Between January and April the restaurant will host four different up-and-coming chefs, who will each serve a different type of cuisine. The chefs will cook with Carousel’s resident chef and co-founder Ollie Templeton.
The chefs were chosen by the Carousel team for having both ‘innovative style’ and ‘international appeal’.
The ‘Carousel presents…’ set menus will all come in at £35 per person for dinner and £15 per person for lunch, while drinks will be billed as ordered. Customers will be required to pay in advance as Carousel believes this will help avoid food wastage.
The chef residences will include:
- Uyen Luu, 6 to 10 January
Founder of the Vietnamese Supper Club chef Luu will serve ‘an innovative twist’ on traditional Vietnamese cooking. Her residency at Carousel will include dinner service only.
Her signature dishes include Saigon fresh rolls with pork belly, prawns, perilla, mint and coriander; and fern root noodle salad with pistachio and hot mint.
- Henrik Noren and Magnus Villnow of GRO, 14 to 24 January
Swedish chefs Moren and Villnow of GRO intend to bring ‘imaginative’ Scandinavian cooking to their Carousel residency. They will serve a menu of seasonal dishes with a strong focus on vegetables.
- Tom Ryalls, 27 January to 14 February
Ryall, who previously worked at Moro and St John Bread & Wine, will serve a menu inspired by his travels in Spain and Japan.
His cooking will focus on using ancient methods of preserving and will incorporate pickling, smoking and salting techniques. His ‘hunger gap’ menu will serve fish, meat, and ‘nose-to-tail’ lamb dishes which use every part of the animal.
- Yuji Haraguchi and Yuji Ramen, 1 April to 11 April
Chefs Haraguchi and Ramen previously operated a pop-up restaurant together in New York. Haraguchi’s menu at Carousel will serve modern Japanese food.
Typical dishes on his menu will include choices such as miso and uni puree ravioli topped with sea urchin, blood orange and fresh shiso leaf.