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CAROUSEL LONDON
We’re talking big name chefs from all over the world, workshops, talks and masterclasses, live performances and exhibitions from an exciting new crop of contemporary artists. All hand picked by us, for you. No two days here are ever the same. Creative, culinary or cultural, whatever you’re into, you’ll be sure to find inspirationin our
WORKSHOPS | CAROUSEL-LONDON No two days at Carousel are ever the same. And not just in the restaurant either. Since opening our doors five years ago, we’ve fast become one of London’s most vibrant and varied creative hubs, playing host to an ever-changing line-up of art exhibitions, film screenings, photography masterclasses, live acoustic sessions, cookery workshops, wine tastings, wildlife drawing classes and RIGHT THEN BY THOMAS STRAKER RIGHT THEN. Thursdays, Fridays, Saturdays & Sundays from 16th April. Right then. Let’s take this outside. We’ve given the Carousel garden a ridiculously fresh makeover just in time for the hotly anticipated return of outdoor dining (and fun). And if that wasn’t exciting enough, we’ve teamed up with our old friend Thomas Strakerfor a
GUEST CHEFS
One sitting – doors open at 7pm for a 7.45pm start. Joo Won has always dreamed of opening a little place of his own in London, somewhere dedicated to tasty, simple and comforting food, natural wine, and his first love: Korean fried chicken. Marrying seasonal British and European ingredients and techniques with “just a littleaccent of Korea
HOT 4 U | CAROUSEL-LONDON Eddy Tejada and Matthew Scott are HOT 4 U, one of the breakout success stories of this weird old year. What began as an impromptu project to "stave off boredom during a pandemic" has quickly transformed into a tie dye carnival of zero waste and zero f*cks that has taken thecapital by storm.
JIMMY'S FRIED CHICKEN Jimmy’s Fried Chicken is another lockdown success story, and we can’t get enough of it. What started out as a bit of fun to keep chef James Murray “out of trouble”, soon grew feathers and took flight, serving outrageously good, product-led chicken to the peopleof Edinburgh from a
THE DOUBLE RED DUKE
The Double Red Duke. 8th – 12th December. Find us someone who can handle a piece of meat better than Richard Turner, and dinner’s on us. Sadly for you that offer excludes Richard’s partner in crime, Richard Sandiford, who is himself a red-blooded veteran of Hawksmoor, Pitt Cue and countless other meccas of carnivorous pleasures. SPENT COFFEE GROUNDS COOKIE RECIPE Combine the coffee grounds, baking powder and salt in a mixing bowl. In a large bowl, whisk the eggs with an electric whisk for about 6 minutes adding the sugar a little at a time. The eggs should triple in size. Fold in the cooled chocolate mixture, then fold in the coffee grind mixture until just combined, being careful not to over mix. JOO WON | CAROUSEL-LONDON.COM Joo Won has always dreamed of opening a little place of his own in London, somewhere dedicated to tasty, simple and comforting food, natural wine, and his first love: Korean fried chicken. Originally from Busan, South Korea’s second city, Joo moved to Europe to seek his fortune as a pastry chef in Paris, “the mecca of gastronomy atthat
TOSHIO TANAHASHI X CAROUSEL SHOJIN-RYORI WEEKEND ‘Vegetable Whisperer’ Toshio Tanahashi returns to Marylebone with a shojin-ryori double header celebrating this fascinating plant-based style of cooking. Introduced to Kyoto monasteries by the Chinese in the 7th century, shojin is all about “moving forward whilst respecting the old, and keeping oneself pure” and Toshio is a truemaster of his art.
