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Our neighbourhood wine bar, open for lunch and dinner
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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.

Pecking House

New York

The internationally recognised king of the chicken wing, Eric Huang, returns to Carousel with his lip-smacking, cult-juggernaut, Pecking House. He's bringing even more P.H. magic this time round with fireworks of flavour and truckloads of chicken. If you thought last time round was a roadblock, think again.
DATES: 15th - 19th July

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

Mama Huang’s

New York

From the man who turned chilli fried chicken into a NYC obsession, comes something altogether closer to home. Introducing Mama Huang’s, the deeply personal new project from Eric Huang. A homage to his mother and inspired by the family restaurant in Queen’s, this is cooking with deep roots and bold swagger. Less fusion, more heritage.
DATES: 22nd - 26th July

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

Luke NG

Hong Kong

Rising-star Luke NG joins us in the guest chef kitchen with a CV that reads like a who’s who of hallowed restaurants (Septime*, Mirazur*** and Hakkasan*). He joins us with his reimagined take on the energy of the classic Hong Kong Tea House “茶樓”. It’s Loud, layered, and full of personality.
DATES: 29th July - 2nd August

Pecking House

New York

The internationally recognised king of the chicken wing, Eric Huang, returns to Carousel with his lip-smacking, cult-juggernaut, Pecking House. He's bringing even more P.H. magic this time round with fireworks of flavour and truckloads of chicken. If you thought last time round was a roadblock, think again.
DATES: 15th - 19th July

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

Mama Huang’s

New York

From the man who turned chilli fried chicken into a NYC obsession, comes something altogether closer to home. Introducing Mama Huang’s, the deeply personal new project from Eric Huang. A homage to his mother and inspired by the family restaurant in Queen’s, this is cooking with deep roots and bold swagger. Less fusion, more heritage.
DATES: 22nd - 26th July

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

Luke NG

Hong Kong

Rising-star Luke NG joins us in the guest chef kitchen with a CV that reads like a who’s who of hallowed restaurants (Septime*, Mirazur*** and Hakkasan*). He joins us with his reimagined take on the energy of the classic Hong Kong Tea House “茶樓”. It’s Loud, layered, and full of personality.
DATES: 29th July - 2nd August

Ashcombe Estate x Carousel

Ashcombe Estate x Carousel

New York

Mama Huang’s

New York

Mama Huang’s

Hong Kong

Luke NG

Hong Kong

Luke NG

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

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Our old pals @chefalexmccoy & @justin.s.ahn return to Carousel with another round of their wildly popular Thai-inspired concept, @alfiesdc. One part pop-up, one part homecoming, Carousel has played host to various residencies from both chefs over the years. It was here on Charlotte Street that the decision to find Alfie’s a permanent home was made, and this time round Alex and Justin are joining us for a whole week of vibrant, punch-you-in-the-face Northern Thai flavours (in a good way…). Expect all the heavy-hitters for another riotous week of bold, beautiful Thai cooking: from ‘Laap muang, venison tartar, betel leaf, viet mint, khao khua, rice paper tostada’ to ‘Braised lamb belly, massaman curry, crispy sunchoke, dried plum & pickled green peppercorns’ and a whole load of that signature Alfie’s heat. You have been warned.

Our old pals @chefalexmccoy & @justin.s.ahn return

 Every so often, we pull back the curtain on a few bottles that don’t shout for attention but absolutely deserve it. These are the quiet showstoppers—the kind that don’t hang around long, and certainly weren’t made to gather dust in a cellar. Take Domaine Prieuré Roch, for example. Burgundy at its most captivating. A cult name whispered among those who know, and trust us, it’s worth leaning in. We’ve got a handful in the building right now. Ask to see the list next time you’re in. You might just stumble on something special.

Every so often, we pull back the curtain on a few

Last week we shared with you part 1 of our new No.23 summer menu glow up. This week we’re giving you a behind-the-glass look at another summer smash. This is our take on the Milk Punch, a bright, savoury mix of vodka, tomato, basil and lemon. Clarified for texture, built for summer. Fresh, clean, and quietly addictive. But don’t just take our word for it, come in and try for yourself.

Last week we shared with you part 1 of our new No.

