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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.

Goldfinch

Copenhagen

Goldfinch is the buzzing Cantonese kitchen from Will King-Smith (Geranium***, Mielcke & Hurtigkarl), bringing high-quality, ethically sourced Chinese food to Copenhagen. For his London residency, expect bold flavours and precise technique in dishes like 'Scallop toast with sesame & coriander chilli oil,' 'Shrimp & pork wontons, sweetened bean paste,' and 'Bao, boudin noir, sweetened soy'.
DATES: 22nd - 26th April

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

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

Dizyngoff

Odesa

Nika Lozovska is part of a new generation of Ukrainian chefs redefining the country’s food culture with Dizyngoff, a contemporary, hyper-seasonal Ukrainian restaurant inspired by the port city’s rich culinary traditions. Her Black-Sea inspired dishes like 'Sea bass tartare, fermented fennel, sorrel' and 'Lemon sole, cauliflower tortilla, smoked cheese, tahini' are a love letter to the flavours of home.
DATES: 29th April - 3rd May

Diacá

Guatemala City

A regular in Latin America’s 50 Best and a genuine game-changer of the Guatemalan gastronomic landscape, Debora Fadul pays homage to the earth through dishes like ‘Lobster stuffed shishito peppers, hazelnuts’, ‘Sea bass ceviche, cascara leche de tigre, peach, cacao mayo’, and ‘BBQ achiote pulled chicken, sardines, green labne, tortillas’.
DATES: 6th - 10th May

Goldfinch

Copenhagen

Goldfinch is the buzzing Cantonese kitchen from Will King-Smith (Geranium***, Mielcke & Hurtigkarl), bringing high-quality, ethically sourced Chinese food to Copenhagen. For his London residency, expect bold flavours and precise technique in dishes like 'Scallop toast with sesame & coriander chilli oil,' 'Shrimp & pork wontons, sweetened bean paste,' and 'Bao, boudin noir, sweetened soy'.
DATES: 22nd - 26th April

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

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

Dizyngoff

Odesa

Nika Lozovska is part of a new generation of Ukrainian chefs redefining the country’s food culture with Dizyngoff, a contemporary, hyper-seasonal Ukrainian restaurant inspired by the port city’s rich culinary traditions. Her Black-Sea inspired dishes like 'Sea bass tartare, fermented fennel, sorrel' and 'Lemon sole, cauliflower tortilla, smoked cheese, tahini' are a love letter to the flavours of home.
DATES: 29th April - 3rd May

Diacá

Guatemala City

A regular in Latin America’s 50 Best and a genuine game-changer of the Guatemalan gastronomic landscape, Debora Fadul pays homage to the earth through dishes like ‘Lobster stuffed shishito peppers, hazelnuts’, ‘Sea bass ceviche, cascara leche de tigre, peach, cacao mayo’, and ‘BBQ achiote pulled chicken, sardines, green labne, tortillas’.
DATES: 6th - 10th May

Ashcombe Estate x Carousel

Ashcombe Estate x Carousel

Odesa

Dizyngoff

Odesa

Dizyngoff

Guatemala City

Diacá

Guatemala City

Diacá

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

Stories

Uncategorized Guajillo Chilli Oil

There's nothing better than an afternoon spent in the garden…

Uncategorized Made You Look x Carousel

In this special dinner series, six of the most talented…

Uncategorized At the pass with… Joo Won

It's been a blast working alongside our pal Joo Won.…

Uncategorized Earth Day Hamper with The Botanist Gin

Recipes Carousel’s Chimichurri Recipe

Our first ever guest chef, Javier Rodríguez left us with…

Stories

Uncategorized Guajillo Chilli Oil

There's nothing better than an afternoon spent in the garden…

Uncategorized Made You Look x Carousel

In this special dinner series, six of the most talented…

Uncategorized At the pass with… Joo Won

It's been a blast working alongside our pal Joo Won.…

Uncategorized Earth Day Hamper with The Botanist Gin

Recipes Carousel’s Chimichurri Recipe

Our first ever guest chef, Javier Rodríguez left us with…

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…

See More

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    info@carousel-london.com

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    The first shipment is here… From now on, the optional pasta course on our events menus will feature @eatwasted pasta. Born out of Copenhagen, Eat Wasted transforms leftover bread into delicious pasta, “to prove that a more sustainable world is possible”. And for every kilo we use, they donate a portion to organisations supporting food-insecure communities. We’ll eat to that.

