The Team Behind Holy Carrot Is Opening Their First Restaurant

The vegetable-focused brand will launch a 60-cover flagship in Notting Hill this summer

After four years of building up an audience through residencies, events and supper clubs, Holy Carrot is finally settling down with its first dedicated restaurant. Originally launched by Irina Linovich back in 2020, the concept is all about veg-forward, sustainable and creative cooking, and the team has just drafted Daniel Watkins (co-founder of Acme Fire Cult) as executive chef – sounds like a match made in heaven.

Opening on Portobello Road in the summer, Holy Carrot’s menu will have a strong focus on ‘fire and ferments’, as well as a low-waste ‘root to peel’ philosophy. Expect bold dishes made using fresh, seasonal produce sourced sustainably from local farmers, foragers and suppliers, including the likes of:

  • Lion’s mane & miso gravy
  • Romero peppers, dill, almond & koji cream & fennel pollen
  • Padron pepper, sesame sambal, pique vinegar & coconut yoghurt
  • Grilled watermelon, smacked cucumber, ancho oil, togarashi & shiso leaf
  • Smoked chilli butter carrot skewer
  • Roasted oyster mushroom, tahini, dashi, garum & mushroom salt
  • Smoked beetroot, crema, hazelnut cream & herbs
  • Roasted squash, bhel puri crunch, fermented garlic & chat masala
  • Charred citrus, coconut & lime leaf asparagus
  • Grilled pineapple & miso butterscotch soft serve

The space will have a cocktail bar too, which will serve up a list of low-waste drinks created in collaboration with Dalston favourite A Bar With Shapes For A Name. Plus, there’ll be a constantly evolving selection of natural and biodynamic wines, sourced from suppliers such as Ellis Wines, Les Caves de Pyrene and Tutto. 

We don’t have an exact opening date for Holy Carrot just yet, but we’ll keep all you veggies and vegans updated with more info as it comes.

Opens summer 2024
156 Portobello Road, Notting Hill, London W11 2EB