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Document
Our new Mexican seafood restaurant
cometa
Our revolving line-up of international guest chef residencies
Guest Chefs
Award-winning events in stylish surroundings
Hire & Events
'The UK's most delicious weekend away' (Condé Nast)
Ashcombe Estate
Creative cocktails & smashburgers from Chuck’s
No. 23

What’s On?

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.

What’s On

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.

Celentano’s

GLASGOW

Enter Celentano’s, the Michelin Bib Gourmanded restaurant from husband and wife duo Dean and Anna Parker. The Italian-inspired eatery is currently between homes, with a new chapter at the Arthouse in Glasgow landing this spring, which makes their stint with us the perfect moment to road-test, tweak and turn a few new ideas over the flame.
DATES: 24th - 28th March

Cometa

Celebrating the very best of British waters through a creative and modern Mexican lens, Cometa is our brand new contemporary Mexican seafood restaurant. With a respect for tradition and a playbook of varied techniques inspired by the likes of Contramar, The Four Horsemen and the streetside carretas of Ensenada.
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

Daniel Morgan

PARIS

With no fixed address to tie him down, the evergreen enfant terrible of Parisian bistronomie has recently become a freewheeling orchestrator of off-the-cuff culinary jam sessions, popping up in low lit holes-in-the-wall the length and breadth of France, and producing hyper-seasonal and joyfully experimental menus that are the benchmark for any would-be iconoclasts. This one promises to pack a serious punch.
DATES: 31st March - 4th April

Celentano’s

GLASGOW

Enter Celentano’s, the Michelin Bib Gourmanded restaurant from husband and wife duo Dean and Anna Parker. The Italian-inspired eatery is currently between homes, with a new chapter at the Arthouse in Glasgow landing this spring, which makes their stint with us the perfect moment to road-test, tweak and turn a few new ideas over the flame.
DATES: 24th - 28th March

Cometa

Celebrating the very best of British waters through a creative and modern Mexican lens, Cometa is our brand new contemporary Mexican seafood restaurant. With a respect for tradition and a playbook of varied techniques inspired by the likes of Contramar, The Four Horsemen and the streetside carretas of Ensenada.
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

Daniel Morgan

PARIS

With no fixed address to tie him down, the evergreen enfant terrible of Parisian bistronomie has recently become a freewheeling orchestrator of off-the-cuff culinary jam sessions, popping up in low lit holes-in-the-wall the length and breadth of France, and producing hyper-seasonal and joyfully experimental menus that are the benchmark for any would-be iconoclasts. This one promises to pack a serious punch.
DATES: 31st March - 4th April
PARIS

Daniel Morgan

PARIS

Daniel Morgan

No. 23

No. 23

Cometa

Cometa

“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

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This week we welcome Dean Parker of Celentano’s onto the Guest Chef pass with what has to be one of the menus of the year. Originally from South Africa, Dean made his name working alongside Robin Gill at The Dairy, Sorella and Darby’s, where extrovert flavours and classical technique dovetail to glorious effect. Celentano’s is no different. Opened in 2020, the Italian-inspired restaurant made its mark on Glasgow’s thriving dining scene more or less immediately, thanks to generous, deeply comforting plates, supercharged with Dean’s BFG-style larder of ferments. For his week with us, Dean is leaning on his well-established relationship with local suppliers and small farm holdings from up and down the country, delivering the kind of creative cooking that landed Celentano’s a Bib Gourmand and no shortage of glowing reviews. There’s still time for you to pull up a chair, hit the link in our bio.

This week we welcome Dean Parker of Celentano’s

Australian Remy Davis joins us from Sydney where his intuitive wood-fired flair made “fire-hot” Mediterranean favourite Bessie’s an instant hit. Remy relocated from the Basque Country to take the gig. There he learnt fire cooking from the best, tending the grill at Elkano (#24 in the World’s 50 Best) under the watchful eye of legendary asador, Aitor Arregui, whose mastery of glowing embers has inspired a generation of young chefs and put a bounty on the heads of turbot oceanwide. Prior to that Remy cut his teeth in London (Sabor, Kol), but Remy is happiest in the company of smouldering coals, a big old fish and a fistful of Maldon salt. For his Carousel menu, he’s sticking to the stripped-back, fire-driven approach that earned Bessie’s a coveted Chef’s Hat (still no Michelin guide in Oz). Expect blockbuster plates like ‘Hand-Dived Orkney Scallop, Lardo, Espelette’; ‘Wagyu Skewer, Vine-Leaf TximiTxurri’ and ‘Line-Caught Fish, Ramson & Fino Sauce, Biquinho Chilli’ that are big on smoke, char and instinct, as Remy joins us for five nights of Basque-inspired club bangers.