CAROUSEL LONDON
We’re talking big name chefs from all over the world, workshops, talks and masterclasses, live performances and exhibitions from an exciting new crop of contemporary artists. All hand picked by us, for you. No two days here are ever the same. Creative, culinary or cultural, whatever you’re into, you’ll be sure to find inspirationin our
WORKSHOPS | CAROUSEL-LONDON No two days at Carousel are ever the same. And not just in the restaurant either. Since opening our doors five years ago, we’ve fast become one of London’s most vibrant and varied creative hubs, playing host to an ever-changing line-up of art exhibitions, film screenings, photography masterclasses, live acoustic sessions, cookery workshops, wine tastings, wildlife drawing classes and RIGHT THEN BY THOMAS STRAKER RIGHT THEN. Thursdays, Fridays, Saturdays & Sundays from 16th April. Right then. Let’s take this outside. We’ve given the Carousel garden a ridiculously fresh makeover just in time for the hotly anticipated return of outdoor dining (and fun). And if that wasn’t exciting enough, we’ve teamed up with our old friend Thomas Strakerfor a
GUEST CHEFS
One sitting – doors open at 7pm for a 7.45pm start. Joo Won has always dreamed of opening a little place of his own in London, somewhere dedicated to tasty, simple and comforting food, natural wine, and his first love: Korean fried chicken. Marrying seasonal British and European ingredients and techniques with “just a littleaccent of Korea
HOT 4 U | CAROUSEL-LONDON Eddy Tejada and Matthew Scott are HOT 4 U, one of the breakout success stories of this weird old year. What began as an impromptu project to "stave off boredom during a pandemic" has quickly transformed into a tie dye carnival of zero waste and zero f*cks that has taken thecapital by storm.
JIMMY'S FRIED CHICKEN Jimmy’s Fried Chicken is another lockdown success story, and we can’t get enough of it. What started out as a bit of fun to keep chef James Murray “out of trouble”, soon grew feathers and took flight, serving outrageously good, product-led chicken to the peopleof Edinburgh from a
THE DOUBLE RED DUKE
The Double Red Duke. 8th – 12th December. Find us someone who can handle a piece of meat better than Richard Turner, and dinner’s on us. Sadly for you that offer excludes Richard’s partner in crime, Richard Sandiford, who is himself a red-blooded veteran of Hawksmoor, Pitt Cue and countless other meccas of carnivorous pleasures. SPENT COFFEE GROUNDS COOKIE RECIPE Combine the coffee grounds, baking powder and salt in a mixing bowl. In a large bowl, whisk the eggs with an electric whisk for about 6 minutes adding the sugar a little at a time. The eggs should triple in size. Fold in the cooled chocolate mixture, then fold in the coffee grind mixture until just combined, being careful not to over mix. JOO WON | CAROUSEL-LONDON.COM Joo Won has always dreamed of opening a little place of his own in London, somewhere dedicated to tasty, simple and comforting food, natural wine, and his first love: Korean fried chicken. Originally from Busan, South Korea’s second city, Joo moved to Europe to seek his fortune as a pastry chef in Paris, “the mecca of gastronomy atthat
TOSHIO TANAHASHI X CAROUSEL SHOJIN-RYORI WEEKEND ‘Vegetable Whisperer’ Toshio Tanahashi returns to Marylebone with a shojin-ryori double header celebrating this fascinating plant-based style of cooking. Introduced to Kyoto monasteries by the Chinese in the 7th century, shojin is all about “moving forward whilst respecting the old, and keeping oneself pure” and Toshio is a truemaster of his art.
STORIES | CAROUSEL-LONDON Stories. Carousel’s Chimichurri Recipe. Our first ever guest chef, Javier Rodríguez left us with this absolute belter of a chimichurri recipe. Learn how to make this signature sauce. Read more. Our NEW Online Experiences. Celebrating the endless creative possibilities of HEAD CHEF | CAROUSEL-LONDON Carousel is an award-winning creative hub that can accommodate events of all different kinds, from international guest chef residencies and art exhibitions to brand activations and press days. ABOUT US | CAROUSEL-LONDON About Us. Since opening our doors in Marylebone five years ago, our award-winning creative hub has been home to an ever-changing line-up of international guest chef collaborations, workshops, exhibitions and all round awesome experiences, morning, noon and night. Big name chefs from all over the world, pasta rolling, miso making, foodMADE YOU LOOK
"MYL is a visual celebration of talented black chefs at all levels, who work in some of the country’s best restaurants - yet many of them are unknown" In this special dinner series, five of the most talented chefs from the acclaimed exhibition will showcase modernAfrican and Caribb
HELPFUL QUARANTINE RESOURCES Helpful Quarantine Resources. In this time of so much uncertainty, especially within the hospitality industry, it’s been so heartwarming to see everyone band together, a reminder why we got into this industry in the first place. We want to sing the praises of all the cool people out there doing some pretty cool stuff during thisisolation time.
