Self-respecting London foodies will almost certainly know Carousel, the Fitzrovia restaurant that invitations a rotating roster of cooks from world wide – from Kyoto to California – to take up residency and showcase their distinct flavours. A brand new visitor chef joins every week or two, their menu accomplished by wine pairings chosen by the Carousel group.
(Picture credit score: William Web page-Brown)
Carousel was launched in 2014 by brothers Ed and Ollie Templeton (Ed performing in a entrance of home function, whereas Ollie stands as head chef). Along with working their chef residencies, the brothers have additionally collaborated with Man Ritchie’s Ashcombe Property, internet hosting a season of cooks to curate intimate suppers within the director’s ‘Wild Kitchen’ in 2025, a undertaking set to return this 12 months.
(Picture credit score: William Web page-Brown)
Through the years, a standard theme the brothers saved returning to was their love for Mexican meals. Now, constructing on previous Mexican visitor chef collaborations – together with with Tomás Bermúdez (La Docena), Thalía Barrios Garcia (Levadura de Olla), Santiago Muñoz (Maizajo), and Gerardo Vázquez Lugo (Nicos) – they’ve reworked Carousel’s wine bar right into a devoted modern Mexican seafood restaurant, Cometa.
The Temper: Heat and assured, with a playful edge
(Picture credit score: William Web page-Brown)
‘There’s been a Mexican heartbeat in our kitchen for a number of years now,’ says Ed Templeton. ‘These are the flavours that we maintain going again to, so opening Cometa felt just like the pure subsequent step for us.’ The brothers redesigned the area themselves, with a give attention to creating a comfy and intimate eating expertise.
(Picture credit score: William Web page-Brown)
The inspiration behind the design was a response to the area’s earlier life as a wine bar, leading to a quiet evolution that highlights its finest options. For instance, they saved the terrazzo tiles, which Ed feels ‘add a bit playfulness to the assured, grown-up really feel’.
(Picture credit score: William Web page-Brown)
‘Cometa is a up to date Mexican restaurant, however we did not need it to really feel overtly Mexican; that is not its objective,’ explains Ed. ‘We wished to create a trendy [venue] that will really feel at house in Roma Norte, sure, but in addition Pigalle, Chueca or the Decrease East Facet.’
(Picture credit score: William Web page-Brown)
The brothers have been completely satisfied to go away the classical Mexican tropes to the numerous London eating places that do it properly, and as an alternative give attention to creating an intimate eating room the place friends can spend time deep in dialog, and revel in perusing the predominantly seafood-focused menu.
(Picture credit score: William Web page-Brown)
The eating room is layered in mushy textiles, oak-topped tables, and a heat, earthy color palette. ‘You’ll discover bespoke carpentry, comfy wood chairs with woven seats and arms rests, linen café curtains, earthy wall and ceiling tones accented with vivid art work from American artist Todd Bienvenu,’ Ed tells Wallpaper*.
(Picture credit score: William Web page-Brown)
He continues; ‘We wished to create an surroundings that will be softer, hotter, comfier and in the end extra elegant and regarded than the purposefully low-key wine bar area that we created 4 years in the past, earlier than we actually understood the road and the function that this restaurant would play throughout the wider Carousel combine’.
The Meals: British produce elevated with contemporary and zesty Mexican flavours
(Picture credit score: William Web page-Brown)
Cometa’s menu will see contemporary UK seafood and fish paired with Mexican flavours, tied collectively by means of a up to date lens. The kitchen shall be manned by Ollie Templeton, José Lizarralde Serralde of eating places Relæ, Nicos, and Meroma, and Alejandra Juarez of Estela, Máximo, and Makan.
(Picture credit score: Williams Web page-Brown)
The menu embody a collection of uncooked dishes, akin to ceviche and aguachile, a spicy Mexican dish from the coastal state of Sinaloa.
(Picture credit score: William Web page-Brown)
Bigger sharing plates embody crab chilpachole rice, a standard seafood stew from the Veracruz area, that’s modified right here with the addition of scrumptious brown butter and chive. Lobster is served with chintextle (an Oaxacan chilli paste) and a succulent smoked butter sauce.
(Picture credit score: William Web page-Brown)
Naturally, the drinks menu contains agave-based drinks, from spicy margaritas to mezcal old style – salud!
