Carousel announces spring residencies
Carousel, Marylebone’s revolving creative hub, has announced its next esteemed line-up of guest chefs covering April through to June.
Alongside the restaurants range of experiences and in-house lunch offering, the Carousel chef residencies allow adventurous Londoners to experience dishes from upcoming talent and cuisines from across the globe. With the help of head chef Ollie Templeton, the visiting chefs design a menu showcasing their technique while utilising the seasonal ingredients available in the UK.
Over the next few months Carousel’s kitchen will welcome talent from as far afield as Toyko and Brooklyn, while closer to home there are also guests from the top European food capitals of Copenhagen and Barcelona. Highlights include Sitka Studio, a restaurant from Kuala Lumpur that prides itself on foraging, pickling and sourcing the best of Malaysian produce, La Banchina, a coastal seafood focused restaurant from Copenhagen and Pablo Lagrange, an imaginative young Argentine chef with a very bright future whose glittering CV includes Noma, Boragó, Mugaritz and Relæ.
Each of these five-course dinners is complemented by bespoke natural wine and cocktail pairings curated by Carousel’s front of house team. Tickets for each residency are available here.
While, the aforementioned lunch menu is available from 12pm-3pm, and changes seasonally. This month’s spring menu, designed by Ollie and his talented young team, features vibrant dishes including ‘Cod, White Soy, Lemon Verbena, Broad Beans’ and ‘Trout, Gooseberry, Grilled Red Pepper, Basil’. The team’s famed housemade pasta dishes will continue with ‘Ricotta and Spinach Agnolotti, Parmesan and Sourdough Broth, Watercress’, while the kitchen have for the first time made their own brie, which will be served alongside tomato and meadowsweet. Bookings for lunch can be made here.
APRIL – JUNE
With previous experience at some of London’s best-loved restaurants (Spring, Ducksoup, Petersham Nurseries), Emily Dobbs went on to pursue her passion for Sri Lankan food. After running a number of pop-ups, Emily has recently released her debut cookbook, Weligama, which has been lauded by the likes of Jeremy Lee and Margot Henderson. She’ll be joining the Carousel team to cook her glorious Asian spreads with dishes of ‘Fried string hoppers with langoustine and sea aster’, ‘Crab curry salad’ and all manner of authentic curries accompanies by traditional sambals and egg hoppers.
Nestled in the Damansara Heights in Kuala Lumpur, Sitka Studio stands out from the local restaurant crowd with having virtually all its ingredients caught, picked, foraged or grown within a few miles of the city. Scottish-Mexican chef Christian Recomio – also founder of the celebrated Moonfish Café in Aberdeen – focuses on traditional techniques like fermentation, brining, pickling, smoking, salting and marinating to showcase the best of Malaysia’s produce. The ambitious, playful tasting menu changes every Friday, featuring dishes like ‘Chicken Parfait, Yuba Skin Tart and Dehydrated Mulberry’, ‘Tare Glazed BBQ Barramundi, Salted Daikon and Daikon Vinegar Cream’ and the legendary ‘Duck Confit Fried Bun’.
A waterfront restaurant in Copenhagen, La Banchina is an ethically-minded creation that cooks with everything the sea can provide. Ex-Relæ chefs Daniel Runge Christensen and Kieran McLaughlin ensure everything is biodynamic with local suppliers such as herbs from legendary forager Thomas Laursen and fish from sustainable supplier Fiskerikajen. Named by the White Guide as one of the best seafood destinations in Denmark, expect an extraordinary tasting menu of coastal delights with dishes such as ‘Pike Perch, Bergamot and Mussel Juice’ and ‘Squid, Ramson and Beach Beet’ that will reflect the tiny wooden cabins seaside location.
Founded by four friends (three sommeliers and one chef) Babette is local neighbourhood bistro in Stockholm that focuses on Italian small places complemented by a weekly changing wine list. A popular Sunday night destination for Stockholm’s thriving community, the relaxed convivial restaurant has a reputation for punchy and flavour-packed pizzas, such as smoked beef, soft-baked fig, Parmesan and spicy tomato, alongside simplistic dishes of ‘Rainbow Trout, Celeriac, Lemon and Sorrel’ and ‘Veal Tartare, Parmesan and Colatura’.
28th May – 8th June
A young Argentinian chef, Pablo Lagrange’s food is focused on his memories of the Argentinian plains and has an intense tie to the location of his ingredients. His compelling ethos has been shaped through his previous posts at Noma (**), Boragó (World’s 50 Best), Mugaritz (**), Relae (*), to name a few. For the last three years, Pablo has lived in Barcelona and has been popping up in cities across the globe, while most recently he was recognised as one of San Pellegrino’s top ten young chefs 2018. He will be bringing the flavours of Spain and Argentina to Carousel with a menu of dishes such as ‘Smoked Brisket Empanada and Criolla Sauce’ and ‘Hake, Inked Vegetables, Caramelised Onion, Sweet Corn, Toasted Hazelnut Purée, Mushroom Powder, Dill Oil’.
11th – 15th June
Chet Sharma’s exciting new project has been years in the making. Marrying the best of traditional Indian produce with a more contemporary outlook, elegant dishes such as ‘Crab Custard with Saffron and Kewra’, ‘Milk-Fed Veal with Mooli and Tej Patta’ and ‘Peach, Clove and Ulmaria Shrikhand’ illustrate a thoughtful approach that owes as much to Chet’s upbringing immersed in the ingredients and flavours of the Indian subcontinent as it does to the techniques that he refined as a development chef for some of Europe’s most celebrated restaurants, among them Mugaritz (**) and L’Enclume (**). This exclusive preview of Chet’s upcoming London opening promises to provide the ‘missing link’ in Indian cuisine.
18th – 22nd June
Head Chef of HOUSE, a restaurant located in Tokyo’s Nishiazabu neighbourhood, Yuji Tani focuses on crafting Japanese dishes using French culinary techniques, with the aim to bring out the ultimate flavour of each carefully sourced ingredient. This approach, alongside Yuki’s close relationship with small-scale produces from across Japan, has quickly turned HOUSE into a cult-favourite. Yuji joins us in June, before heading to Brooklyn for the opening of HOUSE NYC, expect an array of ‘homestyle’ dishes that have become famous in his intimate open-kitchen in Japan, such as ‘Endive Salad with Shaved Burdock and Marinated Mushrooms’ and ‘Steamed Yellowtail with Fried Fava Bean and Japanese Pepper’.
25th – 29th June
Husband and wife team Felipe Donnelly and Tamy Rofe draw the crowds to this Brooklyn restaurant with their Latin American-inspired farm-to-table cooking and their legendary Sunday asados. Grilled meats feature heavily on Colonia Verde’s menus with dishes like ‘Lomo al Trapo’ (beef tenderloin, covered with salt and wrapped in a wet cloth before an appointment with the wood-fired grill)’ and ‘Bone Marrow, Black Adobo, Chimichurri, Pão de Queijo Toast’ providing a thrilling nod to Donnelly’s Mexican and Colombian roots. Carousel’s own head chef and co-founder, Ollie Templeton, will be heading to New York shortly afterwards for the return leg, a Carousel flavoured cookout in Colonia Verde’s back yard.