Carousel, Marylebone’s revolving creative hub for international guest chef talent, art and culture, has today announced its new line-up of handpicked chef residencies, experiences and exhibitions, covering the next three months.
Carousel was opened in 2014 by entrepreneurial cousins Ollie, Ed, Will and Anna Templeton, who have transformed the impressive three-storey building on Blandford Street into a hub of creativity.
For the dinner service, Ollie Templeton and his team turn their attention to collaborating with a fortnightly-changing roster of guest chefs. Carousel’s line-up of emerging and established international guests work with Ollie’s team to prepare a set five-course dinner menu that best represents their approach to cooking.
Elizabeth Allen, SHIBUI: 17-28 January
After leading her debut restaurant Pidgin to a Michelin star within a year of opening, Elizabeth Allen will be joining Carousel ahead of her new project Shibui to showcase what is set to be one of 2017’s most exciting openings. Offering a menu featuring dishes such as ‘Blistered sprout tops, beef fat, XO’ and ‘Koji beef, coffee, Jerusalem artichoke’, Allen will be showcasing her love of fire, flames and bold flavours where casual fine dining will meet sophisticated BBQ. Elizabeth’s approach will reflect the translation of ‘Shibui’, meaning the connection between elegance and simplicity.
Karlos Ponte, TALLER: 31January-4 February
Copenhagen’s TALLER was opened by ex-NOMA trio Karlos Ponte, Luis Moreno and Jacob Brink Lauridsen in 2015, offering guests a taste of Latin America with its new wave Venezuelan cuisine created using local Danish produce. Karlos, who also has experience working at the world-famous El Bulli will be taking to the Carousel kitchen for five nights to offer diners a taste of the restaurant’s creative, Nordic approach to South American cuisine. The menu will include dishes such as ‘Black lentil noodle, chilli and egg’ and ‘Lamb, cassava and guasacaca’.
Gísli Matthías Auðunsson, MATUR OG DRYKKUR & SLIPPURINN: 7-11 February
Returning for his second residency at Carousel, Gísli Auðunsson brings a contemporary and creative twist to traditional Icelandic dishes. Gisli’s two restaurants, one located in Reykjavik and the other in the far-flung Westmann Islands, are among the best in the country. Diners can expect a menu of dishes inspired by typical Icelandic ingredients and techniques, such as ‘Double smoked lamb with buttermilk and nutmeg’ and ‘Langoustines with sea truffles and dill’.
Akané Monavon: 14-25 February
After cutting her teeth in Paris, Tokyo, New York and most recently Reykjavik, Akané Monavon returns to Carousel for a two-week residency in mid-February, bringing with her a uniquely international perspective. Akané’s understated style is a balance between the hearty cooking of her father’s rural France and the more delicate flavours of her mother’s Japan. The menu she will be bringing to Carousel will offer unique flavour combinations created using her expert technique, such as ‘Soba duck nest’ of kamo nanban broth, duck egg, foie gras and sansho pepper.
Pam Bruton, INVER: 27 February-4 March
Recently named Scotland’s restaurant of the year at the 2016/17 AA Hospitality Awards, Inver is a small, characterful restaurant on the shores of Loch Fyne on the west coast of Scotland. Head chef Pam Bruton and her team use only the best local ingredients, offering a contemporary take on traditional and forgotten Scottish dishes like ‘Pork and pheasant terrine with medlar jelly & roasted chestnuts’ and ‘Haunch and faggot of venison, smoked celeriac, pear, prune and Pedro Ximénez sherry’. The remote restaurant has become a favourite of many, including with fellow Scot Marina O’Loughlin as well as the Good Food Guide.
Alex McCoy, ALFIE’S: 7-18 March
London-born Alex McCoy’s Alfie’s took Washington DC by storm when it launched last summer offering exciting and creative Eastern Thai dishes inspired by Alex’s own South East Asian adventures. Guests can expect a menu featuring traditionally spicy dishes such as ‘Gai yang ubon tatchathani’ - charcoal grilled hen with green papaya salad and dipping sauces - and ‘Gaeng om pla duk Isaan’, a silky Isaan catfish curry with kobocha squash, fermented fish sauce, dill and mushroom.