Residency

Latest opening: Carousel Fitzrovia  Ollie and Ed Templeton

Latest opening: Carousel

By James McAllister

Carousel has moved from London's Marylebone to Fitzrovia and relaunched as a multifaceted space that marks an evolution for the chef residency restaurant.

Latest opening: Rondo La Cave Hoxton Holborn natural wine bar and rotating residency restaurant

Latest opening: Rondo La Cave

By James McAllister

The Hoxton in London's Holborn has launched an underground wine bar and and restaurant incubator in the basement space previously occupied by Chicken Shop.

Flash-grilled: Rishim Sachdeva  chef behind 'mostly vegan' pop up restaurant concept Tendril

Flash-grilled: Rishim Sachdeva

By James McAllister

The chef behind 'mostly vegan' pop up restaurant concept Tendril on Gail's, cooking with live fire, and why Donald Trump is his dream dinner party guest.

Flash-grilled Manteca chef cofounder Chris Leach

Flash-grilled: Chris Leach

By James McAllister

Former Petersham Nurseries chef Chris Leach launched the recently reopened Manteca with Smokestak’s David Carter late last year, having established the concept during a four-month residency at 10 Heddon Street.

Sustainability-focused concept Fallow to launch 10 Heddon Street restaurant residency

Fallow to launch Heddon Street residency

By James McAllister

Sustainability-focused concept Fallow is to be the next operator to take up residency at rotating pop-restaurant 10 Heddon Street in London’s Mayfair.

Street food brand Le Bun to launch Rotate restaurant residency

Le Bun to launch Rotate residency

By James McAllister

Street food brand Le Bun is partnering with Shoreditch residency restaurant Rotate to launch a ‘one of a kind menu’ of French-American burgers.

The magic roundabout: five years of ever-changing residency restaurant Carousel

The magic roundabout: five years of Carousel

By Stefan Chomka

Since its first dinner on 20 August 2014, ever-changing restaurant Carousel has welcomed over 140 chefs from across the world. Co-founders Ollie and Ed Templeton reflect on half a decade of revolving doors and moving menus.

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