Carousel announces its upcoming line up of guest chef residencies for Summer 2018

Carousel, Marylebone’s revolving creative hub, has announced its upcoming roster of guest chef residencies, showcasing a plethora of global talent as well as home-grown rising stars.

As ever, each of the talented chefs will work alongside Head Chef Ollie Templeton and his team to prepare a four or five-course dinner menu that showcases their signature style, using seasonal produce from the British Isles. For this roster Carousel is playing host to an outstanding range of international chefs. Among the highlights are Err, the latest concept from chefs Bo and Dylan, of Bangkok’s world-famous Bo.lan, with a menu of authentic Thai drinking food; Palmiro Ocampo from Lima, formerly of Noma, Geranium and Mugaritz, who champions a zero-waste approach to food, aiming to eliminate extreme hunger in Peru by 2030; as well as the return of Toshio Tanahashi, Kyoto-based master of shojin-ryori, an entirely vegetable based style of cooking introduced to Japan in the 7th century by Buddhist monks from China.

Carousel’s front of house team takes care of wine and cocktail pairings for each dinner, tickets for which are all priced at £39.50 per person. With this season of chefs hailing from some of the world’s most revered culinary hot spots, from Boston to Bangkok, the line-up cements Carousel’s reputation as the place to experience the best restaurants from around the world in the middle of London.


Asta [Boston]

3rd – 7th July 2018

The ever-revolving menu at Asta in Boston reflects rising star Alex Crabb’s enthusiasm for the incredible bounty of ingredients growing in New England. Using a variety of styles and techniques, the James Beard Award nominee will showcase a menu of beautifully created dishes like ‘Cold Strawberry and Tomato Soup’ and ‘Whole Roasted Zucchini with Za’atar, Ajo Blanco and Crispy Lamb’, showcasing the flavours of the American northeast.

Palmiro Ocampo [Lima]

10th – 21st July 2018

Having worked at Noma, Geranium, el Celler de Can Roca, Mugaritz, and Atelier de Joël Robuchon, Palmiro Ocampo is now using his culinary experience to champion zero food waste, spearheading a campaign to eliminate extreme hunger in Peru by 2030. Palmiro uses cutting edge techniques to create innovative dishes such as ‘Rescued Lemon’ (confited lemon skins filled with yucca ice cream), made from the leftovers of Peru’s most popular culinary exports – ceviche and pisco sours.

Toshio Tanahashi [Kyoto]

24th – 28th July 2018

Kytoto-based “vegetable whisperer” Toshio Tanahashi returns for his second residency at Carousel showcasing the art of shojin-ryori, an entirely vegetable based style of cooking which was introduced to Kyoto monasteries by the Chinese in the 7th century. Toshio’s ‘sesame tofu’ is painstakingly ground by hand in a traditional suribachi and is one of Carousel’s all-time classic dishes.

Sushi Sho [Stockholm]

31st July – 4th August 2018

Half-Swedish, half-Japanese, Carl Ishizaki is the creative force behind Stockholm favourite Sushi Sho.

The twelve-seater, Michelin-starred restaurant features daily-changing omakase menus of tsumami ‘drinking snacks’ and nigiri, all served to an 80s soundtrack. Ishizaki’s focus is on fresh seafood and impeccable flavour combinations such as ‘Soy Cured Egg Yolk, Okra, Toasted Rice, Octopus and Abalone’ and ‘Seared Langoustine brushed with Sake and Soy’.

Restaurant C [Amsterdam]

7th – 11th August 2018

Chef Arnout van der Kolk’s residency at Carousel will give diners an intriguing insight into what different temperatures can do to different ingredients. Achieving such precision takes skill, which Arnout has gained in the country’s most lauded establishments (** Restaurant Ciel Bleu, *** Oud Sluis and ** Aan de Poel, amongst others). Arnout’s choice of ingredients are key to the overall experience, expect dishes including his sub-zero creation of ‘Chocolate, Peanut, Banana and Caramel’.

Le Grand Bain [Paris]

14th – 18th August 2018

Edward Delling-Williams opened neo-bistro Le Grand Bain, in Belleville, after heading up the kitchen at the ever-popular Au Passage in Paris. Before that he cut his teeth at St John in London. Le Grand Bain’s ever-changing, seasonal menu of “combustible little bombs, whose fuses are lit live in the windowed kitchen” [Le Fooding] features the likes of ‘Oysters smoked with apple wood’ and ‘Yellowtail tartare with fennel, crispy pork skin, and fresh herbs’ accompanied by an adventurous selection of wines.

Rafael Cagali

21st – 25th August 2018

Having recently helped open Aulis London, Simon Rogan’s boundary-pushing Soho development kitchen, Brazilian Rafael Cagali’s residency at Carousel marks the beginning of his solo career. After working in the kitchens of world-class restaurants including The Fat Duck (***) and Martin Berasategui (***), Rafael created a series of pop-ups where he would serve multi-course tasting menus to just eight diners in a secret location. His menu at Carousel will include a series of perfectly balanced dishes, from ‘Cured Arctic Char, Tomato Essence, Kohlrabi and Dill’ to ‘Chlorophyll Tortellini, Deer and Nettles’.

Err [Bangkok]

28th August – 1st September 2018

Err is the latest labour of love from chefs Bo and Dylan (of Bangkok’s Bo.lan no. 19 in the World’s 50 Best) focusing on Thai drinking food. The co-founders create tapas-style dishes using authentic processes; hand-pounding the curry pastes and pressing the coconut cream every day. Expect sharing plates such as ‘Issan Style Pork Sausage cured with Organic Gaba Rice’ and ‘BBQ Pork Ribs China Town Style’ accompanied by experimental cocktails including their ‘GMtini’, made with ‘“Mr Popcorn” Corn Spirit, Lime, Thai basil and Cinnamon’.

Experiences & Workshops

Alongside the regular foodie favourites – Chinese Laundry’s Dumpling Making Masterclass (21st & 22nd July), Pasta Making with Ollie Templeton (29th September), and Matt Varona’s Wine Tasting (13th July & 28th September) – this summer sees Carousel introduce a number of all-new experiences, including a Shojin-Ryori Masterclass with Toshio Tanahashi  (28th & 29th July)  and Cult Vinegar’s workshop (7th July, 11th August & 29th September) which will teach guests the process of creating small batches of vinegar using leftover wine. Carousel’s own Tara Guinness (21st July, 11th August) will also be hosting Butter & Cheese Making and Vegan Cookery workshops in July and August.

Other Collaborations

This July (26th,27th & 28th), Carousel will be taking their open kitchen ethos to Tate St Ives for a one-off weekend of cooking, creativity and art with Swedish-Japanese chef Carl Ishizaki, of Stockholm’s Michelin-starred Sushi Sho. Carousel will partner up with Carl and Tate St Ives Head Chef Fraser Bruce to create a unique Cornish-inspired sushi experience, using the finest local seafood and produce. The Carousel team will also be heading down to brand new music and arts festival, All Together Now in Ireland, on the 3rd, 4th & 5th August. In the grounds of Curraghmore House, Co. Waterford, they will serve up a menu of charcoal grilled treats with an Irish flavour like ‘Grilled Corn, Fermented Chilli and Coolea’, along with homemade flat breads and signature cocktails. And finally, Ollie Templeton will be representing Carousel for the first time at Meatopia, Tobacco Dock. His dish, created especially for Meatopia, will be available on Friday 31st August  (details to be announced closer to the time).



71 Blandford Street, Marylebone, London, W1U 8AB

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For more information on Carousel or to request press images please contact Tori Slater at Gerber Communications: T: 02030400885

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