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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.

Akané Monavon

AOKI, CLUNY

Showcasing the full gamut of her imagination with compelling AOKI originals like 'Pão de Queijo, Comté, Aonori Seaweed, Black Garlic, Miso'; 'Yellowtail Sashimi, Shiso, Tarragon, Horseradish Labneh’ and ‘Smoked Corn Chawanmushi, Langoustine Bisque, Samphire, Thai Basil’, Akané returns to Carousel with another menu of aromatic, flavour-forward magic.
DATES: 1st - 3rd October

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

Katerina Liakos

NEW YORK

Flavour-maxxing the traditional Greek recipes of her childhood, Katerina Liakos (King, Wildair) has been turning heads in NYC with her eponymous Greek-American pop-up. Pairing the unexpected and invariably landing on the delicious, dishes like 'Tuna Crudo, Ouzo Pickled Beetroot, Tomato Water, Kritamo'; and ‘Chicken Liver Salantourmasi, Stuffed Roscoff Onions, Fig Leaf, Pistachios, Isot Chilli Crisp’ are confident, irreverant and all sorts of fun.
DATES: 6th - 10th October

Akané Monavon

AOKI, CLUNY

Showcasing the full gamut of her imagination with compelling AOKI originals like 'Pão de Queijo, Comté, Aonori Seaweed, Black Garlic, Miso'; 'Yellowtail Sashimi, Shiso, Tarragon, Horseradish Labneh’ and ‘Smoked Corn Chawanmushi, Langoustine Bisque, Samphire, Thai Basil’, Akané returns to Carousel with another menu of aromatic, flavour-forward magic.
DATES: 1st - 3rd October

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

Katerina Liakos

NEW YORK

Flavour-maxxing the traditional Greek recipes of her childhood, Katerina Liakos (King, Wildair) has been turning heads in NYC with her eponymous Greek-American pop-up. Pairing the unexpected and invariably landing on the delicious, dishes like 'Tuna Crudo, Ouzo Pickled Beetroot, Tomato Water, Kritamo'; and ‘Chicken Liver Salantourmasi, Stuffed Roscoff Onions, Fig Leaf, Pistachios, Isot Chilli Crisp’ are confident, irreverant and all sorts of fun.
DATES: 6th - 10th October
NEW YORK

Katerina Liakos

NEW YORK

Katerina Liakos

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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Another week, another deep-dive into the seasonal tuna dishes hitting the Cometa pass. This time the tuna loin with black aguachile and red onion is the star of the show. Delicately balanced cuts of tuna are given the full Cometa treatment with guacachile and black aguachile, made with a tonne of burnt garlic, tortillas, chillies and shallots creating one of the most moreish bites you’ll find this side of Sinaloa. Explore our 𝘙𝘰𝘯𝘲𝘶𝘦𝘰 𝘥𝘦 𝘢𝘵ú𝘯 (a seasonal menu celebrating whole line-caught Cornish tuna) next time you’re in. On for only as long as the tuna season allows. If you fancy joining us this week, hit the link in our bio to book your spot. 𝙲𝚘𝚖𝚎𝚝𝚊 𝚒𝚜 𝚘𝚙𝚎𝚗 𝚏𝚘𝚛 𝚕𝚞𝚗𝚌𝚑 𝚊𝚗𝚍 𝚍𝚒𝚗𝚗𝚎𝚛, 𝚎𝚟𝚎𝚛𝚢 𝚃𝚞𝚎𝚜𝚍𝚊𝚢 𝚝𝚘 𝚂𝚊𝚝𝚞𝚛𝚍𝚊𝚢. 𝟸𝟷 𝙲𝚑𝚊𝚛𝚕𝚘𝚝𝚝𝚎 𝚂𝚝𝚛𝚎𝚎𝚝, 𝙻𝚘𝚗𝚍𝚘𝚗 𝚆𝟷𝚃 𝟷𝚁𝚆

Another week, another deep-dive into the seasonal

Next week, Akané Monavon returns to Carousel ten years on from her first visit with another menu of ethereal French-Japanese magic from her Burgundy izakaya, AOKI. With us for just three nights, Akané is going all out, showcasing the full gamut of her imagination with compelling originals like ‘Pão de Queijo, Comté, Aonori Seaweed, Black Garlic, Miso’; ‘Yellowtail Sashimi, Shiso, Tarragon, Horseradish Labneh’ and ‘Smoked Corn Chawanmushi, Langoustine Bisque, Samphire, Thai Basil’. There’s still time for you to pull up a chair, hit the link in our bio to join us.

