Carousel presents Lee Skeet

Carousel restaurant, Marylebone
A sizeable, flexible and stylishly sparse three-floor venue, the Carousel restaurant, Marylebone is the latest venture from the award-winning Shuttlecock Inc., the team of four cousins dedicated to unforgettable parties, pop-ups and dining experiences.
When they're not hosting parties and exhibitions, the Carousel kitchen plays constant host to a stream of the country's most exciting up-and-coming chefs, as well as visiting talent from around the world (Tom Ryalls and Norse are among recent residents to have swung through Carousel's busy doors).
Lee Skeet, Carousel
Latest on the culinary carousel is Lee Skeet: working his way up the gastronomical ladder via the kitchens of Restaurant Tom Aikens, Restaurant Marcus Wareing, Gordon Ramsay at Claridges and The Ledbury, now he's quit his post as head chef of Michelin-starred Hedone and is on a mission to fund his own restaurant.
On the menu
The Devon-born chef has a passion for seafood – and his food certainly shows it: almost all of his courses feature seafood in some capacity, so if your stomach turns at the thought of beef tartare in sardine consomée, we'd recommend giving Carousel's latest a miss. If, however, you are as passionate about fish as this tattoo-decorated food innovator, Lee's – slightly offbeat – menu may just be for you.
Particularly tasty dishes are the amuse-bouche of duck hearts: don't be put off, they're a long way from the accustomed-taste of offal – rich yet delicate in texture, and impeccably cooked. Then, following the tartare starter, there's a flavoursome offering of grilled mackerel with juniper apple and smoked eel, and an optional extra course that brings the bill up by an additional £8.50 (which you may not want to chip in for as it's followed by a very sizeable main).
Skeet's roast duck breasts are huge, and accompanied by caramelised carrot dressed, of course, in shellfish sauce. Finally, his simple dessert of olive-oil panacotta with poppy seeds is a particular highlight – though by this point you're likely to be feeling pretty full.
The atmosphere at Carousel is, as ever, warm and intimate, and the service is exceptional (though expect fairly large intervals between courses). If you jump at the chance to try out new and innovative flavours, and aren't afraid of something a little different then Lee Skeet's residency at Carousel is for you – just be prepared for fishy flavours aplenty.