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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.

Durban Curry House

LONDON

From the team behind Fallow, Fowl and Roe comes Durban Curry House, the good-times-only project from Layla Morris and Luke Moody championing the fire, flavour and full-throttle joy of Durban’s distinctive curry culture - a punchy, vibrant and gloriously unapologetic sub-genre famed for its hot pickles, punchy sambals and of course, the legendary 'Bunny Chow'. DCH is set to be London's next smash hit opening, and just like Fallow... you heard it here first.
DATES: 7th - 11th April

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

Solidarity Suppers

CAROUSEL

On Sunday 12th April, Solidarity Suppers will take over the entirety of Carousel's Charlotte Street home, with guest chef appearances from Hector Henderson, Max La Manna, Suzie Bakos, Malik Acid, Gabriel Pryce of Rita's, Naz Hassan and Alessandro Boscolo of Lupa with Carousel's very own Cometa providing oysters and No.23's Chuck's smashburgers. Alongside the food will be panel talks and a fundraising raffle, all with the aim of raising vital funds and awareness for creative human rights charity, Amos Trust and aid organisation, MAP.
DATES: 12th April

Durban Curry House

LONDON

From the team behind Fallow, Fowl and Roe comes Durban Curry House, the good-times-only project from Layla Morris and Luke Moody championing the fire, flavour and full-throttle joy of Durban’s distinctive curry culture - a punchy, vibrant and gloriously unapologetic sub-genre famed for its hot pickles, punchy sambals and of course, the legendary 'Bunny Chow'. DCH is set to be London's next smash hit opening, and just like Fallow... you heard it here first.
DATES: 7th - 11th April

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

Solidarity Suppers

CAROUSEL

On Sunday 12th April, Solidarity Suppers will take over the entirety of Carousel's Charlotte Street home, with guest chef appearances from Hector Henderson, Max La Manna, Suzie Bakos, Malik Acid, Gabriel Pryce of Rita's, Naz Hassan and Alessandro Boscolo of Lupa with Carousel's very own Cometa providing oysters and No.23's Chuck's smashburgers. Alongside the food will be panel talks and a fundraising raffle, all with the aim of raising vital funds and awareness for creative human rights charity, Amos Trust and aid organisation, MAP.
DATES: 12th April
CAROUSEL

Solidarity Suppers

CAROUSEL

Solidarity Suppers

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

Instagram

Carousel
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Adam Purcell is the Irish chef turning heads in the French capital with his faultless fine-dining concept, Comptoir De Vie. Part creative laboratory, part culinary theatre, there Adam delivers eight courses of magic to the few wide-eyed guests lucky enough to snag a seat at the counter. Comptoir de Vie is the culmination of a journey that has taken him from the Emerald Isle through some of Europe’s most exacting kitchens, honing his craft at Grégory Marchand’s Michelin-starred Frenchie, where he was made head chef of its Covent Garden outpost, before a stint at Matthew Orlando’s trailblazing Amass in Copenhagen opened him up to a whole new world of creative cooking. Built around organic French ingredients from small producers, fermentation, and a circular approach to cooking, Adam’s menu is a reflection of the kitchens that shaped him, woven together with nods to his Irish heritage to create dishes that are refined, thoughtful and just a little playful. Expect elegant yet expressive knockouts like ‘Irish Boxty Potato Pancake, Red Leicester, Sautéed Morels’; ‘Barbecued Asparagus, Neals Yard Dairy Goats Curd, Wild Garlic Pesto, Smoked Pollock Bone Foam’ and ‘Confit Pollock, Cabbage Stem “Kimchi” Hollandaise, Grilled Red Gem Lettuce’ as Adam joins us for five nights.

Adam Purcell is the Irish chef turning heads in th

 We’re back at Ashcombe Estate for another summer of world-class guest chefs and leisurely outdoor pursuits in the breathtaking surroundings of Guy Ritchie’s private Wiltshire estate. Follow the link in bio for more details on what Condé Nast described as “the UK’s most delicious weekend away”.

