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Carousel London, 19-23 Charlotte Street, London (2026)

05/06/2026

We’re six weeks into our summer series at Guy Ritchie’s Ashcombe Estate and the WildKitchen has already welcomed some of the most exciting chefs working today. And we’re just getting started.

This Saturday, 𝗔𝗹𝗲𝘅 𝗕𝗼𝗻𝗱 of Alchemilla takes the reins for an intimate evening of live-fire cookery beneath the stars.

Set against the backdrop of the director’s remarkable Wiltshire estate, the series brings together world-class chefs, exceptional hospitality and a slower pace of life. Days are yours to spend exploring the estate, unwinding by the lake or settling into a fireside nightcap as the sun goes down.

Guests enjoy access to Ashcombe’s lakeside spa, complete with a wood-fired sauna and hot tub, alongside yoga classes, wild swimming and a range of wellness treatments to explore.

Your stay includes two nights in one of the estate’s six en-suite bedrooms or four luxurious suites, each thoughtfully designed by Edward Hurst.

A rare chance to experience extraordinary food in an extraordinary setting, all in one of the most beautiful corners of the English countryside.

𝘐𝘯 𝘱𝘢𝘳𝘵𝘯𝘦𝘳𝘴𝘩𝘪𝘱 𝘸𝘪𝘵𝘩 𝘊𝘩𝘢𝘮𝘱𝘢𝘨𝘯𝘦 𝘉𝘰𝘭𝘭𝘪𝘯𝘨𝘦𝘳 & 𝘌𝘈𝘜 𝘋𝘌 𝘗𝘙𝘖𝘝𝘌𝘕𝘊𝘌

04/06/2026

Crowned Asia’s Best Female Chef last year by the World’s 50 Best, Tam Chudaree Debhakam’s career continues to reach extraordinary new heights.

Tam first joined us in 2024, just days after receiving her second Michelin star for Baan Tepa, her groundbreaking chef’s table and culinary garden in the heart of Bangkok, where hyper-locality, creativity and sustainability dovetail seamlessly to create one of the most highly regarded dining experiences in Asia.

Since then, Thailand’s first female two-Michelin-star chef has continued to refine and reinvent, staying true to the sustainable principles of her mentor, Dan Barber, and her formative years at Blue Hill at Stone Barns (NY), while dreaming up ever more creative, boundary-pushing Thai flavours.

Tam returns to Carousel for three nights while Baan Tepa, once her grandmother’s Bangkok home, undergoes a full-scale refurbishment ahead of its next ambitious iteration.

This time we are offering two evening sittings (6.30pm and 8.30pm) for half the number of guests, giving diners the complete Baan Tepa tasting menu experience; think ‘King Crab, Nam Jim Seafood, Celtuce, Nasturtium’, ‘Broken Jasmine Rice, Carabineros, Crispy Prawn, Tom Yum, Palm Heart’ and ‘Blackened Curry, Anjou Squab Pigeon, Bamboo Rice’.

You shouldn’t have favourites, but this is a bucket list chef at the peak of her powers. If you make one visit to Carousel this year, make it this one.

𝙄𝙣 𝙥𝙖𝙧𝙩𝙣𝙚𝙧𝙨𝙝𝙞𝙥 𝙬𝙞𝙩𝙝 𝙎𝙖𝙞𝙘𝙝𝙤 𝙎𝙥𝙖𝙧𝙠𝙡𝙞𝙣𝙜 𝙏𝙚𝙖𝙨, 𝘼𝙡𝙩𝙖𝙢𝙪𝙧𝙖 𝙑𝙤𝙙𝙠𝙖 𝙖𝙣𝙙 𝙆𝙬𝙚𝙞𝙘𝙝𝙤𝙬 𝙈𝙤𝙪𝙩𝙖𝙞.

03/06/2026

This week we welcome South Africa’s roaming restaurant concept, EDGE, onto the guest chef pass.

The brainchild of duo, Vusi Ndlovu and Absie Pantshwa, whose mission is to unite the cornucopia of flavours that make up the entire African continent, one dish at a time.

Cooking almost exclusively over coals, EDGE presents a thrilling celebration of Pan-African cooking and heritage, this is food that connects cultures and regions, in full-throttle technicolour, think knockout dishes like ‘Torched Mackerel, Jollof ‘Consommé’, Tomato Fondue’, ‘Grilled Asparagus, Mussels, Beer Broth, Ginger’ and ‘Goat Chops, Butternut Masala, Watercress’.

