A new restaurant is heating up at the Disneyland Resort. Gordon Ramsay at The Carnaby, a British-themed gastropub from the celebrity chef and the team behind Earl of Sandwich, is set to open soon in the Downtown Disney District. The new spot promises bold flavors, stylish design, and a lively atmosphere inspired by 1960s London.
Located above the new Earl of Sandwich, The Carnaby will mix the energy of the “Swinging Sixties” with the comfort of a modern pub. Plush interiors, vibrant British pop art, and music from classic “British Invasion” bands will set the tone. Guests can also enjoy two outdoor terraces, a lively bar area, and cozy booth seating.
The menu will feature Ramsay’s signature British dishes, including his famous beef Wellington, crispy fish and chips, and sticky toffee pudding. A curated drink selection will complement the food, offering a range of wines, beers, and creative cocktails inspired by London’s legendary pubs.
Evenings will bring live music and themed performances that capture the spirit of the 1960s. The Carnaby is expected to become a favorite hangout for both locals and visitors looking for a fun night out or an elevated dining experience.
Chef Gordon Ramsay’s addition to Downtown Disney joins a growing lineup of well-known chefs at the district. Other notable names include Carlos Gaytán, who opened Paseo, Céntrico, and Tiendita, as well as Joe Isidori, who will debut Arthur & Sons Steak and Bourbon and Pearl’s Roadside BBQ.
All eyes were on London in the 1960s, a full-on fantastic technicolour scene of people going out and having fun. We are bringing those cool vibes to Gordon Ramsay at The Carnaby. Stunning interiors, incredible food and great music, whether it’s date night or dinner with friends or family, The Carnaby is going to bring the very best of cool Britannia to Downtown Disney District. –Gordon Ramsay
With its retro British charm and Ramsay’s celebrated cuisine, Gordon Ramsay at The Carnaby will add another layer of flavor and flair to the evolving Downtown Disney District.