Next week, Akané Monavon returns to Carousel ten

Climb the stairs at Carousel and you’ll discover our two stylish event spaces. Home to 250+ events of all different sizes every year, from weddings and private celebrations to brand activations and - yes - Christmas parties, our White and Green Rooms provide the perfect blank canvas for bringing your ideas to life. Add to that our critically acclaimed food and drink, warm and friendly service and award-winning production, and you have the dream venue for your next get together. Whatever you’re planning, get in touch with our events team via the link in our bio to arrange a viewing.

Climb the stairs at Carousel and you’ll discover

 This weekend brings another unforgettable summer at Ashcombe Estate to a close. It’s been another joyful summer of culinary highs and luxury countryside pursuits on Guy Ritchie’s stunning Wiltshire estate. Huge thanks to our star-studded line-up of guest chefs - all twenty of them, from Luke Selby and Robert Hall McCarron to Valerio Serino and Joe Otway - and of course to all of our wonderful guests who’ve joined us since May; many for a second, and even a third time. We sign things off in suitably epicurean fashion this weekend with our good friend Leo Carreira cooking for 22 lucky guests in the breathtaking lakeside WildKitchen. We’re back in 2027 with more of the same. For early access, you can sign up to our waiting list via the link in our bio. We’re also opening things up for private buy-outs and weddings (yes, you can get married like a Gentleman next summer with us doing the cooking), so if you’re planning something special, private or corporate, get in touch with the team via the link in our bio or through our website. See you next summer. 𝘈 𝘩𝘶𝘨𝘦 𝘵𝘩𝘢𝘯𝘬 𝘺𝘰𝘶 𝘵𝘰 𝘰𝘶𝘳 𝘱𝘢𝘳𝘵𝘯𝘦𝘳𝘴 @eau_de_provence & @champagne_bollinger 𝘧𝘰𝘳 𝘩𝘦𝘭𝘱𝘪𝘯𝘨 𝘮𝘢𝘬𝘦 𝘪𝘵 𝘢𝘭𝘭 𝘩𝘢𝘱𝘱𝘦𝘯.

This weekend brings another unforgettable summer a

 Rooted in Korean heritage, but inspired by Thai terroir, I-Sang is the Bangkok smash hit from Korean rockstar chef Steve Sanggun Lee. Steve made his name in Hong Kong at Hannsik Goo, a modern Korean restaurant from two-star Mingoo Kang of Mingles fame. As head chef, Steve led the kitchen to its first Michelin star (a first for a Korean restaurant in the city). The accolades poured in, as did a too-good-to-turn-down opportunity to open in Bangkok with an ambitious project of his own. I-Sang is that project, and it’s every bit as good as it sounds. In the upscale neighbourhood of Lang Suang Road, Steve reinterprets nostalgic Korean flavours through the lens of local Thai produce to create a thrilling culinary language all of his own. Think bright, colourful naengchae and flavour-packed crispy crab, Steve’s playful riff on Korean fried chicken. Chef Steve lands on Charlotte Street armed with a deep bag of mind-blowing combinations. These ones catch fire immediately. Don’t miss your chance to book.

Rooted in Korean heritage, but inspired by Thai te

 Since we introduced our 𝘙𝘰𝘯𝘲𝘶𝘦𝘰 𝘥𝘦 𝘢𝘵ú𝘯, tuna has been flying off the Cometa pass as fast as we can get hold of these magnificent animals. We’re kicking off our run-through of the menu with the opening dish, the Ostras ‘𝘦𝘮𝘣𝘢𝘳𝘢𝘻𝘢𝘥𝘢𝘴’: Maldon Oysters, loaded with tuna tartare, morita oil and a hit of some lemon for freshness. One hell of an opening act. 𝘙𝘰𝘯𝘲𝘶𝘦𝘰 𝘥𝘦 𝘢𝘵ú𝘯 encapsulates exactly what Cometa is all about, celebrating the very best of British waters through a creative and modern Mexican lens. Keep your eyes peeled as we run through the rest of the menu over the coming weeks. There’s still space to join us this week, hit the link in our bio to pull up a chair. 𝙲𝚘𝚖𝚎𝚝𝚊 𝚒𝚜 𝚘𝚙𝚎𝚗 𝚏𝚘𝚛 𝚕𝚞𝚗𝚌𝚑 𝚊𝚗𝚍 𝚍𝚒𝚗𝚗𝚎𝚛, 𝚎𝚟𝚎𝚛𝚢 𝚃𝚞𝚎𝚜𝚍𝚊𝚢 𝚝𝚘 𝚂𝚊𝚝𝚞𝚛𝚍𝚊𝚢. 𝟸𝟷 𝙲𝚑𝚊𝚛𝚕𝚘𝚝𝚝𝚎 𝚂𝚝𝚛𝚎𝚎𝚝, 𝙻𝚘𝚗𝚍𝚘𝚗 𝚆𝟷𝚃 𝟷𝚁𝚆