At the heart of it all is the magnetic Absie, who joins us to talk about the importance of concepts like EDGE and what it means to share the richness and diversity of the African pantry with the wider world.

Don’t miss your chance to catch EDGE in action this week on Charlotte Street.

01/06/2026

{PAIRED} returns to Charlotte Street on the 27th June with our first pairing of the year.

The spellbinding chef, John Javier, steps onto the pass with his unique style of genre-defying cooking infused with bold Asian influences. Alongside him is Kai Campos, one-half of the pioneering UK electronic outfit Mount Kimbie.

Get set for a multi-course, multi-sensory experience as the pair guide us through a one-of-a-kind dinner before we clear the tables for the afterparty.

Expect boundary-pushing food, forward-thinking music, and an intimate collision of both worlds. Food x Music — brought to you by Carousel & AVA, in partnership with and

Tickets via the link in our bio.

26/05/2026

Yoji Tokuyoshi is one of our culinary heroes.

After making his name at Osteria Francescana, Yoji opened the eponymous Tokuyoshi in Milan in 2015, earning instant global acclaim and a Michelin star that same year. The restaurant quickly became an institution, effortlessly weaving together Italian ingredients and Japanese techniques to create an endlessly compelling culinary language of its own.

Few chefs possess Yoji’s capacity for reinvention, and after opening Alter Ego in Tokyo, he was one of the first of the European greats to call time on fine dining as we knew it. Tokuyoshi was reborn as the more easy going Bentoteca and a growing empire of sister spots followed, from must-try hole in the wall Katsusanderia and Japanese bakery Pan to the ambitious Hi-Fi bar and dining concept, Mogo, which he opened with partner Alica Yamada.

After a cameo at {PAIRED} in 2024 alongside Gilles Peterson, Yoji is back for a full week (Monday to Friday) with a suitably epic menu. Think ‘Chawanmushi, Toasted Katsuobushi, Grilled Corn, Red Prawn Crudo’; ‘Katsu Sando, Bone Marrow’; and ‘Wagyu, Peach, Umeboshi’.

Yoji is openly eyeing up a potential London outpost for Bentoteca. This is your chance to experience why that is really big news.

𝙔𝙤𝙟𝙞’𝙨 𝙬𝙚𝙚𝙠 𝙖𝙩 𝘾𝙖𝙧𝙤𝙪𝙨𝙚𝙡 𝙞𝙨 𝙩𝙝𝙚 𝙡𝙖𝙩𝙚𝙨𝙩 𝙞𝙣𝙨𝙩𝙖𝙡𝙢𝙚𝙣𝙩 𝙤𝙛 𝙈𝙪𝙧𝙧𝙖, 𝙖𝙣 𝙄𝙩𝙖𝙡𝙞𝙖𝙣 𝙡𝙤𝙫𝙚 𝙖𝙛𝙛𝙖𝙞𝙧 𝙞𝙣 𝙥𝙖𝙧𝙩𝙣𝙚𝙧𝙨𝙝𝙞𝙥 𝙬𝙞𝙩𝙝 𝘾𝙪𝙡𝙩𝙞𝙫𝙖𝙧 𝙎𝙩𝙪𝙙𝙞𝙤.

22/05/2026

Just three weekends into our summer at Ashcombe and already the WildKitchen has seen some exceptional guest chef talent tending the coals under a blanket of stars, as they showcase the best of what they do to just a handful of lucky guests at a time.

This weekend it’s 𝗝𝗼𝗿𝗴𝗲 𝗣𝗮𝗿𝗲𝗱𝗲𝘀, the former head chef of Borough’s runaway success story, OMA. Next it’s the turn of our old friend 𝗔𝗹𝗲𝘅 𝗕𝗼𝗻𝗱, from Nottingham’s Michelin-starred favourite, Alchemilla.

