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.
The airy, open plan first floor gallery provides the perfect launch event, exhibition and workshop space; the ground floor restaurant and garden host 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.
Collaborating with head chef, co-founder and YBF finalist Ollie Templeton and his team, Carousel’s impressive line-up of emerging and established international guests prepare a set five-course dinner menu (£37.50 per person) that best represents their own unique approach to cooking. Meanwhile, Carousel’s front of house team take care of drinks pairings and the restaurant’s relaxed and informal dining experience.
Roy Brett, ONDINE: 27 September - 1 October
Only the finest seafood and shellfish from the East Coast of Scotland make it onto the menu at this Edinburgh Old Town favourite. Founder and head chef Roy Brett works closely with local fishermen to use every bit of the day’s catch with a selection carefully chosen ingredients. Highlights include ‘Baked scallop in the shell with shony butter’ and ‘Roast North Sea cod, gnocchi, chanterelles, cockles & clams’.
Bethany Kehdy: 4-8 October
Lebanese-American Bethany Kehdy will be using flavours of her childhood to put on a family-style feast of Levantine favourites from her award-winning cookbook The Jewelled Kitchen. Inspired by the recipes of her grandmother and aunties, Bethany will showcase traditional dishes with a fresh, modern twist such as ‘Autumn’s charred fattoush with marrow croutons, pomegranate & grapefruit tahini’ and ‘Zhoorat-Flamed quail with preserved za’atar, lemon pesto maftoul & artichoke hearts’.
Geoffrey Lee, JU-NI: 11-15 October
Opened in February this year, Ju-Ni has already established itself as one of San Fran’s best Japanese restaurants. Head chef Geoffrey Lee has taken the city by storm with his modern take on traditional sushi. Geoffrey describes his approach as ‘cognitive’, perfectly balancing size, texture and temperature; saltiness, acidity and fat content to create a unique multi-course omakase experience. Dishes include ‘Monkfish liver sashimi with ponzu’, ‘Soy cured Albacore’, ‘Scallop handrolls’ and ‘Owan’, a delicate fish broth.
Olia Hercules: 18-22 October 2016
Fresh from ‘Mamushka’ scooping Best Debut Food Book at the 2016 Fortnum & Mason Food and Drink Awards, Olia returns to Marylebone for her third Carousel residency. This time Olia’s menu will have a more modern Eastern European feel to it than previous collaborations, featuring refined dishes like ‘Cep, buckwheat & chestnut broth’ and ‘Belly pork with fermented sauerkraut, prunes & spices’.
Rosie Birkett: 1-5 November
Returning for her second residency, talented chef, stylist and author Rosie has been inspired by her foraging adventures on the Walthamstow Marshes with ‘John The Poacher’. Pickling and preserving her hand-picked wild ingredients, the menu is an education in what you can find inside the M25. Gooseberries, meadowsweet, mulberries and elderflower all feature, along with seasonal favourites like ‘Guinea fowl wrapped in lardo’, ‘Burdock root chips’ and a selection of local cheeses, all paired with natural wines selected by Rosie and Carousel’s Matt Verona.
Taku Sekine, DERSOU: 8-12 November
With an impressive CV that includes Alain Ducasse (Tokyo) as well as Parisian restaurants Clown Bar and Saturne, Japanese chef Taku Sekine continues to make his mark in Paris at Dersou. This new eatery is known by locals for its extraordinary six or seven tasting menus, with each dish paired with an ambitious cocktail. From ‘Raw bonito with oyster, kale, juniper, hazelnut syrup & champagne vinegar’ to ‘Smoked Iberian pork, Mexican rice & homemade harissa’, Taku will be bringing a taste of Dersou to Marylebone.
Sophat Hing, SONG SAA: 15-26 November 2016
The idyllic island of Song Saa lies in Cambodia’s remote Koh Rong archipelago and is a resort of breath-taking beauty that exists in perfect harmony with its natural surroundings. Executive chef Sophat Hing works with the freshest, seasonal ingredients sourced from local fishing communities and specialises in innovative twists on Khmer favourites such as “Cha k’dam m’rec kchey Kampot”, a dish of wok-fried mud crab with Kampot Province green peppercorns.
Toshio Tanahashi, ZECOOW CULINARY INSTITUTE: 6-17 December 2016
For visionary Toshio Tanahashi, shojin-ryori cooking is not just a matter of technique, but a spiritual experience which he hopes will lead towards greater understanding of the way we view our food. Meaning “to move forward whilst respecting the old, and keeping oneself pure.” shojin-ryori is an entirely vegetarian Buddhist cuisine that was first introduced to Kyoto monasteries by the Chinese in the 7th century. In Toshio’s own words, “I would like people to eat and experience shojin cuisine using their gokan (the five senses). Explanation is all very well, but true understanding does not come without listening to the silent voice of vegetables.”
Complementing evening service, every Tuesday to Saturday, Ollie Templeton and the Carousel team serve up a weekly-changing lunch menu of seasonal small plates, including the signature ‘Pork Sandwich – Gloucester Old Spot pork belly, house pickles, sriracha mayonnaise & piquillo peppers in a white sourdough panuozzo’.