Carousel at five: five things we’ve learned

Published 1 September 2019


Anna Sulan Masing reports back from Food on the Edge

Tools of the trade with Ago Perrone, The Connaught

Bubble standards: protecting the image of prosecco

It’s the London restaurant unlike any other. At Carousel, as the name suggests, there is an endless rotation of guest chefs – much to the delight of curious diners. After five years and 150 different names in the kitchen, co-founder Ed Templeton describes the secret of its success London really


Head to head: is being true to tradition admirable or is it stifling creativity?

A day in the life of… Jason Atherton

Tools of the trade: Tomos Parry of BRAT

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