braised Short Ribs, Duck Jus, Butter’, a bowl of pure winter comfort. Rich, indulgent and exactly what the season calls for. Come hungry.

    This week, the Guest Chef kitchen takes a trip to

    To celebrate Chinese New Year, acclaimed chefs John Javier and Jackson Boxer reunite for a special guest residency at Carousel, running from 17–21 February. For Javier, the menu represents a continuation of the ideas that defined his now-closed, critically acclaimed Sydney restaurant MASTER. A place celebrated for its deeply personal interpretation of Chinese flavours, its focus on texture, balance and restraint, and its refusal to be bound by tradition or genre. At Carousel, those same principles resurface in a more collaborative, celebratory form. The limited-time menu blends regional Chinese influences with contemporary technique and playful contrasts. Dishes include Monkfish and Prawn Siu Mai with Trout Roe; Bang Bang Chicken; Poached Squid in Superior Broth with Radish and Egg Custard; Burnt Cabbage with Fish Sauce Butter; and a nostalgic finish of Deep Fried Milk Ice Cream. Together, Javier and Boxer deliver a menu rooted in generosity, clarity of flavour and quiet confidence—capturing the spirit of what made MASTER special, while pushing it forward in a new context. With just five nights to experience the collaboration, this Chinese New Year residency offers a rare and resonant moment in London’s dining calendar. 📸 - @bennie__curnow

    To celebrate Chinese New Year, acclaimed chefs Joh

     This week the Guest Chef kitchen slips satisfyingly into trattoria mode as we welcome NYC’s Lower East Side gem, Forsythia, into the fold. Expect unapologetically comforting Italian cooking, executed with serious finesse. With dishes like ’𝘊𝘢𝘯𝘯𝘦𝘭𝘭𝘰𝘯𝘪, 𝘗𝘳𝘰𝘴𝘤𝘪𝘶𝘵𝘵𝘰, 𝘝𝘦𝘢𝘭, 𝘞𝘩𝘪𝘵𝘦 𝘛𝘳𝘶𝘧𝘧𝘭𝘦 𝘉é𝘤𝘩𝘢𝘮𝘦𝘭’; ‘𝘈𝘨𝘯𝘰𝘭𝘰𝘵𝘵𝘪 𝘋𝘦𝘭 𝘗𝘭𝘪𝘯, 𝘉𝘳𝘢𝘪𝘴𝘦𝘥 𝘚𝘩𝘰𝘳𝘵 𝘙𝘪𝘣𝘴, 𝘋𝘶𝘤𝘬 𝘑𝘶𝘴, 𝘉𝘶𝘵𝘵𝘦𝘳’; and ‘𝘊𝘰𝘵𝘰𝘭𝘦𝘵𝘵𝘢 𝘢𝘭𝘭𝘢 𝘔𝘪𝘭𝘢𝘯𝘦𝘴𝘦, 𝘊𝘢𝘣𝘣𝘢𝘨𝘦 𝘗𝘶𝘳é𝘦, 𝘔𝘢𝘳𝘴𝘢𝘭𝘢, 𝘉𝘳𝘢𝘪𝘴𝘦𝘥 𝘊𝘩𝘢𝘳𝘥’ doing some heavy-lifting. It’s winter comfort food, done right... There’s still space to join us, come settle in.

    This week the Guest Chef kitchen slips satisfyingl

     With our first week back nearly in the rearview, we’re celebrating a successful return to routine in the best way possible — with one of Chuck’s peerless smashburgers in one hand and a No.23 negroni in the other. Why not come and kickstart your weekend off in style too. We’re here ’til late.

    With our first week back nearly in the rearview, w

     We’re entering the final stretch of our first residency of the year and what a way to start. Ahead of his debut Paris opening later this spring, Luke NG has been treating us all to a taste of what’s to come with a menu that balances fine-dining finesse with the flavours and memories of his Hong Kong heritage. It’s big on creativity and even bigger on flavour, watch as Luke shows us the process behind his ‘Chicken, Preserved Mustard Green (梅菜), Périgueux Sauce, Maitake Mushroom’, a dish that’s had everyone talking. For the final service tomorrow, Luke is joined by fellow Hong-Konger, Eric Li (AKA Rumble Vines), who will be pouring some thoughtfully selected wines for the pairing, with both raising funds for those affected by the devastating Hong Kong fires. Only two services remain to catch this undeniable rising star in action, hit the link in our bio to secure one of the last spots. 𝗔 £𝟭 𝘃𝗼𝗹𝘂𝗻𝘁𝗮𝗿𝘆 𝗱𝗼𝗻𝗮𝘁𝗶𝗼𝗻 𝗶𝘀 𝗮𝗱𝗱𝗲𝗱 𝘁𝗼 𝗲𝘃𝗲𝗿𝘆 𝗯𝗶𝗹𝗹 𝘁𝗼 𝗿𝗮𝗶𝘀𝗲 𝗺𝗼𝗻𝗲𝘆 𝗳𝗼𝗿 𝘁𝗵𝗲 𝗬𝗮𝗻 𝗖𝗵𝗮𝗶 𝗘𝗺𝗲𝗿𝗴𝗲𝗻𝗰𝘆 𝗥𝗲𝗹𝗶𝗲𝗳 𝗙𝘂𝗻𝗱.

