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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

Riverine Rabbit

Birmingham

Meet Ash Valenzuela-Heeger, rock star chef patron of Birmingham's Bib Gourmand-garlanded, Riverine Rabbit, and the winner of this year's Michelin 'Young Chef Award'. At this cult Stirchley favourite, Ash’s South African roots intertwine with the best of British produce in viral-level-of-hype dishes like ‘Ex-Dairy Beef, Maitake Mushroom, Wiltshire Truffle’.
DATES: 18th - 22nd November

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

Diego Gutierrez

Lima

Diego joins us from Lima with a thrilling taste of the Peruvian new wave. From Azurmendi and El Celler de Can Roca, to Noma and Boragó, Diego has an embarrassment of experience in genre-defining restaurants worldwide. Get set for a playful menu of remixed Peruvian classics that will blow your minds.
DATES: 25th - 29th November

Lokanta

Tokyo

Compellingly and unmistakably Turkish, and all the more exciting for it, Lokanta sits at the thrilling intersection of generous, home-style Anatolian fire-cooking and the quiet discipline of Japanese technique. Think 'Shrimp tarhana soup served with smoked chilli pickles' and 'Fried mussel dolma served with tarama sauce'. It's the kind of food you’ll be thinking about for a long, long time.
DATES: 2nd - 13th December

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

Riverine Rabbit

Birmingham

Meet Ash Valenzuela-Heeger, rock star chef patron of Birmingham's Bib Gourmand-garlanded, Riverine Rabbit, and the winner of this year's Michelin 'Young Chef Award'. At this cult Stirchley favourite, Ash’s South African roots intertwine with the best of British produce in viral-level-of-hype dishes like ‘Ex-Dairy Beef, Maitake Mushroom, Wiltshire Truffle’.
DATES: 18th - 22nd November

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

Diego Gutierrez

Lima

Diego joins us from Lima with a thrilling taste of the Peruvian new wave. From Azurmendi and El Celler de Can Roca, to Noma and Boragó, Diego has an embarrassment of experience in genre-defining restaurants worldwide. Get set for a playful menu of remixed Peruvian classics that will blow your minds.
DATES: 25th - 29th November

Lokanta

Tokyo

Compellingly and unmistakably Turkish, and all the more exciting for it, Lokanta sits at the thrilling intersection of generous, home-style Anatolian fire-cooking and the quiet discipline of Japanese technique. Think 'Shrimp tarhana soup served with smoked chilli pickles' and 'Fried mussel dolma served with tarama sauce'. It's the kind of food you’ll be thinking about for a long, long time.
DATES: 2nd - 13th December

Ashcombe Estate x Carousel

Ashcombe Estate x Carousel

Birmingham

Riverine Rabbit

Birmingham

Riverine Rabbit

Lima

Diego Gutierrez

Lima

Diego Gutierrez

Tokyo

Lokanta

Tokyo

Lokanta

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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    This week, we’ve had the immeasurable pleasure of welcoming Thomasina Miers into our Guest Chef kitchen. A true force of flavour and generosity, she’s brought boundless energy to every service and has been a serious delight to host. Her residency rounds off the final leg of her 𝘔𝘦𝘹𝘪𝘤𝘢𝘯 𝘛𝘢𝘣𝘭𝘦 book tour, treating us all to the vibrant, soulful dishes from her brilliant new release — a quintessential guide for your kitchen that we cannot recommend enough. Tonight marks the last service of her week with us, and what a ride it’s been. Thank you for all the fun Thommi, we can’t wait to have you back. 𝙈𝙚𝙭𝙞𝙘𝙖𝙣 𝙏𝙖𝙗𝙡𝙚 𝙞𝙨 𝙤𝙪𝙩 𝙣𝙤𝙬, 𝙤𝙣𝙡𝙞𝙣𝙚 𝙖𝙣𝙙 𝙞𝙣 𝙖𝙡𝙡 𝙜𝙤𝙤𝙙 𝙗𝙤𝙤𝙠𝙨𝙝𝙤𝙥𝙨.