    The first shipment is here… From now on, the opt

     We’re hiring… - Chef de Partie - Bartender We’re looking for enthusiastic go-getters to help co-create extraordinary experiences for our guests and to share in our ambition to be the best in the game. To take a look at the full specs and perks for the roles, head to the link in our bio. We can’t wait to hear from you.

    We’re hiring… - Chef de Partie - Bartender

    Come and spend a slice of your long weekend with us at the wine bar. We’re open today from noon ‘til late.

    Come and spend a slice of your long weekend with u

     Our Ashcombe Estate x Carousel summer series kicks off in just two weeks with our brilliant friend @debora_fadul, so it’s officially time to get excited about the experience of the summer. Alongside unforgettable Guest Chef dinners, guests can now soak up Ashcombe’s breathtaking landscapes over an entire weekend, with leisurely walks, wild swimming, and even a lakeside spa designed by Guy Ritchie himself. Like this bespoke sauna and a menu of restorative treatments to help you hit reset. More info and tickets via the link in our bio.

    Our Ashcombe Estate x Carousel summer series kicks

     In the kitchen next week: @goldfinch_cph, the buzzing Cantonese spot from @will_king_smith (Geranium***, Mielcke & Hurtigkarl), known for serving up high-quality, ethically sourced Chinese food in Copenhagen, and now, for one week only, in London. On the menu? Big flavours and clever takes like ‘Scallop toast, sesame & coriander chilli oil’, ‘Shrimp & pork wontons, sweetened bean paste’, and ‘Bao, boudin noir, sweetened soy’. Seats are limited — you’d be mad to miss it.

    In the kitchen next week: @goldfinch_cph, the buzz

     One half of @gorka_____ talking through the fifth dish on their killer menu: ‘Cajun quenelles de brochet, andouille sausage’. A Lyonnaise classic, given a smoky Cajun twist and paired with the ultimate sausage from @henwens.ldn. Just a few nights left to catch these rising stars doing their thing. Tickets via the link in bio.

    One half of @gorka_____ talking through the fifth

    Introducing: The Carousel Exchange Programme. The brainchild of our Head Chef @joselizarralde, the programme taps into our ever-growing network of guest chefs, giving one of their team the chance to spend a week immersed in the kitchen(s) at Carousel, and one of ours the opportunity to see how they do things on the other side. First up, our sous @alejuaritos heads to Michelin-starred @aniargalway, while their sous @gabrielhossani takes his spot here in the kitchen. Stay tuned for the learnings.

    Introducing: The Carousel Exchange Programme. The

     A regular in Latin America’s 50 Best and a genuine game-changer of the Guatemalan gastronomic landscape, @debora_fadul pays homage to the earth through her esoteric cuisine. At @diacagt (‘from here’), she connects her diners with deeper values and meanings — nostalgia, ancestral knowledge, the culture of the land and its farmers. Like her talent, Debora’s passion for her country and its produce knows no bounds. Guatemala, the land of eternal spring, is blessed with mineral-rich volcanic soils that yield produce of an entirely different order. Debora explores the untapped potential of each unexpectedly sweet pepper or salt-kissed fruit, shaping ever-evolving menus of dishes like ‘Lobster stuffed shishito peppers, hazelnuts’, ‘Sea bass ceviche, cascara leche de tigre, peach, cacao mayo’, and ‘BBQ achiote pulled chicken, sardines, green labne, tortillas’. Join us as Debora returns with another week of her trademarked 'cocina explorativa de raíz' philosophy, applied to British produce and naturally infused with the best of her homeland.  You can also catch her cooking at the opening weekend of this summer's Ashcombe Estate x Carousel WildKitchen series. Both experiences you won't soon forget, both links in our bio.

    A regular in Latin America’s 50 Best and a genui

     Last week, @andydoubrava and @tiffani.l.ortiz from @the_catbirdseat took us through some of the knockout dishes on their closed-loop, cross-utilisation strong menu. Theirs was a masterclass in minimising food waste, but by no means minimising flavour. They were only in the kitchen five nights, but Andy and Tiffani left a lasting impression. If you missed it, you’ll have to head to Nashville for round two. Next up on the Carousel? The Georges, AKA @gorka_____ — don’t let this one pass you by.