Australian Remy Davis joins us from Sydney where h

 Next week we’re joined by Celentano’s, the Italian-inspired Glaswegian hit from husband and wife duo Dean and Anna Parker. Originally from South Africa, Dean made his name working alongside Robin Gill at The Dairy, Sorella and Darby’s, where extrovert flavours and classical technique dovetail to glorious effect. Celentano’s is no different. Opened in 2020, the Italian-inspired restaurant made its mark on Glasgow’s thriving dining scene more or less immediately, thanks to generous, deeply comforting plates, supercharged with Dean’s BFG-style larder of ferments. A Michelin Bib Gourmand followed, along with a string of effusive reviews. Later this spring, Dean and Anna will begin a new chapter for Celentano’s at Glasgow’s Arthouse. But for now, you can catch them here with what has to be one of the menus of the year. We begin with snacks of ‘Crispy Chicken Skin, Turnip, Kombu Ketchup‘ and ‘Smoked Cod Doughnuts, Kimchi’, before showstoppers like ‘BBQ Diver Scallop, Pistachio, Preserved Lemon, Isot Chilli’ and ‘Charred Venison Haunch, Jerusalem Artichoke, Toasted Hazelnuts’ hit the table. To finish? A double-header of desserts – ‘Malted Barley Parfait, Island’s Chocolate Mousse, Toasted Rye’ and ‘Panella Cake, Salted Caramel’ – to send you off into the night with a spring in your step. There’s still time to pull up a chair, hit the link in our bio.

Next week we’re joined by Celentano’s, the Ita

 It’s finally time for the weekend to drift in and our dining room to fill with the sound of people having a good time. We’re here for the plan-aheaders and the last minute decision makers. Whatever your vibe, come and settle in, we’re here ’til late.

It’s finally time for the weekend to drift in an

 We return to Guy Ritchie’s Wiltshire estate this May for another summer of live-fire mastery with some of the UK’s brightest and best. Our annual residency at Ashcombe is one of the highlights of our calendar. Not only do we get to swap Charlotte Street for the Cranbourne Chase (AONB) for twenty-something summer weekends, but we also have the privilege of collaborating with a whole host of incredible chefs we wouldn’t otherwise have the chance to cook with. This year is no different. Joining us in the breathtaking Wiltshire countryside for one night each, are 𝗟𝘂𝗸𝗲 𝗦𝗲𝗹𝗯𝘆 (Palé Hall), 𝗥𝗼𝗯 𝗥𝗼𝘆 𝗖𝗮𝗺𝗲𝗿𝗼𝗻 (ALTA), 𝗣𝗮𝗯𝗹𝗼 𝗗í𝗮𝘇 (Mercado 24) and 𝗧𝗼𝗺á𝘀 𝗚𝗼𝗿𝗺𝗹𝗲𝘆 (Cardinal). And that’s just May... We’re there every weekend from 1st May to 27th September for “the UK’s most delicious weekend away” (Condé Nast Traveller). Hit the link in our bio to find out more.