    This week, we’ve had the immeasurable pleasure o

     Forged in the furnace of Istanbul’s thriving creative community, Lokanta sits at the thrilling intersection of generous, centuries-old Anatolian fire-cooking and the quiet discipline of Japanese technique; a union as unexpected as it is beautiful. Western chefs playing fast and loose with artisanal Japanese ingredients is nothing new in 2025, but in Lokanta, Dreya Esdevlet has created something celebratory that’s compellingly and unmistakably Turkish, and all the more exciting for it. Think ‘Shrimp Tarhana Soup, Smoked Chilli Pickles’; feather-light ‘Fried Mussel Dolma, Tarama’ (hell yes); and the clever-delicious Braised Lamb Shank, BBQ Teriyaki Glaze, Toasted Zahter Bread, Raw Shiso’. Colouring inside the lines of the timeless, home-style 𝘭𝘰𝘬𝘢𝘯𝘵𝘢 experience, Dreya’s thoughtful, design-led approach makes for a hyper-original experience that’s been turning heads across the globe, from a string of Tokyo pop-ups, where the idea for Lokanta first took shape, to London, where he joined forces last year with Sertaç Dirik for a memorable sell-out Sunday lunch. Joining us for two December weeks, expect a super fun menu with plenty of smoke and sizzle that’s made for sharing, It’s the kind of food you’ll be thinking about for a long, long time.

    Forged in the furnace of Istanbul’s thriving cre

     Just like over in the Wine Bar, things are getting a little shake-up at No.23. Our connoisseurs of cocktails, Tom and Charles, have been working on some delicious new additions that are hitting the menu this week. We’re kicking things off with the Elote, a savoury drink that blends sotol, corn liqueur and some house sour juice for a refreshingly piquant finish. An inviting counterpoint to some of the classics, available now and best enjoyed alongside a @chucksnyc — if the mood strikes..

    Just like over in the Wine Bar, things are getting

     Tis’ the season for delicious steak. As part of our winter menu revamp we’re rolling out the big guns, you can now enjoy a 30-day, dry-aged sirloin served with our salsa tarasca. Simple. Serious. Ridiculously good. All the more reason to settle in at the Wine Bar.

    Tis’ the season for delicious steak. As part of

     {PAIRED} returns on New Year’s Eve with another world-class Chef x DJ pairing. The line-up drops this Friday, but if you want first dibs, hit the link in our bio to join the pre-sale. You’ll get the news, and access to tickets, 24 hours before everyone else. Trust us, you’ll want to be there for this one.

    {PAIRED} returns on New Year’s Eve with another

    In a few weeks time we welcome Riverine Rabbit’s, Ash Valenzuela-Heeger into the Guest Chef kitchen — the newly minted winner of Michelin’s ‘Young Chef Award’ is firmly on everyone’s ones-to-watch list. At her Bib Gourmanded, 12-seat restaurant in Birmingham’s Stirchley district, Ash cooks with fearless creativity — blending South African heritage and South East Asian aromatics through the lens of brilliant British produce. Together with her partner Erin, she’s built a cult following for food that’s inventive, soulful and impossible not to love. For one week only, Birmingham’s best-kept secret lands on Charlotte Street. You’ll want a seat at the table. 𝘐𝘯 𝘱𝘢𝘳𝘵𝘯𝘦𝘳𝘴𝘩𝘪𝘱 𝘸𝘪𝘵𝘩 𝘒𝘳𝘰𝘯𝘦 𝘊𝘢𝘱 𝘊𝘭𝘢𝘴𝘴𝘪𝘲𝘶𝘦.

