Carousel, famed for its rotating selection of popups from international chefs, is a multifaceted space that has a permanent wine bar, the popup space at the back and a more long-term, incubator space for burgeoning food and drink concepts. At the centre of it all is Ollie Templeton, the immensely talented chef who deftly turns his hand to a range of cuisines depending on who is in the kitchen at any given time.
Alongside assisting visiting chefs, Templeton manages that kitchen at the wine bar, where the menu of small plates unsurprisingly pulls on a range of influences. This dish, combining slow-roasted beetroots, with middle-eastern influenced tahini yoghurt, Mexican flavours in the Guajillo chilli oil and a dose of dill and crispy capers, personifies the international view at Carousel. It is the perfect dish to enliven your meals as autumn draws in.