Holy Carrot

Holy Carrot is a London destination for creative, vegetable‑forward dining with a Portobello Road site in Notting Hill and a second site in Spitalfields opening March 2026. Founder Irina Linovich’s lifelong passion for seasonal produce, foraging and preservation informs brand and restaurant design. The restaurant works with a network of small‑scale, often organic growers and named partners and is recognised by the Michelin Guide (Selected). A near‑zero‑waste ethos transforms by‑products into pickles, powders, vinegars and sauces in a fermentation “cave.” Design‑led, individual spaces balance elegant design with warm hospitality; the Portobello site is intimate, with an open kitchen and a cocktail bar designed for sharing food, drink and company. The venue emphasises good wine, cocktails and convivial hospitality. The cuisine champions a produce‑led, seasonal and sustainable approach that elevates vegetables through live‑fire cookery and fermentation. The menu rejects meat substitutes and focuses on unlocking deep flavours from produce using fire, fermenting and low‑waste techniques. Executive Chef Daniel Watkins, brought up vegetarian and co‑founder of Dalston’s ACME Fire Cult, leads the kitchen with mastery of cooking over coals and a deep interest in fermentation. Specialties include live fire‑grilled vegetables; fermented house ingredients from the on‑site fermentation lab; fire‑grilled leeks with smoked Holy Carrot hot sauce and hazelnuts; koji bread with a selection of dips (set lunch); and dairy‑free, refined‑sugar‑free soft serve desserts.