    In a few weeks time we welcome Riverine Rabbit’s

     It turns out we weren’t the only ones craving Chuck’s. His “𝘧𝘭𝘢𝘸𝘭𝘦𝘴𝘴” (TimeOut) smashburgers have been flying out of No. 23 faster than we can say ’no mods’. And now you can enjoy one at your desk, sofa, or even under your duvet as takeaway has officially landed. Just swing by at your chosen time and grab a perfectly crisped patty to go. Dining in? They’re joined, as ever, by our rotating line-up of agave-forward cocktails and hand-picked mezcals. Tom & Charles have given the list a fresh shake-up, so there’s always something new to stay for. Available for lunch and dinner, Tuesday to Saturday. Run, don’t walk.

    It turns out we weren’t the only ones craving Ch

     We’re firm believers that every menu deserves a pre-dessert, a little something to reset the palate before the (real) finale. Our new ‘Miyagawa satsuma, bergamot curd and candied citrus sorbet’ does exactly that — bright, zesty and just the right amount of sweet. On the Wine Bar dinner menu now. 𝘠𝘰𝘶’𝘥 𝘣𝘦 𝘮𝘢𝘥 𝘯𝘰𝘵 𝘵𝘰.

    We’re firm believers that every menu deserves a

    We’ve all felt it, that desire to shake things up, to trade comfort for curiosity and see what happens next. For Gal Ben-Moshe, that meant handing back his Michelin star, changing countries and starting again. After years inside the fine dining bubble, he was ready for something looser, more instinctive — a return to flavour without the fuss. This week, Gal’s back at Carousel as we explore Part Two of his menu. Think ‘Cod iskender with tomatoes, yoghurt, bread, brown butter and lamb fat’, followed by ‘Lamb wellington with coffee jus, onion purée, blackberries and endive’. Proof that you really can have the best of both worlds. There’s still space at the table. Hit the link in bio to join us.

    We’ve all felt it, that desire to shake things u

     This week we have the pleasure of welcoming back Gal Ben-Moshe into the Guest Chef kitchen — a familiar face with a new story to tell. Fresh from opening Parzival in Prague, Gal returns to Charlotte Street with a renewed sense of purpose. After six Michelin starred years at 𝘱𝘳𝘪𝘴𝘮 in Berlin, he’s handed it back in favour of a new challenge. Parzival marks a shift — a move towards intuition over precision, curiosity over control. For his week with us, Gal is leaning into that sense of freedom. The fine-dining finesse is still there, but it’s lighter on its feet. It’s more expressive, more instinctive, more him. The menu captures that feeling: two worlds meeting head-on, ideas bouncing, flavours in full flight. To start, we’re running through two dishes that set the tone for the menu ‘Mussels Tempura, Chicken Toast, Sesame, Herbs Salad, Red Pepper and Walnut Cream’ and ‘Tuna, Black Radish, Fermented Apricot Dashi, Orange Blossom Water’. It’s Gal at full tilt — relaxed, confident and completely in his element. There’s still time to pull up a chair, hit the link in our bio. Stay tuned for 𝗣𝗮𝗿𝘁 𝗧𝘄𝗼 coming tomorrow.

    This week we have the pleasure of welcoming back G

     Diego Gutierrez joins us from Lima with a thrilling taste of the Peruvian new wave. From three-star Azurmendi and El Celler de Can Roca, to Noma and Boragó, where he headed up the R&D kitchen, Diego has an embarrassment of experience in genre-defining fine dining restaurants worldwide. Underpinned by a deep understanding of fermentation and flavour development, Diego is a born innovator guided by a methodical, cerebral approach and a child-like curiosity for the new and the wonderful. Right now you can find him overseeing multiple exciting projects back in Lima, including Cosmos heladería (‘plant-based ice creams from outer space’), but it wasn’t long ago that he was working alongside our pal Dimitrios Moudious in the half light of a Chilean development kitchen. When Dimi says you need to get this guy in, you sit up and listen. And we’re grateful to Dimi that he did. Peppered with an apothecary of Andean and Amazonian ferments like cocona, macambo and smoked aji amarillo, Diego’s playful Carousel menu features imaginative remixes of Peruvian classics like ‘Chilcano’ (Peruvian dashi, roasted apples, charapita, chilli) and ‘Ceviche’ (hamachi, preserved fruits, tumbo, tonka bean, seaweed) that demand attention. Bring a hat, as this one’s going to blow your minds.