FRIDAY NIGHTS IN WITH CAROUSEL FRIDAY 12TH FEBRUARY, INSTAGRAM LIVE @ 7PM. Great Mexican food is one of life’s true pleasures. Our next ‘Friday Night In’ has just one aim: to put a smile on your face. A wry smile that says, “oh yes”, as you simultaneously nod your head with approval, finish your ambitious first mouthful and wonder where you put the kitchen roll. JIMMY'S FRIED CHICKEN Jimmy’s Fried Chicken is another lockdown success story, and we can’t get enough of it. What started out as a bit of fun to keep chef James Murray “out of trouble”, soon grew feathers and took flight, serving outrageously good, product-led chicken to the peopleof Edinburgh from a
THIS IS WHERE WE MEET EXHIBITION Our Next Door space is playing host to an exciting new exhibition centred around the theme of encounter. ‘This Is Where We Meet’ is a collection of pieces by ten contemporary artists for whom working from observation is key to their practice. FALLACHAN X THE BOTANIST Fallachan’s week at Carousel is the first in a series of collaborations with some of the most talented forager-chefs from around the British Isles. Celebrating the endless creative possibilities of wild ingredients, the series is brought to you in partnership with our friends from The Botanist, an artisanal dry gin conceived, distilled andTHOMAS STRAKER
Thomas Straker knows what you want to eat. Honest, uncomplicated and totally produce driven, his Italian-influenced dishes are unabashed crowd pleasers that are guaranteed to put a smile on your face. Cooking predominantly over wood fire and using the very best produce available right now, this is an end of summer showdown that you won’t want to miss.CAROUSEL LONDON
We’re talking big name chefs from all over the world, workshops, talks and masterclasses, live performances and exhibitions from an exciting new crop of contemporary artists. All hand picked by us, for you. No two days here are ever the same. Creative, culinary or cultural, whatever you’re into, you’ll be sure to find inspirationin our
MADE YOU LOOK
"MYL is a visual celebration of talented black chefs at all levels, who work in some of the country’s best restaurants - yet many of them are unknown" In this special dinner series, five of the most talented chefs from the acclaimed exhibition will showcase modernAfrican and Caribb
GUEST CHEFS
One sitting – doors open at 7pm for a 7.45pm start. Joo Won has always dreamed of opening a little place of his own in London, somewhere dedicated to tasty, simple and comforting food, natural wine, and his first love: Korean fried chicken. Marrying seasonal British and European ingredients and techniques with “just a littleaccent of Korea
RIGHT THEN BY THOMAS STRAKER RIGHT THEN. Thursdays, Fridays, Saturdays & Sundays from 16th April. Right then. Let’s take this outside. We’ve given the Carousel garden a ridiculously fresh makeover just in time for the hotly anticipated return of outdoor dining (and fun). And if that wasn’t exciting enough, we’ve teamed up with our old friend Thomas Strakerfor a
JIMMY'S FRIED CHICKEN Jimmy’s Fried Chicken is another lockdown success story, and we can’t get enough of it. What started out as a bit of fun to keep chef James Murray “out of trouble”, soon grew feathers and took flight, serving outrageously good, product-led chicken to the peopleof Edinburgh from a
HOT 4 U | CAROUSEL-LONDON Eddy Tejada and Matthew Scott are HOT 4 U, one of the breakout success stories of this weird old year. What began as an impromptu project to "stave off boredom during a pandemic" has quickly transformed into a tie dye carnival of zero waste and zero f*cks that has taken thecapital by storm.
