Flynn McGarry could be described as the Mozart of the pass: at the age of 11, he worked his way through The French Laundry Cookbook; at 12, he was running a supper club out of his mother’s home in Los Angeles; and as a teenager, he apprenticed at Eleven Madison Park, Alinea, Next and Alma. Now, at 20, he’s taking a “vacation” from his much acclaimed Lower East Side restaurant Gem to take up a 12-day residency at London’s Carousel.
From July 30 to August 10, McGarry will serve a six-course tasting menu (£49.50 a head) featuring lightly pickled mackerel with grilled cucumber and gooseberries; grilled baby corn with egg yolk and ’nduja; summer squash and nectarines with mussel sauce and fried quinoa; broad beans in smoked lamb broth with fried capers and lovage; dairy cow with tomato, grilled nectarine and smoked pepper and savoury paste; and bee pollen semifreddo dipped in caramelised white chocolate with beeswax snow and honey crumble.
Carousel, which pioneered the concept of restaurant residencies, has hosted 150 different chefs since it opened five years ago. McGarry – who was named by Time magazine as one of the world’s most influential teenagers and is the subject of a film that debuted at Sundance Film Festival – is the hot ticket for the summer.