    Diego Gutierrez joins us from Lima with a thrillin

     Next week we welcome back a familiar face into the Guest Chef kitchen as our good friend Gal Ben-Moshe returns, hot off the back of his latest opening in Prague, Parzival. For his week with us, Gal’s pulling out all the stops with a menu of Mediterranean-influenced firecrackers like ‘Mussels Tempura, Chicken Toast, Sesame, Herbs Salad, Red Pepper and Walnut Cream’, ‘Lamb Wellington, Coffee Jus, Onion Purée, Blackberries, Endive’ and ‘Cod Iskender, Tomatoes, Yoghurt, Bread, Brown Butter, Lamb Fat’. Featuring six courses, each with a very personal story to tell, the menu at Parzival marks a departure from the formality of Gal’s past: “It’s not supposed to be overly ostentatious. The era of fine dining is thankfully over. Parzival is my personal statement; its value is in the experience.” Those of you familiar with Gal’s cooking know this isn’t one to be missed and for those unfamiliar, hit the link in our bio to get acquainted.

    Next week we welcome back a familiar face into the

     We’re on the lookout for a new restaurant manager and some experienced front of house to join our team in the coming weeks. We’re after people with experience in fast-paced environments that love to make service flow as smoothly for the team as they do for the guests. So, if you’re looking for your next challenge, then hit the link in our bio to find out more about the role and how you can apply.

    We’re on the lookout for a new restaurant manage

     Refreshing our Wine Bar menu is always a nice exercise, exploring new ingredients and different techniques that not only helps us keep it fresh for all of you who visit but means our chefs get to flex their creative muscles too. Hitting the menu this week, our ‘Grilled duck, quince & almond mole, pomegranate’. A bit of a showstopper, comforting, autumnal and delicious. Sit back and enjoy as Ollie runs you through the process; from brining to ageing, then oven to grill where it spends a few final moments rendering itself into perfect poise. Accompanied by the cured and confited legs, some greens and a warming sauce that’ll have you murmuring the words ‘𝘎𝘦𝘵 𝘵𝘩𝘦 𝘧𝘪𝘳𝘦 𝘰𝘯’. 𝘈𝘷𝘢𝘪𝘭𝘢𝘣𝘭𝘦 𝘢𝘵 𝘣𝘰𝘵𝘩 𝘭𝘶𝘯𝘤𝘩 𝘢𝘯𝘥 𝘥𝘪𝘯𝘯𝘦𝘳, 𝘵𝘪𝘮𝘦 𝘵𝘰 𝘱𝘶𝘭𝘭 𝘶𝘱 𝘢 𝘤𝘩𝘢𝘪𝘳.

    Refreshing our Wine Bar menu is always a nice exer

     This week we have Mexico City royalty in the house. Chef Gerardo Vázquez Lugo joins us from his legendary Azcapotzalco outpost, Nicos, for a week of foundational cooking. Nicos has been feeding generations of chilangos since 1957 — it’s part of the fabric of its community, a restaurant that chefs of all shapes and sizes visit for inspiration and it’s even where our very own Pachi got his start. So when Gerardo said he fancied a trip to London, there was only one answer: sí, por favor. His menu is an education in traditional Mexican fare, guided by tradition but always moving forward. Six decades on, they’re still setting the standard. It’s a rare chance to taste a little piece of culinary history. Don’t sleep on this one.

    This week we have Mexico City royalty in the house

     We’re back with another weekly wander through the Carousel multiverse. This week, we’re thrilled to welcome Gerardo Vázquez Lugo, the force behind Mexico City institution Nicos, into the Guest Chef kitchen. Nicos is Mexico City’s answer to St John or The River Café, a part of the fabric of Azcapotzalco since 1957, serving up honest, ingredient-led cooking to generations of chilangos. Over in the Wine Bar, the menu’s had an autumnal refresh, think comforting, seasonal plates made for the cooler evenings — and a shiny new specials board to match. In No.23, Tom and Charles have been deep in menu development mode, with plenty of exciting new drinks hitting the bar this week. And if you missed it, Chuck’s sensational smashburger has made Time Out’s list of the Best Burgers in London — fair to say, we couldn’t agree more. Meanwhile, our events team superhero’s are deep in the busy season already, pulling off everything from weddings to private lunches and now, gearing up for another week of dinners, parties and general organised chaos. Why not join us for the ride?

