CAROUSEL 2022 RESIDENCIES
06/01/2022
Award-winning culinary hub Carousel is well and truly solidifying the culinary credentials of Fitzrovia at their new home on Charlotte Street, kicking off the year with a characteristically eclectic roster of residencies.
This will include collaborations with chef talent from Berlin, Paris and Barcelona, available in Carousel’s guest chef dining room (pictured above). These will run in tandem with Ollie Templeton’s first ever neighbourhood restaurant, located at the front of the site, and the launch of Goila Butter Chicken, next door at ‘no 23’, the team’s new twelve-seater launch pad for exciting new concepts from around the world.
Chef Residencies
ERNST, BERLIN
4th – 8th January
Currently at Ernst, Berlin, as part of a three-man team serving 30 course tasting menus to eight guests at a time, Dimi has gained experience from restaurants across the globe, including Boragó in Chile (no. 38 in the world) and Copenhagen’s two Michelin-starred star Alchemist. He will be opening a restaurant of his own later this year. Watch this space.
Dimi’s Japanese-inspired 15 course menu features elegant, perfectly balanced dishes like ‘Miso Crisp | Sunflower Seeds | Koji Honey’, ‘Lamb Rib | Kyoto Sichimi | Pickles’ and ‘Milk Ice | Caramelised Seaweed’.
DAME JANE, PARIS
11th – 15th January
The enduring popularity of low-intervention wine bar, Dame Jane, is all down to the brilliance of Julie Caute, an instinctive, inquisitive, self-taught talent. Guided by the seasons and with a few magic ingredients up her sleeve, her original, technicolour cooking packs a serious punch.
Expect innovative twists on seasonal dishes including roasted squash with smoked egg yolk, orange mousseline, hazelnut and shiso; oyster with coffee ponzu and pulled king oyster mushroom; deep fried silken tofy with gochujang mayo, fried capers, herbs salad and lime; and a desert of black beer pudding with confit kumquat.
LA TEXTIL, BARCELONA
18th – 22nd January
Argentino Pablo Lagrange returns for a third spin on the Carousel. Now at the helm of LA TEXTIL, an impressive new culinary and craft beer laboratory in Barcelona’s Gothic quarter, Pablo uses the Josper grill to explore cold-smoking textures, ashes, aromas and colour. Mind blowing techniques honed in the kitchens of Noma, Relæ and Mugaritz.
Pablo’s creative dishes will include grilled corn and black sesame butter; bavette, grilled lettuce sauce and pickled stems; burnt leek and romesco; and brioche ice cream, candy ginger and beer for dessert.
25th – 29th January
Returning for her fifth Carousel residency, the acclaimed chef, food writer, author and broadcaster, Romy Gill MBE, will be serving another bountiful feast of vibrant West-Bengal-meets-the-West-Country flavours, weaving together myriad ingredients from her extensive travels through India and her intimate local knowledge of seasonal British produce.
Dishes include Amritsari masala marinated mackerel with tamarind chutney; spicy crab with nigella seed flatbread; and laal mass wild boar curry. Vegan alternatives are available for all six courses.
Experiences
Burn’s Night – Six Hands Dinner
25th January
Carousel has stolen some of the best of Scotland’s chefs for Burn’s Night this year, each of whom will showcasing the best of Scottish fare from Fife to Ullapool and Edinburgh. Each course will be prepared by a different chef, including Sam Yorke and Tomás Gormley of fine-dining Heron, Amy Elles of seaside Harbour Café, Shaun Haggerty from Glasgow’s Epicures and David Smith of the boutique bolthole, The Dipping Lugger.
Empanada Masterclass
Saturday 22nd January
Argentine Pablo Lagrange (Noma, Relæ, Mugaritz) takes a break from his residency for this Saturday afternoon masterclass. Guests will learn how to roll their own dough, before making two kinds of empanada, accompanied by homemade chimichurri and criolla sauces. Pablo will also demonstrate the art of making chorizo before everyone tucks into their own creations, along with choripan fresh from the grill.
Wine Tasting with Gigi Isola
Wednesday 26th January
Carousel regulars will know that restaurant manager Gigi has an eye for recherché wines (often natural, always worthy of a second bottle). Expect an informal, informative approach as Gigi takes guests on a tour of low-intervention and lively, natural wines served at the new Wine Bar.
