Carousel announces 2015 summer guest chef series
Between June and August the 50-cover restaurant is hosting a range of global talent who will work with head chef Ollie Templeton to create their own menus, available for a limited time only.
Leandro Carreira: 2 – 13 June
The former head chef at Michelin-starred Viajante and the Town Hall Hotel has put together a creative, produce-led menu influenced by his time at the two Michelin-starred Mugaritz in Spain.
Dishes include Friend Cockle Juices, Lemon and Honey Emulsion; and Sea Trout, Mushroom Pistachio Caramel and Sweet Chard, both available for lunch and dinner.
Omar Romero: 16 – 27 June
The first Mexican chef to hold a Michelin star in Europe will introduce Londoners to his ‘Niponexican’ menu, influenced by both Asian and Mexican street food.
On the menu are Toasted Thai Crickets, Blue Corn Tortilla and Guacamole; and Mayan-Style Pulled Pork, Pickled Onions and Hirata Buns.
Oswaldo Oliva: 30th June – 11th July
Oliva will be taking up residence at Carousel ahead of the launch of his first solo restaurant LOREA opening in Mexico City later this year.
The veteran of El Celler de Can Roca, recently named the World’s Best Restaurant, will be offering a menu designed to ‘challenge and surprise' diners, including Morels and Nutmeg Royale; and Nastutium Pods, Pink Pepper and Peach.
Ravinder Bhogal: 14th – 25th July
Food writer, journalist, television presenter and chef Bhogal will offer ‘innovative twists on soulful Indian classics. Dishes will include Keralan Goat Stew, Lemon Idli and Crispy Bhindi; and Saffron and Mango Kulfi Sandiwhces.
The chef has previously undertaken residencies at London’s Trishna and South Place Hotel.
Olia Hercules: 28th July – 1st August
The former Ottolenghi chef will be cooking Eastern European sharing dishes from her debut cookbook, ‘Mamushka’.
Shaun Presland: 4th – 15th August
The Australian executive chef at the trio of ‘Sake’ restaurants in Sydney, Melbourne and Brisbane, will be offering a menu of modern Japanese fare.
Dishes will include Scallop and Avocado Tartare with Coriander and Orange Ponzu; and Crispy Skin Hiramasa Kingfish with Old School Ginger Teriyaki Glaze, Ohitashi, Carrot Purée, Jalapeño Cream and Leek Wafer.
Payment for each Carousel presents… menu is taken at the time of booking to avoid food wastage. A set dinner menu is £35 per person, with set lunch from £9.50 for one-course.
