Carousel presents... Chantelle Nicholson

Carousel, Marylebone’s revolving creative hub, has announced its upcoming line-up of chef residencies for November, December and January, showcasing a selection of both local and international guest talent, as well as that of its own team. Bringing a variety of flavours and techniques to the capital that London diners wouldn’t find here otherwise (from locavore Californian to vegan Mexican from Toronto), Carousel invites talented guest chefs to work alongside head chef and co-founder Ollie Templeton and his team to prepare a five-course set dinner menu that showcases the visiting talent’s signature style, using seasonal produce from the British Isles.

Taking us through to the end of November will be Magnus Reid, the chef behind Hackney cult-favourite Legs. He’s followed by Parisienne Céline Pham, returning to Carousel for a third time, who will showcase her contemporary take on the flavours of her FrenchVietnamese heritage. Throughout the month of December, Carousel will put its guest chef residencies on hold to serve up a special Christmas by Carousel menu created by Ollie Templeton and his team. The refined and indulgent five-course menu will include imaginative seasonal dishes such as an ‘Open Duck Ragù and Parmesan Raviolo’ (akin to a DIY lasagne) and ‘Grilled aged Dexter Beef Sirloin and Cheek braised in Carrot Juice and Christmas Spices’ served with grilled flatbread, bone marrow mash and Ollie’s nod to tradition – blistered sprout tops with Scallop XO.

After a short Christmas break, Carousel will kick off 2019 with a line-up of chefs from both the UK and abroad. January highlights include New Zealander Chantelle Nicholson, award-winning Chef Patron of Tredwell’s and author of Planted, Carousel favourite Romy Gill, returning for her fourth ‘West-Bengal-meets-the-West-Country’ residency, Matt Ravenscroft of Toronto’s wildly popular vegan Mexican restaurant Rosalinda and Kim Atler from San Francisco’s Nightbird, who’ll be bringing inventive Californian cooking and plenty of heart and soul to the kitchen.


Celeriac, mushroom, truffle

Carrot, coriander, cashew

Kimchi fritter, lemon Kosho mayo

XO Aubergine, ginger, sesame

Baked clementine, chocolate, smoked yoghurt


Carousel’s front of house team takes care of wine and cocktail pairings for each dinner