THE DOUBLE RED DUKE
The Double Red Duke. 8th – 12th December. Find us someone who can handle a piece of meat better than Richard Turner, and dinner’s on us. Sadly for you that offer excludes Richard’s partner in crime, Richard Sandiford, who is himself a red-blooded veteran of Hawksmoor, Pitt Cue and countless other meccas of carnivorous pleasures. SPENT COFFEE GROUNDS COOKIE RECIPE Combine the coffee grounds, baking powder and salt in a mixing bowl. In a large bowl, whisk the eggs with an electric whisk for about 6 minutes adding the sugar a little at a time. The eggs should triple in size. Fold in the cooled chocolate mixture, then fold in the coffee grind mixture until just combined, being careful not to over mix. JOO WON | CAROUSEL-LONDON.COM Joo Won has always dreamed of opening a little place of his own in London, somewhere dedicated to tasty, simple and comforting food, natural wine, and his first love: Korean fried chicken. Originally from Busan, South Korea’s second city, Joo moved to Europe to seek his fortune as a pastry chef in Paris, “the mecca of gastronomy atthat
TOSHIO TANAHASHI X CAROUSEL SHOJIN-RYORI WEEKEND ‘Vegetable Whisperer’ Toshio Tanahashi returns to Marylebone with a shojin-ryori double header celebrating this fascinating plant-based style of cooking. Introduced to Kyoto monasteries by the Chinese in the 7th century, shojin is all about “moving forward whilst respecting the old, and keeping oneself pure” and Toshio is a truemaster of his art.
CAROUSEL LONDON
We’re talking big name chefs from all over the world, workshops, talks and masterclasses, live performances and exhibitions from an exciting new crop of contemporary artists. All hand picked by us, for you. No two days here are ever the same. Creative, culinary or cultural, whatever you’re into, you’ll be sure to find inspirationin our
MADE YOU LOOK
"MYL is a visual celebration of talented black chefs at all levels, who work in some of the country’s best restaurants - yet many of them are unknown" In this special dinner series, five of the most talented chefs from the acclaimed exhibition will showcase modernAfrican and Caribb
GUEST CHEFS
One sitting – doors open at 7pm for a 7.45pm start. Joo Won has always dreamed of opening a little place of his own in London, somewhere dedicated to tasty, simple and comforting food, natural wine, and his first love: Korean fried chicken. Marrying seasonal British and European ingredients and techniques with “just a littleaccent of Korea
RIGHT THEN BY THOMAS STRAKER RIGHT THEN. Thursdays, Fridays, Saturdays & Sundays from 16th April. Right then. Let’s take this outside. We’ve given the Carousel garden a ridiculously fresh makeover just in time for the hotly anticipated return of outdoor dining (and fun). And if that wasn’t exciting enough, we’ve teamed up with our old friend Thomas Strakerfor a
JIMMY'S FRIED CHICKEN Jimmy’s Fried Chicken is another lockdown success story, and we can’t get enough of it. What started out as a bit of fun to keep chef James Murray “out of trouble”, soon grew feathers and took flight, serving outrageously good, product-led chicken to the peopleof Edinburgh from a
HOT 4 U | CAROUSEL-LONDON Eddy Tejada and Matthew Scott are HOT 4 U, one of the breakout success stories of this weird old year. What began as an impromptu project to "stave off boredom during a pandemic" has quickly transformed into a tie dye carnival of zero waste and zero f*cks that has taken thecapital by storm.
