Cometa

After more than a decade of hosting the world’s best chefs through their celebrated residency programme at Carousel, brothers Ed and Ollie Templeton have finally put their own cooking front and center. Cometa, meaning “comet” in Spanish, takes over Carousel’s former wine bar on Charlotte Street, which the brothers have transformed into a moody, booth-lined dining room with low pendant lighting and a kaleidoscope of mezcal and tequila behind the bar. The concept grew out of years of deep collaboration with Mexico’s most influential chefs, and the result is something genuinely distinctive: British day-boat seafood — sourced from longstanding suppliers including Fin & Flounder and Flying Fish — treated with the bold, unapologetic flavours of coastal Mexico. The menu draws from Ensenada, Veracruz, Sinaloa, and Mexico City cantinas, running from raw oysters and aguachile eaten with your hands to a crab chilpachole rice that’s already being talked about as one of the best dishes in London.