Carousel announces February and March residencies


Carousel, Marylebone’s revolving creative hub, has announced its February and March line-up of guest chef collaborations, featuring breakout talent from Paris, Stockholm and Barcelona, alongside more established names from the Netherlands, Japan and the UK.


As a unique platform for culinary experiences otherwise unavailable to Londoners, Carousel invites talented guest chefs to work alongside head chef and co-founder Ollie Templeton and his team to prepare a five-course set dinner menu celebrating the visiting chef’s signature style. Together, they work with the very best seasonal produce from around the UK.


Highlights over the next couple of months include the bold flavours of Michelin-starred Dutch restaurant ‘t Amsterdammertje, Nordic-Japanese cooking from Stockholm’s Ichi, retro classics from  Great British Menu winner Richard Bainbridge of Benedicts in Norwich, a taste of South East Asia and Latin America from Barcelona newcomer King Kong Lady (the latest project from the team behind Bar Brutal), and a masterclass in traditional Japanese techniques from Nancy Singleton Hachisu, acclaimed author of Phaidon’s ‘Japan: The Cookbook’ and one of the world’s leading authorities on the country’s ancient culinary rituals.


Carousel’s front of house team takes care of wine and cocktail pairings for each dinner, tickets for which are available here.


Meanwhile, running alongside the ever-changing evening offering, Carousel’s own lunch menu is available from 12pm-3pm throughout the week. This season continues to showcase the talented young team’s skills with dishes such as ‘Bucatini Cacio e Pepe with Smoked Eel’, ‘Grilled Chicken Flatbread with Coriander and Peanut’ and ‘Billy Goat, January King Cabbage and Wild Herbs’. Bookings for lunch can be made here.




‘t Amsterdammertje

29th January – 2nd February


Nestled in the pretty little village of Loenen aan de Vecht, in the middle of the Dutch countryside, is ‘t Amsterdammertje. This exhilaratingly contemporary Michelin-starred restaurant is headed up by André Gerrits, who trained under Dutch culinary legends Ron Blaauw, Tonny Berentsen and Jan de Wit. André will be bringing his inventive modern style of cooking, inspired by flavours from around the globe, to Carousel, with dishes such as ‘Chicken and Foie Gras Gyoza with Cauliflower, Yuzu and Fa Chong’.



5th-9th February


Fronted by Japanese Head Chef, Saori Ichihara, recent winner of the Swedish Stella award for Best Female Chef, Ichi is a Nordic Japanese restaurant with a daily changing menu that adapts to the seasons of the sea and the land. Following stints at Stockholm’s Esperanto (*) and Oaxen Krog (**), Saori opened Ichi in 2017 with brothers Jesper and Kim Kvarnefält. Together the trio have shaken up Stockholm’s dining scene with their set yōshoku (‘Western-style’) menus. Their Carousel offering will feature fusion creations such as ‘Kohlrabi Tart and Pickled Sage’ and ‘Dexter Beef, Jerusalem Artichoke, Cured Egg Yolk and Broth’.


Richard Bainbridge – Benedicts

12th-16th February


Benedicts opened its doors in Norwich in 2015, the same year Richard shot to fame as a Great British Menu winner. Before opening his own place, Richard spent four years at The Waterside Inn (***) and a further five as head chef of Morston Hall (*). At Benedicts, Richard has achieved widespread acclaim for a playful approach that’s steeped in nostalgia. Witty riffs on retro classics like ‘Prawn Cocktail, Freeze Dried Raspberries, Marie Rose Sauce’ and ‘Black Forest Gateaux’ will be joined on his Carousel menu by more contemporary creations such as ‘Norfolk Quail, East Anglian Pearl Barley, Thornage Hall Carrots and Garden Herb Jus’.



19th February–2nd March


Proudly focusing on local Norwegian ingredients like Hjerttind reindeer, Nordvoll Gård carrots and local cheeses, Smak (meaning ‘taste’), in the far-flung northern city of Tromsø, has a reputation as one of Norway’s best restaurants. Talented Head Chef Espen Ramnestedt showcases Arctic cuisine through a combination of classical cooking and modernist techniques, creating Michelin-worthy dishes such as ‘Fish Soup, Fennel and Smoke’, ‘Chicken Liver Pâté with Sourdough and Truffle Snow’ and ‘Reindeer with Cloudberries and Chanterelles’, which are a celebration of authentically Nordic flavours.


Whole Beast

5th-9th March


Stripping things back to basics, Whole Beast is the new nose-to-tail concept from the duo who worked at Peckham’s Coal Rooms. Taking a ‘primitive’ approach to cooking, this residency will use every element of the animal to ensure that nothing is wasted (from prime cuts right through to fat, bones and offal). Using flame, smoke and ash to achieve different flavours, Sam Bryant (ex-Smokehouse) and Alicja Specjalna will apply the same principles of provenance and frugality to their vegetables as they will to the meat, producing dishes like ‘Coal Roasted Cauliflower, Tunworth Sauce, Mushroom Crumb and Truffle’ to complement their more carnivorous offerings.


King Kong Lady

12th-16th March



Sister restaurant to Barcelona favourite, Bar Brutal, King Kong Lady is a ‘bistropical’ (a portmanteau of ‘bistro’ and ‘tropical’) venture by twin brothers, Max and Stefano Colombo. A relaxed bistro dining experience with food inspired by the flavours of South East Asia and Latin America, alongside an adventurous selection of natural wines. Head Chef Mathieu Perez (ex-Aux Deux Amis and Percherons) will be bringing produce-led dishes like ‘Palamós prawns with Madrás Curry’, ‘Soft Shell Crab with Homemade Habanero Mayo’ and ‘Pork and Cuttlefish Meatballs with Miso Sauce’ to the Carousel table.



19th-23rd March


In the former site of James Henry’s ‘Bones’, Jones is an acclaimed Parisian néo-bistro helmed by Henry’s former sous chef Harry Vidler. This British chef, who trained at St John, has earned a cult following in Paris for his regularly-changing menus of sophisticated small plates, all made with carefully sourced local produce. Harry will be bringing these intensely flavourful dishes to the Carousel kitchen this spring with a menu of Jones’ greatest hits including ‘Smoked Eel in Broth with Crisp Broad Beans and Radish’ and ‘Sweet Broccoli Tempura with Piment d’Espelette Mayo’.


Nancy Singleton Hachisu

26th – 30th March


Californian food writer, Nancy Singleton Hachisu, moved to Japan in 1988 after falling in love with a farmer from Saitama. Her adopted home has provided Nancy with endless inspiration for her cooking, resulting in her becoming one of the world’s leading authorities on Japanese cuisine with three best-selling cookbooks. Joining the Carousel team this March, the internationally acclaimed author of ‘Japan: The Cookbook’ (Phaidon, 2018), will be demonstrating her skills and delicate understanding of Japan’s disappearing traditions of preserving and fermentation, while promising subtle Japanese flavours made with the freshest of ingredients.

Subscribe to our newsletter