 This week we’ve been lucky enough to host the team from Michelin-starred Chispa Bistro in our guest chef kitchen. All fire and focus, they’ve brought a quiet intensity to the pass, serving plates that are as precise as they are delicious. Their take on flame-led fine dining is truly something special. Here’s Head Chef Juan’s handiwork in a few dishes from the menu: ‘Burnt tomato water, confit tomato, chimichurri oil’, ‘Alistado prawn, clarified banana broth, palo cortado’, and ‘Grilled baby gem lettuce, pistachio praline’. Only a few days left to catch them before they head back to Madrid — don’t miss your chance.

This week we’ve been lucky enough to host the te

 There’s something special about working with ingredients right in season — when they’re at their best and don’t need much help to shine. Take our Courgette Tagliatelle. We get the good stuff in from @flourishproduce and keep things simple, letting the courgettes do the talking. It’s light, bright and full of flavour — summer on a plate. Available as part of our à la carte or price fixe menu.

There’s something special about working with ing

 Joining us in the guest chef kitchen this week is young Argentine sensation, Juan D’Onofrio and his team from Chispa Bistro, the Michelin-starred gem turning heads in Madrid. Juan’s built a cult following for his charcoal-led cooking, its fine-dining-for-the-people: thoughtful, generous and quietly bold. This week, he brings that same energy to Charlotte Street — smoky, vibrant and elegantly refined plates straight off the grill. Here, Juan talks us through a few of his dishes; ‘Burnt tomato water, confit tomato, chimichurri oil’, ‘Grilled baby gem lettuce, pistachio praline’ and ‘Veal sweetbreads, beurre blanc and anchovies’. Sensational cooking that sparks to life. Hit the link in our bio and grab your seat at the table while you still can.

Joining us in the guest chef kitchen this week is

Rising star Luke NG is reimagining the classic Hong Kong Tea House - “茶樓” - through a compelling, and delicious, contemporary lens. One of the things we love most about our guest chef series is shining a light on the ones to watch, the rising stars quietly honing their craft in some of the world’s most exciting kitchens. Chefs with something to say, and the skills to back it up. Luke NG is one of those chefs. With stints at Septime* (Paris), Mirazur*** (Menton), Hakkasan* (London) and Kitchen Table** (London), he’s sharpened his tools in some serious kitchens. For us, he’s marrying fine dining finesse with the bold, expressive flavours of his Hong Kong roots. Think ‘Chu hou braised beef brisket croquettes with daikon purée and black garlic gel’ and ‘Wontons in three sauces: carabinero bisque, courgette velouté, miso emulsion’. It’s loud, layered, and full of personality. Trust us – you’ll want to say you were the first to know...

Rising star Luke NG is reimagining the classic Hon

 Last week, Josh gave you the lowdown on our house white. This week, it’s the red’s turn. Made with 100% Montepulciano and hailing from the same Abruzzo co-op as its crisp sibling, our house red is all easy charm and quiet confidence — no frills, just seriously good juice. Perfect to pair with almost any dish on our Wine Bar menu, it’s as versatile as it is delicious, which makes it a bit of a no-brainer. Stayed tuned for more on our list coming soon…

Last week, Josh gave you the lowdown on our house

Next week in the guest chef kitchen we’re joined by the Michelin-starred team behind Chispa Bistro. Helmed by the young Argentine-sensation, Juan D’Onofrio, who at just 26 has carved out one of Madrid’s most compelling kitchens. A restaurant that utilises the essence of every ingredient, Juan’s cooking specialises in the oft-overlooked art of the sauce. They’re vividly expressive and pulse with an understated theatricality. Combine that with elegantly paired back and deeply seasonal cooking and you’re onto something truly special. It’s intimate, unflashy, and quietly electric and we can’t wait for you to pull up a chair.

Next week in the guest chef kitchen we’re joined

 The start of the summer sunshine means one thing and one thing only: new cocktails have landed in No.23. We’re taking the classics for a spin — think reimagined riffs on old favourites, from dirty martinis to gimlets and milk punches. Sweet, savoury or sour — shaken or stirred… they’re familiar, but not quite as you know them. Watch back as our Head Bartender, Tom, runs you through his latest creation utilising ingredients from our Head Chef José’s residency. Now that we have your attention, we’re on the lookout for talented bartenders to join our team. So if working alongside passionate people, having access to great quality produce and being in a place that values your input sounds like something you’re into, then reach out to us via the link in our bio. Keep your eyes peeled as we bring you more new cocktails making their way onto the No.23 list.