    We’re entering the final stretch of our first re

     Next week we slip into trattoria mode, as we open our Guest Chef kitchen to Lower East Side gem, Forsythia. Expect deep comforting dishes and serious craft from chef-patron Jacob Siwak, who mastered the art of great pasta at legendary Roman trattoria, Santo Palato. One bite of his braised short rib agnolotti del plin that’s been tossed in duck jus and butter and you’ll understand why the accolades have been coming in thick and fast, including a coveted Bib Gourmand. It’s winter comfort food, done right... There’s still space, come settle in.

    Next week we slip into trattoria mode, as we open

    Our first residency of 2026 sees us welcome back one of last year’s undeniable favourites, Luke Ng, back onto the Guest Chef pass. This time, Luke’s giving us all a first glimpse of Calambour, his forthcoming Paris opening. Since his last visit, he’s been on a personal and culinary journey, cooking across continents, absorbing cultures, cuisines and techniques all distilled into a menu that feels inventive and unmistakably his. Guided by seasonality and driven by precision, Luke brings the same creativity that made his previous residency a near sell-out, sharpened by everything he’s learned along the way. The result? Something altogether different and not to be missed. A handful of tables remain. Join us while you can.

    Our first residency of 2026 sees us welcome back o

     And just like that, we’re back. Huge thanks to everyone who rang in the New Year with us at {PAIRED}, it was one hell of an evening. Our doors are now open, the coals are lit and Charlotte Street is calling. Luke NG is in the guest chef kitchen, Chuck’s is firing up the burgers in No.23 and our much-loved prix fixe lunch offering is is back alongside normal dinner service in the Wine Bar. Balance restored. Come and join us, we’re right where we should be.

    And just like that, we’re back. Huge thanks to e

     𝘉𝘰𝘯 𝘳𝘦𝘵𝘰𝘶𝘳, 𝘊é𝘭𝘪𝘯𝘦. We welcome back a true member of the Phamily as one of our all time favourites returns to Carousel. Drawing on her French–Vietnamese roots, Céline has perfected an effortless style of her own over the years, with a vaunted career that’s taken her from the hallowed Parisian kitchens of Saturne, Septime and Chez Aline, to finally putting down roots of her own in Arles, Provençe. Housed in a picturesque former chapel, Inari became an instant hit when it opened in 2022. There Céline intertwines her dual heritage with the lightest of touches, delivering heavy hitters like ‘Cuttlefish, Homemade Rice Noodles, Ginger Beurre Blanc‘; ‘Grilled Orkney Scallop, Mushroom Consommé, Kombu, Sesame’; and ‘Beef Cheek, Pulled Noodles, Pho Spices, Fig Siracha’ on her regularly changing menus that have cemented her icon status in the French restaurant world. Céline is joined in London by her fabulous sous chef @manon_grados whose legendary pâté en croûte might also be making a very special guest appearance. We’ve been counting the days until this one. You really should too.

    We’re ushering in 2026 with one of last year’s undeniable highlights. Luke NG returns to the Carousel guest chef kitchen with a preview of his forthcoming Paris opening, Calambour. Expect a menu that moves effortlessly between Cantonese heritage and classical French technique — rich, playful and devastatingly good. Think ‘Chicken, Preserved Mustard Green (梅菜), Périgueux Sauce, Maitake Mushroom’; ‘Charcoal Grilled Scampi with Salted Duck Egg (鹹蛋) Emulsion and Potato Brunoise’; and a tantalising finale of ‘Hong Kong Toast (西多士), Crème Anglaise, Peanut Ice Cream’. There’s still room to pull up a chair tonight and throughout next week. Take our word for it, you don’t want to miss this one. 𝗪𝗲’𝗹𝗹 𝗯𝗲 𝗮𝗱𝗱𝗶𝗻𝗴 £𝟭 𝘁𝗼 𝗲𝘃𝗲𝗿𝘆 𝗯𝗶𝗹𝗹 𝗱𝘂𝗿𝗶𝗻𝗴 𝗟𝘂𝗸𝗲’𝘀 𝗿𝗲𝘀𝗶𝗱𝗲𝗻𝗰𝘆 𝘁𝗼 𝗿𝗮𝗶𝘀𝗲 𝗺𝗼𝗻𝗲𝘆 𝗳𝗼𝗿 𝘁𝗵𝗲 𝗬𝗮𝗻 𝗖𝗵𝗮𝗶 𝗘𝗺𝗲𝗿𝗴𝗲𝗻𝗰𝘆 𝗔𝘀𝘀𝗶𝘀𝘁𝗮𝗻𝗰𝗲 𝗥𝗲𝗹𝗶𝗲𝗳 𝗙𝘂𝗻𝗱.

