If any London restaurant might be able to answer the restless and demanding contemporary appetite, it is Carousel in Marylebone, which took the idea of the guest chef to the next level, hosting an ever-changing roster. “Restaurant” is not entirely the right word for this: it’s like hot-desking for cooks: check the website for who’s there, book, get it while it’s hot. While you’re there, satisfy the other senses, too: Carousel hosts art shows, film screenings and more in its upstairs exhibition space.
Now, Carousel is taking a ride. From July 14, three Carousel chefs will take over the kitchens at Tate Modern’s Level 9 restaurant. No need to clock up air miles, then, to experience the cooking of Shaun Presland, whose regular gig is Executive Chef at Australia’s Saké restaurants. After spending 20 years cheffing (seven on sushi alone), what he doesn’t know about cooking could be written on the back of a chopstick sleeve. On July 14, 15 and 16, try his take on the soup wonton—steamed miso chicken dumplings with a liquid centre flavour bomb and coriander vinaigrette—and his ginger soy Hiramasa kingfish. Following Shaun will be Barcelona food-and-sake duo Sebastian Mazzola and Sussie Villarico, aka Cooking In Motion (July 21, 22 and 23) and Mexican (by way of Scandinavia) maestro Santiago Lastra (July 28, 29 and 30). Don’t forget to check out Tate’s award-winning wine cellars while you’re at your table. Giacometti is on until September 10, so get tickets to the show plus dinner for £50. Restless palate duly tickled. –Anna Blomefield
Photo credit: Carousel