Marylebone’s “engaging and informal” merry-go-round CarouselÂ has announced its first roster of guest chef residencies to kick off the New Year. The restaurant will reopen on 4Â January with the Templeton cousins welcoming Romy Gill MBE, Angelo Sato, and Shuli Wimer into their kitchen for the year’s first set of residencies.
As always, each of the chefs will work alongside head chef Ollie Templeton and his team to prepare a set four or five-course dinner menu showcasing their signature style. Carousel’s front of house team takes care of wine and cocktail pairings for each dinner, tickets for which are all priced at Â£39.50 per person, with drinks and service charged as extra.
4-13 January 2018
Marrying the vibrant flavours she grew up with in India to carefully sourced local produce, Romy has picked up multiple awards for her signature West-Bengal-meets-the-West-Country style, including runner-up spot at the 2017 OFM Awards and an MBE for services to the industry. At her third Carousel residency expect, inventive, expertly spiced dishes such as ‘Spicy Crab on Sourdough with Tamarind Chutney’ and ‘Venison with Green Chilli, Onion, and Spices’.
16-20 January 2018
Half German, half Japanese, Angelo has worked in some of the world’s best Michelin-starred restaurants including Tokyo’s Narisawa (**) and Ryu Gin (***); Eleven Madison Park (***) in New York; and London’s Restaurant Gordon Ramsay (***), Trinity (*), and most recently Restaurant Story (*) where he held the position as Head Chef. His first solo restaurant, ‘Omoide’ is set to be one of the standout openings of 2018, showcasing his style of progressive Japanese cuisine with a European accent. Sato’s residency at Carousel this January will give an exclusive taste of things to come with dishes such as ‘Pork Belly, Daikon and Mustard’; ‘Oyster Tempura with Kombu and Seaweed’; and ‘Custard, Tea, and Burnt Sugar’.
23Â January-3Â February 2018
Shuli’s style is influenced by the many different cultures she grew up with back home in Israel, her time living and working in Tel Aviv and the five years she’s spent cooking at The River Café in London. Her second Carousel residency will feature comforting, feel-good and flavourful dishes such as ‘Warm Borlotti Bean and Tahini Masabaha’ (a variation of hummus); ‘Jewish Gnocchi with Artichoke, Bread and Bone Marrow’; and ‘Seared Cabbage Leaves Stuffed with Beef, Lamb, Potato and Spices served with Preserved Lemon Yoghurt and Zhug’.
Carousel is open Tuesday-Saturday for lunch and dinner. Head Chef Ollie Templeton takes the reins for lunch service, offering a regularly changing seasonal menu of creative small plates such as ‘Smoked Beef Short Rib, Sour Cherry and Pickled Herb Gremolata’, ‘Isle of Mull Scallops, Sea Buckthorn Beurre Blanc and Sea Herbs’ and ‘Hand-made Carbonara with House Cured Guanciale’.