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.
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 head chef of Tredwells 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 Alter from San Francisco’s Nightbird, who’ll be bringing inventive Californian cooking and plenty of heart and soul to the kitchen.
Carousel’s front of house team takes care of wine and cocktail pairings for each dinner, tickets for which are available here.
Céline Pham (Paris, France)
27th November – 1st December
Following training at École Grégoire Ferrandi and experience at Saturne, Chez Aline and Septime, Céline Phamhas been working in Paris showcasing her contemporary take on Vietnamese cuisine. Céline’s Carousel menu will feature French-Vietnamese dishes such as ‘Phô Broth with Beef Dumplings’,’Fish and Chips with «Sauce Samouraï»’ and ‘Glazed Sweetbreads with Roasted Jerusalem Artichoke and Tamarind’.
Christmas by Carousel
4th – 20th December
Throughout the month of December, Carousel will be putting its guest chef residencies on hold and serving up its own special festive dinner menu, designed by Head Chef and Co-Founder Ollie Templeton and his team. Expect seasonal dishes such as the’Open Duck Ragù and Parmesan Raviolo'(described by the Carousel team as a “DIY lasagneâ€Â) 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 and Scallop XO.
At lunch, the seasonal menu will offer a wintery selection of snacks, small plates and larger dishes including’Pappardelle, Rabbit Ragù, Tarragon and Berkswell’, ‘BBQ Beef Sirloin, Mustard Kraut, Koji Onions and Yoghurt’ and ‘Vanilla Crème Caramel’.
JANUARY
Chantelle Nicholson (London, UK)
3rd – 5th January 2019
Author of Planted and chef-patron of Tredwells in Seven Dials, Chantelle Nicholson is a multi-award-winning champion of plant-based cooking and a vocal ambassador for the food waste movement. At Tredwells Chantelle’s commitment to vegetables and her Michelin-starred background come together beautifully in dishes like’Kohlrabi Ravioli with Pea and Avocado Guacamole, Avocado Oil Aioli and Lemon Jam’.
Romy Gill (London, UK)
8th – 12th January 2019
January means experimental West-Bengal-meets-the-West-Country flavours from Carousel favourite, Romy Gill MBE. Romy has been busy creating two menus for her fourth Carousel residency: one vegan – with dishes such as ‘Amritsari Masala Baked Cauliflower Steak with Moilee’– and one for the omnivores with the likes of’Tamarind Spiced Octopus’ and Romy’s rich and smoky’Butter Chicken’.
Rosalinda (Toronto, Canada)
15th – 19th January
Matt Ravenscroft, Head Chef of Rosalinda, the vibrant, feel-good vegan Mexican joint that has taken Toronto by storm, is committed to creating interesting, unexpected flavour combinations that don’t mess too much with the vegetables. This January Matt will showcase a menu that celebrates Mexican food through a vegan perspective.
Nightbird (San Francisco, USA)
22nd – 26th January
Since opening in 2016, Nightbird has fast become one of San Francisco’s most talked about restaurants. Chef owner Kim Alter’s menus are a celebration of the very best Californian produce as well as her own impressive culinary journey via the likes of 3* Manresa and 2* Acquerello, and her residency in the New Year will showcase this inventive Californian cuisine with a focus on fresh ingredients and plenty of heart and soul.