We return to Guy Ritchie’s Wiltshire estate this

 Coming in hot with a salt kissed taste of the Ligurian coast are rising stars, Enrico Marmo and Jacopo Rosti. The duo’s upcoming Bordighera opening, Momento, is big news in Italy. After starring in their own culinary buddy movie for near enough a decade at Castel Monastero, Osteria Arborina and most recently, Balzi Rossi, where the Michelin man came a-knocking, Enrico and Jacopo have developed an effortless, spontaneous style of their own that’s rooted in the simple pleasure of cooking for the love of it. A stone’s skim from the sea, Momento will celebrate local Ligurian produce with a minimum of fuss. Think ‘Focaccia, Black Olive Crisps, Cuttlefish Lardo’; ‘Cod Pil Pil, Grilled Romaine Lettuce, Lemon Marmalade’; ‘Clams, Chargrilled Artichoke Oil, Parmesan Cream’; and ‘Rabbit “Liguria style”, Rabbit Jus, Castelfranco’. As Enrico says, “𝘐 𝘰𝘯𝘭𝘺 𝘬𝘯𝘰𝘸 𝘰𝘯𝘦 𝘸𝘢𝘺 𝘵𝘰 𝘤𝘰𝘰𝘬. 𝘕𝘢𝘵𝘶𝘳𝘢𝘭𝘯𝘦𝘴𝘴 𝘢𝘭𝘸𝘢𝘺𝘴 𝘸𝘪𝘯𝘴, 𝘸𝘪𝘵𝘩 𝘢 𝘭𝘪𝘵𝘵𝘭𝘦 𝘵𝘦𝘤𝘩𝘯𝘪𝘲𝘶𝘦, 𝘦𝘹𝘱𝘦𝘳𝘪𝘦𝘯𝘤𝘦, 𝘢𝘯𝘥 𝘣𝘶𝘳𝘯𝘴 𝘧𝘳𝘰𝘮 𝘵𝘩𝘦 𝘱𝘢𝘯 𝘰𝘯 𝘺𝘰𝘶𝘳 𝘢𝘳𝘮𝘴”. Settle in for a week of stripped back contemporary Italian cooking at its unadulterated best.

Coming in hot with a salt kissed taste of the Ligu

 This week we welcome Amsterdam’s Tim van der Molen onto the Guest Chef pass. He joins us from his slick, low-slung ‘fun-dining’ concept, Nikotin ‘restobar’, the latest chapter that’s seen him take a sharp left turn from his Michelin-starred debut, Coulisse. He joins us with a menu that pulls together everything he’s learnt along his journey so far, a mixture of fine-dining chops and culinary creativity abound: combining bold, layered flavours with a love of spice, and a level of precision that nods to his time spent in some of the world’s best kitchens. It’s a bright, layered, high-energy riot from a chef who’s doing the unthinkable… just really enjoying himself. And the results are infectious. There’s still time for you to join us this week, hit the link in our bio to pull up a chair.

This week we welcome Amsterdam’s Tim van der Mol

 This summer we return to the breathtaking surroundings of Guy Ritchie’s AONB Wiltshire estate with another season of ‘𝘵𝘩𝘦 𝘜𝘒’𝘴 𝘮𝘰𝘴𝘵 𝘥𝘦𝘭𝘪𝘤𝘪𝘰𝘶𝘴 𝘸𝘦𝘦𝘬𝘦𝘯𝘥 𝘢𝘸𝘢𝘺’ (Condé Nast Traveller). The format remains the same this year (a two-night luxury countryside retreat culminating in a world-class guest chef experience in the director’s stunning lakeside WildKitchen), with a whole new crop of outstanding chefs and a handful of returning favourites creating magic in that most unique of kitchens — the full line-up announcement coming soon. The Ashcombe Estate x Carousel summer series runs from May to September. Rooms have been filling up fast so we advise booking early to secure your spot. Link is in our bio. 𝙀𝙣-𝙨𝙪𝙞𝙩𝙚 𝙙𝙤𝙪𝙗𝙡𝙚 𝙧𝙤𝙤𝙢𝙨 𝙖𝙧𝙚 𝙖𝙫𝙖𝙞𝙡𝙖𝙗𝙡𝙚 𝙛𝙧𝙤𝙢 £375 𝙥𝙚𝙧 𝙣𝙞𝙜𝙝𝙩 (𝙛𝙤𝙧 𝙖 𝙢𝙞𝙣𝙞𝙢𝙪𝙢 𝙩𝙬𝙤-𝙣𝙞𝙜𝙝𝙩 𝙨𝙩𝙖𝙮) 𝙬𝙞𝙩𝙝 𝙗𝙧𝙚𝙖𝙠𝙛𝙖𝙨𝙩 𝙞𝙣𝙘𝙡𝙪𝙙𝙚𝙙. 𝙏𝙝𝙚 𝙜𝙪𝙚𝙨𝙩 𝙘𝙝𝙚𝙛 𝙙𝙞𝙣𝙣𝙚𝙧 𝙞𝙣 𝙩𝙝𝙚 𝙒𝙞𝙡𝙙𝙆𝙞𝙩𝙘𝙝𝙚𝙣 𝙞𝙨 𝙥𝙧𝙞𝙘𝙚𝙙 𝙖𝙩 £175𝙥𝙥, 𝙬𝙞𝙩𝙝 𝙙𝙧𝙞𝙣𝙠𝙨 𝙖𝙣𝙙 𝙨𝙚𝙧𝙫𝙞𝙘𝙚 𝙘𝙝𝙖𝙧𝙜𝙚𝙙 𝙤𝙣 𝙩𝙤𝙥. 𝙂𝙞𝙛𝙩 𝙘𝙖𝙧𝙙𝙨 𝙖𝙧𝙚 𝙖𝙡𝙨𝙤 𝙖𝙫𝙖𝙞𝙡𝙖𝙗𝙡𝙚.

