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Ollie Templeton is a chef and co-founder of Carousel restaurants, which he set up alongside his cousins in2014. Ollie studied at Leith’s before working at Moro in Farringdon for two years. The concept for Carousel involves having guest chefs to cook every Thursday, Friday and Saturday, as well as having a specific Carousel menu served during the day. The restaurants also host workshops, exhibitions and other experiences and now have three locations, two in Marylebone and one in Seven Dials.
Simon has worked in traditional butcher shops since he was thirteen- that’s 25 years behind the block. Butchery has over that time has gone through some major changes, and Simon has always been open to learning new methods and following food trends- he often refers to his coined term of 'Traditional butchery with modern twists’. Nowadays, with climate change ever in the headlines, Simon puts himself forward to try and convey a voice from butchers like himself, who believe in sustainability and repairing our climate, vouching for natural farming and butchery.
Baking has always been a passion for Maia from her childhood which made her pursue a career in the culinary industry as a pastry chef. From a home baker to a Head Pastry Chef at hotels and production houses such as Marriott, TGP Group and Pro Bake, she has done it all to learn and improve her skills & knowledge. Her career highlight includes working under the Michelin starred chef Thomas Muller in Georgia as a Head Pastry Chef which pushed her to go further and explore more in the world of patisserie.
Richard Turner is an acclaimed restauranteur, chef, butcher and food writer based in London. Currently Executive Chef of the renown Hawskmoor restaurant group and founder of Turner & George butchers, Richard is beyond passionate about quality British meat.
Mark Tuttiett is currently Head Chef of Carousel restaurants in London, working alongside co-founder and chef, Ollie Templeton. Before joining the team in 2017, Mark worked beside James Knappett at two-Michelin star Kitchen Table. Mark believe strongly in local, seasonal and sustainable produce and aims to constantly breathe new life into products that may typically be classified as ‘waste’.