THE DOUBLE RED DUKE
The Double Red Duke. 8th – 12th December. Find us someone who can handle a piece of meat better than Richard Turner, and dinner’s on us. Sadly for you that offer excludes Richard’s partner in crime, Richard Sandiford, who is himself a red-blooded veteran of Hawksmoor, Pitt Cue and countless other meccas of carnivorous pleasures. SPENT COFFEE GROUNDS COOKIE RECIPE Combine the coffee grounds, baking powder and salt in a mixing bowl. In a large bowl, whisk the eggs with an electric whisk for about 6 minutes adding the sugar a little at a time. The eggs should triple in size. Fold in the cooled chocolate mixture, then fold in the coffee grind mixture until just combined, being careful not to over mix. JOO WON | CAROUSEL-LONDON.COM Joo Won has always dreamed of opening a little place of his own in London, somewhere dedicated to tasty, simple and comforting food, natural wine, and his first love: Korean fried chicken. Originally from Busan, South Korea’s second city, Joo moved to Europe to seek his fortune as a pastry chef in Paris, “the mecca of gastronomy atthat
TOSHIO TANAHASHI X CAROUSEL SHOJIN-RYORI WEEKEND ‘Vegetable Whisperer’ Toshio Tanahashi returns to Marylebone with a shojin-ryori double header celebrating this fascinating plant-based style of cooking. Introduced to Kyoto monasteries by the Chinese in the 7th century, shojin is all about “moving forward whilst respecting the old, and keeping oneself pure” and Toshio is a truemaster of his art.
STORIES | CAROUSEL-LONDON Stories. Carousel’s Chimichurri Recipe. Our first ever guest chef, Javier Rodríguez left us with this absolute belter of a chimichurri recipe. Learn how to make this signature sauce. Read more. Our NEW Online Experiences. Celebrating the endless creative possibilities of HEAD CHEF | CAROUSEL-LONDON Carousel is an award-winning creative hub that can accommodate events of all different kinds, from international guest chef residencies and art exhibitions to brand activations and press days. ABOUT US | CAROUSEL-LONDON About Us. Since opening our doors in Marylebone five years ago, our award-winning creative hub has been home to an ever-changing line-up of international guest chef collaborations, workshops, exhibitions and all round awesome experiences, morning, noon and night. Big name chefs from all over the world, pasta rolling, miso making, foodMADE YOU LOOK
"MYL is a visual celebration of talented black chefs at all levels, who work in some of the country’s best restaurants - yet many of them are unknown" In this special dinner series, five of the most talented chefs from the acclaimed exhibition will showcase modernAfrican and Caribb
HELPFUL QUARANTINE RESOURCES Helpful Quarantine Resources. In this time of so much uncertainty, especially within the hospitality industry, it’s been so heartwarming to see everyone band together, a reminder why we got into this industry in the first place. We want to sing the praises of all the cool people out there doing some pretty cool stuff during thisisolation time.
JIMMY'S FRIED CHICKEN Jimmy’s Fried Chicken is another lockdown success story, and we can’t get enough of it. What started out as a bit of fun to keep chef James Murray “out of trouble”, soon grew feathers and took flight, serving outrageously good, product-led chicken to the peopleof Edinburgh from a
FRIDAY NIGHTS IN WITH CAROUSEL FRIDAY 12TH FEBRUARY, INSTAGRAM LIVE @ 7PM. Great Mexican food is one of life’s true pleasures. Our next ‘Friday Night In’ has just one aim: to put a smile on your face. A wry smile that says, “oh yes”, as you simultaneously nod your head with approval, finish your ambitious first mouthful and wonder where you put the kitchen roll. THIS IS WHERE WE MEET EXHIBITION Our Next Door space is playing host to an exciting new exhibition centred around the theme of encounter. ‘This Is Where We Meet’ is a collection of pieces by ten contemporary artists for whom working from observation is key to their practice. FALLACHAN X THE BOTANIST Fallachan’s week at Carousel is the first in a series of collaborations with some of the most talented forager-chefs from around the British Isles. Celebrating the endless creative possibilities of wild ingredients, the series is brought to you in partnership with our friends from The Botanist, an artisanal dry gin conceived, distilled andTHOMAS STRAKER
Thomas Straker knows what you want to eat. Honest, uncomplicated and totally produce driven, his Italian-influenced dishes are unabashed crowd pleasers that are guaranteed to put a smile on your face. Cooking predominantly over wood fire and using the very best produce available right now, this is an end of summer showdown that you won’t want to miss.* Guest Chefs
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* Guest Chefs
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* Hire & Events
* Gift Cards
* Stories
* About Us__
* Our Story
* Contact Us
* Join the Team
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* Experiences
* Hire & Events
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Welcome
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COMING UP
No two days here are ever the same. Creative, culinary or cultural, whatever you’re into, you’ll be sure to find inspiration in our ever-changing line-up of extraordinary experiences. We’re talking big name chefs from all over the world, workshops, talks and masterclasses, live performances and exhibitions from an exciting new crop of contemporary artists. All hand picked by us, for you.WHAT’S ON
No two days here are ever the same. Creative, culinary or cultural, whatever you’re into, you’ll be sure to find inspiration in our ever-changing line-up of extraordinary experiences. All hand picked byus, for you.