The start of the summer sunshine means one thing a

 On Saturday night Carousel’s very own Executive Chef and Co-Owner, Ollie Templeton will be swapping the Wine Bar pass for the Corner Bar counter as we venture south of the river for the next edition of {PAIRED} at the Tate Modern alongside @avafestival Ollie’s prepared a feast for the senses, from Oaxaca to the Amalfi coast and the Cornish coastline, it’s unmistakably Carousel: collaborative and curious. Soundtracking the evening is none other than Hot Chip’s, Al Doyle & Joe Goddard. Together, they bring decades of crate-digging and dancefloor experience, harnessed to take us on a journey from dinner through to the dance. Their DJ sets are renowned for their genre-blurring nature, moving effortlessly between house, disco, and leftfield electronic influences. Expect low-slung disco, house heaters and everything in between. We have just two tickets left for dinner and very limited ones left for the after-party, so move fast if you want in. Swipe for a taste of what went down last time we were there with Midland & Bar Brutal. 𝘐𝘯 𝘱𝘢𝘳𝘵𝘯𝘦𝘳𝘴𝘩𝘪𝘱 𝘸𝘪𝘵𝘩 @estrelladamm_uk & @monkeyshoulder

On Saturday night Carousel’s very own Executive

Joining us this week in the guest chef kitchen is Magdalena O’Neal. A writer, roamer and teller of tales. From pop-up’s to residencies — Magdalena’s work moves like she does, from Oakland to everywhere, collecting stories, flavours and fragments of history along the way. Her food speaks in the language of Black American traditions but it’s fluent in the global. Each dish a thread, pulling us through the past and into what might be next. Here she runs us through her ‘Sweet potato roll, saffron-spiced butter, smoked salt & honeycomb’, the first thing that guests are treated to on the menu, a prelude to the delicious things that lay in wait. It’s Southern soul with a global passport and you’d be mad to miss it. There’s still space this week if you want to be part of the story, link is in our bio.

Joining us this week in the guest chef kitchen is

From the man who turned chilli fried chicken into a New York obsession, comes something altogether closer to home. Introducing Mama Huang’s (that’s “Hwong’s”, if you’re asking) the deeply personal new project from Eric Huang, the chef, entrepreneur, and proud son of Chinese-American cuisine. The sister spot to Eric’s NYC cult favourite Pecking House, Mama Huang’s is, as the name suggests, a homage to his mother and inspired by the family restaurant in Queen’s, Peking House (no ‘c’), where he first fell in love with the hustle and bustle of the kitchen. Expect the signature chilli fried chicken, of course, but here it’s joined by banquet-level showstoppers, like ‘Lobster and spinach salad, Grand Marnier sauce’, ‘Ma Po Menudo, avocado, chicken fat rice’ and ‘Grilled snow pea shoots, confit garlic, lemon’. It’s a menu that reads like a who’s who of reimagined classics. This is cooking with deep roots and bold swagger. Less fusion, more heritage. At a time when the genre is fading in the States, Eric is giving it new life in London. Not trying to be Beijing or Sichuan – just beautifully, unmistakably Chinese-American.

From the man who turned chilli fried chicken into

Some things just deliver. The first blossoms of spring. A cold drink in the sun. Or the arrival of peak strawberries from our friends at Flourish Produce. Sure, we could go all classic Wimbledon with it but as the heat is settling in and showing no signs of shifting, we’ve gone in a cooler direction. Here Ollie runs you through our strawberry sorbet with elderflower cream and pineappleweed. It’s soft, sharp, floral and cold. Guaranteed joy. You’ll find it on the à la carte, lunch prix fixe and Let Us Choose menus, join us and dive in.