This summer we return to the breathtaking surround

 The mighty Maldon on the only platter that matters. Dress yours with our 𝘳𝘢𝘴𝘶𝘳𝘢𝘥𝘰 or 𝘱𝘦𝘵𝘳ó𝘭𝘦𝘰 for maximum enjoyment. There’s still time to dine with us this weekend, we’re here for lunch (12pm-3pm) and dinner (5pm-11pm). Book ahead or walk straight in, the choice is yours.

The mighty Maldon on the only platter that matters

 Our team is growing, we’re on the lookout for talented people who are passionate about all things hospitality. With roles available across the Carousel multiverse, hit the link in our bio to find out more.

Our team is growing, we’re on the lookout for ta

 This week the Guest Chef pass is home to Michael Zee, the award-winning food writer and curator of Symmetry Breakfast, the wildly popular Instagram account dedicated to the hypnotic kaleidoscope of perfectly symmetrical, hyperreal breakfasts. At least, that’s what it once was. What started as a study in pattern and ritual has gradually evolved into something even more personal: a visual diary of Michael’s travels through food, shining a light on the lesser-known dishes and culinary curiosities from around the world that catch his eye along the way. Among his many talents, it turns out that Michael also happens to cook some of the most surprising and delicious Chinese food you’re likely to experience outside of Shanghai. Having spent five very formative years in the city where a fascination with China’s relentlessly fascinating culinary culture really took hold. For his week with us he’s channelling that curiosity into a menu that leans into the lesser-known corners of regional Chinese cooking (at least from our vantage point on these shores) with a few choice inclusions to help bridge the gap. Watch as he takes us through his ‘Blood Noodles, Brodo’ and the more familiar ‘Spring Roll, Century Egg, Fish Maw, Caviar’. Cooking that balances the intriguing with the deeply comforting. There’s still time for you to pull up a chair, hit the link in our bio to grab yours.

This week the Guest Chef pass is home to Michael Z

 In our opinion, a good meal should always start with oysters. We source @cometa.restaurant’s from Maldon, where the Blackwater estuary meets the cold waters of the North Sea. Fresh, briny and deceptively moreish. They come with the house 𝘳𝘢𝘴𝘶𝘳𝘢𝘥𝘰, think of it like a Mexican mignonette, full of citrus, herbs and a touch of spice. And if you like things hot, then there’s the Petróleo. A tiny pipette that packs a punch, made with lacto-fermented chillies like trepadedos, bonfire and pepper peach lifted with gooseberry, banana and persimmon. It’s dangerously good. Mix and match, or keep it classic. Either way, it’s a very good place to start.

