Rosalinda at Carousel
In the plush lands of Marylebone, Carousel is a warm and welcoming spot which invites a top chef to guest in the kitchen every month on rotation (like a carousel, ye?). What to expect depends entirely on who's in the kitchen, and this week it's Matt Ravenscroft. Matt is the head chef at Toronto's fave vegan resto, Rosalinda; he thinks vegetables are cool, cooks up a Mexican dream and - if the fact he's Canadian is anything to go by - seems like an all-round nice guy. Take your veggie-loving pals for charred celeriac with chanterelles mushrooms, peas, almond and beetroot; roasted pumpkin with herb emission, pistachio and persimmon; and - to finish on a high - a carrot funnel cake with banana and black sesame. Cool guy, cool veggies.