Carousel announces its upcoming line up of guest chef residencies

Carousel, Marylebone’s revolving creative hub, has announced its upcoming roster of guest chef residencies taking us into the spring months.

 As always, each of the esteemed chefs will work alongside Head Chef Ollie Templeton and his team to prepare a set four or five-course dinner menu that showcases their signature style. Kicking things off in February will be Glaswegian hot spot Alchemilla, whose head chef Rosie Healey will showcase her modern, sharing approach to Mediterranean cooking. Rosie is followed by the return of acclaimed Mexican chef Santiago Lastra, formerly of Mugaritz and Bror, and recently René Redzepi’s right hand man at NOMA Mexico. Locavore favourites Elements (Pyrénées-Atlantiques) and Le Pourquoi Pas (Brittany) are up next, each demonstrating their own unique approach to French gastronomy, while guests will be treated to a fortnight of contemporary Scottish cooking in March with the arrival of Scott Smith of Edinburgh-based Norn. 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, while drinks and service are charged as extra.

Carousel Schedule: February – March 2018


6TH-10TH February

Glaswegian Rosie Healey cut her teeth in London at Ottolenghi and Spitalfields’ Jago, before moving back north of the border a little over a year ago to open Alchemilla. The restaurant has proved an instant hit with Glasgow’s discerning foodie crowd, specialising in daily-changing menus of simple, fresh Mediterranean food that’s made for sharing. Rosie keeps ingredients to a minimum but maximises impact with beautifully conceived, crowd-pleasing dishes such as ‘Octopus, Blood Orange and Thyme’ and ‘Ox Heart, Green Chilli, Parsley and Za’atar’.



13th – 24th February

After earning his stripes at Mugaritz, Santiago Lastra left the Basque Country to join the team at Bror in Copenhagen, where he picked up a San Pellegrino award as one of the best young chefs in Scandinavia. Following experience working in the kitchens at Nordic Food Lab, last summer the acclaimed Mexican chef assumed the role of René Redzepi’s right hand man at NOMA Mexico, where he sourced the pop-up’s breath-taking spread of unique and unusual ingredients from small scale suppliers across the country. Returning for his third Carousel residency, which includes a stint during the restaurant’s hugely popular Tate Modern collaboration last summer, Santiago will bring a menu that demonstrates his skill in using local ingredients to realise ambitious and creative dishes like ‘Chilpachole De Jaiba’ (Crab, Tarragon and Mezcal Broth), each deeply rooted in his Mexican heritage.

ELEMENTS [Bidart, Pyrénées-Atlantiques]

27TH February – 3rd March

Eulogised by respected French food guide Le Fooding as “audacious, delicious, punk…” and “an address like no other”, this award-winning locavore bistro from the coastal town of Bidart in the French Basque Country specialises in rough, elemental cooking with an emphasis on fire and smoke. Chef and owner Anton Orjollet has earned widespread acclaim for his commitment to provenance. All the ingredients he uses are 100% organic and ethically sourced from suppliers within a 70km radius of the restaurant. The menu changes daily, often during service, and is wholly sugar, gluten and lactose free. Dishes such as ‘Teppanyaki-Style Hake, Broad Beans, Peas and Cauliflower in Almond Milk’ are all accompanied by natural and biodynamic wines from “conscientious” vineyards. In association with Atout France.

LE POURQUOI PAS [Dinard, Brittany]

6th – 10th March

Brittany is the principal destination in France for seafood, and local boy Julien Hennote, head chef at Le Pourquoi Pas at Castelbrac knows how to extract every last bit of flavour from the day’s catch. Julien’s ambitious menus feature precise and immaculate dishes such as ‘Salt Cod Brandade with Buttermilk Emulsion, Black Garlic Dip and Glazed Baby Vegetables’ and ‘Diver Scallops with Salted Butter, Braised Leeks and Buckwheat Infusion’, and his menu at Carousel this March will be no different, offering a true taste of local French seafood. In association with Atout France.

 NORN [Edinburgh]

13th March – 24th March

 Scott Smith and his team are committed to providing an “exciting and creative” dining experience that does justice to the best of Scottish produce and producers. Offering daily-changing tasting menus that vary seasonally, the Edinburgh restaurant has earned rave reviews from the likes of Marina O’Loughlin who said of her meal “course after course…and there’s no let-up in excellence”. Scott takes inspiration from his country’s proud cooking heritage, adding modern techniques and inspiration to give diners his own unique representation of Scottish cuisine. Creations include sourdough made with Orcadian beremeal, an ancient strain of barley, and Shetland black potatoes served with crab, buttermilk and Crowdie, a cow’s milk cheese introduced to Scotland in the 8th century by the Vikings.

Carousel is open every Tuesday to Saturday for lunch and dinner. From 12pm-3pm, Head Chef Ollie Templeton and his team take the reins for lunch service. From 6th February they will introduce a new, larger seasonal menu featuring crowd-pleasing dishes such as homemade ‘Bucatini with ‘Nduja Butter, Black Mustard and Stracciatella, ‘Cornish Mussels, Forced Rhubarb and Samphire’ and their own signature ‘Churros with Jersey Cream and Dulce De Leche’.



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