In our opinion, a good meal should always start wi

 Meet Layla Morris and Luke Moody, the South African duo behind London’s next smash hit opening: Durban Curry House. They arrive at Carousel just as Will Murray and Jack Croft did seven years ago, when James Robson first introduced us to “these two kids from Dinner who are going to be massive”… Fallow went on to become, well, Fallow, so when James told us about his next protégés we cleared our diary there and then. Durban Curry House is a good-times-only project championing the fire, flavour and full-throttle joy of Durban’s distinctive curry culture – a punchy, vibrant and gloriously unapologetic sub-genre all of its own that plants the wonderfully cosmopolitan city on South Africa’s eastern shores firmly in must-visit territory for lovers of Indian food in all its myriad forms. If you know, you know… Peppered with bangers like ‘Cheese & Corn Samosa’ (green chilli, coriander mango chutney); ‘South Beach Pineapple’ (sea bream, kashmiri, ibhiya); ‘Chicken & Prawn Curry’ (Durban curry, achar, hot pickles’; and – of course – ‘1/4 Mutton Bunny Chow’ (mutton, potato, ‘mother-in-law’, carrot salad, DCH sambals), Layla and Luke’s repertoire promises to ignite your tastebuds and blow your mind in equal measure. Big on spice, big on flavour and destined for big, big things, this is your ‘heard it here first’ heads-up for another nailed on winner. 𝘛𝘩𝘪𝘴 𝘰𝘯𝘦’𝘴 𝘪𝘯 𝘩𝘪𝘨𝘩 𝘥𝘦𝘮𝘢𝘯𝘥. 𝘚𝘪𝘨𝘯 𝘶𝘱 𝘵𝘰 𝘵𝘩𝘦 𝘸𝘢𝘪𝘵𝘭𝘪𝘴𝘵 𝘷𝘪𝘢 𝘵𝘩𝘦 𝘭𝘪𝘯𝘬 𝘪𝘯 𝘰𝘶𝘳 𝘣𝘪𝘰.

Meet Layla Morris and Luke Moody, the South Africa

 Next week we welcome award-winning food writer Michael Zee onto the Guest Chef pass. We’ve known about Michael (aka @symmetrybreakfast) for a long time, thanks to his hypnotic kaleidoscope of perfectly symmetrical, hyperreal breakfasts. What we didn’t know was that Michael also happens to cook some of the most surprising and delicious Chinese food you’re likely to experience outside of Shanghai. Michael grew up working in one of the family’s ‘Chinese chippies’, but it was the five years he spent in Shanghai where his curiosity for China’s relentlessly fascinating culinary culture really took hold. For his week with us he’s delving into lesser known flavours like ‘Doufuhua à la minute, Ears and Pickles’; ‘Zhoushan Sea Bass with Urchin’; and ‘Five Spice Mutton, Pear and Green Onion, Flatbread’. If you dig Chinese food and want to go a little deeper, you’re going to love Michael Zee.

Next week we welcome award-winning food writer Mic

 It’s Friday and that means one thing and one thing only. It’s time to get stuck into a Chuck’s and a criminally good cocktail. Luckily for you, you can do both in No.23. Book in or just swing by. We’ll be here ’til late.

It’s Friday and that means one thing and one thi

 The mighty Scottish scallop. Buttery. Sweet. Barely needs an introduction. Ours are hand-dived in the cold, clear waters off Orkney and rushed straight to us by our friends at Keltic Seafare. We slice them thin, 𝘵𝘪𝘳𝘢𝘥𝘪𝘵𝘰-𝘴𝘵𝘺𝘭𝘦, and dress them with black guacachile. Made with toasted garlic, fresh and dried chillies pounded to a paste, before we add a flood of citrus, coriander and red onion. A dish that captures @cometa.restaurant in a single bite, celebrating the very best of British waters through a creative and modern Mexican lens.

The mighty Scottish scallop. Buttery. Sweet. Bare

 Without a doubt, one of our favourite things about our revolving door of guest chefs is the moment a genuine artisan steps over the threshold. The kind of chef whose craft isn’t a career move but a life’s work. Skills carried carefully across centuries, passed from hand to hand, generation to generation. This week, that lineage arrives in the hands of Paula Pedro, a Zapotec woman from coastal Oaxaca whose ancestral knowledge of masa, fermentation and fire has quietly floored us all. Her relationship with corn runs deeper than technique. It’s instinctive. Generational. The sort of knowledge many chefs spend a lifetime trying to understand. A former farmer and market trader, Paula first came to our attention through our late friend Hugo Durán, who invited her to serve as 𝘮𝘢𝘦𝘴𝘵𝘳𝘢 𝘥𝘦 𝘮𝘢í𝘻 at his jungle pop-up in Tulum, having discovered her corozo tostadas at the market in Pochutla. Hugo later introduced her to another great friend of ours, Ernesto ‘Kut’ Gómez, and when Ernesto began shaping the culinary direction of his Baja California retreat, Casa Melina, there was only one person he wanted beside him. For the last week and a half, Paula has been showing us what intuition really looks like in the kitchen. Cooking guided not by timers or thermometers, but by touch, smell and sound. With the quiet confidence that only comes from truly knowing your ingredients. A big thank you goes out to our friends at Cavita, who let us use their molino to grind the corn for Paula and Kut’s entire residency. We’re down to the final handful of seats this week. If you’ve been meaning to join us, now’s your time to catch Paula in her element. Maíz is the foundation. Maíz is life.

