CELEBRATE GLOBAL CUISINE WITH CAROUSEL
29/03/2022
Hot on the heels of their sell-out February experiences, award-winning culinary hub, Carousel, is stepping into spring with a refreshed roster of international chef residencies, workshops, and events at their new home on Charlotte Street.
This will include collaborations with chef talent from Mexico City, NYC and Bordeaux, all showcasing menus created specifically for Carousel in the dedicated guest chef dining room and open kitchen. These will run in tandem with Ollie Templeton’s new menu of seasonal small plates, available throughout the day in Carousel’s easy-going wine bar, and Goila Butter Chicken in ‘No. 23’, the twelve-seater launch pad for exciting new concepts from around the world.
Chef Residencies
Mexico City
22nd March – 2nd April
A captivating chef with proudly indigenous roots, Hugo Durán has developed an unmistakable culinary language inspired by his travels through central Mexico, Oaxaca and the Yucatán. His mission is to celebrate Mexico’s indigenous cultures on the plate.
The menu is as delicious as it is beautiful. Think ‘Langoustine Sikil Pak; Wild bream tataki with corn nuka zuke; Grilled octopus with corn masa and yellow miso mole, and Chocolate sorbet with rhubarb and hoja santa.
Popina, Brooklyn
5th - 9th April
Brooklyn’s Popina is a beautiful blend of soul food and elevated Italian classics from Chef Chris McDade. Since 2017, Chris has been pairing his Deep South upbringing with his love of classic Italian food at Popina, which has become famous for dishes such as a ‘Hot Chicken Milanese with Ranch Dressing’ and ‘Arancini with Honey and Butter’, made with Carolina Gold Rice.
Expect a standout menu of (Deep)-Southern Italian beauties like ‘Appalachian grits and squash romana; Ham hock and collard green rotolo; and Hot fried rabbit; ending with Chris’s famous dessert ‘Bourbon Chocolate Pot de Crème.
Bordeaux
12th - 16th April
Originally from the French oyster town of Arcachon, Alice trained at the prestigious Institute Paul Bocuse before working under Alexander Couillon at two-star La Marine. She recently returned to France after three years in Denmark, where she rose through the ranks at Noma and was later entrusted with the farm-to-table experience at organic farm Birkemosegaard.
Menu highlights include Pan-fried plaice with wild beach herbs, brown butter and pine needles; Kelp-cured turbot, confit shallots and ramson flowers; and Organic grass-fed lamb with wild goose foot, wild currants and crème fraiche.
Helsinki
19th - 23rd April
Ina Niiniketo is an incredibly cool cookbook author and chef from Helsinki with a passion for intense flavours, seasonal ingredients and imaginative menus. She has spent eight years in some of Stockholm’s best kitchens, most recently The Sparrow and Tak. Next on the agenda is a first restaurant of her own, back in her hometown. But first, Carousel.
Ina’s food is based on a love of timeless Parisian elegance combined with Japanese and Nordic minimalism. Signature dishes include Elderflower with caviar and asparagus; Rose, umeboshi, shiso, and sashimi; and Tagettes, saffron and meringue.
Barcelona
26th - 30th April
Having taken Barcelona, Paris and Mexico City by storm with his sell-out pop-ups, Juan Pescador brings authentic Mexican food to the fore, working with the best produce he can get his hands on to put his own unique stamp on traditional recipes.
From smoked guacamole to fish tostadas with ‘recado negro’ sauce the results are outstanding. Join Metl’s second spin on the Carousel after a sell-out week of Scallop & green mandarin ceviche; and Duck carnitas in 2019.
And beyond...
Further into spring, residencies will showcase the cooking of Franco-Palestinian chef, Fadi Kattan of Fawda, who will take guests on a culinary journey through Palestine. Running 3rd – 7th May, the unique dining experience will take guests on a journey encompassing dishes inspired by Jerusalem, Jericho, Gaza, Bethlehem and Jaffa. From 10th – 14th May Fallachan’s Craig Grozier will focus on the breath-taking abundance and variety of ingredients that Scotland’s natural larder offers with a progressive fine dining menu of foraged flavours.
For further information and assets, please contact Harriet on harriet@gemmabellandcompany.com