    We’re back with another weekly wander through th

     Meet Ash Valenzuela-Heeger, rock star chef patron of Birmingham’s Bib Gourmand-garlanded, Riverine Rabbit, and the winner of this year’s Michelin ‘Young Chef Award’. At this twelve-seater Stirchley favourite, Ash’s South African roots intertwine with the best of British produce in a menu that changes almost daily. It’s highly creative, carefully considered, and bubbling with all the technique and phantasmagoria of a chef who mastered her craft at The Ledbury***, Dinner by Heston** and Carters of Moseley*. It’s dishes like ‘Ex-Dairy Beef, Maitake Mushroom, Wiltshire Truffle’; ‘Chalkstream Trout, Nam Phrik, Thai Herbs’ and ‘White Chocolate, Passion Fruit, Tahitian Vanilla’ that are planting the flag. We’re in must-try territory with this one. Don’t miss it. 𝗜𝗻 𝗰𝗼𝗹𝗹𝗮𝗯𝗼𝗿𝗮𝘁𝗶𝗼𝗻 𝘄𝗶𝘁𝗵 𝗞𝗿𝗼𝗻𝗲 𝗖𝗮𝗽 𝗖𝗹𝗮𝘀𝘀𝗶𝗾𝘂𝗲.

    Meet Ash Valenzuela-Heeger, rock star chef patron

    Over the years our upstairs event spaces have hosted everything from creative workshops and product launches to the odd wild party or two — but nothing quite compares to a great wedding. We’ve been lucky enough to welcome thousands of guests through our doors, all celebrating the only way we know how: gathered around a table with exceptional food, great wine and the people who matter most. Both of our dedicated spaces can be tailored to suit your plans, so whether you’re keeping it intimate or going big, we’ve got it covered. We know planning your day can be stressful, so our superhuman event producers will be with you every step of the way; from first enquiry to last dance, they handle every detail so you can focus on the fun bit. So, if you’re planning something special, drop us a line — and let’s make it a day to remember.

    Over the years our upstairs event spaces have host

     Next week, we welcome a chef from not just any restaurant but from one of the true institutions of Mexican cuisine. Since opening its doors in 1957, Nicos has been more than a restaurant, it’s been a classroom, a gathering place, and a living record of Mexico City’s culinary story. A true archive of flavour and craft, quietly shaping the way generations think about Mexican cuisine. Under the stewardship of mother-and-son team María Elena Lugo Zermeño and Gerardo Vázquez Lugo, Nicos has created a bridge between tradition and evolution — a constant reminder that good food is culture, memory, and patience, served by people who care deeply. We asked some of our chefs what Nicos means to them and why Gerardo’s cooking continues to resonate across kitchens around the world. There’s still time to taste it for yourself. Hit the link in our bio to join us.

    Next week, we welcome a chef from not just any res

     And just like that, autumn arrives. The nights draw in, the air cools and our kitchen fills with the colours and flavours of the new season. First up is our ‘Pumpkin tempura, guacasalsa, togarashi’ it’s crunchy and crisp with a deliciously fresh, herbaceous kick. The salad’s had a seasonal refresh too. With radicchio starting to enter the fold, we’re leaning right in with our ‘Radicchio and puntarelle salad, anchovies, templegall’ — bitter, salty, and just the right amount of punchy. More new dishes are on their way as the season unfolds so keep your eyes on the menus.

    And just like that, autumn arrives. The nights dra
    BOOK
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    Wine Bar
    Tuesdays to Saturdays, 12pm ’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.

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