CAROUSEL ANNOUNCES ITS 2023 GUEST CHEF LINE-UP

As their busiest residency year so far draws to a close with a record 52 chefs joining them in 52 weeks, Carousel announces its guest chef calendar for 2023. One of London’s most innovative culinary institutions, the revolving restaurant will play host to a fresh crop of collaborations with global chef talent from Nashville to Milan. As ever, guests take their seats at 7pm for a shared tasting menu experience where the chefs take centre stage at the dining room's theatrical kitchen island.

Frangente, Milan 10th - 14th January

Kicking things off is Federico Sisti from Milan’s must-visit Frangente. Riding the wave between tradition and innovation, keen surfer Federico’s seasonally-led menu takes regional favourites from Lombardy and Emilia-Romagna to new levels; think Lasagne Verde, Duck Ragù; Pumpkin Risotto, Taleggio, Hazelnuts; and Veal Shoulder, Mushroom Cacciatore.

Little Jarana, Mallorca 17th - 21st January

Next up is Little Jarana, from the picturesque beachside town of Deiá, Mallorca. Meaning ‘little party’ the much loved summer pop-up is the epicurean expression of owner Abraham Artigas' infectious sense of hospitality. Expect contemporary Mediterranean favourites like Razor clams, lardo and chipotle and Gnocchi, bottarga and fennel, paired with lively low intervention wines.

Incheon, Annandale (VA) 24th - 28th January

The Korean restaurant achieved instant critical success when it opened in the DC suburb of Annandale last summer. There, Southern Californian Justin Ahn sets pulses racing with tasting menus made up of imaginative and impeccably presented creations like Pork cheek ssam and pickled Napa cabbage and Jjampong, a spicy seafood stew served with hand cut noodles.

Nudo, Ibiza 31st January - 11th February

Nudo is what happens when three passionate and extremely well-travelled ex-Noma chefs join forces to take over a beachside restaurant in Ibiza. Making the most of its close proximity to the sea, the ingredient-led menu is made up of creative seafood dishes, peppered with global influences. On the menu? Wild scallop tartare and sorrel leaf, Crispy fried prawns with burnt butter and fresh lime and Smoked paprika and beetroot-glazed squid.

Husk, Nashville (TN) 14th - 18th February

At Husk, in Nashville, executive chef Ben Norton is redefining what it means to cook and eat in the South. Reinterpreting the bounty of Tennessee and the surrounding area, Husk’s proudly southern identity is rooted in Norton’s close relationships with local farmers and the restaurant’s own kitchen garden. Signature dishes include Devilled eggs, pickled okra and trout rot, Bear Creek beef tartare with crawfish XO and New Orleans BBQ shrimp with marsh hen mill grits.

Fast approaching 300 residencies, Carousel’s guest chef kitchen continues to showcase some of the most exciting culinary talent from around the world, as well as rising stars from closer to home. Keep an eye on the Carousel website for the complete guest chef line-up.

For further information, please contact Jess on jess@gemmabellandcompany.com.