    We’re ushering in 2026 with one of last year’s

     What. A. Year. We’ve had the pleasure of welcoming a record 47 guest chefs to Charlotte Street — many joining us for the first time, others returning for their second, third or even fourth bite of the cherry — each with own unique perspective and commitment to their craft. Thanks to all of you for bringing the magic and the inspiration, and for everything that you brought to the table this year, be it from Nashville, Odessa, Stockholm, Birmingham or Baja California. Thanks also (of course) to our amazing team, the irrepressible hearbeat of our operation. The care, energy, humour and consistency that you give every day is what makes this place tick, and we’re endlessly grateful for all the hard work that happens behind the scenes, and on the floor, day in, day out. You rock. As do our partners and suppliers up and down the land, who keep us curious and give us something to get excited about every time the doors open and the deliveries arrive. Thank you. And finally, to everyone who’s eaten with us, stopped by for a drink, or trusted us with an event this year. It will always be the hugest of privileges that you choose to spend your free time with us, over London’s million and one other restaurants and bars. We are truly grateful. Wishing you all a fantastic new year. We hope to see all of you again in 2026 for more of the same.

    What. A. Year. We’ve had the pleasure of welcom

     Fresh from leading the kitchen at Michelin green star, Inver, on the shores of Loch Fyne, Darren joins us for his first London residency, and just in time for Burn’s Night too. Named young Scottish chef of the year in 2020, Darren’s star is on the rise north of the border after equally eye-catching stints at the acclaimed Mingary Castle, and off-grid Inverlonan, where he cooked eight-course meals over an open fire in a 16th century bothy. Further afield, he also counts Relæ (Copenhagen) and Pearl Morissette (Canada) among his alma maters, but it’s his love for nature and his passion for open-fire cooking that define his simple, elegant, unmistakably Scottish approach. Darren joins us for a five-night, Burn’s Night vigil, featuring minimalistic, flavour forward fire cookery, and a menu of rare beauties like ‘Haggis, Fermented Potato Scone Dumpling, Neep XO’; ‘Scallop, Whiskey Ponzu, Brown Butter’ and ‘Venison, Beetroot, Coffee Kombucha’. Dinnae miss it.

    Fresh from leading the kitchen at Michelin green s

     In addition to the revolving line-up of experiences on our ground floor, we also have a 𝗵𝘂𝗴𝗲 kitchen in our basement - we’re talking 500 sq ft with a 3.4m extraction canopy - which we hire to brands road-testing new concepts, catering companies in need of a W1 HQ and multi-site operators searching for strategically located prep space. Arguably London’s most centrally located CPU, the fully-equipped kitchen is 𝗮𝘃𝗮𝗶𝗹𝗮𝗯𝗹𝗲 𝗳𝗿𝗼𝗺 𝗙𝗲𝗯𝗿𝘂𝗮𝗿𝘆 for medium-to-long-term hires. We also have additional kitchen space for short-term hires (eg one day to one month). To book a viewing, get in touch with us at info@carousel-london.com with ‘CPU Hire’ in the subject line

    In addition to the revolving line-up of experience

     Say hello to Forsythia, home to some of the best pasta in New York City. At this intimate, unfailingly on-point nook on the Lower East Side, well-executed and clever takes on Italian classics are the name of the game; think ‘cacio e pepe risotto supplì’ and ‘pillowy house-made cappelletti tucked with chestnut purée in a brown butter sauce’. Chef-patron Jacob Siwak fell in love with hospitality at Olmsted, Brooklyn, and mastered the art of spectacular pasta cooking at Sarah Cicolini’s legendary Roman trattoria, Santo Palato. Guided by a refreshing sense of community, he’s forged his own path on Stanton Street since opening in 2020, receiving a glowing review from Adam Platt upon opening and earning a Michelin Bib Gourmand in his first year. Jacob is currently developing a new project centred around Northern Italian cooking. In his own words, “I think it’d be a perfect fit for Carousel’s guests over the colder winter months”; if his braised short rib-packed agnolotti tossed in duck jus and butter are anything to go by, we think he might be on to something. See you in January...