We’re back at Ashcombe Estate for another summer

 The bank holiday weekend is here and our dining room is calling. With showstoppers like ‘Crab chilpachole rice, smoked eel cream’, ‘Lobster flauta, bean purée, spenwood and xnipec’ and ‘Grilled monkfish, chintextle, smoked butter’, there’s nowhere else you need to be. Come and let us do the hard work while you settle in. @cometa.restaurant 𝙞𝙨 𝙤𝙪𝙧 𝙘𝙤𝙣𝙩𝙚𝙢𝙥𝙤𝙧𝙖𝙧𝙮 𝙈𝙚𝙭𝙞𝙘𝙖𝙣 𝙨𝙚𝙖𝙛𝙤𝙤𝙙 𝙧𝙚𝙨𝙩𝙖𝙪𝙧𝙖𝙣𝙩, 𝙤𝙥𝙚𝙣 𝙛𝙤𝙧 𝙡𝙪𝙣𝙘𝙝 (12𝙥𝙢-3𝙥𝙢) 𝙖𝙣𝙙 𝙙𝙞𝙣𝙣𝙚𝙧 (5𝙥𝙢-11𝙥𝙢), 𝙏𝙪𝙚𝙨𝙙𝙖𝙮-𝙎𝙖𝙩

The bank holiday weekend is here and our dining ro

 This week we have the immense pleasure of hosting a chef of exceptional pedigree (Narisawa, Noma, Sketch, The Square, Maze…) in the Guest Chef kitchen. Daniel Morgan is a returning favourite of ours, his food is both down to earth yet delightfully elevated all at the same time. With playful references abound in a menu that ties childhood memories and trips to the local kebab shop into dishes that wouldn’t look out of place at many of the lauded restaurants from Daniel’s illustrious CV. This is honest, hyper-seasonal and joyfully experimental cooking that is full of character. Dishes that surprise, comfort, and occasionally stop you in your tracks. Only a few days remain, don’t miss it.

This week we have the immense pleasure of hosting

Given the time of year, it seems appropriate to start talking about the sweeter end of our menu. We’re kicking things off with a real fan-favourite and a thing of beauty, our 𝘊𝘩𝘰𝘤𝘰𝘭𝘢𝘵𝘦, 𝘨𝘶𝘢𝘫𝘪𝘭𝘭𝘰, 𝘩𝘢𝘻𝘦𝘭𝘯𝘶𝘵 𝘣𝘶ñ𝘶𝘦𝘭𝘰. Messy, crunchy and a little bit spicy. We start by making the dough for the buñelo, which we fry to create a crisp, golden pastry, engineered for maximum structural drama. Next up is the praline, made of roasted hazelnuts folded through luscious levels of caramel. Finally, we add candied guajilo chillies for a bit of Mexican balance to the chocolate crémeux, before stacking the layers to create a homage to the mighty mille feuille. Best enjoyed smashed to pieces, and fought over for every last bit. Come and get it. @cometa.restaurant 𝙞𝙨 𝙤𝙪𝙧 𝙘𝙤𝙣𝙩𝙚𝙢𝙥𝙤𝙧𝙖𝙧𝙮 𝙈𝙚𝙭𝙞𝙘𝙖𝙣 𝙨𝙚𝙖𝙛𝙤𝙤𝙙 𝙧𝙚𝙨𝙩𝙖𝙪𝙧𝙖𝙣𝙩, 𝙤𝙥𝙚𝙣 𝙛𝙤𝙧 𝙡𝙪𝙣𝙘𝙝 (12𝙥𝙢-3𝙥𝙢) 𝙖𝙣𝙙 𝙙𝙞𝙣𝙣𝙚𝙧 (5𝙥𝙢-11𝙥𝙢) 𝙏𝙪𝙚𝙨-𝙎𝙖𝙩.

Given the time of year, it seems appropriate to st

 This week the Guest Chef pass plays host to returning favourite, Daniel Morgan, as he delivers a hyper-seasonal and joyfully experimental menu on just one foot. 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®. Now 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. Take his ‘Dry Aged Guinea Fowl, Wild Garlic, New Season Onion, Morels’, a deeply personal dish that showcases Daniel’s love for hyper-seasonality and food with purpose. There’s still space this week, come celebrate Easter in style. Link is in our bio.

This week the Guest Chef pass plays host to return

 Yannick Carr lands on Charlotte Street for his Carousel debut armed with an arsenal of spice-laden, Thai-inspired, flavour-packed firecrackers like ‘Grilled Fish Sauce Cured Duck Breast, Northern Thai Curry, Ginger, Shallot, Pickled Garlic’ and ‘Irish Mor Oyster, Green Herb & Coconut Nam Jim, Lemongrass, Coriander Oil, Coriander Leaf’. A disciple of Bangkok heavyweight Gaggan, Yannick’s time there sparked a love affair with the bold, heady flavours of South East Asia that now runs through everything he cooks. He joins us fresh from closing the chapter on his award-winning run at neighbourhood favourite Old Boy, with Yannick hitting the road to share more of the punchy and precise flavours that won him Asian Restaurant of the Year 2023 (Gault & Millau Belgium). Think superstar dishes like ‘Raw Isaan Style Salad, Beef Tartare, Ghee Toasted Brioche’; ‘Smoked Mackerel, Ricotta Stuffed Pasta, Pickled Sjimeji Mushroom, Tom Kha Emulsion, Ramson Oil’; and a dessert of ‘Thai Tea Ice-Cream, Condensed Milk Whipped Cream, Ginger Crumble, Orange Zest’ delivering one of the most exciting debuts we’ve seen in long time.

