Carousel Announces Stellar Line-up of Guest Chefs for January
Carousel, Marylebone’s revolving creative hub, has announced its first roster of guest chef residencies to kick off the New Year.
Carousel was opened in 2014 by entrepreneurial cousins Ollie, Ed, Will and Anna Templeton, who have transformed the impressive three-story building on Blandford Street into a hub of creativity. The airy, open-plan first floor gallery provides an ideal launch event, exhibition, and workshop space; the 50-cover ground floor restaurant and al fresco courtyard hosts Carousel’s revolving international guest chef series and a weekly-changing lunch menu of seasonal small plates; and the deceptively large downstairs space is the ideal venue for events, parties, pop-ups, screenings and performances. The cousins have recently taken on a gallery space next door to make room for their ever-expanding line-up of experiences.
Carousel will re-open on January 4 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 esteemed chefs will work alongside head chef Ollie and his team to prepare a set four or five-course dinner menu showcasing their signature style.
Bristol chef Romy Gill MBE is back for her third year running cooking Bengali-inspired dishes using West Country produce, while former Eleven Madison Park sous chef Angelo Sato’s residency will offer the chance to preview Japanese-European dishes from his first solo venture, Omoide, opening in 2018.
Israeli chef Shuli Wimer, meanwhile, will be serving up a comforting, feel-good menu that’s perfect for those cold winter nights. Carousel’s front of house team takes care of wine and cocktail pairings for each dinner, tickets for which are all priced at £39.50 per person, with drinks and service charged as extra.
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’.
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’.
January 23-February 3
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’.