With a whole summer of similarly first-class chefs to look forward to - from 𝗝𝗼𝗲 𝗢𝘁𝘄𝗮𝘆 of Higher Ground in Manchester and dynamite London duo 𝗖𝗵𝗮𝗻𝘁𝗲𝗹𝗹𝗲 𝗡𝗶𝗰𝗵𝗼𝗹𝘀𝗼𝗻 and 𝗦𝗮𝗯𝗿𝗶𝗻𝗮 𝗚𝗶𝗱𝗱𝗮, to 𝗔𝗹𝗲𝘅 𝗖𝗹𝗮𝗿𝗶𝗱𝗴𝗲 of Birmingham’s The Wilderness and Edinburgh’s 𝗥𝗼𝗯𝗲𝗿𝘁𝗮 𝗛𝗮𝗹𝗹-𝗠𝗰𝗖𝗮𝗿𝗿𝗼𝗻 - our Ashcombe Estate x Carousel series offers a unique cross-section of the UK’s very best in one of its most breathtakingly beautiful spots.

Hit the link in our bio to find out more.

21/05/2026

It’s nice to know that the hard work really does pay off. You can now find Cometa on the MICHELIN Guide 2026.

Opening something new always comes with a certain amount of uncertainty, you hope people will get it, enjoy it and return to it, so to see Cometa being embraced the way it has means a huge amount to us.

A lot of hard work goes on behind the scenes to create a restaurant that you want to keep coming back to and that only happens because of the people who show up every day and care deeply about what we do.

We’re incredibly grateful to the MICHELIN Guide for the recognition, but even more grateful to our team for making it possible.

We’re open for lunch and dinner, Tuesday to Saturday. Come and join us.

18/05/2026

In the hills north of Rome, Matteo Faenza’s elegant tasting menus are becoming the stuff of legend.

Winner of Italy’s coveted ‘𝘌𝘮𝘦𝘳𝘨𝘦𝘯𝘵𝘦 𝘊𝘩𝘦𝘧’ award last year, Matteo’s delicate and technically brilliant celebration of Italian fine-dining takes creative inspiration from his time at Boragó (Santiago de Chile) - currently No. 23 in the World’s 50Best - and Michelin-starred Nerua, the jewel in the crown of Bilbao’s Guggenheim Museum. Mogano, however, is unquestionably (and delightfully) Italian.

Working with the best of Lazio’s fertile landscape, Matteo creates gastronomic theatre for just five softly-lit tables at a time, drawing fine dining lovers from across Italy to the sleepy town of Formello with tasting menus of ‘Asparagus, Almond and Black Garlic’, ‘Sesame Seed and Cypress Cone Risotto’ and ‘Oxtail, Cardoon and Artichoke’ (‘𝘤𝘰𝘥𝘢, 𝘤𝘢𝘳𝘥𝘰 𝘦 𝘤𝘢𝘳𝘤𝘪𝘰𝘧𝘰’ in Italian).

Mogano is the kind of dining experience that gets us very excited. An emerging mega talent doing something truly wonderful, somewhere truly wonderful, brought to your doorstep right here in London for five blink-and-you’ll-miss-them nights.

ᴮᴼᴼᴷ ᴵᴺ ⱽᴵᴬ ᵀᴴᴱ ᴸᴵᴺᴷ ᴵᴺ ᴮᴵᴼ

13/05/2026

This week we’re joined by Manu Núñez and Marta Morales of Batea, Barcelona’s triumphant temple to seafood.

Here, the food and drink move together. Manu’s layered, produce-led seafood cookery is matched step for step by Marta’s sharp, elegant cocktails, making this one feel less like a residency and more like being dropped directly into a buzzing Barcelona dining room.

On the menu, dishes like ‘Sea bass crudo, corn, spicy romesco, hazelnut, escarole,’ where clean, cured fish meets sweet corn in liquid form, with fermented chilli bringing unexpected heat to the romesco. Or ‘Charcoal grilled octopus, seaweed chimichurri, chorizo “suquet”. That’s octopus seared hard, grilled over coals, complemented by an equally inventive turf to its surf.

Alongside them, Marta’s cocktails: a Strawberry Negroni infused for 24 hours until bitter and fruit sit side by side, a perfectly savoury Onion Martini built from roasted onions steeped in gin, and a roasted red pepper paloma.

It’s thoughtful food, smart drinks and the kind of warm hospitality that keeps Barcelona’s in-the-know coming back to Batea time and time again.

Four nights left, don’t miss it.

11/05/2026

Rezma Rahman’s ‘Roti Mami’ rolls into town with her globe-trotting love-letter to the thrilling flavours of Bengal.

