Our open kitchen is home to an ever-changing line-up of talented chefs from around the world who share our philosophy on what eating out should be all about: amazing cooking, friendly service, a relaxed environment and a shared experience from one table to the next.

Starting with Ollie in the kitchen - who has the enviable task of curating the line-up - our team works closely with the resident chefs to ensure that no matter who’s cooking, the Carousel personality is always at the heart of the experience.

Advanced bookings mean less food wastage, which is a good thing for us but an even better thing for the planet.

One sitting - doors open at 7pm for a 7.30pm start.

Gift vouchers available on request.


Santiago Lastra Rodriguez 13th - 24th February 2018

Santiago Lastra Rodriguez

13th - 24th February 2018

Santi Lastra is killing it... After earning his stripes at Mugaritz, the talented Mexican left the Basque Country to join the team at Bror in Copenhagen. Add to that stopovers at the Nordic Food Lab, the Wood*ing Foraging Academy and NOMA Mexico - where he was René Redzepi’s right hand hombre - and you have a remarkably well-traveled chef with a seriously original approach to cooking. Returning for a second Carousel residency - well, third, if you include our hugely popular Tate Modern collaboration last summer - Santi specialises in using local ingredients to realise ambitious dishes like ‘Chilpachole De Jaiba’ (Crab, Tarragon and Mezcal Broth) that are rooted in his own Mexican heritage. We love him and so will you.

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Elements 27th February - 3rd March 2018


27th February - 3rd March 2018

Voted best restaurant in the country this year by French food bible Le Fooding®, this “audacious, delicious and punk...” locavore bistro on the Basque coast specialises in rough, elemental cooking with an emphasis on fire. Chef and owner Anthony Orjollet has earned widespread acclaim for his commitment to simplicity and fun, and a hard line stance on provenance. All his ingredients are 100% organic and hyper local, ethically sourced from suppliers within a 70km radius, and you won't find any sugar, gluten or lactose on the menu either (because that’s how he rolls). The menu changes daily, often during service, and impeccable dishes like ‘Teppanyaki-Style Hake, Broad Beans, Peas and Cauliflower in Almond Milk’ are all accompanied by natural and biodynamic wines from “conscientious” vineyards. Brought to you in association with Atout France.

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Le Pourquoi Pas 6th - 10th March 2018

Le Pourquoi Pas

6th - 10th March 2018

The views alone are reason enough to visit, but it’s what lies beneath the gently lapping waters of the Baie du Prieuré that make «Le Pourqoui Pas» at Castelbrac so special. Brittany is the destination in France for seafood and local boy Julien Hennote knows just what to do with it, extracting every last bit of flavour from the day’s catch. Julien’s ambitious menus feature precise and immaculate dishes like ‘Salt Cod Brandade with Buttermilk Emulsion, Black Garlic Dip and Glazed Baby Vegetables’ and ‘Diver Scallops with Salted Butter, Braised Leeks and Buckweat Infusion’. As he says himself matter-of-factly, “we’re practically in the sea, so it makes sense for us to focus on seafood”. It’s an approach that’s put the Belle Époque seaside resort of Dinard on the culinary map. Brought to you in association with Atout France.

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Norn 13th - 24th March 2018


13th - 24th March 2018

Scott Smith and his talented team are committed to providing an “exciting and creative” dining experience that does justice to the best of Scottish produce and producers. Offering daily-changing tasting menus that vary with what’s best and ready, this Edinburgh restaurant has earned rave reviews from the likes of Marina O’Loughlin (“to describe each dish in detail would exhaust not only word count but superlatives...”) and a place in both Harden’s and the the Sunday Times' Top 100 lists. Scott takes inspiration from his country’s proud cooking heritage, adding inspiration from new techniques and ideas to give diners his own unique representation of Scottish cuisine. That means things like sourdough made with Orcadian beremeal, an ancient strain of barley, or Shetland black potatoes, served with crab, buttermilk and Crowdie, a cow’s milk cheese introduced to Scotland in the 8th century by the Vikings. Intrigued? You should be...



Jerome Tissera 24th April - 5th May 2018

Jerome Tissera
Cape Weligama, Sri Lanka

24th April - 5th May 2018

Jerome joins us from Cape Weligama on Sri Lanka’s spectacular southern coast. Part of the Resplendent Ceylon collection, the hotel was opened in 2014 by the Fernando family, the island’s most prominent tea producers. Thanks to local boy Jerome’s imaginative interpretations of classic dishes like appam and kottu roti, Cape Weligama has fast become a destination for Sri Lankan cooking at its most creative, and delicious. Encompassing Sinhalese, Tamil, Muslim, Malay and Burgher influences, knockout dishes like ‘Langoustine Kiri Hodi’ and ‘Devilled Chicken’ are a delightful expression of the island’s unique culinary dialect and Jerome’s own progressive approach to the abundance of incredible ingredients at his fingertips. Adapting his ideas to seasonal British produce, Jerome will showcase a side to Sri Lankan cuisine that goes beyond the much-loved hopper.

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Alchemilla [Glasgow] 6th - 10th February 2018

Alchemilla [Glasgow]

6th - 10th February 2018

Since making the switch from photography to “stupendous” [The Herald] Mediterranean cookery, Glasgow School of Art graduate Rosie Healey hasn't looked back... One of The Sunday Times’ chefs to watch in 2017, Rosie cut her teeth in London at Ottolenghi and Jago, where she was head chef, before moving back north of the border little over a year ago to open Alchemilla. The restaurant has proved an instant hit with Glasgow’s discerning foodie crowd, specialising in daily-changing menus of simple, fresh Mediterranean-inspired food that’s made for sharing. Ingredients are kept to a minimum but Rosie’s flavours have maximum impact, as beautifully conceived, crowd-pleasing dishes like ‘Sea Bass Carpaccio, Pickled Cucumber and Tarragon’ and ‘Octopus, Blood Orange and Thyme’ demonstrate in emphatic style.

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Shuli Wimer 23rd January - 3rd February 2018

Shuli Wimer

23rd January - 3rd February 2018

Shuli is an Israeli chef with a love of connecting people around the table. As we happily learned when she joined us last summer, her food is simple, fresh, seasonal, comforting, feel good and flavourful. Her style is influenced by the many different cultures she grew up with back home, her time living and working in Tel Aviv and the five happy years she’s spent cooking at the River Café, but mainly she just loves to feed people. From ‘Warm Borlotti Bean and Tahini Masabaha’ (a variation of its better known cousin, hummus) to ‘Jewish Gnocchi’ (made with artichoke, bread and bone marrow), Shuli’s latest menu is both a celebration of winter and a generous, plentiful glimpse into her heart and home. Her Carousel residency is the latest step in her journey towards opening a place of her own in London.

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Angelo Sato 16th - 20th January 2018

Angelo Sato

16th - 20th January 2018

Sato landed his first job when he was just thirteen, gutting fish at Tokyo’s Nagahama Ichiba fish market. It was the beginning of a remarkable culinary journey that's seen him rise through the ranks of some of the world’s most revered kitchen brigades: Narisawa (**) and Ryu Gin (***); Restaurant Gordon Ramsay (***) and Trinity (*); Eleven Madison Park (***); and, most recently, Restaurant Story (*), where he was head chef. Sato describes his style as “progressive Japanese with a European accent (or vice versa)”, and his Carousel menu promises to be a taste of things to come. Japanese for ‘memories’, his first solo project Omoide is set to be one of the standout openings of 2018. You heard it here first.

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