by Will Templeton, Anna Templeton, Zosia Zaleska & Nici Virley.
We like a lot of things at Carousel. Back rubs, the edges of a lasagne, table tennis… Here are a few more of life’s little pleasures that we’d like to share with you.
Heath Lodge, 4 St. Albans Road, NW5 1QR
Tucked away in amongst the secret trails, old oak trees and spectacular vistasare the Hampstead heath swimming ponds. Divided into men’s, women’s and mixed, they were originally dug out in the late 18th century as water reservoirs.
Now, these fresh water pools offer an idyllic escape from the hustle and bustle of London life and a chance for some wild swimming right in the centre of the capital.
38/40 New Cavendish Street, W1G 8UD
Purveyors of style only goes so far to explain this Parisian outfit’s fifth incarnation. With attention to detail, a flair for colour and a mastery of texture they really do know what they’re talking about and most certainly leave one wishing for a slightly fatter wallet. If only we’d found them before designing the décor at Carousel. Still there’s always next time…
Arch 385, Geffrye Street, E2 8HZ
14 years ago on a little island in Stockholm Fabrique began. Their mission (probably…) was to make the world’s best cinnamon bun. They didn’t just achieve this, they smashed it and then started making cardamom buns as well, just to show off. They also do amazing sourdough and coffee, not to be overlooked.
57 Golborne Road, W10 5NR
As heart-breaking as it was to leave Marylebone, the temporary office move to Westbourne Park was sweetened by our weekly Friday afternoon treat: a trip to Lisboa Patisserie for one of their wonderful pasteis de nata. Gorgeous little bundles of crisp, flaky pastry on the outside, filled with rich, creamy custard on the inside. Absolute perfection.
Druid Street Market, Bermondsey, London SE1 2HH
Grant Harrington has been experimenting with different bacteria to find the one that produces the richest, creamiest taste. A former stagiaire at Fäviken (and one-week guest chef at Carousel), Grant was astonished by the quality and flavour of butter he tasted in Sweden and decided to leave restaurant kitchens behind to create the best English butter he could make. He now sells his produce at London’s Druid St Market every weekend and supplies nine Michelin starred restaurants in the UK and abroad.