    Last week, @andydoubrava and @tiffani.l.ortiz from

     April’s lunch menu is another absolute cracker, and as always it’s £29.5 for two courses, £35 for three. Think ‘Iberico tomato salad, smoked burrata’, ‘Grilled lamb belly, gooseberry, habanero salsa’, and ‘Yuzu sherbet, milk crumble’. Midday martini strictly optional. Available Tuesday to Saturday, 12–3.

    April’s lunch menu is another absolute cracker,

    Start your meal with a martini, finish it with a negroni, or work your way through our extensive agave list while snacking on totopos and tostadas, the Oaxacan way. No. 23 has its own name, its own front door, and definitely its own vibe, but there’s no mistaking that it’s firmly part of the Carousel experience. Whether you have a booking before or after, for a chef residency or in our wine bar, our team will make sure you get the same excellent experience throughout. Grab your spot at the bar through the link in our bio.

    Start your meal with a martini, finish it with a n

     The guys from @gorka___________ swung by to test run some of their dishes ahead of next week’s residency, like this beauty: ‘Mackerel, grapes, shiso, pork fat’. Catch it alongside other heavy hitters like ‘Secreto Ibérico, koji, peanut mustard’ and ‘Malted gâteau magique, bay plums, fig leaf, Jersey cream’. They’re here next week, 15th - 19th April, and they’re not short of fans. Grab your seat before they’re gone through the link in our bio.

    The guys from @gorka___________ swung by to test r

     @ashcombeestate x @carousel_ldn Cooking at the WildKitchen this May… 3rd May | @deborah_fadul | @diacagt A regular in LatAm’s 50best and a genuine game-changer of the Guatemalan gastronomic landscape, Debora Fadul pays homage to the earth through her esoteric cuisine. At Diacá (from here), she connects her diners with deeper values and meanings, such as nostalgia, ancestral knowledge, the culture of the land and its farmers. Like her talent, Debora’s passion for her country and its produce knows no bounds. 17th May | @anaortiz_chef | @firemadeuk Ana grew up on the Galápagos Islands, where weekend-long, nose-to-tail feasts cooked over smouldering embers were a regular occurrence. Now based in Somerset with husband Tom Bray, where they hand craft bespoke fire cookery equipment for top chefs like Tomos Parry, Ana lives to showcase the smoky Ecuadorian flavours that she grew up eating, invariably accompanied by one of her family’s twenty different chilli sauce recipes. 24th May | @masaki_sugisaki | @dinings_sw3 Weaving a compelling narrative of Japanese tradition with contemporary European influence, the menu at Dinings tells the story of Masaki’s thirty-year culinary journey, from his family’s traditional kaiseki in Saitmama and the sushi restaurants of Tokyo, to Nobu Berkeley Street, where his eyes were opened to how his native cuisine could be served outside of Japan. At Dinings, delicate fusions between east and western cuisine culminate in elegant gill-to-tail dishes that bring out the best of first class British seafood. 31st May | @andy.beynon | @behindrestaurant Andy fell in love with seafood cookery in the kitchens of The Square**, Hibiscus** and Fenchurch**. Tucked away behind London Fields, his first solo venture, Behind, was awarded a Michelin star just twenty days after opening, catapulting Andy to icon status. Offering a blind tasting menu of sustainably caught day-boat fish and shellfish, Andy has earned widespread acclaim for his imaginative flavour combinations and dramatic plating. Head to the link in our bio to read more about the luxury weekend escape of the summer.

    @ashcombeestate x @carousel_ldn Cooking at the Wi

     @nikalozovska is part of a new generation of Ukrainian chefs redefining the country’s food culture. At just twenty-five, she opened @dizyngoff in Odesa, a contemporary, hyper-seasonal Ukrainian restaurant inspired by the port city’s rich culinary traditions. With a background at École Ferrandi in Paris, she marries sharp technique with a deep respect for her region’s produce, especially its incredible seafood. “Restaurants are the places where you can find the atmosphere the way it was before war, and the way it’s going to be after the victory,” she says. Her Carousel menu is a love letter to the flavours of home, with a series of Black Sea-inspired dishes like 'Mussels, wild garlic, nettle, celery,' 'Sea bass tartare, fermented fennel, sorrel,' 'Fried young potatoes, shrimp sauce, samphire, anchovies,' and 'Cottage cheese varenik, asparagus, green peas'. A close friend of @oliahercules (and therefore a friend of ours), Nika carries forward a tradition of hospitality that transcends borders. This one’s going to be special.