Led by taste but fuelled by feeling, Roti Mami draws on the stories, memories and movement of the South Asian diaspora to evoke the Sylheti flavours that Rezma grew up with back home in London.

What started out as a cult Berlin supper club has evolved into an unstoppable pop-up powerhouse selling out residencies as far and wide as New York, Lagos and Melbourne. This is food that travels across cities and generations, best told through dishes like Sylheti duck ‘tacos’ of slow-cooked, shredded duck kosha folded through achar spices, served on flaky lachha paratha with burnt orange and fresh herbs; or flaky, tear-and-dip rotis to be scooped into a lighter Sylheti-style fish curry of ‘Tenga Shatkora Fish Broth, Poached Halibut, Coconut, Shatkora Oil, Green Chilli, Fresh Herbs’.

Rezma touches down on Charlotte Street for her London debut with a menu of Roti Mama classics: generous, nostalgic and made for sharing. Come hungry, bring friends, and save room for her outrageously good rasmalai ice cream.

08/05/2026

This weekend, we’re delighted to welcome one of Britain’s most respected chefs onto Ashcombe Estate, as Luke Selby (Evelyn’s Table, Le Manoir aux Quat’Saisons, Hide) joins us for one night of open-fire, lakeside magic on the WildKitchen for the wide-eyed, lucky few with a seat at the table.

Luke joins us fresh from launching his most ambitious project to date as Chef Partner of Palé Hall in Snowdonia, where his elegantly executed tasting menus celebrate seasonality and are shaped by the Welsh countryside with cooking that is driven by a deep respect for produce, championing local producers every step of the way.

We can’t wait to welcome this icon of British cooking through the gates of Ashcombe Estate. It might be too late to join us this weekend but hit the link in our bio to find out who else we have joining us on the WildKitchen this summer.

𝘛𝘩𝘦 𝘭𝘶𝘹𝘶𝘳𝘺 𝘤𝘰𝘶𝘯𝘵𝘳𝘺𝘴𝘪𝘥𝘦 𝘦𝘴𝘤𝘢𝘱𝘦 𝘪𝘴 𝘰𝘱𝘦𝘯 𝘵𝘰 𝘫𝘶𝘴𝘵 𝘵𝘸𝘦𝘯𝘵𝘺 𝘨𝘶𝘦𝘴𝘵𝘴 𝘢𝘵 𝘢 𝘵𝘪𝘮𝘦, 𝘢𝘤𝘳𝘰𝘴𝘴 𝘵𝘸𝘦𝘯𝘵𝘺-𝘵𝘸𝘰 𝘸𝘦𝘦𝘬𝘦𝘯𝘥𝘴, 𝘧𝘦𝘢𝘵𝘶𝘳𝘪𝘯𝘨 𝘸𝘰𝘳𝘭𝘥-𝘤𝘭𝘢𝘴𝘴 𝘨𝘶𝘦𝘴𝘵 𝘤𝘩𝘦𝘧𝘴, 𝘭𝘢𝘷𝘪𝘴𝘩 𝘪𝘯𝘵𝘦𝘳𝘪𝘰𝘳𝘴, 𝘭𝘦𝘪𝘴𝘶𝘳𝘦𝘭𝘺 𝘰𝘶𝘵𝘥𝘰𝘰𝘳 𝘱𝘶𝘳𝘴𝘶𝘪𝘵𝘴 𝘢𝘯𝘥 𝘧𝘪𝘳𝘦𝘴𝘪𝘥𝘦 𝘯𝘪𝘨𝘩𝘵𝘤𝘢𝘱𝘴 𝘪𝘯 𝘵𝘩𝘦 𝘣𝘳𝘦𝘢𝘵𝘩𝘵𝘢𝘬𝘪𝘯𝘨 𝘴𝘶𝘳𝘳𝘰𝘶𝘯𝘥𝘪𝘯𝘨𝘴 𝘰𝘧 𝘵𝘩𝘦 𝘎𝘶𝘺 𝘙𝘪𝘵𝘤𝘩𝘪𝘦’𝘴 𝘱𝘳𝘪𝘷𝘢𝘵𝘦 𝘞𝘪𝘭𝘵𝘴𝘩𝘪𝘳𝘦 𝘦𝘴𝘵𝘢𝘵𝘦.

07/05/2026

Vusi Ndlovu is the award-winning South-African chef on a mission to unite the cornucopia of flavours that make up the African continent, one dish at a time.

