Chef Angelo Sato Will Preview His First Solo Venture at Carousel in January

Marylebone’s revolving kitchen Carousel has announced their starting lineup of resident chefs for 2018, with Romy Gill, Angelo Sato and Shulie Wilmer each running the pass in January.

The new year will begin with Romy Gill MBE, who returns to Carousel for her third residency. Following her runner-up performance at the 2017 Observer Food Monthly Awards, Gill will be bringing her signature “West-Bengal-meets-the-West-Country” style to Carousel, pairing Bengali-inspired flavours with local British produce. Dishes like spicy crab on sourdough with tamarind chutney and venison with green chilli, onion, and spices will feature during her takeover from 4—13 January.

Angelo Sato follows for a short, one-week-only residency from 16—20 January, but it’s one not to be missed. The German-Japanese chef has worked in some of the best Michelin-starred kitchens in Tokyo, New York, and London, and more recently has launched Mission Sato, his fast-food-made-good bento box business (which has closed in Old Street and does not appear to be trading in Bermondsey either.) Notably, he is set to open his first solo restaurant venture, Omoide, in 2018, and this residency at Carousel is slated to be a peek behind the curtain of what to expect from his future venture. Dishes like pork belly, daikon and mustard, and oyster tempura with kombu and seaweed promise to deliver the exciting flavours his hybridised Japanese/European cuisine has become known for.

Lastly, Shuli Wimer is another return act to Carousel, having previously popped up in the Marylebone kitchen, she returns from 23 January — 3 February with a “comforting, feel-good menu” for the depths of winter. Combining the influences of her native Israel, and her five years at London’s iconic The River Café, her menu will feature the likes of Jewish gnocchi with artichoke, bread and bone marrow, alongside warm Borlotti bean and tahini masabaha, and seared cabbage leaves stuffed with beef, lamb, potato and spices, served with preserved lemon yoghurt and Zhug.