    Say hello to Forsythia, home to some of the best p

     2026 already looks like it’s off to a flying start, we’re kicking things off with a thrilling first-look at Calambour, the upcoming Parisian opening from chef Luke NG, a rising-star who’s residency this year was one of our undeniable highlights. From formative stints at the likes of Septime, Mirazur and Hakkasan, Luke’s style of cooking is almost as layered as the city he hails from. Blending Cantonese roots with classical French, British and Japanese technique – a proper Hong Kong melting pot – all channelled into creative fine dining that’s delicate, detailed and just the right amount of decadent. Start your year off as you mean to go on with Luke’s elegant and considered dishes like ‘Celeriac wrapped Siu Mai (燒賣), Shao Xing Chicken Jus, Chicken Crumble’; ‘Charcoal Grilled Scampi, Salted Duck Egg (鹹蛋) Emulsion, Potato Brunoise’ and ‘Chicken, Preserved Mustard Green (梅菜), Périgueux Sauce, Maitake Mushroom’, as Luke gives us an exclusive preview of what’s to come.   Calambour will be in residence from Friday 2nd to Saturday 10th January. Don’t miss out. 𝗪𝗲’𝗹𝗹 𝗯𝗲 𝗮𝗱𝗱𝗶𝗻𝗴 £𝟭 𝘁𝗼 𝗲𝘃𝗲𝗿𝘆 𝗯𝗶𝗹𝗹 𝗱𝘂𝗿𝗶𝗻𝗴 𝗟𝘂𝗸𝗲’𝘀 𝗿𝗲𝘀𝗶𝗱𝗲𝗻𝗰𝘆 𝘁𝗼 𝗿𝗮𝗶𝘀𝗲 𝗺𝗼𝗻𝗲𝘆 𝗳𝗼𝗿 𝘁𝗵𝗲 𝗬𝗮𝗻 𝗖𝗵𝗮𝗶 𝗘𝗺𝗲𝗿𝗴𝗲𝗻𝗰𝘆 𝗔𝘀𝘀𝗶𝘀𝘁𝗮𝗻𝗰𝗲 𝗥𝗲𝗹𝗶𝗲𝗳 𝗙𝘂𝗻𝗱.

    2026 already looks like it’s off to a flying sta

     This festive season, skip the guesswork and give the gift of a good time. Our gift cards are redeemable across the entire Carousel multiverse — from a bottle (or two) in the Wine Bar, cocktails and a Chuck’s smashburger over in No.23, or a seat at one of our rotating international Guest Chef residencies. The choice is yours. Hit the link in our bio to grab yours.

    This festive season, skip the guesswork and give t

     This week marks the final guest chef residency of 2025 and we’re seeing it out in proper fashion with Mili, the brainchild of two powerhouses of the NYC dining scene, Jorge Luis Pabon and Alexis Morgan White. Jorge’s been treating us to his instinctive and intuitive cooking, the kind you’d expect from a chef with a CV that counts industry greats like Estela*, The French Laundry*** and El Celler de Can Roca*** among his many illustrious career highlights. Whilst Alexis has been pushing the boundaries with pairings that elevate every plate into orbit. Only three days remain to catch this dynamite duo before we all sail off into the festive, food-fuelled haze of the Christmas holidays. Hit the link in our bio to grab one of the last remaining spaces.

    This week marks the final guest chef residency of

    Last-minute gift hunters, this one’s for you. Get something for the Carousel-fanatic in your life. Our merch is ready to go, with t-shirts, caps and posters delivered straight to your door. Hit the link in our bio to grab yours. Last day for orders to guarantee delivery before Christmas is Friday 19th December. Go, go, go.

    Last-minute gift hunters, this one’s for you. G
    BOOK
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    Wine Bar
    Tuesdays to Saturdays, 12pm ’til late

    Chucks-68

    No.23 x Chuck’s

    cocktails, mezcal, smashburgers

    Tuesdays to Saturdays, 5pm ’til late

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    Guest Chefs
    Our revolving line up of international guest chef residencies

    WK1

    WildKitchen x Carousel
    Ashcombe Estate, Wiltshire, Coming May-Sept 2026

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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.

    Carousel x