Cooking almost exclusively over coals, Vusi presents a thrilling celebration of Pan-African cooking and heritage, putting under-the-radar, heirloom ingredients front and centre and reimagining what’s possible in the process.

One minute you’re in Nigeria, eating ‘Smoked Suya Spiced Carrot, Iru Yoghurt, Peanut-Chilli XO, Guanciale’, the next you’re in South Africa by way of ‘Goat Chops, Butternut Masala, Watercress’. This is food that connects cultures and regions, in full-throttle technicolour.

As Vusi puts it “We’re not trying to hide ingredients, we want to celebrate them and keep the flavours clean, focused and potent”. Get set for a residency that honours and uplifts the vibrant diversity of the African pantry into something groundbreakingly delicious.

02/05/2026

Next week, we welcome the Irish chef who’s been turning heads in the French capital as Adam Purcell steps onto the guest chef pass.

Adam’s journey 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. Most recently, he’s just closed the chapter on his fine-dining concept, Comptoir de Vie, part creative laboratory, part culinary theatre, there Adam delivered eight courses of magic to the few wide-eyed guests lucky enough to snag a seat at the counter.

Expect elegant yet expressive knockouts like ‘Barbecued Asparagus, Neals Yard Dairy Goats Curd, Wild Garlic Pesto, Smoked Po***ck Bone Foam’ and ‘Confit Po***ck, Cabbage Stem “Kimchi” Hollandaise, Grilled Red Gem Lettuce’ as Adam brings more of the faultless fine dining that made Comptoir de Vie such a hit with the Parisians.

30/04/2026

This week we’ve welcomed Belgian chef, Yannick Carr, onto the guest chef pass. He joins us fresh from closing the chapter on his award-winning run at Brussels neighbourhood favourite, Old Boy, choosing to hit the road to share more of the heady flavours of South East Asia that first captured his imagination during his time at Bangkok heavyweight, Gaggan.

Yannick’s been treating us all to a menu of spice-laden, Thai-inspired, flavour-packed firecrackers with a few choice dishes like his ‘Maldon Oyster, Green Herb & Coconut Nam Jim’; ‘Isaan Style Larb G*i, Ghee Toasted Brioche’ and ‘“Kaprao” Stuffed Savoy Cabbage, Beef Consommé, Holy Basil Oil’ all packing a serious punch.

There’s only a few days left to join us, hit the link in our bio to pull up a chair.

29/04/2026

We won’t lie, since Jay Rayners review hit the press we’ve been living on cloud nine, with the restaurant abuzz with the sound of guests enjoying themselves and dishes flying off the pass.

Now that longer evenings are creeping in and summer is finally within reach, Cometa’s really hitting its stride and feels right at home.

There’s still time for you to join us this week, hit the link in our bio to book or you can walk straight in.

𝙲𝚘𝚖𝚎𝚝𝚊 𝚒𝚜 𝚘𝚙𝚎𝚗 𝚏𝚘𝚛 𝚕𝚞𝚗𝚌𝚑 𝚊𝚗𝚍 𝚍𝚒𝚗𝚗𝚎𝚛, 𝚎𝚟𝚎𝚛𝚢 𝚃𝚞𝚎𝚜𝚍𝚊𝚢 𝚝𝚘 𝚂𝚊𝚝𝚞𝚛𝚍𝚊𝚢. 𝟸𝟷 𝙲𝚑𝚊𝚛𝚕𝚘𝚝𝚝𝚎 𝚂𝚝𝚛𝚎𝚎𝚝, 𝙻𝚘𝚗𝚍𝚘𝚗 𝚆𝟷𝚃 𝟷𝚁𝚆

27/04/2026

Meet Choi Ming Fai, one of the breakout stars of Hong Kong’s thrilling fine dining scene.

Crowned Michelin’s Young Chef 2024, Choi Ming joins us fresh from guiding Vicky Lau’s French-Chinese gem, Mora, to a Michelin star.

His food is proudly, unmistakably Cantonese, but Choi Ming’s razor sharp technique speaks of a decade rising through the ranks in world-class kitchens, including two years at Hide in London and another three under Simon Rogan at Aulis Hong Kong, where he was made head chef.