JOO WON
(LONDON)
Joo Won has always dreamed of opening a little place of his own in London, somewhere dedicated to tasty, simple and comforting food, natural wine, and his first love: Korean fried chicken. Marrying seasonal British and European ingredients and techniques with “just a little accent of Korea”, knockout dishes like Ibérico Pork Bulgogi BBQ are why we come to work every day. DATES: 25th May - 5th June JIMMY’S FRIED CHICKEN(EDINBURGH)
JFC is another lockdown success story we can really get behind. Effortlessly joining the dots between ethical farming, intelligent cooking and fast food, Edinburgh-based James Murray has taken the art of frying chicken to the next level. You need this. We need this. Weall need this.
DATES: 10th -13th June*
WILLIAM CHILILA
(LONDON)
You’re going to love William Chilila. Celebrating his unique Zambian, South African, Ghanaian and British heritage, Will’s menus are a joyous extension of his infectious personality: playful, gregarious and instantly likeable. DATES: 15th - 19th June*
JITIN JOSHI
(LONDON)
Jitin's aristocratic interpretations of familiar Indian flavours are what we longed for as we waited patiently at home for restaurants to reopen. Previewing the former Gymkhana exec chef's new solo project, Rogan Joshi, dishes like ‘Lasooni Chicken, Wild Nettle Saag and Vindaloo Ketchup’ are the stuff that lockdown dreams were made of. DATES: 22nd June - 3rd July*
JOO WON
(LONDON)
Joo Won has always dreamed of opening a little place of his own in London, somewhere dedicated to tasty, simple and comforting food, natural wine, and his first love: Korean fried chicken. Marrying seasonal British and European ingredients and techniques with “just a little accent of Korea”, knockout dishes like Ibérico Pork Bulgogi BBQ are why we come to work every day. DATES: 25th May - 5th June JIMMY’S FRIED CHICKEN(EDINBURGH)
JFC is another lockdown success story we can really get behind. Effortlessly joining the dots between ethical farming, intelligent cooking and fast food, Edinburgh-based James Murray has taken the art of frying chicken to the next level. You need this. We need this. Weall need this.
DATES: 10th -13th JuneWILLIAM CHILILA
(LONDON)
You’re going to love William Chilila. Celebrating his unique Zambian, South African, Ghanaian and British heritage, Will’s menus are a joyous extension of his infectious personality: playful, gregarious and instantly likeable. DATES: 15th - 19th JuneJITIN JOSHI
(LONDON)
Jitin's aristocratic interpretations of familiar Indian flavours are what we longed for as we waited patiently at home for restaurants to reopen. Previewing the former Gymkhana exec chef's new solo project, Rogan Joshi, dishes like ‘Lasooni Chicken, Wild Nettle Saag and Vindaloo Ketchup’ are the stuff that lockdown dreams were made of. DATES: 22nd June - 3rd July__
(LONDON)
JITIN JOSHI
(LONDON)
JITIN JOSHI
__
(EDINBURGH)
JIMMY’S FRIED CHICKEN(EDINBURGH)
JIMMY’S FRIED CHICKEN__
(LONDON)
WILLIAM CHILILA
(LONDON)
WILLIAM CHILILA
__
(LONDON)
JITIN JOSHI
(LONDON)
JITIN JOSHI
__
(EDINBURGH)
JIMMY’S FRIED CHICKEN(EDINBURGH)
JIMMY’S FRIED CHICKEN_
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_“If it’s not one cheffy legend working this space, it’s another. For each, the week at Carousel is a chance to have a dalliance with a new capital’s culinary culture”_Vice Munchies
__
_“The award-winning culinary collective gets better and better, with ever-improving menus and inspirational guest chefs”_GQ