Without a doubt, one of our favourite things about

 A taste of things to come. @cometa.restaurant for lunch or dinner. Head to the link in our bio to pull up a chair.

A taste of things to come. @cometa.restaurant for

(Re)-introducing the enfant terrible of Parisian bistronomie. Originally from Sheffield, Daniel’s been keeping the 𝘦𝘯𝘵𝘦𝘯𝘵𝘦 more than 𝘤𝘰𝘳𝘥𝘪𝘢𝘭𝘦 for as long as we can remember, winning hearts and minds at standout Paris kitchens like Salt and Robert – along with an armful of accolades from the likes of the ever-excellent LeFooding® – thanks to his signature veg-forward style and a glossary of umami-rich flavour combinations that have other chefs reaching for their Eddy Murphy gifs. More recently, with no fixed address to tie him down, he’s become a freewheeling orchestrator of no-strings-attached, off-the-cuff, culinary jam sessions, popping up in low lit holes-in-the-wall the length and breadth of France, and producing some of the most exciting food you’ll find in the country today. Daniel’s no self-styled bad boy though. He’s a thoughtful chef of exceptional pedigree (Narisawa, Noma, Sketch, The Square, Maze…) who’s doing it his own way, for the love of cooking, and the enjoyment of creating little works of art on a plate like ‘Olive Oil Poached Squid, Chamomile, Honey, Lemon’; ‘Crab, Crab Coral Vinaigrette, Chilli Oil, Green Asparagus, Fermented Butter, Lemon Thyme’; and ‘Dry Aged Guinea Fowl, Wild Garlic, New Season Onion, Morels’. Hyper-seasonal and joyfully experimental, Daniel’s menus are the benchmark for any would-be iconoclasts. This one promises to pack a serious punch.

(Re)-introducing the enfant terrible of Parisian b

 Searching for a seasonal role with a little something extra? We’re on the lookout for a talented Guest Experience Manager to deliver another flawless summer residency at Guy Ritchie’s Wiltshire estate. Running from May to September, our annual collaboration with the legendary director is a luxury countryside escape for just twenty guests each weekend. Set in the breathtaking surroundings of Ashcombe Estate, the experience consists of a two-night stay, leisurely outdoor pursuits and a marquee Saturday night dinner at the lakeside WildKitchen, cooked by a rotating cast of world-class guest chefs. As our next Guest Experience Manager, you’ll be the first point of contact for all guest enquiries and the steady hand on-site, ensuring that every weekend unfolds seamlessly. From behind-the-scenes coordination to front-facing moments, you’ll deliver thoughtful, intuitive service for what is “𝘢𝘳𝘨𝘶𝘢𝘣𝘭𝘺 𝘵𝘩𝘦 𝘮𝘰𝘴𝘵 𝘦𝘹𝘤𝘭𝘶𝘴𝘪𝘷𝘦 𝘴𝘶𝘱𝘱𝘦𝘳 𝘤𝘭𝘶𝘣 𝘰𝘧 𝘵𝘩𝘦 𝘴𝘶𝘮𝘮𝘦𝘳” (The Times). You’ll be on call Thursday to Sunday, with your own accommodation within the estate grounds. The role is ideal for someone accustomed to seasonal work, who’s energised by countryside living and motivated to deliver exceptional service. If you’re passionate about hospitality, confident with guests and obsessive about the little details, we’d love to hear from you. The season runs for 22 weekends, and we’re looking to bring the right person on board from April. If this sounds like the right fit for you, please email your CV and covering letter to careers@carousel-london.com.

Searching for a seasonal role with a little someth

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