CAROUSEL'S SUMMER CHEF RESIDENCY LINE-UP
10/05/2022
Forever innovating and constantly striving to showcase the best talent from around the world, award-winning hub, Carousel, continues to be at the forefront of the London dining scene. Brothers Ed and Ollie Templeton have created a calendar of creative, culinary, and cultural experiences and chef collaborations to fill the summer.
Guest residencies come to Charlotte Street from Paris, though to Tel Aviv, the coast of Cornwall, Nashville and California’s famed wine county of Napa. Each residency, chosen for their trailblazing attitude towards cooking, has created an exclusive menu for Carousel to be showcased in the dedicated guest chef dining room and open kitchen.
These will run in tandem with Ollie Templeton’s menu of seasonal small plates, available throughout the day in Carousel’s easy-going wine bar and terrace, and ‘No. 23’, the twelve-seater launch pad for exciting long-term residencies and new concepts.
Chef Residencies
THOMAS COUPEAU
PARIS
10th - 14th May
Thomas Coupeau is a rising star of new wave French bistronomy. Growing up in his family’s Vietnamese restaurant in La Rochelle, he made his name at Carbón in Paris, where his compelling brand of “fire grilled” alchemy set Le Marais alight. This May, Carousel will play host to Thomas’ first ever London appearance.
The imaginative and impeccably executed menu of seasonal produce includes dishes such as Gnocco fritto with taramasalata and parmesan; White asparagus with shrimp and elderflower; and Turbot with pepper sauce, spring onions and samphire.
HAIKARA
PARIS
17th - 21st May
Inspired by the laid back izakayas of Tokyo, Haikara is a sake cocktail-fuelled riot of XXL flavours from Japanese-French duo Sho Miyashita and Jérémy Mégaly Think small plates, huge flavours and a whole load of fun.
Sho and Jérémy are serving up their greatest hits, from Karaage chicken, smacked cucumber kimchi and silken tofu doused in sizzling crispy chilli oil; through to Sautéed eryngii mushrooms in butter, soy and garlic; Bacon okonomiyaki with bulldog sauce, mayo and katsuobushi; and Whole steamed day boat fish with ponzu, chilli oil and spring onions.
CORNWALL
24th - 28th May
One of the most influential women in the industry, Emily Scott's seasonal approach to the South West’s peerless local produce, has made her eponymous restaurant in Watergate Bay one of Cornwall's hottest tables. After classical training in London and France, Emily made her name at the Harbour Restaurant in Port Isaac and the St Tudy Inn, where as chef-owner she represented her adoptive home on Great British Menu.
Her pared back, produce-led menu features Gurnard cured in Emily’s citrus vodka, with buckthorn, blood orange and green chilli; and Hand dived scallop, miso beurre blanc, kohlrabi and green apple.
ALENA, THE NORMAN, TEL AVIV
7th - 11th June
2020 Carousel alumni, Omer Shadmi and Daniel Zur, have taken Israel’s culinary capital by storm as the joint head chefs of Alena at The Norman Hotel, Tel Aviv. Growing up together in Israel’s Jezreel Valley, they have risen through the ranks of acclaimed kitchens like The Barbary and River Café (London), Pauly Saal (Berlin) and L28 (Tel Aviv) and are now making waves of their own.
The menu weaves together Israeli and Middle Eastern influences, showcasing fresh, colourful ingredients and bold flavours designed to be shared. Think ‘road style' bagels with zaatar and sumac onions and grated tomatoes and spicy mashwia; Grilled gem lettuce with a hot yoghurt sauce, brown butter and almonds; and Galilee egg yolk raviolo, feta cheese, aubergine oregano butter and lemon.
Napa, California
21st - 25th June
One of the top one hundred wineries in the world, Ashes & Diamonds is a Californian vineyard with a difference. The complex and subtle wines showcased by Kashy Khaledi at the vineyard, paired with the market-driven cooking of head chef Ethan Speizer, make for an unforgettable experience.
Ethan has created a summery menu that matches A&D's wines including Rillettes of smoked trout, MG’s Fermented Potato Bread with crème fraiche and herbs; Sungold tomato tostada with salsa negra, rancho gordo midnight bean and crema; and Grilled beef with summer lettuces, California miso and wild garlic.
LOU
Nashville, TN
28th June - 2nd July
At Lou, in Nashville's Riverside Village, California-born Mailea Weger has transformed a neighbourhood house into an all-day-café-brunch-spot-small-plates-natural-wine-bar where the fresh and thoughtful dishes change with the seasons and bring together assorted influences from a career spent cooking in Paris, New Orleans, NYC and LA. Mailea and the team are scouting sites for an imminent opening of an insouciant Parisian sister restaurant for Lou.
Lou's Carousel menu is billed as drinking foods of the American south, and includes Smoked mussels with miso horseradish cream, fried bread and mustard greens; Crispy half duck with Chinese five spice, almond chilli oil and cara cara glaze; and a dessert of Brunost custard, passion fruit and speculoos funnel cake.
For further information, please contact Harriet on harriet@gemmabellandcompany.com.
