Latin American sizzle comes to London’s Carousel restaurant

Argentina’s Pablo Esteban Lagrange and Colombia’s Felipe Donnelly make guest appearances at the Marylebone home of chef collaborations

Carousel will host international guest chefs at a host of dinners, with diners seated at sharing tables
Carousel will host international guest chefs at a host of dinners, with diners seated at sharing tables

Marylebone’s Carousel, established by brothers Ed and Ollie Templeton, is renowned for its ever-changing line-up of international guest chefs. The restaurant will channel a Latin American vibe this May and June when it hosts Argentinian talent Pablo Esteban Lagrange, previously of Noma Copenhagen, Borago in Santiago, Chile, and Spain’s Mugaritz (which is placed ninth in the World’s Top 50 Restaurants) from May 28 to June 8, and Colombian executive chef Felipe Donnelly of New York’s Colonia Verde, who takes the helm from June 25 to 29.

The restaurant is located in the heart of London’s Marylebone
The restaurant is located in the heart of London’s Marylebone
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The visitors will collaborate with head chef Ollie Templeton to create a set menu (priced £49.50 per person) using seasonal ingredients. For Lagrange’s 11-night residency, the two cooks have designed a four-course feast mixing Argentine and Spanish influences, to include sour and sweet scallop ceviche with green olives; smoked brisket empanada with criolla sauce; chicken empanada with smoked sour cream and pine oil; hake with inked vegetables, caramelised onion, sweetcorn, toasted hazelnut purée and mushroom powder, plus an intriguing dessert – potato ice cream, pumpkin seeds and pollen.

Chef Felipe Donnelly of New York’s Colonia Verde
Chef Felipe Donnelly of New York’s Colonia Verde
Argentinian chef Pablo Esteban Lagrange
Argentinian chef Pablo Esteban Lagrange

Donnelly, meanwhile, will create sharing plates (the set menu is priced £49.50 per person) of hanger steaks, grass-fed sirloin and rib-eye cooked over Carousel’s large wood fire grill, alongside small plates of grilled octopus. Both menus are subject to change depending on availability of ingredients.

Carousel’s head chef Ollie Templeton
Carousel’s head chef Ollie Templeton
Whole brook trout with chilli-tahini sauce, arugula (rocket), almonds and basmati rice from the Colonia Verde restaurant
Whole brook trout with chilli-tahini sauce, arugula (rocket), almonds and basmati rice from the Colonia Verde restaurant

Diners will be seated at sharing tables for dinner, which will be introduced by the chefs in person. Guests will also have the chance to socialise with them after the meal – all adding to the culinary experience. Tickets are available at Carousel’s website from April 23 for the Lagrange event and from May 14 for Donnelly’s residency.

Pablo Esteban Lagrange’s cabbage and kimchi
Pablo Esteban Lagrange’s cabbage and kimchi
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