    @nikalozovska is part of a new generation of Ukrai

     @andydoubrava and @tiffani.l.ortiz of @the_catbirdseat are in the house this week with a menu that’s every bit as flavour-packed as the effort that’s gone into it. Think ‘Walnut cookie, chicken liver’, ‘Cured mackerel, calcified currants’, ‘Pork loin, whey, trout roe’ (AKA the Big Mac), and a dessert that needs to be tasted to be believed: ‘Bone marrow, berries, pine’.

    @andydoubrava and @tiffani.l.ortiz of @the_catbird

     A classic across the Americas, the M&M shot — Mezcal from @thelostexplorer and Montenegro Amaro — gets a fresh twist at No. 23. Our version transforms it into a foaming highball with a cascading finish, layering burnt coffee and poblano chilli liqueur for a rich, herbaceous depth.

    A classic across the Americas, the M&M shot — Me

     Wild garlic tagliatelle with ricotta, parmesan, and pangrattato. It’s fresh and it packs a real punch. Part of our new prix fixe lunch menu this month, it’s exactly what spring calls for.

    Wild garlic tagliatelle with ricotta, parmesan, an

     Our new menu at @shoreditchartsclub_ is in full swing, bringing big Mexican flavours to the table. Think ‘Esquites with feta, lemon mayo & pickled onions,’ ‘Confit duck leg with pumpkin seed mole & greens,’ and ‘Mushroom carnitas with green pipián & herb salad,’ all served with heirloom corn tortillas and hand-pounded condiments. Watch this space for the next lunch, and follow @shoreditchartsclub_ to stay in the loop.

    Our new menu at @shoreditchartsclub_ is in full sw

     To be ‘in the catbird seat’ is to hold the advantage, to know something others don’t. And if you know about cult-chefs @andydoubrava and @tiffani.l.ortiz, well, you know. We couldn’t be more excited to welcome them to Carousel next week. For over a decade, @the_catbirdseat has been a proving ground for America’s most progressive chefs, earning a rare nod from Anthony Bourdain himself in Parts Unknown. Now in its sixth era, the kitchen belongs to Tiffani and Andy, the duo behind @weareslowburn. This is an ephemeral masterclass in closed-loop, fermentation-driven cookery — an edible archive of techniques gathered from a 42-state pilgrimage through North America’s most forward-thinking kitchens (Published on Main, Emmer & Rye, and recently Sean Brock’s June). Their larder is deep: Appalachian misos, pine shoot honey, sarsaparilla shio koji. Sassafras and spicebush lend a sense of place, while aged hoja santa wraps ingredients in an earthy embrace before meeting binchotan flames. The fermentation program hums in the background, quietly reshaping flavours over weeks, months, even years. At their Carousel residency, expect thoughtful dishes like ‘Walnut cookie, chicken liver mousse,’ ‘Smoked beef heart carpaccio’ and ‘Mackerel, currants, smoked cherry.’ This is cooking that rewards close attention. The only way to understand is to taste. Check out the full menu and book your table through the link in our bio.

    To be ‘in the catbird seat’ is to hold the adv

     Tickets for @seto_sousuke’s residency this week disappeared before we could even shout about them. If you managed to snag a seat, get ready — his razor-sharp technique, flavour-packed produce, and unmistakable Japanese aesthetic are set to impress. Expect dishes like ‘Miso-cured monkfish, fermented koji & beef fat sauce’ and ‘Chalk stream trout, fermented tomato & green tea sauce, fig leaf oil’ to blow you away.

    Tickets for @seto_sousuke’s residency this week

    About Us

    Guest chef collaborations, workshops, exhibitions and award-winning events… It’s all happening here in Fitzrovia.

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    WK1

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

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    Screenshot 2024-03-11 at 09.40.00

    Wine Bar
    Tuesdays to Saturdays, 12pm ’til late

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    Goldfinch

    Copenhagen

    22nd – 26th April

    book now
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    Dizyngoff

    Odessa

    29th April – 3rd May

    book now
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    Diacá

    Guatemala City

    6th – 10th May

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    Nácar

    Mexico City

    13th – 17th May

    book now
    TomasB6-2

    Tomás Bermúdez

    Guadalajara

    20th – 24th May

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