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One of London’s most innovative culinary institutions, Carousel plays host to a fresh crop of collaborations this summer, with global chef talent spanning Melbourne to Berlin. Take a seat for a shared tasting menu experience where the chefs are centre stage and no two weeks are ever the same.

Going from strength to strength, with over 300 chef residencies under their belt, the team at Carousel have already put their culinary stamp on the summer. This year’s projects include a busy weekend at the Wilderness Festival pop-up market, ten back-to-back nights with Hong Kong icon, Ho Lee Fook, a plant-based series with Indonesian supper club superstar, Rahel Stephanie (AKA Spoons), and a sold-out week with of one of Australia’s most critically acclaimed chefs, Julian Hills of Navi, Melbourne.

From the rotating residency kitchen to their very own Wine Bar, and now popping up at events around the UK, Carousel continues to diversify London’s food scene like no other.


Esca Khoo | 15th – 19th August | BORNEO

Borneo-born Aussie, Esca Khoo, has been making waves across Asia-Pacific with his genre-defying cooking, reimagining familiar Asian flavours with bold and imaginative cooking. Working under heavy-hitters like René Redzepi, Heston Blumenthal and André Chiang, Esca has popped up in stellar kitchens like Eat & Cook (Asia 50 Best, #79); A by Tung (Asia 50 best #98), and iconic Mumbai restaurant Masala Library (50 Best Discovery).

Esca’s Carousel menu will be a playful marriage of culinary cultures, featuring dishes like Tuna Hinava, aromats, gooseberries and trout roe; Sarawak Pork Red Kolo Mee, alliums and slow cooked hen’s egg; and Kalimantan Chicken Bakar Cincane with spiced coconut curry and summer tomatoes.

Gal Ben Moshe | 22nd – 26th August | PRISM, BERLIN

At Michelin-starred ‘prism’ in Charlottenburg, Tel Aviv-born Gal Ben Moshe and his sommelier wife Jacqueline Lorenz, have created a special home for contemporary Levantine fine dining in the city.

Inspired by the historic flavours of the region, menus at ‘prism’ are anchored in the imaginative use of live fire, adding a delicate smoky touch to almost every dish. Drawing on the training from his background in European fine dining including London’s Maze*, Marcus* and Hibiscus**, and an enduring connection to his homeland, Gal’s imaginative menu is far from traditional.

Gal’s week at Carousel will feature creations like Chawanmushi with king crab, fava beans, Arak beurre blanc; and Squid with yogurt, campfire potato, ‘nduja and squid ink; alongside more familiar combinations like Challah and olive oil butter and Lamb with sour cherries, grilled onions and freekeh.

Malli | 29th August - 2nd September | LOS ANGELES

Malli is the Mexican-Jewish pop-up taking the LA food scene by storm, set up by chefs and partners Elizabeth Heitner and Nestor Silva. A merging of two cultures in the kitchen, the menu creatively melds nostalgic Jewish favourites from New Yorker Elizabeth’s past with the Mexican dishes that Nestor grew up eating.

Having spent the last two years selling out residencies across the U.S, Elizabth and Nestor join the Carousel team in their open kitchen for five nights of Malli best sellers such as Bay Scallops with kefir, horseradish, hoja santa; Corn Tamal with pipian verde, smoked buttermilk, morels and green peas; and Candied Camote - coconut dulce de leche, roasted meringue with challah.

George Kataras | 5th-9th September | VANDERVEEN, AMSTERDAM

September will see exciting chef talent from around the world, including George Kataras from Amsterdam hot spot, Vanderveen. The much-loved, Michelin-starred restaurant was forced to close its doors earlier this year but Carousel have lined up George from 5th - 9th September for a one-of-a-kind experience that leans into George’s Greek heritage. Playing with textures and temperatures, George will bring a dash of fine dining finesse to familiar Mediterranean flavours.

Røst | 12th-16th September | MILAN

From 12th - 16th September, Piermaria Trischitta – formerly of 108, Copenhagen – brings his acclaimed low-waste, low-intervention approach from Milan to London, championing forgotten flavours and unloved cuts to create seasonal menus of deceptively simple, ingredients-led dishes that tread the line between tradition and innovation. Think Tomato with purslane and Ispica sesame; Beef tartare with fava bean and pecorino; and Sweetbreads with monksbeard and fennel flower, paired with organic and biodynamic wines (naturally).

Bao La | 19th-23rd September | BRISBANE

Born in Brisbane in 1985 to Vietnamese parents, chef Bao La brought Vietnamese flavours to Hong Kong through his famed brasserie Le Garçon Saigon.10 years later, he made the move to Vietnam, making the switch to vegetarian cooking in the process. Now dividing his time between Vietnam and Australia, Bao La will transport diners to Saigon from 19th - 23rd September with a menu of vibrant dishes that are abundant in aromatic herbs and spices.


The queen of plant-based Indonesian cooking, Rahel Stephanie is back at Carousel. Her previous two Carousel supper clubs sold out in a matter of seconds. This time round she’s bringing her Spoons Dinner Party back with her fully plant-based menu which takes inspiration from the street food and home-style dishes of Indonesia. Expect Bakwan (crispy corn fritters with andaliman-infused whipped tofu); Sate Tempe Maranggi (marinated tempe skewers with a spiced sweet soy sauce); and signature Pandan Berry Blondies to finish. Upcoming dates are available to book on 31st August and 1st September.


Carousel’s own restaurant is a perfectly formed space with a cool yet casual menu of sharing dishes designed to be eaten with a low-intervention wine list that rivals the best in the city. With a weekly-changing pre-fixe lunch menu for just £22 (for two courses) encompassing flavours from Latin America to the Mediterranean, the Wine Bar is a celebration of Carousel’s own chef talent and a reflection of the team’s revolving guest chef collaborations, which continue to provide an endless source of inspiration. Current favourites include Hash brown with ‘nduja and anchovy; Cucumber with chilli oil, sesame and gooseberry; and Grilled bavette with curry leaf butter and salsa verde.


As well as cooking up a storm, quite literally, at Wilderness Festival this year, Carousel will be serving a side of culinary excellence alongside Palms Trax on 19th August. Berlin based producer and DJ, Palms Trax, will serve up a line-up featuring some of the music scene's finest selectors, including Dr Banana, S-candalo, Jennifer Loveless and more whilst the team from Carousel will be slinging some of the finest hot dogs in London. Tickets available here.

For more information, please contact

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