Yannick Carr lands on Charlotte Street for his Car

 Next week, a returning favourite steps onto the Guest Chef pass as we (re)-introduce the 𝘦𝘯𝘧𝘢𝘯𝘵 𝘵𝘦𝘳𝘳𝘪𝘣𝘭𝘦 of Parisian bistronomie, Daniel Morgan. A chef of exceptional pedigree (Narisawa, Noma, Sketch, The Square, Maze…) Daniel now specialises in no-strings-attached, off-the-cuff, culinary jam sessions, popping up in low lit holes-in-the-wall the length and breadth of France, producing some of the most exciting food you’ll find in the country today. His hyper-seasonal menu is joyfully experimental and absolutely essential; little works of art on a plate that just might blow your mind. Don’t miss it. 📸 - @hannahindia.e (c.2017!)

Next week, a returning favourite steps onto the Gu

 Offering a truly unique English countryside experience to just twenty guests at a time, our annual collaboration with Ashcombe Estate is 𝘵𝘩𝘦 exclusive summer weekend escape. Consisting of a two-night stay in one of the estate’s ten luxury bedrooms; dinner in the lakeside WildKitchen, prepared by a revolving line-up of star-studded guest chefs; and lazy afternoons of wild swimming, yoga and rosé. We are looking for a talented and passionate Guest Experience Manager to deliver this high end experience to just 20 guests at a time. Running for 22 weekends across the summer, the role is dedicated to making Ashcombe Estate a home away from home for our guests’ stay. You will be the main point of contact for the entire weekend, building strong relationships with guests and overseeing the food and beverage programme alongside the Estate Chef and the wider Carousel team. It will be up to you to deliver a unique experience in a unique setting, with a flair for hospitality and an unrivalled eye for detail; before, during and after the weekend has ended. If you’re on the lookout for a new challenge and feel that you have what it takes to deliver sensational experiences, then hit the link in our bio to find out more. 🎥 @showeringscider

Offering a truly unique English countryside experi

 Dean Parker knows his way around a great menu, having worked alongside top London chefs like Tom Aikens and Robin Gill before making a move north of the border for his own adventure alongside wife Anna. Opened in 2020, Celentano’s is the Italian-inspired restaurant that made its mark on Glasgow’s thriving dining scene more or less immediately with a string of effusive reviews and a Michelin Bib Gourmand to follow. Dean and Anna will begin a new chapter for Celentano’s at Glasgow’s Arthouse later this spring, which means for now, this is the last time you can catch Dean in action. So why not finish your week with a double-header of desserts like ‘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. Grab one of the last spaces via the link in our bio.

Dean Parker knows his way around a great menu, hav

 The mighty Monkfish, if you’ve ever laid eyes on one you’d never think it could end up looking this good. We start by brining ours before marinating it in chintextle (a smoked Mexican chilli paste that originates from Oaxaca), followed by cold-smoking butter to create our own take on a smoky beurre blanc sauce. Finally, the marinated monkfish gets kissed by the coals, giving it a deliciously smokey edge and picking up just enough char, before landing on a plate with wilted spinach and that lightly foamed smoked butter sauce. Rich, smoky, and just the right side of indulgent. Absolutely essential. @cometa.restaurant 𝙞𝙨 𝙤𝙪𝙧 𝙘𝙤𝙣𝙩𝙚𝙢𝙥𝙤𝙧𝙖𝙧𝙮 𝙈𝙚𝙭𝙞𝙘𝙖𝙣 𝙨𝙚𝙖𝙛𝙤𝙤𝙙 𝙧𝙚𝙨𝙩𝙖𝙪𝙧𝙖𝙣𝙩, 𝙤𝙥𝙚𝙣 𝙛𝙤𝙧 𝙡𝙪𝙣𝙘𝙝 (12𝙥𝙢-3𝙥𝙢) 𝙖𝙣𝙙 𝙙𝙞𝙣𝙣𝙚𝙧 (5𝙥𝙢-11𝙥𝙢) 𝙏𝙪𝙚𝙨-𝙎𝙖𝙩.

The mighty Monkfish, if you’ve ever laid eyes on

 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

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