Some things just deliver. The first blossoms of sp

 They say you can tell a lot about a place by its house wine. So let’s start with our white. Crisp, clean, and compelling. It’s 100% Trebbiano from Abruzzo — bright, versatile, and just as happy flying solo as it is paired with something tasty from the Wine Bar kitchen. Ideally enjoyed chilled on the Charlotte Street terrace, but we’re not here to tell you how to live. More from Josh on our list coming soon. Stay tuned. Wine Bar | Midday - 11:30pm

They say you can tell a lot about a place by its h

 Our summer series at Guy Ritchie’s stunning Wiltshire estate is now in full swing. We’ve had some incredible chefs grace the lakeside WildKitchen so far, with more big names to come. Our line-up for the next few weeks includes heavyweights like Charlie Tayler (Aulis, London), Alex Nietosvuori (Hjem, Northumberland), Gal Ben-Moshe (prism, Berlin) and Adriana Cavita (Cavita, London) to name just a few. Alongside the unforgettable live fire tasting menus, guests can also soak up Ashcombe’s breathtaking landscapes over an entire weekend, with leisurely walks, wild swimming and fireside nightcaps the order of the day. Hit the link in our bio if you’d like to find out more.

Our summer series at Guy Ritchie’s stunning Wilt

 This week in the guest chef kitchen is compelling new voice, Jacky Chan, who joins us from Pimlico powerhouse, A.Wong**. Jacky’s residency is the meeting point between classical Chinese technique and Western influence, delivered with clarity, confidence and no shortage of flavour. Watch back as he runs us through the team briefing from last night with a sneak peek at some of the delicious things that have been going out over the pass. Jacky’s bold, flavour-forward take on the ever-shifting dialogue between Chinese and British food culture has reached near fever-pitch with very limited places left for the end of the week, so run don’t walk.

This week in the guest chef kitchen is compelling

We caught up with the Oakland-born chef and writer, Magdalena O’Neal, ahead of her week in the Carousel guest chef kitchen to talk roots, flavour and the power of a good story. Magdalena’s cooking is a love letter to her Southern heritage and California’s vibrant produce, think big-hearted, bold-flavoured food that’s as soulful as it is seasonal. She’s a globe-trotting pop-up host with a pen in one hand and a spatula in the other, celebrating the voices and dishes that have shaped her. Expect comfort, craft and a whole lot of flavour. It’s going to be one for the books — and yes, there’s still room at the table (for now). 📷 - @harpdigitalmedia

We caught up with the Oakland-born chef and writer

 Sound the alarm. New York’s fried chicken phenomenon, Pecking House, returns to Charlotte Street. That’s right, this is not a drill. Eric Huang, the fryer-in-chief and all-round flavour sorcerer returns to Carousel with his cult Brooklyn hit, expect more of his signature Southern crunch, lip-smacking Taiwanese heat and fireworks of flavour. It’s big, unapologetic energy and we’re here for it. What started as a pandemic pivot in his parents’ Queens restaurant has become a full-blown movement; 10,000-strong waitlists, the opening of his own space, and fried chicken that hits like a love song and a lightning bolt all at once. There’s a reason you can count The New York Times and Eater amongst the legion of superfans. Last time was wild. This time, we’re going bigger. The internationally recognized king of the chicken wing is coming in even hotter. We’ll be ripping up the rulebook for this one, offering staggered bookings and a tight menu of undisputed P.H. classics, so everyone gets a taste of the magic. Think ‘Chilli Fried Chicken’, ‘Marinated aubergine, XO sauce, basil’ and ‘Wok-fried lettuce, crispy garlic’. If you thought it was a roadblock last time round, think again.

Sound the alarm. New York’s fried chicken phenom

 At the start of the month, we shared a glimpse of our team visit to @flourishproduce, a small farm in Cambridgeshire doing big things. Picking up where we left off, our chefs have returned to Carousel feeling inspired by everything they learnt with Calixta and her team. Having spent the day learning about how soil health, biodiversity and careful land stewardship all feed into the ingredients we cook with, and the dishes we serve. Not to mention getting to try an abundance of delicious things. It’s now time to see the first of the season’s harvest begin to arrive: summer greens, cucumbers, shiso, courgettes, strawberries, pineappleweed…all finding their way into the Wine Bar — both on the à la carte and our 𝗟𝗲𝘁 𝗨𝘀 𝗖𝗵𝗼𝗼𝘀𝗲 menu. With the summer just starting to kick into gear, you can expect plenty more to come from the fields at Flourish. Stay tuned for more to come in our farm to table story. P.S. We’re still on the lookout for a Senior Chef de Partie, so if trips like this and the thought of working alongside some of the worlds best chefs piques your interest, then get in touch via the link in our bio.

At the start of the month, we shared a glimpse of

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