This one’s a bit special, as we welcome back our dear friend José ‘Joe’ Figueroa and his temple to the wild abundance of Baja California, Carmelita Molino y Cocina. Having first blown us away in 2024 thanks to his apparently limitless enthusiasm for Mexico’s unique culinary heritage and his generous, flavour-packed cooking, it gives us immense pleasure to welcome Joe back onto Charlotte Street armed with another menu of straight up knockouts. Here he is with his opener, a trio of oysters. Watch ‘til the end for an exceptional demonstration of how to eat them… There’s still time for you to get in on the action, just hit the link in our bio to join us.

This one’s a bit special, as we welcome back our

 We don’t know about you, but it’s starting to feel a lot like Chuck’s season 🍔 Get your Happy Hour fix between 5–7pm: a peerless single-patty smashburger and a Spicy Margarita for just £20. Or settle in and do your own thing. We’re not here to tell you how to live. One thing’s for certain though, No.23 is calling. 𝐂𝐡𝐮𝐜𝐤’𝐬 𝐢𝐬 𝐚𝐯𝐚𝐢𝐥𝐚𝐛𝐥𝐞 𝟓𝐩𝐦 𝐭𝐢𝐥𝐥 𝐥𝐚𝐭𝐞, 𝐓𝐮𝐞𝐬𝐝𝐚𝐲–𝐒𝐚𝐭𝐮𝐫𝐝𝐚𝐲.

We don’t know about you, but it’s starting to

Sound the alarm, next week we welcome back one of the all-time Carousel greats as José ‘Joe’ Figueroa lands back on Charlotte Street. Joe first joined us in 2024, when he blew us away with the bold Mexican flavours of his iconic Tijuana restaurant, Carmelita Molino y Cocina. A temple to the wild abundance of Baja California and its world-class seafood, Joe picked up a Bib Gourmand when Michelin first rolled into Mexico and has retained it ever since, thanks to generous, flavour-packed cooking inspired by his grandmother, Carmelita, and his apparently limitless enthusiasm for Mexico’s unique culinary heritage. Joe is coming in swinging with a menu that’s pure Joe, pure Tijuana and pure fire. There’s ‘Pescado Asado’ (Grilled Cornish Day Boat Catch, Norteño Beans, Crab Burrito, Late Summer Tomato, Ginger Condiment’; there’s ‘Borrego’ (Lamb Birria ‘Tijuana-Style’, Consomé, Salsa Borracha, Lamb Belly & Tongue Skewer, Flour Tortillas’; and there are Buñuelos (Corn Masa Fritter, Burnt Tortilla Ice Cream, Cinnamon Toffee, Amaranth Crumble’). Bold, generous and loads of fun, this one’s for the lovers. Reservations are available via the link in our bio.

Sound the alarm, next week we welcome back one of

Flavour-maxxing the traditional Greek recipes of her childhood, Katerina Liakos has been turning heads in NYC with her eponymous Greek-American pop-up, ‘Katerina’. A nod to name days, the project owes as much to formative stretches at New York favourites, King and Wildair, as her grandma’s generous home cooking. And that’s where it gets interesting. Like her almae maters, Katerina has a knack for pairing the unexpected and invariably landing on the delicious. Think ‘Grilled Halloumi, Dates, Chicory, Carob Rusks, Sumac, Dijon Vinaigrette’; ‘Tuna Crudo, Ouzo Pickled Beetroot, Tomato Water, Kritamo’; and ‘Chicken Liver Salantourmasi, Stuffed Roscoff Onions, Fig Leaf, Pistachios, Isot Chilli Crisp’. A graduate of the University of Gastronomic Sciences in Pollenzo, Katerina certainly knows her alliums, but she wears her education lightly. Confident, irreverant and above all *fun*, this is food that implores you to pull up a chair and uncork the retsina. Katerina’s goal is to feed you, and to feed you well. Get some.

