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Autumn comes to Carousel

This autumn Marylebone’s new home of foodie nomads, Carousel, a three-story interactive and immersive space, will play host to several new unique adventurers in flavour, design, performance and music with two notable residencies form talented chef Tommy Forster and the acclaimed Paris Pop Up.

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First up and collaborating with Carousel founders, Shuttlecock Inc, purveyors of London’s most irreverent, multi-sensory pop-ups, (Mile High, Rumble at the Deli, Great Indian Peninsula Railway) the baby-faced, inked like a pirate and immensely talented, Tommy Forster, well known for heading off on culinary adventures around the world.

 

His journey began at Moro at the tender age of fifteen and has taken him around the world (twice) via the kitchens of New York hipster phenomenon Roberta’s and the Michelin-starred Ai Fiori, the place to go in Paris, Clamato, and London institutions St John and Bocca di Lupo; to name but a few. He will be cooking at Carousel for two weeks only before returning to Paris to co-run the pass at new and already acclaimed restaurant The Yard.

 

For £35, you can enjoy four courses of refined, seasonal flavours and precision techniques from one of London’s most exciting up-and-coming talents. The menu will include delights such as: Cured Mackerel with Grilled Cucumber, Chestnut Agnolotti with Nutted Butter, Squab Pigeon served with Roast Celeriac and Pear and Fresh Cheese with Grilled Figs and Thyme.

 

Meanwhile, The Paris Pop Up….

 

Offering a glimpse into their travels over the past six months through a variety of inspired dishes and diverse beverage pairings, duo Laura Vidal and Harry Cummins formerly of Frenchies Paris, will be creating a menu using local products yet inspired from the various countries they have visited.

 

The menu will be seasonal and constantly change but expect delights such as: Cured Mackerel, Grilled Mackerel Consommé with Fermented Radish and Pomegranate, Duck Breast & Heart, Smoked Hojicha Tea, Bergamot and Raw and Roasted Butternut Squash and Scallop, Pickled Cauliflower with a sauce of Black Garlic Sauce, Squid Ink, and Black Sesame Paste.

Buy tickets at http://www.carousel-london.com

@Carousel_LDN

Tommy Forster

Dates: 9th, 10th, 11th, 14th, 15th, 16th, 17th and 18th October. Doors open at 7pm for drinks, dinner at 7.30pm

Price: £35 for four courses

Paris Pop-Up

Dates: 22nd October-1st November

Price: £55
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