The story
Holy Carrot is the London destination that proves sustainable dining can be both flavoursome and fashionable. With two sites – one on Portobello Road in Notting Hill, another in East London’s Spitalfields – the restaurant redefines what vegetable-forward cuisine can be. Here, produce is not a side note but the star, transformed through the transformative power of fire and fermentation.
Executive Chef Daniel Watkins brings a mastery of live fire cookery to Holy Carrot, a philosophy honed at Dalston’s ACME Fire Cult. His approach goes beyond grilling: vegetables are coaxed over coals to unlock deep, unexpected flavours. Complementing the fire is a dedicated fermentation lab, where kitchen by-products are turned into pickles, powders, vinegars and sauces. Working with partners like Natoora, Jenki, and I am Nut OK, the team strives for a near-zero waste kitchen – nothing is discarded, every ingredient celebrated.
Founder Irina Linovich traces her culinary roots to childhood trips to local food markets with her grandmother, instilling a deep connection to nature and a love for seasonal, foraged produce. Chef Daniel Watkins, raised vegetarian, brings a verdant passion for plant-first food. Together they have cultivated a network of small-scale, organic growers who share their values, granting exclusive access to carefully grown ingredients. It is a partnership built on mutual respect.
Each Holy Carrot site feels individual and informed by its surroundings. The Notting Hill location sits on lively Portobello Road, while Spitalfields hums with the energy of East London. Both are designed for life’s pleasures: good food, great wine, expertly crafted cocktails, and warm hospitality. Michelin recognised this vision in 2026, awarding Holy Carrot a Michelin Recommended distinction – a testament to the kitchen’s creativity and commitment.
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The frantic Portobello Road location may not entice, but on a sweltering day this corner restaurant was unexpectedly calm and cool (in every sense of the word). The monochrome design speaks of expensive minimalism with large windows and bare, adobe-like white walls, while Daniel Watkins’ punchy, vegan food is alight with colour and vibrancy. The watchwords are ferments and open-fire cooking, and the commitment to low waste and sustainability is evident but discreet. And at lunchtime, he also serves some of the best chips in London. Cooking over coals produces roasted leeks, aji romesco or stunningly savoury beetroot with blueberry and pine nuts. Spicing is important: a plate of crispy mushroom 'wings' came with a fiery ahi buffalo hot sauce. On the downside, it was a bit of a one-note experience. Other choices might be artichoke and smoked tofu burger or trombetta courgettes with miso beans and fenugreek. Free-from-refined-sugar desserts include chocolate tahini crémeux, as well as cashew and almond soft serve with koi honey and fennel pollen. Above the shiny bar is a geometric light sculpture, which may be a reference to their collaboration with super-trendy cocktail mavens A Bar with Shapes for a Name. It could all be a bit 'holier than thou', but focus on those chips – if that’s Notting Hill chic, sign us up.
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