Flavour-maxxing the traditional Greek recipes of h

 We’ve got a big pair of shoes to fill at Carousel. Our brilliant videographer Will is moving on to pastures new, so we’re on the lookout for the next maestro ready to pick up the camera and make some magic happen. Carousel moves fast, so we’re looking for someone who’s comfortable working to tight deadlines, loves being around people (you’ll be meeting a fair few world-class chefs) and brings a proper can-do attitude to the table. It’s a chance to build a seriously strong portfolio, work in one of the most unique environments around and play a big part in telling the Carousel story as we continue to grow. Think you’ve got what it takes? Drop us a line at careers@carousel-london.com with a link to your portfolio. We look forward to hearing from you.

We’ve got a big pair of shoes to fill at Carouse

 @cometa.restaurant lately. We’re settling into the autumnal swing of things, lots of stuff flying off of the grill including plenty of vibrant and exciting dishes from our tuna specials menu: 𝘙𝘰𝘯𝘲𝘶𝘦𝘰 𝘥𝘦 𝘢𝘵ú𝘯. From tuna-topped oysters to fiery tostadas and collar carnitas made for spooning onto heirloom corn tortillas, there’s plenty to get stuck into. There’s still space for you to join us this week, hit the link in our bio. 𝙲𝚘𝚖𝚎𝚝𝚊 𝚒𝚜 𝚘𝚙𝚎𝚗 𝚏𝚘𝚛 𝚕𝚞𝚗𝚌𝚑 𝚊𝚗𝚍 𝚍𝚒𝚗𝚗𝚎𝚛, 𝚎𝚟𝚎𝚛𝚢 𝚃𝚞𝚎𝚜𝚍𝚊𝚢 𝚝𝚘 𝚂𝚊𝚝𝚞𝚛𝚍𝚊𝚢. 𝟸𝟷 𝙲𝚑𝚊𝚛𝚕𝚘𝚝𝚝𝚎 𝚂𝚝𝚛𝚎𝚎𝚝, 𝙻𝚘𝚗𝚍𝚘𝚗 𝚆𝟷𝚃 𝟷𝚁𝚆

@cometa.restaurant lately. We’re settling into

This week the guest chef dining room gets a taste of the ultra-comforting flavours of traditional Polish cuisine, playfully reimagined by chef Jakub Błogowski. Having earned his chops in the kitchens of London’s Bibendum** and Lisbon’s Belcanto**, Kuba now delivers clever little hits of Anton Ego nostalgia at his Antwerp outpost, Soixante. He joins us this week with affectionately elevated classics like ‘𝘗𝘺𝘻𝘢’ (Potato Dumpling, Smoked Eel, Mushroom Broth, Pickled Girolles, Butterless Hollandaise) and ‘Ż𝘶𝘳𝘦𝘬’ (Sour Rye Soup, Potato Mousseline, Guanciale, Radish) bringing the full force of his culinary imagination to the table with an unapologetically contemporary menu. Soixante is a genuine delight. Don’t miss your chance to join us, just hit the link in our bio.