Arriving in London via Copenhagen and the kitchens of three-star Jordnær, Choi Ming will be delivering a masterclass in elegance and precision for his five nights at Carousel. Think ‘King Crab, Steamed Egg, Osmanthus, Wood Ear Mushroom’; ‘Grilled Lobster, Shaoxing wine, Celtuce’ and ‘Roasted Duck, Doubanjiang, Pickled Daikon’.

Still only thirty-five, Choi Ming Fai is a super talent reaching the peak of his powers. Don’t miss your chance to experience the magic.

20/04/2026

Pablo Díaz makes his jubilant return to Carousel.

Mercado 24, Pablo’s iconic, produce-driven love letter to Guatemala’s extraordinary natural larder, is a regular among Latin America’s 50Best (currently sitting pretty at #42), while casual little sister and cult favourite, Dora La Tostadora, continues to revolutionise Guatemala’s favourite snack.

Pablo has a remarkable knack for extracting every last bit of flavour from his chosen ingredients, working with the seasonal bounty of Guatemala City’s local markets to create a compelling locavore cuisine. The results are magic on a plate. Think ‘Sea Bream Tiradito’, cut with green chilli and ginger and perched precariously on one of his signature tostadas; rich and nutty ‘Roast Leek Ajo Blanco, Toasted Pumpkin Seed Granola’; and ‘Roast Duck, Green Chipilin Curry, Yellow Beet Mint & Basil Salad’, to be spooned greedily into heirloom corn tortillas. Cutlery is optional. Napkins are a must.

This is joyful food humming with flavour and personality. To know Pablo is to love him. To experience his food is one life’s true pleasures.

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17/04/2026

Introducing the first chef of our all-star line up for this years summer series at Guy Ritchie’s Ashcombe Estate.

Opening the WildKitchen this year is Rob Roy Cameron, the chef behind one of last year’s most lauded London openings, ALTA. Celebrated by the critics, the Kingly Court restaurant is an altar to Basque-inspired, wood-fired magic making Rob the perfect chef to kick off proceedings.

Having clocked up his 10,000 hours in Spain, including six defining years under Ferran Adrià at El Bulli, and successful stints at 41 Degrees and Hoja Santa, Rob joins us with a technically perfect menu of wood-fired showstoppers.

Running from May to September 2026, the luxury countryside escape is open to just twenty guests at a time, across twenty-two weekends, featuring world-class guest chefs, lavish interiors, leisurely outdoor pursuits and fireside nightcaps in the breathtaking surroundings of the legendary director’s private Wiltshire estate.

With dinner on the WildKitchen served to only 20 guests at a time, it’s “arguably the most exclusive supper club of the summer” 𝗧𝗵𝗲 𝗧𝗶𝗺𝗲𝘀.

You can find out more via the link in our bio.

16/04/2026

The era of long(er) lunches might be considered a relic to some, in an age of grab and go, meal deals and eat on your feet. Isn’t it nice to sit down, switch off, and let someone else do the cooking?

Our Menú del Día is built for exactly that. A considered pause for those short on time but not on appetite. If you need to be back at your desk by two, this is the move.

Choose between starters of ‘Prawn soup, crème fraîche, chives’; ‘Caesar salad’ and ‘Smoked beetroot, horseradish salsa, mole negro’ before making the hard choice of what comes next: ‘Crab chilpachole rice, smoked eel cream’; ‘Grilled prawns, smoked butter sauce, spinach’; or ‘Mayacoba tamal, salsa roja, grilled mushrooms’. For those with a little room to spare you can always bookend with our ‘Dulce de leche crème caramel’, arguably reason enough to come in the first place.

As much as we love the rhythm of the set menu, the rest is also yours to explore. From bright and sharp 𝘤𝘳𝘶𝘥𝘰𝘴 to richer, more indulgent 𝘰𝘵𝘳𝘰𝘴, or our larger 𝘱𝘭𝘢𝘵𝘰𝘴 designed very much with sharing (and mopping) in mind — you’ll want the chips.

In a world that rarely stops moving, this is your invitation to do the opposite.

Long live the long lunch.

07/04/2026

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 Po***ck Bone Foam’ and ‘Confit Po***ck, Cabbage Stem “Kimchi” Hollandaise, Grilled Red Gem Lettuce’ as Adam joins us for five nights.

30/03/2026

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.

23/03/2026

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 and The Ledbury), 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.

18/03/2026

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.

14/03/2026

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.

09/03/2026

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.

Carousel London