__
_“If any London restaurant might be able to answer the restless and demanding contemporary appetite, it’s Carousel”_Vanity Fair
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_“Carousel is a foodies’ heaven”_Elle UK
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_“Carousel has launched the careers of dozens of superstar chefs and established itself as the place to find the next big thing indining.”_
Culture Trip
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_“…pioneering a new form of hip gastro pop-up”_How To Spend It
__
_“A three-story creative hub that hosts a turntable of food pop-ups with a rotating cast of stellar international chefs”_Goop
__
_“Chefs come aboard for two-week residencies and then spin out into a world of new-found fame. The programme has launched the careers of many young chefs…”_ Condé Nast Traveller__
_“Most restaurants will be happy to host a residency once a month or so, but Carousel has made a full-time virtue of it”_The Times
__
_“If it’s not one cheffy legend working this space, it’s another. For each, the week at Carousel is a chance to have a dalliance with a new capital’s culinary culture”_Vice Munchies
__
_“The award-winning culinary collective gets better and better, with ever-improving menus and inspirational guest chefs”_GQ
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STORIES
CHEF STORIES AT THE PASS WITH… JOO WON It's been a blast working alongside our pal Joo Won.… UNCATEGORIZED EARTH DAY HAMPER WITH THE BOTANIST GIN RECIPES CAROUSEL’S CHIMICHURRI RECIPE Our first ever guest chef, Javier Rodríguez left us with… CAROUSEL_STORIES WE’RE HIRING! We're looking for a handful of passionate people to join… RECIPES OUR NEW ONLINE EXPERIENCES Celebrating the endless creative possibilities of wild ingredientswith The…
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STORIES
CHEF STORIES AT THE PASS WITH… JOO WON It's been a blast working alongside our pal Joo Won.… UNCATEGORIZED EARTH DAY HAMPER WITH THE BOTANIST GIN RECIPES CAROUSEL’S CHIMICHURRI RECIPE Our first ever guest chef, Javier Rodríguez left us with… CAROUSEL_STORIES WE’RE HIRING! We're looking for a handful of passionate people to join… RECIPES OUR NEW ONLINE EXPERIENCES Celebrating the endless creative possibilities of wild ingredientswith The…
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Carousel on Camera
Five years, one hundred and fifty residencies (and counting)… We’ve documented some of our favourite moments from over the years in glorious Technicolour. From Niklas Ekstedt on his greatest influences to Shaun Presland on life as an Aussie “tucker f*cker”, there’s a lot to be learnt when you take a glimpse behind the scenes. Pop the hood and take alook inside…
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INFO@CAROUSEL-LONDON.COM+44 (0)20 7487 5564
ABOUT US
Guest chef collaborations, workshops, exhibitions and award-winning events… It’s all happening here in Marylebone.Read More
GUEST CHEFS
EXPERIENCES
HIRE & EVENTS
GIFT CARDS
STORIES
ABOUT US
JOIN THE TEAM
CAROUSEL:
71 Blandford Street
Marylebone,
London, W1U 8AB
INFO@CAROUSEL-LONDON.COMT: 020 7487 5564
PRIVACY POLICY / © 2020Web by Pasimedia
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GIVEN THE LOCKDOWN RESTRICTIONS IN LONDON, WE’RE CURRENTLY CLOSED, BUT WE HAVE LOTS OF GREAT CHEFS AND EXPERIENCES LINED UP FOR 2021 SO SIGN UP FOR PRE-SALE TICKETS OR PURCHASE A GIFT CARD AND YOU’LL BE FIRST IN LINE WHEN WE’RE BACK OPEN. THANK YOU FOR ALL YOUR SUPPORT DURING THIS MAD YEAR.CAROUSEL X
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