This week the guest chef dining room gets a taste

Big news for butter chicken fans (so basically everyone). We’re hosting a one-night-only pop-up in No. 23 with the iconic @goilabutterchickenuk to raise funds for the Red Cross in Nepal. Join us from 5pm tomorrow evening (Tuesday 15th September) for £𝟱 bowls of butter chicken on rice, with pickled shallots and coriander chutney. Every penny of your £5 donation will go directly to the Red Cross’ Disaster Fund, raising vital emergency funds for the people affected by last month’s deadly flash flooding. If you can’t make it to 23 Charlotte Street tomorrow, or you’d like to donate more than £5, you can do so directly via the link in bio. 𝘞𝘦 𝘱𝘢𝘳𝘵𝘯𝘦𝘳𝘦𝘥 𝘸𝘪𝘵𝘩 @saranshgoila’𝘴 𝘤𝘶𝘭𝘵 𝘧𝘢𝘷𝘰𝘶𝘳𝘪𝘵𝘦 𝘪𝘯 2020 𝘢𝘯𝘥 𝘩𝘢𝘷𝘦 𝘣𝘦𝘦𝘯 𝘥𝘦𝘭𝘪𝘷𝘦𝘳𝘪𝘯𝘨 𝘣𝘶𝘵𝘵𝘦𝘳 𝘤𝘩𝘪𝘤𝘬𝘦𝘯 𝘵𝘰 𝘤𝘶𝘳𝘳𝘺-𝘭𝘰𝘷e𝘳𝘴 𝘢𝘳𝘰𝘶𝘯𝘥 𝘵𝘩𝘦 𝘜𝘒 𝘦𝘷𝘦𝘳𝘺 𝘸𝘦𝘦𝘬 𝘸𝘪𝘵𝘩 𝘰𝘶𝘳 𝘧𝘳𝘪𝘦𝘯𝘥𝘴 @thedishpatch. 𝘐𝘯𝘥𝘪𝘢’𝘴 𝘧𝘢𝘷𝘰𝘶𝘳𝘪𝘵𝘦 𝘣𝘶𝘵𝘵𝘦𝘳 𝘤𝘩𝘪𝘤𝘬𝘦𝘯 𝘪𝘴 𝘢𝘭𝘴𝘰 𝘢𝘷𝘢𝘪𝘭𝘢𝘣𝘭𝘦 𝘰𝘯 𝘋𝘦𝘭𝘪𝘷𝘦𝘳𝘰𝘰 (𝘊𝘦𝘯𝘵𝘳𝘢𝘭 𝘓𝘰𝘯𝘥𝘰𝘯 𝘰𝘯𝘭𝘺).

Big news for butter chicken fans (so basically eve

 Akané Monavon returns to Carousel ten years on with another menu of ethereal French-Japanese magic. Born in Burgundy to a French father and Japanese mother, Akané has always had an international outlook. Her career has taken her from Tokyo to Reykjavik, including formative stints in the kitchens of Virgilio Martínez (Lima) and Dominique Crenn (San Francisco), but home is where the heart is and two years ago Akané finally put down roots back in Cluny, where she opened the ultra-charming 15-seater comptoir, AOKI. Part izakaya, part wine bar, AOKI has been an instant hit with locals and wine pilgrims alike, who flock to the intimate counter for a taste of Akane’s aromatic, flavour-forward creations. With us for just three nights, Akané is going all out, showcasing the full gamut of her imagination with compelling originals like ‘Pão de Queijo, Comté, Aonori Seaweed, Black Garlic, Miso’; ‘Yellowtail Sashimi, Shiso, Tarragon, Horseradish Labneh’ and ‘Smoked Corn Chawanmushi, Langoustine Bisque, Samphire, Thai Basil’. Don’t miss it.

Akané Monavon returns to Carousel ten years on wi

 Next week we welcome Jakub Błogowski and his playful fine-dining take on the ultra-comforting flavours of traditional Polish cuisine. With a wealth of experience from the kitchens of London’s Bibendum** and Lisbon’s Belcanto**, Kuba now delivers clever little hits of Anton Ego nostalgia at his Antwerp outpost, Soixante, with affectionately elevated classics like ż𝘶𝘳𝘦𝘬, 𝘳𝘰𝘴ół and 𝘱𝘪𝘦𝘳𝘰𝘨𝘪 (his are light as air and come crowned with Antonius caviar). For his week at Carousel, Kuba is bringing the full force of his culinary imagination to the table. His unapologetically contemporary menu shines with the likes of ‘𝘗𝘺𝘻𝘢’ (Potato Dumpling, Smoked Eel, Mushroom Broth, Pickled Girolles, Butterless Hollandaise), ‘𝘎𝘰ł𝘢𝘣𝘦𝘤𝘬’ (Cabbage Roll, Minced Lamb, Tomato Sauce, Semi-Dried Cherry Tomatoes, Basil) and cake’s final boss, 𝘒𝘢𝘳𝘱𝘢𝘵𝘬𝘢 (Plum, Shiso, Focaccia Ice Cream, Olive Oil, Sea Salt). “Polish at heart, Belgian in spirit, and always evolving”, Soixante is a genuine delight. Hit the link in our bio to join us.

Next week we welcome Jakub Błogowski and his play

 We know that autumn is starting to creep onto the horizon, bringing with it a whole new season of produce and plenty to look forward to in the kitchen. But we’re not quite ready to let go of summer just yet. So we’re making the most of the last of the good stuff with dishes like ‘Tuna crudo, peach, chilli piquín, heirloom corn tostada’; ‘Tuna collar carnitas, mole coloradito, salsa cruda, heirloom corn tortillas’ available on our 𝘙𝘰𝘯𝘲𝘶𝘦𝘰 𝘥𝘦 𝘢𝘵ú𝘯 or ‘Smoked beetroot, horseradish salsa, mole negro’ and ‘Crab chilpachole rice, smoked eel cream’. One last taste of summer before the seasons turn. Hit the link in our bio and pull up a chair.

We know that autumn is starting to creep onto the

There are just two weekends left to experience the understated countryside luxury of Guy Ritchie’s private Wiltshire estate. With just a couple of rooms remaining, if you’ve been umming and ahhing all summer over whether to book, this is your last chance to indulge in “the UK’s most delicious weekend away” (Condé Nast Traveller). This weekend chef-owner of Copenhagen’s Tèrra, Valerio Serino, joins us on the WildKitchen with his contemporary take on Italian fine-dining. 𝐓𝐡𝐞 𝐟𝐢𝐧𝐚𝐥 𝐫𝐨𝐨𝐦𝐬 𝐟𝐨𝐫 𝟐𝟎𝟐𝟔 𝐚𝐫𝐞 𝐩𝐫𝐢𝐜𝐞𝐝 𝐚𝐭 £𝟓𝟕𝟓 𝐩𝐞𝐫 𝐧𝐢𝐠𝐡𝐭 𝐰𝐢𝐭𝐡 𝐛𝐫𝐞𝐚𝐤𝐟𝐚𝐬𝐭 𝐢𝐧𝐜𝐥𝐮𝐝𝐞𝐝. 𝘐𝘯 𝘱𝘢𝘳𝘵𝘯𝘦𝘳𝘴𝘩𝘪𝘱 𝘸𝘪𝘵𝘩 𝘌𝘈𝘜 𝘋𝘌 𝘗𝘙𝘖𝘝𝘌𝘕𝘊𝘌 & 𝘊𝘩𝘢𝘮𝘱𝘢𝘨𝘯𝘦 𝘉𝘰𝘭𝘭𝘪𝘯𝘨𝘦𝘳.

There are just two weekends left to experience the

 This week the guest chef kitchen is in the hands of Salonee Patel and her contemporary take on the myriad flavours of Indian cuisine. Born and raised in an Indian-Ugandan household in London, Salnonee’s cooking is rooted in the flavours, memories and traditions of India and Uganda, but shaped by a life of cooking and learning across different cultures, creating a polyglot-style that uses Indian flavours as a lens through which to explore produce, techniques and ingredients. For her week with us at Carousel, Salonee has created a menu of comforting, deeply flavourful showstoppers with plenty of left turns, think ‘Tuna Tartare Papdi Chaat’; ‘Crispy Patra, Jerusalem Artichoke, Kohlrabi, Fresh Tuvar, Undhiyu’ and ‘Coastal Masala Crab, Crumpet, Fermented Green Chill’. Salonee’s goal is to challenge the way Indian flavours are perceived; not by moving away from their identity, but by showing just how expressive and adaptable they can be. The result is something beautiful, personal and totally unmissable, hit the link in our bio to grab your seat at the table.

This week the guest chef kitchen is in the hands o

 We’re on the lookout for Carousel’s new GM. Since 2014, we’ve been on a mission to diversify London’s dining scene. Today is no different. As our new general manager, you’ll oversee three operations under one roof: - our world-class programme of international guest chef residencies - our critically-acclaimed contemporary Mexican seafood restaurant, Cometa - our intimate cocktail bar, No. 23, home to Chuck’s legendary smashburgers We want to meet talented and energetic hospitality professionals who share our ambition to be the best in the business. With a competitive salary, some fantastic perks and an established, fiercely independent culture that thrives on creating unforgettable guest experiences, Carousel is the perfect fit for someone with a genuine passion for food, drink and - above all - people. No two days here are ever the same. If you’d like to be part of the magic, please reach out with your CV and cover letter to 𝗰𝗮𝗿𝗲𝗲𝗿𝘀@𝗰𝗮𝗿𝗼𝘂𝘀𝗲𝗹-𝗹𝗼𝗻𝗱𝗼𝗻.𝗰𝗼𝗺.

We’re on the lookout for Carousel’s new GM. S

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